Measurement: Food最新文献

{"title":"Determination of PFAS in drinking water samples collected at first time from Budapest Waterworks, Hungary","authors":"Csilla Sörös ,&nbsp;Máté Bakó ,&nbsp;István Szabó ,&nbsp;Jeffrey Griffitts","doi":"10.1016/j.meafoo.2026.100281","DOIUrl":"10.1016/j.meafoo.2026.100281","url":null,"abstract":"<div><div>In this work, we describe the results of the method developed for the determination of 18 PFAS in drinking water samples collected in Pest County, Hungary from the drinking water supply system of Budapest Waterworks. The compounds were isolated and concentrated by solid-phase extraction (SPE) and the identification and quantification of the target analytes were achieved by liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The detection limit of the method ranged from 0.2 to 1.0 ng/l for enrichment of 250 ml water samples. Recoveries of PFAS were between 88.4–128.4% (except PFTeDA). The validated method was applied to 32 Hungarian drinking water samples. PFAS concentrations above the limit of quantification were detected in every sample. The total PFAS concentration ranged between 3.9 and 28.3 ng/l. Both short-chain and long-chain per- and polyfluoroalkyl substances were detected in our samples. PFOA and PFOS were present in all drinking water samples. This study represents the first comprehensive assessment of PFAS in Hungarian drinking water.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100281"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385314","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":"Assessment of anti-oxidative and antimicrobial activity of monkey jack pulp extract added to fresh chicken meatball at refrigerated condition","authors":"Md. Nayim Hossain,&nbsp;Maymuna Islam Keya,&nbsp;Md. Mohasin Hossain,&nbsp;Md. Golam Rabby,&nbsp;Md. Sakib Hasan,&nbsp;Rashida Parvin,&nbsp;Md. Ashrafuzzaman Zahid","doi":"10.1016/j.meafoo.2025.100266","DOIUrl":"10.1016/j.meafoo.2025.100266","url":null,"abstract":"<div><div>The study evaluates the ability of anti-oxidative and antimicrobial activities of monkey jack pulp extract (MJPE) as a natural source of antioxidants in fresh chicken (broiler) meatballs in comparison with butylated hydroxytoluene (BHT) and sodium nitrite (SN) contained meatballs during storage at 4 °C temperature for 1, 5, and 10 days. Based on the addition of antioxidant sources, four types of meatballs were prepared: T0 (0 %), T1 (0.02 % BHT), T2 (0.01 % SN) and T3 (0.3 % MJPE). Various tests were conducted including pH, cooking yield, instrumental color, heme iron, 2,2-diphenyl-1-picrylhydrazyl (DPPH), thiobarbituric acid reactive substances (TBARS) and antimicrobial properties have been performed in this study. On each storage day, T3 showed significantly (<em>P</em> &lt; 0.05) lower values of pH, cooking yield, TBARS, total viable counts (TVC), and yellowness (b*) value compared to T0, T1 and T2. On the other hand, the T3 samples exhibited significantly higher values of (<em>P</em> &lt; 0.05) redness, lightness, heme iron, and free radical scavenging activity (DPPH). During refrigeration, MJPE (T3) effectively reduced lipid oxidation, maintained natural color, increased heme iron content, and decreased microbial load in chicken meatballs compared to control (T0), BHT (T1) and SN (T2). These findings demonstrate that MJPE (T3) was effective in improving the quality and extending the shelf life of fresh chicken (broiler) meatballs by exhibiting anti-oxidative and antimicrobial activities.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100266"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684236","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":"Effects of two culinary treatments (boiling and roasting) on the nutritional composition, functional and antioxidant properties of aerial yam (Dioscorea bulbifera) bulbils","authors":"Ghislain Maffo Tazoho,&nbsp;Patrik Florent Fossouo Towa,&nbsp;Ronice Zokou,&nbsp;Florian Amel Tekou,&nbsp;Justine Odelonne Kenfack,&nbsp;Stephano Tambo Tene,&nbsp;Francelle Ralene Nya,&nbsp;Hilaire Macaire Womeni","doi":"10.1016/j.meafoo.2025.100263","DOIUrl":"10.1016/j.meafoo.2025.100263","url":null,"abstract":"<div><div>Aerial yam (<em>Dioscorea bulbifera</em>), locally called Dana in Cameroon, is a yam variety of great interest to local populations, however the production rate is declining. In addition, its consumption requires culinary treatments such as boiling, and roasting that can affect its nutritional, antioxidant, and functional properties, which have been poorly understood. Hence, this work was initiated to enhance the value of two varieties (black and white) of <em>Dioscorea bulbifera</em> grown in Cameroon by studying the effect of boiling and roasting on some of its properties to offer consumers the best culinary treatment and encourage production. The plant material consisted of raw, boiled, and roasted samples. Once dried and ground, nutritional, antioxidant, and functional properties were determined using conventional methods. The results obtained were analyzed statistically using Minitab 18.1 software. Also, roasting increased the fiber content from 4.75 to 7.6 %, potassium from 126.71 to 225.66 mg/100 g, and the reducing sugars from 0.21 to 3.24 % of white Dana. Furthermore, these treatments reduced anti-nutrients such as phytates, oxalates, tannins, and saponins in both varieties. The contents of saponins and phytates were higher in raw white Dana, with values of 0.40±0.06 and 21.36 mg/100 g DM (dried matter), respectively. Regarding the functional parameters, the results showed that the water retention capacity of the different powders varied between 35±0.00 g/cm³ (black raw Dana) and 52±5.65 g/cm³ (white roasted Dana); the oil retention capacity was between 22.2 ± 3.11 g/cm³ (black raw Dana) and 28±2.82 g/cm³ (white raw Dana); the mass density varied between 0.66 g/ml (black boiled Dana) and 0.75 g/ml (black and white roasted Dana); and the swelling rate ranges from 68.59 % (black boiled Dana) to 82.80 % (white roasted Dana). Roasted white Dana extracts had better hydroxyl radical inhibition and ferric ion reduction capacities compared to black raw extracts. Conclusively, the properties of these two Dana varieties were influenced by culinary treatments, and roasting appears to be the treatment that best improves nutritional, antioxidant, and functional properties.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100263"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145519806","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 theoretical-data-driven coupled model for drying history and shell formation of droplets with impermeable crust: Case study on oleaster low-fibrous extract","authors":"Sajad Jabari Neek,&nbsp;Mohammad Javad Ziabakhsh Ganji,&nbsp;Hojat Ghassemi","doi":"10.1016/j.meafoo.2025.100253","DOIUrl":"10.1016/j.meafoo.2025.100253","url":null,"abstract":"<div><div>The drying history and shell formation of droplets, particularly those forming an impermeable crust, are critical for optimizing various industrial processes. This study introduces a novel theoretical model enhanced by machine learning principles to investigate the drying of single droplets, using oleaster (Elaeagnus angustifolia L.) low-fibrous extract (OLFE) as a representative case. Experimentally informed learning-based conditions are integrated within the theoretical framework to predict key drying behaviors, including shell formation and inflation., addressing the challenges posed by high sugar content and elastic crust properties. Experimental validation demonstrated the model’s high accuracy in predicting key drying kinetics, including droplet diameter, drying time, and crust dimensions under varying conditions. Key findings reveal that higher ambient temperatures expedite drying and lead to earlier shell formation, while larger initial droplet diameters prolong drying time and result in thicker final shells. Conversely, higher initial concentrations enhance crust impermeability and strength, offering valuable insights into particle design for encapsulation and drying applications. This model bridges the gap between theoretical prediction and experimental complexity utilizing a 6-condition shell evolution model, providing a powerful tool to optimize drying processes with reduced reliance on extensive experimental trials. Its applicability extends to a wide range of materials, offering enhanced control over product quality and efficiency in spray drying and related technologies.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100253"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145100053","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":"Nutritional and mineral composition, metal bioaccumulation, and health risk assessment of Diospyros mespiliformis Hochst. Ex A.DC., Ficus thonningii Blume, and Strychnos spinosa Lam.: Implications for food security and public health","authors":"Sinorita Chauke ,&nbsp;Maropeng Erica Matlala ,&nbsp;Wilfred Otang-Mbeng ,&nbsp;Bongisiwe Gladys Shelembe ,&nbsp;Peter Tshepiso Ndhlovu","doi":"10.1016/j.meafoo.2025.100258","DOIUrl":"10.1016/j.meafoo.2025.100258","url":null,"abstract":"<div><div>Food insecurity continues to pose a significant challenge in developed and developing nations, prompting the need to identify alternative, nutrient-dense food sources. This study examines the nutritional profile of the fruits of <em>Diospyros mespiliformis</em> Hochst. Ex A.DC., <em>Ficus thonningii</em> Blume, and <em>Strychnos spinosa</em> Lam., emphasising their potential as underutilised yet valuable food resources. In addition, the mineral composition of both leaves and fruits was assessed, alongside bioaccumulation factors (BAFs), to evaluate the extent of mineral uptake from the soil. A health risk assessment was also conducted to determine the safety for human consumption. Nutritional analysis revealed that <em>F. thonningii</em> had the highest moisture (82.07%) and crude fat (3.92%), while <em>S. spinosa</em> seeds were notably rich in crude protein (31.20%). Fibre content was higher in the peels across all species, with <em>S. spinosa</em> peel containing 44.21%. The pulp of <em>D. mespiliformis</em> had the highest carbohydrate content (86.02%) and energy value (391.38 Kcal/100 g). Elemental analysis demonstrated significant levels of essential minerals, including calcium (Ca), iron (Fe), and magnesium (Mg), with <em>S. spinosa</em> leaves particularly high in manganese (Mn) content (1728 mg/Kg). Leaves of <em>D. mespiliformis</em> and <em>F. thonningii</em> showed efficient zinc (Zn) accumulation with BAFs of 1.25 and 1.58, respectively. <em>S. spinosa</em> exhibited a notably high BAF of 25.08 for Mn. The carcinogenic risk factors for arsenic (As), cadmium (Cd), and chromium (Cr) in all the fruit samples exceeded the established safety thresholds. The highest risk was associated with <em>F. thonningii</em> fruit, presenting a carcinogenic risk factor of 0.008 for Cr. While these fruits offer promising nutritional benefits, their potential toxicological risks underscore the need for further safety assessments.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100258"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363991","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":"Quality assessment of organic versus conventional black tea production in different seasons: A case study in Bangladesh","authors":"Md. Sakib Hossain ,&nbsp;Mohammad Shameem Al Mamun ,&nbsp;Mohammad Afzal Hossain ,&nbsp;Md. Amjad Patwary ,&nbsp;Md Yasin ,&nbsp;Md Mozammel Hoque","doi":"10.1016/j.meafoo.2025.100260","DOIUrl":"10.1016/j.meafoo.2025.100260","url":null,"abstract":"<div><div>The use of chemical fertilizers and fungicides in Bangladesh hinders organic tea cultivation due to its high costs and low yields. As a result, organic tea faces limited market acceptance compared to conventional methods. This study aimed to evaluate the quality of black tea from BT-2 varieties using both organic and conventional methods in Bangladesh. The study meticulously assessed various tea quality parameters, including moisture content, ash content, water extract, lipid, caffeine levels. Results revealed that organic tea exhibited elevated levels of theaflavin (TF), thearubigin (TR), total polyphenols, and antioxidants, despite a 22% reduction in output. The maximum moisture content was seen in June for organic tea, whereas for non-organic tea, it was found in September (4.10%). Additionally, both organic and non-organic tea exhibited high ash content in March (7.64% and 5.46%, respectively). The water extract exhibited a concentration of approximately 30% across all seasons, while the lipid content remained at approximately 4% throughout the season for non-organic samples. However, organic samples showed a slight decrease in lipid content by the end of the season. Caffeine exhibited beneficial effects throughout the mid-season, with organic tea demonstrating superior total phenolic content (TPC) and antioxidant activity. Across all seasons, organic tea consistently outperformed non-organic varieties in terms of quality criteria. Although certain variables such as moisture content or caffeine levels may vary by season, organic tea maintained its superiority. This superior quality attributes make organic tea a compelling option despite seasonal fluctuations, affirming its appeal to health-conscious consumers seeking premium tea experiences.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100260"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363992","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":"Assessing the impact of epidermal rotting on postharvest mango quality: Utilizing multidimensional parameters and AI-based methods for damage classification","authors":"Leslie Walessa Castaño-Tarazona,&nbsp;Laura A. Valbuena-Gaona,&nbsp;Joaquín Guillermo Ramírez-Gil","doi":"10.1016/j.meafoo.2025.100259","DOIUrl":"10.1016/j.meafoo.2025.100259","url":null,"abstract":"<div><div>Mango is one of the most consumed fruits worldwide, yet it suffers significant postharvest losses due to epidermal rotting diseases associated with anthracnose and stem end rot. This study aimed to evaluate the impact of epidermal rotting (ER) on Tommy and Azucar mango genotypesacross multidimensional quality parameters during commercialization and postharvest. In addition, we propose an AI-based methods for classifying infected fruit using image analysis. Our study monitored ER in postharvest mangoes, assessed its impact on quality grading (Extra, First, Second, and Discard), and evaluated the associated economic impact.. In the laboratory, we quantified physical, chemical, and physiological quality variables in both infected and healthy mangoes. Furthermore, a consumer perception analysis was conducted using a Likert scale, complemented by natural language processing, to assess differences in consumer perceptions of healthy and infected fruits. We also trained and validated a set of three convolutional neural networks (CNN) to classify mangoes as healthy or infected based on images and a segmentation-based method to quantify the severity level. Our results show that ER significantly reduces the percentage of extra quality mangoes, by up to 50 %, leading to fruit losses of 20–40 % and a reduction in commercial value of 40–60 %. Infected mangoes exhibited faster loss of firmness, increased respiration, and accelerated increases in total soluble solids and Brix levels. However, consumers did not detect the disease visually and reported no significant differences in consumption quality between healthy and infected fruits in the early stages of infection. CNN and segmentation demonstrated high accuracy for indirect detection and severity quantification of ER. This study highlights the substantial impact of ER on multidimensional quality parameters, underscoring the need for improved postharvest management practices.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100259"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363993","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":"Effects of cooking methods on the elements concentrations in meats: Implications for dietary risk assessment","authors":"C.C. Augusto ,&nbsp;W.D. Ascenção ,&nbsp;T. Pedron ,&nbsp;H.F. Maltez ,&nbsp;B.A. Rocha ,&nbsp;B.L. Batista","doi":"10.1016/j.meafoo.2025.100248","DOIUrl":"10.1016/j.meafoo.2025.100248","url":null,"abstract":"<div><div>The process of cooking meat induces chemical and physical transformations, including decreasing the contents of volatile compounds and water loss, thereby concentrating less-volatile compounds. Regarding chemical elements (CEs), the literature has primarily focused on their concentrations in raw meat. Thus, studies investigating changes in CE concentrations in cooked meat, particularly those using modern techniques such as air frying, are limited. In this study, 14 CEs (As, Cd, Pb, Hg, Co, Cu, Fe, Mg, Mn, K, Se, Na, P, and Zn) in beef, fish, and shrimp meats before and after cooking using muffling, roasting, or air frying were examined for a health risk assessment. Hg concentrations were consistently below the instrumental limit of quantification across all samples and cooking methods. The air-frying method demonstrated the highest decreases in concentrations of potentially toxic elements. For example, As, Cd, and Pb concentrations decreased by 40 %–80 %. Essential elements (EEs), such as Cu and Zn, also decreased in concentration by 20 %–50 %. The estimated daily intake and hazard index values revealed that consuming air-fried meat samples reduced the non-carcinogenic risk by up to 76 % compared to that for raw samples. Thus, considering the cooking method is essential for food safety evaluations and accurate dietary risk assessments. Moreover, among all the tested cooking methods, air frying emerged as the most effective in minimizing toxic exposure without compromising the availability of EEs. This study contributes to understanding the factors affecting food safety is essential for improving global public health</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100248"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145050505","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":"Value-addition to composite soft bread wheat cookies using avocado seed and finger millet flours: assessing the nutritional, techno-functional, and sensory properties","authors":"Aynadis Tamene ,&nbsp;Desta Dugassa Fufa ,&nbsp;Tilahun Bekele ,&nbsp;Geremew Bultosa ,&nbsp;Arun Kumar ,&nbsp;Narpinder Singh","doi":"10.1016/j.meafoo.2025.100262","DOIUrl":"10.1016/j.meafoo.2025.100262","url":null,"abstract":"<div><div>The purpose of this study was to develop and evaluate the quality attributes of value-added, fiber-rich cookies processed with composite flours containing avocado seed (0–20 %), finger millet (0–25 %), and soft wheat flour (55–100 %). The <span>d</span>-optimal mixture design generated ten formulations, including the control with 100 % soft wheat flour. Additionally, levels of hydroxymethyl-furfural and starch digestibility were measured. The study demonstrated that, compared to cookies made with control flour, the formulated cookies had higher fiber, protein, fat, energy, antioxidant activities, vitamin C, and β-carotene content retention. Protein ranged from 11.72 to 19.81 %, fiber 1.92 to 6.89 %, energy 356.11 to 368.51 kcal/100 g, vitamin C 2.59 to 9.74 mg/100 g, β-carotene 57.17 to 396.03 µg/100 g, DPPH radical scavenging activity 40.55 to 88.69 %, FRAP values 1.03 to 13.83 µM trolox/100 g, starch digestibility 48.24 to 67.05 %, and HMF 8.51 to 22.27 mg/kg. The samples, particularly composite cookie flour B7 (10 % avocado seed, 12.5 % finger millet, 77.5 % wheat), achieved a comparable organoleptic attribute scores to control wheat flour by consumers. This indicates that plant-based byproducts can be effectively utilized to produce desirable cookies rich in antioxidants, fiber, and β-carotene, supporting healthy lifestyles. Furthermore, production of cookies from a blend of avocado seed, finger millet and soft wheat bread flour presents an interesting opportunity to have functional, nutrient-rich products with high bioactive compounds, offering strong consumer appeal while contributing to reduced nutritional insecurity and promoting economic benefits.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100262"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145618133","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":"Measuring food system resilience in the Peruvian regions of Amazonas and San Martín","authors":"Alicia Anahí Cisneros-Vidales ,&nbsp;Álvaro Gerardo Palacio-Aponte ,&nbsp;Marcos Algara-Siller ,&nbsp;Alexander Fekete","doi":"10.1016/j.meafoo.2025.100257","DOIUrl":"10.1016/j.meafoo.2025.100257","url":null,"abstract":"<div><div>Food systems (FS), essential for maintaining nutrition and food security, are highly susceptible to hydrometeorological and geophysical risks. Disasters not only result in human loss but also give rise to numerous challenges, including heightened socio-economic vulnerability, loss of livelihood, slow recovery, food insecurity and poor nutrition. Assessing and promoting FS resilience is more significant because climate change may increase the size, frequency and probability of natural events that result in disasters. This work proposes the Food System Resilience Index (FoSyRI) as a tool for assessing the FS resilience at the local level by collecting data on four components: food production, transformation, consumption and recirculation. Following the systemic disaster resilience theory, the FoSyRI establishes a baseline from four essential resilience categories: (1) <em>governance and financing</em>, (2) <em>preparation</em>, (3) <em>response</em> and (4) <em>recovery</em>. In this study, the index was applied at the regional and local levels. Thus, methods included household surveys on food consumption and recirculation, as well as workshops with key stakeholders (regional and local authorities, institutions, commerce chambers, transport representatives, producer leaders and representatives of indigenous communities), which allowed for the collection of information regarding food production, transformation and recirculation. This first FoSyRI’s application was applied in August-September 2023 in the Peruvian regions of Amazonas and San Martín, which are particularly vulnerable to suffering the effects of floods, earthquakes and landslides. Considering a scale from 0 to 5, the results show medium resilience levels for the regions, 2.02 in Amazonas and 1.87 in San Martín. As climate change may exacerbate the impacts of natural events that result in disasters, the need to build systemic FS resilience in such regions stands out in importance, mainly because this will help to reduce overexploitation of resources, environmental degradation, poverty, inequity, excessive malnutrition and, above all, food insecurity in Peru. In such a complex context, the results could help identify the FS components that need improvement and the resilience categories that could trigger a shift towards a more resilient state.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100257"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321061","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}