Inulin is a naturally occurring water-soluble fructan-type polysaccharide composed primarily of β (2→1)-linked D-fructose units, typically terminated by a glucose residue. Inulin is widely used as a functional ingredient due to its technological and health-promoting benefits. This review provides a comprehensive, up-to-date evaluation of inulin, focusing on its structural characteristics, physicochemical properties, extraction techniques, and applications in food. Conventional and emerging green extraction methods, such as microwave-assisted, ultrasound-assisted, and enzyme-assisted methods, are compared with respect to efficiency, yield, and sustainability. The functionality of inulin as a fat replacer, sugar substitute, and texturizing agent is critically examined, particularly with respect to its degree of polymerization. In addition, the prebiotic and immunomodulatory effects of inulin are addressed, emphasizing its role in modulating gut microbiota and associated health outcomes. Advanced analytical techniques, such as Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), X-ray diffraction (XRD), and thermogravimetric analysis and differential scanning calorimetry (TGA-DSC), are also discussed to determine the structure-function relationships of inulin. This review summarizes recent advances and identifies key research gaps to support the effective, targeted use of inulin in functional foods and health applications.
Aim: This study aimed to analyze the entrapment processes of polyphenols using sodium alginate and gelatin for the development of potential food supplements and to evaluate biological properties. Methods: Entrapment beads containing pomegranate peel polyphenols were prepared by ionic gelation with sodium alginate and calcium chloride to achieve the optimal concentrations, while the gelatin gums were made artisanally according to the manufacturer’s recipe. To characterize the supplements, total polyphenol content, entrapment efficiency, antioxidant capacity, and prebiotic, antimicrobial, and hemolytic activities were assessed. Results: After the entrapment processes, the polyphenol content was 22.03 ± 0.39 mg/L for alginate beads and 67.00 ± 0.76 mg/L for gums, with entrapment efficiencies of 2.20% and 6.70%, respectively. Regarding biological activities, the antioxidant activity was 77.92% acid 2,2-azino-bis(3-etilbenzotiazolina-6-sulfónico) (ABTS) and 50.06% 1,1-diphenyl-2-picrylhydrazyl (DPPH) for alginate beads, and 39.66% for ABTS and 22.60% DPPH for gums. For prebiotic activity, gums with polyphenols favored the growth of Levilactobacillus brevis (4.10 × 109 cells/mL) and Lacticaseibacillus paracasei (2.49 × 109 cells/mL) strains. Conclusions: These findings suggest that it is possible to develop food supplements with biological properties using naturally occurring bioactive compounds from non-conventional sources through entrapment processes, although process optimization is necessary.
Aim: This work focused on numerical modeling of thermal inactivation parameters of Escherichia coli O157:H7 in pretreated watermelon fruit juice as influenced by processing conditions. The work aimed to enhance microbiological safety and information of the product. Methods: Mature and fresh watermelon fruits were sourced, graded, and processed into juice under hygienic conditions. The extracted juice was pasteurized and allowed to cool. Prior to thermal treatments, the juice was sterilized, cooled, and inoculated with Escherichia coli O157:H7. The inoculated samples were then subjected to different treatments. The effect of pH (4.5, 5.5, and 6.5) and temperature (70℃, 80℃, and 90℃) on thermobacteriological properties was investigated. Meanwhile, Design Expert 13 for Windows was used for experimental layout for interactive impact of pH and inactivation temperatures. All experiments were conducted in triplicate. Thermal inactivation curves of Escherichia coli O157:H7 in the juice samples were obtained by plotting the number of survivors (CFU/mL) against time, and the corresponding D-value was obtained. Other thermobacteriology parameters were subsequently calculated using appropriate equations. The data obtained were fitted into a model using Design Expert 13 for Windows. Results: Thermal inactivation data obtained showed that the thermal inactivation curve of Escherichia coli O157:H7 in pretreated watermelon juice had a linear interactive effect as temperature and pH varied. As temperature (70–90°C) and pH (4.5–6.5) varied, thermobacteriology parameters such as D-value, F-value, z-value and activation energy ranged from 11.8–23.4 min, 23.6–46.8 min, 8–9.6°C, 32.49–42.03 kJ/mol, respectively. The results showed that Escherichia coli O157:H7 in pretreated watermelon juice demonstrated significant inactivation at a higher temperature of 90℃ and a lower pH of 4.5. Conclusions: This study provided valuable data that could be employed as a guide for the potential food industry, scientists, and engineers in order to improve the consumption safety of the product.
Aim: This study investigated the habitual intake of ultra-processed foods (UPFs) and their association with blood pressure, anthropometric measures, and metabolic health risks among Filipinos aged 16–30 years residing in an urban area. Methods: A cross-sectional analytical study was conducted among 360 Filipinos aged 16–30 years residing in Intramuros, Manila. The study assessed UPF intake, systolic and diastolic blood pressure, and anthropometric measures, including body mass index (BMI), body fat percentage, waist-to-height ratio (WHtR), waist-to-hip ratio (WHR), and A Body Shape Index (ABSI). Unadjusted binary logistic regression was used to examine the odds of high UPF intake according to anthropometric and clinical categories. UPF intake status was specified as the dependent variable, with low-moderate intake as the reference category. Results: More than half (52.22%) of the Filipino youth had moderate UPF intake. In the unadjusted logistic regression analyses, adults classified as obese according to BMI had higher odds of high UPF intake than adults with normal BMI [odds ratio (OR) = 2.65, 95% confidence interval (CI): 1.13–6.20]. Participants classified as obese according to body fat percentage also had higher odds of high UPF intake than those with normal body fat percentage (OR = 2.45, 95% CI: 1.40–4.29), while participants with high ABSI had higher odds of high UPF intake than those with normal ABSI (OR = 1.65, 95% CI: 1.05–2.59). No significant associations were observed for blood pressure, adolescent BMI, or WHtR/WHR. Conclusions: High UPF intake was cross-sectionally associated with selected adiposity-related characteristics. Because the logistic regression models were unadjusted and the study was cross-sectional, the findings do not establish the direction, independence, or causality of these relationships.
The human gut microbiota plays a critical role in regulating host health and disease, making it a key target for the development of targeted microbial therapies. This review focuses on designer probiotics and synbiotics, which are genetically engineered microorganisms used in combination with prebiotics to modulate the gut microbiota and support personalised health outcomes. Unlike conventional probiotics, these engineered strains are designed to perform specific metabolic or signalling functions, thereby enhancing colonisation efficiency and functional efficacy. The article summarises recent advancements in systems biology, synthetic biology, and omics technologies (including genomics, proteomics, and metabolomics) that facilitate the design and optimisation of next-generation microbial formulations. Their significance lies in enabling precision nutrition and the development of functional foods tailored to individual host requirements. This review also discusses strategies for microbial strain engineering, synbiotic formulation, and the application of high-throughput omics approaches to better understand host-microbe interactions. Furthermore, it highlights applications in managing gut-related disorders and improving food quality. While addressing challenges such as biosafety concerns, regulatory limitations, and environmental implications, the review emphasises the potential of designer probiotics and synbiotics as innovative tools for precision-guided health through dietary interventions. Overall, this emerging field provides a sustainable approach to advancing nutrition and microbiome-based therapies by bridging precision health with food science.
Aim: The fish filleting industry often generates substantial quantities of by-products such as fish bones, heads, scales, and viscera, which are frequently discarded or repurposed for low-value applications. Hydrolysate derived from fish processing wastes have demonstrated various beneficial bioactivities such as ACE-inhibitory, antioxidant, and antidiabetic activities, underscoring their potential as high value functional ingredients or foods. The potency of hydrolysate is determined by peptide composition, which is modulated by the degree of hydrolysis. This study aims to investigate the impact of hydrolysis duration on the ACE-inhibitory and antioxidant capacities of gelatine hydrolysate from hybrid grouper bones. Methods: Gelatine extracted from hybrid grouper fish heads and bones underwent hydrolysis with 1% Alcalase for varying duration (1 h, 2 h, 4 h, 6 h, 24 h, 48 h). The molecular distribution of the hydrolysates was monitored using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis. ACE-inhibitory and antioxidant capacities (hydroxyl radical scavenging, reducing power, metal chelating activities) of the resultant hydrolysates from different hydrolysis durations were evaluated. Results: SDS-PAGE analysis revealed that Alcalase hydrolysis of bones gelatine yielded peptides of lower molecular weight. A moderate negative correlation (r = –0.703) (p < 0.01) was reported between the degree of hydrolysis and ACE-inhibitory activity, suggesting that excessive hydrolysis diminishes ACE-inhibitory capacity. Conversely, antioxidant activity of the gelatine hydrolysates was unaffected by hydrolysis extent, as indicated by weak correlations. Conclusions: These findings indicate that optimising hydrolysis duration maximises the bioactivities of gelatine hydrolysate from hybrid grouper bones.
Beyond the importance of organic seeds as key inputs in sustainable food production systems, when assessing the scientific evidence supporting their agronomic performance, commercialization, and quality/compositional characterization, several critical gaps remain. Aspects such as defining organic, agroecological and conventional seeds, regulatory frameworks, and compositional characteristics are frequently addressed in a fragmented manner in the literature. Discussing the implications of organic seed production, together with clarifying terms that are often used indiscriminately, is essential to ensure appropriate standards and product quality. At the same time, research-driven methodologies for control and data generation play a crucial role in overcoming challenges related to certification and traceability, particularly in the seed sector. Nevertheless, current evidence on organic seeds remains limited and largely exploratory, with variable results across studies and a strong influence of confounding factors (genetic, regional, climate). This situation complicates the identification of universal markers and the development of robust classification models. To address these limitations, this review integrates and reflects on the state-of-the-art knowledge on organic seed production, including agronomic, regulatory, and market traits. In addition, we synthesize major analytical approaches to assess organic seed authentication, highlighting the potential of intrinsic compositional features through fingerprinting strategies using elemental, isotopic, and metabolomic profiles as complementary tools from the traditionally used techniques based on physicochemical and physiological parameters (e.g., vigour, germination, purity). The remaining challenge lies in connecting academic research and practical application. While holistic approaches, such as omics, provide insights into seed composition and marker discovery, their use is restricted to laboratory settings due to the need for costly instrumentation and complex data processing. Advancing this field requires translating these findings into accessible tools by using the identified markers that support regulatory frameworks, which finally promote agronomic practices and market expansion, also ensuring transparency in the organic seed sector.
Aim: Dysregulated eating behavior is closely linked to metabolic dysfunction and may represent a behavioral pathway connecting neuroendocrine signaling to insulin resistance. Oxytocin has emerged as a potential regulator of feeding behavior and food-related reward processing, but the mechanisms linking endogenous oxytocin to metabolic health remain unclear. This study examined whether eating psychopathology mediates the association between circulating oxytocin concentrations and insulin resistance. Methods: In this cross-sectional study, 99 adults with varying metabolic obesity phenotypes completed validated assessments of eating behavior, including emotional eating, external eating, and global eating psychopathology (Eating Disorder Examination Questionnaire, EDE-Q). Plasma oxytocin concentrations and metabolic parameters were measured under standardized conditions. Associations were evaluated using correlation and regression-based mediation analyses with bootstrap estimation (5,000 resamples), adjusted for age and body mass index. Results: Lower oxytocin concentrations were significantly associated with higher eating psychopathology, particularly emotional and external eating. Eating psychopathology was positively associated with insulin resistance (HOMA-IR). Mediation analysis demonstrated a significant indirect association between oxytocin and HOMA-IR through eating psychopathology (ab = −0.181; 95% CI [−0.353, −0.064]), whereas the direct effect was not significant. Similar patterns were observed for emotional and external eating. Because analyses were cross-sectional, the identified mediation pathway represents a statistical indirect association rather than evidence of causality. Conclusions: Lower endogenous oxytocin concentrations were associated with greater eating psychopathology and higher insulin resistance. These findings suggest that behavioral pathways may contribute to the observed association between oxytocin and metabolic dysfunction. However, the cross-sectional design precludes causal inference, and the observed mediation should be interpreted as a statistical association rather than a mechanistically established pathway.
Apigenin, a dietary flavonoid that occurs naturally in parsley, chamomile, and a variety of other plant foods, has attracted increasing scientific interest for its broad spectrum of pharmacological effects, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, neuroprotective, and cardioprotective activities. Being structurally related to quercetin, apigenin exhibits significant therapeutic potential; however, its clinical application is limited by poor aqueous solubility and low bioavailability. Recent studies have investigated the synergistic ability of apigenin when it is used in combination with a variety of small-molecule agents to overcome these challenges and improve therapeutic efficacy. Such combinations have been shown to be effective in the management of cancer, neurodegenerative disorders, and metabolic syndromes through mechanisms that include modulation of oxidative stress, cell cycle arrest, induction of apoptosis, and interference with major signaling pathways like PI3K/Akt, NF-κB, and MAPK. This review uniquely focuses on drug-specific synergistic interactions between apigenin and conventional small-molecule therapeutics, highlighting mechanistic pathways such as PI3K/Akt, NF-κB, MAPK, and drug transporter modulation. By critically analyzing these interactions, the study provides insights into combination-based therapeutic strategies and identifies key gaps for clinical translation. The inclusion criteria comprised studies published between 2000 and 2025, written in English, focusing on the pharmacological activity of apigenin. Electronic academic databases like PubMed, IEEE Xplore, Scopus, and ScienceDirect that provide extensive access to peer-reviewed medical and technological studies were the primary source of literature reviewed in this study. Keywords like “pharmacological evaluation,” “synergistic effects,” and “apigenin” were used to choose articles. This search strategy enables the identification of relevant original studies and review articles addressing the therapeutic potential of apigenin.
Aim: Maternal nutritional insufficiency during pregnancy is a major public health concern associated with adverse neurodevelopmental outcomes in offspring. This study investigated the effects of global maternal nutrient restriction before and/or during gestation on cognitive and behavioral performance in rat offspring and evaluated the potential for recovery following postnatal dietary normalization. Methods: Female Wistar rats were assigned to either a control diet (AIN-93G) or a 50% global nutrient-restricted diet. Nutrient-restricted groups received dietary restriction before pregnancy alone (RD-P) or before and throughout gestation (RD-W), followed by a standard diet after birth or weaning. Offspring were assessed at postnatal days 35–40 using the Y-maze spontaneous alternation test for working memory, the Open Field Test for locomotor activity, and the Elevated Plus Maze (EPM) for anxiety-like behavior. Data were analyzed using one-way ANOVA with Dunnett’s post hoc test (p < 0.05). Results: Maternal nutrient restriction did not significantly affect Y-maze spontaneous alternation performance (p > 0.05), indicating preserved working memory. However, offspring from restricted groups exhibited significantly greater time spent in EPM open arms (p < 0.001), suggesting reduced anxiety-like behavior, with the strongest effect observed in the RD-W group. Increased locomotor activity was also detected in nutrient-restricted offspring during the Open Field Test (p = 0.0118). Gestational maternal food intake showed weak negative correlations with EPM open-arm duration (r = −0.34, p = 0.06) and locomotor activity (r = −0.28, p = 0.12). Conclusions: Maternal global nutrient restriction induces persistent, domain-specific behavioral alterations in offspring. While postnatal dietary normalization may partially ameliorate deficits in activity-related behaviors, reduced anxiety-like behavior persists into adolescence. These findings emphasize the critical role of adequate maternal nutrition in shaping offspring neurodevelopment and behavioral health, highlighting the importance of nutritional interventions during the preconceptional and gestational periods.
Aim: This study aimed to evaluate the functional role of sacha inchi (Plukenetia volubilis) flour in wheat-based composite dough systems and to determine optimal substitution levels that balance between improved proximate nutritional composition and acceptable processing and dough performance. Methods: Six composite flour formulations (control—F5) were prepared by replacing wheat flour with sacha inchi flour at 5% intervals (0–25%). The flours and corresponding doughs were characterised for proximate composition, colour parameters, pasting properties and thermo-mechanical behaviour. Results: Proximate analysis showed progressive increases in crude protein (8.60% to 14.20%), crude fat (1.20% to 16.0%), crude fibre (0.20% to 0.38%), and ash (0.41% to 0.83%), alongside reductions in moisture (14.00% to 9.40%) and carbohydrate content (56.00% to 35.40%) with increasing substitution, while colour analysis showed reduced lightness (93.20 to 87.90) and increased redness and yellowness. RVA analysis revealed significant decreases in peak viscosity (3,700 to 1,670 cP) and setback viscosity (1,600 to 1,000 cP). Mixolab measurements showed decreased water absorption, reduced protein stability (C2 decreased from 0.59 to 0.27 Nm), and modified starch gelatinisation behaviour, with C3 peaking at lower substitution levels. Texture profile analysis indicated increased dough hardness (1,070 g to 2,300 g) and decreased cohesiveness (0.78 to 0.23) and springiness (0.53 to 0.13) at higher substitution levels. Conclusions: These findings demonstrate that sacha inchi flour functions as both a nutritional enhancer and a structural modifier in wheat-based systems. Substitution levels up to 15% are recommended to achieve an optimal balance between improved nutritional value and acceptable processing and dough performance, supporting its application in functional bakery formulations.
Aim: Mycotoxins are toxic secondary metabolites produced by various fungal species, commonly found as contaminants in food products and biological matrices. Due to their potential adverse effects on human health, reliable analytical methods for their detection are essential. Methods: This study presents the development and validation of an analytical method based on ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) for the simultaneous determination of the emerging mycotoxins citrinin (CIT) and sterigmatocystin (STG) in human urine. Sample preparation was optimized, performed using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction technique, selected for its high recovery rates and reproducibility. Results: The method demonstrated satisfactory linearity, precision, and sensitivity, with limits of quantification of 2.5 pg/mL and 0.75 pg/mL for CIT and STG, respectively. Analysis of twenty urine samples revealed the presence of CIT in six samples at trace concentrations, while STG was not detected above the quantification limit. Conclusions: A preliminary risk assessment of CIT indicated that the detected levels do not pose a significant toxicological risk. The validated method shows great potential for application in human biomonitoring studies aimed at assessing exposure to mycotoxins.
Aim: To evaluate the effects of Syzygium cumini extract on selected physicochemical, microbiological, and bioactive properties of goat milk kefir. Methods: Goat milk kefir was supplemented with varying concentrations of S. cumini extract and analyzed for physicochemical parameters, antioxidant activity, lactic acid bacteria (LAB) viability, amino acid composition, fatty acid profile, and microstructure. Multivariate analysis was applied to assess relationships among quality attributes. Results: The addition of S. cumini extract influenced several quality parameters of kefir. The treatments showed increased antioxidant activity and, for the 2.0% extract, higher LAB counts than the control. Modifications in protein, fat, amino acid, and fatty acid profiles were also observed. In addition, extract supplementation significantly affected protein content, antioxidant capacity, and color parameters, while viscosity showed only numerical variation. Principal component analysis indicated that kefir samples with 1.5% and 2.0% extract were associated with a distinct set of physicochemical and functional properties. Conclusions: The incorporation of S. cumini extract may contribute to modifications in the physicochemical and biofunctional characteristics of goat milk kefir. These findings suggest its potential application as a natural ingredient in fermented dairy products; however, further studies are recommended to confirm its functional and shelf-life implications.
Aim: This study aims to evaluate the nutritional, functional, physical, and sensory properties of flakes produced from white sorghum-okara flour blends. Methods: Flakes were produced from composite blends of white sorghum and okara at substitution levels of 0–20% okara. White sorghum and soybeans were sourced locally, and flours were prepared using standardized milling and drying techniques. Composite flour blends were processed into flakes through mixing, sheeting, baking, and toasting at controlled conditions. Functional, proximate, amino acid, physical, and sensory attributes were assessed to determine the effects of okara incorporation and identify an optimal formulation. Results: Increasing okara substitution (0–20%) significantly influenced the properties of sorghum-okara flakes. Bulk density decreased, while gelatinization temperature, water absorption, and swelling index increased. Protein (15.36–22.82%), ash (3.79–6.05%), and fiber (3.30–4.68%) contents increased significantly (p < 0.05), while carbohydrates (67.85–56.32%) contents decreased. Okara incorporation enhanced essential amino acids, including lysine (2.49–3.22 g/100 g), methionine (0.52–1.01 g/100 g), glutamic acid (3.25–4.10 g/100 g), and leucine (1.75–2.46 g/100 g). Phytic acid and tannins decreased, whereas oxalates, lectins, and trypsin inhibitors increased. Physical properties changed progressively, and sensory evaluation indicated good consumer acceptability even at 20% okara inclusion. Conclusions: Blending white sorghum and okara produced nutrient-rich, ready-to-eat flakes with potential to address protein-energy malnutrition. Although some anti-nutritional factors increased, their levels remained within acceptable ranges and were outweighed by the nutritional benefits.
Aim: In the context of increasing global demand for protein, edible insects are gaining attention as a sustainable food source. Rhynchophorus phoenicis larvae, a promising edible insect, are rich in proteins and lipids. However, their high lipid content limits food applications and stability. This study evaluated defatting methods on nutritional, techno-functional, and physicochemical properties of R. phoenicis larvae powders and oils. Methods: Cooking-pressing, hexane, hexane:isopropanol, and ethanol defatting methods were investigated. Parameters included macronutrient composition (moisture, carbohydrates, lipids, proteins, ash), techno-functional properties such as water absorption capacity (WAC), oil absorption capacity (OAC), and emulsifying capacity (EC), as well as physicochemical indices including acid value (AV), peroxide value (PV), anisidine value (AnV), and TBARS. Results: Defatted powders obtained using hexane and the hexane–isopropanol mixture showed the highest protein contents, reaching 77.63 ± 1.10 g/100 g and 71.86 ± 0.54 g/100 g, respectively. Cooking–press defatted powder exhibited the highest EC (66.70 ± 2.89%), while ethanol-defatted powder showed the highest OAC (3.11 ± 0.09 mL/g). WAC varied significantly depending on the extraction solvent, with the hexane–isopropanol mixture yielding the highest value (1.49 ± 0.05 mL/g) and ethanol-defatted powder the lowest (1.10 ± 0.02 mL/g). Physicochemical indices of R. phoenicis powders remained below critical thresholds, indicating good quality. In contrast, oils extracted by hexane and hexane:isopropanol showed elevated primary oxidation indices, requiring antioxidant protection and optimized storage conditions for long-term stability. Conclusions: Defatting method influences the nutritional, physicochemical, and techno-functional properties of R. phoenicis larvae.
Aim: This study aimed to evaluate the effects of incorporating tarap flour (TF) at 0–20% substitution levels into high-protein wheat flour blends on dough rheology, bread quality, nutritional composition, and consumer acceptance. Methods: Composite flours containing 0–20% TF were prepared and assessed using farinograph and texture profile analysis to characterise dough rheology. Bread produced from these flours was evaluated for physical properties, crumb texture, crust colour, and proximate composition. Sensory evaluation and a consumer test (n = 100) were conducted to determine acceptability and purchase intention. Results: Increasing TF levels significantly increased dough consistency (464.16–522.25 Farinograph Unit (FU)) while decreasing water absorption (58.70–55.30%), dough development time (6.68–4.51 min), and dough stability (8.90–4.54 min). Dough hardness rose from 1.42 to 2.02 N. Higher TF substitution increased loaf weight (144.3–148.8 g) but reduced loaf volume (662–517 cm3) and specific volume (4.58–3.47 cm3/g), with crumb hardness increasing from 12.56 to 22.35 N. Crusts became darker as lightness decreased (61.09–48.13) and browning index increased (20.65–48.20). Nutritionally, TF increased ash, crude fibre, carbohydrate, and total dietary fibre, while slightly lowering protein and fat. Sensory scores were highest at 5% TF and lowest at 20% TF. Consumer testing indicated moderate market potential, with 57% willingness to purchase. Conclusions: Limited substitution of wheat flour with TF, particularly at around 5%, can produce bread with improved fibre and mineral content while maintaining acceptable technological and sensory quality. Higher substitution levels negatively affect dough performance and consumer acceptance, indicating that moderate inclusion is most suitable for product development.
The intricate relationship between humans and plants is fundamental to understanding indigenous communities’ reliance on natural resources. This review critically examines the increasing global recognition of the significance of edible wild plants (EWPs), especially in low-income communities and during periods of food insecurity. This study provides a vital and comprehensive perspective for shaping policies and practices that ensure the sustained availability and utilization of these essential resources in an ever-changing world. It achieves this by combining ethnobotanical knowledge with an understanding of the biofunctional properties of EWPs. Published studies from 2007–2025 were retrieved from Google Scholar, Web of Science, Scopus, and Mendeley using a structured screening process involving identification, eligibility assessment, and full-text review. Articles were included if written in English, focused on EWPs in sub-Saharan Africa, and reported nutritional, medicinal, or socio-economic data. Studies lacking empirical evidence or addressing only cultivated crops were excluded. Data were extracted using predefined criteria, and study heterogeneity was addressed through thematic synthesis rather than quantitative pooling. The review shows that EWPs are rich in proteins, carbohydrates, vitamins, and minerals, and function as important supplements or alternatives to conventional plant-based diets, providing both nutritional and medicinal benefits. Among EWPs, fruits, leaves, and seeds are widely used for both consumption and medicinal purposes, often consumed raw. Despite their significance, EWPs face imminent threats such as agricultural expansion, logging, illegal exploitation, and deforestation in Nigeria and various parts of the world, endangering these invaluable resources. Urgency is imperative in adopting sustainable practices for the utilization of EWPs, emphasizing their pivotal role in ensuring nutritional security and preserving biological diversity. This review underscores the critical need for immediate action to safeguard these resources, promoting their sustainable utilization for the benefit of humanity and the environment.
Aim: This study characterized pre-packaged foods in Southeast Asia using Nutri-Score, NOVA, and Multiple Traffic Light systems; cross-classified products by Nutri-Score and NOVA; and assessed their ability to discriminate products by nutrient content. Methods: Data were obtained from Open Food Facts in October 2024. Of 29,789 products identified in Southeast Asia, duplicates and products with incomplete information were excluded, resulting in 4,668 pre-packaged food products from eight Southeast Asian countries. Salt, sugar, total fat, and saturated fat contents were evaluated using the Multiple Traffic Light system. Nutri-Score data were available for 4,565 products, while 2,068 products had complete information for both Nutri-Score and NOVA and were included in cross-classification analysis. Spearman correlation analyses examined relationships among Nutri-Score, NOVA, and nutrient profiles. Results: Most products were of lower nutritional quality, with 52% classified as Nutri-Score D or E and 71% categorized as ultra-processed (NOVA 4). Multiple Traffic Light classification showed that beverages and sweet products had the highest proportion high in sugar, while beverages, cereals, and dish meals were most frequently high in salt. Sweets and snacks were the main contributors to products high in total fat and saturated fat. Cross-classification showed that as Nutri-Score decreased from A to E, the prevalence of ultra-processed foods consistently increased, while NOVA 1 became nearly negligible, indicating a trend between poorer nutritional quality and higher processing. Nutri-Score showed weak-to-moderate positive correlations with sugar (r = 0.355, p < 0.001), saturated fat (r = 0.364, p < 0.001), and salt (r = 0.190, p < 0.001). NOVA showed weaker but significant correlations with sugar (r = 0.149, p < 0.001) and salt (r = 0.138, p < 0.001). Conclusions: Nutri-Score was associated with nutrient-rich foods, while NOVA highlighted processing levels. Combined use offers a more comprehensive evaluation than either system alone. Integrating nutrient profiling and processing classification in front-of-pack labeling may guide consumer choices and public health efforts to reduce diet-related NCDs in Southeast Asia.
Aim: Ready-to-use therapeutic food (RUTF) is central to the Integrated Community-Based Management of Acute Malnutrition (ICMAM) but is largely imported, making it costly and inaccessible in developing countries. Consequently, nutrient-rich groundnuts are commonly used in local RUTF formulation; however, their susceptibility to contamination necessitates pretreatment. This study evaluated the effects of various pretreatments on aflatoxin and heavy/trace metals levels and sensory attributes of three groundnut cultivars (SAMNUT-23, SAMNUT-24, and SAMNUT-26) commonly used in RUTF formulation in Sokoto, Nigeria. Methods: Groundnut consumption was assessed using a structured questionnaire and oral interviews among 800 randomly selected participants (500 adults and 300 children), with intake data collected via a 7-day 24-hour dietary recall. Sensory evaluation was conducted by a 100-member panel using a nine-point hedonic scale, followed by pretreatment and laboratory analyses (anti-nutrients, heavy metals, and aflatoxins) using standard analytical methods. Results: Sensory evaluation showed that SAMNUT-23 had the highest acceptability (7.57), with superior color, taste, and texture. Normal saline soaking followed by roasting further enhanced sensory qualities, yielding the highest scores for taste (8.00), aroma (7.13), texture (7.26), and overall acceptability (7.86). This pretreatment significantly reduced aflatoxin B1, B2, and G2, as well as anti-nutrients (phytate and oxalate), thereby improving nutritional quality and mineral bioavailability. Heavy metal concentrations (Cd, Cr, Ni, Zn, and Pb) were within FAO/WHO permissible limits. Estimated daily intakes of aflatoxins and heavy metals were below tolerable limits for both children and adults. Although untreated SAMNUT-23 posed a marginal non-carcinogenic risk for children due to Cd exposure [hazard index (HI) > 1], pretreatment reduced all risk indices to safe levels. Margin of exposure values for aflatoxins exceeded 10,000, indicating low public health concern. Conclusions: Normal saline soaking followed by roasting effectively improves the safety and sensory quality of SAMNUT-23, supporting its suitability for RUTF production.
Aim: The limited utilisation of underexploited tropical fruits such as Mangifera pajang Kosterm. (bambangan) in confectionery products highlights the need for alternative formulations. This study aimed to develop and optimise a soft candy formulated with M. pajang juice and to evaluate its sensory, proximate, physical, and chemical characteristics, particularly its antioxidant potential and relevance to oxidative quality in confectionery systems. Methods: Four formulations and one control were prepared and assessed through sensory evaluation involving 50 untrained panellists using a nine-point hedonic scale to identify the optimal formulation. Proximate composition, physical characteristics including colour and texture, total phenolic content (TPC), and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays were subsequently evaluated for the selected formulation to determine its potential role in enhancing oxidative quality. Results: Sensory evaluation involving all formulations, including the control, identified formulation F2 as the most preferred. Subsequent analyses comparing formulation F2 with the control showed that F2, containing 3.90% sugar and 1.00% pectin, exhibited acceptable proximate composition, favourable physical characteristics including colour and texture, and high TPC (8.58 ± 1.05 mg GAE/mL). In addition, formulation F2 demonstrated strong antioxidant activity based on DPPH and ABTS radical scavenging assays, indicating its potential contribution to antioxidant functionality in the confectionery matrix. Conclusions: Soft candy formulated with M. pajang juice showed favourable sensory acceptance, acceptable quality characteristics, and enhanced antioxidant potential, supporting its value-added utilisation and potential contribution to oxidative quality attributes in confectionery applications.
