Search Results (193)

Soy has a long history of consumption in Asia and was traditionally prepared by rinsing, cooking, and simmering, methods which remove estrogenic isoflavones (Isofls). Population studies have indicated that soy and/or Isofls may be associated with a decreased risk of breast cancer (BC), while in vitro and experimental data indicate dose-related proliferative effects of Isofls on breast cells. This review attempts to decipher the role of soy and Isofls in the risk of BC in women, since previous studies have suggested a lack of association with BC. Several dozen population studies conducted in Asian and Western countries were analyzed, as were data collected during in vitro animal and clinical trials of relevant doses of soy and Isofls. Although soy intake has been estimated well in Asian countries and could be related to preventive effects on BC risk, this has not been the case in the West, where the consumption of hidden soy is often omitted. However, in both cultures, the Isofl intake is misestimated, and the groups are misclassified. Indeed, in Asia, the origin of soy foods, i.e., homemade or industrial, has never been reported, and in the West, the amount of Isofls consumed in hidden soy has not been determined. Moreover, in most cohort studies, only a few subjects were exposed to active doses of Isofls on breast cells. Similarly, clinical interventions showed estrogenic effects of Isofls at relevant doses. Finally, population studies have not shown any convincing link between soy or Isofl intake and BC risk, likely because they have opposite effects on this pathology. Thus, based on in vitro, experimental, and clinical data, a deleterious effect of Isofls cannot be excluded when active doses are ingested, even if the soy food matrix can be protective. Full article

Food-borne botulism is a rare but serious disease caused by ingestion of botulinum neurotoxin pre-formed in food by Clostridium botulinum. Between 2006 and 2009, no foodborne botulism cases were reported in the UK. However, the period from 2010 to 2024 saw 13 cases, encompassing seven separate incidents and two outbreaks, with no reported fatalities. Cases were predominantly linked to imported, home-made, and artisanal foods, occasionally to commercial products. Diagnostic and public health challenges include delayed clinical diagnosis, delayed sample collection, inadequate specimen volumes, and the frequent unavailability of suspected food sources, hampering epidemiological investigations. The UK has an extremely low incidence of foodborne botulism with an estimated rate of 0.001 cases per 100,000 people per year, but despite this low occurrence, food botulism remains a public health emergency as it requires timely treatment and rapid reactive intervention to be undertaken by multiple regulatory agencies. Continuous professional training of medical staff, up-to-date clinical guidance, rapid diagnostic, and food investigations are essential for optimising patient outcomes and prevention. Full article

Vibrio parahaemolyticus is the leading cause of bacterial diarrhea in humans from shellfish consumption. In Thailand, blood clam is a popular shellfish, but homemade cooking often results in insufficient heating. Therefore, consumers may suffer from food poisoning due to Vibrio infection. This study aimed to determine the effect of chitooligosaccharide conjugated with epigallocatechin gallate (COS-EGCG) at different concentrations (200 and 400 ppm) combined with high-voltage atmospheric cold plasma (HVACP) on inhibiting V. parahaemolyticus in vitro and in challenged blood clam meat. Firstly, HVACP conditions were optimized for gas composition and treatment time (20 and 60 s); a 70% Ar and 30% O₂ gas mixture resulted in the highest ozone formation and a treatment time of 60 s was used for further study. COS-EGCG conjugate at 400 ppm with HVACP (ACP-CE400) completely killed V. parahaemolyticus after incubation at 37 °C for 6 h. Furthermore, an antibacterial ability of ACP-CE400 treatment against bacterial cells was advocated due to the increased cell membrane damage, permeability, and leakage of proteins and nucleic acids. Scanning electron microscopy (SEM) showed cell elongation and pore formation, while confocal microscopy revealed disrupted biofilm formation. Additionally, the shelf life of challenged blood clam meat treated with ACP-CE400 was extended to nine days. SEM analysis revealed damaged bacterial cells on the meat surface after ACP-CE400 treatment, indicating the antibacterial activity of the combined treatment. Thus, HVACP combined with COS-EGCG conjugate, especially at a highest concentration (400 ppm), effectively inhibited microbial growth and extended the shelf life of contaminated blood clam meat. Full article

Local innovations regarding plant-derived spice and flavorant formulations and preparation techniques are mostly recorded nowhere and usually passed on generationally through word of mouth. This study aimed to inventory the utilization of plants and perceptions of novel indigenous food spicing and flavoring among the Vhavenḓa people in South Africa. This study adopted face-to-face interviews with 360 participants using semi-structured questionnaires. This study investigated a total of twenty-seven plant species used to spice-flavor novel indigenous Venḓa foods, including mukokoroshi meat stew, mopane worms, vegetables, homemade achar, eggs, samp meal, potatoes, and sweet potatoes. Based on the perceptions by participants from different age groups, indigenous foods spicing and favoring significantly improved food taste and nutrition (43.1%), providing medicinal benefits (33.3%) and cultural identity (23.6%). No study had ever reported the uses of Lannea edulis (Sond.) Engl., Mangifera indica L., Centella asiatica (L.) Urb., Warburgia salutaris (G.Bertol.) Chiov., Plectranthus fruticosus L′Hér., Hibiscus sabdariffa subsp. Cannabinus L., Oxalis semiloba subsp. semiloba, and Ziziphus mucronata subsp. mucronata and their preparational techniques for novel indigenous foods, spicing, and flavoring before, in South Africa, or elsewhere. The current study provided insights about spice and flavoring plants that could be used to develop alternative marketable commercial products. The findings of this study provide necessary baseline information for evaluating and profiling the nutritional content of spice-making and flavoring plants in the Vhembe Region. Full article

The consequences of climate change directly affect food production and threaten food security. Therefore, efforts are needed to reduce environmental impacts while ensuring access to food. Massive food services play a key role in this context; however, related literature lacks comparative studies between home cooking and restaurants. Through life-cycle assessment, this research compares the environmental impacts generated by stewed chickpeas, a nutritious and flavorful meal prepared at a large food service offered by a public university, and those prepared at home using two recipes. The system boundaries consider the impact of ingredient production, processing, cooking, cooling, and reheating, as well as waste and wastewater generation. The functional unit (FU) weighs 100 g to facilitate comparison. The findings indicate that the recipe from the massive food service has a significant impact on human health, resulting in 3.54·10⁻⁷ DALY; meanwhile, the other two scenarios generate approximately 7.2·10⁻⁷ DALY. Moreover, regarding biodiversity impact, the recipe from the massive food service reaches 8.57·10⁻¹⁰ species.yr; by contrast, the other scenarios generate around 1.01·10⁻¹⁰ species.yr. Massive food services exhibit a lower environmental impact than home meals in preparing stewed chickpeas. This difference is primarily attributed to the cooling and reheating stages that occur when eating outside the home. Full article

This study investigates the influence of sensory evaluation results on consumer preference, specifically focusing on salted rice balls made from low-amylose rice, which is suitable for chilled rice applications. Sensory evaluations were conducted through home-use tests, and consumer behavior data were collected using the Best–Worst Scaling method. The results, analyzed via a conditional logit model, show that consumer preferences for new low-amylose rice varieties improved post-sensory evaluation, with stickiness and appearance exhibiting significant interaction effects. Although the preference for food waste reduction declined after the evaluation, positive responses remained consistently high both before and after the evaluation. The findings suggest that sensory characteristics may take precedence over other attributes in promoting processed rice products. Combining sensory evaluation with food experiences is crucial for understanding consumer preferences. Additionally, emphasizing the potential for shelf life extension and food loss reduction through low-amylose rice varieties can effectively raise consumer awareness. Full article

The growing interest in functional foods has led to a heightened focus on the bioactive properties of different types of vinegar, including jujube vinegar, which has traditionally been valued for its health benefits. This study provides a comparative analysis of the chemical composition and bioactive properties of homemade and commercial jujube vinegar, particularly emphasizing their phenolic profiles and antioxidant activities. Both vinegar samples were analyzed for their physico-chemical properties, phenolic compounds content, and organic acids using high-performance liquid chromatography coupled with mass spectrometry. The results indicated that homemade jujube vinegar contained significantly higher levels of key bioactive compounds, including protocatechuic aldehyde > syringaldehyde > vanillic acid > caffeic acid > gallic acid > protocatechuic acid > chlorogenic acid > p-coumaric and quercetin, compared to the commercial vinegar. Such compounds are widely acknowledged for their antioxidant capacity, anti-inflammatory effects, and overall contributions to human health. The findings suggest that traditional production methods, raw material selection, and fermentation conditions enhance the nutritional potential of jujube vinegar. Full article

A solid phase microextraction (SPME) method coupled with liquid chromatography (LC) and fluorescence/ultraviolet-diode array detection was developed for the simultaneous determination of quercetin and trans-resveratrol. The chromatographic, detection, and SPME extraction/desorption conditions were systematically optimized. The performance of four commercial SPME fibers—polyacrylate (PA), polyethylene glycol (PEG), polydimethylsiloxane (PDMS), and polydimethylsiloxane-divinylbenzene (PDMS-DVB)—was evaluated and compared with a homemade polydopamine (PDA)-coated fiber. While all of the fibers successfully extracted the target analytes, their efficiencies varied significantly. The PA, PEG, and PDA fibers demonstrated superior performance, exhibiting wide linearity ranges (0.03–1 µg/mL (PA and PEG) and 0.06–1 µg/mL (PDA) for quercetin, 0.01–1 µg/mL for trans-resveratrol); high sensitivity (LODs of 0.01 µg/mL (PA and PEG) and 0.02 µg/mL (PDA) for quercetin, 0.003 µg/mL for trans-resveratrol); and excellent precision. Among these, the polyacrylate coating delivered the best analytical performance and was selected for further application. The optimized method was applied to analyze winemaking by-products (seeds, skins, and stalks) using SPME on ethanol-macerated extracts subjected to brief ultrasonication. Quercetin and trans-resveratrol were quantified in pomace extracts at concentrations of 104.3 ± 8.2 µg/g and 38.5 ± 4.1 µg/g, respectively. Recovery experiments confirmed the method’s accuracy, with recoveries of 99.1 ± 7.4% for quercetin and 98.5 ± 9.8% for trans-resveratrol. This study establishes a reliable, sensitive, and efficient approach for the determination of these bioactive compounds in complex matrices, with potential applications in the food and pharmaceutical industries. Full article

Background: Most studies on polyphenols and antioxidant activity focus on raw ingredients, often overlooking the impact of technological processes—a gap that is particularly notable given that many population studies rely on theoretical calculations from nutritional databases. Therefore, it is essential to verify whether these theoretical values align with experimental findings on model dishes and to determine the extent to which processing affects polyphenol content and antioxidant activity in processed foods. Methods: As model dishes, this study analyzed soups prepared through thermal processing, along with commercially available ready-to-eat and instant soups. Total polyphenol content was measured using the Singleton–Rossi method, while antioxidant activity was assessed using the FRAP (ferric-reducing antioxidant potential) method and an electrochemical method. Theoretical calculations were performed based on original recipes from Polish nutritional value tables, as well as data from available polyphenol and antioxidant activity databases for raw ingredients. Results: The total polyphenol content varied significantly between experimental measurements and theoretical calculations, with deviations ranging from −42% to +1370%. FRAP antioxidant activity also differed, ranging from −62% to +524%, depending on the type of soup. The polyphenol content in homemade soups ranged from 3.692 to 16.534 mg GAE/100 mL, in ready-to-eat soups from 4.387 to 18.431 mg GAE/100 mL, and in instant soups from 1.624 to 7.254 mg GAE/100 mL, with tomato soups consistently having the highest polyphenol content across all categories. FRAP values ranged from 0.021 to 0.189 mmol/100 g in homemade soups, 0.029 to 0.269 mmol/100 g in ready-to-eat soups, and 0.033 to 0.134 mmol/100 g in instant soups, with tomato soups again showing the highest FRAP values. Antioxidant activity measured electrochemically ranged from 44.410 to 52.467 mC/g in homemade soups, 22.750 to 58.900 mC/g in ready-to-eat soups, and 22.515 to 47.680 mC/g in instant soups, with broccoli soups showing the highest values. Conclusions: This study demonstrates that theoretical models alone are insufficient for accurately determining polyphenol content and antioxidant activity in food, reinforcing the importance of experimental validation in processed food. Full article

Food waste management is a critical environmental challenge, particularly when organic waste ends up in landfills. This study focuses on the Romanian household food model to understand the composition of food waste and the effectiveness of homemade composters in transforming this waste into quality compost. The findings aim to highlight composting as a viable solution for mitigating greenhouse gas emissions and conserving water resources. We start from the issue of food waste in landfills and its environmental implications, and the objective is to evaluate the composition of household food waste in Romania and the efficiency of homemade composters. Two samples, namely P1 and P2, of compost were obtained at home using low-cost materials. P1 compost was obtained starting from five waste materials (potato peels, banana peels, orange peels, sawdust, and water), and P2 was prepared starting from nine waste materials (potato peels, banana peels, orange peels, apple peels, apples, cardboard, paper, dried vine leaves, and water). In order to study their potential to be used as fertilizers, various parameters were investigated: pH, aqueous extract conductivity 1:5 Humidity, Ca (mg/kg), Mg (mg/kg), Na (mg/kg), K (mg/kg), Zn (mg/kg), Mn (mg/kg), Cu (mg/kg), particle size (mm), N, C, H, C/N, C/H, N/H content. The final products can be safely used for various household needs, providing a sustainable solution for food waste management. Full article

Bisphenol A diglycidyl ether (BADGE) and its related derivatives (BADGEs for short) are reactive epoxides condensed from bisphenol A (BPA) and epichlorohydrin. Nowadays, they are heavily used as additives in the production process of food and beverage contacting materials. However, BADGEs are considered as emerging organic pollutants due to their high toxicity including cytotoxicity, mutagenicity, and genotoxicity. In this work, an online analytical method integrated column-switching technique with supercritical fluid chromatography (SFC) was proposed for the simultaneous determination of bisphenol A diglycidyl ether and its derivatives. In this process, a homemade column was utilized in the first dimension of the column-switching SFC system to preconcentrate the analytes as well as eliminate interferences online. Under the optimal conditions, the obtained calibration curves for BADGEs showed good linearity ranging from 0.02 μg/mL to 10.00 μg/mL, while the values of LOD and LOQ were in the range of 0.0024–0.0035 μg/mL and 0.0080–0.0116 μg/mL, respectively. The optimized method exhibited a good recovery ranging from 85.6% to 105.5% with relative standard deviations less than 11.8%. The developed method provides an eco-friendly and effective way for the rapid and automated analysis of BADGEs at trace levels in canned beverages and can be applied to the high-throughput analysis of other similar matrices. Full article

The valorization of agri-food wastes can provide value-added products, enzymes and biofuels. For the second-generation ethanol (2G) production, pulps rich in cellulose are desirable in order to release fermentable sugars. This study investigated the homemade biosynthesis of cellulases and hemicellulases via solid-state fermentation (SSF) using sugarcane bagasse (SB) and wheat bran (WB) for the growth of endophytic fungi (Beauveria bassiana, Trichoderma asperellum, Metarhizium anisopliae and Pochonia chlamydosporia). Cocktails with high enzymatic levels were obtained, with an emphasis for M. anisopliae in the production of β-glucosidase (83.61 U/g after 288 h) and T. asperellum for xylanase (785.50 U/g after 144 h). This novel M. anisopliae β-glucosidase demonstrated acidophile and thermotolerant properties (optimum activity at pH 5.5 and 60 °C and stability in a wide pH range and up to 60 °C), which are suitable for lignocellulose saccharifications. Hence, the M. anisopliae multi-enzyme blend was selected for the hydrolysis of raw and organosolv-pretreated corn straw (CS) and corncob (CC) using 100 CBU/g cellulose. After the ethanol/water (1:1) pretreatment, solid fractions rich in cellulose (55.27 in CC and 50.70% in CS) and with low concentrations of hemicellulose and lignin were found. Pretreated CC and CS hydrolysates reached a maximum TRS release of 12.48 and 13.68 g/L, with increments of 100.80 and 73.82% in comparison to untreated biomass, respectively, emphasizing the fundamental role of a pretreatment in bioconversions. This is the first report on β-glucosidase biosynthesis using M. anisopliae and its use in biomass hydrolysis. These findings demonstrated a closed-loop strategy for internal enzyme biosynthesis integrated to reducing sugar release which would be applied for further usage in biorefineries. Full article

The aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly collected from retail stores, markets, and bazaars in different regions of Türkiye and analyzed by means of LC-MS/MS for the occurrence of OTA. According to the results, OTA was detected in 36 of 150 (24%) industrially produced tarhana samples, with a concentration range of 0.12–2.34 µg/kg, while 118 of 200 (59%) homemade tarhana samples contained OTA, with the range from 0.16 to 4.15 µg/kg. Only 8 of 350 (4%) homemade tarhana samples were found to be above the maximum permissible limit (3.0 µg/kg) for OTA. The mold contamination was found to be higher in homemade tarhana (3.756 log CFU/g) than in the industrially produced samples (2.742 log CFU/g). The estimated weekly intake values of OTA with tarhana consumption were well below the provisional tolerable weekly intake values for both industrially produced and homemade tarhana samples, even when consumed every day of the week, indicating that dietary intake of OTA through tarhana consumption does not pose a health risk. In conclusion, optimizing the fermentation and drying conditions applied during tarhana production and ensuring proper hygiene conditions can help to reduce the risk of OTA contamination. Moreover, monitoring and testing the OTA levels in tarhana on a regular basis can also ensure the food safety of this product. Full article

Edible flowers (EFs) form a special group of food plants that serve a pivotal role in local food systems, both in their utilitarian value and cultural significance. Dali, renowned for its rich biocultural diversity, is home to various ethnic groups with unique traditions regarding the consumption of EFs. However, systematic and comprehensive ethnobotanical studies of EFs are lacking, and their biocultural significance has not been discussed. Through ethnobotanical surveys conducted in 15 markets across Dali, 163 taxa of EFs were documented, encompassing 56 families and 108 genera. They were consumed in 16 ways and as 5 types of food. Quantitative evaluations using the Relative Occurrence Frequency (ROF) and Cultural Food Significance Index (CFSI) assessed the local importance of these flowers. Comparisons were made with another site regarding flower-eating species and methods, revealing biocultural differences. The study highlights how these flowers contribute to local dietary practices and cultural traditions. The role of EFs in sustainable food systems (SFS) is discussed, with emphasis on their economic, environmental, and social impacts. Protecting biocultural diversity means maintaining reciprocal relationships between people and edible species, which are crucial nodes in local SFS. Full article

Pesticide residues on fruits pose a global food safety concern, emphasizing the need for effective and practical removal strategies to ensure safe consumption. This study investigates the efficacy of household ingredients (corn starch, all-purpose flour, rice flour and baking soda) and four commercial fresh produce wash products in eliminating a model pesticide thiabendazole with and without a model non-ionic surfactant Alligare 90^® from postharvest fruits. Surface-enhanced Raman spectroscopy (SERS) was employed for the rapid, in situ quantification of residue removal on apple surfaces. Soaking in 2% corn starch followed by soaking in 5% baking was the most effective homemade strategy, removing 94.13% and 91.78% of thiabendazole with and without the surfactant. Among commercial washing agents, soaking in 2% Product 4 demonstrated the highest efficiency, removing 95.3% and 95.99% of thiabendazole with and without surfactant. These results suggested that the non-ionic surfactant did not affect removal efficiency. Both protocols were effective across various fruits (apples, grapes, lemons, strawberries), validated by liquid chromatography–mass spectrometry (LC-MS/MS) analyses. However, safety concerns regarding the composition of Product 4 highlighted the benefits of homemade strategies. Overall, this work offers practical guidelines for reducing pesticide residues on fruits and enhancing food. Full article