Search Results (202)

Background/Objectives: Adolescents in Latin America are experiencing rising rates of overweight/obesity and non-communicable diseases, while public health nutrition efforts targeting this group remain limited. This study explores adherence to the EAT-Lancet diet and its relationship with micronutrient adequacy and ultra-processed food (UPF) consumption. Methods: Cross-sectional data from national nutrition surveys of 19,601 adolescents across six Latin American countries were analyzed. Data on sociodemographics, anthropometrics, and dietary habits were collected using standardized questionnaires and 24 h dietary recalls or food records. Nutrient intake was estimated via statistical modeling, and nutrient adequacy ratios were based on age- and sex-specific requirements. UPF intake was classified using the NOVA system, and adherence to the EAT-Lancet diet was assessed with the Planetary Health Diet Index. Results: Overall adherence to the EAT-Lancet diet was low (mean score: 28.3%). Rural adolescents had higher adherence than urban adolescents, and those aged 10–13 and 17–19 showed better adherence compared to adolescents aged 14–16. Adolescents from lower socioeconomic backgrounds adhered more than those from higher socioeconomic backgrounds. Adherence varied from 20.2% in Argentina to 30.2% in Brazil and Chile. Higher adherence was associated with lower UPF intake. Among urban adolescents, greater adherence was linked to a higher risk of inadequate riboflavin, niacin, and cobalamin intake, a trend not observed in rural adolescents. Conclusions: Adherence to the EAT-Lancet diet is low among Latin American adolescents, particularly in urban areas. Public health efforts should prioritize reducing UPF consumption, improving access to nutrient-dense, culturally appropriate foods, and supporting fortified staple foods. Full article

Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D₃ and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D₃ inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D₃ that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. Full article

Every year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic acids, vitamins, and minerals. Common sources of pomace are apples, grapes, citrus fruits, and berries. Researchers have highlighted its potential use in the confectionery industry. For example, replacing flour with pomace in cookies can improve antioxidant content and reduce hardness. Adding grape pomace to gummy candies increases levels of anthocyanins, flavanols, and proanthocyanidins while enhancing texture. Fortifying waffles with raspberry pomace boosts their nutritional value and may inhibit enzymes linked to free radical production. As a functional ingredient, pomace could help lower the risk of cardiovascular disease, diabetes, obesity, and colon cancer. Using fruit waste in food production supports sustainability by reducing waste and improving nutrition. Public awareness efforts, such as the NRDC’s Save the Food campaign, underscore the importance of repurposing food waste. Investing in functional confectionery made with pomace offers both health and environmental benefits, making it a key ingredient for sustainable food innovation. However, despite increasing attention to functional foods, the potential of fruit pomace specifically in confectionery has not been reviewed comprehensively. This review aims to fill this gap, providing a focused synthesis on the use of fruit pomace in the confectionery industry, identifying research trends, challenges, and practical applications. Full article

Background/Objectives: Optimal feeding regimens for preterm neonates, including the role of multi-nutrient fortification, are unknown, leading to large practice variation in comparing different feeding regimens that include fortification and their impact on outcomes for preterm infants. Methods: Using a network meta-analyses design, two reviewers independently extracted data. A Cochrane CENTRAL, Medline, Embase, and CINAHL search was conducted for all studies published up to 27 June 2023. Randomized clinical trials of feeding regimens for preterm infants that included multi-nutrient fortification were included. Outcomes were mortality, necrotizing enterocolitis (NEC), retinopathy of prematurity (ROP), sepsis, periventricular leukomalacia (PVL), bronchopulmonary dysplasia (BPD), time to full enteral feeds, and the Bayley II MDI developmental score. Results: Fifty-nine studies were included. For mortality, NEC, and time to reach full enteral feeds, the top-ranked treatment class was the mother’s own milk with donor milk and a human-milk-based fortifier. For ROP and BPD, the top-ranked treatment class was mother’s own milk with a phosphorus fortifier. For sepsis, the top-ranked treatment class was mother’s own milk with formula. For PVL, the top-ranked treatment classes were mother’s own milk and mother’s own milk with donor milk and a bovine fortifier in the two disconnected networks. For the Bayley II MDI score, the top-ranked treatment class was mother’s own milk with formula and bovine fortification. Conclusions: Treatment rankings are consistent with the underlying hypothesis that increased mother’s own milk intake appears to be associated with better clinical outcomes. This review provides the first global view of interventions and highlights insufficient high-quality evidence to support or refute one fortification feeding regimen over another. Full article

Background: Sufficient choline supply is essential for tissue functions via phosphatidylcholine and sphingomyelin within membranes and secretions like bile, lipoproteins and surfactant, and in one-carbon metabolism via betaine. Choline requirements are linked to age and genetics, folate and cobalamin via betaine, and arachidonic (ARA) and docosahexaenoic (DHA) acid transport via the phosphatidylcholine moiety of lipoproteins. Groups at risk of choline deficiency include preterm infants, children with cystic fibrosis (CF) and patients dependent on parenteral nutrition. Fortifiers, formula and supplements may differently impact their choline supply. Objective: To evaluate added amounts of choline, folate, cobalamin, ARA and DHA in fortifiers, supplements and formula used in pediatric care from product files. Methods: Nutrient contents from commonly used products, categorized by age and patient groups, were obtained from public sources. Data are shown as medians and interquartile ranges. Results: 105 nutritional products including fortifiers, formula and products for special indications were analyzed. Choline concentrations were comparable in preterm and term infant formulas (≤6 months) (31.9 [27.6–33.3] vs. 33.3 [30.8–35.2] mg/100 kcal). Products for toddlers, and patients with CF, kidney or Crohn’s disease showed Choline levels from 0 to 39 mg/100 kcal. Several products contain milk components and lecithin-based emulsifiers potentially increasing choline content beyond indicated amounts. Conclusions: Choline addition is standardized in formula for term and preterm infants up to 6 months, but not in other products. Choline content may be higher in several products due to non-declared sources. The potential impact of insufficient choline supply in patients at risk for choline deficiency suggests the need for biochemical analysis of products. Full article

The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are prepared using plant-based ingredients, such as soy, oats, almonds, rice, chickpeas, sesame seeds, and coconut. These beverages have many nutritional benefits but are deficient in certain nutrients such as essential amino acids, minerals, vitamin B12, vitamin D, and omega-3 fatty acids. Fortifying these beverages with deficient nutrients could effectively provide comprehensive and nutritionally balanced product options. This approach could be useful in improving the nutritional profile of plant-based beverages to meet the expectations of health-conscious consumers. However, fortifying these products poses challenges related to taste, stability, and ingredient sourcing. Omega-3 fatty acids are crucial for human health and provide numerous health benefits, such as improved heart and vascular health, reduced inflammation, and the prevention of various health conditions. As plant-based diets gain popularity, the demand for nutritionally balanced products is growing, making omega-3 fortification a strategic approach for businesses to tap into an expanding market of health-conscious consumers. However, it is important to consider individual needs about health and ensure regulatory oversight to ensure the safety and effectiveness of fortified plant-based products. This article provides an overview of emerging plant-based beverages, their comparative nutritional profiles, the need to improve the nutritional value using omega-3 fatty acids as an example, and challenges in omega-3 fatty acid fortification. Full article

Soy beverages (SB) are the most popular beverage in the expanding market of plant-based drinks. They provide high-quality protein and polyphenols and are often Ca-fortified as a milk alternative. This work evaluated the antioxidant potential, the mineral content, and the fatty acid profiles found in SB, analysing as well the bioaccessibility of some nutrients after INFOGEST static digestion. Five types of SB available in the market, including Ca-fortified, high-protein, and low-fat drinks, were analysed. Ca supplementation and high protein content in the beverages significantly enhanced Ca bioaccessibility. The lipid profile demonstrated substantial changes during digestion, due to drastic reductions in saturated fatty acids and marked increases in polyunsaturated fatty acids in the bioaccessible fractions; these changes were mainly related to the content levels of Ca and polyphenols in the beverages. Significant increases in the antioxidant properties, as measured by ABTS and FRAP assays, were noticed after the digestive process. Additionally, ROS generation in Caco-2 cells after induced oxidative damage was prevented by the BF of digested SB. The digested low-fat drink, which also had a low level of protein content, showed the least antioxidant activity. In conclusion, composition of the soy drink considerably affected the bioaccessibility of nutritional components and the drink’s antioxidant potential. Full article

This study examined the impact of incorporating watermeal (Wolffia globosa) on the physicochemical characteristics, antioxidant activity, and starch and protein digestibility of rice noodles. The addition of watermeal powder (1, 3, 5%) significantly enhanced the nutritional and functional attributes of the noodles. The formulation with 5% watermeal (WF5) demonstrated a twofold increase in protein content compared to the control, along with a marked increase in the chlorophyll content as the watermeal concentration increased (p < 0.05). Moreover, fortifying the noodles with watermeal enhanced their bioactive compound content and antioxidant activity in all fortified noodles. Starch digestibility analyses revealed an increase in the resistant starch and slowly digestible starch, along with a reduction in the rapidly digestible starch and the estimated glycemic index. Protein digestibility in the WF5 sample improved by 22% compared to the control. These findings emphasize the capability of watermeal as a sustainable, plant-based ingredient for developing nutrient-rich noodle products with enhanced health benefits. Full article

Background/Objectives: Complementary feeding (CF) influences future health outcomes. The aim of this study was to evaluate the impact of fortified whole grain infant cereal (WGIC), a complementary food, among 6- to 12-month-old infants on the nutrient density of the diet in three diverse settings: Brazil, the United Arab Emirates (UAE), and the US. Methods: Data from the Feeding Infants and Toddler Study (FITS), a collection of dietary intake studies based on 24-h-dietary recalls, from said countries was utilized. Nutrient intakes were calculated for infant cereal (IC) consumers and non-consumers. Diet modeling was applied to IC consumers to substitute their regular fortified IC with WGIC with improved fortifications. The study estimated the average nutrient density, mean adequacy ratio (MAR), and percentage inadequacy of the diet in both IC consumers and non-consumers. Results: The analyses indicated that infants who consumed IC had higher intakes of calcium, zinc, magnesium, iron, and vitamin D in the three countries. Reduced micronutrient inadequacies were observed among IC consumers, particularly in Brazil and the U.S. Diet modeling with WGIC revealed a significantly higher density of choline, magnesium, zinc, iron, fiber, and protein, as well as reduced inadequacies. The MAR was significantly improved in the three countries. Conclusions: This study underscores the potential of fortified WGIC in increasing the nutrient density of the complementary diet. The intrinsic nutrients in whole grain infant cereals (WGICs) significantly enhance the nutrient density of the complementary diet. Given that whole grains play a role in preventing childhood obesity, their inclusion during CF may be crucial. Full article

Pistacia palaestina hosts several Fordini gall-forming aphid species, which manipulate its anatomy and metabolism, creating galls that provide nutrients and protection. This study compared the extended metabolic profiles of P. palaestina leaves and galls induced by Baizongia pistaciae, Paracletus cimiciformis, and Geoica spp. GC–MS analysis of ethyl acetate (EtOAc) and methanol (MeOH) extracts revealed a high abundance of shikimic acid and quinic acid isomers, along with diverse hydrocarbons, lipids, terpenoids, phenolics, and carbohydrates, each showing distinct distributions across gall types. Paracletus cimiciformis galls closely resembled intact leaves, exhibiting limited metabolic disruption. In contrast, the larger, more complex galls of Baizongia and Geoica underwent profound metabolic modifications. These aphids manipulate host metabolism, leading to triterpenoid and phenolics accumulation, which likely fortifies gall structure and enhances chemical defense. The considerable variation among individual trees suggests that specific host plant templates significantly influence the metabolic profile of the galls. Full article

Fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food’s nutritional profile and contribute to public health. A promising approach to fortification involves the use of plant by-products which are rich in bioactive compounds. This study evaluates the effects of incorporating broccoli by-product powder into corn-flour tortillas. Five formulations were developed: a control (100% corn flour) and variations replacing 2.5%, 5%, 7.5%, and 10% of the corn flour with broccoli by-product powder. Adding broccoli powder resulted in darker tortillas with slightly reduced firmness. Water and oil absorption capacities increased in fortified tortillas compared to the control. The broccoli powder in the tortillas significantly enhanced their nutritional profile. Calcium content increased nearly six-fold, while potassium and iron concentrations were tripled in tortillas fortified with 10% broccoli powder. Additionally, dietary fiber content rose by 23%. Antioxidant capacity improved significantly, particularly in total polyphenol content. Fortification also led to a significantly higher glucosinolate concentrations, notably neoglucobrassicin and glucoraphanin. Sensory evaluation showed that consumers found tortillas containing 2.5% to 7.5% broccoli powder to be the most acceptable. However, fortification at 10% negatively impacted overall acceptability, primarily due to the intensified brassica flavor. In conclusion, incorporating broccoli by-product powder into corn tortillas enhanced their nutritional and functional properties, whilst retaining acceptable sensory characteristics. This approach promotes the sustainable valorization of by-products, offering a viable, eco-friendly alternative for the development of functional, nutrient-rich foods that support sustainability in the food industry. Full article

Food aid commodities are essential food items in global food aid programming. Some are primarily made from an extrusion of corn and soybeans. However, there are concerns about the genetically modified organisms (GMOs) of some of these grains. Hence, there is a need for alternatives to grains, like sorghum, which is not GMO. It is critical to ensure that products from this new ingredient meet the quality requirements, hence the need to profile them. An expanded formulation sorghum-soy blend (SSB), obtained from extrusion cooking, was ground using a hammer mill and analyzed for changes in properties that were affected by the transformation of starch and protein during processing. Macro- and micro-nutrients were added to these milled blends to prepare fortified blended foods (FBFs) that could meet the recommendations of Food Aid Quality Review (FAQR) report on energy, protein, and micronutrient content. The water absorption index (WAI) ranged from 2.82 to 5.90 g/g, the water solubility index (WSI) ranged from 6.22 to 18.50%, and the blends were affected by the formulation—whole/decorticated sorghum and different levels of fat. Extrusion processing caused starch gelatinization in the range of 90.69–96.26%. The pasting properties indicated that whole grain blends of SSB had lower peak time and higher final viscosity when compared to decorticated sorghum blends. The Bostwick flow rate of cooked porridges with 20% solids was within the recommended range of 9–21 cm/min. Starch digestibility significantly increased after extrusion, with a 149.65% increase in rapidly digestible starch (RDS). The protein digestibility did not vary significantly when subjected to extrusion and wet cooking. There was a significant reduction in anti-nutritional factors in the extruded binary blends of SSB when compared to respective raw blends: phytic acid was reduced by 25.33%, tannins were not found, and trypsin inhibitors were reduced by 19.50%. Thus, the extrusion processing of SSB with the subsequent addition of macro- and micro-ingredients was effective in producing FBFs with high nutritive value, comparable to FBF made from traditional ingredients. Full article

This study investigates the impact of honey concentrations (1%, 3%, and 5%) on the physicochemical, sensory, textural, rheological, and antioxidant properties of probiotic yogurt beverages made from sheep, cow, and blended milk. Honey, used as a natural fortifier, enhanced antioxidant activity, probiotic viability, and sensory attributes, particularly flavor and viscosity. Sheep milk yogurt exhibited superior nutritional and textural properties due to its higher solid and nutrient content. Increasing honey levels improved lactic acid fermentation, gel matrix stability, and water-holding capacity, though excessive concentrations occasionally increased syneresis and reduced bacterial counts. Texture profile analysis indicated that 3% honey optimized hardness, springiness, and cohesiveness, strengthening the yogurt matrix. This study highlights honey’s dual role as a sweetener and functional ingredient, enhancing yogurt beverages’ health benefits, stability, and consumer appeal. Full article

Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fibers, vitamins, minerals, and bioactive compounds. Fortifying pasta with plant-based by-products can be nutritionally beneficial, and the number of publications on this topic has increased significantly in recent years. However, it presents a challenge when aiming to achieve products with good organoleptic quality. This review analyzes the published information on the effect of including plant-based by-products on the technological quality (optimal cooking time, solid loss, swelling index, and water absorption during cooking, color, and texture), nutritional value, and organoleptic properties of pasta. It also provides a critical perspective on gaps in the current knowledge and highlights aspects that should be addressed in the future. Full article

Functional foods represent an emerging trend in the food industry. Fortifying foods with bioactive ingredients results in health benefits and reduces the risk of disease. Encapsulation techniques protect sensitive ingredients from degradation due to heat, light, moisture and other factors. Among encapsulating materials, milk whey proteins are particularly attractive due to their availability, GRAS status and remarkable ligand-binding ability. Whey protein was once considered a by-product in the dairy industry but is now seen as a promising resource given its natural role as a nutrient carrier. This work reviews the encapsulation systems that employ whey proteins in the food industry. The structural features of β-lactoglobulin (β-LG), the main protein constituent of milk whey, are presented in the context of its ligand-binding properties. Different types of encapsulation systems using whey proteins are discussed, focusing on the recent advances in stable formulations of bioactives using whey protein, alone or in hybrid systems. Whey proteins are a valuable asset capable of binding sensitive bioactive compounds such as vitamins, polyphenols and antioxidants and forming stable complexes that can be formulated as nanoparticles, nanofibrils, emulsions and other micro- and nanostructures. Developing scalable, solid and stable encapsulation systems is identified as a main challenge in the field. Full article