Food and Humanity最新文献

{"title":"Anti-diabetic, lipid peroxidase, antimicrobial, anti-oxidant, general toxicity properties and polyphenol content of Psidium guajava, Garcinia quaesita, and Cinnamon verum extracts along with their potential as nutraceuticals","authors":"K.M.S.A.K. Dehideniya ,&nbsp;Vajira P. Bulugahapitiya ,&nbsp;R.S. Sabaragamuwa ,&nbsp;T.C. Kananke","doi":"10.1016/j.foohum.2025.100537","DOIUrl":"10.1016/j.foohum.2025.100537","url":null,"abstract":"<div><div>Sri Lanka has a rich Ayurvedic biodiversity and plant-based extracts have attracted significant interest due to their potential therapeutic properties. However, there is limited scientific evidence supporting their therapeutic effects. This study aims to evaluate the biological activities of extracts from selected plants for utilizing them in nutraceutical preparation. Aqueous extracts of <em>Psidium guajava</em> (Gu) leaves, <em>Cinnamon verum</em> bark (CB), <em>Cinnamon verum</em> leaves (CL), and <em>Garcinia quaesita</em> (Ga) leaves were prepared by sonication followed by freeze-drying. These extracts were screened <em>in vitro</em> for their anti-diabetic activity using alpha-glucosidase inhibition, lipid peroxidase using spectrophotometry, antibacterial properties using agar disk diffusion, and preliminary cytotoxicity using brine shrimp lethality assay. Total phenolic content (TPC) was determined using Folin-Ciocalteu spectrometric method, total flavonoid content (TFC) was determined using spectrophotometric method and antioxidant activity was assessed using ferric reducing antioxidant power assay (FRAP) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays. The extracts that demonstrated the best results were combined to evaluate the synergistic effects of their combination. The results indicated that <em>P. guajava</em> exhibited the highest alpha-glucosidase inhibition activity, with an IC₅₀ value of 17.50 ± 0.40 ppm, compared to acarbose (IC₅₀ = 336.09 ± 0.32 ppm). In addition, <em>C. verum bark</em> demonstrated the most potent lipid peroxidase inhibition activity, with an IC₅₀ value of 229.85 ± 24.23 ppm, compared to the BHT standard (IC₅₀ 135.02 ± 9.28 ppm). Furthermore, CB showed the highest antibacterial activity against the selected bacterial strains (<em>Escherichia coli</em> ATCC 25922, <em>Staphylococcus aureus</em>, <em>Streptococcus pneumonia</em>, and <em>Methicillin-resistant Staphylococcus aureus</em>). With the exception for the <em>G. quaesita</em> extract, the other three extracts showed no general toxicity in the brine shrimp lethality assay. Gu extract showed elevated levels of TPC and TFC and measured at 136.88 ± 1.42 mg GAE/g and, 11.02 ± 0.22 mg quercetin/g, respectively. The CB extract demonstrated significantly high total antioxidant activity in the FRAP assay, yielding 174.92 ± 2.29 mg Trolox/g, and IC₅₀ value of 8.89 ± 0.31 ppm in the DPPH assay (compared to 126.40 ± 2.92 ppm for the ascorbic acid standard). In summary, the aqueous extracts from the leaves of <em>P. guajava</em> and the bark of <em>C. verum</em> have excellent functional properties. A combination of these plant extracts can enhance certain bio activities, indicating potential nutraceutical applications.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100537"},"PeriodicalIF":0.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463976","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":"From clay pots to commercial crowns: Marula beer as a promising exotic beverage for the 21st century","authors":"Edwin Hlangwani,&nbsp;Bhekisisa Dlamini","doi":"10.1016/j.foohum.2025.100535","DOIUrl":"10.1016/j.foohum.2025.100535","url":null,"abstract":"<div><div>The consumption of marula fruit (<em>Sclerocarya birrea</em>) beer has a long history in Southern Africa. For over 10,000 years, marula fruit beer has played a central role in the dietary, spiritual, and socio-cultural reality of low-income communities in South Africa, Zimbabwe, Namibia, Botswana, and the Kingdom of Eswatini. Given its high vitamin C content (two times the vitamin C content of oranges), antioxidants, and minerals, marula fruit, marula fruit juice, and marula fruit beer have been important sources of nutrients in rural areas. In recent decades, the production of marula fruit beer has transcended its cultural and social relevance, becoming a crucial economic driver by providing much-needed household income. Women have particularly benefited from the direct sale of the marula fruit to marula fruit liqueur producers such as Distell, and the informal trade of the beer to the local people. Seeing the potential to grow the market, a few marula fruit beer commercialisation attempts were made in the 1990s, albeit without much success. These past failures highlight the absence of comprehensive data on optimal standard processing procedures, nutritional composition, economic and export potential, societal relevance, microbial quality, and consumer safety. The consideration of each of these aspects is necessary for the successful commercialisation and market adoption of the beverage, locally and internationally. Thus, this study provided a comprehensive review of various aspects and properties that describe marula fruit beer fundamentally as an artisanal product with the potential to be a competitive exotic fruit alcoholic beverage in the niche market of fruit-based alcoholic drinks.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100535"},"PeriodicalIF":0.0,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422490","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":"Factors influencing food safety and good manufacturing practices in ready-to-eat meat processing plants in Ontario, Canada: A qualitative study","authors":"Abhinand Thaivalappil ,&nbsp;Jiin Jung ,&nbsp;Fatih Sekercioglu ,&nbsp;Ian Young","doi":"10.1016/j.foohum.2025.100538","DOIUrl":"10.1016/j.foohum.2025.100538","url":null,"abstract":"<div><div>Inspections of ready-to-eat (RTE) meat processing plants in Canada have identified a lack of compliance with good manufacturing practices (GMPs), indicating a need to improve food safety practices to protect consumers. The objective was to conduct a qualitative study to explore factors influencing food safety practices and GMPs in meat processing plants. Semi-structured interviews and open-ended online surveys were conducted among RTE meat processing plant operators in Ontario, Canada. Across all 18 participants, most were owners (n = 9, 50 %) and indicated they had worked in their plant for more than 10 years (n = 10, 59 %). Three themes were generated through reflexive thematic analysis: (i) education, experience, strong core values, and positive attitudes contribute to safe and high-quality food production, (ii) day-to-day challenges are exacerbated by inadequate resources, changing regulations, and a fractured relationship with government, and (iii) on-the-ground changes are needed to improve plant productivity and reduce external hurdles. Operators from this study shared opportunities for improvement to tackle existing food safety challenges faced by the meat industry. These included facilitating dialogue with the government, providing program planning support, and increased professional development opportunities for meat operators. These findings can help shape government priorities as they pertain to meat processing plants, and support interventions aimed at improving food safety and GMPs in the RTE meat and poultry sector.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100538"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422487","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":"Additives for sustainable fruit packaging: A systematic review","authors":"Angelucia Gonçalves Parente ,&nbsp;Ana Caroliny de Souza ,&nbsp;Fernanda Silva Ferreira ,&nbsp;Henrique Sátiro Gama e Silva ,&nbsp;Sérgio Tonetto de Freitas ,&nbsp;Gabriela Lemos de Azevedo Maia ,&nbsp;David Fernando de Morais Neri","doi":"10.1016/j.foohum.2025.100534","DOIUrl":"10.1016/j.foohum.2025.100534","url":null,"abstract":"<div><div>Fruit packaging plays a crucial role in preserving quality, ensuring safety, extending shelf life, and reducing postharvest waste. This study systematically reviewed 316 studies conducted in 34 countries over the past six years to evaluate the role of additives in improving the structural and functional properties of packaging and their efficiency in maintaining fruit quality. The review focuses on three main packaging methods: direct fruit coating, fruit wrapping, and alternative approaches. A total of 83 types of chemical, physicochemical, biological, mechanical, and sensory tests were analyzed to assess the performance of these packaging systems. Key findings reveal innovations in active, edible, functional, intelligent, and sustainable packaging, with an emphasis on environmental sustainability and food safety. Notable additives, such as glycerol, essential oils, natural extracts, Tween, nanocellulose, silver nanoparticles, zinc oxide, and calcium chloride, demonstrated the ability to enhance film and coating properties, including elasticity, antimicrobial activity, and UV protection. These advancements contribute to the extension of shelf life across various fruit species, addressing global challenges in reducing food waste. This review highlights the systematic identification of trends, gaps, and opportunities in additive applications for fruit packaging, offering insights for the development of sustainable and effective packaging solutions. By consolidating diverse findings, this study provides a foundation for future innovations in the field, aligning with growing consumer demand for environmentally responsible and efficient postharvest technologies.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100534"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453562","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":"“Essential oil intervention: The antimicrobial and antibiofilm properties of clove oil and Eugenol against vibrio cholerae O1”","authors":"Lipi Poojara ,&nbsp;Jignesh Prajapati ,&nbsp;Nayan K. Jain ,&nbsp;Rakesh M. Rawal","doi":"10.1016/j.foohum.2025.100533","DOIUrl":"10.1016/j.foohum.2025.100533","url":null,"abstract":"<div><div><em>Vibrio cholerae</em> O1, the causative agent of cholera, is a gram-negative bacterium transmitted through contaminated food and water, particularly in areas with poor sanitation. Its ability to form biofilms enhances survival, colonization, and resistance, posing a significant challenge in managing infections. As conventional antimicrobials lose efficacy, essential oils with diverse bioactive compounds, such as <em>Syzygium aromaticum</em> (clove oil) and its major component eugenol, offer promising alternatives. This study evaluates the antimicrobial and anti-biofilm properties of clove oil and its major component eugenol against <em>V. cholerae</em> O1 using various assays, including broth microdilution, biofilm inhibition, EPS reduction, membrane integrity and Biofilm gene expression. Along with potent anti-microbial activity, both agents effectively inhibited biofilm formation and disrupted pre-formed biofilms. Gene expression analysis revealed a concentration-dependent upregulation of biofilm-related genes <em>vpsA</em> and <em>rbmA</em> at sub-inhibitory levels. like, clove oil at MIC/2 induced an 8-fold increase in <em>vpsA</em> and a 6-fold increase in <em>rbmA</em>, reflecting a bacterial stress response to sub-lethal antimicrobial exposure. However, at MIC concentrations, these agents exhibited rapid bactericidal effects, leaving no viable cells for gene expression analysis. The findings underscore the dual role of clove oil and eugenol: while potent in eliminating bacteria at inhibitory concentrations, they also elicit biofilm-related survival mechanisms at sub-lethal doses, a phenomenon documented in prior studies with other antimicrobials. Understanding these stress-response mechanisms provides insights into optimizing therapeutic strategies for biofilm-associated infections. These results position <em>Syzygium aromaticum</em> and eugenol as potential alternatives to combat antimicrobial resistance, advancing the application of natural products in clinical and public health settings.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100533"},"PeriodicalIF":0.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422486","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":"Consumers’ food safety risk perception of liquid milk: Empirical evidence from Dhaka city of Bangladesh","authors":"Kh Zulfikar Hossain ,&nbsp;Jianhong Xue","doi":"10.1016/j.foohum.2025.100536","DOIUrl":"10.1016/j.foohum.2025.100536","url":null,"abstract":"<div><div>Consumers’ food buying decisions are greatly influenced by their food safety risk perception. Over the past few years, Bangladeshi consumers have witnessed various food safety incidents which have aggravated their confidence in domestic foods. This study assessed consumers’ food safety risk perception of liquid milk and determined factors that influence their risk perception. We conducted a face-to-face consumer survey using a structured questionnaire to gather data from 384 liquid milk consumers in the capital city of Dhaka, Bangladesh. To identify factors influencing consumers’ perception of milk safety risk, we used Ordinary Least-Squares (OLS) regression model. Results indicate that an overwhelming majority (94.27 %) of consumers have medium to high levels of perceived food safety risk towards liquid milk. Based on consumers’ average risk perception score, microbial risk ranked first followed by harmful adulterants and heavy metal contamination risks. The regression analysis shows that various factors such as experience of food poisoning, objective knowledge of food safety, trust in food chain actors, food safety information acquisition, negative emotion towards food safety incidents, the frequency of checking food labels, education, and milk consumption per month significantly affect consumers' perception of milk safety risk. In order to devise effective supply chain management strategies for ensuring milk safety and restoring consumer confidence in milk safety, this study's findings have significant policy implications.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100536"},"PeriodicalIF":0.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422488","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":"Mango-alginate gels: Characterization by objective and subjective attributes","authors":"B.S. Roopa","doi":"10.1016/j.foohum.2025.100532","DOIUrl":"10.1016/j.foohum.2025.100532","url":null,"abstract":"<div><div>The formation of mango-alginate gels with four independent variables like mango juice (50–92 g/100 g), sodium alginate (3–5 g/100 g), glucono-δ-lactone (1.5–2.5 g/100 g) and calcium orthophosphate (1.5–2.5 g/100 g) was designed by employing a second order central composite rotatable design. The response functions studied are compressive textural parameters (maximum stress and Young’s modulus), sensory parameters (hardness, and springiness), rate of syneresis of mango gel and the power law model parameters like rigidity constant (k) and degree of concavity (n). The experimental results relating to the independent variables and response functions fitted well and show a correlation coefficient (r) value 0.773 and 0.996 (significant at p ≤ 0.01). The rigid gel texture reduces and yields very soft mango gel as the concentration of mango juice increases. As increase in the gelling agent concentration of 3–5 %, increases the elasticity and rigid textural property. The results of the optimization study show a wide variation in textural and sensory properties. A good mango gel can be set with a firm texture is a desirable product while very hard texture and high adhesive characteristics are undesirable.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100532"},"PeriodicalIF":0.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422489","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":"Physicochemical characterization, pectin extraction and analysis of volatile compounds of Alibertia sorbilis Ducke using ultrasound: Potential for new products in the bioeconomy of the Amazon","authors":"Vanessa de Souza Marinho ,&nbsp;Ludmylla Negreiros do Nascimento ,&nbsp;Bruna Ribeiro de Lima ,&nbsp;Jaime Paiva Lopes Aguiar ,&nbsp;Francisca das Chagas do Amaral Souza","doi":"10.1016/j.foohum.2025.100529","DOIUrl":"10.1016/j.foohum.2025.100529","url":null,"abstract":"<div><div><em>Alibertia sorbilis</em> Ducke is a native species of the Amazon, and its fruit has great potential for the production of food and pharmaceutical derivatives. This study aimed at the physicochemical characterization of the fruit of <em>A. sorbili</em>, including the analysis of the composition of its pulp and seeds, and the application of innovative technologies, such as ultrasound, for the extraction of pectin and bioactive compounds. The physicochemical analyses indicated high levels of acidity and carbohydrates, as well as volatile compounds that contribute to the fruit's sensory characteristics. The extraction via ultrasound was optimized through response surface methodology, which demonstrates higher efficiency in relation to the conventional extraction method. The results suggest that <em>A. sorbilis</em> has ample highlight for the development of new products, especially in the food and cosmetics sector, which could contribute to the strengthening of the bioeconomy of the Amazon and the sustainable use of the region’s natural resources.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100529"},"PeriodicalIF":0.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395550","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":"Sensory evaluation of wheat bread supplemented with chickpea: The effect of the chickpea flour fermentation","authors":"Micaela Parmigiani ,&nbsp;Débora Natalia López ,&nbsp;Emilce Elina Llopart ,&nbsp;Valeria Boeris","doi":"10.1016/j.foohum.2025.100527","DOIUrl":"10.1016/j.foohum.2025.100527","url":null,"abstract":"<div><div>This work examined the effect of kefir fermentation on the sensory characteristics and overall acceptability of composite breads, prepared by partially substituting wheat flour (WF) with chickpea flour (CF). Breads were formulated with WF, CF, or kefir-fermented chickpea flour (KCF) at a 25 % substitution level. A semi-expert panel conducted a descriptive sensory analysis, and untrained consumers performed a hedonic evaluation. The descriptive analysis indicated that both CF and KCF breads had a darker crust and crumb color compared to WF-bread. This was attributed to the inherent color of CF and KCF as well as the enhanced Maillard reactions. KCF-bread had smaller alveoli compared to CF and WF breads whereas the hardness was similar to both CF and WF breads. The fermentation process imparted a slight kefir flavor to the products and reduced the intensity of the characteristic chickpea aroma in KCF-bread but did not significantly affect the chickpea taste. In the hedonic evaluation, the majority of evaluators rated all breads positively, with scores predominantly above 6. The overall acceptability scores revealed that over 75 % of the evaluators rated the three bread samples as being of very good quality. Overall, it was found that kefir fermentation enhances the sensory characteristics of CF-bread, broadening the acceptability of this composite bread. This process may offer a viable approach to increasing legume flour incorporation in bread products while maintaining consumer acceptance.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100527"},"PeriodicalIF":0.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403019","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":"Greenwashing in the agri-food industry: A discussion around EU policies and the Italian","authors":"Caterina Sciortino ,&nbsp;Filippo Sgroi ,&nbsp;Simona Napoli","doi":"10.1016/j.foohum.2025.100528","DOIUrl":"10.1016/j.foohum.2025.100528","url":null,"abstract":"<div><div>This research paper examines greenwashing within the agri-food sector, with a focus on the developing legal frameworks in the EU and Italy. It provides a critical evaluation of the effectiveness of recent legislative initiatives, including the EU Directive 2024/825/EU, designed to curb deceptive environmental marketing practices. This research examines the greenwashing tactics prevalent in Italy's agri-food industry and evaluates how regulatory frameworks are evolving to combat these deceptive practices. Through a description of EU and Italian policies, such as the Consumer Code and ISO certifications, and reviewing specific case studies like San Benedetto and Sant'Anna, the work aims to assess the real-world impacts of these regulations on consumer protection and corporate transparency. At the end, the study aims to provide insights and policy recommendations that promote transparency, accountability, and authentic sustainability in the agri-food sector.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100528"},"PeriodicalIF":0.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143356266","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}