Food and Humanity最新文献

{"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}

{"title":"Phytochemical profile, nutritional composition, and antioxidant activities of Exallage auricularia and Trichosanthes costata: A comparative study","authors":"Gouri Rani Baglary,&nbsp;Sweety Kalita,&nbsp;Anuck Islary,&nbsp;Santosh Kumar","doi":"10.1016/j.foohum.2025.100559","DOIUrl":"10.1016/j.foohum.2025.100559","url":null,"abstract":"<div><div>Ethno-pharmacology combines traditional medicinal knowledge with modern scientific methods to uncover therapeutic properties of plants potentially leading to new drug discoveries. The study explores evaluation of phytochemicals, nutrients, and antioxidant activities of <em>Exallage auricularia</em> leaves (EAL) and stems (EAS), as well as <em>Trichosanthes costata</em> leaves (TCL), and stems (TCS). The results showed that TCL exhibited higher protein (14.41 g/100 g) content, whereas EAL had higher crude fat (10.36 g/100 g) and carbohydrate (48.48 %) levels. Mineral analysis showed significant variability, with TCS having the highest calcium (336.5 µg/100 g), while EAL having the highest aluminum (505.3 µg/100 g) and manganese (535.1 µg/100 g). GC-MS profiling identified various bioactive constituents, including neophytadiene, and <em>cis, cis-</em>6,28-heptatriactontadien-2-one, which is used for the treatment of skin diseases, rheumatism, headaches, systemic hypertension, as well as 3-methyl-2-(2-oxopropyl)furan, heptacosanoic acid, and 2-methoxy-4-vinylphenol, known for their anti-inflammatory, anticancer and antimicrobial properties. A comparison of the total phenolic content (TPC) and total flavonoid content (TFC) of four different samples revealed significant differences as EAL showed highest TPC of 79.85 ± 1.68 mg GAE/100 g, however TCS had lowest TPC of 28.72 ± 0.85 mg GAE/100 g. The results emphasize the diverse pharmacological potentials of EA and TC plants, reflecting their potential use in traditional medicine, as well as in modern medical treatments.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100559"},"PeriodicalIF":0.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576885","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":"A review on olive and clove: Promising natural additives for seafood preservation","authors":"Md. Khairul Islam ,&nbsp;Bhaskar Chandra Majumdar ,&nbsp;Murshida Khan ,&nbsp;Shaira Khan ,&nbsp;Mohammad Abu Jafor Bapary ,&nbsp;Md. Golam Rasul","doi":"10.1016/j.foohum.2025.100539","DOIUrl":"10.1016/j.foohum.2025.100539","url":null,"abstract":"<div><div>As fish is highly perishable due to rapid chemical and microbial changes, a large portion of total fish products are wasted. To ensure safe fish foods for human being and proper utilization of total production of fish, various natural preservatives can play an important role. This study provides the summary of the potentiality of olive and clove extracts rich in bioactive compounds such as phenols and flavonoids that possess antimicrobial and antioxidant properties. The study summarizes research findings on the effectiveness of these extracts in reducing chemical deterioration (e.g., TVB-N, TBA, and peroxide values) and microbial spoilage in fishery products during refrigeration. Olive and clove extracts can serve as a natural means of preservation of fish products as they contain various bioactive natural compounds in good ratios which can reduce both chemical and microbial deterioration. Additionally, the use of olive and clove extracts in active food packaging and edible films demonstrates promising results in extending shelf life. Synergistic effects of combining these extracts were also reported to enhance preservation outcomes. It is also important to be aware of the use of these preservatives due to various limitations described in various research and regulatory aspects should also be strictly followed. Despite their potential, challenges like sensory changes and dosage optimization limit the wider use of olive and clove extracts. Improved extraction methods, dose standardization, and clear regulatory guidelines are needed to ensure their safe and effective application in fish preservation. This study has drawn the overview of the effectiveness of olive and clove extracts having bioactive natural compounds on the perishable food items resulting preservation.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100539"},"PeriodicalIF":0.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552067","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":"Knowledge, attitudes, and practices related to iron deficiency anemia and probiotics among adolescent girls in Anantapur, India: A QIDAP-guided cross-sectional study","authors":"Sparsh Sumnirom Subba ,&nbsp;Sumana Araveti","doi":"10.1016/j.foohum.2025.100551","DOIUrl":"10.1016/j.foohum.2025.100551","url":null,"abstract":"<div><h3>Objective</h3><div>The study aims to assess the knowledge, attitudes, and practices (KAP) of adolescent girls regarding Iron Deficiency Anemia (IDA) and probiotics. The Questionnaire on Iron Deficiency Anemia and Probiotics (QIDAP) was developed for data collection.</div></div><div><h3>Study Design</h3><div>A cross-sectional study was conducted using a cluster random sampling method. The QIDAP was validated and assessed for reliability through expert reviews and discussions, a pilot study, and factor analysis.</div></div><div><h3>Participants</h3><div>404 adolescent girls between 14–19 years of age from schools and colleges in Anantapur district, Andhra Pradesh, India were selected.</div></div><div><h3>Main outcome measures</h3><div>KAP related to IDA and probiotics in a population that had not received intervention or education previously on these topics were measured.</div></div><div><h3>Analysis</h3><div>Qualitative analysis using descriptive statistics, independent sample t-tests, and one-way ANOVA was done. Inferential statistics, including the Kruskal-Wallis H test and Pearson correlation analysis, were conducted to explore relationships between variables.</div></div><div><h3>Results</h3><div>Significant knowledge gaps were identified among participants. 57.43 % of the participants were unaware of the term “IDA” and 51.98 % were unfamiliar with “probiotics.” Strong positive correlations (r = 0.611) and (r = 0.571) indicated that better knowledge and positive attitudes are linked to healthier practices. Additionally, socioeconomic factors, such as age, location, access to education, maternal education, and parental employment status, were significantly associated with knowledge scores for both IDA and probiotics (p &lt; 0.05).</div></div><div><h3>Conclusions and implications</h3><div>The study revealed low knowledge levels on IDA and probiotics among adolescent girls of Anantapur, India, highlighting the urgent need for targeted interventions. Structured nutrition education, community engagement, and school-based programs should be implemented to enhance awareness and foster positive dietary behaviors. Incorporating probiotics into public health strategies alongside iron-rich diets can provide a comprehensive approach to addressing IDA.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100551"},"PeriodicalIF":0.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593405","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":"Widely targeted metabolomics analysis reveals the profiles of vetch honey","authors":"Xueyan Zhang ,&nbsp;Xinqiu Huang ,&nbsp;Li Wang ,&nbsp;Hongcheng Liu","doi":"10.1016/j.foohum.2025.100554","DOIUrl":"10.1016/j.foohum.2025.100554","url":null,"abstract":"<div><div><em>Vicia sativa</em> L. (VH) honeys are appreciated by consumers for their distinctive colors, tastes and potential biological properties. However, comprehensive metabolic profiles of VH are insufficient. Here, we performed a comprehensive metabolomic analysis of VH and <em>Vicia sativa</em> L. (V) plants. A total of 937 significantly different metabolites were identified between V and VH. These included 179 flavonoids, 163 lipids, 124 amino acids and their derivatives, 111 phenolic acids, 93 alkaloids, etc. Lysine, glutamine, (2<em>S</em>,4<em>R</em>)-4-hydroxy-1-methylpyrrolidine-2-carboxylic acid, 2-decenedioic acid, imidazole-4-acetic acid and 6-deoxycatalpol were found to be up-regulated in VH, which may contribute to its taste and distinctive flavor. VH also retained the bioactive flavonoids present in V, including quercetin, kaempferol, genistein, apigenin, isorhamnetin and their derivatives. These results demonstrate the potential health benefits and high commercial value of VH.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100554"},"PeriodicalIF":0.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143552068","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}