Search Results (695)

As veganism becomes more popular, the number of vegan pregnant women and children is steadily increasing. During vegan pregnancy and early childhood, there is a high risk for nutrient deficiencies that may impair child development. External factors, such as healthcare advice, social networks, and social environments, that affect the diet of vegan pregnant women, parents, and their children, as well as their approach towards dietary supplementation, have not yet been investigated. Various sources of information, combined with a lack of expertise, sparse food and nutritional health literacy, and qualitatively heterogeneous information provision by medical experts, unsettle vegan pregnant women and parents and affect their dietary choices and potentially the health of their children. The VedieS study aims to investigate potential connections between external influences and associated impacts on a vegan diet and the intake of dietary supplements (DS) of pregnant women and children. Two surveys are being conducted within the study: one targeting 1000 vegan pregnant women and parents, and another targeting 60 experts in each of five healthcare groups: gynecologists, pediatricians, general practitioners, pharmacists, and dietitians. This study is the first to examine how socio-economic, social, and further informational factors influence dietary practices during vegan pregnancy and childhood. It highlights the need for reliable, expert-led guidance, as current information sources are often inconsistent and may put these vulnerable groups at risk. Full article

The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing them against conventional cheddar and processed dairy cheeses. A total of 16 cheese products were selected from Irish retail outlets, comprising five block-style plant-based analogues, seven slice-style analogues, two cheddar samples, and two processed cheese samples. Results showed that plant-based cheese analogues had significantly lower protein content (0.1–1.7 g/100 g) than cheddar (25 g/100 g) and processed cheese (12.9–18.2 g/100 g) and lacked a continuous protein matrix, being instead stabilized largely by solid fats, starch, and hydrocolloids. While cheddar showed the highest hardness, some plant-based cheeses achieved comparable hardness using texturizing agents but still demonstrated lower tan δ_max values, indicating inferior melting behaviour. Thermograms of differential scanning calorimetry presented a consistent single peak at ~20 °C across most vegan-based variants, unlike the dual-phase melting transitions observed in dairy cheeses. Sensory analysis further highlighted strong negative associations between PBCAs and consumer-relevant attributes such as flavour, texture, and overall acceptability. By integrating structural, functional, and sensory findings, this study identifies key formulation and performance deficits across cheese formats and provides direction for targeted improvements in next-generation PBCA product development. Full article

To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor and texture development. This was achieved by using a poorly water-soluble calcium source (calcium carbonate) to introduce calcium ions into a low-ester pectin—gluten matrix susceptible to crosslinking via divalent ions. The gelling reaction of pectin–gluten dispersions with Ca²⁺ ions was time-delayed due to the gradual production of lactic acid during fermentation. Firm, sliceable matrices were formed, in which particulate substances such as texturized proteins and solid vegetable fat could be integrated, hence forming an unheated raw-fermented plant-based salami-type sausage model matrix which remained safe for consumption over 21 days of ripening. Gluten as well as pectin had a significant influence on the functional properties of the matrices, especially water holding capacity (increasing with higher pectin or gluten content), hardness (increasing with higher pectin or gluten content), tensile strength (increasing with higher pectin or gluten content) and cohesiveness (decreasing with higher pectin or gluten content). A combination of three simultaneously occurring effects was observed, modulating the properties of the matrices, namely, (a) an increase in gel strength due to increased pectin concentration forming more brittle gels, (b) an increase in gel strength with increasing gluten content forming more elastic gels and (c) interactions of low-ester pectin with the gluten network, with pectin addition causing increased aggregation of gluten, leading to strengthened networks. Full article

The cosmetic industry faces a critical need to balance commercial innovation with scientific validation, especially regarding the safety and efficacy of raw materials. Plant-derived materials (PDMs) offer a promising alternative to animal-derived ingredients in cosmetics, particularly due to their safety and compliance with vegan and ethical standards. Unlike compounds such as polydeoxyribonucleotide (PDRN), which is derived from the testis or seminal fluid of Salmonidae species and raises concerns regarding its origin, sustainability, and consumer acceptability, PDMs provide a cleaner, ethically preferable profile. In this study, we evaluated 50 PDM candidates using in vitro cell viability, wound healing, and immunocytochemistry assays, along with primary skin irritation tests in human participants. None of the samples showed harmful effects. Notably, sample Nos. 38 and 42 demonstrated significant wound-healing capacity and upregulated filaggrin expression without causing notable irritation in clinical testing. These findings support the biological activity and safety of specific PDMs as functional cosmetic ingredients. This study presents scientifically validated evidence for plant-based alternatives to animal-derived materials and offers a new milestone in the shift toward sustainable and ethical cosmetic development. By bridging the gap between consumer demand and scientific rigor, this study provides a robust platform for future innovations in vegan cosmetics. Full article

Background/Objectives: A dietary pattern that simply reduces animal-based foods may be more acceptable to consumers than strict vegetarian or vegan diets. The objective of this investigation was to identify the most consistently used definitions of “flexitarian” dietary patterns, or dietary patterns with a reduced amount of animal foods. Then, sets of food-based dietary guidance (FBDG) from different countries and regions were evaluated to determine whether their guidance could accommodate flexitarian diets. Methods: Literature searches yielded 86 total results on flexitarian eating after screening by title/abstract, full text availability, and English language. Definitions of “flexitarian” were extracted from each article then reviewed and summarized. FBDGs available in English were downloaded from the Food and Agriculture Organization of the United Nations website. Guidance related to reduced animal product diets was extracted from FBDGs for eating patterns closest to 2000 kcal. Results: The summary definition of flexitarian included eating at least one animal product (dairy, eggs, meat, or fish) at least once per month but less than once per week. FBDGs from n = 42 countries or regions were downloaded and data extracted. Only FBDG from Sri Lanka explicitly describe a “semi-vegetarian” eating pattern, though n = 12 FBDGs describe a vegetarian pattern and n = 14 recommend reducing meat or animal food and/or choosing meat/dairy alternatives. Conclusions: Following a flexitarian dietary pattern in terms of reducing or limiting red meat is feasible and even implicitly recommended by the official dietary guidance of several countries. Most FBDGs examined did not include recommendations to decrease dairy or fish intake. 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

Background: This study aimed to evaluate the changes in fat utilization associated with transitioning from a traditional to a vegan Mediterranean diet in healthy, physically active men during a ramp exercise test. Methods: In a controlled crossover design, fourteen healthy, physically active men followed a traditional Mediterranean diet for three weeks (baseline). Then, participants transitioned to a four-week isocaloric vegan version of the Mediterranean diet, matched for macronutrient distribution but excluding all animal foods. Immediately after each dietary intervention, participants completed an incremental exercise test (from 30% to 70% of VO_2peak) on a cycle ergometer in a fasted state to determine peak fat oxidation (PFO) and its associated exercise intensity (Fatmax). Exercise heart rate and the rating of perceived exertion were also recorded at each exercise intensity. Results: The traditional and vegan Mediterranean diets provided comparable amounts of energy (2599.6 ± 180.8 and 2634.9 ± 148.3 kcal/day, p = 0.140) and total fat (97.0 ± 17.8 and 99.0 ± 13.2 g/day; p = 0.620). However, the vegan Mediterranean diet contained a lower proportion of saturated fat (25.2 ± 6.8 vs. 13.6 ± 4.4% of total fat, p < 0.010). Still, the dietary transition was not associated with modifications in PFO (0.323 ± 0.153 and 0.347 ± 0.147 g/min; p = 0.678) or Fatmax (40.51 ± 7.30 and 40.51 ± 10.71%VO_2peak; p = 1.000) during exercise. Moreover, the dietary transition did not significantly change the response curves across exercise intensities for fat oxidation (p = 0.553), heart rate (p = 0.280), or the rating of perceived exertion (p = 0.433). Conclusions: Switching from a traditional to a vegan Mediterranean diet did not affect fat oxidation, exercise intensity at peak fat oxidation, or perceptual responses during exercise in healthy, active men. These findings suggest that physically active individuals can adopt a vegan version of the Mediterranean diet without compromising fat utilization during submaximal aerobic exercise. Clinical Trial Registry: NCT06008886. Date of registration: 28 July 2023. Full article

Background: The illegal trade in wildlife remains a critical threat to biodiversity, prompting the development of international regulatory frameworks such as the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES). One of the key challenges in enforcement is the detection of CITES-listed species in highly processed consumer goods. Methods: This study investigates the use of molecular techniques to detect animal DNA in two selected commercially available medicinal products—a balm and a gel—marketed with ingredients suggestive of protected species such as the brown bear (Ursus arctos) and the medicinal leech (Hirudo medicinalis). Results: Although DNA from these target species was not detected, the analysis revealed the presence of genetic material from the American mink (Neovison vison) and domestic pig (Sus scrofa), indicating the undeclared use of animal-derived substances. While limited in scope, these findings suggest potential ethical and transparency concerns, particularly for consumers adhering to vegetarian, vegan, or religious dietary practices. Conclusions: The study illustrates the feasibility of applying DNA-based screening methods in complex, degraded matrices and their potential as supportive tools in consumer product assessment. However, broader studies are necessary before drawing general regulatory or conservation conclusions. Full article

Plant polyphenols have emerged as potent bioactive molecules that can modulate key cellular pathways associated with aging and chronic disorders. The Mediterranean diet and the traditional Japanese style of life are rich in polyphenol-containing foods and beverages, and epidemiological evidence links these dietary patterns to increased longevity and reduced morbidity. This narrative review examines the chemical description of plant polyphenols, their mechanisms of action, including anti-inflammatory, antioxidant, and hormetic effects, and how supplementation or a diet rich in these compounds may provide further life extension. We discuss the major classes of polyphenols present in the Mediterranean dietary pattern (e.g., resveratrol and hydroxytyrosol) and in the Japanese diet (e.g., epigallocatechin gallate and soy isoflavones), comparing their biological behaviors and cooperative effects on metabolic, cardiovascular, and neurodegenerative conditions. We also examine a few preclinical and clinical studies that explain the beneficial impact of these chemicals on aging-associated biomarkers. Furthermore, both dietary habits are characterized by low consumption of processed foods and sugary carbonated drinks and reduced utilization of deep-frying with linoleic acid-rich oils, a practice that reduces the formation of harmful lipid peroxidation products, notably 4-hydroxynonenal, known to be implicated in accelerating the aging process. The Mediterranean dietary pattern is also characterized by a low/moderate daily consumption of wine, mainly red wine. This work debates emerging evidence addressing issues of bioavailability, dosage optimization, and formulation technologies for polyphenol supplementation, also comparing differences and similarities with the vegan and vegetarian diets. We also explore how these chemicals could modulate epigenetic modifications that affect gene expression patterns pertinent to health and aging. In conclusion, we aim to show a consolidated framework for the comprehension of how plant polyphenols could be utilized in nutritional strategies for potentiating life expectancy while stimulating further research on nutraceutical development. 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

This study aimed to develop a shelf-stable, plant-based whole hard-boiled egg analogue, available in both regular and low-allergenic versions. Six plant proteins—soy, mung bean, pea, rice, potato, and wheat—were formulated into egg white and yolk components, with mung bean and wheat proteins showing the most promising sensory and visual qualities. Two preservation methods, thermal pasteurization (75–85 °C, 15–20 min) and gamma irradiation (2–5 kGy), were applied to extend shelf life while maintaining product quality. Thermal treatment at 75 °C for 15 min and gamma irradiation at 3.5 kGy were identified as optimal conditions, balancing sensory acceptability and microbial safety. Sensory evaluation by 100 untrained panelists revealed favorable scores for appearance, texture, and overall liking, without significant differences among selected formulations (p > 0.05). Accelerated shelf life testing and Q10 modeling predicted a shelf life of 188 days for thermally pasteurized eggs and 253 days (8.42 months) for gamma-irradiated eggs at 30 °C. These results demonstrate the feasibility of developing a consumer-acceptable, plant-based hard-boiled egg analogue with extended ambient shelf life. Full article

Organic farming relies on sustainable, eco-friendly practices that promote soil health, biodiversity, and climate resilience. Bioresources—derived from plants, animals, and microorganisms—are pivotal in replacing synthetic inputs with natural alternatives. This review presents an integrated analysis of bioresources, highlighting their classification, functionality, and role in organic systems through biofertilizers, biopesticides, organic amendments, and bioenergy. Despite their potential, challenges such as knowledge gaps, limited scalability, and technical constraints hinder their widespread adoption. The review emphasizes the ecological, economic, and social benefits of bioresource integration while identifying critical barriers and proposing strategic directions for research, policy, and practice. By addressing these gaps, bioresources can enhance nutrient cycling, pest management, and soil regeneration, offering a viable path toward sustainable agriculture. This synthesis supports the development of context-specific, circular, and resilient organic farming systems that align with global sustainability goals. Full article

The rising demand for vegan products calls for new plant-based antimicrobial preservation methods. This study evaluates an antifungal ingredient obtained by fermenting oat drink with lactic acid bacteria to extend vegan mortadella’s shelf life. In vitro tests showed antimicrobial effects against Aspergillus flavus, Penicillium commune, and Listeria monocytogenes (inhibition zones: 2–5 mm). The enrichment of the oat drink culture medium with additional nutrients enhanced fermentation performance and increased antifungal activity. The fermented culture medium with the highest antimicrobial activity was used to develop a bioactive ingredient for the preservation of vegan mortadella conservation. Adding 3% of this ingredient to vegan mortadella improved microbial stability, reducing mesophilic bacteria by 2.5 Log₁₀ CFU/g and increasing lactic acid bacteria. Lower pH and water activity changes were observed but remained within quality standards. Contamination assays showed a consistent reduction of A. flavus over 7 days, while P. commune and L. monocytogenes dropped below detection within 2 days. In contrast, control samples maintained contamination levels near 3.0 Log₁₀ CFU/g. These findings support the potential of fermented oat-based ingredients as effective, natural preservatives for vegan foods. Full article

This study is an effort to optimize the thermal properties of refined, bleached, and deodorized (RBD) oil by incorporating bionanoparticles. This study investigates the impact on thermal conductivity and thermal diffusivity by incorporating chitosan nanoparticles (CS-NPs) at different temperatures with varying weight fractions of NPs. To the best of our knowledge, these synthesized CS-NPs from oyster mushrooms (Pleurotus ostreatus) and commercial marine-sourced CS-NPs are used for the first time to prepare nanofluids. These nanofluids offer high potential for industrial applications due to their biodegradability, biocompatibility, and nontoxicity. Fungal-sourced chitosan is a vegan-friendly alternative and does not contain allergic compounds, such as marine-sourced chitosan. The CS-NPs were synthesized using a chemical and mechanical treatment process at three different amplitudes, and CS-NPs at amplitude 80 were selected to prepare the nanofluid. Chitin, chitosan, and CS-NPs were characterized by the FTIR-ATR method, while the size and morphology of the CNs were analyzed by SEM. Thermal conductivity and thermal diffusivity of nanofluids and base fluid were measured using a multifunctional thermal conductivity meter (Flucon LAMBDA thermal conductivity meter) by ASTM D7896-19 within the temperature range 40–160 °C with step size 20. The thermal conductivity values were compared between commercial CS-NPs and synthesized CS-NPs treated with RBD palm olein with different weight percentages (0.01, 0.05, and 0.1 wt.%). It was confirmed that the thermal properties were enhanced in both kinds of nanoparticles added to RBD palm olein, and higher enhancement was observed in fungal-sourced CS-NPs treated with RBD palm olein. Maximum enhancement of thermal conductivity of commercial and synthesized CS-NPs treated with RBD palm olein were 4.28% and 7.33%, respectively, at 0.05 wt.%. Enhanced thermal conductivity of RBD palm olein by the addition of CS-NPs facilitates more effective heat transfer, resulting in quicker and more consistent cooking and other potential heat transfer applications. Full article

Starch, as a natural, low-cost, and vegan-friendly raw material, aligns well with the growing demand for sustainable, zero-waste, and waterless cosmetic products. Its biodegradability and natural origin allow for minimal environmental impact during production and disposal. Anhydrous lotion body bars, solid and water-free alternatives to traditional moisturizers, offer high concentrations of active ingredients that are more effective and have a longer shelf life. Their solid form enables packaging in paper-based containers, reducing plastic waste. To address formulation challenges such as excessive greasiness, poor absorption, or lack of structural stability, which are often associated with the high oil content of anhydrous body lotion bars, starch may serve as a promising natural additive. The aim of this study was to optimize the formulation of an innovative starch-based anhydrous lotion bar. For this purpose, physicochemical analyses of starches from various botanical sources (corn, rice, tapioca, waxy corn and potato) were performed, along with evaluations of the functional (including commercially acceptable form, hardness sufficient for application, product stability, reduced greasiness and stickiness) and mechanical properties of the resulting bars. Additionally, the rheological behavior was described using the De Kee model. The results indicate that a 2.5% starch addition, regardless of its botanical origin, provides the best balance between viscosity and ease of application. Moreover, starches with a low moisture content and high oil absorption capacity effectively reduce the greasy skin sensation. These findings demonstrate the potential of starch as a natural multifunctional additive in the development of stable, user-friendly anhydrous lotion body bars. Full article