Cogent Food & Agriculture最新文献

{"title":"Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review.","authors":"Sindiswa Zondo, Thinandavha Caswell Munyai, Muthulisi Siwela, Rob Slotow, Zabentungwa Thakasile Hlongwane","doi":"10.1080/23311932.2025.2602907","DOIUrl":"10.1080/23311932.2025.2602907","url":null,"abstract":"<p><p>Food insecurity and malnutrition remain major global challenges, with an estimated 691-783 million people affected worldwide in 2022. FAO promotes edible insects as a sustainable nutrient source to improve food and nutrition security, especially in sub-Saharan Africa where protein, zinc, and iron deficiencies are common. This review evaluated the effect of fortifying popular foods that are nutrient-deficient with edible insects on their nutritional value and consumer acceptance. A systematic search of peer-reviewed literature was conducted using Web of Science, Scopus, and Google Scholar, following PRISMA guidelines. Publications included primary data on the nutritional value of insect-supplemented foods without restrictions on food types or insect species. The search yielded 73 eligible papers listing 27 insect species used in 16 food products. Food products supplemented with edible insect meal contained double the protein, iron, and zinc compared to controls, but carbohydrate content decreased by half. Bakery products were the most supplemented with edible insects. Edible insects improved nutritional value without negatively affecting consumer acceptability. Therefore, incorporating nutrient-rich insects into popular nutrient-deficient foods can help promote their use and address malnutrition.</p>","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"12 1","pages":"2602907"},"PeriodicalIF":3.1,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7618968/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147622024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of tea powder from albino-induced yellow tea on the physicochemical properties of rice starch and steamed sponge cake","authors":"Junxian Pan, Yangjun Lv, Liwei Ye, Yulan Jiang, Peifei Wang, Yuejin Zhu, Fu Xiuhua, Shikang Zhang","doi":"10.1080/23311932.2025.2605367","DOIUrl":"https://doi.org/10.1080/23311932.2025.2605367","url":null,"abstract":"Aiming at increasing the utilization of albino-induced yellow tea, expanding the types of steamed sponge cake, and improving the nutritional value, the effects of tea powder made from albino-induced yellow tea on the physicochemical characteristics of rice starch and steamed sponge cake were investigated. Adding tea powder altered the peak viscosity of rice starch, decreased pasting temperature and trough viscosity, and increased breakdown viscosity and setback viscosity. Tea powder affected the gelatinisation temperature and increased the ΔHg value of rice starch. Storage modulus and loss modulus decreased with increasing tea powder. Tea powder decreased the cooking loss rate and L* value of steamed sponge cake, but increased a* and b* values. The addition of 2–5% tea powder increased the hardness, chewiness, and gumminess of steamed sponge cake, while the cake with 1% tea powder showed the opposite trends. Adding tea powder could enhance the polyphenol content and antioxidant activity of steamed sponge cake in a dose-dependent manner. Overall, tea powder changed the physicochemical properties of rice starch and steamed sponge cake.","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Translation shifts of Quranic conjunctive relations in English: insights from the Musa–Pharaoh narrative","authors":"Ali Mohammed Saleh Al-Hamzi","doi":"10.1080/23311983.2025.2604955","DOIUrl":"https://doi.org/10.1080/23311983.2025.2604955","url":null,"abstract":"This paper compares the Arabic original to Muhammad Asad’s English translation in terms of the shifts that occur in the use of Conjunctive Relations (CRs) in the Quranic narrative of Musa and Pharaoh (Surat An-naziʕ’at, 79:16–26). The study applies Systemic Functional Linguistics and House’s Translation Shift Theory to investigate the translation of CR forms, meanings, and functions across languages. The findings reveal systematic shifts from implicit, multifunctional particles in Arabic, /wa/ ‘وand,’ /fa/ ‘فso/that,’ /ið/ إذْtemporal, /inna/ إنّemphatic, and /θumma/ ‘ثمthen,’ toward explicit, functionally specialized connectives in English, with consequences for cohesion, semantic depth, and rhetorical nuance. Microlevel analysis indicates that the translations are generally semi-adequate, though /fa/ فis less adequately translated than /wa/ وand /θumma/ ثم. Such shifts reflect necessary adjustments at an interpretive level to maintain the balance between source-text fidelity and target-language clarity. This study shows that CRs are at the heart of expressing meaning, temporal sequencing, causality, and theological emphasis and therefore carry important implications for both Quranic rhetoric and its translation practices.","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147916576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Neuroprotective potential of <i>Semen Ziziphi Spinosae</i> extracts against LPS-induced inflammation in astrocytes: a comparative study of polar solvents","authors":"Jun Ma, Ru Wang, Yan Wang, Zixuan Liu, Zhaoxia Wu, Yuanyuan Bian","doi":"10.1080/23311932.2025.2585596","DOIUrl":"https://doi.org/10.1080/23311932.2025.2585596","url":null,"abstract":"Semen Ziziphi Spinosae (SZS), a traditional Chinese medicine, has been extensively studied in animal models of insomnia in vitro, but its application in cell models has been limited. Therefore, we selected a lipopolysaccharide (LPS)-induced astrocyte model to investigate the therapeutic effects and specific active components of various solvent extracts of SZS on LPS-induced astrocyte damage. Firstly, the extraction yield and effective components (including jujuboside A, spinosin, total saponins, and total flavonoids) of SZS extracted by different solvents were evaluated. Cell experiments revealed that LPS could induce cell damage, increase the release of inflammatory factors in astrocytes, disrupt the transportation of glutamate (Glu) and gamma-aminobutyric acid (GABA), and reduce the production of brain-derived neurotrophic factor (BDNF). Adding diazepam and SZS extracts to the cell culture medium protected cells from LPS-induced damage and restored their normal function. Furthermore, correlation analysis and inverted microscope observation showed that the 50% and 90% ethanol extracts exhibited more potent protective effects.","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147908895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Molecular epidemiology, virulence gene profile and antibiogram of <i>Listeria monocytogenes</i> from foods of animal origin and ovines in Kashmir, India","authors":"Abdur Raouf Pirzada, Mudasir Ali Rather, Shabu Shoukat, Showkat Ahmad Shah, Majid Shafi, Sabia Qureshi","doi":"10.1080/23311932.2025.2563188","DOIUrl":"https://doi.org/10.1080/23311932.2025.2563188","url":null,"abstract":"The present investigation describes the prevalence, virulence gene profile, molecular epidemiology and antibiogram of Listeria monocytogenes (L. monocytogenes) from mutton (40), chicken (40), raw milk (40), pasteurized milk (40), and clinical cases of ovines (45) from the Kashmir Valley, India. The overall prevalence of L. monocytogenes from all sources was 6.34%, with the highest prevalence observed in ovine clinical cases (13.33%) followed by mutton (7.5%), chicken (5%) and raw milk (5%). Notably, no isolates were recovered from pasteurized milk. PCR targeting virulence genes (hlyA, plcA, plcB, and actA) identified hlyA in 13 (100%) isolates, plcA and actA in 11 (84.62%) isolates each, and plcB in 10 (76.92%) isolates. Enterobacterial Repetitive Intergenic Consensus (ERIC) PCR was used to understand genetic relationships among the isolates. The results revealed that isolates from clinical cases formed a distinct cluster compared to food isolates. The antibiogram of the isolates revealed a high sensitivity to ampicillin (92.31%) and streptomycin (92.31%), while considerable resistance was observed against ceftriaxone (92.31%) and nalidixic acid (84.61%). The recovery of antimicrobial resistant L. monocytogenes from animal-derived foods and ovine clinical cases suggests its ubiquitous nature and potential link between the environment and animal/human infections, posing a significant public health concern.","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147894762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of resinous aroma characteristic flavor compounds of American flue-cured tobacco leaves through molecular sensory","authors":"Tianxiao Li, Yizhe Sun, Weina Qi, Hui Xi, Ziwen Liu, Yuan Cao, Dengyin Shao, Baojiang He, He Li, Xuewei Jia, Lingbo Ji","doi":"10.1080/23311932.2025.2546107","DOIUrl":"https://doi.org/10.1080/23311932.2025.2546107","url":null,"abstract":"American flue-cured tobacco leaves are known to possess high quality, but their representative resinous flavor compounds are not known. In this study, three American flue-cured tobacco leaves were selected, and their characteristic aromas were confirmed by sensory evaluation. Representative resinous flavor compounds were further revealed by gas chromatography-mass spectrometry analysis of mainstream smoke components, Sephadex LH-20 column chromatography, relative odor activity value (ROAV), recombination and omission tests. The results showed that the characteristic aromas of American tobacco leaves were hay, resinous and roasted sweet. The numbers and contents of flavor compounds in American FCB2 tobacco leaves were significantly higher than those in the reference tobacco leaves. The main resinous aroma compounds of FCB2 tobacco leaves were revealed as benzaldehyde, benzyl alcohol, eugenol and 4-vinylphenol, which were further confirmed by Sephadex column chromatography. The ROAV values of four compounds were greater than 1.0, and they were assigned as key resinous aroma compounds. The mainstream smoke transfer rates of the four compounds ranged from 3.94% to 36.87%. Based on smoke transfer rates and flavor compound concentrations, a new simulation method was constructed as Ci = Si/F1i/0.01/1000, and the recombination samples were further verified by sensory evaluation and omission tests.","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.tandfonline.com/doi/pdf/10.1080/23311932.2025.2546107?needAccess=true","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147899144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes of five tannin compounds in the <i>T. chebula</i> juice at different storage temperatures","authors":"Xueyan Li, Lijun Zhang, Jianxing Gu, Fangfang Chen, Yidan Fan, Yidan Fan, Yuan Fan, Yuan Fan, Ziwei Tang","doi":"10.1080/23311932.2025.2505014","DOIUrl":"https://doi.org/10.1080/23311932.2025.2505014","url":null,"abstract":"To study the effect of different storage temperatures (5, 20, and 35 °C) on the content of five tannins in the Terminalia chebula juice (T. chebula juice). This paper determined five components simultaneously using HPLC, and pH and colour changes were measured. The results showed that the pH value of the T. chebula juice decreased with time under all three storage temperature conditions, with the smoothest variation at 5 °C. The contents of Gallic acid (GA), Epigallocatechin gallate (EGCG), Chebulinic acid (Cl), Chebulagic acid (CA), and Ellagic acid (EA) varied most smoothly at 5 °C. The color of the T. chebula juice did not vary significantly at 5 °C, whereas it varied significantly at 35 °C. The low-temperature preservation of the T. chebula juice can maintain the stability of its physical properties and compounds, which provides a certain reference basis for the production and processing of the T. chebula juice.","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147880072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fijian students’ perceptions drawn on Indian popular culture: exploring cultural hybridity and the twice-removed-from-reality image of India","authors":"Sakul Kundra, Nakul Kundra, Unaisi Nabobo‐Baba, Nii-K Plange, Amit Sarwal, Bhawna, R.K.P. Singh, Regina Naidu","doi":"10.1080/23311983.2025.2456349","DOIUrl":"https://doi.org/10.1080/23311983.2025.2456349","url":null,"abstract":"Fiji, a multilingual and multicultural nation, is often termed ‘Little India’ where the Fijians of Indian descent (Indo-Fijians) have developed a new identity through cultural assimilation as well as accommodation. At present, Indo-Fijians are consumers of the ‘twice-removed-from-reality’ (Plato) image of India, which is constructed through Bollywood movies, Hindi television serials, music, print media, and other common forms of popular culture. Their lifestyle with some distinct Indian cultural traits and their interests in Indian popular culture have unwittingly influenced their fellow indigenous Fijian youths (iTaukei) in several ways. It is observed that many iTaukei have developed a keen interest in Bollywood movies and Indian TV serials. They have formed their perceptions about Indian life and society without having been to India. This research attempts to find out Fijian students’ perceptions of Indian life and culture; it is based on a qualitative survey of 110 undergraduate students (75% of iTaukei and 25% of non-iTaukei [predominantly the Fijians of Indian descent]), followed by interviews based on closed and open-ended questions to understand their cultural hybridity and the rationale behind their perceptions.","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.tandfonline.com/doi/pdf/10.1080/23311983.2025.2456349?needAccess=true","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147882911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the potential of <i>Pulicaria jaubertii</i> and <i>Pulicaria petiolaris</i> Herbs as promising functional food ingredients","authors":"Qais Ali Al‐Maqtari, Amer Ali Mahdi, Norzila Othman, Jalaleldeen Khaleel Mohammed, Waleed AL‐Ansi, Abeer Essam Noman, Adel Al‐Gheethi, Syazwani Mohd Asharuddin, Adnan Saeed","doi":"10.1080/23311932.2024.2420837","DOIUrl":"https://doi.org/10.1080/23311932.2024.2420837","url":null,"abstract":"This study examined the nutritional, phytochemical, and bioactive profiles of Pulicaria jaubertii and Pulicaria petiolaris to establish their suitability as functional food additives. Generally, P. jaubertii exhibited a significantly higher protein and ash content (14.05 and 18.68 g/100 g DW). Conversely, P. petiolaris had higher fat, fiber, and carbohydrate content (3.9, 21.12, and 59.63 g/100 g DW, respectively). In physical investigation, P. jaubertii showed superior bulk density (0.29 g/cm³), tapped density (0.44 g/cm³), hygroscopicity (6.54%), solubility (14.62%), and water absorption capacity (533.42%). Volatile compound analysis found 267 in P. jaubertii, led by carvotanacetone (7.33%), and 371 in P. petiolaris, led by camphor (4.32%). The primary fatty acid constituents in both plants were palmitic and linoleic acids. Mineral analysis indicated P. jaubertii had greater magnesium, potassium, calcium, and iron (139.06, 437.47, 326.96, and 76.73 mg/100g DW, respectively). Leucine and aspartic acid were the most abundant free amino acids in both plants among the 18 essential and non-essential amino acids. Vitamin analyses revealed that P. petiolaris contained a higher B-complex, while ­P. jaubertii had more vitamin C. Interestingly, P. jaubertii exhibited the highest TPC (89.1 mg gallic acid equivalent/g DW), antioxidant activity (6.08 mg ascorbic acid/g DW), and antioxidant capacity (20.71 mg Trolox equivalent/g DW).","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fatty acid and phenolic profile of oil and mineral composition of green unripe and purple ripe olives (Olea ferruginea)","authors":"Ayeesha Masood, Shaista Anjum, Misbah Manzoor, Huma Batool, Ayesha Mushtaq, Musarrat Riaz, Amna Bano, Zahoor Ahmed Bazai, Ashif Sajjad, Cinzia Bennincasa, Zsolt Ponya, Tariq Ismail","doi":"10.1080/23311932.2023.2264556","DOIUrl":"https://doi.org/10.1080/23311932.2023.2264556","url":null,"abstract":"The present study aimed to explore fluctuations in fatty acids and phenolic profiles of olive oil extracted from fruits of Olea ferruginea Royle harvested at green raw and purple ripe stages from the district Zhob, Balochistan, Pakistan. First, fruit sampling was conducted on 26th June when green olives appeared on trees; second, purple ripe olives were picked on 26th August. Due to very small size and large pit size, oil is extracted without de-pitting the fruit. High-performance liquid chromatography–mass spectrometry (HPLC-MS) system was used for fatty acid and phenolic profiling of both oil samples. Results showed that fatty acid composition of oil extracted from raw green and ripe purple olives falls in the normal range set for purity criteria for olive oils and olive pomace oils by International Olive Council 2019 except for behenic, caprylic, capric and lauric in both oils and oleic acid and linoleic acid of oil extracted from raw green olives which do fall in standard ranges. Fatty acid composition of the olive oil showed that the oil is rich in monounsaturated fatty acids (range 50.71% in oil of green olives and 58.77% in oil of ripe purple olives), polyunsaturated fatty acids (range 30.45% in oil of raw green olives and 19.32% in oil of ripe purple olives) and saturated fatty acids (range 15.27–18.58% in olive oil obtained from raw green and ripe purple olives). SFAs showed least variation with ripening stages. There was high concentration of total phenolics in oil obtained from green raw olives (33.41 mg kg−1) as compared to oil of ripe purple olives (18.49 mg kg−1). The present study revealed that alpha, beta, gamma and delta tocopherols showed a uniform trend along with ripening of olive fruit, i.e. there is a clear decline in total tocopherol content of olive oil obtained from ripe purple olives. Green raw olives showed high values of α-tocopherol (192.47 mg kg−1), β + γ-tocopherols (233.65 mg kg−1) and δ-tocopherol (1087.48 mg kg−1). The present work concludes that ripening of olive fruit affects chemical composition of olive oil.","PeriodicalId":10521,"journal":{"name":"Cogent Food & Agriculture","volume":"2 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135038859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}