Food chemistry advances最新文献

Rwandan Coffee arabica has caffeine increasing with altitude, but undetectable phytomelatonin 卢旺达阿拉比卡咖啡的咖啡因含量随着海拔的升高而增加，但无法检测到褪黑素

Food chemistry advances Pub Date : 2025-04-26 DOI: 10.1016/j.focha.2025.100992

James Rurangwa , Francoise M. Twambaze , Vedaste Kagisha , Abdullateef Isiaka Alagbonsi

{"title":"Rwandan Coffee arabica has caffeine increasing with altitude, but undetectable phytomelatonin","authors":"James Rurangwa , Francoise M. Twambaze , Vedaste Kagisha , Abdullateef Isiaka Alagbonsi","doi":"10.1016/j.focha.2025.100992","DOIUrl":"10.1016/j.focha.2025.100992","url":null,"abstract":"<div><div>Altitude affects plants’ constituents. The presence of caffeine and melatonin in many plants, including <em>C. arabica,</em> has been widely reported. However, a possible variation of their quantity in Rwandan <em>C. arabica</em> samples across different altitudinal locations is not yet known. This study sought to provide this information. C. <em>arabica</em> samples from Kayonza, Ruhango, Gakenke, Gatsibo, Nyagatare, and Karongi districts, covering different altitude ranges in Rwanda, were obtained from the National Agriculture Export Development Board (NAEB). Analytical techniques like Thin-Layer Chromatography (TLC), High-Performance Liquid Chromatography (HPLC), and Gas Chromatography-Mass Spectrometry (GC–MS) were used. <em>C. arabica</em> samples from higher altitudes yielded higher caffeine content, while instant coffee samples showed a broad caffeine range. However, all the techniques detected no phytomelatonin in the <em>C. arabica</em> samples collected from different altitudinal locations in Rwanda following two extraction methods, even though melatonin supplements from pharmaceutical outlets manufactured in the USA (110 %), Canada (106 %), Denmark (102 %), and Belgium (2.8 %) had detectable melatonin. Rwandan <em>C. arabica</em> has no phytomelatonin but shows increased caffeine content with increasing locational altitude. Further studies to analyze the precursors and enzymes involved in the phytomelatonin biosynthetic pathways in plants are needed to unravel this mystery.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100992"},"PeriodicalIF":0.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890781","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}

引用次数: 0

Enhanced angiotensin-converting enzyme inhibition and antioxidant activities through synergistic green tea and black rice extracts 绿茶和黑米提取物协同作用增强血管紧张素转换酶抑制和抗氧化活性

Food chemistry advances Pub Date : 2025-04-26 DOI: 10.1016/j.focha.2025.100993

Worrapob Chaisan , Nuttinee Salee , Peeraporn Pakakaew , Niramon Utama-ang

{"title":"Enhanced angiotensin-converting enzyme inhibition and antioxidant activities through synergistic green tea and black rice extracts","authors":"Worrapob Chaisan , Nuttinee Salee , Peeraporn Pakakaew , Niramon Utama-ang","doi":"10.1016/j.focha.2025.100993","DOIUrl":"10.1016/j.focha.2025.100993","url":null,"abstract":"<div><div>The study investigated the synergistic effects of green tea extract (GTE) and black rice extract (BRE) on total phenolic content, flavonoid content, antioxidant activities and angiotensin-converting enzyme (ACE) inhibition. The influence of GTE concentrations (14.64–85.36 % w/w) and pH levels (3.59–6.41) was analyzed by regression and response surface methodology. Optimized conditions of synergistic effect (85.36 % w/w GTE and 14.64 % of BRE at pH 6.0) yielded the highest antioxidant activities (DPPH IC<sub>50</sub> = 0.112±0.015 mg/mL, ABTS = 89.14±1.58 mmol TE/100 g, FRAP = 373.66±3.42 mmol Fe<sup>2+</sup>/100 g), the highest total phenolic (120.98±1.60 mmol GAE/100 g), flavonoid contents (15.28±1.07 mmol QE/100 g) and ACE inhibitory activity (IC<sub>50</sub> = 6.125±0.106 μg/mL). Therefore, this condition was selected to produce the combined extract for determining the combination index (CI). The CI was 0.349±0.075 for DPPH and 0.505±0.019 for ACE inhibition, indicating confirmation of a synergistic effect. These findings suggest that the combined extract could serve as a valuable functional ingredient, enhancing access to bioactive-rich resources for nutritionally supportive and sustainable diets. With potential applications in food systems and healthcare, this agro-ingredient may contribute to improved access to resources for blood pressure management and non-communicable disease (NCDs) prevention, aligning with broader goals in nutrition and health equity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100993"},"PeriodicalIF":0.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143894455","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}

引用次数: 0

Exploration of the functional properties of hydrothermally treated Canary seed (Phalaris canariensis L.) flour for food applications 食品用水热处理金丝雀籽粉的功能特性研究

Food chemistry advances Pub Date : 2025-04-26 DOI: 10.1016/j.focha.2025.100994

Lovemore Nkhata Malunga , Sijo Joseph Thandapilly , Claudia Narvaez-Bravo , Nancy Ames

{"title":"Exploration of the functional properties of hydrothermally treated Canary seed (Phalaris canariensis L.) flour for food applications","authors":"Lovemore Nkhata Malunga , Sijo Joseph Thandapilly , Claudia Narvaez-Bravo , Nancy Ames","doi":"10.1016/j.focha.2025.100994","DOIUrl":"10.1016/j.focha.2025.100994","url":null,"abstract":"<div><div>This research investigated the changes in physiochemical and techno-functional properties, protein nutritional quality, and microbial properties of Canary seed flour following hydrothermal treatment. Four hairless Canary seeds were dehulled, steamed, dried, and ground to flour. The hydrothermal treatment increased the mean particle size (∼80 %), damaged starch content (∼260 %), and water absorption capacity (∼46 %), while not affecting the flour’s acidity (pH ∼6.4), bulk density (∼0.6 g/mL), or oil absorption capacity (∼2.0 %). Hydrothermal treatment affected all the pasting and thermal properties of Canary seed flour except for the pasting temperature. Nutritionally, the treatment significantly improved in vitro protein digestibility, although it did not affect protein content (∼20.0 %), amino acid content, amino acid score (0.3 – 0.5), or in vitro protein digestibility corrected amino acid score (in vitro PDCAAS) (0.2 – 0.4). Most importantly, heat treatment significantly enhanced the microbial quality by eliminating the microbial load in the raw Canary seed flour, ensuring the safety of the product. Our results suggest that hydrothermally treated canary seed flour has improved physicochemical and functional properties, making it a better substitute than its raw counterpart.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100994"},"PeriodicalIF":0.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890780","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}

引用次数: 0

Assessment of nutritional quality of giant freshwater prawn (Macrobrachium rosenbergii) and black tiger shrimp (Penaeus monodon) 罗氏沼虾（Macrobrachium rosenbergii）和黑虎虾（Penaeus monodon）营养品质评价

Food chemistry advances Pub Date : 2025-04-25 DOI: 10.1016/j.focha.2025.100991

Kanij Rukshana Sumi , Adrika Biswas , Syedah Minsarah Nusra

{"title":"Assessment of nutritional quality of giant freshwater prawn (Macrobrachium rosenbergii) and black tiger shrimp (Penaeus monodon)","authors":"Kanij Rukshana Sumi , Adrika Biswas , Syedah Minsarah Nusra","doi":"10.1016/j.focha.2025.100991","DOIUrl":"10.1016/j.focha.2025.100991","url":null,"abstract":"<div><div>This study exposed the first complete reports on the nutritional assessment of giant freshwater prawn (<em>Macrobrachium rosenbergii</em>) and black tiger shrimp (<em>Penaeus monodon</em>) from Bangladesh. The crude protein, lipid, and nitrogen-free extract were substantially higher in <em>M. rosenbergii</em> than in <em>P. monodon</em>. The saturated fatty acids (SFA) and unsaturated fatty acids (UFA) of giant freshwater prawn and black tiger shrimp did not differ significantly. However, monounsaturated fatty acids were significantly higher in giant freshwater prawn than in black tiger shrimp. Significantly higher polyunsaturated fatty acid (PUFA) was obtained from black tiger shrimp than from giant freshwater prawn. Among PUFAs in two species, the linoleic acid content was more abundant than eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, the lipid quality index such as the values of n-3/n-6, n-6/n-3, PUFA/SFA, EPA + DHA, Hypocholesterolemic/hypercholesterolemic ratio (H/H), Health Promoting Index (HPI), Flesh Lipid Quality (FLQ), Atherogenic Index (AI), and Thrombogenic Index (TI) were within the recommended values for human health. Moreover, giant freshwater prawn and black tiger shrimp were abundant sources of minerals. These findings could guide stakeholders in improving the farming practices of prawns and shrimp in Bangladesh to meet the consumer's demand or fulfill food and nutrition security in Bangladesh.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100991"},"PeriodicalIF":0.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143881450","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}

引用次数: 0

The nutraceutical characterization of high-yielding rice varieties 高产水稻品种的营养保健特性

Food chemistry advances Pub Date : 2025-04-25 DOI: 10.1016/j.focha.2025.100984

Habibul Bari Shozib, Md. Mariful Islam

引用次数: 0

Carotenoid and tocopherol content of pungent spice red peppers as affected by genetic and abiotic factors 辣椒类胡萝卜素和生育酚含量受遗传和非生物因素的影响

Food chemistry advances Pub Date : 2025-04-24 DOI: 10.1016/j.focha.2025.100987

Ingrid M. Gyalai , Ferenc Lantos , Hussein G. Daood , Flórián Kovács , Adrienn Szarvas , Lajos Helyes

{"title":"Carotenoid and tocopherol content of pungent spice red peppers as affected by genetic and abiotic factors","authors":"Ingrid M. Gyalai , Ferenc Lantos , Hussein G. Daood , Flórián Kovács , Adrienn Szarvas , Lajos Helyes","doi":"10.1016/j.focha.2025.100987","DOIUrl":"10.1016/j.focha.2025.100987","url":null,"abstract":"<div><div>The effect of climate and genetic factors on fat-soluble phytochemicals of four pungent peppers were investigated. The carotenoids and tocopherols were determined by recent chromatographic methods. Low temperature and high precipitation promoted synthesis of yellow-coloured carotenoid groups and provitamin A, while the climate with high temperature low precipitation, were favourable for the synthesis of the red xanthophylls. The provitamins A increased by 7–81 % when the precipitation was substantially high and the temperature low in 2022. The total red carotenoids were lower by 4–35 % as compared to their content at the first harvest of the same season. In 2023, provitamins A were lower by 45–75 % and total red xanthophylls higher by 7–32 % due to change in climate conditions towards high precipitation and low temperature. The seasonal variation in climate had a strong significant impact on the tocopherol content of peppers. The climate variation between the two seasons resulted in an increase of 12–44 % and 46–72 % for the SZ178 and BHJ respectively. The genotypes differed significantly in phytochemical response to climate changes. In conclusion, the SZ178 and BHJ varieties are recommended due to their adaptation to climate changes. In future, genetic studies should consider the interaction between abiotic and genetic factors</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100987"},"PeriodicalIF":0.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143886648","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}

引用次数: 0

Systematic review on effectiveness of flavonoids against hypercholesterolemia: Insights from in-silico, in-vitro, and in-vivo studies 类黄酮对高胆固醇血症疗效的系统综述：硅学、体外和体内研究的启示

Food chemistry advances Pub Date : 2025-04-21 DOI: 10.1016/j.focha.2025.100981

Nurnazira Hanis , Nurul Azira Ismail , Ernie Zuraida Ali

{"title":"Systematic review on effectiveness of flavonoids against hypercholesterolemia: Insights from in-silico, in-vitro, and in-vivo studies","authors":"Nurnazira Hanis , Nurul Azira Ismail , Ernie Zuraida Ali","doi":"10.1016/j.focha.2025.100981","DOIUrl":"10.1016/j.focha.2025.100981","url":null,"abstract":"<div><div>Abnormal cholesterol levels have been linked to one of modifiable risk factor called hypercholesterolemia and attributable risk of developing cardiovascular disease (CVD). Flavonoids from natural products have shown beneficial to treat hypercholesterolemia and it is believed having minimal side effects. Nevertheless, the finding of these studies is still controversial to study the effectiveness of flavonoids against hypercholesterolemia through preclinical studies; in-silico, in-vitro, and in-vivo. As a result, we carried out a systematic review to identify the effectiveness and relationship between cholesterol level and flavonoids through three study of in-silico, in-vitro and in-vivo. A comprehensive search for all study design of flavonoids was carried out up to 2023 using pertinent keywords in databases in Pubmed, Hindawi and ScienceDirect. The results showed that flavonoids from different natural products considerable raised or maintaining serum high-density lipoprotein cholesterol (HDL-C) while lowering the blood cholesterol level of low-density lipoprotein cholesterol (LDL-C), very-low-density lipoprotein (VLDL), total cholesterol (TC) and triglyceride (TG). Additionally, flavonoids showed evidence in increasing anti-oxidant activity in 2,2-diphenyl-1-picrylhydrazyl (DPPH), Glutathione peroxidase (GPx), Superoxide dismutase (SOD) activities. Furthermore, flavonoids promote lowering lipid synthesis in 3T3-L1 adipocytes. Meanwhile, in-silico approaches show evidence of flavonoids interact with two human proteins 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase (HMGCR) and human pancreatic α-amylase (HPA) with binding energy values ranging from -7.3 to -9.5kcal/mol. The overall results confirm that flavonoids decrease the cholesterol level and risk of CVD. Hence, giving evidence that flavonoids is having potential in treating the hypercholesterolemia.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100981"},"PeriodicalIF":0.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851487","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}

引用次数: 0

Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application 绿色和野生蜂胶提取物的混合物是否具有原位协同抗氧化作用？水包油乳液的应用

Food chemistry advances Pub Date : 2025-04-21 DOI: 10.1016/j.focha.2025.100985

José Dilson Francisco Da Silva , Fernanda Cristina Breda , Lucila Cendon Ribeiro , Jessica Aparecida De Lima , Andresa Berretta , Osmar Damian Prestes , Renato Zanella , Alexandre José Cichoski , Renius De Oliveira Mello

{"title":"Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application","authors":"José Dilson Francisco Da Silva , Fernanda Cristina Breda , Lucila Cendon Ribeiro , Jessica Aparecida De Lima , Andresa Berretta , Osmar Damian Prestes , Renato Zanella , Alexandre José Cichoski , Renius De Oliveira Mello","doi":"10.1016/j.focha.2025.100985","DOIUrl":"10.1016/j.focha.2025.100985","url":null,"abstract":"<div><div>This study sought to assess the antioxidant synergism <em>in situ</em> (within a food emulsion) between green (GPE) and brown (BPE) Brazilian propolis extracts. A mixture of GPE and BPE (GPE+BPE) was evaluated in a 59:41 v/v ratio, along with the individual extracts (<em>i.e.</em>, GPE and BPE). For comparison, butylated hydroxytoluene (BHT) and a negative control (ethanol) were included. A completely randomized experimental design with a 5 × 5 factorial arrangement was utilized to assess the effectiveness of the five treatments on oxidative stability (evaluated by peroxide value [PV] and thiobarbituric acid reactive substance [TBARS]) of the emulsion stored under accelerated conditions. All antioxidants maintained low levels of oxidation products in the emulsions (primary stage). The mixture (GPE+BPE) enhanced the emulsion’s oxidative stability, exhibiting lower peroxide production (<em>k</em> = 0.0550 meq/L/d) compared to the isolated extracts, which had higher PV formation rates (<em>k</em> = 0.0822 and <em>k</em> = 0.1134 meq/L/d, respectively), thus indicating <em>in situ</em> synergism between the BPE and GPE. Quantitatively, the synergistic antioxidant effect <em>in situ</em> was about 30 %. This study is the first to demonstrate antioxidant synergism <em>in situ</em> between Brazilian propolis extracts, offering stronger evidence that mixed propolis extracts can act more effectively as antioxidants in food.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100985"},"PeriodicalIF":0.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890782","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}

引用次数: 0

Profiling lipid extracted from coconut (Cocos nucifera L.) meat using liquid chromatography-high-resolution mass spectrometry 利用液相色谱-高分辨质谱法分析从椰子（Cocos nucifera L.）肉中提取的脂质

Food chemistry advances Pub Date : 2025-04-19 DOI: 10.1016/j.focha.2025.100986

Dwi Hudiyanti , Rahmalillah Khairiah , Parsaoran Siahaan , Fadzilah Adibah Abdul Majid , Enny Fachriyah , Nor Hafizah Zakaria , Andreas Andreas , Yosie Andriani

{"title":"Profiling lipid extracted from coconut (Cocos nucifera L.) meat using liquid chromatography-high-resolution mass spectrometry","authors":"Dwi Hudiyanti , Rahmalillah Khairiah , Parsaoran Siahaan , Fadzilah Adibah Abdul Majid , Enny Fachriyah , Nor Hafizah Zakaria , Andreas Andreas , Yosie Andriani","doi":"10.1016/j.focha.2025.100986","DOIUrl":"10.1016/j.focha.2025.100986","url":null,"abstract":"<div><div>Natural phospholipids are essential biomolecules found in plants and animals. They play a crucial role in cell membrane development and have wide-ranging applications in food, pharmaceuticals, and biotechnology. Therefore, this study aims to conduct a comprehensive profiling of natural lipids obtained from coconut meat, focusing on glycerophospholipids (GP) and their molecular species, which have not been explored in previous research. Lipid extraction was performed, followed by profiling with advanced liquid chromatography-high-resolution mass spectrometry (LC<img>HRMS). LC<img>HRMS was performed using a Q Exactive™ Hybrid Quadrupole-Orbitrap™ operating in Full MS/DDMS2 TOP N acquisition mode to ensure highly precise and accurate compound identification. About 63.49 % of all lipids were identified, primarily comprising GP (49.60 %), fatty acids (FA; 7.80 %), and glycerolipids (5.87 %). Glycerophospholipids (GP) were the predominant compounds, which include phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidic acid (PA), with PC being the dominant species having 39.80 % prevalence. Lysophosphatidylcholine (LPC) 18:1 was the most abundant molecular species, while PE 18:1_18:2 and PC 10:0_14:0 had the highest molecular weights at 741.529 and 621.436 g/mol, respectively. Both medium-chain (MCFA) and long-chain fatty acids (LCFA) were present. This study enriches the natural lipid database and highlights GP as a potential phospholipid source for future technological and food-specific innovations.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100986"},"PeriodicalIF":0.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855771","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}

引用次数: 0

Diet Engine: A real-time food nutrition assistant system for personalized dietary guidance 饮食引擎：实时食品营养辅助系统，提供个性化饮食指导

Food chemistry advances Pub Date : 2025-04-13 DOI: 10.1016/j.focha.2025.100978

Asim Moin Saad, Md. Raihanul Haque Rahi, Md. Manirul Islam, Gulam Rabbani

{"title":"Diet Engine: A real-time food nutrition assistant system for personalized dietary guidance","authors":"Asim Moin Saad, Md. Raihanul Haque Rahi, Md. Manirul Islam, Gulam Rabbani","doi":"10.1016/j.focha.2025.100978","DOIUrl":"10.1016/j.focha.2025.100978","url":null,"abstract":"<div><div>In an era where intelligent technologies are rapidly shaping our lives, a Real-Time Nutrition Assistant System emerges as an essential tool for maintaining a healthy lifestyle and promoting awareness. A Real-Time Nutrition Assistant System advances nutrition and healthcare technologies to improve public health by offering quick insight into the nutritional content of our meals. This study introduces Diet Engine, an innovative smartphone application powered by machine learning that enhances health outcomes by providing immediate food classification and personalized dietary suggestions. The system features modules using deep learning (DL) and Convolutional Neural Networks (CNNs) to detect food, as well as textual analysis and natural language processing (NLP) to estimate components such as nutritional content. It offers customized food suggestions according to the user's dietary preferences and constraints. Diet Engine accurately identifies and evaluates the nutritional value of food from images. The system employs a client-server architecture, using advanced deep learning techniques like YOLOv8 (You Only Look Once version 8) and Convolutional Neural Networks (CNNs) optimized for real-time object detection with 295 layers, for training and processing image requests. Our system outperforms existing algorithms, achieving an 86 % classification accuracy on food datasets. Moreover, a personalized chatbot provides diet advice, meal recommendations, and fitness suggestions. By seamlessly integrating advanced deep learning algorithms with user-centric features, this study underscores the transformative potential of Diet Engine in fostering healthier eating habits, raising nutritional awareness, and contributing to a global shift toward more informed and sustainable lifestyle choices.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100978"},"PeriodicalIF":0.0,"publicationDate":"2025-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823649","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}

引用次数: 0