Food and Humanity最新文献

{"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}

{"title":"Protein hydrolysates from Pleurotus spp. mushrooms as a source of antioxidant peptides and their stability after gastrointestinal digestion","authors":"Daniela Fernanda Lima de Carvalho Cavenaghi ,&nbsp;Wander Miguel de Barros ,&nbsp;Ruann Janser Soares de Castro","doi":"10.1016/j.foohum.2025.100519","DOIUrl":"10.1016/j.foohum.2025.100519","url":null,"abstract":"<div><div><em>Pleurotus</em> spp. (shimeji or oyster mushroom) is widely recognized for its medicinal properties, and has become an integral part of the diet for individuals seeking healthier lifestyles. Mushrooms contain numerous and highly bioactive compounds, and can also serve as an excellent source of protein. This study investigated the antioxidant properties of protein hydrolysates derived from <em>Pleurotus</em> spp., obtained using proteases (Alcalase™ 2.4 L, Flavourzyme™ 500 L, and Neutrase™ 0.8 L) applied individually or in binary/ternary combinations. The protein hydrolysates displayed trichloroacetic acid (TCA)-soluble proteins ranging from 59.81 % to 83.66 %, and higher antioxidant activities than the intact protein. The use of Neutrase™ 0.8 L resulted in protein hydrolysates containing 69.70 % of TCA-soluble proteins and exhibited the highest values for antioxidant properties: ABTS (125.01 μmol TE g⁻¹), DPPH (36.67 μmol TE g⁻¹) and FRAP (9.26 μmol TE g⁻¹). Protein hydrolysates with the lowest molecular weights (&lt; 3 kDa) contributed to the highest ABTS and DPPH activities, while FRAP activity was favored by fractions containing molecular weights between 5 and 30 kDa. High content of hydrophobic amino acids (27.80 %) positively contribute to the antioxidant properties of the hydrolysates. Simulated <em>in vitro</em> digestion showed that the action of gastrointestinal enzymes potentiated the antioxidant activities by 126.10 % (ABTS), 150.13 % (DPPH) and 85.79 % (FRAP). Using liquid chromatography-mass spectrometry (LC-MS/MS), 31 peptides were identified, with the LTGPL fragment showing promising antioxidant activity based on <em>in silico</em> analysis. This study demonstrated that these mushrooms and their hydrolysates are a rich source of natural antioxidant compounds, highlighting their potential for use in nutraceutical products.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100519"},"PeriodicalIF":0.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143174468","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":"Exploring beer culture dissemination and quality perception through different media: the craft beer experience","authors":"Riccardo N. Barbagallo ,&nbsp;Chiara A.C. Rutigliano ,&nbsp;Valeria Rizzo ,&nbsp;Giuseppe Muratore","doi":"10.1016/j.foohum.2025.100522","DOIUrl":"10.1016/j.foohum.2025.100522","url":null,"abstract":"<div><div>This study explores how different media platforms spread craft beer culture, focusing on microbrewery. Three surveys were conducted to understand consumers' perspectives on the beer. The first survey (Q1), held at a brewery event, gathered information on drinking habits, health perceptions, craft beer opinions, and preferences in beer selection. The second (Q2) and third (Q3) surveys were administered through Online Social Networks (OSNs), targeting product quality and sensory profiles respectively. The preliminary <em>in situ</em> survey (Q1) comprised 10 questions and was aimed at regular beer consumers and experts, informing the development of a subsequent informative survey (Q2) with 29 questions, administered online to a wider consumer base. This survey aimed to identify key areas for further study in the beer production chain. Results from Q1 and Q2 showed consumer interest in the beer industry for both enjoyment and sustainability reasons, considering the multidisciplinary aspects involved in the supply chain. Finally, the third satisfaction survey (Q3) revealed growing popularity of craft beers and a consumer preference for the packaging strategies over price when making purchase decisions.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100522"},"PeriodicalIF":0.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143348568","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":"A study to characterize and evaluate the chemical composition and bioactive properties of microwave-roasted cinnamon bark oil","authors":"Moumita Dev ,&nbsp;Dipak Kumar Bhattacharyya ,&nbsp;Minakshi Ghosh","doi":"10.1016/j.foohum.2025.100520","DOIUrl":"10.1016/j.foohum.2025.100520","url":null,"abstract":"<div><div>This study assessed the extraction of antioxidant compounds from roasted cinnamon bark oil using microwave and response surface methodology. For this purpose, a full factorial method was used with independent variables of microwave time (30, 60, 90, and 120 s) and power (450,600 and 840 W). Physico-chemical and antimicrobial tests were performed. The results of the study showed that microwave power and time had a strong effect on cinnamon bark oil extraction yield and physico-chemical properties. Independent variables significantly affected antioxidant compound extraction. The most antioxidant compounds are present in roasted cinnamon bark oil after it is microwaved at 840 W for 120 s. In the microwave, roasted cinnamon bark oil obtained higher oil yields, refractive indexes, specific gravities, antioxidants, anti-arthritic, and anti-ACE (Angiotensin Converting Enzyme) inhibitory properties than unroasted oil. Various compounds were identified in microwave-extracted cinnamon bark oil. In the future, this antioxidant-rich roasted cinnamon bark oil may be used in the food industry as a natural preservative.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100520"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388217","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}