NFS Journal最新文献

{"title":"The effect of obligatory versus voluntary school food standard implementation on the fulfillment of the school food standard requirements in Germany","authors":"Cordula Hundeshagen ,&nbsp;Heike Rosmann ,&nbsp;Jörg Lindenmeier","doi":"10.1016/j.nfs.2024.100197","DOIUrl":"10.1016/j.nfs.2024.100197","url":null,"abstract":"<div><h3>Background</h3><div>In high income countries there is increased focus on health- and sustainability aspects concerning school feeding. To ensure this in Germany, a school food standard (SFS) was established. Implementation of the SFS is mandatory only in some federal states and has remained voluntary in others. The aim of this first exploratory study is to analyze school lunch menus regarding their fulfillment of the SFS requirements and detect differences between obligatory and voluntary implementation of the SFS.</div></div><div><h3>Methods</h3><div>After drawing a random sample of schools and reaching out for voluntary participation in this study, school menus of federal states with obligatory (OSFS) and voluntary (VSFS) SFS implementation were collected and analyzed. The SFS criteria are based on the conditions observed in the menu for a four-week mixed diet menu, an ovo-lacto-vegetarian dish, additional criteria for menu planning and menu criteria. In addition, we estimated binominal logistic regression models and two-step multiple regression models to control for the effects of geographical factors and socioeconomic status to the fulfillment of the SFS criteria.</div></div><div><h3>Results</h3><div>We assessed 48 menus from OSFS federal states and 102 menus from VSFS federal states. OFSF menus met the requirements to a higher extent and exhibited a better dietary pattern. School food-standardized meals included significantly less breaded and deep-fried components (96 % vs. 79 %, <em>p</em> = 0.009), contained more whole grain products (83 % vs. 30 %, <em>p</em> &lt; 0.001) and fewer meat products (60 % vs. 25 %, <em>p</em> &lt; 0.001), more fruits (81 % vs. 63 %, <em>p</em> = 0.023) and more vegetables, legumes and salad (85 % vs. 61 %, <em>p</em> = 0.002). Menus with SFS obligation emphasized nutrient optimized menus significantly more frequently (42 % vs. 28 %, <em>p</em> &lt; 0.001) and used unambiguous designations of meals more often (96 % vs. 82 %, <em>p</em> = 0.023). They contain more regional products (33 % vs. 13 %, <em>p</em> = 0.003), more organic products (71 % vs. 41 %, p &lt; 0.001) and meat from animal friendly husbandry (21 % vs. 7 %, <em>p</em> = 0.012). The effects of the covariates were rarely significant.</div></div><div><h3>Conclusion</h3><div>School menus with obligatory use of the SFS met the requirements to a greater extent and contain healthier and sustainable food components more frequently. Nevertheless, results show that even in federal states with obligational use, the standard implementation is not fulfilled completely. Further research is needed to detect barriers in the daily implementation of the SFS.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100197"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142657056","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":"White mulberry leaf (Morus alba L.) infusion as a strategy to reduce starch digestibility: The influence of particle size of leaf powder","authors":"Thiraphong Aumasa ,&nbsp;Gunthawan Apinanthanuwong ,&nbsp;Jaspreet Singh ,&nbsp;Lovedeep Kaur ,&nbsp;Jinhu Tian ,&nbsp;Suphat Phongthai ,&nbsp;Yardfon Tanongkankit ,&nbsp;Utthapon Issara ,&nbsp;Yukiharu Ogawa ,&nbsp;Natthawuddhi Donlao","doi":"10.1016/j.nfs.2024.100196","DOIUrl":"10.1016/j.nfs.2024.100196","url":null,"abstract":"<div><div>Mulberry leaf (<em>Morus Alba</em> L.) has been found in clinical trials to be effective in reducing diabetes in Asia. The powdered tea market is expanding in popularity due to its functional properties. This study aimed to examine the influence of different particle sizes of mulberry leaf powder (MLP) infusion on the digestibility of starch in cooked <em>Japonica</em> rice (cv. Koshihikari) and the bioaccessibility of phytochemicals. Dried mulberry leaf was pulverized and sieved into several particle sizes: 160 μm (MLP160), 250 μm (MLP250), 404 μm (MLP404), and 774 μm (MLP774). Through simulated <em>in vitro</em> digestion, we assessed starch hydrolysis (%S_H), the kinetics of starch hydrolysis, estimated glycemic index (eGI), as well as total phenolic content (TPC) and total flavonoid content (TFC). The smaller particle size of MLP showed a greater reduction of eGI. Specifically, infusions prepared from MLP160 resulted in a reduction of 15 % in eGI for cooked grains and 3 % for slurries, respectively. The reduction in eGI was attributed to the interaction among flavonoids and digestive enzymes, demonstrating a concentration-dependent manner on enzyme inhibition effect. Pulverization significantly influenced the concentration of phytochemicals and their bioaccessibility in infusions. This study offers valuable insights into determining optimal particle sizes for MLP, considering both physical and functional characteristics as well as implications for the food industry. The results further suggest that MLP infusion holds promise as a functional beverage, potentially providing benefits in reducing postprandial hyperglycemia.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100196"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553196","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":"Emerging non-thermal treatment approaches for camel milk: A review","authors":"Jahirul Ahmed Mazumder ,&nbsp;Abdelmoneim H. Ali ,&nbsp;Fawzi Banat","doi":"10.1016/j.nfs.2024.100198","DOIUrl":"10.1016/j.nfs.2024.100198","url":null,"abstract":"<div><div>Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100198"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587235","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":"Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market","authors":"Weronika Zduńczyk ,&nbsp;Katarzyna Tkacz ,&nbsp;Renata Pietrzak-Fiećko ,&nbsp;Benedetta Bottari ,&nbsp;Monika Modzelewska-Kapituła","doi":"10.1016/j.nfs.2024.100199","DOIUrl":"10.1016/j.nfs.2024.100199","url":null,"abstract":"<div><div>Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (<em>musculus longissimus dorsi et lumborum</em>) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100199"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697533","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":"Physicochemical characteristics of cold-pressed blackcurrant-, strawberry-, and raspberry seed oils during storage and its influence on thermo-oxidative stability","authors":"Yolanda Victoria Rajagukguk ,&nbsp;Mahbuba Islam ,&nbsp;Anna Grygier ,&nbsp;Aleksander Siger ,&nbsp;Magdalena Rudzińska ,&nbsp;Jolanta Tomaszewska-Gras","doi":"10.1016/j.nfs.2024.100195","DOIUrl":"10.1016/j.nfs.2024.100195","url":null,"abstract":"<div><div>The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significant (<em>p</em> ≤ 0.05) changes of thermo-oxidative stability (OIT at 120 and 140 °C) and fatty acid composition in all berry seed oils (BSO), despite a minor reduction in antioxidant activity (DPPH radical scavenging) and tocopherol content, and an increase in acid value, p-anisidine value, and K₂₃₂, K₂₆₈ values. Pigment degradation became noticeable after 6 months, resulting from a decrease in chlorophyll and carotenoid content, and observed in changes of colour parameters (angle hue, chroma, ΔE). The study also showed that many compositional factors play an important role in maintaining the thermo-oxidative stability of berry seed oils at a constant level over a period of one year, among which the most significant parameters influencing OIT values <!--> <!-->were the content of fatty acid c18:1, tocopherols and carotenoids, as revealed by the multiple linear regression analysis (MLR).</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100195"},"PeriodicalIF":4.1,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531608","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 of clinical and preclinical data supporting a role for resveratrol in the treatment of common respiratory tract pathogens","authors":"Giulio Dinardo ,&nbsp;Michele Miraglia del Giudice ,&nbsp;Lorenzo Drago ,&nbsp;Maria Daglia ,&nbsp;Alessandra Gori ,&nbsp;Attilio Varricchio ,&nbsp;Chiara Trincianti ,&nbsp;Enrico Tondina ,&nbsp;Francesco Paolo Brunese ,&nbsp;Giulia Brindisi ,&nbsp;Matteo Naso ,&nbsp;Anna Maria Zicari ,&nbsp;Giorgio Ciprandi ,&nbsp;Cristiana Indolfi ,&nbsp;on behalf of the Nutraceutical and Medical Device Task Force of the Italian Society of Pediatric Allergy, Immunology (SIAIP)","doi":"10.1016/j.nfs.2024.100194","DOIUrl":"10.1016/j.nfs.2024.100194","url":null,"abstract":"<div><div>Respiratory infections are a relevant issue during infancy and childhood, constituting a major source of morbidity and imposing a substantial burden on healthcare systems. Conditions such as bronchiolitis, pneumonia, and influenza exemplify the gravity of these infections among pediatric populations. In the context of this health challenge, resveratrol, a naturally occurring polyphenolic antioxidant has emerged as a focal point of extensive research, known for its antioxidant, anti-inflammatory, and antimicrobial properties. This comprehensive review delves into the compound's extensive antimicrobial activities against a diverse range of bacteria and viruses, both as a standalone agent and in combination with conventional antibiotics. This compound exhibits notable antiviral activity against viruses implicated in severe respiratory infections, offering a potential therapeutic avenue. By exploring the antiviral mechanisms and highlighting the anti-inflammatory potential of resveratrol, this comprehensive overview contributes to a deeper understanding of its applicability in mitigating the complexities associated with pediatric respiratory infections.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100194"},"PeriodicalIF":4.1,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425115","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":"Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study","authors":"Johanna Mörlein,&nbsp;Sophie Wessel,&nbsp;Susanne Neugart,&nbsp;Tobias Pöhnl","doi":"10.1016/j.nfs.2024.100190","DOIUrl":"10.1016/j.nfs.2024.100190","url":null,"abstract":"<div><p>While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance. Vegetable based green smoothies are often neglected due to their bitter and unpleasant taste or are masked with sweet fruits. This study investigates consumers' liking of 3 different smoothies with equal amounts of bitter lettuce and apple, but different portions of sweet apple juice, resulting in a decreasing bitter-compound-to-sugar ratio. Liking (9-point scales) of odor and taste, flavor perception (check-all-that-apply) and texture (just-about-right scale) were evaluated by 67 consumers. In the sweetest smoothie the descriptor ‘bitter’ was chosen almost 4 times less frequently than in the smoothie with the lowest sugar concentrations (medium effect size; Cohens D: 0.569). Detailed knowledge of bitter masking thresholds may help to balance between bitter masking and limited use of highly caloric ingredients in healthy green smoothies.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100190"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000294/pdfft?md5=894e365704eef51ea2da916b54bd9356&pid=1-s2.0-S2352364624000294-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147838","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":"In vitro protein digestibility and mineral accessibility of edible filamentous Fungi cultivated in oat flour","authors":"Ricky Wang ,&nbsp;Neda Rousta ,&nbsp;Amir Mahboubi ,&nbsp;Rikard Fristedt ,&nbsp;Ingrid Undeland ,&nbsp;Ann-Sofie Sandberg ,&nbsp;Mohammad J. Taherzadeh","doi":"10.1016/j.nfs.2024.100189","DOIUrl":"10.1016/j.nfs.2024.100189","url":null,"abstract":"<div><p>Edible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in <em>Rhizopus oligosporus</em> cultivated in oat flour (OatRO) or glucose media (GluRO) by using the INFOGEST <em>in vitro</em> digestion protocol. Fungal total amino acids was higher in GluRO (39.0 ± 1.1 % dw) than OatRO (21.8 ± 1.3 % dw) which was also the case for calcium and magnesium content. After completed gastrointestinal digestion, there were no significant differences between GluRO and OatRO regarding DH% (27.21 ± 10.4 % and 29.4 ± 0.5 %), however, GluRO provided significantly higher amino acid accessibility compared to OatRO (64.3 ± 1.6 % and 55.1 ± 3.1 %). Mineral accessibility of GluRO was for Ca: 37.9 ± 1.8 %, Zn: 9.3 ± 0.4 %, Fe: 38.2 ± 1.9 %, Mg: 66.5 ± 1.4 % and Cu: 24.7 ± 1.3 % and for OatRO; Ca: −40.2 ± 2.4 %, Zn: −4.13 ± 0.15 %, Fe:14.6 ± 1.6 %, Mg: 74.5 ± 3.1 %, and Cu: 55.95 ± 0.8 %. Despite the low phytic acid content, OatRO thus showed antinutrient properties with respect to calcium, and zinc, suggesting that oat-derived fungi had antinutrients other than phytic acid. This study hereby revealed that the cultivation substrate affect amino acid and mineral accessibility of filamentous fungi and calls for deeper evaluations of antinutrients in oat-derived fungi.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100189"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000282/pdfft?md5=9b09a8a6161a1204c98d9734f3b9882f&pid=1-s2.0-S2352364624000282-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147837","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":"Cacay seed cake flour and papaya dietary fiber concentrates as nutritional supplement and quality improvers for gluten-free breads","authors":"Gisela Estefanía Ordoñez-Delgado ,&nbsp;Diego Fernando Roa-Acosta ,&nbsp;Jhon Edinson Nieto-Calvache","doi":"10.1016/j.nfs.2024.100188","DOIUrl":"10.1016/j.nfs.2024.100188","url":null,"abstract":"<div><p>In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from papaya pulp and peel. The results showed that supplementation of the formulations with CF and DFC produced an increase in the gel strength parameter (S) of the batter before baking, with respect to that of a control formulation (542 vs. 3.1 Pa.sⁿ, respectively). It was also found that there was an improvement in the specific volume (1.598 vs. 1.32 cm³/g), crumb pore diameter (3.4 vs. 2.2 mm), protein content (10.5 vs. 2.6 g/100 g) and total dietary fiber (9.9 vs. 1.2 g/100 g) of the supplement breads (SB) over the control breads (CB). The results of the creep and recovery test parameters, performed on the bread crumb, showed a greater elastic response in the SB, evidenced by a greater recovery of the crumb structure. It is concluded that CF and DFC as ingredients improve the nutritional content of gluten-free baked goods and also that the improvements in specific volume and pore size would be related to dietary fiber.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100188"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000270/pdfft?md5=779e48a9423ee76c5ae1258adf6017b6&pid=1-s2.0-S2352364624000270-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142088409","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":"Extruded wholegrain sorghum porridges fortified with baobab fruit and moringa leaves display bioactive phenolics-related health-promoting properties","authors":"John Lubaale ,&nbsp;June C. Serem ,&nbsp;Megan J. Bester ,&nbsp;M. Naushad Emmambux ,&nbsp;Kwaku G. Duodu","doi":"10.1016/j.nfs.2024.100187","DOIUrl":"10.1016/j.nfs.2024.100187","url":null,"abstract":"<div><h3>Background and objectives</h3><p>Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends itself to such FtFF efforts. Such food-to-food fortified (FtF fortified) foods also contain bioactive phenolics with health-promoting properties in relation to potential protection against diet-related non-communicable diseases (NCDs) whose prevalence is increasing in sub-Saharan Africa. In this study, the effects of extrusion cooking of sorghum-based porridges FtF fortified with baobab fruit powder and moringa leaf powder on antioxidant, anti-inflammatory, antidiabetic and anti-lipogenic properties were determined.</p></div><div><h3>Findings</h3><p>FtFF porridges showed higher phenolic content (phenolic acids and their esters, flavonoids and their glycosides) and greater radical scavenging properties and reduction in advanced glycation end products (AGEs) compared to unfortified porridges. Extruded instant porridges had lower phenolic content, radical scavenging properties and showed less reduction in AGEs compared to conventionally wet-cooked porridges. All porridges exerted antioxidant effects in Caco-2 cells and FtFF inhibited nitric oxide (NO) formation in RAW 264.7 cells. Extracts from all porridge samples exhibited prevention and reduction of adipocyte formation in 3 T3-L1 cells, indicating anti-lipogenic effects.</p></div><div><h3>Conclusion</h3><p>FtFF (with moringa and baobab) and extrusion cooking can be used to produce instant porridges from wholegrain sorghums with targeted health-promoting properties to address rising non-communicable diseases in sub-Saharan Africa.</p></div><div><h3>Significance and novelty</h3><p>This study highlights the potential of FtFF with tropical plant foodstuffs to improve health-promoting properties of cereal wholegrain-based starchy staple foods.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100187"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000269/pdfft?md5=dbd01d0d50c5c99f38c5efe68c7afda8&pid=1-s2.0-S2352364624000269-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141844414","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}