JSFA reports最新文献

{"title":"Separation of trichothecene mycotoxins in a matrix of hemp (Cannabis sativa L.) seed, and quantification of deoxynivalenol in hemp grain infected with Fusarium graminearum","authors":"Isabelle A. Kagan,&nbsp;Magdalena Ricciardi,&nbsp;Henry S. Smith,&nbsp;Rachel R. Schendel,&nbsp;Robert Pearce,&nbsp;Nicole Gauthier","doi":"10.1002/jsf2.70073","DOIUrl":"https://doi.org/10.1002/jsf2.70073","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>\u0000 <i>Fusarium graminearum</i>, one of the causal agents of ear rot in maize and head blight of cereal grains, also infects hemp (<i>Cannabis sativa</i> L. containing a maximum of 0.3% tetrahydrocannabinol or THC). This fungal pathogen produces trichothecene mycotoxins when it infects maize and cereal grains, but little is known about its production of mycotoxins in hemp. A method was developed to separate mycotoxins deoxynivalenol (DON), 15-acetyldeoxynivalenol (15-ADON), and 3-acetyldeoxynivalenol (3-ADON) in commercial hemp seed and grain (harvested tissue), using high-performance liquid chromatography (HPLC) with ultraviolet detection.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In HPLC analysis of commercial hemp seed, DON was separated from matrix components. Distortion of the DON peak at higher concentrations led to calibration curves with R-squared values below those of the other mycotoxins analyzed. 15-ADON and 3-ADON slightly overlapped with matrix components. Only DON was detected in two diseased field samples of hemp grain.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The limit of quantitation (LOQ) in the developed HPLC method was 2.2 μg/g DM for DON, and the analyzed samples contained DON at quantifiable concentrations. Further research is needed to determine whether the concentrations of DON in the field samples are representative of mycotoxin concentrations in most samples of symptomatic hemp seed and to determine whether symptom severity is correlated with DON production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 10","pages":"384-391"},"PeriodicalIF":1.9,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70073","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214729","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":"Thin-layer drying kinetics and mathematical modelling of osmotically pretreated vacuum dried green chilli","authors":"Md. Raihanul Haque,&nbsp;Md. Iftekhar Kabir,&nbsp;Md. Nahidul Islam,&nbsp;Md. Mojaffor Hosain,&nbsp;Md. Sazzat Hossain Sarker","doi":"10.1002/jsf2.70068","DOIUrl":"https://doi.org/10.1002/jsf2.70068","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Chilli is highly perishable, often requiring drying to extend shelf life. This study assesses and compares the drying kinetics of osmotically pretreated green chilli under vacuum drying conditions while evaluating suitable mathematical models and calculating effective moisture diffusivity and activation energy.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Sliced chilli samples were osmotically dehydrated (optimised: 40°C, 30 °Brix, 99.32 min) to 68.87% ± 0.6% moisture, then dried in a vacuum oven (50 kPa) at 50, 60, and 70°C. The drying process primarily occurred during the falling-rate period, with significantly reduced temperatures resulting in shorter drying times (13 h at 50°C vs. 9 h at 70°C). The Page model provided the best fit for the drying curves, and the effective moisture diffusivity ranged from 3.92 × 10⁻¹⁰ to 5.16 × 10⁻¹⁰ m²/s. Activation energy was determined to be 12.57 kJ/mol.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Vacuum drying with osmotic pretreatment efficiently dehydrates green chilies and lowers the activation energy, thereby enhancing moisture removal. The Page model, diffusivity values, and insights into activation energy contribute to optimising drying processes. This method can significantly shorten drying times and preserve product quality, offering a promising industrial approach for chilli drying that may help minimise post-harvest losses.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 10","pages":"440-447"},"PeriodicalIF":1.9,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70068","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214658","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":"Synergistic effects of maize defoliation and common bean relay cropping in Western Ethiopia","authors":"Alemayehu Dabesa,&nbsp;Feyera Takele,&nbsp;Zerihun Abebe","doi":"10.1002/jsf2.70066","DOIUrl":"https://doi.org/10.1002/jsf2.70066","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Maize defoliation is practiced to enhance crop management by improving light penetration, nutrient allocation, controlling weeds, and providing supplementary feeds for livestock. A rapid decline in soil fertility and low crop yields associated with maize-based monocropping has prompted the recent introduction of maize common bean relay-cropping, though information on its productivity remains limited. Thus, a field experiment was conducted to evaluate suitable common bean varieties for maize-based relay cropping systems, evaluate the effect of leaf defoliation at dough stages on the yield of common bean and maize components, and compare the yield performances of maize and common bean in relay cropping versus sole cropping systems. Factorial combinations of two maize varieties (BH546 and Gibe-3), two common bean varieties (Nasir and Anger), and five different leaf defoliation intensities of maize were laid out in a randomized complete block design (RCBD) with three replications, and one sole maize and common bean variety was used as a control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Maize grain yield was increased with decreasing leaf defoliation intensity and vice versa. The highest maize grain yield (10,000 kg ha⁻¹) was recorded from relayed maize with the Anger bean variety defoliated below ear placement at Bako. In contrast, the highest maize grain yield (1010 kg ha⁻¹) was obtained from all maize parts, which were not removed until harvest maturity at Uke. The highest net benefit (2650.6 and 2916.9 USD) was recorded from all maize removal as green cobs and stover at the time of the dough stage, respectively, at the Bako and Uke sites. Considering maize defoliation, all leaf removal below ear placement resulted in higher net benefits of 2294.8 USD.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These findings concluded that the removal of all maize parts as green cobs and maize defoliation below ear placement is more profitable and recommended for the farmers in the study areas.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 10","pages":"430-439"},"PeriodicalIF":1.9,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214635","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":"The effects of royal jelly on human health: A narrative review of clinical studies","authors":"Georgios Goras,&nbsp;Andreas Thrasyvoulou,&nbsp;Evanthia Tsilimpokou","doi":"10.1002/jsf2.70070","DOIUrl":"https://doi.org/10.1002/jsf2.70070","url":null,"abstract":"<p>Royal jelly (RJ) is a natural bioactive substance with documented effects on human health. This narrative review synthesizes evidence from clinical and clinically relevant experimental studies evaluating the therapeutic potential of RJ. Clinical research indicates beneficial effects of RJ in cardiovascular health, metabolic regulation, menopausal symptom management, chronic hepatitis, diabetes mellitus, hypertension, anemia, skin health, and neurocognitive support. Mechanistic evidence suggests that antioxidant, anti-inflammatory, antiviral, vasodilatory, hormonal, and mitochondrial pathways underpin these effects. While overall outcomes are generally positive, variability in responses and rare adverse reactions, particularly in allergic individuals, such as complications with bronchial asthma and interaction with anticoagulant therapy, have been reported. RJ should be considered a complementary therapy rather than a substitute for conventional medical treatments.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 10","pages":"422-429"},"PeriodicalIF":1.9,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214656","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":"Carbon labelling of fresh milk as an environmental information tool: Implications for consumer behaviour, sustainability awareness and policy","authors":"Wei Li,&nbsp;Toritseju Begho","doi":"10.1002/jsf2.70072","DOIUrl":"https://doi.org/10.1002/jsf2.70072","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Carbon labelling is promoted as a demand-side tool to shift consumer food choices toward lower-emission options, but its impact on consumer choice remains unclear, particularly when competing with price, brand and other product attributes. This study examines consumer perceptions and attitudes toward carbon labelling in fresh milk. It offers an integrated assessment of carbon labelling by jointly modelling label format effects and consumer heterogeneity across informational (label knowledge and trust), attitudinal (environmental concern) and demographic (gender, age, education, income) dimensions within a discrete choice experiment of 510 UK consumers, analysed using conditional logit models.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results show that familiar brands significantly increase the likelihood of fresh milk selection, while price has a strong negative effect, indicating that sustainability cues compete with strong cost-based considerations. Numeric carbon labels reduce choice probability, while hybrid labels have no significant average effect. Segmented analysis shows that responses to carbon labels depend on consumer awareness, trust and environmental concern. Positive willingness to pay for carbon-labelled milk is observed among consumers with high label knowledge (£0.21), high trust (£0.17 for hybrid labels), or strong environmental concern (£0.11–£0.20), while other groups assign negative values. Demographic patterns indicate that younger, higher-income and higher-educated consumers show more favourable responses, particularly toward hybrid labels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The findings indicate that current carbon-labelling approaches are unlikely to shift behaviour at scale without complementary measures. Policy should prioritise improving label comprehension and credibility and target interventions toward consumer segments with low awareness and trust, where resistance to carbon information is strongest.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 10","pages":"448-457"},"PeriodicalIF":1.9,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214647","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":"Microbial communities and functional diversity in seafood","authors":"Christian Larbi Ayisi,&nbsp;Samuel Ayeh Osei,&nbsp;Grace Afumwaa Boamah,&nbsp;Gertrude Dzifa Mensah","doi":"10.1002/jsf2.70067","DOIUrl":"https://doi.org/10.1002/jsf2.70067","url":null,"abstract":"<p>Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood. The review delves into microbial diversity, with special emphasis on bacterial and viral groups. Also, parasites associated with seafood as well as factors influencing microbial diversity in seafood are discussed. This review explores the role of lactic acid bacteria in seafood fermentation, as well as their diversity and functional roles. Spoilage and preservation of seafood products, as well as the impact of microbial diversity on seafood quality and safety, are discussed. The effects of microbial diversity on the sensory characteristics of seafood products are also discussed. Future directions include the development of improved preservation technologies and enhanced monitoring of microbial community shifts under climate change. This study is important because it provides comprehensive and updated information on functional diversity in seafood–microbial associations.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 10","pages":"392-421"},"PeriodicalIF":1.9,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214731","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":"Fermentation characteristics of four southern sichuan citrus cultivars","authors":"Zhiqing Zheng,&nbsp;Cong Li,&nbsp;Jun Zhao,&nbsp;Yi Ma,&nbsp;Jiaming Cui,&nbsp;Tian Zheng,&nbsp;Bin Guo,&nbsp;Tong Lin,&nbsp;Chun Yi,&nbsp;Xingyin Zhang","doi":"10.1002/jsf2.70061","DOIUrl":"https://doi.org/10.1002/jsf2.70061","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Sichuan, China's leading citrus-producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness. Clarifying how citrus varieties affect antioxidant activity and sensory quality is key to improving citrus wine production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The Bu Zhi Huo citrus wine exhibited the highest total acidity (12.08 g/L, <i>p</i> &lt; 0.05), total phenol content (624.00 mg/L), and antioxidant activity, with a DPPH radical scavenging rate of 94% and a FRAP value of 22.76 μmol/mL. According to Gas Chromatography-Mass Spectrometer (GC-MS) analysis, the variety of citrus fruit wine has a substantial impact on its flavor profile. Among the four citrus fruit wines studied, a total of 40 volatile compounds were identified. The Qing Jian wine exhibited 32 of these compounds, with a total concentration as high as 34,770.54 μg/L. Notably, it contained 11 unique aroma compounds, making its flavor the richest. Electronic nose, electronic tongue, and sensory analysis further confirmed notable differences in aroma and taste: Qing Jian wine was the most aromatic and flavorful, while Bu Zhi Huo wine was more acidic, astringent, and smooth.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These findings suggest that citrus variety strongly influences wine characteristics, with Bu Zhi Huo showing superior antioxidant properties and Qing Jian excelling in flavor complexity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 9","pages":"334-344"},"PeriodicalIF":1.9,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70061","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871882","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":"Influence of different drying techniques on the quality and physicochemical properties of Ghana-sourced turmeric (Curcuma longa L.) samples","authors":"Eric Antiri Aforo,&nbsp;Richard Osae,&nbsp;Maurice Tibiru Apaliya,&nbsp;Irene Akua Idun,&nbsp;Emmanuel Kwaw,&nbsp;Raphael N. Alolga,&nbsp;Francis Appiah","doi":"10.1002/jsf2.70062","DOIUrl":"https://doi.org/10.1002/jsf2.70062","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total phenolic content (TPC), total flavonoid content (TFC), chromatic characteristics (Chroma and Hue values), moisture content, rehydration ratio, percentage weight loss, and curcuminoid content. The purpose was to determine how drying methods affect the retention of essential quality attributes in turmeric.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results showed significant differences (<i>p</i> &lt; 0.05) among the drying techniques. Freeze drying recorded the highest values for antioxidant activities (DPPH: 142.73%; ABTS: 100.56%), TPC (129.50%), TFC (103.30%), curcuminoid content, Chroma (35.01), and Hue (74.03°), indicating superior retention of bioactive compounds and color quality. FZD also had the lowest moisture content (8%), the highest rehydration ratio, and the greatest weight loss, demonstrating efficient water removal and good preservation of structural integrity. Microwave drying (MCD) performed next best, maintaining relatively high levels of bioactive compounds and desirable color attributes. Oven drying (OVD) produced moderate results across the measured parameters. Sun drying (SUD) was the least effective, yielding turmeric of poorer quality characterized by low antioxidant activity, duller color, higher residual moisture, and reduced bioactive compound content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Overall, the study demonstrates that freeze drying is the most effective technique for preserving the nutritional, functional, and sensory qualities of turmeric powder, with microwave drying serving as a suitable alternative for small-scale processors. The findings highlight the importance of adopting low-temperature drying technologies to improve the quality and market value of turmeric products, particularly in regions where traditional drying methods are commonly used.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 9","pages":"345-355"},"PeriodicalIF":1.9,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70062","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871884","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":"Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs","authors":"Willy Nelson Kisenyi,&nbsp;Pricilla Marimo,&nbsp;Moses Matovu,&nbsp;Kephas Nowakunda,&nbsp;Ediriisa Mugampoza,&nbsp;Samuel Gafuma,&nbsp;Timothy Omara,&nbsp;Ivan Kiganda","doi":"10.1002/jsf2.70064","DOIUrl":"https://doi.org/10.1002/jsf2.70064","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Bananas (<i>Musa</i> species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and physicochemical properties, which, on the other hand, influence their nutritional and culinary values. We explored the relationship between nutritional composition, sensory characteristics, and physicochemical properties of 23 cooking banana cultivars from Uganda. These included officially released hybrids (<i>n</i> = 2), hybrids under evaluation (<i>n</i> = 12), female parent cultivars used in breeding (<i>n</i> = 3), and popular local East African Highland bananas (<i>n</i> = 6).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Local cultivars (Mpologoma, Mbwazirume, and Muvubo) had significantly higher moisture, crude fat, ash, protein, and amylose contents compared to the hybrids (<i>p</i> &lt; 0.05). Hybrid cultivars (N2, N6, and M33) had the highest dry matter contents, while the other hybrid cultivars had higher phenolic contents. Sensory evaluation identified key desirable characteristics of cooked bananas to be color, texture, aroma, taste, and astringency. Some hybrid cultivars (N21, N15, N11, N8, 17914S-24, N2, and N6) had lower sensory scores compared to others (M32, N17, M9, M33, and N24) and the local cultivars. Principal component analysis and Pearson correlation revealed positive relationships between physicochemical properties (titratable acidity, pH, phenols, tannins, starch, amylose, moisture, and minerals composition) and desirable sensory characteristics (yellow homogeneous color, sweet and matooke tastes, and low astringency).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Breeders could select for the attributes with positive relationships to enhance the adoption and consumption of the hybrid cooking bananas. However, further work is needed to establish the acceptability thresholds of the attributes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 9","pages":"363-380"},"PeriodicalIF":1.9,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70064","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871811","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 composition and heavy metal accumulation in water hyacinth [Eichhornia crassipes (Mart.) Solms] and water lettuce (Pistia stratiotes L.) from the Dande River, Nepal: Implications for use as alternative feed resources","authors":"Anish Balchhaudi,&nbsp;Aanchal Shrestha,&nbsp;Akash Adhikari,&nbsp;Sujan Adhikari,&nbsp;Abhishek Adhikari,&nbsp;Rabin Acharya","doi":"10.1002/jsf2.70063","DOIUrl":"https://doi.org/10.1002/jsf2.70063","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The proliferation of invasive aquatic macrophytes poses a significant ecological challenge globally, while many tropical regions face chronic shortages of affordable livestock feed. This study addresses this dual problem by assessing two invasive species, water hyacinth (<i>Eichhornia crassipes</i>) and water lettuce (<i>Pistia stratiotes</i>), from the Dande River in Nepal. The objective was to evaluate their potential as a sustainable feed resource by comparing their nutritional and mineral profiles against their heavy metal and mycotoxin contamination. Thirty-five samples of each species were subjected to a comprehensive analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The analysis revealed promising nutritional compositions on a dry matter basis. <i>P. stratiotes</i> had a higher mean crude protein (CP) of 19.89%, while <i>E. crassipes</i> contained 17.17% CP. Both species were rich sources of essential macrominerals, especially potassium (K). Mycotoxin screening showed Aflatoxin B1 and B2 levels were below the detection limit of 1.0 μg/kg. However, a critical toxicological barrier was identified. While arsenic and lead levels were within permissible limits, cadmium (Cd) was dangerously elevated. The mean Cd concentration was 0.15 μg/g in <i>E. crassipes</i> (7.5 times the World Health Organization [WHO] limit) and 0.98 μg/g in <i>P. stratiotes</i> (49 times the WHO limit).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Despite their nutritional merits, the biomass of both species from the Dande River is unequivocally unsafe for direct use as animal feed due to the severe risk of cadmium poisoning and food chain contamination. This study underscores the need for site-specific safety assessments and recommends that this invasive biomass be redirected towards non-food valorization pathways, such as biogas production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 9","pages":"356-362"},"PeriodicalIF":1.9,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70063","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148872173","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}