Food and Humanity最新文献

{"title":"A study on molecular composition and nutritional profiling of finger millet (Ragi) cake developed for menopausal women","authors":"Mridula Pandey ,&nbsp;Sadhna Singh ,&nbsp;Namita Joshi ,&nbsp;Pratibha Singh ,&nbsp;Ayushi Mishra","doi":"10.1016/j.foohum.2025.100964","DOIUrl":"10.1016/j.foohum.2025.100964","url":null,"abstract":"<div><div>Menopause is a natural biological transition occurs between the ages of 45 and 50.This is associated with significant hormonal fluctuations that alter women’s nutritional requirements. This study aimed to develop a nutrient-enriched <em>Ragi (finger millet, Eleusine coracana)</em> cake standardized to fulfil the specific dietary needs of postmenopausal women. Composite flour formulations were prepared using finger millet and wheat flour in varying ratios (100:0, 75:25, 50:50, and 0:100) and sensory evaluations were conducted to identify the most acceptable variant. The optimized formulation 50:50 formulation (T₂) was further enriched with various sweeteners i.e. table sugar, dates, jaggery and sugar-free to enhance both nutritional value and palatability. The jaggery-based variant (T₂) recorded the highest overall acceptability score (9.0 ± 1.08) among panellists. Proximate analysis of the optimized sample shown a high content of protein (7.7 ± 0.16 g), dietary fiber (15.1 ± 0.05 g) and essential minerals such as calcium (576.00 ± 0.26 mg), phosphorus (316 ± 0.56 mg), magnesium (240 ± 1.40 mg) and iron (6 ± 0.77 mg) per 100 g. Minerals content were computed using inductively coupled plasma–optical emission spectrometry (ICP-OES). Fourier Transform Infrared (FTIR) spectroscopy confirmed the presence of bioactive compounds and antioxidants through characteristic peaks at 2928 cm⁻¹ (C–H, Aromatic, Para-disub benzene) and 3456 cm⁻¹ (N–H stretching of primary amines associated with proteins). Texture analysis showed improved softness (hardness = 0.28 mJ), springiness (10.62 mm), and chewiness suitable for older adults. Shelf-life testing revealed microbial stability up to six days within FSSAI limits (TPC ≤ 10⁴ CFU/g), while anti-nutritional factors were reduced to safe levels phytates (112.4 mg), tannins (58.6 mg CE), and oxalates (39.7 mg/100 g). The nutrient profile of the <em>Ragi cake</em> supports bone health (calcium, phosphorus), stress reduction and sleep quality (magnesium), and muscle maintenance (protein), provide promising functional food for improving postmenopausal well-being.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100964"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145792020","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":"Incorporation of crude palm oil: Influence on physicochemical, carotenoid, and consumer acceptance of dark chocolate","authors":"Eric Owusu Mensah,&nbsp;Peter Awuni Abaliya","doi":"10.1016/j.foohum.2025.100989","DOIUrl":"10.1016/j.foohum.2025.100989","url":null,"abstract":"<div><div>Crude palm oil (CPO) has great potential for a cocoa butter alternative (CBA). It is anticipated to improve the appearance, taste, and nutritional properties of chocolate. Therefore, the objective of this research was to determine the effects of CPO substitution on physicochemical, sensory acceptance, and nutritional properties (carotene) of dark chocolate. The CPO substituted dark chocolates containing 0 %, 6 %, and 12 % CPO were produced, and standard methods were employed to assess the physicochemical attributes and carotene content of the ingredients and chocolates. Moisture content, free fatty acid (FFA), and peroxide values of the extracted crude palm oil (ECPO) were significantly lower than the crude palm oil purchased from the market (CPOM), while β-carotene and total carotene were higher. Moreover, there was no significant difference (p &gt; 0.05) between the palm oil-substituted chocolates produced. In sensory profiling, the scores for the appearance, taste, mouthfeel, and texture of the CPO-substituted chocolates did not differ significantly (p &gt; 0.05) from the control. Chocolate formulated with 6 % CPO was the most preferred by consumers (7.55 ± 0.99). This study suggested that CPO substitution at 6 % has the potential to improve the appearance, taste, texture, and mouthfeel of dark chocolate while enhancing its nutritional profile. In addition, the moisture content, FFA, and peroxide value of the CPO met the standards and regulations set by accredited Institutions and food bodies globally.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100989"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145885104","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 characteristics of Kyrgyz khainak milk for ghee production","authors":"Rimma Elemanova ,&nbsp;Loreta Serniene ,&nbsp;Aigul Usubalieva ,&nbsp;Aigul Tayeva ,&nbsp;Bakhytkul Baikhozhaeva ,&nbsp;Mukarama Musulmanova","doi":"10.1016/j.foohum.2025.100990","DOIUrl":"10.1016/j.foohum.2025.100990","url":null,"abstract":"<div><div>Ghee is a staple traditional food in Kyrgyzstan, often produced domestically in high-altitude regions using milk from the <em>khainak</em> (a yak-cow hybrid). This study characterized khainak milk and the ghee derived from it to evaluate its potential for industrial valorization. Compared to cow milk, Kyrgyz khainak milk exhibited significantly higher (p &lt; 0.05) content of fat (5.0 ± 0.07 g 100 g⁻¹), protein (4.39 ± 0.06 g 100 g⁻¹), and titratable acidity (19.5 ± 0.7 °Т), along with a high fat globule count (∼ 4 ×10⁹ per cm³) and an average globule diameter of 3.21 µm. To obtain 1 kg of ghee, approximately 20 L of khainak milk are required, which is less than the typical 25–30 L needed for cow milk. Color analysis showed no significant difference between ghee from khainak and cow milk, consistent with their similar β-carotene content (0.8 mg 100 g⁻¹ and 0.7 mg 100 g⁻¹, respectively). The fatty acid (FA) profile of khainak ghee was dominated by saturated FAs (64.65 g 100 g⁻¹ of total FA), followed by monounsaturated (31.52 g 100 g⁻¹ of total FA) and polyunsaturated FAs (3.73 g 100 g⁻¹ of total FA). The atherogenic and thrombogenic indices of khainak ghee were below 3.0. These findings highlight the distinctive physicochemical and nutritional properties of khainak ghee, supporting its potential for the sustainable development of high-altitude dairy farming in Kyrgyzstan through targeted industrial processing.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100990"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145885106","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 and characterization of functional cookies enriched with spray dried strawberry particles: Sensorial, textural, physicochemical properties, antioxidant capacity and bioaccesibility assay of phenolic compounds","authors":"Henao-González Daniel ,&nbsp;Ramírez-Bustos Cristian ,&nbsp;Nuñez-Andrade Helena ,&nbsp;Almonacid Sergio ,&nbsp;Vega-Castro Oscar","doi":"10.1016/j.foohum.2025.100987","DOIUrl":"10.1016/j.foohum.2025.100987","url":null,"abstract":"<div><div>Today's food consumers seek functionality in the products they consume. In this context, the market offers foods enriched with vitamins, minerals, antioxidants, polyphenols, etc. However, it is essential to determine the bioaccessibility of these compounds to understand the amount available for absorption by the body. The aim of this study was to determine the antioxidant capacity and total phenolic content bioaccessibility in a cookie formulated with spray dried strawberry particles (SP) after <em>in vitro</em> digestion. SP was produced by spray drying at 160 °C with the addition of a carrier agents (Arabic gum and maltodextrin) at a concentration of 22 % w/v in the feed solution. Two types of cookies were formulated: one without spray dried strawberry particles (F1) and one with spray dried strawberry particles as a partial replacement (38 %) for wheat flour (F2). Moisture, firmness, antioxidant capacity, and total phenolic content were analyzed; bioaccessibility was quantified using the <em>in vitro</em> gastrointestinal digestion method. The moisture content for both formulations ranged between 7 % and 8 %, while the firmness was 22.73 N for F1 and 64.27 N for F2. The antioxidant capacity in SP, F1, and F2 was 3.14, 0.62, and 1.66 (mg Trolox Equivalent/g sample); after digestion, the antioxidant capacity was increased in 165.92 %, 108.06 %, and 128.92 % for SP, F1, and F2, respectively. The total phenolic content (mg Gallic Acid Equivalent/g sample) was 11.15 for SP, 0.94 for F1, and 1.45 for F2, with respective bioaccessibility values of 86.19 %, 78.72 %, and 80 %. In conclusion, it was possible to obtain a functional cookie by adding spray dried strawberry particles, with antioxidant capacity and total phenolic content bioaccessibility values that indicate their controlled release after digestion, thus potentially contributing to the achievement of third Sustainable Development Goal.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100987"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145885108","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":"Natural wines produced in Guanajuato, Mexico: A comparative study of two grape varieties (Syrah and Cabernet Franc) on the physicochemical and bioactive properties of the wines","authors":"Cristina Córdova-Acevedo ,&nbsp;Tannia Alexandra Quiñones-Muñoz ,&nbsp;Fabio Macías-Gallardo ,&nbsp;César Ozuna","doi":"10.1016/j.foohum.2026.101014","DOIUrl":"10.1016/j.foohum.2026.101014","url":null,"abstract":"<div><div>Currently, consumer demand for more natural and sustainable products has been on the rise. Thus, natural wines emerge, which seek to preserve the intrinsic properties of the must by avoiding its chemical alteration and its native microbiota, allowing for the creation of wines with properties characteristic of the terroir. Thus, the main objective of the present study was to evaluate the impact of grape variety (Cabernet Franc and Syrah) on the evolution of the physicochemical, bioactive, and antioxidant properties of musts fermented naturally for 15 days. The response variables were correlated using principal component analysis (PCA). For the last day of fermentation, the young SY wine showed a higher content of color intensity (CI) (7.49), red color index (dA) (52.8 %), condensed tannins (CT) (15.3 mg/L), total anthocyanin content (TAC) (63.23 mg C3G/L), phenolic compounds (resveratrol, catechin, myricetin, among others), and antioxidant capacity (18.25 µmol TE/L). Meanwhile, the CF wine only stood out for its higher Hue (4.81) and gallic acid content (113.09 µg/mL). Regarding the PCA (96 % of the variance), it showed positive correlations (&gt;0.70) among the bioactive compounds, antioxidant capacity, and wine color. Finally, natural wines produced in Guanajuato have high levels of sugars, acidity, phenolic compounds, and antioxidant activity, which could make them competitive with wines from other wine-growing regions.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101014"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977930","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 genus Cymbopogon as potential antioxidant in foods using vacuum-packed and non-vacuum-packed in roasted peanuts as a model to assess their oxidative stability and shelf life","authors":"Nicolle Stefani Juncos ,&nbsp;Maria Paz Corradi ,&nbsp;Carolina Florencia Cravero Ponso ,&nbsp;Rubén Horacio Olmedo","doi":"10.1016/j.foohum.2026.100994","DOIUrl":"10.1016/j.foohum.2026.100994","url":null,"abstract":"<div><div><em>Cymbopogon</em> genus has antioxidant potential to be used in food delaying oxidative processes. The objective is to evaluate the antioxidant behavior of this genus by analyzing the application of essential oil (EO) from citronella (<em>Cymbopogon winterianus</em>) (CIEO), lemongrass (<em>Cymbopogon flexuosus</em>) (LEO) and palmarosa (<em>Cymbopogon martinii</em>) (PEO) in roasted peanuts and subsequently determine their shelf life in non-vacuum and vacuum packaging with an EVOH barrier. EO was studied by gas chromatography coupled with mass spectrometry and its antioxidant activity was studied by Free Radical Scavenging Activity (FRSA) and Total Phenol Content (TPC). Subsequently, each EO were applied as glassed, with sunflower oil at 0.02 % w/w, to roasted peanuts and stored (4 months) without vacuum (bio-oriented polpypropylene) and with vacuum in EVOH packaging (low density polyethylene) obtained the treatments Control, BHT, CIEO, LEO and PEO in both conditions. Chemical and volatile oxidation indicators and sensory indicators of the product were determined from peanut and the EO reduced the deterioration in combination with EVOH prolonged the shelf life more than 20 times compared with control in Peroxide Value. The EO contained molecules with antioxidant activity with cintronellal, beta citronellol and cis-geraniol as the main in CIEO and PEO and alpha and beta citral for LEO. CIEO, PEO and LEO showed 31.10, 11.96 and 26.36 % of inhibition for FRSA and 15.65, 13.26 and 11.71 mg/g for TPC, respectively. The compounds present in the <em>Cymbopogon</em> genus, in combination with EVOH, protect the shelf life of peanuts during storage.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100994"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145927048","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":"Improving the strength of curcumin to deactivate resistant Staphylococcus contaminating food","authors":"Nur Hasnah AR ,&nbsp;Angga Pramana ,&nbsp;Afrinal Firmanda ,&nbsp;Anthony Hamzah ,&nbsp;I Wayan Arnata ,&nbsp;Dewi Sartika ,&nbsp;Syifa Robbani ,&nbsp;Ira Desri Rahmi ,&nbsp;Eko Wahyudi","doi":"10.1016/j.foohum.2026.101051","DOIUrl":"10.1016/j.foohum.2026.101051","url":null,"abstract":"<div><div>The emergence of resistant <em>Staphylococcus</em> contaminating food products can potentially increase the risk of infection and mortality. Curcumin molecules, as natural antibacterial agents, have shown their efficacy in inhibiting the viability of resistant <em>Staphylococcus</em>. Curcumin is a yellow hydrophobic compound found abundantly in turmeric rhizomes. Although it has demonstrated efficacy as a natural compound against resistant <em>Staphylococcus</em>, the antibacterial activity is restricted by its low solubility in water, degradation, and instability. Therefore, this article reviews the curcumin mechanism in inhibiting resistant <em>Staphylococcus</em> and the route to accelerate its antibacterial properties. We have successfully identified strategies to improve the bioactivity of curcumin molecules in reducing resistant <em>Staphylococcus</em> food pathogens, including i) Combination with metal nanoparticles, antibiotics, and natural bioactive molecules, ii) Immobilization in delivery medium, iii) Mediated by photodynamic inactivation, and iv) Forming curcumin nanoparticles and nano-emulsions. For food applications, the generation of reactive species, water solubility, degradation, organoleptic, and risks of metal nanoparticles are crucial aspects that require consideration.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101051"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077902","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 and nutrition education for sustainability in the Brazilian School Feeding Program","authors":"Monique Oliveira Sant’Anna ,&nbsp;Isabella Maria Pascoal Brigagão ,&nbsp;Lucas Daniel Sanches ,&nbsp;Jaciara Reis Nogueira Garcia ,&nbsp;Bruno Martins Dala-Paula","doi":"10.1016/j.foohum.2026.101059","DOIUrl":"10.1016/j.foohum.2026.101059","url":null,"abstract":"<div><div>This study examined nutritionists’ perceptions of food and nutrition education (FNE) strategies and sustainability-related challenges within Brazil’s National School Feeding Program (PNAE). An exploratory, phenomenological, and descriptive design was adopted, integrating quantitative and qualitative methods. Data were collected through questionnaires and focus groups with sixteen nutritionists from thirteen municipalities in Minas Gerais, Brazil. Qualitative data were analysed using Bardin’s content analysis, resulting in three thematic categories: strategies, challenges, and support networks. Nutritionists reported several sustainability-oriented FNE strategies, including school gardens—particularly those incorporating non-conventional edible plants—procurement from family farming and agroecological systems, technical visits to local producers, culinary workshops, continuing education for school stakeholders, and menu planning prioritising fresh and minimally processed foods while reducing ultra-processed products. The main challenges identified were an insufficient number of nutritionists to meet program demands, the persistence of obesogenic school food environments, and outdated nutrition knowledge among teachers and educators. The effective implementation of sustainable FNE can be strongly supported by intersectoral collaboration involving teachers, school management, food handlers, family farmers, higher education institutions, healthcare professionals, research and extension agencies, and municipal governments. These findings indicate that sustainable FNE within the PNAE depends on coordinated, cross-sectoral actions and continuous professional training aligned with national dietary and sustainability guidelines. By integrating quantitative and qualitative evidence, this study provides practical insights into barriers and facilitating factors faced by nutritionists and offers guidance for strengthening sustainable FNE policies and practices in Brazilian municipalities and comparable international school feeding contexts.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101059"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173343","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":"Sustainable innovation in choux pastry technology: Mung bean flour incorporation for enhanced nutritional and sensory properties with consumer acceptance evaluation","authors":"Ai Nurhayati,&nbsp;Rita Patriasih,&nbsp;Ai Mahmudatussa'adah,&nbsp;M. Muktiarni,&nbsp;Destri Nur Hayanti","doi":"10.1016/j.foohum.2025.100929","DOIUrl":"10.1016/j.foohum.2025.100929","url":null,"abstract":"<div><div>This study investigates the technological feasibility, nutritional enhancement, and sensory acceptance of substituting wheat flour with mung bean flour (MBF) in dry choux pastry, a steam-leavened bakery product with stringent structural requirements. Choux pastry formulations containing 25%, 50%, and 75% MBF were developed and evaluated against wheat-based controls under standardized formulation and processing conditions. Physicochemical properties, including moisture content, expansion index, texture, and color, were measured in replicated determinations. Nutritional analysis comprised replicated measurements of protein and dietary fiber, while iron and vitamin C contents were determined descriptively using Atomic Absorption Spectrophotometry and iodometric titration, respectively. Sensory quality was examined using a dual-panel approach consisting of Quantitative Descriptive Analysis conducted by trained expert panelists (n = 5, triplicate evaluations) and consumer hedonic testing performed by semi-trained panelists representative of the target demographic (n = 32, aged 22–24 years). Replicated physicochemical and sensory data were analyzed using one-way analysis of variance, whereas micronutrient trends and inter-parameter relationships were interpreted descriptively. Results demonstrated that increasing MBF substitution substantially improved nutritional composition. Protein content increased progressively from 8.5% in the control formulation to 18.7% at 75% substitution, corresponding to a 120% increase, while dietary fiber content increased nearly threefold. Iron content exhibited the highest value at 50% substitution, whereas vitamin C content increased with higher MBF levels. Expert sensory evaluation indicated enhanced expansion, structural integrity, and crispiness at higher substitution levels, particularly at 75% MBF. In contrast, consumer hedonic evaluation showed the highest overall acceptability at 25% MBF, with preference declining at higher substitution levels, primarily due to flavor modifications. Descriptive correlation analysis revealed a strong positive association between the expansion index and texture liking, along with a negative relationship between protein concentration and overall acceptability, underscoring the critical role of steam-induced aeration in consumer sensory perception. Overall, MBF can be effectively incorporated into dry choux pastry formulations. Moderate substitution levels (25–50%) provide the most favorable balance between nutritional enhancement, technological performance, and consumer acceptance, supporting the use of mung bean flour as a functional and sustainable ingredient for innovative bakery product development.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100929"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145712528","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 use, behavioral and cultural significance of the wood-boring mollusc Turu (Teredo sp.) in the Brazilian Amazon","authors":"Danilo Vitor Vilhena Batista,&nbsp;Larissa Aparecida Moreira de Castro,&nbsp;Adriana Fernandes de Barros,&nbsp;Caio Francisco Santana Farias,&nbsp;Ana Paula de Souza,&nbsp;Alexandre Vaz da Silva,&nbsp;Carolina Cerqueira Lima Dittrich,&nbsp;Emilly Monteiro Lopes,&nbsp;Elenice Martins Brasil,&nbsp;Marco Shizuo Owatari,&nbsp;José Luiz Pedreira Mouriño,&nbsp;Maurício Laterça Martins","doi":"10.1016/j.foohum.2025.100961","DOIUrl":"10.1016/j.foohum.2025.100961","url":null,"abstract":"<div><div>The Turu (<em>Teredo</em> sp.) is a xylophagous bivalve mollusk traditionally collected and consumed by riverside communities in the Brazilian Amazon. The aim of this study was to explore the food use and traditional knowledge associated with Turu in the municipality of Vigia, Pará, from an ethnobiological perspective. The information was obtained through semi-structured interviews with 60 participants, including fishers, shellfish gatherers, elders, and young adults, using a qualitative method. Results showed that Turu harvesting mainly occurs during low tide, from decomposing trunks of <em>Rhizophora mangle</em> trunks, using simple tools. Turu is commonly consumed during the Amazonian dry season. It can be eaten raw with lemon, salt, and pepper or cooked in broths and regional dishes. Local beliefs attribute aphrodisiac, energising, and symbolic properties to Turu, linking it to community identity and a sense of belonging. Some food taboos exist, especially for pregnant women and children. Knowledge about Turu is passed down through generations, highlighting its importance as a cultural and nutritional heritage. It was concluded that the Turu plays an essential role in the riverside community for reasons beyond just food and nutrition. It also represents a cultural identity. Furthermore, the community recognized the sustainable use of coastal resources as an example to be followed, and one that should be more valued in conservation and food security policies.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100961"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145712530","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}