International Journal of Food Science最新文献

{"title":"Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits.","authors":"Anuradha Wijesekara, Viraj Weerasingha, Shishanthi Jayarathna, Janak K Vidanarachchi, Hasitha Priyashantha","doi":"10.1155/ijfo/6672700","DOIUrl":"10.1155/ijfo/6672700","url":null,"abstract":"<p><p>Fermented dairy products like yoghurt, cheese, and kefir are essential for human nutrition and health. They offer a wide range of biofunctional properties, providing unique flavors along with substantial nutritional and therapeutic benefits. The inclusion of functional microorganisms, including probiotics, in dairy products offers a nutrient-dense matrix that promotes microbial viability, ensuring health advantages. This review explores the impact of microbial strains on the biofunctional properties of fermented dairy products, focusing on their contributions to gut and cardiovascular health, cancer risk reduction, bone density enhancement, weight management, and diabetes control. Special emphasis is placed on fermentation processes involving lactic acid bacteria, particularly their roles in safety assurance and preservation of product quality. This review emphasizes the antimicrobial, hypocholesterolemic, and antioxidant effects of cultured dairy products, highlighting their ability to improve bioavailability and health outcomes. In conclusion, fermented dairy products possess exceptional biofunctional properties that promote human health. To maximize their therapeutic potential for various medical conditions, further research into fermentation methods, microbial strains, and the underlying mechanisms is essential.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6672700"},"PeriodicalIF":3.1,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12381418/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144953289","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":"Analysis of the Nutritional Content, Phytochemicals, and Antioxidant Properties of the Unexploited Wild Grape Variety <i>Ampelocissus indica</i> (L.) Planch in Comparison to <i>Vitis vinifera</i> L.","authors":"Wathsala Jayani Nandasiri, Isurika Rosini Fernando, Champa Disala Jayaweera","doi":"10.1155/ijfo/1582620","DOIUrl":"10.1155/ijfo/1582620","url":null,"abstract":"<p><p><i>Ampelocissus indica</i> (L.) Planch is an unexplored wild grape variety grown in Sri Lanka. This article is aimed at comparing the nutritional, antioxidant, and phytochemical composition of <i>A. indica</i> with the commercial variety <i>Vitis vinifera</i> to evaluate its potential commercial applications. Both grape varieties were collected at their commercial maturity, and the maturity indices, proximate composition, phytochemicals, and antioxidant activities of the grape samples were analyzed according to modified literature procedures after authentication. Statistical analysis of results was carried out using Dunnett's one-way ANOVA method. Significant differences at a 95% confidence level were observed in <i>A. indica</i> samples in carbohydrates, proteins, and fiber contents but not in ash and lipids compared to <i>V. vinifera</i>. Qualitative phytochemical analysis indicated the presence of alkaloids, flavonoids, proanthocyanidins, unsaturated sterols, triterpenes, and phenolic compounds in both berries of <i>A. indica</i> and <i>V. vinifera</i>. Total flavonoid content (TFC), total tannin content (TTC), and total phenolic content (TPC) of <i>A. indica</i> samples ranged between 1.36 ± 0.07 and 4.23 ± 1.28 mg quercetin equivalent/100 g of dried weight of plant material (DW), 0.13 ± 0.04-0.26 ± 0.08 mg of tannic acid equivalent/100 g of DW, and 11.48 ± 4.73-29.09 ± 6.05 mg gallic acid equivalent/100 g of DW, respectively. TFC, TTC, and TPC of <i>A. indica</i> samples exhibited no statistically significant differences (<i>p</i> ≥ 0.05) with those parameters of <i>V. vinifera</i>. The antioxidant activity of <i>A. indica</i> samples was determined using ferric ion-reducing antioxidant power, and 2,2⁣'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays exhibited statistical grouping equality (<i>p</i> ≥ 0.05) with <i>V. vinifera</i>, while 2,2-diphenyl-1-picrylhydrazyl assay did not. The <i>A. indica</i> variety, with its significantly low pH values, lower carbohydrate content, and richness in red pigments, can be recommended for use in acidic, low-sugar functional food industry and natural health products in the pharmaceutical industry.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"1582620"},"PeriodicalIF":3.1,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12381399/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144953319","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 the Applicability of Coconut and Skim Milk Powder as a Carrier for Lactic Acid Bacteria on Their Performance During Production of <i>Ting</i>.","authors":"Nontobeko Xolisiwe Zulu, Angela Parry-Hanson Kunadu, Eugenie Kayitesi, Bhekisisa Dlamini","doi":"10.1155/ijfo/6198794","DOIUrl":"10.1155/ijfo/6198794","url":null,"abstract":"<p><p>The demand for dried starter cultures that are specific to indigenous fermented food products is increasing. In most cases, skim milk (SM) powder is used as a cryoprotectant for microbial cell protection during the preparation of starter cultures. However, the extent of cell protection during freeze-drying and the fermentation efficacy of dried cultures are dependent on the type of microbial strain and carrier media, hence the need to investigate the protective effects of alternative carrier media. This study evaluated the fermentation potential of lactic acid bacteria (LAB) preserved in coconut (CCN) powder and SM powder during <i>ting</i> (traditional fermented sorghum) production. <i>Ting</i> was fermented with single and mixed strains of <i>Lactobacillus plantarum</i> and <i>Lactobacillus brevis</i>. The pH, total titratable acidity (TTA), functional groups (Fourier transform infrared spectroscopy [FTIR]), microbial quality, and consumer acceptability were monitored during fermentation. <i>Ting</i> prepared with LAB strains preserved in SM had a more rapid reduction (<i>p</i> > 0.05) in pH and lower final pH than <i>ting</i> prepared with LAB preserved in CCN. Mixed LAB strains showed a rapid reduction in pH of <i>ting</i> compared to single LAB strains and <i>ting</i> prepared with spontaneous fermentation. The highest TTA (3.57%) was observed with mixed LAB after 48 h on both SM and CCN <i>ting</i>. FTIR showed similar functional groups corresponding to O-H and phenolic compounds for both SM and CCN <i>ting</i>. The highest increase in LAB counts (up to 10 log CFU/mL) occurred in <i>ting</i> prepared with mixed strains of both CCN and SM, while the least increase occurred with spontaneously fermented <i>ting</i>. Enterobacteriaceae, yeasts, and molds were not detected in all the fermented samples. With consumer acceptability, CCN <i>ting</i> was the most preferred sample with the highest overall score (6.95), followed by the SM <i>ting</i> sample (5.67). In conclusion, this work indicates that the LAB strains preserved in CCN result in comparable fermentation performance to that of SM and produce <i>ting</i> that is preferred by consumers. Therefore, CCN should be considered as a carrier medium for the development of <i>ting</i> starter cultures.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6198794"},"PeriodicalIF":3.1,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12358226/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144882852","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":"Therapeutic Potentials of Jamun (<i>Syzygium cumini</i>) and Its Integration Into Modern Food Technologies: A Review.","authors":"B S Adithya, Mohammed Nayeem, Narashans Alok Sagar, Sourabh Kumar","doi":"10.1155/ijfo/8197889","DOIUrl":"10.1155/ijfo/8197889","url":null,"abstract":"<p><p>In a world where consumer preferences continue to pivot toward healthier and eco-conscious choices, jamun (<i>Syzygium cumini</i>) emerges as an underutilized resource with untapped potential. Despite the abundance of phytochemicals, the fruit also encounters postharvest losses, pointing toward extensive processing and additional research for sustainable utilization of food. The review brings together an understanding of existing knowledge on the therapeutic potentials of jamun and its integration into modern food technologies, providing valuable insights for food researchers and healthcare professionals aiming to leverage the health-promoting properties of this remarkable fruit to enhance human well-being. Different extraction techniques, including both traditional and eco-friendly methods, have been studied, demonstrating efficient ways to extract various bioactive compounds from jamun fruit, such as polyphenols, flavonoids, and terpenes. These compounds show antidiabetic, anticancer, anti-inflammatory, and antimicrobial properties, collectively enhancing the health-promoting properties of jamun. The versatility of jamun finds expression across multiple food sectors, spanning from producing wines and bakery items to antioxidant-rich popsicles aligned with contemporary health and sustainability trends which has been discussed. Further research must focus on the utilization of jamun pomace rich in fibers and antioxidants for sustainable food production.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8197889"},"PeriodicalIF":3.1,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12358234/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144882853","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":"Harnessing Flowering Bund Plants Through Ecological Engineering to Improve Biological Control of Tungro Virus Vectors in Indonesian Rice Fields Agroecosystem.","authors":"Nur Rosida, Elisurya Ibrahim, Wasis Senoaji, Effi Alfiani Sidik, Ani Mugiasih, Khaerana, Rudi Tomson Hutasoit, Firmansyah, Raden Heru Praptana, Sri Sudewi, Andi Nasruddin","doi":"10.1155/ijfo/2476370","DOIUrl":"10.1155/ijfo/2476370","url":null,"abstract":"<p><p>Ecological engineering (EE) has emerged as a promising strategy for managing insect pests in rice ecosystems by reducing dependency on chemical pesticides. However, the survival of parasitoids and predators in rice habitats is often limited due to a lack of refuge and food sources. While pesticides remain the primary method used by farmers to control green leafhoppers (GLHs), the main vectors of the tungro virus, their overuse poses serious risks to both environmental and human health. This study was aimed at evaluating the impact of EE on the population dynamics of GLHs and their natural enemies, the suppression of tungro virus infection, and the maintenance of rice yield. Field experiments were conducted in Sidrap, Indonesia, across three dry seasons (2016, 2017, and 2021) using three treatments: EE with biopesticide (T1), prophylactic insecticide use (T2), and untreated control (T3). The GLH population was significantly lower in T1 compared to T2 and T3, while natural enemy abundance (e.g., spiders, parasitoids, and predatory beetles) was highest in T1, particularly during later growth stages. Tungro incidence was lowest in T1, moderate in T2, and highest in T3, exceeding 13% in control plots. Despite differences in pest pressure and virus infection, rice yield did not differ significantly among treatments, with the highest yield (≈10-11 t/ha) recorded in 2021. These findings suggest that habitat manipulation through EE can suppress tungro vectors, enhance natural enemy populations, and sustain rice productivity without relying on chemical inputs.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2476370"},"PeriodicalIF":3.1,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12343172/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144835021","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":"Characterisation and Hypolipidaemic Effects of Tlayudas, Widely Consumed Tortillas, Containing <i>Ganoderma lucidum</i> Extracts on an In Vivo Model of Hypercholesterolaemia.","authors":"Grace Preciado Iñiga, Daniel Martínez-Carrera, María E Meneses, Miguel Sánchez, Adrián Argumedo, Myrna Bonilla, Ivan Castillo, Beatriz Petlacalco, Alfredo Morales, Nora Fernández, Wilfrido Martínez, Juan Antonio-Bautista, Mónica Sánchez-Tapia, Diana Coutiño-Hernández, Nimbe Torres, Armando R Tovar, Hermilo Leal-Lara","doi":"10.1155/ijfo/8096060","DOIUrl":"10.1155/ijfo/8096060","url":null,"abstract":"<p><p>Tlayudas, a variant of tortillas, are a highly consumed and low-cost traditional Mexican food, typical of the Oaxaca region. We developed new functional food products from tlayudas (T) containing standardised hydroalcoholic extracts (T + <i>Gl</i>-1 and T + <i>Gl</i>-2) of the medicinal mushroom <i>Ganoderma lucidum</i> (<i>Gl</i>) from Mexico. These products were characterised through physicochemical and sensory properties, analysis of bioactive compounds and hypolipidaemic capacity using an in vivo model (C57BL/6 mice) of hypercholesterolaemia. Tlayudas containing <i>Gl</i> extracts are more resistant (higher cutting force) and have better sensory attributes (appearance, colour, smell, flavour, texture and acceptability). Several nutritional components and functional properties improved significantly in comparison with the control; polyunsaturated fat increased 2.3% (T + <i>Gl</i>-1 and T + <i>Gl</i>-2), total polyphenols increased from 8.2% (T + <i>Gl</i>-1) to 14.2% (T + <i>Gl</i>-2), the antioxidant capacity by oxygen radical absorbance capacity (ORAC) from 7.3% (T + <i>Gl</i>-1) to 16.5% (T + <i>Gl</i>-2) and the content of <i>β</i>-glucans from 16.6% (T + <i>Gl</i>-1) to 100% (T + <i>Gl</i>-2). The heat treatment (<i>ca</i>. 400°C for 6.40 min) of the tlayudas cooking process did not lead to denaturing of <i>G. lucidum</i> compounds, remaining bioactive and stable in the food matrix. Tlayudas containing <i>Gl</i> extracts (T + <i>Gl</i>-1 and T + <i>Gl</i>-2) decreased main serum levels of cholesterol (-21.1% and -27.5%), triglycerides (-15.1% and -25.1%) and LDL-c (-55.4% and -62.7%) in C57BL/6 mice groups studied, as well as levels of glucose (-10.4% and -31.3%) and transaminases (ALT: -40.9% and -49.7%; AST: -36.1% and -34.5%), respectively, compared with the high-cholesterol (HC) diet. Tlayudas containing the <i>Gl</i>-2 extract decreased serum lipids and glucose levels further than the atorvastatin drug. These new functional food products with hypolipidaemic properties could be used to promote healthier diets for preventing cardiovascular and chronic degenerative diseases in target populations.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8096060"},"PeriodicalIF":3.1,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12324917/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144789007","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":"Nutrient Content, Functional Properties and Acceptability of Rock Buns Formulated From Freeze-Dried Detroit Dark Red Beetroot Pomace Flour.","authors":"Isaac Amoah, Ransford Opoku Asante, Rose Attakora, Abdallah Zaidan Mohammed, Marina Aferiba Tandoh, Charles Diako","doi":"10.1155/ijfo/9986191","DOIUrl":"10.1155/ijfo/9986191","url":null,"abstract":"<p><p>Beetroot pomace is an underutilised food by-product obtained from the processing of beetroots. However, its rich source of nutrients makes it a potential ingredient for utilisation in rock bun development. The aim of the study was to investigate the nutrient composition and functional properties of freeze-dried beetroot pomace and wheat composite flours, as well as the sensory acceptability of rock buns formulated from these flours. Rock buns were formulated with 95:5, 90:10, 85:15 and 80:20 for wheat flour:freeze-dried beetroot pomace flour (BPF) and 100:0 for the control, respectively. Functional properties and proximate analysis of the flours were determined using standard methods. Sensory evaluation was carried out using a 100 mm visual analogue scale. One-way ANOVA was used to determine significant differences in the mean of the parameters evaluated. Principal component analysis and agglomerative hierarchical clustering exploiting Ward linkage and Euclidean distances were used to establish a visual relationship between the flour samples and some outcome variables. The nutrient composition of composite flour enriched with 20% of BPF showed high fibre, protein and ash content of 1.79%, 11.71% and 2.19%, respectively, compared to the control sample. The swelling power, oil absorption capacity and water absorption capacity increased with increased incorporation of BPF, whilst dispersibility and solubility decreased. The sensory acceptability of the rock buns enriched with 5% and 10% freeze-dried BPF was comparable to the control rock buns formulated from wheat flour only. Rock buns enriched with 10% freeze-dried BPF are nutrient-dense and can compete with control rock buns commercially.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9986191"},"PeriodicalIF":3.1,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12317813/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144775366","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":"Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta.","authors":"Paula Ardila, Adrián Honrado, Juan B Calanche","doi":"10.1155/ijfo/8821646","DOIUrl":"10.1155/ijfo/8821646","url":null,"abstract":"<p><p>This study pioneers the innovative development and comprehensive characterisation of fusilli pasta enriched with protein hydrolysates derived from underutilised fish by-products (salmon, sea bass and tuna) materials typically discarded during seafood processing despite their significant nutritional potential. Fish hydrolysates were incorporated into durum wheat semolina at 1% and 3% concentrations to evaluate their impact on pasta quality and nutritional profile. Results demonstrated improvements in protein content and Omega-3 fatty acid profile across all enriched formulations compared to control samples. This incorporation significantly influenced technological properties, including optimal cooking time, weight gain, hydration capacity, cooking loss and colour parameters. Molecular weight fractionation revealed bioactive peptides with potential antioxidant properties, primarily in low molecular weight fractions. The microbiological assessment confirmed the absence of enterobacteria, moulds and yeasts in the final pasta products, although high viable microbial counts were detected in the raw hydrolysates. This research demonstrates the feasibility of valorising fish processing by-products to create innovative, nutrient-dense functional foods that align with contemporary consumer demands for sustainable production practices and enhanced nutritional profiles. Furthermore, it establishes a promising approach to circular economy principles within the by-product and pasta manufacturing sectors, potentially reducing waste whilst delivering products with improved health-promoting properties.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8821646"},"PeriodicalIF":3.1,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12316505/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144775365","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":"Effect of Blend Levels on Composite Bread Prepared From Anchote (<i>Coccinia abyssinica</i>) Starch and Wheat Flour.","authors":"Etalema Desta Tulu, Ramesh Duraisamy, Belay Haile Kebede, Alemu Mekonnen Tura","doi":"10.1155/ijfo/5705023","DOIUrl":"10.1155/ijfo/5705023","url":null,"abstract":"<p><p>Blending wheat flour with anchote starch offers a valuable approach to reducing the antinutritional factors present in anchote. However, the use of anchote starch as a blending ingredient for wheat bread has not yet been investigated. This study addresses this gap by extracting and characterizing starch from anchote (<i>Coccinia abyssinica</i>) as a supplementary ingredient to wheat flour bread. Anchote samples were collected from the western Oromia Region in Ethiopia, and wheat samples were obtained from the Bishoftu research center. Wheat flour was combined with anchote starch at varying levels of 5%, 10%, 15%, and 20%. The study analyzed proximate composition, mineral content, antinutritional factors, and functional properties for both anchote starch and the composite flour. Results, processed through one-way ANOVA at a 5% significance level, showed that moisture, ash, protein, fat, fiber, carbohydrate, and gross energy contents in the composite flour ranged, respectively, from 9.17% to 9.73%, 1.71% to 1.99%, 3.35% to 4.87%, 3.05% to 3.85%, 1.33% to 3.67%, 79.71% to 82.4%, and 370.49-374.71 kcal. As the proportion of anchote starch increased, mineral contents of calcium, sodium, iron, and zinc rose, while potassium, magnesium, and manganese levels declined. Functionally, increasing anchote starch led to higher bulk density and swelling power, while water and oil absorption capacities decreased. Antinutritional elements such as phytate, cyanide, and tannin were reduced with higher anchote starch levels. Sensory evaluations indicated that bread acceptability improved with increased anchote starch, reaching optimal levels at 20%. Overall, anchote starch shows promise for enhancing the nutritional profile of food products, adding beneficial minerals and fiber.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5705023"},"PeriodicalIF":3.1,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12310313/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753308","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 Narrative Review of Wild and Semiwild Edible Plants in Ethiopia: Agroecological Perspectives, Ethnic Diversity, Proximate Composition, and Phytochemical Analysis.","authors":"Derebe Alemneh","doi":"10.1155/ijfo/2265433","DOIUrl":"10.1155/ijfo/2265433","url":null,"abstract":"<p><p>All over the world, wild edible plants are predominantly the sources of famine food. Ethiopia, with food-insecure populations, needs such food-supplementing plant groups. The current review article is aimed at presenting a compiled list of the species, showing the diversity of the species, and elaborating on their major threats and values. Scientific articles with an ethnobotanical approach that were published from 2004 to 2025 in Ethiopia were gathered. An inclusive review was performed by using a reputable database, Google Scholar. Several phases of screening were conducted. A total of 59 published articles were reviewed. From the published documents, important information was extracted. The gathered data was entered into Microsoft Excel 2010 and analyzed. A total of 665 species (114 families) were recorded. <i>Cordia africana</i>, <i>Syzygium guineense</i>, and <i>Ximenia americana</i> were the three highly mentioned species. Fabaceae was an outlayer family with 63 species. Rubiaceae (31 species) was the second, followed by Malvaceae (28 species). Trees were the dominant species, followed by shrubs, and the preferred edible part was the fruit. There was a record difference across one region to the other, and the southern region was the first in species record (113 species). They were the sources of proteins, lipids, carbohydrates, fibers, vitamin C, and minerals. They were further recorded as nutraceuticals, antioxidants, and income-generating plants. Two major problems were observed: lack of utilising the species as a staple food and low marketability. Nowadays, the species are under several threats. Therefore, significant conservation strategies should be conducted and implemented throughout the country along with promoting their value to the local community.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2265433"},"PeriodicalIF":3.1,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12308064/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753307","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}