Search Results (2,542)

This review examines the nutritional and functional potential of Acheta domesticus, the impact of fermentation on its biochemical and microbiological properties, and its application in food ingredients and products. Relevant literature was reviewed on the composition, fermentation behavior, product development, and consumer perceptions related to cricket-based ingredients, with a focus on fermented applications and microbiota interaction. Fermentation improves the safety, digestibility, flavor, and nutritional value of cricket powder. Lactic acid bacteria (e.g., Lactiplantibacillus plantarum and Latilactobacillus curvatus) enhanced substrate acidification, reduced biogenic amines and acrylamide levels, and contributed to desirable volatile compounds production. Additionally, fermentation using yeasts like Yarrowia lipolytica and Debaryomyces hansenii resulted in the production of antimicrobial substances, reduction in chitin, and an increase in the matrix digestibility. Fermented cricket-based ingredients have been successfully applied to bread, biscuits, yogurt, and beverages. Protein hydrolysates produced by fermentation exhibited antioxidant, anti-aging, and preservative properties, expanding potential beyond food. Consumer acceptance was highest when insects were integrated into familiar and visually unobtrusive food formats. To conclude, A. domesticus shows great promise as a sustainable and functional food ingredient. Fermentation offers a key strategy to overcome safety, sensory, and acceptability barriers. Full article

Plantain (Musa spp., AAB group) possesses a complex triploid genetics originating from interspecific hybridization, which underlies its agronomic traits and nutritional composition, making it a vital global staple food crop. Unripe plantain flour (UPF), a rich source of resistant starch (RS), has demonstrated anti-diabetic properties in diabetic rats, yet its mechanisms of action remain unclear. This study investigated whether unripe plantain flour attenuates type 2 diabetic traits in rats made diabetic with a high-fat diet plus streptozotocin through regulation of the gut microbiome–metabolome axis, including short-chain fatty acids and bile acids. We found that UPF intervention significantly ameliorated gut microbiota dysbiosis. It enriched beneficial bacteria, particularly SCFA producers (Lachnoclostridium, Blautia, Butyricicoccus) and others (Bifidobacterium, Akkermansia), while inhibiting harmful genera (Romboutsia, Allobaculum). Consequently, UPF altered bile-acid composition by lowering hydrophobic species (e.g., cholic acid and deoxycholic acid) while elevating hydrophilic species (e.g., ursodeoxycholic acid and tauroursodeoxycholic acid). It also enhanced the excretion of secondary bile acids (lithocholic acid). These coordinated changes in the gut ecosystem are conducive to improved glycolipid metabolism. Spearman correlation analysis further reinforced the close relationships between the altered microbiota and metabolites. Our results elucidate that UPF exerts its anti-diabetic effects by remodeling the gut microbiota and modulating its associated metabolites, highlighting a novel dietary intervention strategy for diabetes management. Full article

Background/Objectives: Childhood obesity and nutritional inequalities remain major public health challenges, particularly in socioeconomically disadvantaged settings. In Spain, these disparities are reflected in unequal access to healthy food and differing health outcomes among the young population. This study aimed to explore how social vulnerability influences dietary patterns, body composition, and food insecurity among children and adolescents, with a particular focus on sex differences. Methods: A descriptive cross-sectional study was conducted with 280 participants aged 6 to 15 years old, recruited from urban areas across Spain. Two groups were evaluated, a socioeconomically vulnerable group (VG) (n = 175) and a non-vulnerable group (NVG) (n = 105), classified according to socioeconomic and social established criteria. Validated tools were used to assess diet quality, adherence to the Mediterranean Diet (MD), consumption of ultra-processed foods (UPF), and household food insecurity. Anthropometric measurements were also collected, and body mass index (BMI) was calculated using both national and international reference standards. Results: Vulnerable children and adolescents showed higher prevalence of food insecurity, less favorable body composition indicators, and lower global dietary quality, characterized by lower adherence to the MD and higher consumption of UPF. Multivariate analysis confirmed that socioeconomic vulnerability was significantly associated with female sex, higher BMI, lower adherence to the MD, and greater consumption of UPF. Conclusions: Our findings highlight a concerning pattern of health and nutritional inequality among children and adolescents based on socioeconomic status. There is a clear and urgent need for effective public health strategies with an equity focus that promote healthy and affordable eating habits from early life, especially in the most disadvantaged environments and targeted by gender. Full article

Moringa oleifera is a plant species well known for its high nutritional and functional value, whose seeds are a source of oil rich in Unsaturated Fatty Acids (UFAs), especially oleic acid. The quality of this oil can be influenced by agroecological conditions and the production system. Currently, there is little information about the nutritional profile of this species of seeds harvested in Paraguay, and therefore, its use among the regional population is limited. The objective of this present study was to compare the fatty acid profile and nutritional indices of Moringa oleifera seed oil from an organic crop and backyard agriculture. Analysis was performed using gas chromatography, and indicators such as the UFA/SFA (Saturated Fatty Acid) ratio, oxidisability index (OI), oxidative stability (OS), atherogenic index (AI), thrombogenic index (TI), and unsaturation index (DBI) were calculated. Differences between groups were analysed using Student’s t-test (p < 0.05). The results revealed statistically significant differences between the evaluated samples. The oil from backyard agriculture seeds presented a lower proportion of SFA (20.62% vs. 22.64%), with marked differences in palmitic (C16:0), stearic (C18:0), and arachidic (C20:0) acid contents. In contrast, it showed a higher content of UFA (77.21%), including a significantly higher content of oleic acid (74.77%) and eicosanoic (C20:1) and linoleic acids (C18:2). Higher values of the UFA/SFA ratio (3.74), OS (119.25) and DBI (78.17) were also observed in these samples. Furthermore, the AI was lower in the oil from backyard agriculture seeds (0.13), reinforcing its heart-healthy profile. In conclusion, the seeds used in backyard agriculture produced an oil with a healthier and more stable lipid composition. These characteristics mean that Moringa oleifera seed oil from backyard agriculture can contribute to food and nutritional security in family farming, with a focus on preventing cardiovascular disease. Full article

Global population growth, climate change, and the environmental impact of livestock production have accelerated the search for sustainable and efficient protein sources. Fruiting bodies (mushrooms) and mycelial biomass have emerged as promising alternatives due to their high nutritional quality, low ecological footprint, and compatibility with circular bioeconomy principles. This review highlights the nutritional, biotechnological, and environmental aspects of fungal proteins obtained from both fruiting bodies and mycelial biomass of Basidiomycetes. Emphasis is placed on amino acid composition, protein digestibility, and advances in cultivation and fermentation systems for large-scale production. Submerged and solid-state fermentation processes are analyzed in terms of scalability, resource efficiency, and integration with agro-industrial residues for sustainable bioprocessing. Comparative analyses reveal that mycelial biomass production achieves high protein yields with significantly reduced land, water, and energy requirements compared to conventional protein sources. Emerging fungal species such as Schizophyllum commune and Auricularia polytricha demonstrate strong potential for producing protein-rich mycelia applicable to functional and plant-based foods. Finally, the review discusses current technological innovations, regulatory frameworks, and market perspectives that position fungal biomass as a strategic component in the ongoing global protein transition. Full article

The Plinia genus comprises an underestimated group of fruit trees native to the neotropics of South and Central America. One such species is Plinia peruviana (Poir.) Govaerts, commonly known as ‘Yvapurú’, which belongs to the Myrtaceae family. Its fruits have high nutraceutical potential and are used in the food and medicinal industries. However, scientific information on its composition and bioactive properties remains limited at the regional level. This study aimed to determine the nutritional composition and antioxidant potential of wild P. peruviana fruits collected in a native forest in Emboscada, Paraguay. Official AOAC methods were employed to analyse the centesimal composition, and the vitamin C content, Total Phenolics Compounds (TPC), and total monomeric anthocyanin (TMA) content were determined in freeze-dried pulp and peel. The main components of whole fruits were total carbohydrates and dietary fibre (12.2 ± 0.7 g/100 g and 9.9 ± 0.8 g/100 g, respectively). The main minerals present were potassium (252 ± 9 mg/100 g), sodium (49 ± 3 mg/100 g), magnesium (46 ± 5 mg/100 g), calcium (21.5 ± 1 mg/100 g) and phosphorus (4.1 ± 0.9 mg/100 g). In terms of antioxidant potential, the peel exhibited higher concentrations of total phenolic compounds (730 ± 5 mg EAG/100 g) and anthocyanins (191 ± 15 mg C3G/100 g) than the pulp (611 ± 13 mg EAG/100 g). These results confirm that P. peruviana fruits have a valuable nutritional profile, providing significant amounts of dietary fibre and essential minerals, as well as high levels of bioactive compounds associated with antioxidant capacity. Using them as a functional food could help prevent chronic diseases and strengthen food security. The study also expands knowledge of Paraguay’s fruit biodiversity and supports the sustainable utilisation of underutilised native species. Full article

The swine industry represents a significant contributor to the global meat supply but also exerts considerable pressure on natural resources through feed production, greenhouse gas (GHG) emissions, and nutrient losses. The integration of food industry by-products into pig diets offers a promising pathway to mitigate these environmental impacts while maintaining productivity and animal welfare. Such by-products can serve as nutritionally valuable feed ingredients, reducing waste streams and supporting the principles of a circular economy. This review synthesizes current knowledge on the nutritional properties, environmental implications, and economic advantages of incorporating food industry by-products into pig feeding systems. It further outlines the challenges related to feed safety, variability in composition, and regulatory aspects. Overall, the sustainable valorization of food processing residues as animal feed represents a challenge option to reduce the environmental footprint of pig production without compromising growth performance or health outcomes. Full article

The aim of this study was to evaluate the nutritional composition of beef from five autochthonous calving breeds from Southwest Spain (Retinta, Pajuna, Marismeña, Berrenda en Colorado, and Lidia) reared under their traditional production systems. Longissimus dorsi samples were analyzed for pH, fat, moisture, ash protein content, mineral composition, fatty acid profile, and volatile compounds. Carcass weights of calves ranged from 108 to 328 kg according to the Spanish market, with significant breed differences in fat (range 2.98–8.41%), moisture (69.47–72.62%), and protein (20.98–23.82%), but not in ash (1.03–1.17%). Sodium levels were below 120 mg/100 g, allowing all breeds to be classified as low-sodium, while phosphorus values supported a high-phosphorus label. The Pajuna, Berrenda en Colorado, and Lidia breeds showed higher levels of beneficial fatty acids such as EPA, DPA, DHA, and CLA, with n-6/n-3 ratios ≤ 4, while Retinta and Marismeña presented higher ratios (6.09 and 5.23, respectively). The breeds from Southwest Spain stand out for their content in ketone, ester, and aromatic hydrocarbon volatile compounds linked to the intake of grass, forage, and food concentrate. These results highlight the favorable nutrient profiles and distinctive traits of Spanish autochthonous cattle breeds, emphasizing their value in sustainable production and conservation programs. Full article

The study intended to assess the impacts of partially replacing wheat flour with Acheta domesticus powder (AD) and Antheraea pernyi pupae powder (AP) at 5%, 10%, and 15% levels on the proximate composition, color properties, texture profile, antioxidant capacity, starch digestibility, and flavor characteristics of Chinese steamed bread (CSB). The addition of AP and AD notably increased the levels of protein, fat, and ash and also led to an elevated chewiness and hardness. Most importantly, compared to the control, AP- and AD-fortified CSB exhibited a significantly low estimated glycemic index (eGI) and high total phenolic and flavonoid contents, resulting in improved DPPH and ABTS radical scavenging activities. Furthermore, E-nose, E-tongue, and GC-MS analysis revealed that incorporation of AP and AD strengthened umami and saltiness and enriched the flavor profile of CSB. Our findings indicate that AD- and AP-fortified CSB is a promising functional food with a lower eGI, as well as improved nutritional value and antioxidant potential, offering a sustainable strategy for staple food innovation while also providing guidance for consumers to select wheat flour fortified with different types and levels of insect powder to prepare CSB based on their preferences. Full article

Background/Objectives: Taro (Colocasia esculenta L.) is a nutritionally rich and historically significant crop widely consumed in tropical and subtropical regions. Poi, a traditional Hawaiian food made from mashed cooked taro corms, is lauded for its digestibility, prebiotic properties, and potential health benefits. The goal of our study was to evaluate the effects of natural fermentation on the nutritional and metabolic profiles of five commercial poi brands from Hawai‘i. Methods: All poi were fermented at 25 °C for 24 h and 48 h. Resistant starch (RS) and non-resistant starch (NRS) were analyzed using Megazyme assay kits, minerals were analyzed by the EPA 3050B method, fermenting bacteria were analyzed by 16S sequencing, and global metabolites were analyzed using a gas chromatography time-of-flight mass spectrometer. Results: RS and NRS significantly increased in fermented poi, while mineral composition remained unaffected. Untargeted global metabolomic analysis revealed fermentation-induced shifts in metabolite profiles, with increased amino acid concentrations but no changes in essential fatty acids, vitamin E, or flavanols. Fermentation increased the dominance of health-promoting lactic acid bacteria (LAB) such as Leuconostoc, Lactococcus, Weissella, and Lactobacillus, known for their health-promoting properties. No significant correlations were identified among the fermenting bacteria and metabolites. This is probably one of the first comprehensive evaluations to identify the impact of fermentation on the starch, mineral, fermenting microbes, and metabolite content of commercial poi and show the presence of 18 amino acids, including nine essential amino acids. Conclusions: Our findings highlight the nutritional and microbiological significance of fermented poi and its potential as a functional food. Further studies are warranted to explore the health benefits and probiotic effects of poi. Full article

Personalized nutrition aims to optimize health by addressing interindividual differences in metabolism, microbiota composition, and dietary responses. Modulating the gut microbiota through probiotics, prebiotics, and synbiotics is promising, yet conventional systems such as capsules or fermented foods offer limited control over dosage, release kinetics, and microbial viability. These formats often cause 2–4 log reductions in viable counts during processing and gastrointestinal transit, underscoring the need for advanced delivery technologies. Three-dimensional (3D) food printing enables digital design of edible matrices with programmable geometry and composition to enhance microbial protection and controlled release. Coaxial and gel-in-gel architectures have retained over 90–96% of probiotic cells after printing and 80–85% after simulated digestion. Synbiotic formulations combining probiotics with fructooligosaccharides or whey protein achieve 98–99% survival and stability for 35 days. This review summarizes advances in formulation, encapsulation, and printing strategies, highlighting how 3D food printing uniquely overcomes challenges of viability, release control, and personalized dosage in microbiota-based nutrition. Full article

Ingredient substitution has become a multidimensional challenge in modern food systems, where sensory authenticity, functional performance, nutritional equivalence, and cultural or regulatory compliance must be satisfied simultaneously. This review examines how artificial intelligence (AI) can contribute to this problem by synthesizing current advances across four scientific domains relevant to substitution: flavor perception, matrix functionality, nutrient bioavailability, and socio-regulatory constraints. The review follows a narrative, domain-focused approach rather than a systematic or quantitative protocol, with literature selected from Scopus, Web of Science, and Google Scholar to capture both foundational food science studies and emerging AI applications. A modular framework for AI-enabled ingredient substitution is proposed and structured around four domains: (1) flavor and aroma modeling, (2) functional property prediction, (3) nutritional profiling, and (4) constraint-based filtering. The framework brings together a range of AI techniques—including machine learning, graph neural networks, natural language processing, and multi-objective optimization—and connects them to domain-specific datasets such as volatile compound libraries, rheological measurements, dietary reference databases, and regulatory ontologies. The review identifies three major gaps limiting real-world deployment: the lack of multimodal datasets linking composition, perception, and processing; limited explainability of current AI models; and weak integration between computational outputs and regulatory or industrial workflows. Addressing these barriers will be essential for developing transparent, scalable, and context-aware substitution systems that align with future directions in sustainable and personalized food innovation. Full article

The Elche palm grove (Spain) produces large surpluses of fresh date fruits due to low industrial processing and strict market standards. This exploratory study assessed the potential of these fruits as sustainable ingredients through the production of freeze-dried date flour and its green hydroethanolic extracts. Computer vision analysis of nine local cultivars (D1–D9) revealed broad chromatic and phenotypic diversity. Mineral and heavy metal analyses in the flour indicated high nutritional value and overall safety: D8 was richest in Mg (1.23 mg/g), P (0.78 mg/g), Fe (15.32 mg/kg), Zn (9.20 mg/kg), Cu (5.22 mg/kg), and Se (68 µg/kg), while D4 showed the highest K (22.1 mg/g) and D1 the highest Ca (1.94 mg/g). Lead and cadmium were highest in D8 and arsenic in D1, although all values remained within the regulatory limits. Hydroethanolic extracts exhibited remarkable compositional variability: D4 and D5 had the greatest carbohydrates (737.70 ± 55.79 mg/g DM), D8 and D9 the highest proteins (up to 40.31 ± 1.33 mg/g DM), and D2 and D8 the highest carotenoids (up to 36.44 ± 1.55 μg/g DM). D8 also showed the highest phenolics (13.98 ± 2.93 mg GAE/g DM) and antioxidant capacity. Cytotoxicity assays in Caco-2 cells showed no significant effects up to 1000 µg/mL. These preliminary findings suggest that green-extracted date fractions may combine nutritional richness, antioxidant potential, and biological safety, providing a basis for future studies on their application as natural and sustainable food ingredients. Full article

Background/Objectives: This study evaluated the association between nutrient intake adequacy during early pregnancy and gestational diabetes mellitus (GDM) risk through a prospective cohort study of Korean pregnant women. Methods: A total of 2227 singleton pregnant women were included in this study. Dietary assessment was conducted once during early pregnancy enrollment using the 24 h dietary recall method. The collected dietary data were analyzed using the CAN-Pro Korean food composition database to calculate nutrient-specific intake levels. Nutrient Adequacy Ratio (NAR) for each nutrient and Mean Adequacy Ratio (MAR), which integrates individual NARs, were calculated based on intake levels. GDM diagnosis was determined using oral glucose tolerance test (OGTT) results conducted between 24 and 28 weeks of gestation. Relative risk (RR) for each individual nutrient was calculated, and logistic regression analysis was performed to estimate odds ratios (OR) for GDM risk according to MAR quartiles. Results: Among 2227 participants, 157 women developed GDM. Compared to the highest MAR quartile, women in the lowest quartile showed significantly increased GDM risk (OR = 1.82, 95% CI: 1.10–2.99), with the second lowest quartile demonstrating similarly elevated risk (OR = 1.75, 95% CI: 1.06–2.88). Among individual nutrients, inadequate vitamin D intake was associated with the highest GDM risk (RR = 3.84), followed by insufficient intakes of vitamin K (RR = 1.89), vitamin B₆ (RR = 1.62), niacin (RR = 1.54), and calcium (RR = 1.39). Body mass index-stratified analysis revealed that the association between low nutritional adequacy and GDM risk was particularly pronounced in women with BMI ≥ 25.0 kg/m², showing up to a four-fold increased risk in the lowest adequacy groups. Conclusions: These findings suggest that low overall dietary adequacy and nutritional imbalance during early pregnancy are associated with increased GDM risk. The results underscore the importance of ensuring adequate and balanced nutrition during early pregnancy for GDM prevention. Full article

Irritable bowel syndrome (IBS) is a prevalent disorder of gut–brain interaction (DGBI) with an adverse impact on quality of life. The global consumption of ultra-processed foods (UPF) is rapidly increasing, and UPF intake has recently been linked to a wide range of metabolic and chronic diseases. The potential role of UPF consumption in the onset and symptom generation of IBS is emerging but remains unclear. This narrative review synthesizes epidemiological evidence on the association between UPF consumption and IBS, integrates mechanistic insights from experimental and clinical studies and suggests clinical implications based on the current state of knowledge. Observational studies suggest that higher UPF intake may be associated with increased risk of IBS, although the evidence base is limited and subject to methodological challenges. Mechanistic studies indicate that additives including emulsifiers and non-nutritive sweeteners can alter pathways relevant to IBS symptom generation, such as gut microbiota composition, impair intestinal barrier function and trigger low-grade inflammation. Current evidence supports a possible link between UPF consumption and IBS. Increasing overall dietary quality and reducing UPF intake are promising complementary strategies to established dietary interventions. Future intervention trials may provide insights into relevant biological mechanisms, particularly if such changes co-occur with symptom improvement. Full article