Search Results (127)

Background: Plant-based diets are associated with reduced cardiometabolic risk, yet the influence of lifestyle behaviors on these benefits remains insufficiently understood. Objective: To assess the combined impact of dietary patterns and lifestyle behaviors on body composition, lipid profiles, and inflammatory biomarkers in healthy young adults. Methods: In this cross-sectional study, 155 participants aged 18–39 years were categorized into four dietary groups: vegans (n = 48), vegetarians (n = 49), pescatarians (n = 23), and omnivores (n = 35). Body composition was measured using bioelectrical impedance analysis. Blood samples were analyzed for lipid parameters, apolipoproteins, lipoprotein(a), and inflammatory markers (IL-6, TNF-α, and hsCRP). Participants were further stratified based on behavioral factors, including physical activity, sleep duration, smoking, and alcohol consumption. Results: Vegans demonstrated the lowest body fat and visceral adipose tissue, along with the second-highest skeletal muscle mass. Significant intergroup differences were observed in total cholesterol (p = 0.032), HDL-C (p = 0.006), and triacylglycerols (p = 0.005). Among vegans, suboptimal lifestyle behaviors were associated with elevated LDL-C, non-HDL-C, and homocysteine levels (p < 0.05). Positive correlations were identified between ApoB and BMI (r = 0.517) and between IL-6 and waist–to–hip ratio (ρ = 0.499). Conclusions: A vegan diet, when combined with healthy lifestyle behaviors, is associated with favorable body composition and lipid profiles. Regardless of dietary pattern, maintaining a healthy body weight and minimizing visceral adiposity are essential for reducing cardiovascular and inflammatory risk. These research findings underscore the importance of integrating high-quality plant-based diets with lifestyle modifications and advanced modeling approaches. Full article

Background: The severity of postnatal symptoms in patients with spina bifida aperta (SBA) is also determined by secondary factors that damage the exposed neural tissue throughout gestation. The purpose of this report is to present clinical cases, from 2010 to 2025, and a new hypothesis for a nonsurgical means of prenatal secondary prophylaxis. Patients: Eight fetuses underwent minimally invasive fetoscopic patch closure of SBA. After delivery, an unusual degree of prenatal patch healing was observed. Furthermore, time to complete postnatal skin closure was shorter (mean ± SD: 22.00 ± 6.53 days) than in 31 contemporary patients without dietary restrictions (Mean ± SD: 44.35 ± 11.91 days; p < 0.001). Four of the eight prenatally operated women reported that they ate plant-based food most of the time but also some meat throughout gestation; the other four were strict vegetarians. Two other fetuses with SBA at the level of the second and third lumbar vertebrae, respectively, had not undergone prenatal surgery. Following delivery, they presented with a markedly preserved surface of the neural cord and exhibited L5 motor function. One mother of the postnatally operated patients was on a vegetarian diet; the other one on a vegan diet. Conclusions: These early clinical observations point to the possibility that maternal plant-based diets might ameliorate the loss of neurological function and facilitate wound healing in human fetuses with SBA. If this impact of maternal dietary habits holds true, it opens the door to a far-reaching, easily available, non-invasive secondary prophylaxis in prenatally operated and unoperated fetuses with SBA and some other malformations. Full article

Background/Objectives: In the present study, ergosterol, a novel natural and animal-free alternative sterol, was investigated, and its effects on liposomal properties were assessed. Importantly, ergosterol’s fungal origin offers a sustainable substitute for cholesterol, aligning with current trends in natural and vegan-friendly formulations. Methods: This study explored the effect of ergosterol content (10 mol% vs. 20 mol%) on the encapsulation efficiency (EE), physical properties, morphology, antioxidant activity, lipid peroxidation, and storage stability of Serpylli herba extract-loaded liposomes. Results: Liposomes with 20 mol% ergosterol exhibited significantly higher EE (~81.0%) than those with 10 mol% (~75.6%), along with improved resistance to UV- and freeze-drying-induced reduction in EE. Extract loading resulted in a reduced particle size, indicating favorable bilayer interactions, whereas lyophilization increased size and polydispersity, reflecting structural destabilization. However, 20 mol% ergosterol improved vesicle uniformity and surface charge stability, suggesting enhanced bilayer rigidity. Zeta potential and mobility trends supported improved colloidal stability in ergosterol-enriched systems under all tested conditions. Over 28 days at 4 °C, non-treated extract-loaded liposomes with a higher ergosterol content demonstrated enhanced vesicle integrity. During storage, UV-treated and lyophilized liposomes with 20 mol% ergosterol maintained more consistent size and charge profiles, indicating better membrane reorganization and stability. Nanoparticle tracking analysis demonstrated that ergosterol content modulates vesicle concentration in a dose-dependent manner, highlighting the role of membrane composition in liposome formation and potential dose uniformity. Transmission electron microscopy analysis of extract-loaded liposomes demonstrated well-defined vesicles with intact structural features. A study in a Franz diffusion cell revealed that ergosterol-enriched liposomes significantly delayed polyphenol release compared to free extract, confirming their potential for controlled delivery. Antioxidant activity was preserved in all liposomal systems, with higher ergosterol content supporting improved ABTS radical scavenging potential after stress treatments. FRAP assay results remained stable across formulations, with no major differences between sterol levels. TBARS analysis demonstrated that Serpylli herba extract significantly reduced UV-induced lipid peroxidation in ergosterol-enriched liposomes, underscoring its protective antioxidant role. Conclusions: Higher ergosterol content enhanced liposomal performance in terms of encapsulation, structural resilience, and antioxidant retention, particularly under UV and lyophilization stress. Ergosterol-containing liposomes exhibited improved stability, favorable particle size distribution, and high encapsulation efficiency, while maintaining the antioxidant functionality of the incorporated Serpylli herba polyphenol-rich extract. These findings highlight the potential of ergosterol-based liposomes as robust carriers for bioactive compounds in pharmaceutical and nutraceutical applications that align with current trends in green and vegan-friendly formulations. Full article

The present study evaluated the effects of psyllium mucilage (PM) added at levels of 0.25% (PM 0.25), 0.5% (PM 0.5), and 0.75% (PM 0.75), compared to guar gum (GG) and carob gum (CAR), on the rheological properties, overrun, melting, and consumer acceptance of vegan yogurt-based ice (yog-ice) creams. Rheological analysis showed that all formulations exhibited non-Newtonian, shear-thinning behavior (n < 1), although the magnitude varied depending on the hydrocolloid used. PM significantly (p < 0.05) increased viscosity in a concentration-dependent manner, reaching 585.3 mPa·s for PM 0.75, and improved yield stress and structural stability. CAR addition resulted in the lowest apparent viscosity (41.8 mPa·s) but the strongest pseudoplasticity (n = 0.328), whereas GG yielded moderate viscosity. PM ice creams exhibited the lowest extent of melting (1.20 g/g at PM 0.75) and the longest first dripping time (67.2 min). PM addition reduced lightness (L*) and increased redness (a*), with higher levels producing perceptible differences (ΔE > 5). CAR increased hardness (42.2 N), while PM 0.25 and PM 0.5 decreased it (28.9 and 33.9 N). Consumer evaluation confirmed that PM 0.5 achieved the highest overall acceptability (7.58), comparable to GG (7.61), whereas CAR and PM 0.75 reduced scores. Psyllium mucilage thus represents a promising clean-label stabilizer for plant-based yog-ice creams, enhancing melting resistance, textural quality, and sensory appeal at optimal concentrations. Full article

Recipes available on the web often lack nutritional transparency and clear indicators of dietary suitability. While searching by title is straightforward, exploring recipes that meet combined dietary needs, nutritional goals, and ingredient-level preferences remains challenging. Most existing recipe search systems do not effectively support flexible multi-dietary reasoning in combination with user preferences and restrictions. For example, users may seek gluten-free and dairy-free dinners with suitable substitutions, or compound goals such as vegan and low-fat desserts. Recent systematic reviews report that most food recommender systems are content-based and often non-personalized, with limited support for dietary restrictions, ingredient-level exclusions, and multi-criteria nutrition goals. This paper introduces DietQA, an end-to-end, language-adaptable chatbot system that integrates a Knowledge Graph (KG), Retrieval-Augmented Generation (RAG), and a Large Language Model (LLM) to support personalized, dietary-aware recipe search and question answering. DietQA crawls Greek-language recipe websites to extract structured information such as titles, ingredients, and quantities. Nutritional values are calculated using validated food composition databases, and dietary tags are inferred automatically based on ingredient composition. All information is stored in a Neo4j-based knowledge graph, enabling flexible querying via Cypher. Users interact with the system through a natural language chatbot friendly interface, where they can express preferences for ingredients, nutrients, dishes, and diets, and filter recipes based on multiple factors such as ingredient availability, exclusions, and nutritional goals. DietQA supports multi-diet recipe search by retrieving both compliant recipes and those adaptable via ingredient substitutions, explaining how each result aligns with user preferences and constraints. An LLM extracts intents and entities from user queries to support rule-based Cypher retrieval, while the RAG pipeline generates contextualized responses using the user query and preferences, retrieved recipes, statistical summaries, and substitution logic. The system integrates real-time updates of recipe and nutritional data, supporting up-to-date, relevant, and personalized recommendations. It is designed for language-adaptable deployment and has been developed and evaluated using Greek-language content. DietQA provides a scalable framework for transparent and adaptive dietary recommendation systems powered by conversational AI. Full article

This study explores the valorization of walnut green husk, an agro-industrial by-product, through ultrasound-assisted extraction to obtain polyphenol-rich extracts with antioxidant properties. The extracts demonstrated non-cytotoxicity, regardless of the presence of pesticides, antibiotics, or the type of crop. Notably, organic walnut husk yielded higher total polyphenols and antioxidant activity, identifying 37 polyphenolic compounds compared to 22 in traditional crops. Chickpea protein was utilized as a wall material to encapsulate the extract, resulting in a sustainable, vegan antioxidant powder. Optimal results were achieved using 5% (w/v) chickpea protein and spray drying at 136 °C, yielding a light-colored powder with high antioxidant content and stability under low humidity (≤35%). The product shows promise as a natural, plant-based alternative to synthetic antioxidants in food systems. Further studies are needed to evaluate its functional and technological performance during food integration and storage. Full article

Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 °C for 48 h; LAB-to-biomass ratio of 0.1:1; 10⁶ CFU/mL) on the physicochemical and functional properties of H. pluvialis and P. cruentum biomasses. Particular attention was given to antioxidant activity (ABTS and ORAC assays), color, amino acid profiles, and volatile organic compound (VOC) profiles, all of which may influence sensory characteristics. Results demonstrated that non-fermented H. pluvialis exhibited significantly higher antioxidant activity (AA) than P. cruentum. After fermentation, H. pluvialis showed an ABTS value of 3.22 ± 0.35 and an ORAC value of 54.32 ± 1.79 µmol TE/100 mg DW, while P. cruentum showed an ABTS of 0.26 ± 0.00 and an ORAC of 3.11 ± 0.13 µmol TE/100 mg DW. Total phenolic content (TPC) of fermented H. pluvialis and P. cruentum was 1.08 ± 0.23 and 0.18 ± 0.026 mg GAE/100 mg DW, respectively. Both AA and TPC increased after fermentation. Fermentation also significantly affected biomass color. FTIR analysis showed intensification of protein and carbohydrate vibrational bands post-fermentation. GC-MS analysis of VOCs showed that P. cruentum contained 42 VOCs before fermentation, including trans-β-ionone, 4-ethyl-6-hepten-3-one, hexanal, and heptadienal, which are responsible for fishy and algal odors. Fermentation with Lb. plantarum significantly reduced these compounds, lowering trans-β-ionone to 0.1453 mg/L and eliminating 4-ethyl-6-hepten-3-one entirely. H. pluvialis contained 22 VOCs pre-fermentation; fermentation eliminated hexanal and reduced heptadienal to 0.1747 ± 0.0323 mg/L. These changes contributed to improved sensory profiles. Fermentation also induced significant changes in the amino acid profiles of both microalgae. The fermented biomasses were incorporated into vegan burgers made from chickpea, lentil, and quinoa. Color evaluation showed more stable and visually appealing tones, while texture remained within desirable consumer parameters. These findings suggest that Lb. plantarum fermentation is an effective strategy for improving the sensory and functional characteristics of microalgal biomass, promoting their use as sustainable, value-added ingredients in innovative plant-based foods. Full article

Background: Plant-based protein supplementation in supporting muscle recovery following resistance exercise remains an area of growing interest, particularly among vegan athletes, as a potential alternative to animal-based proteins. This systematic review aimed to evaluate the effectiveness of plant-based proteins on recovery from resistance exercise-induced muscle damage in healthy young adults. Methods: A systematic and comprehensive search was administered in eight databases up to 1 May 2025, identifying 1407 articles. Following deduplication and screening, 24 studies met the eligibility criteria, including 22 randomized controlled trials and 2 non-randomized studies, with the majority from high income western countries. Results: Interventions primarily involved soy, pea, rice, hemp, potato, and blended plant protein sources, with doses ranging from 15 to 50 g, typically administered post resistance exercise. Outcomes assessed included muscle protein synthesis (MPS), delayed-onset muscle soreness (DOMS), inflammatory biomarkers, muscle function, and fatigue. The review findings reaffirm that single-source plant proteins generally offer limited benefits compared to animal proteins such as whey, particularly in acute recovery settings, a limitation well-documented consistently in the literature. However, our synthesis highlights that well-formulated plant protein blends (e.g., combinations of pea, rice, and canola) can stimulate MPS at levels comparable to whey when consumed at adequate doses (≥30 g with ~2.5 g leucine). Some studies also reported improvements in subjective recovery outcomes and reductions in muscle damage biomarkers with soy or pea protein. However, overall evidence remains limited by small sample sizes, moderate to high risk of bias, and heterogeneity in intervention protocols, protein formulations, and outcome measures. Risk of bias assessments revealed concerns related to detection and reporting bias in nearly half the studies. Due to clinical and methodological variability, a meta-analysis was not conducted. Conclusion: plant-based proteins particularly in the form of protein blends and when dosed appropriately, may support muscle recovery in resistance-trained individuals and offer a viable alternative to animal-based proteins. However, further high-quality, long-term trials in vegan populations are needed to establish definitive recommendations for plant protein use in sports nutrition. Full article

Background/Objectives: Although there is an increasing interest among athletes in adopting plant-based diets, there is insufficient research available to determine how a vegan diet affects soccer performance. Methods: This interventional pilot study examined the effect of an 8-week vegan diet (VEG, n = 10) on nutritional status and athletic performance in semi-professional soccer players compared to controls (CON, n = 8). The study employed a controlled, non-randomized, longitudinal pilot study design during the season to compare the two groups. Results: Both groups displayed overall differences in nutrient intake, including insufficient energy and carbohydrates (t2: 46.2 [40.3–52.2] En% (VEG) vs. 37.6 [34.1–41.1] En% (CON); p = 0.036, Cohen’s d = 1.321). Notably, biochemical parameters 25(OH)D and ferritin levels fell within the normal ranges for both groups. The VEG group exhibited favorable changes in total and LDL cholesterol levels. Both groups had increased performances on the treadmill over the entire course of the study (VEG: +0.87 km/h (6.6%); CON: +0.96 km/h (7%); p > 0.05). The initial relative VO_2max at t0 was comparable between the groups. Primarily due to the significant weight loss in the VEG group (−1.94 kg, p = 0.007) rather than a change in absolute VO_2max values, we found an increased relative VO_2max in the VEG group, which was significantly different from that of the CON group (57.0 [53.7–60.3] mL/kg/min (VEG) vs. 51.6 [48.1–55.0] mL/kg/min (CON); p = 0.041, Cohen’s d = 1.675). Conclusions: These findings suggest that a short-term vegan diet does not adversely affect training-induced performance improvements and may be suitable for semi-professional soccer players. Full article

This article investigates predicted future developments in fine dining using a mixed-methods approach rooted in German gastronomic culture. By conducting an inductive media content analysis and ten semi-structured expert interviews with leading figures in Germany’s high-end food sector, we applied a qualitative mixed-methods approach. The study was based exclusively on data collected in 2018 and 2019, deliberately excluding pandemic-related developments in order to focus on long-term structural and cultural trends in fine dining. We identified two core thematic clusters: one related to sustainable food practices (ecology/sustainability, regionality, seasonality, from-farm-to-table, and vegetarianism/veganism) and the other to experiential dimensions of dining (experience, topic-based concept, and storytelling). Our findings contribute to the academic discussion on culinary futures and provide grounded insights into how fine dining is likely to evolve in response to broader societal, environmental, and cultural shifts. This study fills a significant research gap by systematically mapping emerging restaurant concepts based on non-COVID data, making it a valuable reference for scholars and practitioners alike. Full article

Consumer demand for plant-based functional foods, especially probiotic beverages, has increased due to their health benefits and suitability as dairy-free alternatives. This study assessed, through a factorial combination, the stability of plant-based extracts (avocado, ginger, and tropical) individually inoculated with three commercial Lactobacillus strains (L. casei, L. plantarum, L. reuteri) and stored under refrigerated conditions during both primary (PSL) and secondary shelf life (SSL). Product shelf life was defined by probiotic viability, considering the functional threshold (≥6 log CFU/mL), which was maintained across all formulations throughout the storage period. Physicochemical parameters, including pH, titratable acidity, and colour, as well as volatile profile, remained stable, with only minor variations depending on the matrix and bacterial strain. Sensory evaluations (triangle and acceptability tests) confirmed that the probiotic juices were acceptable to consumers. Overall, the results demonstrate the feasibility of producing non-fermented, plant-based probiotic beverages that retain their functional properties and meet consumer sensory expectations, offering a promising alternative for vegan and lactose-intolerant individuals. Full article

Fermenting fruit and vegetable juices with probiotic bacteria is becoming a popular way to create functional drinks, offering an alternative to traditional dairy-based probiotic products. These plant-based juices are naturally rich in nutrients that help support the growth and activity of various probiotic strains. They also meet the rising demand for lactose-free, vegan, and clean-label options. This review looks at the key microbiological, nutritional, and sensory aspects of probiotic fermentation in juice. Common probiotic groups like Lactobacillus, Bifidobacterium, Lactococcus, Bacillus, and Streptococcus show different abilities to adapt to juice environments, affecting properties such as antioxidant levels, shelf life, and taste. The review also explores how factors like pH, sugar levels, heating, and storage can influence fermentation results. New non-thermal processing methods that help maintain probiotic survival are also discussed. Since fermented juices can sometimes develop off-flavors, this paper looks at ways to improve their taste and overall consumer appeal. Finally, future directions are suggested, including personalized nutrition, synbiotic products, and advanced encapsulation technologies. Overall, probiotic fermentation of fruit and vegetable juices shows strong potential for developing a new generation of healthy and appealing functional foods. Full article

Recently, increased global awareness of environmental sustainability and ethical consumerism has amplified the demand for sustainable alternatives to animal-derived leather. Traditional leather manufacturing faces significant ethical and ecological challenges, including greenhouse gas emissions, excessive water consumption, deforestation, and toxic chemical usage. Vegan leather has emerged as a promising solution, predominantly fabricated from petroleum-based synthetic materials such as polyurethane (PU) and polyvinyl chloride (PVC). However, these materials have sustainability limitations due to their non-biodegradability and associated environmental burdens. To overcome these issues, this review critically explores the feasibility of developing vegan leather using gel-based materials derived from natural and synthetic polymers. These materials offer precise structural controllability, excellent biodegradability, and the potential for significantly improved mechanical performance through hybridization and nanocomposite strategies. Despite their promising attributes, gel-based materials face significant limitations, including insufficient tensile strength, poor abrasion resistance, susceptibility to swelling, limited long-term stability, and challenges in scaling up for industrial production. This paper outlines the structural and physical properties required for viable leather substitutes, reviews opportunities provided by gel-based materials, addresses associated technical challenges, and proposes comprehensive strategies for enhancing mechanical properties and developing sustainable, eco-friendly production processes. Future research directions emphasize hybrid composite development, nanoparticle integration, circular manufacturing processes, and multi-disciplinary collaboration to establish gel-based vegan leather as a viable, sustainable, and market-competitive alternative to conventional animal leather. Full article

Background: Ultra-processed foods (UPFs) represent a substantial part of modern diets, with a growing prevalence in food environments worldwide. Their unfavourable nutritional composition and adverse health effects present growing public health concerns. Methods: This study examines the prevalence of UPFs in the Slovenian food supply, their nutritional quality and the use of different food symbols and labelling schemes on food packaging. A cross-sectional analysis was conducted using the representative Slovenian branded foods database. A total of 23,173 prepacked foods and beverages were categorised into levels of processing according to the NOVA classification system. The nutritional composition of UPFs was compared to less processed products within 16 narrow subcategories. Additionally, the prevalence in the use of front-of-package nutrition labelling (FOPNL) and subjectively nutrition-related elements (SNREs) (such as EU Organic, Vegan labels etc.) were assessed across different food categories and processing levels. Results: Results show that UPFs represent 54.5% of the available products in the Slovenian food supply, with the highest prevalence in Confectionery (93%), Bread and bakery products (83%), Meat, meat products and alternatives (77%) and Convenience foods (74%). Comparison of nutritional composition indicated that UPFs had significantly poorer nutritional composition compared to less processed counterparts, including higher levels of sugar, salt and saturated fats, and a lower protein content. Breakfast cereals, Snack foods, Meat alternatives and Pre-prepared salads and sandwiches showed the most significant differences between UPFs and less processed counterparts. Analysis of the prevalence of symbols and labelling schemes revealed that 33.8% of products carried at least one FOPNL (15.0%) or SNRE (19.1%), with SNREs being more prevalent on less processed products and FOPNL predominantly used on UPFs (p < 0.05). The most prevalent SNRE was the EU Organic logo (12.7%), followed by the Vegan (4.7%) and Non-GMO (3.1%) logos, whereas the most frequent FOPNL was Reference Intakes (RI), presenting only energy value RI-Energy (12.5%), followed by nutrient-specific RI (1.6%), while other FOPNL were scarce and limited to certain categories. An additional comparison of visual presentation highlighted the potentially selective use of voluntary FOPNL to improve product framing. This raises concerns about their role in guiding consumer choices versus serving as marketing tools, especially when it comes to UPFs. Conclusions: Our findings highlight the need for monitoring UPFs in the food supply together with harmonised, mandatory labelling regulations to ensure transparency and empower consumers to make healthier choices. Full article

Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study aimed to develop mixed pea protein–polysaccharide gels with tailored textural properties for plant-based products. The gels were prepared using pea protein and different polysaccharides, including low-acyl gellan gum (GGLA), carrageenan (CA), pectin (PEC), and high-acyl gellan gum (GGHA), along with 60 mM NaCl or CaCl₂. The dispersions were heated to 80 °C for 30 min under mechanical stirring, followed by a pH adjustment to 7.0 with NaOH (0.1 M). The samples were then analyzed via oscillatory temperature sweep rheometry, confocal microscopy, and uniaxial compression. Self-supporting and non-self-supporting gels were obtained from the various formulations, comprising pure polysaccharide and mixed gels with diverse textures for food applications. The developed gels show a strong potential for use in meat analogs, cheeses, cream cheeses, and sauces, offering the flexibility to fine-tune their mechanical and sensory properties based on the product requirements. Combining biopolymers enables customized texture and functionality, addressing critical gaps in plant-based food innovation. Full article