Food and Humanity最新文献

{"title":"Nutritional attributes and acceptability of gluten-free cookies from composite flour of oats, sweet potato and chickpea","authors":"Abimbola K. Arise ,&nbsp;Caesar Nwosu ,&nbsp;Ayomide Zainab Tanimowo","doi":"10.1016/j.foohum.2025.100643","DOIUrl":"10.1016/j.foohum.2025.100643","url":null,"abstract":"<div><div>This study determined the nutritional properties and acceptability of cookies from composite flour of oats, sweet potato and chickpea. The composite flour was analysed for functional properties while the developed cookies were analysed for proximate composition, physical properties, sensory properties and amino acid composition using standard methods. Result obtained were analysed statistically. The flour blends showed a decrease in the oil absorption capacity with increase in chickpea content (2.70 – 2.42 %). The bulk density increased with increase in chickpea content (3.00 g/ml – 3.08 g/ml). The cookies showed an increase in proximate composition with increasing chickpea content. Analysis of the physical properties showed a reduction in weight and an increase in spread ratio of the cookies prepared from the composite flour compared to the control. The amino acid profile showed an increase in the amount of essential amino acids in the enriched oat flour (31.39/100 g protein) compared with the control sample (29.99/100 g protein). The sensory evaluation of the cookies showed that the enriched cookies were highly acceptable by the panellists, generally scoring above 7 out of a 9-point scale. It was concluded that acceptable and gluten-free cookies, high in nutritional value can be developed from this composite flour.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100643"},"PeriodicalIF":0.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144088747","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":"Applications of Spirulina in the food industry: Scientometric and systematic review","authors":"Thiwanga N. Withana ,&nbsp;Yohan. S. Ranasinghe ,&nbsp;Ajith I. Rathnayake ,&nbsp;Thushara C. Bamunuarachchige ,&nbsp;H.K.S. de Zoysa","doi":"10.1016/j.foohum.2025.100644","DOIUrl":"10.1016/j.foohum.2025.100644","url":null,"abstract":"<div><div>Spirulina, a filamentous cyanobacterium, is widely recognized as a food supplement that is rich in protein (50–60 %), antioxidants, essential fatty acids, and other minor nutrients. It serves various industries, including food, cosmetics, and personal care, all boosted by biotechnology. In this study, a bibliometric analysis was conducted using the Web of Science (WOS) database, which includes 399 publications from SCI-EXPANDED, SSCI, and A&amp;HCI documents based on the application of Spirulina in the food industry published from 2014 to 2024 as a quantitative analysis. The analysis showed that 2021 had the highest number of publications. Keywords such as microalgae, <em>Spirulina platensis</em>, biomass, and antioxidants are widely used in this field. A potential alternative to health supplementation for humans is the most cited paper of 2019, with 460 total citations. Brazil has the highest number of articles published in this field, while Spain leads in collaborative research studies. Furthermore, the study provides a comprehensive overview of the application of Spirulina in the food industry, addressing nutritional deficiencies, current trends, challenges, and emerging opportunities for international research collaborations. Overall, this study aims to investigate the benefits and potential applications of Spirulina in the food industry through viable biotechnology and emphasizes it as a versatile tool, highlighting the necessity of bibliometric analysis for future research.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100644"},"PeriodicalIF":0.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071350","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":"Evaluation of nutritional profile and potentially toxic metal accumulation in cephalopods from the Rameswaram coast, southeastern India","authors":"Eswaran Rangasamy,&nbsp;Muniasamy Muniyandi","doi":"10.1016/j.foohum.2025.100634","DOIUrl":"10.1016/j.foohum.2025.100634","url":null,"abstract":"<div><div>These study evaluates proximate value, bioaccumulation of potentially toxic metals and fatty acid levels in selected cuttle fish (<em>Sepia officinalis</em>) and squid (<em>Sepioteuthis lessoniana</em>) in pre-monsoon season during 2024 from the Rameswaram, south east coast of India. Both species cuttle fish and squid detected (mantle, head and wings) potentially toxic metal levels mg/100 g⁻¹ of Al (250.6 and 244.12), As (330.02 and 116.25), Pb (5.23 and 1.00, Cu (3.56 and 2.44), Cd (0.53 and ND), Cr (7.72 and 5.32), Zn (790.19 and 142.07), Se (11.06 and 2.94), Sr (1004.08 and 145.48), and Mn (116.46 and 74.51) higher than the permissible limit. The present study revealed that the level of potentially toxic metals, were significantly high in the cephalopods collected from Rameswaram fish landing center and proximate composition and fatty acids components insignificantly lower level in the both species. As a result, in anthropogenic stress within the organisms. They provide evidence of potentially toxic metal bioaccumulation in cuttlefish and squid, reflecting the untoward marine pollution of the coastal environment of Rameswaram. This study provides the significant data on potentially toxic metal contamination in commercial marine cephalopods from the Rameswaram south east coast of India that will help in maintain the quality of sea food sustainably, increase commercial export credentials and regular monitoring on the coast.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100634"},"PeriodicalIF":0.0,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107353","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":"Development, nutritional evaluation, and consumer acceptability of non-alcoholic fermented beverages made from Sclerocarya birrea (Marula) and provitamins A biofortified maize","authors":"Nothando Delight Dlamini ,&nbsp;Unathi Kolanisi ,&nbsp;Muthulisi Siwela ,&nbsp;Nkosinathi Goodman Dlamini PhD Microbiology","doi":"10.1016/j.foohum.2025.100640","DOIUrl":"10.1016/j.foohum.2025.100640","url":null,"abstract":"<div><div>The fruits of the Marula plant are rich in ascorbic acid, containing three times the vitamin C found in orange juice, along with various minerals and antioxidants. Despite these nutritional benefits, research indicates that the full potential of Marula fruit still needs to be explored, posing a risk to the plant's sustainability. In Kwa-Zulu Natal (KZN), there is a growing trend of utilising Marula fruits in producing \"<em>utshwala bamaganu,\"</em> a locally favoured alcoholic beverage fermented from fruits and sweetened with sugar. However, households with limited alcohol consumption often do not partake in this beverage. In KZN, most non-alcoholic fermented drinks are maize-based, raising concerns about potential vitamin A deficiencies in rural areas where excessive consumption of these beverages may displace more nutritious food options. This study addresses these issues by developing non-alcoholic fermented beverages incorporating Marula fruits and Provitamin A biofortified maize. Using an experimental design, recipes sourced from key informants were combined, standardised, and modified by substituting traditional white maize meals with 100 % Provitamin A biofortified maize to enhance the nutritional profile of the beverages. At full concentration, Marula juices served as both the sugar source and fermenting agent, while other ingredients remained unchanged. Various fermentation techniques—including roasting, milling, and boiling—were employed to develop the three beverages. The beverage samples were analysed for nutritional content, focusing on vitamin A, amino acids, and mineral compositions. Following analysis, 60 consumers participated in sensory evaluations using a 5-point hedonic scale to provide feedback. The results revealed significant nutritional improvements, particularly in essential minerals like zinc and iron; Sample 2 exhibited the highest iron content at 53 ppm. Roasting significantly enhanced flavour and overall acceptability, with consumers rating Sample 1 the highest. However, vitamin A levels across all samples were below detection limits, likely due to degradation from heat exposure. This study highlights the potential of incorporating Marula and biofortified maize into fermented beverages to enhance food and nutrition security. The findings suggest that optimizing fermentation and processing methods could improve nutritional benefits, although retaining vitamin A remains challenging.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100640"},"PeriodicalIF":0.0,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144088746","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":"Optimization of the combination of different flours to minimize the acrylamide and hydroxymethylfurfural and evaluation of physicochemical properties in biscuits by using a D-optimal mixture design","authors":"Vandana Verma ,&nbsp;Zoomi Singh ,&nbsp;Neelam Yadav","doi":"10.1016/j.foohum.2025.100631","DOIUrl":"10.1016/j.foohum.2025.100631","url":null,"abstract":"<div><div>Acrylamide (AA) and 5-hydroxymethylfurfural (HMF) are the byproducts of the Maillard reaction that pose health risks due to their high exposure to the Western diet. This study explores the effects of substituting wheat flour with chickpea, buckwheat, and chia seed flours in biscuit formulations (labeled A, B, C, and D, respectively) on the formation of AA and HMF. Physicochemical analyses revealed variations in moisture, protein, fat, ash, crude fiber, and other components among the flours. Evaluation of biscuit properties, including color, texture, nutrition, and antioxidants, demonstrated significant impacts based on flour combinations. Chickpea flour increased hardness and overall acceptability, while buckwheat and chia flour enriched biscuits with antioxidants. The study emphasized the influence of flour compositions on these compounds, providing crucial insights for healthier biscuit production.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100631"},"PeriodicalIF":0.0,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071352","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":"Evaluation of the physicochemical and sensorial properties of coconut milk-soy protein-based ice cream","authors":"Oni Yuliarti ,&nbsp;Ng Xiang Ting Elise ,&nbsp;Lim Kar Yee Megan ,&nbsp;Amalia Chng Wan Yi ,&nbsp;Koh Wen Min","doi":"10.1016/j.foohum.2025.100557","DOIUrl":"10.1016/j.foohum.2025.100557","url":null,"abstract":"<div><div>The effect of varying coconut milk (CM) and soy protein powder (SPP) on the physicochemical and sensorial properties of coconut milk-based ice cream was investigated. The formulation comprised of CM and SPP with five different ratios <em>i.e</em>.: 55:0; 51:4; 49:6; 47:8 and 45:10. Increasing ratio of SPP to CM reduced the ice cream melting rate from ∼3–0 mL/min due to the increase in total solid amount and formation of soy protein-gel matrix which strengthened the ice cream network structure. The results showed that ice cream viscosity, gel strength and viscoelastic properties increased with SPP incorporation, which could be the reason for lowering melting rate. CM-based ice cream overrun had improved to more than doubled from 12 % to 25 % when SPP was incorporated, presumably attributed to formation soy protein gel matrix. However, the overrun decreased to ∼10 % when the SPP amount was further increased to 10 % (<em>p</em> &lt; 0.05) as air cells in the system collapsed due to protein aggregation and ice cream dense structure. The ratio of SPP in coconut milk-based ice cream should be considered carefully as it could altered the sensorial attributes significantly. Addition of SPP below 6 % w/w could be considered as it contributed to coconut milk ice cream good mouthfeel and meltdown rates. This study establishes a foundation for further studies to be explored on ice cream structure formed by CM and SPP that yields ice cream with desirable structure and sensorial properties.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100557"},"PeriodicalIF":0.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619859","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":"Tamarind seeds: Potential valorisation as coffee substitute-roasting and its characterization","authors":"Mundas Geethalaxmi,&nbsp;C.K. Sunil,&nbsp;Ashish Rawson,&nbsp;N. Venkatachalapathy","doi":"10.1016/j.foohum.2025.100563","DOIUrl":"10.1016/j.foohum.2025.100563","url":null,"abstract":"<div><div>Tamarind seeds, often underutilized, which are rich in phenols and flavonoids and also good source of minerals and amino acids are being explored as a potential coffee substitute through roasting at light, medium, and dark levels. The current study compares tamarind seed brews' (roasted in a rotary oven at 240 °C for 16 min (light), 250 °C for 17 min (medium), and 250 °C for 21 min (dark)) physicochemical, phytochemical, aroma profile, and sensory characteristics with coffee brew. As the roasting intensity increased, there was a decrease in L* , b* , ΔE, chroma, and hue angle (H°), while a* and browning index values were higher in the medium brew. The increase in roasting level also reduced total soluble solids (1.16–0.70 °Brix), titratable acidity (0.14–0.10 %), total phenolic content, and antioxidant activity. The dark roast exhibited the highest pH (6.10), extraction yield (11.63 %), total solid content (15.64 mg/mL), and viscosity (1.62 cP). The caffeine content in the tamarind seeds at different roasting was nil. Aroma profile analysis revealed the presence of furans, pyrazines, pyrroles, aldehydes, and ketones in the brews, which contributed to the aroma of tamarind seed brew similar to coffee brew. Sensory evaluation indicated that the dark tamarind seed brew resembles and comparable to coffee. The PCA biplot of sensory data of coffee and dark brew exhibited higher values for aroma, taste, color, aftertaste and overall acceptability in comparison to light brews, suggesting its potential as a viable coffee substitute.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100563"},"PeriodicalIF":0.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619858","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":"Comparative analysis of amino acid, proximate and mineral compositions of Persea americana seeds and Telfairia occidentalis seeds formulated diet","authors":"Ovigueroye Ekayoda ,&nbsp;Helen Ejiro Kadiri ,&nbsp;Augustine Apiamu ,&nbsp;Joel Okpoghono","doi":"10.1016/j.foohum.2025.100564","DOIUrl":"10.1016/j.foohum.2025.100564","url":null,"abstract":"<div><div>Essential nutrients found in food contribute to optimal human health. This study examined the nutritional content and amino acid profiles of diets composed of casein, <em>Persea americana</em> (avocado) seeds, and <em>Telfairia occidentalis</em> (fluted pumpkin) seeds. Nine distinct diets, including casein, avocado seeds (AS), fluted pumpkin seeds (FPS), protein-deficient, and combinations of both seeds were formulated. Standard methodologies were utilized to assess the nutritional qualities and amino acid compositions of these diets. Mineral analysis revealed varying levels of phosphorus, iron, magnesium, zinc, copper, manganese, calcium, potassium, and sulphur across the diets. FPS diets exhibited the highest mineral content compared to the other diets. Proximate analysis indicated that protein-deficient diet contained the highest carbohydrate content (30.13 %), while the FPS diet had the lowest (12.87 %). Casein diets were found to have elevated levels of crude protein. Amino acid analysis demonstrated that the 30 % FPS diet had the highest total amino acid concentration of 8.58 mg/g, while the protein-deficient diet had the lowest of 4.20 mg/g. The results indicated that FPS diets are richer in minerals and amino acids. This research suggests that <em>T. occidentalis</em> seeds could potentially be used to develop nutritional supplements aimed at enhancing human health and nutrition.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100564"},"PeriodicalIF":0.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619965","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":"Obtaining extracts of Curcuma longa, essential oil of rosemary and evaluation of antioxidant capacity: Application in preventing oxidation of fermented butter","authors":"Marcia Miss Gomes ,&nbsp;Nycollas Stefanello Vianna ,&nbsp;Larissa Capeletti Romani ,&nbsp;Vitoria Dassoler Longo ,&nbsp;Altemir José Mossi ,&nbsp;Helen Treichel ,&nbsp;Larissa Canhadas Bertan ,&nbsp;Luciano Tormen","doi":"10.1016/j.foohum.2025.100561","DOIUrl":"10.1016/j.foohum.2025.100561","url":null,"abstract":"<div><div>This study aimed to develop fermented butter by adding <em>Curcuma longa</em> extract and Rosemary essential oil to evaluate the fermented butter's oxidative stability. The extracts and essential oil were evaluated for antioxidant activity by three different methods, and the total phenol content was also determined. The extracts' ability to prevent linoleic acid oxidation was assessed. The analysis of the accelerated oxidation data of the butter with the additives tested allows us to conclude that the effect of sodium chloride on the oxidative behavior of the fermented butter is different from that of traditional butter, considering the absence of an added antioxidant, with traditional butter with salt presenting the highest levels of acidity, peroxides, and thiobarbituric acid reactive substances (TBARs). The incorporation of turmeric extract did not significantly alter the acidity of the fermented butter. Still, it prevented the formation of peroxides and TBARS as much as the artificial antioxidant butylhydroxytoluene (BHT). These results allow us to conclude that turmeric extract obtained with acetone is a promising alternative as an antioxidant in butter, making it clear that the essential oil has an evident effect against lipid oxidation, and its use is restricted only for sensory alteration when desired.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100561"},"PeriodicalIF":0.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143611569","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":"Micro stressors and experiences: Effects of extreme climate events on smallholder food security in semi-arid Ghana","authors":"Kamaldeen Mohammed ,&nbsp;Sulemana Ansumah Saaka ,&nbsp;Evans Batung ,&nbsp;Herwin Ziemeh Yengnone ,&nbsp;Cornelius KA Pienaah ,&nbsp;Daniel Amoak ,&nbsp;Moses Kansanga ,&nbsp;Isaac Luginaah","doi":"10.1016/j.foohum.2025.100560","DOIUrl":"10.1016/j.foohum.2025.100560","url":null,"abstract":"<div><div>The semi-arid region of Ghana is one of the major climate change vulnerability hotspots, characterized by extreme climate change events such as floods, droughts, and erratic rainfall. High vulnerabilities coupled with low adaptive capacities lead to catastrophic impacts on agriculture and food systems among subsistence farmers in semi-arid regions. This paper used a cross-sectional survey (n = 1100) to explore the association between the experience of four severe climatic stressors (i.e., drought, flood, erratic rain, storm) and household food insecurity among smallholder farmers in semi-arid Ghana. The results showed that an increase in the number of climatic stressors experienced by households was associated with a 2.6 times likelihood of being severely food insecure. Also, the experience of each of the severe climatic stressors (drought, flood, storm and rainfall) was associated with household food insecurity. The study highlights that the localized occurrence and experience of climatic stressors, along with their impacts on food security, make one-size-fits-all adaptation strategies inadequate for protecting smallholder households from the adverse effects of climate stressors on agriculture and food systems in semi-arid Ghana and similar contexts in sub-Saharan Africa. To address this, it is essential to actively engage smallholder households and communities in identifying their varying experiences of climatic stressors and implement targeted strategies tailored to address specific household vulnerabilities.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100560"},"PeriodicalIF":0.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619964","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}