Food and Humanity最新文献

Effect of dietary proteins on mayonnaise techno-functionality and rheology: A review 膳食蛋白质对蛋黄酱工艺、功能和流变学的影响

Food and Humanity Pub Date : 2025-06-04 DOI: 10.1016/j.foohum.2025.100665

Wahab Ali Khan , Muhammad Waseem , Iqra Yasmin , Syed Abdul Wadood , Aiza Qamar , Muhammad Rizwan Javed , Muhammad Saleem , Crossby Osei Tutu

{"title":"Effect of dietary proteins on mayonnaise techno-functionality and rheology: A review","authors":"Wahab Ali Khan , Muhammad Waseem , Iqra Yasmin , Syed Abdul Wadood , Aiza Qamar , Muhammad Rizwan Javed , Muhammad Saleem , Crossby Osei Tutu","doi":"10.1016/j.foohum.2025.100665","DOIUrl":"10.1016/j.foohum.2025.100665","url":null,"abstract":"<div><div>Mayonnaise is a thermodynamically unstable emulsion for longer periods of time at the interfacial regions and is associated with health-related concerns owing to its high fat and cholesterol contents. Recently there has been a shift of selection of ingredients from synthetic components such as monoglycerides towards organic such as proteins with hydrophobic and hydrophilic amino acids that reduce interfacial tension in mayonnaise. The present review shows the strategies to replace egg yolk-based fats with different source proteins for enhancing the techno-functionality of mayonnaise with higher consumer acceptability. Therefore, present review spotlights the implications of different proteins from plants (<em>Opuntia robusta</em>, faba, chickpea, lentil, rice, wheat gluten, zein, and soya); animals (chicken, egg white, casein, whey); from marine such as fish gelatin, tuna hydrolysate, and microbial origins (<em>Chlorella protothecoides</em> & Arrowtooth flounder) on improving the techno-functionality of mayonnaise. This review also depicts information regarding the impact of multiple origin proteins on the chemical composition, rheological features, texture profile, microstructure, stability, colour attributes, and sensory characteristics of protein-based functional mayonnaise. Further, the review highlights the need for further studies to investigate the role of amino acids from these different origin proteins in other emulsion products like margarine.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100665"},"PeriodicalIF":0.0,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chitosan gel in extending the shelf-life of Nga-pi: A fermented fish product of Bangladesh 壳聚糖凝胶在延长孟加拉发酵鱼产品Nga-pi货架期中的作用

Food and Humanity Pub Date : 2025-06-03 DOI: 10.1016/j.foohum.2025.100663

Degonto Islam , Thun Thun Aye , Md. Tariqul Islam , Debasish Saha , Priyanka Rani Majumdar , Shuva Bhowmik , Abdullah-Al Mamun

{"title":"Chitosan gel in extending the shelf-life of Nga-pi: A fermented fish product of Bangladesh","authors":"Degonto Islam , Thun Thun Aye , Md. Tariqul Islam , Debasish Saha , Priyanka Rani Majumdar , Shuva Bhowmik , Abdullah-Al Mamun","doi":"10.1016/j.foohum.2025.100663","DOIUrl":"10.1016/j.foohum.2025.100663","url":null,"abstract":"<div><div><em>Nga-pi,</em> a fermented fish product of cultural and nutritional importance in Bangladesh, frequently experiences quality degradation due to a lack of sufficient storage facilities, leading to oxidation and lower shelf life. Chitosan is recognized for its antioxidant properties and efficacy as a natural food preservative, and it was employed to extend the shelf life of <em>Nga-pi</em>. Various concentrations of chitosan gel (0 % (CG-0), 0.125 % (CG-1), 0.25 % (CG-2), 0.50 % (CG-3), and 1 % (CG-4)) (w/v) were applied in <em>Nga-pi</em> and evaluated physicochemical (pH, moisture loss), microbiological, oxidative, and sensory properties for 180 days. Incorporating chitosan gel resulted in a considerable (p < 0.05) decrease in pH and facilitated the compacting of the moisture, thereby reducing moisture loss. Furthermore, oxidative stability, assessed by thiobarbituric acid reactive substances (TBARS), improved markedly, with a reduction in oxidation compared to control. CG-4 also had the lowest mean TBARS value at 2.37 ± 0.07 mg MDA/kg, resulting in 54 % lower oxidation than the control. Microbiological quality was also enhanced, as total plate count (TPC) remained lower in chitosan-treated groups. Additionally, sensory analysis showed no adverse effect by adding chitosan gel into <em>Nga-pi</em>. Hence, <em>Nga-pi</em> treated with chitosan gel enhanced the shelf-life and, specifically with 1 % chitosan gel addition, holds the best quality for up to 180 days, highlighting its potentiality in <em>Nga-pi</em> preservation.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100663"},"PeriodicalIF":0.0,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Highly sensitive and selective fluorescent detection of metronidazole by Zn (II)-based metal-organic framework 基于Zn （II）金属-有机骨架的甲硝唑高灵敏度和选择性荧光检测

Food and Humanity Pub Date : 2025-06-03 DOI: 10.1016/j.foohum.2025.100660

Ali Mokari , Somayeh hamd Ghadareh , Abdollah Salimi

{"title":"Highly sensitive and selective fluorescent detection of metronidazole by Zn (II)-based metal-organic framework","authors":"Ali Mokari , Somayeh hamd Ghadareh , Abdollah Salimi","doi":"10.1016/j.foohum.2025.100660","DOIUrl":"10.1016/j.foohum.2025.100660","url":null,"abstract":"<div><div>Her<strong>e</strong>, we report a novel zinc-based metal-organic framework (Zn-MOF), synthesized via a solvothermal approach, as a highly selective and cost-effective fluorescent probe for detecting metronidazole, a widely used antibiotic linked to environmental and health risks. The MOF’s structural and optical properties, studied through spectroscopic and microscopic analyses, reveal tunable luminescence behavior that is selectively quenched in the presence of metronidazole. This fluorescence quenching mechanism enables precise detection of metronidazole across a broad linear range (10–346 µM) with a low detection limit of 0.25 µM. Also, the sensor demonstrates exceptional specificity for metronidazole even in complex biological matrices such as human serum, showing negligible interference from structurally analogous antibiotics and common ions. Its rapid response time, stability under diverse environmental conditions, and scalable fabrication process underscore its practicality for real-world applications. By addressing key limitations of existing techniques, including high cost, complexity, and cross-reactivity, this work establishes an applicable platform for monitoring antibiotic residues in clinical and environmental settings, advancing both material science and public health initiatives.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100660"},"PeriodicalIF":0.0,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of jackfruit peel as nanocellulose hydrogels: Synthesis and characterization 菠萝蜜皮纳米纤维素水凝胶的合成与表征

Food and Humanity Pub Date : 2025-06-03 DOI: 10.1016/j.foohum.2025.100662

Rangina Brahma , Subhajit Ray

{"title":"Valorization of jackfruit peel as nanocellulose hydrogels: Synthesis and characterization","authors":"Rangina Brahma , Subhajit Ray","doi":"10.1016/j.foohum.2025.100662","DOIUrl":"10.1016/j.foohum.2025.100662","url":null,"abstract":"<div><div>Nanocellulose has been regarded as one of the most promising sustainable nanomaterials due to its competitive advantages and superior performances, which include hydrophilicity, renewability, biodegradability, biocompatibility, tunable surface features, excellent mechanical strength, and high specific surface area. In this study, nanocellulose was synthesised by ultrasonication of jackfruit peel cellulose and used to create a strong self-standing hydrogel matrix. The process of ultrasonication was optimized using response surface methodology. Additionally, using the deep-freezing approach, hydrogels consisting of polyvinyl alcohol (PVA) and nanocellulose fibers (derived from jackfruit peel) were created by utilizing the nanocellulose derived after optimization. To create strong hydrogen links, biobased gelatin was used as a cross-linking agent. In order to investigate the textural features of the composites, texture profile analysis and stability were studied at 35 ºC for 2 weeks. The gel properties, such as hardness, adhesiveness, and cohesiveness, displayed good results, showing that jackfruit peel nanocellulose can be used for the preparation of hydrogels with good texture. Viscosity studies showed an average range of 15–40 cP.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100662"},"PeriodicalIF":0.0,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhanced sentiment analysis of Iranian restaurant reviews utilizing sentiment intensity analyzer & fuzzy logic 利用情感强度分析仪和模糊逻辑增强了伊朗餐厅评论的情感分析

Food and Humanity Pub Date : 2025-06-03 DOI: 10.1016/j.foohum.2025.100658

Shayan Rokhva, Babak Teimourpour , Romina Babaei

{"title":"Enhanced sentiment analysis of Iranian restaurant reviews utilizing sentiment intensity analyzer & fuzzy logic","authors":"Shayan Rokhva, Babak Teimourpour , Romina Babaei","doi":"10.1016/j.foohum.2025.100658","DOIUrl":"10.1016/j.foohum.2025.100658","url":null,"abstract":"<div><div>This research presents an advanced sentiment analysis framework studied on Iranian restaurant reviews, combining fuzzy logic with conventional sentiment analysis techniques to assess both sentiment polarity and intensity. A dataset of 1266 reviews, alongside corresponding star ratings, was compiled and preprocessed for analysis. Initial sentiment analysis was conducted using the Sentiment Intensity Analyzer (VADER), a standard rule-based tool that assigns sentiment scores across positive, negative, and neutral categories. However, a noticeable bias toward neutrality often led to an inaccurate representation of sentiment intensity. To mitigate this issue, based on a fuzzy perspective, two refinement techniques were introduced, applying square-root and fourth-root transformations to amplify positive and negative sentiment scores while maintaining neutrality. This led to three distinct methodologies: Approach 1, utilizing unaltered VADER scores; Approach 2, modifying sentiment values using the square root; and Approach 3, applying the fourth root for further refinement. A Fuzzy Inference System incorporating comprehensive fuzzy rules was then developed to process these refined scores and generate a single, continuous sentiment value for each review based on each approach. Comparative analysis, including human supervision and alignment with customer star ratings, revealed that the refined approaches significantly improved sentiment analysis by reducing bias and better-capturing sentiment intensity. Despite these advancements, minor over-amplification and persistent neutrality in domain-specific cases were identified, leading us to propose several future studies to tackle these occasional barriers. The study's methodology and outcomes offer valuable insights for businesses seeking a more precise understanding of consumer sentiment, enhancing sentiment analysis across various industries.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100658"},"PeriodicalIF":0.0,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144212424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent applications of high-humidity hot air impingement blanching (HHAIB) on plant materials: A review 高湿热风冲击漂白技术在植物材料中的应用进展

Food and Humanity Pub Date : 2025-06-03 DOI: 10.1016/j.foohum.2025.100657

Evans Adingba Alenyorege

{"title":"Recent applications of high-humidity hot air impingement blanching (HHAIB) on plant materials: A review","authors":"Evans Adingba Alenyorege","doi":"10.1016/j.foohum.2025.100657","DOIUrl":"10.1016/j.foohum.2025.100657","url":null,"abstract":"<div><div>The growing demand for advanced thermal blanching technologies has accelerated the search for methods that preserve food materials physicochemical, functional, and nutritional quality while addressing environmental and energy concerns. High humidity hot air impingement blanching (HHAIB) has emerged as a promising alternative to conventional wet blanching methods such as hot water and steam blanching, which are often associated with nutrient leaching, high water and energy consumption, and inconsistent quality outcomes. HHAIB combines high-velocity humid air with controlled thermal input, offering rapid and uniform heat transfer, enzyme inactivation, and superior retention of sensitive nutrients such as ascorbic acid and carotenoids. Recent studies highlight HHAIB effectiveness in improving product texture, microstructural integrity, color stability, and antioxidant capacity, while significantly reducing drying times and enhancing extraction yields. Additionally, HHAIB has been shown to support microbial reduction through moist heat and impingement-driven shear forces, providing a cleaner alternative without generating wastewater. This review synthesizes current findings on HHAIB operational mechanisms, including latent heat transfer, airflow dynamics, and enzyme-targeted thermal kinetics. It also compares HHAIB to emerging blanching technologies such as microwave, ohmic, infrared, vacuum steam pulsed, and radio frequency systems. Challenges related to scalability, energy efficiency, equipment design, and process standardization are discussed, along with future opportunities such as AI-driven process optimization, hybrid technology integration, and applications beyond food, such as biomaterial processing. Collectively, HHAIB offers a sustainable and highly adaptable solution for modern food processing systems, bridging the gap between high product quality and industrial scalability.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100657"},"PeriodicalIF":0.0,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lead chromate adulteration in Ecuadorian spices 厄瓜多尔香料中铬酸铅的掺假

Food and Humanity Pub Date : 2025-06-02 DOI: 10.1016/j.foohum.2025.100659

Isabel Cipriani-Avila , Luis Granda , Byron Acosta , Jhonnathan Villacis , Pablo Saavedra , Gabriela S. Yánez-Jácome , Natalia Carpintero - Salvador , Valeria Ochoa – Herrera , Diego Barona , Patricio Crespo , Verónica Pinos-Vélez

{"title":"Lead chromate adulteration in Ecuadorian spices","authors":"Isabel Cipriani-Avila , Luis Granda , Byron Acosta , Jhonnathan Villacis , Pablo Saavedra , Gabriela S. Yánez-Jácome , Natalia Carpintero - Salvador , Valeria Ochoa – Herrera , Diego Barona , Patricio Crespo , Verónica Pinos-Vélez","doi":"10.1016/j.foohum.2025.100659","DOIUrl":"10.1016/j.foohum.2025.100659","url":null,"abstract":"<div><div>Spices enhance color, aroma and flavor, but adulteration to boost color or weight can involve hazardous substances like lead chromate. This study investigated possible spice adulteration in Ecuador, prompted by concerns over cinnamon in apple cinnamon fruit puree. Lead (Pb) and total Chromium (Cr) were analysed in 148 samples of ground spices and sauces using ICP-MS, and wholesale cinnamon and cumin were analysed with XRD. Nutmeg and paprika had the highest Cr levels (26 mg kg<sup>−1</sup> and 17 mg kg<sup>−1</sup>, respectively). Wholesale spices exceeded the EU’s lead limit for spices (2 mg kg<sup>−1</sup>), while retail spices showed two samples (black pepper and nutmeg). Lead was also detected in sauces as ketchup (1.7 mg kg<sup>−1</sup>), barbecue sauce (1.7 mg kg<sup>−1</sup>) and golf sauce (2.3 mg kg<sup>−1</sup>), likely form adulterated spices. XRD analysis suggested lead chromate adulteration. This study highlights Pb contamination in Ecuadorian spices, revealing the need for stronger local controls and regulations to ensure food safety.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100659"},"PeriodicalIF":0.0,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the phytochemical composition, nutritional profile, and functional properties of different parts of Aristolochia indica and Clerodendrum chinense 探讨马兜铃（Aristolochia indica）和毛竹（clerodendum chinense）不同部位的植物化学成分、营养成分和功能特性

Food and Humanity Pub Date : 2025-05-28 DOI: 10.1016/j.foohum.2025.100655

Gouri Rani Baglary, Rangina Brahma, Manisha Hazarika, Anuck Islary, Santosh Kumar

{"title":"Exploring the phytochemical composition, nutritional profile, and functional properties of different parts of Aristolochia indica and Clerodendrum chinense","authors":"Gouri Rani Baglary, Rangina Brahma, Manisha Hazarika, Anuck Islary, Santosh Kumar","doi":"10.1016/j.foohum.2025.100655","DOIUrl":"10.1016/j.foohum.2025.100655","url":null,"abstract":"<div><div><em>Aristolochia indica</em> L. and <em>Clerodendrum chinense</em> (Osbeck) Mabb. are among the most important medicinal plants in traditional medicine due to their great therapeutic effects, however, their scientific validation is inadequate. Thus, the research work aimed to compare the nutritional,phytochemical and antioxidant characteristics of leaves and stems of these plants. Nutritional profiling revealed moisture contents ranging from 3.2391 to 9.6391 g/100 g, crude fat levels between 1.00 and 10.365 g/100 g, and crude fiber from 18.48 to 48.52 g/100 g across different plant parts. Mineral analysis confirmed notable accumulations, with calcium reaching 5142.57 µg/kg and sodium peaking at 180.12 µg/kg. Phytochemical screening and gas chromatography-mass spectrometry profiling identified a diverse array of bioactive compounds, including L-(+)-ascorbic acid 2,6-dihexadecanoate (peak area 1.62 %), phytol (1.012 %), and myo-inositol, 4-c-methyl- (peak area 60.060 %), which are linked to antioxidant, anticancer, and antidiabetic properties. Antioxidant assays further supported these findings, with total phenolic content ranging from 33.50 ± 0.7–75.63 ± 0.8 mg/GAE/g of dry sample and total flavonoid content between 14.93 ± 2.2 and 38.375 ± 1.3 mg/QE/g of dry sample. Notably, the antioxidant activity recorded maximum activities of 268.06 ± 1.9 µg AAE/g, 344.84 ± 2.7 µg AAE/g, and 176.06 ± 0.08 mM Fe(II)/mg, respectively. These quantitative results underscore the potential of <em>A. indica</em> and <em>C. chinense</em> as valuable sources of natural nutraceuticals and pharmaceuticals, bridging traditional medicinal knowledge with modern scientific validation.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100655"},"PeriodicalIF":0.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144178465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization and characterization of multigrain pasta enriched with malted finger millet and lentil flour 小麦粉和扁豆粉复合杂粮面食的优化与表征

Food and Humanity Pub Date : 2025-05-27 DOI: 10.1016/j.foohum.2025.100652

Shreya Chaudhary , Rakhi Singh , Shivangi Mishra , Barjinder Pal Kaur , S. Thangalakshmi

{"title":"Optimization and characterization of multigrain pasta enriched with malted finger millet and lentil flour","authors":"Shreya Chaudhary , Rakhi Singh , Shivangi Mishra , Barjinder Pal Kaur , S. Thangalakshmi","doi":"10.1016/j.foohum.2025.100652","DOIUrl":"10.1016/j.foohum.2025.100652","url":null,"abstract":"<div><div>Pasta is a popular dietary staple traditionally manufactured using durum wheat semolina. It is utilized due to its eminent functional properties for a stable pasta formulation. However, to overcome the deficient nutritional profile of durum wheat semolina, the utilization of non-conventional ingredients, including cereals, pseudo cereals, millets, and legumes, has gained widespread interest in the development of nutrition-rich pasta. The present study aimed to investigate the effect of incorporating malted finger millet and lentil on the nutritional, cooking and textural properties of pasta formulation. The Mixture Design Quadratic Model with five key variables, such as cooking time, water absorption, firmness, total shearing force, and overall acceptability, were used to optimize the multigrain pasta formulation. A total of 20 formulations were prepared and optimized using setting restrictions for the independent and dependent variables. The optimized formulation (70 % durum wheat semolina, 11 % malted finger millet flour, 16 % malted lentil flour and 3 % gluten) had a shorter cooking time with statistically significant(p < 0.05) improvement in the nutritional profile of the multigrain pasta. The optimized formulation had a 41.12 % increase in protein, a 213.8 % increase in ash content, and 52.36 % in crude fiber content in multigrain pasta as compared to control pasta. Furthermore, the optimized pasta showed comparable in-vitro protein digestibility, textural properties and sensory evaluation to the control pasta.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100652"},"PeriodicalIF":0.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Update on the state of food security and safety in Afghanistan: A review 阿富汗粮食安全和安全状况最新情况：回顾

Food and Humanity Pub Date : 2025-05-27 DOI: 10.1016/j.foohum.2025.100650

Ahmadullah Zahir , Enayatullah Hamdard

{"title":"Update on the state of food security and safety in Afghanistan: A review","authors":"Ahmadullah Zahir , Enayatullah Hamdard","doi":"10.1016/j.foohum.2025.100650","DOIUrl":"10.1016/j.foohum.2025.100650","url":null,"abstract":"<div><div>Food security and safety constitute essential components for the welfare and survival of any sovereign nation. In Afghanistan, food security and safety status remain a pressing concern. Recently, out of 43.4 million population, approximately 14.8 million individuals are experiencing acute food insecurity, with one in three Afghans uncertain about the source of their next meal. Over one-third of the Afghan populace is enduring hunger, which includes more than three million individuals confronting emergency levels of food insecurity. The prevalence of malnutrition is particularly acute within the pediatric population, where around 3.5 million children below the age of five are classified as stunted due to enduring malnourishment. The inadequacy of the healthcare infrastructure and the scarcity of potable water further contribute to the incidence of foodborne diseases. Overall, climatic perturbations, economic stagnation, elevated food prices, unemployment, and displacement constitute the principal factors contributing to food insecurity in Afghanistan. To enhance food security and safety, proposed interventions include strengthening agricultural infrastructure, augmenting farmers' access to credit, advocating for climate-resilient farming practices, and bolstering nutritional and food safety standards. By systematically addressing these challenges, Afghanistan has the potential to enhance the well-being of its populace and foster sustainable development. This paper seeks to elucidate the current landscape of food security and safety in Afghanistan. The analysis will concentrate on discerning the factors contributing to food insecurity, the specific challenges faced by the country, and the initiatives implemented to ameliorate food security. Furthermore, a thorough examination of food safety issues will be conducted, investigating the potential repercussions and the strategies employed to mitigate them.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100650"},"PeriodicalIF":0.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0