Food and Humanity最新文献

{"title":"Plasma-assisted catalytic removal of ethylene in fruits and vegetables storage: A review","authors":"Om Prakash Chauhan,&nbsp;Janifer Raj Xavier,&nbsp;Anu Chandel,&nbsp;R. Kumar","doi":"10.1016/j.foohum.2025.100556","DOIUrl":"10.1016/j.foohum.2025.100556","url":null,"abstract":"<div><div>Ethylene (C₂H₄) is the primary cause of deterioration in the storage of fruits and vegetables as it acts as a ripening agent. Plasma catalytic technology is a promising technology to remove ethylene from fruits and vegetable storage. In this review paper, mechanism, evaluation, and efficiency of plasma-assisted catalytic removal of ethylene and some previous studies for fruits and vegetable storages are discussed. Moreover, the effects of different non-thermal plasma discharges like a dielectric barrier, corona, and gliding arc with catalysis are discussed. The working mechanism of ethylene breakdown is mainly because of oxidation by oxygen in dry gas conditions and hydroxyl radical in humid air conditions. This technology is proven to reduce ethylene with good removal efficiency and increased CO₂ sensitivity (S_CO2). This study could lead to the development of a postharvest approach based on plasma catalysis for preserving the quality and extending the shelf life of fruits and vegetables in postharvest storage.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100556"},"PeriodicalIF":0.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143611572","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":"Proximate, antinutritional and characterization of volatile components of African yam bean (Sphenostylis stenocarpa) flour","authors":"M.C. Ojinnaka ,&nbsp;H.O. Okudu ,&nbsp;I.N. Okwunodulu ,&nbsp;A.N. Ukom ,&nbsp;C.F. Njoku","doi":"10.1016/j.foohum.2025.100553","DOIUrl":"10.1016/j.foohum.2025.100553","url":null,"abstract":"<div><div>African yam bean (<em>Sphenostylis stenocarpa</em>) is a legume cultivated primarily for its edible tubers, which look like elongated sweet potatoes, and for its seeds, which are contained in hard and tough long pods. It has potential to increase food security because of its nutrient composition though still classified as Neglected and Underutilized Species (NUS). Different processing methods (fermentation, boiling, toasting) were used in African yam bean (AYB) flour production. This study evaluated the proximate and antinutrient composition of the AYB flour samples using standard methods. The volatile profile of the AYB flour samples were determined using Gas - Chromatography/Mass – Spectrometry (GC-MS). There were significant differences in the results of the proximate and antinutrient analysis of the AYB flour analysis. The fermented AYB flour samples had the highest protein content of 23.20 % while the lowest protein content was recorded by the boiled AYB sample (19.43 %). Fermentation increased the protein and ash levels in the processed AYB flour samples (23.20 and 2.97 %). Carbohydrate content of the fermented AYB flour sample was lowest (58.85 %) compared to the other samples (60.46 – 65.16 %). Boiling and fermentation reduced the antinutrient contents of the processed AYB flour samples. A total of 152 volatiles were identified thus consisting mostly of amines and esters followed by alcohols, nitrogen-containing compounds, ketones, acids and others. The total area count was highest in toasted AYB flour sample (amines) while lowest in fermented AYB sample (ketones). Benzenamine, 2, 6 –dichloro was the predominant volatile compound. Fermentation reduced ketones (0.2362 %) and increased alcohols (2.0787 %), acids (1.4997 %), esters (1.6777 %) and nitrogen-containing compounds (4.945 %) while boiling increased the number of ketones (1.6984 %) in the AYB flour samples. The results of this study will help in food product value addition and innovation which will help improve food security and health of the populace.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100553"},"PeriodicalIF":0.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576884","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":"Antifungal spectrum of chitosan films added with lactic acid bacteria cell-free supernatants","authors":"Bryan López-Pérez,&nbsp;David Mejía-Reyes,&nbsp;Raymundo Rosas-Quijano,&nbsp;Lourdes Adriano-Anaya,&nbsp;Adriana Sánchez-Gutiérrez,&nbsp;Alfredo Vázquez-Ovando","doi":"10.1016/j.foohum.2025.100552","DOIUrl":"10.1016/j.foohum.2025.100552","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) are considered GRAS, and some strains have antifungal activity, so they can be used to inhibit the growth of fungi associated with spoilage of fruits and vegetables. The aim of this work was to evaluate the antifungal effect of edible films made with chitosan (1.5 % w/v) added with CFS of LAB against the phytopathogenic fungi <em>Colletotrichum gloeosporioides</em>, <em>Fusarium</em> sp. and <em>Penicillium</em> sp. AT21H10. Due to their <em>in vitro</em> antifungal capacity, the CFS of LAB, <em>Lactiplantibacillus plantarum</em> TEP15, <em>Lacticaseibacillus paracasei</em> TEP8 and <em>Lactiplantibacillus pentosus</em> TEJ4, were first selected. Film-forming solutions were spiked with 100 %, 50 %, 25 %, 12.5 %, and 6.5 % (v/v) of CFS from each of the LAB and their ability to inhibit spore germination and mycelium growth was evaluated. The films were effective in inhibiting both spore germination and mycelium growth of the three phytopathogenic fungi. CFS concentrations lower than 50 % had greater antifungal activity. The average inhibition values were &gt; 70 % against <em>C. gloeosporioides</em>, 90–100 % against <em>Fusarium</em> sp. and 60–80 % against <em>Penicilliu</em>m sp. AT21H10.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100552"},"PeriodicalIF":0.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562365","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":"Gluten-free cookies: A comprehensive review of substitutes for wheat flour","authors":"Rafael Fernandes Almeida ,&nbsp;Lara Aguiar Borges ,&nbsp;Daniel Anacleto ,&nbsp;Miriam Stephanie Nunes de Souza ,&nbsp;Licymara Brianne Magalhães da Silva ,&nbsp;Yaneth Machaca Monroy ,&nbsp;Eduardo Augusto Caldas Batista ,&nbsp;Ana Paula Oliveira Machado","doi":"10.1016/j.foohum.2025.100549","DOIUrl":"10.1016/j.foohum.2025.100549","url":null,"abstract":"<div><div>Wheat flour, the main raw material used to make cookies, contains gluten and other proteins that cannot be consumed by people with celiac disease, gluten sensitivity or wheat allergy. This market is both an opportunity and a challenge for the food industry since wheat flour is important for the technological and sensory properties of the product and its replacement needs to be studied. The objective of this study was to carry out a comprehensive and critical review of the literature focusing on the investigation of alternatives to replace wheat flour in cookie formulations, discussing the potential of these raw materials based on the sensory, nutritional and technological quality of the product. To this end, searches were carried out on the Scopus, Web of Science, and Google Scholar databases. Rice flour is the most used substitute for wheat flour in cookies, resulting in a lighter color and higher protein, fiber and carbohydrate content. It is well accepted in sensory analyses when combined with other ingredients. However, there is no consensus on whether it makes cookies less hard and crumbly compared to traditional cookies. Amaranth, quinoa, sorghum and banana flours are also viable alternatives to wheat flour for cookies. Amaranth flour stands out for its high protein and fiber content, good sensory acceptance and similar cost to conventional flour, especially when combined with starch and others flours. Quinoa, rich in protein and fiber, improves the nutritional quality of cookies, but tends to be more expensive and harder; the use of starch can help soften its texture. Sorghum flour, although it increases the nutritional value of cookies, can result in a dark product with a strong taste, requiring further studies into its tannins. Banana flour, rich in fiber, can also help increase the sensory acceptance of gluten-free cookies. Some studies are using co-products that are normally discarded, and their use would reduce waste and environmental pollution. Studies also show that these cookies are accepted by healthy individuals. Although there are many options for gluten-free cookies, there is still a need for investment in the part of the industry and the development of industrial-scale processing to facilitate production.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100549"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552069","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":"Interplay of germination time, nutritional content, bioactive constituents, antioxidant activity, and in-vitro digestibility in kodo, little, and barnyard millets","authors":"Priyanka Prasad,&nbsp;Jatindra K. Sahu","doi":"10.1016/j.foohum.2025.100545","DOIUrl":"10.1016/j.foohum.2025.100545","url":null,"abstract":"<div><div>Kodo, little, and barnyard millets are considered as minor millets. The changes in total starch, amylose and nutritional content, bioactive constituents, antioxidant activity, starch hydrolysis kinetics, <em>in-vitro</em> protein digestibility, <em>in-vitro</em> glycaemic potential, morphology, and molecular interactions caused by different durations of germination treatment in minor millets flour were analysed. The selected millet grains were soaked and germinated at optimized conditions of temperature by standard method for 24, 48, and 72 hours. After the soaking-germination treatment, starch content of each of the selected millet flour decreased significantly (p &lt; 0.01) with the maximum decrease after 72 hours. A significant (p &lt; 0.05) increase in bioactive constituents and antioxidant activity assessed by DPPH RSA, FRAP, and ABTS was observed in each of the three millet flour during germination from 24 to 72 h. After soaking and germination the <em>in-vitro</em> protein digestibility and <em>in-vitro</em> glycaemic potential increased significantly (p &lt; 0.05, 0.01). The reduced ratio of crystalline and amorphous region, particularly after 24 &amp; 48 h of treatment in the selected millet flour suggested the loss of ordered structure. Principal component analysis revealed interactions between matrix constituents and functional properties in minor millet flours and grouping in terms of analysed properties of minor millet flours with respect to different time duration of soaking-germination treatment.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100545"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534199","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":"Evaluation of growing conditions, organoleptic properties, antimicrobial activities and biochemical characterization of three culinary microgreens","authors":"Anamta Rizvi ,&nbsp;Sailendra Kumar ,&nbsp;GNV Satyanarayana ,&nbsp;Nasreen Ghazi Ansari ,&nbsp;Sangeeta Saxena","doi":"10.1016/j.foohum.2025.100547","DOIUrl":"10.1016/j.foohum.2025.100547","url":null,"abstract":"<div><div>Early seedling stages referred to as microgreens are recognized for having higher nutritional contents than their mature counterparts. In this study, three combinations of media under two different photoperiods were investigated to study the growth and yield parameters of beetroot, Indian mustard, and radish microgreens. Media combinations including cocopeat-sugarcane filter cake, cocopeat-vermicompost, and cocopeat-manure mixtures in 2:1 ratio were used for the cultivation of microgreens. The combination of cocopeat and vermicompost under 16/8 hours of photoperiod was found best in overall yield and other growth aspects of microgreens. The organoleptic assessment of the microgreens suggested that the freshness and other sensory attributes of the microgreens were retained for up to 7 days when stored in LDPE zip-lock bags at 4 °C. The shelf life of the beetroot, mustard, and radish microgreens were observed as 7.7 ± 0.1, 11.6 ± 0.3, and 13.1 ± 0.1 days respectively which were comparatively higher when stored in zip-lock bags than that of aluminum boxes at 4 °C. The antimicrobial attributes were also determined against various pathogenic bacterial strains. GC-MS analysis identified various phytochemicals, some of which are associated with antimicrobial activity. The study aimed to provide an optimized protocol to encourage microgreen cultivation both for domestic and commercial purposes. The outcome of the study recommends the augmentation of microgreens as superfoods into the global food system to ensure nutritional security.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100547"},"PeriodicalIF":0.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512329","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":"Evaluation of technological and functional properties of mechanically separated chicken meat hydrolysate dehydrated with maltodextrin","authors":"Ana Luiza Lira ,&nbsp;Enzo Cunha Nicoletti ,&nbsp;Ilizandra Aparecida Fernandes ,&nbsp;Alexander Junges ,&nbsp;Clarice Steffens ,&nbsp;Cecilia Abirached ,&nbsp;Jamile Zeni ,&nbsp;Juliana Steffens","doi":"10.1016/j.foohum.2025.100550","DOIUrl":"10.1016/j.foohum.2025.100550","url":null,"abstract":"<div><div>This study evaluated the technological and functional properties of hydrolysate from mechanically separated chicken meat (MSCM) dehydrated using a spray dryer with 0 %, 2.5 % and 5 % maltodextrin, focusing on their 90-day storage. Maltodextrin was added to enhance drying yield and protect particles from thermal degradation. Analyses included yield, water and oil holding capacities, moisture content, emulsifying properties, antimicrobial activity, particle morphology and size, and storage characterization. Results showed that 2.5 % maltodextrin yielded improved water activity, oil retention, emulsifying capacity, and antioxidant activity (IC₅₀), with particles exhibiting smooth, spherical morphologies. Maltodextrin also reduced degradation rates over time, as confirmed by the Weibull model, outperforming samples without maltodextrin. The particle size ranged mostly between 3–5 µm. These findings suggest that MSCM hydrolysate with 2.5 % maltodextrin possess functional properties, and industrial potential for use in food formulations and other applications requiring high-quality and bioactive ingredients.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100550"},"PeriodicalIF":0.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519614","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":"Encapsulated kinnow peel powder using freeze drying: Effect of maltodextrin and gum arabic concentrations on physiochemical, functional and thermal properties","authors":"Masud Alam ,&nbsp;Saurabh Sid ,&nbsp;Souvik Giri ,&nbsp;Rahul Das ,&nbsp;Anand Kishore ,&nbsp;Nitin Kumar","doi":"10.1016/j.foohum.2025.100546","DOIUrl":"10.1016/j.foohum.2025.100546","url":null,"abstract":"<div><div>Microencapsulation is a promising technology to protect the sensitive compounds, and volatile substances present in plant extract. This study investigates the microencapsulation of kinnow peel powder (KPP) using freeze drying, focusing on gum arabic (GA) and maltodextrin (MD) as coating materials. Six formulations were prepared with varying ratios of kinnow peel slurry (KPS), MD, and GA: T1 (100/0/0), T2 (85/10/5), T3 (85/5/10), T4 (85/7.5/7.5), T5 (85/15/0), and T6 (85/0/15). T6 showed the highest emulsion stability and smallest droplet size, indicating superior stability. Increased GA concentration in the wall material enhanced encapsulation efficiency, reduced water activity, and improved flowability while decreasing hygroscopicity. T6 (85/0/15) had the best encapsulation efficiency, while T5 (85/15/0) was most effective in retaining phenolics (92.81 %), flavonoids (92.17 %), and antioxidants. Conclusively, this study highlights that the agro-industrial waste KPP can be utilized as bioactive compound-enriched microencapsulated powders, suitable for fortification in various products in the food industry.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100546"},"PeriodicalIF":0.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488434","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":"Development, optimization, and storage stability of clarified bael (Aegle marmelos) ready-to-drink beverage: Quality characteristics, microbial safety, and sensory evaluation","authors":"M. Nivetha ,&nbsp;Pratik Nayi ,&nbsp;Amee Ravani ,&nbsp;Seyed-Hassan Miraei Ashtiani","doi":"10.1016/j.foohum.2025.100540","DOIUrl":"10.1016/j.foohum.2025.100540","url":null,"abstract":"<div><div>This study aimed to develop a process technology for clarified bael ready-to-drink beverages. Process optimization focused on quality attributes, sensory evaluation, and microbial analysis during storage. The clarified bael juice was formulated with different variables mainly clarified bael juice (10–30 mL), sugar (6–20 g) and citric acid (0.1–0.5 g). The R² value for the models ranged from 0.7394 to 0.9870 for physicochemical parameters and from 0.8637 to 0.9186 for sensory parameters. The optimized formulation was characterized by a pH of 3.1, total soluble solids of 13 °Brix, 0.26 % acidity, 3.79 mg/100 mL ascorbic acid, and 3.32 mg GAE/100 mL total phenolic content, with sensory scores of 7.51, 7.23, 7.34, and 7.52 for color, aroma, taste, and overall acceptability, respectively. The final formulation comprised 20 mL clarified bael juice, 11 g sugar, and 0.33 g citric acid. Microbial counts remained within permissible limits, confirming the ready-to-drink juice's safety for consumption throughout the storage period.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100540"},"PeriodicalIF":0.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488435","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":"Simultaneous quantification of 13 synthetic food dyes in dietary supplements and sports nutrition by high-performance thin-layer chromatography with densitometric detection","authors":"Ekaterina Dmitrieva ,&nbsp;Elina Gashimova","doi":"10.1016/j.foohum.2025.100548","DOIUrl":"10.1016/j.foohum.2025.100548","url":null,"abstract":"<div><div>In this study, a procedure was developed for the simultaneous quantification of 13 synthetic food dyes by high-performance thin-layer chromatography with densitometric detection in the wavelength range of 400–640 nm utilizing commercially-available silica HPTLC plates. As the development solvent, a mixture of ethyl acetate: acetonitrile: water: acetic acid in the ratio of 5.75: 6.25: 3.50: 1.00 (v/v) was used. The method detection and quantification limits were within the ranges of 1.0–5 and 2.5–10 ng/spot, respectively. The proposed method was validated and applied to the analysis of real samples, namely, power and vitamin drinks, and vitamin tablets, which were not labeled to contain synthetic dyes. The results were confirmed by high-performance liquid chromatography. Among the analyzed samples, two were found to contain synthetic dyes (tartrazine (E102) and brilliant blue FCF (E133)), however their concentrations were below the permitted levels. HPTLC was shown to be a promising screening technique for the synthetic dyes with the advantages of simplicity, high analysis speed, and low organic solvent consumption.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100548"},"PeriodicalIF":0.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508709","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}