Food and Humanity最新文献

{"title":"Impact of dietary fats on mental health: Omega-3, saturated, and trans fats in a healthy Israeli population","authors":"Lili Nimri ,&nbsp;Lior Zohar ,&nbsp;Omer Horovitz","doi":"10.1016/j.foohum.2024.100407","DOIUrl":"10.1016/j.foohum.2024.100407","url":null,"abstract":"<div><p>This study investigates the relationship between dietary fat consumption and mental health in a healthy Israeli population, addressing a gap in research regarding the effects of specific fats—Omega-3, saturated fats, and trans fats—on mental well-being. Despite existing studies on general eating patterns and mental health, limited research focuses on these specific dietary fats within this population. A sample of 98 participants was analysed using a correlational design and measures, including nutrition and psychological self-reported questionnaires. Results revealed that higher consumption of trans fats was significantly associated with increased depressive symptoms, with depressive scores significantly higher in those with a high trans-fat intake (M = 16.67, SD = 5.81) compared to those with lower intake (M = 10.25, SD = 4.95). Additionally, the interaction between trans-fat consumption and PUFA/SFA ratio significantly predicted depressive scores (β = 10.86, p &lt; .001 for high PUFA/SFA ratio; β = 3.77, p &lt; .001 for low PUFA/SFA ratio). Similarly, higher trans-fat consumption was linked to increased anxiety symptoms, as indicated by anxiety scores (β = 12.08, p &lt; .001 for high PUFA/SFA ratio; β = 5.22, p &lt; .05 for low PUFA/SFA ratio). Conversely, consumption of saturated fats did not significantly affect mental health, though interactions with PUFA/SFA ratios were noted (β = .14, p &lt; .05 for high PUFA/SFA ratio). The study highlights the complex relationships between different types of fatty acids and mental health, contributing to a deeper understanding of how specific dietary fats impact mental well-being. These findings suggest potential avenues for nutritional interventions to improve mental health, mainly by reducing trans-fat intake.</p></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100407"},"PeriodicalIF":0.0,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270574","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}

{"title":"AI and laser-induced spectroscopy for food industry","authors":"Asefa Surafeal Alemayhu,&nbsp;Rendong Ji,&nbsp;Ahmed N. Abdalla,&nbsp;Haiyi Bian","doi":"10.1016/j.foohum.2024.100413","DOIUrl":"10.1016/j.foohum.2024.100413","url":null,"abstract":"<div><div>In the food industry, Laser-Induced Breakdown Spectroscopy (LIBS) has become a useful method for guaranteeing food quality and safety. in this research the integration of artificial intelligence and LIBS for improvements in the food industry is thoroughly examined. The operation principle and system of LIBS are briefly introduced. Further extensively discusses various detection and measurement methods of LIBS in the food industry, encompassing topics such as food-sample pretreatment methods, detection-platform design, data analysis techniques, and the integration of chemometrics. It also looks at how LIBS technologies are used at many stages of the food supply chain, such as food processing, transportation, storage, and marketing. The integration of AI in LIBS is thoroughly examined, offering insights into its benefits and potential in enhancing food industry practices. Additionally, the limitations of LIBS are addressed, and potential future directions for improvement and expansion in the food industry are highlighted. This review provides valuable insights for researchers and industry practitioners seeking to leverage the synergies between LIBS and AI for improved food quality and safety.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100413"},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142319412","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}

{"title":"Global insights into Physalis research: A bibliometric journey from origin to recent advances","authors":"Neha Mishra ,&nbsp;Shraddha Tripathi ,&nbsp;Smriti ,&nbsp;Neetu Mishra","doi":"10.1016/j.foohum.2024.100395","DOIUrl":"10.1016/j.foohum.2024.100395","url":null,"abstract":"<div><div><em>Physalis</em> is an underutilized tropical plant that widely used in folk medicine for treating several human ailments. This study provides a comprehensive bibliometric analysis of <em>Physalis</em> research from its inception to February 2023, highlighting key findings and identifying future research directions. A total of 1932 documents were retrieved from the Scopus database and analyzed with VOSviewer and Biblioshiny (R Studio), The study begins with a historical perspective, noting the initiation of <em>Physalis</em> research as early as 1908, followed by a period of inactivity from 1909 to 1946. After 1947, research activity steadily increased followed by a remarkable surge post-2000. The analysis shows that the United States and China are leading contributors, with notable inputs from countries like Colombia and Brazil, highlighting the global interest and collaborative nature of this research area. Key institutions like Universidad Nacional De Colombia and China Pharmaceutical University have been pivotal in advancing <em>Physalis</em> research, reflecting regional strengths and specific scientific interests. The Journal of Ethnopharmacology stands out as a leading platform, reinforcing the ethnopharmacological importance of the genus. Keyword analysis reveals a pronounced interest in the chemical composition and medicinal potential of <em>Physalis</em> species. <em>Physalis peruviana</em> L. and <em>Physalis angulata</em> L. emerge as the most studied species, with Withanolides identified as the most extensively researched bioactive compounds. The emphasis on antioxidant activity and ethnomedicine indicates a strong interest in the health benefits of these plants, supported by their traditional uses in various cultures. Additionally, there is a need for more robust clinical trials to validate the medicinal claims associated with these plants. Addressing under-researched areas, enhancing international collaborations, and focusing on sustainable agricultural practices will be crucial. The insights from this bibliometric analysis can guide future research, helping to unlock the full potential of <em>Physalis</em> as a valuable resource in both scientific and agricultural domains.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100395"},"PeriodicalIF":0.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312394","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}

{"title":"Microbiome profile and nutritional benefits of traditional overnight soaked cooked rice","authors":"Sadia Afrin ,&nbsp;Caroline Hayley Orr ,&nbsp;Shweta Kuba ,&nbsp;Showti Raheel Naser ,&nbsp;Rakeem Farooq ,&nbsp;Salim Khan ,&nbsp;Manoj Menon ,&nbsp;Laura Zanetti Domingues ,&nbsp;Mosharraf Hossain Sarker","doi":"10.1016/j.foohum.2024.100410","DOIUrl":"10.1016/j.foohum.2024.100410","url":null,"abstract":"<div><p>This study explores the microbial composition, nutrient content, and health benefits of \"Panta Bhat,\" a traditional dish made from cooked rice soaked overnight, commonly consumed in Southeast Asia, particularly in Bangladesh and India. The research aims to evaluate its potential as an affordable food to enhance nutrition and combat malnutrition in population where rice is a staple. The findings reveal that soaking cooked rice overnight initiates mild fermentation, leading to the consistent growth of beneficial bacteria from the <em>Bacillota</em> phylum. 16S rRNA sequencing identified two Gram-positive bacteria, <em>Leuconostoc lactis</em> and <em>Weissella confusa</em>, known for their probiotic and lactic acid-producing capabilities. Furthermore, mineral analysis via ICP-MS showed significant increases in free iron, zinc, manganese, boron, calcium, magnesium, and potassium in soaked rice compared to unsoaked rice. Notably, there was a significant reduction in glycaemic response after consuming soaked rice (P &lt; 0.01). This study suggests that overnight-soaked cooked rice is a promising source of probiotics and enhanced micronutrients, making it a valuable and cost-effective, low-glycaemic food option.</p></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100410"},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S294982442400185X/pdfft?md5=180f9e3d9e2fb4f3064757bbf953b257&pid=1-s2.0-S294982442400185X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of urban households’ perception and factors that influence participation in urban agriculture in Kumasi, Ghana","authors":"Fred Nimoh ,&nbsp;Enoch Kwame Tham-Agyekum ,&nbsp;Prince Donkor ,&nbsp;Latif Issaka ,&nbsp;Linda Asare ,&nbsp;Stephen Prah","doi":"10.1016/j.foohum.2024.100408","DOIUrl":"10.1016/j.foohum.2024.100408","url":null,"abstract":"<div><p>The agricultural sector in Ghana heavily relies on rural farmers, but burgeoning population growth and rapid urbanisation, driven by the pursuit of higher incomes, pose challenges to food security. The increasing demand for agricultural products has outpaced production, resulting in a heightened dependence on imports. To address these challenges, urban agriculture emerges as a potential solution. This study examines the dynamics of urban farming participation by surveying 363 urban farming households in Ghana. The study uses descriptive statistics, perception index analysis, and regression analysis to find that urban agriculture participation is 59.8 %, depending on factors like household size and length of time in the current residence. Urban households generally perceive urban agriculture positively, associating it with increased income and improved food accessibility. The majority of participants focus on food production (89.86 %), with a notable portion also incorporating livestock farming (45.78 %). Primary purposes include household consumption (97.74 %) and commercial use (38.95 %). Binary logistic regression identifies set of contributors to participation, such as household size, income, available land, time availability, and positive perceptions of backyard gardening. The study recommends governmental intervention, emphasising policy formulation and regulation by the Ministry of Food and Agriculture, alongside zoning regulations that integrate urban agriculture into infrastructure planning for sustainable development.</p></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100408"},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270482","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}

{"title":"Motives for food choice among young students amid the rapid urbanization in Lao PDR","authors":"Takeshi Akiyama ,&nbsp;Kethsana Kanyasan ,&nbsp;Vannasouk Bouasangthong ,&nbsp;Sithane Soukhavong ,&nbsp;Khamseng Thalangsy ,&nbsp;Sachi Tomokawa ,&nbsp;Takashi Asakura","doi":"10.1016/j.foohum.2024.100397","DOIUrl":"10.1016/j.foohum.2024.100397","url":null,"abstract":"<div><p>The Lao People’s Democratic Republic is experiencing rapid economic growth. Urban youth are increasingly opting for energy-dense, precooked foods that are high in fat. Access to wild and natural food resources, which traditionally provided dietary diversity, has become difficult in urban areas. This change in the food environment has coincided with an increase in overweight and obesity rates. This study aimed to apply and adapt the Food Choice Questionnaire (FCQ) to investigate the food choice motivations of young students residing in rapidly urbanizing areas of the Lao People’s Democratic Republic, namely Vientiane, Luang Prabang, and Pakse. The original English version of the FCQ was translated into Lao and then back-translated to ensure validity. Data were collected in May and June 2022 from students from the National University of Laos and teacher training centers (n = 512). Exploratory factor analysis was conducted on 47 items (33 from the original FCQ and 14 new items) to adapt the FCQ to this population. The analysis revealed five factors, comprising 33 items, accounting for 43.5 % of the variance. These factors were labeled “cleanness/hygiene,” “price/convenience,” “health,” “appearance,” and “weight control.” The first factor and most important motivation was cleanliness/hygiene. “Cleanness/hygiene” had the highest mean score (6.32; standard deviation: 0.63). Cronbach’s α values for all five dimensions were satisfactory. Test–retest results generally showed a satisfactory correlation, with Spearman’s ρ above 0.6. Female students had higher mean scores across all subscales: “Cleanness /Hygiene:” male 6.24, female 6.34 (p = 0.12); “Price/Convenience:” 5.76, female 5.85 (p = 0.03); “Health:” male 5.85, female 6.14 (p = 0.045); “Appearance:” male 5.21, female 5.39 (p = 0.03); “Weight Control:” male 5.12, female 5.50 (p 0.01). In conclusion, the FCQ was successfully adapted to enable future research to assess the food choices of Laotian youth.</p></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100397"},"PeriodicalIF":0.0,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270483","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}

{"title":"Additive manufacturing in the food industry: Innovations in customised fabrication and personalised nutrition","authors":"Madhvi Sharma ,&nbsp;Pratibha Parihar ,&nbsp;Alok Dhar Dubey ,&nbsp;Shiv Shankar Shukla ,&nbsp;Rahul Soni","doi":"10.1016/j.foohum.2024.100402","DOIUrl":"10.1016/j.foohum.2024.100402","url":null,"abstract":"<div><p>The food industry faces significant challenges in meeting the growing demand for personalized nutrition, customised food fabrication, reducing food waste, and creating sustainable production methods. Traditional food manufacturing processes often lack the flexibility and precision needed to address these issues. This review investigates how additive manufacturing, commonly known as 3D printing, can potentially revolutionize food production to meet these challenges. This technology has seen rapid adoption across various industries due to its ability to create complex, customized objects layer by layer. While extensively used in sectors like aerospace and healthcare, its application in the food industry is still emerging. This review examines the current state of additive manufacturing in food production, highlighting both established knowledge and emerging debates. This paper also reviews the advantages of additive manufacturing over conventional food production methods, explores current processes and techniques, and examines its potential for customised food fabrication and personalised nutrition. We also identify gaps in the existing literature, such as the need for standardized protocols and consumer acceptance studies, and suggest directions for future research to address these challenges and advance the field. Additionally, we discuss recent breakthroughs and potential future applications of 3D printing in the food sector, highlighting ongoing debates about scalability, regulatory concerns, and nutritional implications.</p></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100402"},"PeriodicalIF":0.0,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270572","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}

{"title":"Pyro-dextrinization, acid hydrolysis, and cross-linking impacts on functional, pasting and structural properties of elephant foot yam starch","authors":"Unaiza Iqbal ,&nbsp;Pinki Saini ,&nbsp;Mazia Ahmed","doi":"10.1016/j.foohum.2024.100404","DOIUrl":"10.1016/j.foohum.2024.100404","url":null,"abstract":"<div><p>Underutilized plants represent valuable reservoirs of starch, urging the need for prominent exploration of these botanical resources. The effects of pyrodextrinization, acid hydrolysis and cross linking modification on the physico-chemical, functional, structural and pasting properties of elephant foot yam (<strong>Amorphophallus paeoniifolius</strong>) starches were studied. Yam starch was cross-linked using boric acid, which is for the preparation of cross-linked yam starch. The results suggested that cross linking modification significantly decreased moisture content (10.46–1.91 %), swelling power (3.71–1.69 %) and solubility (3.58–1.51 %) of yam starch. At the same time it significantly (P &lt; 0.05) improved amylose content (13.89–18.04 %) of starch. Increase in degree of crystallinity of all modified starches was depicted from X-ray diffractogram. Decrease in viscosity profile of modified starches was observed using Rapid Visco Analyzer. The morphology of the starch granules presented surface fissures in case of acid, whereas smooth surface of native, pyrodextrinized and cross-linked starches were observed. This research has demonstrated that chemical alterations induce notable transformations in the inherently flexible starch polymer, thereby influencing its functional characteristics and structural features. The treatment which resulted in the most thermostable starch obtained in this study was cross-linked yam starch. The ultimate goal is to offer yam starch suitable for a wide range of applications across various industries, including both food and non-food sectors positively revealing its utmost applicability for food packaging industry to be utilized as a film or coating material (cross-linked starch), fat replacers/mimickers in low-fat starch based healthy foods (acid-hydrolyzed starch).</p></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100404"},"PeriodicalIF":0.0,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270573","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}

{"title":"Food waste in restaurants: A qualitative investigation of chefs’ practices","authors":"Josephine Reardon ,&nbsp;Kelly A. Way ,&nbsp;M.E. Betsy Garrison","doi":"10.1016/j.foohum.2024.100405","DOIUrl":"10.1016/j.foohum.2024.100405","url":null,"abstract":"<div><p>Through qualitative inquiry, the study’s objective was to investigate the practices of chefs about food waste in restaurants. Informed by practice theory, 10 chefs in northwest Arkansas participated in semi-structured interviews. Five themes emerged from the data analysis: tracking, composting, repurposing ingredients, designing menus, and donating. The study highlights the importance of chef-driven initiatives in reducing food waste and concludes that it is imperative for restaurants to persist in endorsing food waste reduction methods. Communicating these types of initiatives to customers should not only increase their awareness, but also raise their environmental consciousness. Policymakers should enact simplified and lawful ways for the entire food service industry, including organizations interested in accepting food donations from restaurants, to reduce food waste, and thus, minimize their carbon footprints.</p></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100405"},"PeriodicalIF":0.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142238256","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}

{"title":"Application of emulsion technology in food products","authors":"Upasna Rawat,&nbsp;Manoj Kumar Singh","doi":"10.1016/j.foohum.2024.100400","DOIUrl":"10.1016/j.foohum.2024.100400","url":null,"abstract":"<div><p>Natural emulsifiers and emulsions have a significant trace across several industries. including oils, paints, polymer blends, foods, medications, cosmetics, and health care formulations, have shown a great deal of interest in natural emulsifier-stabilized emulsions. In the food industry, the texture and stability of products like sauces and ice creams are improved. In pharmaceuticals, the drug delivery and absorption are enhanced. In cosmetics, it stabilize formulations and improve skin. Additionally, they are used in agriculture for more effective delivery of pesticides and fertilizers. Their biocompatibility and reduced environmental impact make them valuable alternatives to synthetic emulsifiers. Several techniques have been employed to enhance the bioavailability of functional chemicals, including pickering emulsions, nanoemulsions, microemulsions and macroemulsions. In this study, we will cover distinct emulsions used in the food industry, including various preparation techniques and their effects on stability under varied composition conditions. By modifying the surface tension at the oil-water interface is the most evident method since it aids in the formation and stabilization of emulsions. This research will address the several types of emulsions used in the food business, their biological activities, and their use in the industry. It will also address different preparation methods and how they affect stability under different composition conditions. The study on the stability of emulsion should be extended to investigate ways to change stabilisers to boost medication absorption in the manufacturing process, and build appropriate assessment techniques in order to enable the use of emulsion in the field of body utilisation.</p></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"3 ","pages":"Article 100400"},"PeriodicalIF":0.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270481","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}