Search Results (476)

Crop production in Kazakhstan is characterized by vast resources, including over 200 M hectares of farmland and more than 23 M hectares of arable land located mainly in the arid zone with a short growing season. In 2023, the five most important crops in the country were spring wheat (12.5 M ha), spring barley (2.42 M ha), sunflower (1.13 M ha), flax (0.73 M ha), and winter wheat (0.59 M ha). Diverse agroecological conditions and low input farming represent good opportunities for the more sustainable use of resources through organic production. However, the area falling under certified organic farming recently varied from 0.1 to 0.3 M ha with wheat, flax, soybean and soybean meal, peas and lentils serving as the main commodities exported to Europe. Several factors limit organic farming development in the country, including the certification system, marketing, and the availability of crops, cultivars, and technologies. The current review summarizes the main organic agronomic practices and bioresources applicable in Kazakhstan into four main themes: crops and cultivars’ diversification; tillage systems for organic crops; crop nutrition; and protection. The technologies developed for organic farming in similar ecologies globally are highly relevant to Kazakhstan and need to be tested and adopted by producers. The lack of targeted cultivars and technology development for organic production in Kazakhstan impedes its progress and requires a longer-term producer-focused framework to extend related research. Full article

Many meals are consumed in public settings such as schools, hospitals, and elderly care. These meals have the potential to impact public health as well as promote sustainable lifestyles. However, gastronomic values can be important for loading the meals with other dimensions. The aim of this article is to explore how the concept of gastronomy is understood, used, and described in the scientific literature in the context of public meals. For this scoping review, a systematic approach was adopted, including articles that use the concept of gastronomy in the context of public meals, as defined in this paper. A total of 3676 articles were initially identified, of which eight were finally included for assessment in this review. Three main themes emerged in the analysis, illustrating how the concept of gastronomy was used: gastronomy as local food and national cuisine; gastronomy as ideas of ‘the good’; and gastronomy as a framework. The concept of gastronomy is seldom clearly defined but is often used to emphasize ideas of ‘the good’, local food, and culinary traditions. Through gastronomy, healthy and sustainable public meals can be loaded with additional value, creativity, and innovation, enhancing the overall meal experience. Full article

Oropharyngeal dysphagia is a common condition among older adults and individuals with neurological disorders, necessitating the use of texture-modified foods (TMFs) to ensure safe swallowing; however, reheating often leads to syneresis and structural breakdown, compromising both functionality and patient acceptability. This study aimed to evaluate the efficacy of single and binary hydrocolloid systems for improving the thermal and structural stability of moulded carrot purée formulated to meet International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 standards. The main methods involved preparing purées with various hydrocolloid combinations, assessing gel strength, shape retention, and syneresis following steaming, and validating results using commercial moulds. Thermoreversible methylcellulose (Benecel™ A4M) was the most effective single-component system, while binary blends of A4M with locust bean gum (LBG)—specifically B2 (1.5% A4M + 0.5% LBG) and B3 (1.5% A4M + 1% LBG)—demonstrated superior structural integrity, with height retention of 80 ± 2% (B2) and 85 ± 2% (B3), and reduced syneresis (~22 ± 1% and ~19 ± 3%, respectively; p < 0.05), both meeting IDDSI requirements. In contrast, formulations containing agar, xanthan, or carboxymethylcellulose exhibited poorer shape fidelity, likely due to matrix-disrupting interactions. These findings indicate that A4M-LBG blends offer a practical solution for producing reheatable, visually recognisable meals for individuals with moderate-to-severe dysphagia. Full article

Introduction: Obesity is a systemic disease leading to many complications. One of the causes of obesity is excessive energy intake in relation to its expenditure. Assessing portion sizes and estimating caloric intake is crucial in maintaining a healthy body weight and combating obesity. Objectives: To evaluate the impact of BMI on the perception of portion sizes and their estimated caloric content. Patients and methods: The anonymous survey was filled out by 205 patients. The survey contained questions regarding different meals. Pictures of main meals were presented and individually assessed by the study participants. Next, they were divided into groups, individuals with normal weight (BMI < 25 kg/m²), who were overweight (BMI 25–29.9 kg/m²), and with obesity (BMI ≥ 30 kg/m²), to analyze the differences in food perception and caloric estimation. Results: The study did not demonstrate significant differences in the subgroups’ estimated portion sizes of most main meals. No statistical significance was found in the estimated caloric content of the indicated main meal portions across the studied groups. Obese, overweight, and normal-weighted patients assess food portion size similarly. Conclusions: BMI has no significant impact on caloric estimation. The majority of the population estimate the caloric value of the meals inappropriately. Nevertheless, patients with excessive body weight (overweight and obesity) have a tendency (but not statistically significant) to underestimate the caloric value of full meals compared with people with normal BMI. Incorrect calorie estimation may lead to consuming bigger meal portions in patients with overweight and obesity. Full article

Personalised nutrition education (PNE) can enhance blood glucose control (BGC). We determined whether patients with type 2 diabetes (T2DM) adhered to PNE based on glycemic index (GI), glycemic load (GL), and food insulin index (FII) principles and whether adherence was associated with improved BGC. This retrospective cohort included 67 files for patients who received PNE. The patients completed 3-day food and blood glucose records at three points over 90 days. HbA1c values were compared between time points. An adherence score sheet (ASS) was used to determine their adherence to PNE and the main meal adherence classification (MMAC). A one-way repeated measures ANOVA was used to assess the changes over time. A chi-square test determined the association between the MMAC and blood glucose levels falling within the targeted ranges. Correlations between dietary adherence and BGC indicators were examined using Pearson’s product–moment correlation. Adherence ranged from 88 to 95%. MMAC score was significantly associated with blood glucose being within the targeted ranges (p = 0.028). Mean blood glucose decreased over time, but the correlations with adherence were only significant at time point 1 (p = 0.029). HbA1c levels decreased significantly over time (p = 0.003), but their correlation with adherence was not significant (p > 0.05). In patients with T2DM, high adherence to PNE based on GI, GL, and FII principles was associated with improved BGC. Full article

Hemp (Cannabis sativa L.) is a versatile crop that can be processed to obtain different products with multiple applications. Its seeds are a well-documented ancient source of proteins, fibers and fats, all of which possess high nutritional value. Additionally, metabolites such as flavones and phenols are present in the seeds, contributing to their antioxidant properties. Due to hemp seeds’ distinctive nutritional profile, the interest in exploring the potential use in food and nutraceuticals is growing, and they can be considered an interesting and promising alternative resource for human and animal feeding. Omics studies on hemp seeds and their by-products are also being developed, and they contribute to improving our knowledge about the genome, transcriptome, proteome, metabolome/lipidome, and ionome of these sustainable food resources. This review illustrates the main nutrients and bioactive compounds of hemp seeds and explores the most relevant omics techniques and investigations related to them. It also addresses the various products derived from processing the whole seed, such as oil, dehulled seeds, hulls, flour, cakes, meals, and proteins. Moreover, this work discusses research aimed at elucidating the molecular mechanisms underlying their protein, lipid, fiber, and metabolic profile. The advantages of using omics and multi-omics approaches to highlight the nutritional values of hemp seed by-products are also discussed. In our opinion, this work represents an excellent starting point for researchers interested in studying hemp seeds as source of nutrients and bioactive compounds from a multi-level molecular perspective. Full article

Background: This study assessed the feasibility, acceptability, and preliminary effectiveness of a teaching kitchen intervention that synergistically provided nutrition education, culinary skills/techniques, mindfulness, physical activity, and behavior change strategies. Methods: Non-randomized pilot study of 16 weekly 2 h hands-on virtual culinary sessions. Curbside grocery pickup assured food access/consistency. Qualitative interviews and pre/post-anthropometrics (BMI, waist circumference), labs (fasting glucose, insulin, lipids, HbA1c, ALT), and health habits surveys assessed program impact. Results: The program was successfully implemented from January to May of 2022. Of 56 participants screened, 13 (23%) enrolled, and 12 (92%) completed the program (mean age 51 years; 92% female; 92% white) with an average of 15.4 of 16 (96%) sessions attended and 100% completing assessments. Satisfaction with the program and with virtual cooking was high (100% and 92% satisfied-very satisfied). Days/week main meal was prepared from scratch increased from 3.8 to 5.9 (p < 0.05). Sense of well-being and three core mindfulness items (satiety, snacking, and food appreciation) improved (p ≤ 0.05). Confidence in 13 culinary skills/techniques improved (p < 0.05), as did diet recall and daily exercise, with variable significance. Labs improved LDL significantly (p < 0.05); anthropometrics did not. Conclusions: This teaching kitchen program was feasible, very well accepted, and suggested potential efficacy in improving health habits and metrics. Larger studies with randomization are needed. Full article

Food neophobia (FN) has been poorly explored in real contexts and in large-scale studies with children. This study assessed the impact of FN in children on school canteen meals by considering liking, emotional status, and food waste behaviours. We involved 630 children (7–11 years old; females = 53%) from nine Italian primary schools. The main self-reported variables that were collected included pleasure of eating in the canteen, declared liking for different foods, emotional responses, meal description, and food waste. The characteristics of low neophobia (LN), medium neophobia (MN), and high neophobia (HN) were comparable between genders and provenience and did not differ by the pleasure of eating at home. Children with HN had the lowest frequency of eating in the canteen, the highest self-reported amount of wasted food, and the lowest liking for all items, especially vegetables and legumes; they selected mostly emotions with negative valence and described the meal as more uncomfortable and boring. Instead, children exhibiting LN used positive emotions with high arousal to describe the meal and found it a little boring, while those with MN showed an intermediate attitude. Children with HN may benefit from familiarisation actions to accept non-domestic meals and reduce food waste in non-familiar environments. Improving school canteen contexts (e.g., the socialising possibility) can modulate children’s emotional responses and reduce food waste. Full article

Background/Objectives: The consumption of microwave ready meals has increased significantly in recent years due to a noticeable reduction in the available time to spend cooking. However, one of the issues about this type of diet is its nutrient intake. The main objective of this study was to determine the content of macroelements (Na, K, Ca, and Mg) in samples of animal origin (omelette, chicken curry, meatballs, shredded meat, and prawns), vegetable origin (vegetable garnish, round rice, pesto pasta, cream of vegetable soup, and chickpeas with spinach), and mixed origin (pizza, lasagna, seafood paella, cannelloni, and spaghetti Bolognese). Methods: The macroelement content was determined by ICP-OES (Inductively Coupled Plasma—Optical Emission Spectrometry) in 288 samples of different microwave foods. Results: Likewise, the possible difference in the content of macroelements after the microwave heating process was studied, and significant differences in the Ca content were observed in the three analyzed food groups, indicating that there may have been migration from the container to the food. The concentrations of Na and Ca in the tails of garlic prawns (9381 ± 3102 mg Na/kg fw and 845 ± 134 mg Ca/kg fw) stood out. The vegetable side dish stood out for its higher concentration of K (3424 ± 1319 mg/kg fw). Pizza registered the highest concentrations of the four macrolements within the group of foods of mixed origin. The study of the dietary intake indicated that the consumption of some animal-based products offered a contribution to the safe and adequate intake of Na of almost 50%, which could pose a risk of dietary overdose as Na is an element found in many foods. Conclusions: It is recommended to moderate the consumption of some of the dishes analyzed mainly because of the risk of the high intake of Na. Full article

The article analyzes food rescue application reviews from around the world. The analysis was conducted using text mining methods, including LDA, which we used to extract the main topics in user-generated discussions of the applications. It identified eight main themes in user feedback on food rescue applications: (1) Application setup, features and general user experience, (2) User satisfaction and feedback, (3) Product management and organization, (4) Convenience, ease of use and time management, (5) Recipe discovery, product utilization and meal ideas, (6) Application updates and technical support, (7) Sustainability and environmental impact, and (8) Social interaction and sharing. All of them are indirectly related to factors derived from the unified theory of acceptance and use of technology (UTAUT). Our study aligns with a research trend concerning how digital technologies can support sustainable food consumption. Full article

The objective of this study was to investigate the effects of black soldier fly larvae (BSFL) inclusion on the performance, economic return, carcass traits, meat quality, amino acid profile, and purine content in the breast meat of Thai native chickens (TNCs) (Pradu Hang Dam Mor Kor 55: PD) from 10 to 70 days of age. A total of 216 ten-day-old PD chickens (108 males and 108 females) were randomly assigned to three dietary treatments with four replicates per treatment (18 birds per replicate, with a 1:1 male-to-female ratio). The treatments included (T1) control diet with soybean meal as the main protein source, (T2) 10% BSFL meal replacing soybean meal, and (T3) 12% BSFL meal replacing soybean meal. The results showed that BSFL inclusion had no significant effect on overall growth performance (p > 0.05), but it reduced abdominal fat and feed cost per gain while improving economic returns (p < 0.05). Additionally, BSFL increased some breast meat amino acid profiles, such as serine, glutamic acid, threonine, arginine, and lysine (p < 0.05), and increased total purine content (p < 0.05), although the values were still within the safe limit for human consumption. These results suggest that BSFL can be used as a sustainable alternative protein source in Thai native chicken diets without compromising product performance or quality. Full article

Food waste is a critical issue, with significant implications for global sustainability and the achievement of SDG 12.3, which aims to halve per capita food waste by 2030. This study explores consumer attitudes and behavioural intentions toward food waste reduction in food services in Slovenia, focusing on their willingness to support measures such as taking leftovers home, pre-ordering meals, and reducing portion sizes. Using an online survey with 802 respondents, we examined the behavioural drivers within the Motivation–Opportunity–Ability MOA framework and demographic predictors. The results from the regression analysis revealed that motivation significantly influenced both the likelihood of taking leftovers home and the acceptance of pre-ordering, though in opposite directions. Ability was a significant factor in pre-ordering acceptance, while perceived portion size importance negatively impacted acceptance of portion reduction. While meal quality and portion sizes remain the main causes of plate waste, ethical and environmental concerns were found to be the strongest drivers of consumers’ behaviour to reduce food waste. Support for interventions increased when convenience or financial incentives were offered. These findings highlight the need for targeted strategies that balance sustainability goals with consumer preferences and provide actionable recommendations for food service providers to reduce food waste effectively while aligning with consumer expectations. Full article

Background: In 2022, there were an estimated 20 million new cancer cases and 9.7 million deaths. The number of new cancer cases is expected to rise to over 35 million by 2050, marking a 75% increase from 2022 levels. Twenty to eighty-six percent of cancer patients suffer from taste disorders (TD), which are associated with an increased risk of malnutrition. Cachectic syndrome is linked to the presence and growth of tumors and leads to systemic inflammation. Synsepalum dulcificum is a plant whose berries contain miraculin, a glycoprotein that transforms sour tastes into sweet and can ameliorate TD. Objectives: To evaluate the effect of the regular intake of dried miracle berries (DMBs), a novel food containing miraculin, on biomarkers of inflammation and cachexia in malnourished patients with cancer and TD receiving systemic antineoplastic therapy. Methods: we conducted a triple-blind, randomized, placebo-controlled pilot clinical trial. Thirty-one patients with cancer of various etiologies who received chemotherapy were enrolled in this pilot study and divided into three groups. The first group received a tablet containing 150 mg of DMB (standard dose), the high-dose group received a tablet of 300 mg of DMB, and the third group received a tablet with 300 mg of the placebo for three months before each main meal. The plasma levels of several molecules associated with inflammation and cancer cachexia were measured using the X-MAP Luminex multiplexing platform. Results: We found decreased plasma levels of IFN-γ in the standard-dose group. In addition, our results suggest a downtrend of IL-1β levels in the three groups after three months of intervention (p = 0.093). Moreover, the three groups showed a reduction in tumor-derived molecule proteolysis-inducing factor/dermcidin (p = 0.021). It is important to highlight the positive correlation between IL-6 and IL-10 in the standard group, which suggests a better balance between proinflammatory and anti-inflammatory cytokines. Regardless of DMB consumption, soluble TNF receptor type II tended to decrease with treatment in patients who responded well to the antineoplastic treatment (p = 0.011). We did not find significant correlations between cytokines and sensory variables or dietary and nutritional status. Conclusions: Our results suggest that the regular consumption of a standard dose of DMB along with a systemic antineoplastic treatment could contribute to reducing inflammation and cachexia biomarkers in malnourished patients with cancer exhibiting TD. In this sense, nutritional support is crucial in the treatment of cancer cachexia. In our view, it should be considered a coadjuvant of therapeutics. Future studies on the molecular signaling pathways and specific mechanisms of action of bioactive compounds within food supplements, such as miraculin, will allow them to be used to target pathogenic mechanisms of cancer cachexia and malnutrition: NCT05486260. Full article

The main disadvantages of using soybean oil extraction waste as a raw feed material are its high contents of fiber, fat, and anti-nutritional factors. Therefore, several processing methods such as extrusion and hydrolysis are used to overcome these disadvantages and increase the availability of high-quality proteins to animals from this by-product. This study is concerned with the hydrolysis of extruded soybean meal in the presence of bacterial alkaline proteases. The effects of various process parameters were investigated to determine the optimal process parameters for hydrolysis in terms of the total free amino acid and amine nitrogen contents. The experiment included two sets of parameters that were selected for comparison: the temperature and pH in ranges of t 45–50 °C, pH 8–11, compared to the temperature and pH ranges of t = 40–45 °C and pH 7–9, using three enzyme/substrate ratios (1:10, 1:20, and 1:30). The protein hydrolysate was stored for three months after it was treated with two different preservatives (sorbic acid and thymol). Based on the results, it was found that the total free amino acid content was higher when the temperature range was 45–50 °C, the pH range was 8–11, and sorbic acid was used as a preservative. Full article

The transition from fossil fuels to renewable energy sources often requires shifting toward biomass fuels such as agriculture residues and waste, which tend to emit higher emission rates during combustion, and one of them is sulfur compounds. The main objective of this study is to clarify the regularities of the formation of sulfur compounds depending on the technological factors when burning sulfur-containing biomass. The experiments were conducted on two experimental stands—models of 20 kW and 25 kW capacities of industrial boilers equipped with reciprocating grates—by burning sunflower husk pellets and meat bone meal. The influence of incomplete combustion (indicator CO concentration), flue gas recirculation, and combined effects of both factors on concentrations of SO₂, SO₃, and H₂S were investigated during experiments. In addition, 20–90% of the sulfur in the fuel is converted to SO₂, contingent upon the combustion conditions. These findings have practical implications for the design and operation of biomass combustion systems. The highest SO₂ emissions were observed when primary air was mixed with flue gas recirculation and at the highest content of CO. The correlation of SO₂ and SO₃ and SO₂ and H₂S concentrations in flue gases of boilers was investigated. The conversion ratio of SO₂ to SO₃ was determined under different combustion modes and showed that this ratio can reach up to 5%. The sulfur content in ash deposits in different areas of the actual industrial boiler was analyzed. The highest percent of sulfur (S = 20%) in ash was found on the first boiler pass. Full article