Food and Humanity最新文献

{"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}

{"title":"Oyster mushroom as a main ingredient in nuggets alternative formulation combined with red bean and catfish powder: Preliminary study","authors":"Tiar Lince Bakara,&nbsp;Rumida","doi":"10.1016/j.foohum.2025.100526","DOIUrl":"10.1016/j.foohum.2025.100526","url":null,"abstract":"<div><div>The transition from meat-based into plant-based food products has led to a massive plant-based food products development. The study investigated the formulation of nuggets alternatives made of oyster mushroom (OF) as a main ingredient with catfish (CF) and red bean flour (RF) as the minor ingredients. 10 formulations of nuggets were prepared with a variety of CF (10–55 g) and RF (50–5 g) for every 400 g OF. The results showed that the nuggets made of OF combined with 55 g CF and g 5 RF had the highest acceptability compared to that of other formulations. This formulation was desired and accepted for its color, texture, taste, and aroma. Chemical composition analysis revealed that the nuggets contained 8.5–9.3 % protein, 2.9–4.4 % ash, and 5.0–7.4 % dietary fiber. The nuggets had a dietary fiber and lower calorie value at a range of 5–7.4 g/100 g and 129–144 kcal/100 g, respectively. Nuggets contained Calcium (265–208 mg/kg), Iron (2.1–2.4 mg/kg), Zink (1.4–1.9 mg/kg), and Phosphorus (1853–1875 mg/kg). In conclusion, the nuggets can be formulated from oyster mushrooms combined with a small amount of catfish and red bean flour, which also can be potentially used as a local-based functional food product.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100526"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143172406","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":"Investigation of CO2 production from agriculture and food industries, potential mitigating through solar photovoltaic pumping system and renewable energy systems; environmental impact assessment – A review","authors":"Prasanta Das","doi":"10.1016/j.foohum.2025.100523","DOIUrl":"10.1016/j.foohum.2025.100523","url":null,"abstract":"<div><div>Due to its heavy reliance on fossil fuels like coal, oil, and natural gas, the food and agriculture industries have been shown to have a major impact on greenhouse gas emissions. The world's population is growing over time, and by 2050, the amount of food available to them is expected to have increased by 50% to 70%. As a result, the agriculture sector should contribute proportionately to satisfy this demand. The methodology employed in this study, which was reviewed in this review article, involved gathering data from various sources to determine how much conventional energy is used in the agricultural sector, developing a model to suggest replacing conventional energy with solar energy and bioenergy, both renewable energy sources, and analyzing the environmental impact in a way that can reduce emissions. A broad range of literature review topics has been covered in this review article, including agricultural (n = 65 review articles), food industry (n = 23), PV pumping systems (n = 19), modeling of solar photovoltaic pumping systems (n = 11), and use of renewable energy in the food industry (n = 16). Other topics covered in this review article include environmental impact analyses (n = 57). The equivalent energy consumption in the agriculture sector—which includes both direct and indirect energy—has been used as an example and compared to the corresponding solar energy consumption in terms of CO₂ output. When solar energy is used, the average estimated total CO₂ generation is 1.64 tons, and when coal is used, the estimate is 26.97 tons for renewable energy. Similarly, these figures are 9.19 and 151.13 tons, respectively, for the non-renewable energy. The solar energy sector is expected to produce significantly less CO₂ than the coal sector; therefore, the results are quite promising.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100523"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143174471","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":"Pickering emulsion morphology: Stabilization and applications of double emulsions","authors":"Crizil Chinnu Joseph ,&nbsp;Omar Bashir ,&nbsp;Tawheed Amin ,&nbsp;Kshirod Kumar Dash ,&nbsp;Rafeeya Shams ,&nbsp;Bharath Kokkuvayil Ramadas ,&nbsp;Sheik Mohammad Ali","doi":"10.1016/j.foohum.2025.100525","DOIUrl":"10.1016/j.foohum.2025.100525","url":null,"abstract":"<div><div>Pickering emulsions (PEs) utilize solid particles with a hydrophilic surface and a hydrophobic core to stabilize the emulsion at the oil-water interface. Double emulsions (DEs) are intricate liquid systems made up of droplets from one liquid phase suspended in another liquid phase, which is also suspended in a third liquid phase. The use of solid particles as stabilizers decreases or eliminates the need for synthetic emulsifiers, allowing for cleaner label products. Pickering emulsion (PE) solid particles adsorb at the oil-water interface, providing a barrier that prevents droplets from coalescing. PEs are used to stabilize different food products including mayonnaise, cream-based products such as whipped cream and ice cream, beverages such as flavored milks, coffee-based drinks, and fruit juices. PEs are used to encapsulate bioactive components, flavors, and vitamins. They are incredibly stable against coalescence and can produce novel materials like microcapsules, colloidosomes, foams, and composite particles. They have garnered much interest and are prepared and applied using micro or nanoparticles, the major emulsion ingredients. This is due to the presence of molecules at the boundary of the oil and water phases that influences both creation and the characteristics of PEs, offering exceptional stability when contrasted with conventional emulsions that are supported by surfactants. When Pickering combined with bulk stabilization method are implemented together, the gelling of the aqueous phase appears to be a potential solution, characterizing its rheological and tribological performance and connecting it for their adoption in culinary applications and mouthfeel perception. This review discusses the factors that affect the structural persistence of PEs and how this PEs could be used to stabilize the double emulsion system. Droplet charge, emulsion color, flow behavior, viscoelastic properties, protein-based stabilizing techniques, rheology, and toxicity are the various properties of PEs that have been studied.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100525"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403020","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":"Whole grains and ancient wheats: Knowledge, attitudes, consumption behavior and sensory liking of breads among participants in the United States","authors":"Caroline Morey ,&nbsp;Jamie Kubota ,&nbsp;Sulekha Anand ,&nbsp;Xi Feng","doi":"10.1016/j.foohum.2025.100524","DOIUrl":"10.1016/j.foohum.2025.100524","url":null,"abstract":"<div><div>Consumer interest in ancient grains has been growing in the United States over the last 10 years. Whole grain ancient wheats incorporation into breads may be a way to increase whole grain consumption among Americans, but there is no research evaluating sensory liking of whole ancient wheat breads among American consumers. The objective of this study was to explore the sensory liking of whole ancient wheat bread types and to explore factors that may be associated with sensory preferences. The study recruited 104 untrained participants of diverse ethnicities affiliated with San José State University (San José, CA 95192, USA). Participants completed a blind sensory evaluation of whole ancient wheat breads, spelt and einkorn, and a questionnaire to assess their level of knowledge, attitudes, and consumption behaviors of whole grains, ancient grains, and breads. Data analysis revealed that participants with “positive” attitudes rated the color of the crumb of the spelt and modern conventional whole grain wheat significantly higher (scores 3.89 and 3.63, respectively) than did participants with a “less positive” attitude (scores 3.12 and 3.18, respectively) (<em>p</em> &lt; 0.05). Knowledge, attitude, and consumption behavior scores were positively correlated with sensory liking of many characteristics (values of r ranging from 0.200 to 0.345). White bread was significantly preferred in every sensory category except overall aroma, which received similar ratings as spelt. Spelt was significantly preferred to modern whole wheat in flavor and texture characteristics. More research is needed to determine sensory liking of ancient wheat breads mixed with different formulations and evaluated under non-blind conditions.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100524"},"PeriodicalIF":0.0,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143315818","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":"Assessment of knowledge, attitudes, and hygienic practices of meat handlers towards food safety working in Arbaminch town public food service establishments, Southern Ethiopia","authors":"Seid Kassaw ,&nbsp;Mihiret Damtew ,&nbsp;Ahmed Geto","doi":"10.1016/j.foohum.2025.100517","DOIUrl":"10.1016/j.foohum.2025.100517","url":null,"abstract":"<div><div>Proper food safety is vital to human health, but inadequate measures can have serious repercussions for people’s well-being globally. In the study area, there is a scarcity of up-to-date information on food safety and the sanitary practices of meat handlers. This study aims to assess the knowledge, attitudes, and hygienic practices of meat handlers towards food safety in public food service establishments in Arbaminch town, Southern Ethiopia. Cross-sectional study was performed from January to June 2024. A total of 60 public food establishments and 309 meat handlers were randomly selected. Data was gathered using structured questionnaire and presented through face to face interviews. The data were inputted into Microsoft Excel and analyzed using SPSS (version 20, IBM). A chi-square test assessed the association between risk factors and meat handling challenges. In this study, 61.2 % of meat handlers had a satisfactory level of knowledge; 59.5 % displayed good attitudes, and 62.1 % adhered to proper hygienic practices. Results of a chi-square analysis indicate that job type, training, work experience, educational level, and marital status have a significant variation with food safety knowledge (P &lt; 0.05), while age and work experience have a significant relationship with food safety attitudes (P &lt; 0.05) and job type and employment status have a significant relationship with food safety practices (P &lt; 0.05). These findings highlight the need for targeted training to improve meat hygiene and food safety in Arbaminch, reducing contamination risks. Health professionals should provide ongoing education, training and oversight for meat handlers to ensure food safety.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100517"},"PeriodicalIF":0.0,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143315817","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, antioxidant and antimicrobial properties of peel, pulp and seeds of different pear cultivars","authors":"Saima Gulzar Wani ,&nbsp;Fauzia Shafi ,&nbsp;Abida Jabeen ,&nbsp;Mudasir Ahmad Malik","doi":"10.1016/j.foohum.2025.100521","DOIUrl":"10.1016/j.foohum.2025.100521","url":null,"abstract":"<div><div>The aim of this research study was to compare antioxidant and antimicrobial properties of peel and seeds and physiochemical properties of peel and pulp of four different pear varieties. The study examined three exotic varieties (Early Desire, Lucas, and Conference) and one local variety (William Bartlett). The results indicated that the pear seeds consistently exhibited higher values in terms of total phenolic content, total flavonoid content, and antioxidant activity when compared to the peels. Notably, the Early Desire pear variety's seeds displayed the highest values, with a total phenolic content of 6.00 mg GAE/g, a total flavonoid content of 1.97 mg QE/g, and an antioxidant activity of 80.00 % based on the DPPH assay. Furthermore, the study investigated the antibacterial activity of pear extracts from seed and peel against two types of bacteria: the gram-positive bacterium <em>Staphylococcus aureus</em> and gram-negative bacterium <em>Escherichia coli.</em> The results indicated that the pear seed extracts possessed greater antibacterial activity than the peels. Among the pear varieties studied, Early Desire seeds showed the highest inhibition in both the cases. The physicochemical properties showed significant difference among the different varieties. The pulp of the Early Desire variety had the highest total soluble solids (14.70 °Brix), total sugars (11.50 %), reducing sugars (7.20 %), and sweetness index (36.75). The polyphenol oxidase (PPO) activity of pulp of the Early Desire variety had the highest enzyme activity. It was further contended from the results that Lucas peel exhibited significantly higher potassium (539.00 mg/100 g), calcium (26.8 mg/100 g), and phosphorus (73.30 mg/100 g) contents.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100521"},"PeriodicalIF":0.0,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143172404","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":"Are commercial plant extracts efficient antioxidants in cooked and frozen beef, pork, chicken and mechanically deboned chicken meat patties?","authors":"Camila S. Paglarini ,&nbsp;Vitor A.S. Vidal ,&nbsp;Iramaia A. Neri-Numa ,&nbsp;Glaucia M. Pastore ,&nbsp;Marise A.R. Pollonio","doi":"10.1016/j.foohum.2025.100514","DOIUrl":"10.1016/j.foohum.2025.100514","url":null,"abstract":"<div><div>The aim of this study was to evaluate the effect of adding commercial plant-derived extracts on the oxidative stability of cooked and frozen patties made with beef, pork, chicken or mechanically deboned chicken meat (MDCM). Efficiency of natural antioxidants (grape, rosemary, green tea and mate) at 0.125 % w/w and synthetic antioxidant BHT (0.01 % lipid base) were studied. Flaxseed oil (5 %) was added to all treatments, in order to accelerate the oxidative process. In cooked and frozen patties, the effectiveness of commercial plant-derived antioxidants was greater than that of BHT. The mate extract inhibited oxidation in cooked products with less intensity compared to the other extracts, but it proved to be effective. In the case of frozen raw products made with pork, the mate extract acted as a pro-oxidant, being effective on other types of frozen patties. The addition of natural extracts proved to be a healthy option to maintain the oxidative stability of patties.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100514"},"PeriodicalIF":0.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173348","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":"Are we ready for climate-friendly food choices? – The cross-country study of Bosnia and Herzegovina, Serbia and Italy","authors":"Aleksandra Nikolić ,&nbsp;Alen Mujčinović ,&nbsp;Isidora Milošević ,&nbsp;Anđelka Stojanović ,&nbsp;Adriano Mauro Ellena","doi":"10.1016/j.foohum.2025.100515","DOIUrl":"10.1016/j.foohum.2025.100515","url":null,"abstract":"<div><div>The adoption of climate-friendly food choices has been recognized as a high-impact personal action, which offers a vast opportunity to combat climate change more effectively. Thus, this study aims to analyse consumer food behaviour across three countries (Italy, Bosnia and Herzegovina, and Serbia) that vary in their levels of development, pro-environmental policies sophistication, corruption, and sociocultural contexts. Based on a comprehensive theoretical framework developed from previous literature a cross-country cluster analysis was implemented with a non-probability sampling procedure, forming a convenience sample (N: BA= 215, RS=141, ITA=296). Cluster analysis identified three cross-country segments that highlight similarities in the willingness to adopt climate-friendly food choices: A. Ready for climate-friendly food patterns, B. Responsible &amp; Climate-Conscious, and C. Traditional, ready for “small changes” in lifestyle. Despite their pro-environmental attitudes, respondents view climate-friendly behaviour as involving small changes in daily routines, such as reducing food waste and purchasing local, seasonal, and unprocessed foods. The research findings indicate that, regardless of the level of economic development and social context, similar market trends exist, along with consumers who are eager to embrace lifestyle changes, particularly concerning climate-friendly food choices and behaviours. Consequently, the food sector must intensify its efforts to foster innovation to provide appealing, affordable, and accessible climate-friendly food options, while public policy must steer tailor-made interventions emphasizing social dialog and coalitions driving policy outreach and success to enhance feelings of personal responsibility to answer - “How to act – Whom to be?”.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100515"},"PeriodicalIF":0.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143172405","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":"Characterization of Axestotrigona ferruginea and Apis mellifera honeys from different geographical origins","authors":"Christopher Alphonce Mduda ,&nbsp;Isack Frank Rikohe ,&nbsp;Juma Mahmud Hussein ,&nbsp;Masoud Hadi Muruke","doi":"10.1016/j.foohum.2025.100516","DOIUrl":"10.1016/j.foohum.2025.100516","url":null,"abstract":"<div><div>The properties and composition of honey are influenced by the bee species, as well as geographical and floral origin. Although Africa hosts diverse bee species and landscapes, data on the compositional profiles of the honey types produced in this region remains scant. This study examined the physicochemical properties and antioxidant potential of honey produced by the honey bee, <em>Apis mellifera</em>, and <em>Axestotrigona ferruginea</em>, a stingless bee species native to the African tropics. Multivariate analyses were utilized to classify the honey samples based on the assayed parameters. Significant differences were observed in water content, pH, free acidity, electrical conductivity, invertase activity, 5-hydroxymethylfurfural and sugar levels (p &lt; 0.05). Notably, <em>A. ferruginea</em> honey exhibited higher total phenolic and flavonoid content, ascorbic acid, free radical scavenging activity and ferric reducing antioxidant power, indicating greater antioxidant potential compared to <em>A. mellifera</em> honey. The honey samples were effectively classified according to bee species, while distinctions based on geographical origin were limited. These findings contribute to the knowledge of honey produced by both honey bees and stingless bees in African environments.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100516"},"PeriodicalIF":0.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173416","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}