The study was designed to evaluate the melissopalynological profile and microbiological quality of honey produced in the Waghimra Administrative Zone of the Amhara region, Ethiopia. It also sought to assess the impact of agroecology (lowland, midland, and highland) and sampling sources (beekeepers, SDARC apiary site, and local honey traders) on honey quality. A total of 27 honey samples were collected from three agroecological districts within the Waghimra Administrative Zone. Honey pollen analysis was conducted using the harmonized methods of melissopalynology, and 27 honey plant species and 16 plant families were identified across the three agroecological regions of the study area. 48.2% were multifloral honeys, and approximately 51.8% were monofloral honeys. Standard microbiological methods were employed to evaluate the microbial loads of the honey samples. Staphylococcus, total coliform, and fecal coliforms were not detected in any of the honey samples analyzed. However, total viable count, spore-forming bacteria, yeast, and molds were detected, with the mean load of 0.92 × 102, 0.22 × 102, 0.95 × 102, and 0.5 × 102 CFU/g, respectively. Generally, the honey produced in Waghimra Administrative Zone, which originated from different floras, had excellent microbiological quality. Further research should be implemented to establish the specific microbiological quality of Ethiopian honey.
The rapid quality deterioration of fish during refrigerated storage, driven by microbial activity and muscle tissue degradation, presents a significant challenge for the aquaculture industry. This study investigated the protective effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) extracts on the sensory quality and muscle histopathology of rainbow trout (Oncorhynchus mykiss) fillets stored at 2 ± 1°C for 12 days. Fresh fillets were treated with the plant extracts and evaluated through a dual assessment protocol involving the Quality Index Method (QIM) for raw samples, a hedonic scale for cooked samples, and semiquantitative histopathological scoring of muscle tissue integrity. Results indicated that sensory deterioration in terms of odor, flavor, and texture occurred significantly earlier in the control group compared to the extract-treated samples (p<0.05). While control samples exhibited severe myofibrillar fragmentation, vacuolization, and intermuscular space enlargement by Day 12, fillets treated with thyme and rosemary extracts showed delayed and notably milder structural damage. Thyme extract demonstrated the most potent protective effect, maintaining higher sensory acceptability and better preserving the myofibrillar architecture throughout the storage period. These findings suggest that thyme and rosemary extracts serve as effective natural antioxidants and preservatives, capable of maintaining both the sensory attributes and the cellular-level integrity of rainbow trout fillets during cold storage.
Sainfoin (Onobrychis viciifolia L.) seeds exhibit a high nutrient density, containing approximately 42% protein, 9% fat, and 45% dietary fiber. This study investigated the potential of sainfoin seeds as a food source by subjecting them to conventional processing methods, including hot air and blanching, as well as infrared treatment, which is known for its energy efficiency. The impact of processing on amino acid, tocopherol, and fatty acid profiles, as well as hydroxymethylfurfural (HMF) content, was assessed. Additionally, sensory attributes were evaluated using descriptive sensory analysis. Cellular toxicity and macrophage-mediated immunoreactivity, together with the effects of thermal processing, were assessed using in vitro models relevant to human physiology. The seeds contained significant levels of γ-tocopherol and exhibited amino acid profiles—particularly arginine and isoleucine—comparable to those of plant foods such as soy and nuts, with approximately 88% of their fatty acids being unsaturated. Hot-air treatment resulted in the formation of HMF, which was not detected in the other treatment groups and was also associated with more pronounced changes in sensory characteristics compared with the other processing methods. Either raw or processed seeds exhibited no cytotoxicity or marked macrophage-mediated inflammatory response under the tested in vitro conditions, supporting their preliminary potential for incorporation into food products.
The successful development of functional foods depends not only on their technological and nutritional properties but also on how consumers perceive product quality and trust the promised benefits. This systematic review synthesizes recent empirical evidence on how marketing and communication strategies shape perceived quality and consumer acceptance of functional foods. Following PRISMA 2020 guidelines, we identified peer-reviewed studies that investigated consumer responses to functional foods and extracted information on product type, study design, quality cues, and behavioral outcomes. A narrative synthesis, complemented by bibliometric and network analysis, was used to organize the literature and highlight recurrent themes. The findings show that perceived quality is strongly driven by a combination of credence cues (e.g., health and nutrition claims, certification logos, origin information), sensory expectations created by product formulation and packaging, and consumer-level factors such as health consciousness, food neophobia, trust in institutions, and risk perceptions. Clear and credible front-of-pack information, alignment between expected and experienced sensory properties, and transparent communication of added functional ingredients are consistently associated with higher purchase intention and willingness to pay. However, most studies rely on stated intentions in experimental or survey settings, with relatively limited evidence from real market data and longitudinal designs. This review proposes an integrated conceptual framework that links product and marketing cues, consumer-level factors, perceived quality, and consumer acceptance outcomes in the functional food domain. The framework offers practical guidance for food manufacturers and retailers on how to design and communicate functional products, and it identifies research gaps related to cross-cultural comparisons, digital communication, and the long-term stability of consumer trust in functional foods.
Underutilized and nontraditional plants are increasingly valued for their polyphenol-rich bioactives with applications in food, medicine, and pharmaceuticals. This study evaluated the antioxidant properties of fruits from 40 genotypes of Elaeagnus multiflora Thunb., cultivated at the M. M. Gryshko National Botanical Garden in Kyiv, Ukraine. Phenolic compounds and antioxidant capacity were determined using standard assays. DPPH-based antioxidant activity ranged from 1.83 to 8.97 mg TE/g dw, while ABTS values varied from 0.78 to 73.63 mg TE/g dw. The TPC ranged from 2.28 to 20.45 mg GAE/g dw; TFC from 0.05 to 4.23 mg QE/g dw; and TPAC from 0.84 to 12.85 mg·CAE/g dw. Moderate positive correlations were identified between total polyphenol content and antioxidant activities (r = 0.704 for DPPH and r = 0.614 for ABTS), as well as between total polyphenol and phenolic acid contents (r = 0.641). Cluster analysis using squared Euclidean distance grouped the 40 genotypes into four distinct clusters based on their antioxidant and phenolic profiles. Principal component analysis further illustrated the variability among genotypes in terms of phenolic composition and antioxidant performance. The E. multiflora genotypes cultivated in Ukraine demonstrate considerable potential as sources of novel food ingredients, functional foods, and nutraceuticals, in addition to their suitability for direct consumption. The observed variation in bioactivity is genotype-dependent, as confirmed by principal component analysis.
This study evaluated the effects of partially replacing tallow with cold-pressed avocado, macadamia, and sea buckthorn oils on the nutritional lipid quality, technological properties, and sensory characteristics of semifermented buffalo sucuk. Four formulations were produced (control: 100% tallow; treatments: 50% tallow + 50% plant-based oil) and stored at 4 ± 1°C for 30 days. Plant-based oil substitution significantly reduced total saturated fatty acids and increased unsaturated fatty acids (p<0.01). Macadamia (MN) and avocado oils (AV) enhanced total monounsaturated fatty acids (∑MUFA), while sea buckthorn oil (SB) increased the total polyunsaturated fatty acid (∑PUFA) content. Health-related lipid indices improved markedly, with lower atherogenicity (AI) and thrombogenicity indices (TI) and higher UFA/SFA ratios compared to the control. Reformulation of lipids had no significant effect on pH on the initial day, but the macadamia and avocado oil–added samples showed significant differences during storage. Water activity and cooking loss were significantly affected by oil type, with decreasing values throughout storage. Plant-based oil substitution led to notable stability in L∗ and a∗ values during storage time. Textural analysis indicated that substituting macadamia, avocado, and sea buckthorn oils resulted in softer products with lower hardness, gumminess, and chewiness than the control. High sensory acceptability was observed among samples, particularly in the avocado oil treatment. Overall, partial replacement of tallow with essential fatty acid–based plant oils improved lipid quality while maintaining technological and sensory properties, offering a feasible strategy for healthier sucuk production for different consumer groups.
Dendrobium officinale, a dual-purpose medicinal and edible herb in traditional Chinese medicine, has attracted increasing attention for its health-promoting properties. This study aimed to develop a lactic acid-fermented Dendrobium officinale beverage with enhanced nutritional and sensory attributes by screening suitable lactic acid bacteria and optimizing fermentation parameters. Bacillus coagulans BH-024 demonstrated superior adaptability, achieving the highest colony count (5.54 × 108 CFU/mL). Through single-factor and orthogonal experiments, the optimal fermentation conditions were determined as an excipient ratio of 2:3 (Radix cynanchi auriculati to Dendrobium officinale), a fermentation time of 48 h, and a temperature of 42°C. Fermentation significantly elevated the total acid content (3.94 g/L) while maintaining polysaccharide levels at 3.81 g/100 mL. Additionally, fermentation boosted antioxidant activity, with total phenolics and flavonoids increasing by 37.84% and 31.43%, alongside enhanced DPPH• (15.44%) and ABTS• (20.39%) scavenging. Flavor improved through elevated lactic acid (1345.17 mg/L), umami/sweet amino acids (Thr, Arg, Ala, and Glu), and floral-fruity volatiles. Sensory scores confirmed superior aroma, taste, and acceptability versus unfermented juice. These findings underscore the potential of BH-024 fermentation to enhance the functional and sensory properties of Dendrobium officinale juice, offering a promising strategy for developing novel functional fermented beverages.
Inadequate sanitary–hygienic and physical–structural conditions in food stores can compromise public health and influence consumer choices. Studies addressing these conditions remain scarce in Brazil. The objective was to examine the sanitary–hygienic and the physical and structural conditions of food stores over a 5-year period, evaluating their compliance with established standards. A five-year follow-up of food stores was conducted using a representative sample of 18 specialized establishments selected from the Programa Academia da Saúde (PAS) in Brazil. These establishments included supermarkets, specialized fruit and vegetable (FV) markets, and local stores. Data collection involved variables such as store registration, address, type of establishment, the HVI (Health Vulnerability Index) of the food storage area, and the application of an 11-item checklist in 140 establishments in 2013 and 2018. The level of compliance was analyzed based on Brazilian Resolutions 275/2002 and 216/2004. The sample was categorized by year, type of store, and HVI of the area. The percentage of stores classified as having good or regular hygienic–sanitary and physical–structural conditions was 7.1% in 2013 and 49.3% in 2018, with differences by store type. After 5 years, 49.3% of the stores became or remained compliant, with supermarkets and local stores standing out, while only 32.5% of specialized FV markets achieved this status. Almost half of the specialized FV markets achieved or maintained adequate conditions after 5 years, with higher compliance levels observed in larger stores. These findings highlight the need for public policies aimed at improving sanitary–hygienic and structural conditions, particularly in smaller establishments.
This study investigated the effects of harvesting season and fermentation duration (0–144 h) on the proximate composition and physicochemical properties of cocoa beans using a 2 × 7 factorial design. Fermentation time influenced all measured parameters, whereas seasonal variation mainly affected proximate composition, with limited impact on physicochemical traits except titratable acidity. Moisture, ash, fat, protein, and crude fiber contents decreased steadily during fermentation; for instance, moisture declined from 10.8% to 7.5% and fat from 59.8% to 53.7% over 144 h. In contrast, carbohydrate content increased from 13.8% to 27.2%. The core temperature peaked at 72 h, indicating optimal microbial activity. Temperature rose from 21°C to 49°C at 72 h before declining, while pH decreased from 6.56 to 5.32. Titratable acidity peaked at 0.24 mEq NaOH/g at 48 h and then declined, whereas fermentation index increased from 0.33 to 1.35. Principal component analysis explained 99.1% of the total variance, with PC1 (83.9%) separating samples by fermentation progression. Protein, ash, and titratable acidity were positively associated, while carbohydrates showed an inverse relationship, indicating substrate utilization during fermentation. Extending fermentation to 120–144 h improved cocoa bean quality by enhancing biochemical transformation and key quality indices. Optimizing fermentation within this range is recommended to achieve consistent, high-quality cocoa beans across harvesting seasons. The findings provide clear, evidence-based guidance for cocoa farmers, extension officers, and processors to adopt an optimal fermentation duration of 120–144 h, ensuring consistent bean quality across harvesting seasons.
The adulteration, authentication, and quality of cocoa-based products are very important issues for both consumers and producers in terms of health, economic concerns, and legal trade. In this study, a method combining Fourier transform infrared (FTIR) spectroscopy with chemometrics was developed for classification of origin-based (West Africa, East Africa, North America, and South America) and alkalized/natural-based cocoa samples and also for quantification of origin-based cocoa liquor adulterations. For classification studies, recorded FTIR spectra of samples were evaluated with PCA and PLS-DA methods. On the other hand, for quantification of adulteration, Peru- and Ghana-origin liquor samples were mixed (2.5%–80%) and analyzed. Physicochemical analyses (moisture, pH, ash, and color) were also performed to interpret the modeling results. According to origin-based classification, specificity and sensitivity values were 1.0 for calibration, cross-validation, and prediction for PLS-DA. Moreover, for the alkalized/natural separation, specificity and sensitivity values were 1.0 for calibration and prediction, respectively. In the PLS model for quantification of adulteration, calibration, cross-validation, and prediction correlation coefficients (R2, Rcv2, and Rpred2) were found to be 0.98, 0.93, and 0.96, respectively. Furthermore, the root mean square error of prediction value was 0.06%. This is an exemplary study in the literature for the rapid and nondestructive determination of origin-based adulteration.
This study analyzed 89 packaged bakery products (65 biscuits, 16 cakes, and 8 breads) from Dhaka, Bangladesh, using GC–FID and FAAS. Biscuits and cakes contained high mean total fat (19.52 and 18.08 g/100 g) and saturated fat (saturated fatty acid [SFA]) levels, with 81% of all samples classified as “High SFA.” The polyunsaturated-to-SFA (PUFA:SFA) ratio was below 1.0 in all biscuit and cake samples, whereas bread showed more favorable ratios. Sodium content was highest in biscuits (mean 421.08 mg/100 g), followed by cakes (326.31 mg/100 g) and bread (277.00 mg/100 g). The results demonstrate that commonly consumed biscuits and cakes in Dhaka have nutrient profiles high in saturated fats and sodium, indicating a potential cardiovascular health risk, whereas bread represents a comparatively safer dietary option.
Smart farming has emerged as a pivotal alternative for ensuring stable crop production by precisely modulating environmental variables, such as light and temperature, independently of fluctuating climatic conditions. This study aimed to verify the feasibility of mass-producing high-functional barley sprouts by scaling up laboratory-optimized growth conditions to a large-scale, commercial-grade smart farm system. After a 9-day cultivation period, the harvested barley sprouts under mixed LED treatment (SB3) exhibited significantly (p<0.05) enhanced growth compared with other groups. Both antioxidant activity and functional metabolite accumulation were markedly superior in LED treatments (SB2, SB3) relative to those under fluorescent lamps; notably, SB3 yielded the highest concentrations of policosanol (155.70 ± 3.60 mg/100 g) and saponarin (178.7 ± 7.49 mg/100 g). Multivariate statistical analyses, including principal component analysis (PCA) and variable importance in projection (VIP), identified light intensity and germination rate as the most critical determinants, showing strong positive correlations with both biomass and functional compound accumulation (r = 0.812–0.994 and r = 0.830–0.945, respectively). Field-scale validation confirmed that the application of bio-blocks (B.B.) improved germination rates by over 80% compared to the control, demonstrating that high light intensity effectively synergizes with growth and functional enhancement. In conclusion, this study underscores that lab-scale optimization can be successfully translated to industrial-scale smart farms. These findings provide a robust strategic foundation for the mass production of high-value functional ingredients and are expected to contribute considerably to the advancement of sustainable, controlled-environment agriculture.
Chia seed peptides (CSPs), liberated from defatted flour via strategic enzymatic hydrolysis, emerge as multifunctional ingredients that fundamentally transform food quality. Specifically, Alcalase and Flavourzyme proteases generate low molecular weight fractions possessing potent angiotensin‐converting enzyme (ACE) inhibition and broad pH solubility, thereby enabling clear beverage fortification and stable emulsion formation in dressings and analogs. Moreover, advanced extraction technologies amplify yield while preserving peptide integrity, and multiomics characterization links specific hydrophobic and aromatic residue sequences to interfacial stabilization and radical scavenging capacity. Furthermore, hydrolysis‐driven structural modulation governs solubility phase behavior across pH and ionic strength, while peptide backbone flexibility dictates emulsifying and foaming prowess. In parallel, in silico prediction tools accelerate the discovery of safe, bioactive sequences. This review uniquely delineates the translational framework that reconciles in vitro bioactivity with in‐matrix techno‐functional performance, providing a rigorous roadmap for overcoming sensory and stability hurdles. Consequently, CSPs enhance water holding in baked goods, delay lipid oxidation in meats, and replace eggs in mayonnaise, all while aligning with clean‐label demands. Finally, the review further evaluates regulatory pathways and bitterness mitigation strategies, cementing CSPs as a basis for sustainable, health‐promoting food architectures.
Conventional fats in bakery products provide favorable characteristics but often lack functional and preservative properties. Nontraditional oils (crude or encapsulated) are rich in bioactive components that may contribute to bakery product preservation by their utilization as fat substitutes. This study examined the preservative properties of pomegranate seed oil (PSO) for use as a partial fat replacement in cake recipes. Extracted PSO was encapsulated using maltodextrin and gum Arabic in micro-PSO (MPSO) and nano-PSO (NPSO) formulations to preserve oil bioactive components. Composition (using gas chromatography); antioxidant, antifungal, and antiaflatoxin (AF) capacities; and cytotoxicity against AML-12 and THLE2 cell lines of PSO formulas were evaluated. MPSO and NPSO were assessed as fat replacers in sponge cake for their qualitative attributes. PSO exhibited a distinctive chemical composition characterized by a high concentration of polyunsaturated fatty acids (87.0%) and tocopherol (624.3 mg/100 g), predominantly consisting of punicic acid (77.92%) and γ-tocopherol (428.77 mg/100 g). PSO exhibits considerable antioxidants using DPPH (129 ± 5.5 mg TE/100 g) and ABTS (145 ± 2.3 mg TE/100 g) assays. Oil formulas showed antifungal potency against toxigenic fungi (particularly Fusarium), with NPSO-distinguished results. Oil forms exhibited potential protective effects against 50–100 μL of AFs using AML-12 and THLE2 cell lines. PSO formulas recorded AF reduction up to 79% (at 100% fat replacement) in stimulating experiments of spiked cake models. No significant differences were recorded between MPSO and NPSO for AF detoxification using 50% and 100% fat replacement in the simulated media experiment. In conclusion, MPSO and NPSO as fat replacers in sponge cake formulations support a triangle of nutritional, preservative, and quality attributes.
The demand for plant-based yogurt is rising due to increased awareness of sustainability and health benefits. However, challenges like watery texture, low protein content, and taste perception limit its market potential. This study investigates the physicochemical, microstructural, and rheological properties of soy protein isolate (SPI) fermented over time (0, 15, and 24 h) and stored for 24 h with dairy as a control. Before and after fermentation, the pH of the control and different concentrations of SPI samples had no significant differences. The higher the concentration of SPI, the higher the percentage of lactic acid produced after fermentation, and significant differences (p < 0.05) were observed between dairy and different concentrations of SPI. The higher concentration of SPI resulted in a lower percentage of expelled liquid, with 9% SPI had no significant difference from dairy at 48 h. The WI of all the fermented samples analyzed ranged from 59.29 to 88.41 at 0 h, 68.59 to 87.28 at 15 h, 67.96 to 87.08 at 24 h, and 68.37 to 87.15 at 48 h. SPI formed a weak viscoelastic gel with G′ greater than G″, and both increased with increasing angular frequency. With an increase in the concentrations of SPI, there is an increase in viscosity following fermentation. Hence, considering holistically, 6%–9% SPI concentrations need further research on their behavior and application. This study highlights the potential of SPI as a hydrocolloid, thickener, and texturizer in plant-based yogurts. Improving the physicochemical and rheological properties of plant-based yogurts could enhance their appeal and support a sustainable dairy alternative. Future research should assess the microbial safety of fermented SPI systems.
Melatonin (MLT) is a hormone naturally produced by the pineal gland at night. It has multifunctional properties, including the regulation of circadian rhythms, antioxidant effects, and potential treatments for insomnia and jet lag. Due to simplified regulatory processes, many supplements may present quality deviations. In Brazil, MLT was recently approved for sale in pharmacies at low dosages. In this study, we analyzed the quality of orodispersible tablets containing 0.21 mg of MLT. Characterization was performed using Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), thermogravimetric analyses (TGA), and scanning electron microscopy (SEM) with an energy-dispersive X-ray spectrometer (EDS). A liquid chromatographic method with ultraviolet detection (LC/UV) was developed and validated, and used to perform the identification, assay, and content uniformity tests of the tablets. FTIR, DSC, and TGA analyses indicated excipient interference. SEM/EDS analysis revealed variations in formulation morphology and the presence of impurities, such as copper. The LC/UV method demonstrated precision, accuracy, and linearity, with a limit of detection (LOD) of 1.19 mu g/mL and a limit of quantification (LOQ) of 3.98 mu g/mL. Excipients and potential adulterants did not interfere with the specificity. Tablet weights ranged from 79 mg to 200 mg. The samples failed both the assay and content uniformity tests, with values ranging from 43% to 75% and from 30% to 78%, respectively. The low active ingredient content significantly compromises efficacy. These findings reinforce the need for standardization and increased regulatory oversight of dietary supplements to ensure efficacy and consumer safety.
Black bean-derived minor peptides possess excellent physicochemical properties and diverse biological activities. Currently, enzymatic hydrolysis and microbial fermentation are the dominant approaches for the preparation of these minor peptides; however, the development of a simple and eco-friendly extraction method remains an unmet challenge. In the present work, a novel electromagnetic cracking device, independently developed in a food science laboratory, was employed to extract minor peptides from black beans. This device operates via a physical mechanism, generating variable-frequency and variable-voltage sinusoidal alternating current to induce the release of minor peptides from black bean proteins. Our results demonstrate that this newly developed electromagnetic cracking device enables efficient extraction of black bean minor peptides, and the extraction duration of electromagnetic cracking significantly influences the yield of the target peptides. When the electromagnetic cracking time was set to 80 min, the proportion of black bean peptides with a relative molecular mass below 1000 Da reached 67%, which was the highest among all tested time gradients. In vivo animal experiments showed that after oral administration of the extracted peptides to mice, the weight-loaded swimming time of the treatment group was remarkably prolonged compared with the negative control group, while the serum levels of blood urea nitrogen and the accumulation of lactic acid were significantly reduced. Amino acid composition analysis further revealed that the extracted minor peptides are particularly enriched in phenylalanine (Phe), valine (Val), proline (Pro), threonine (Thr), cysteine (Cys), and histidine (His). Collectively, these findings confirm that electromagnetic cracking technology is capable of efficiently extracting bioactive minor peptides from black beans, with 80 min identified as the optimal processing duration. The black bean minor peptides obtained under optimal conditions exhibit outstanding antioxidant and antifatigue activities, which may be attributed to their high contents of the aforementioned bioactive amino acids. This study not only expands the theoretical knowledge base for the preparation of plant-derived bioactive peptides but also provides a practical and scalable alternative for the extraction of black bean minor peptides.
Designing safe and acceptable foods for individuals with dysphagia requires understanding oral processing beyond viscosity-based descriptors. Saliva plays a central role in bolus behavior by modulating lubrication, friction, and food–mucosa interactions. In this study, commercially available soft-solid and gel-like dysphagia-oriented foods (pasta-based puree, chicken-based puree, apple-based puree, vanilla-flavored pudding, and orange-flavored thickened water) were characterized through oscillatory rheology, three-interval thixotropy, tribology, IDDSI testing, and ex- vivo mucoadhesion on porcine tongue, in the absence and presence of simulated saliva. All products exhibited weak-gel behavior, supporting a balance between bolus cohesion and deformability. However, their functional response was strongly affected by saliva-mediated interfacial phenomena. Tribological measurements showed a marked reduction in friction over most of the investigated sliding-speed range, especially in the boundary and mixed lubrication regimes. Ex- vivo mucoadhesion showed product-dependent reductions in peak detachment force and/or work of adhesion under salivary conditions, indicating that the salivary pellicle can limit direct food–mucosa interactions. These findings support a mechanistic view in which the oral behavior of dysphagia-oriented foods arises from the coupling between bulk structure and saliva-driven interfacial mechanisms. Adhesion, lubrication, structural recovery, and IDDSI consistency should therefore be considered alongside viscosity. Because salivary flow and composition are frequently altered in dysphagic populations, saliva represents a major source of variability in product functionality. Incorporating saliva into experimental protocols can improve the physiological relevance of in vitro characterization and guide the rational design of safer and more acceptable dysphagia-oriented foods.
Heat treatment applied to fresh chickpeas has been shown to affect their phytochemical compounds and bioactive properties. Roasting fresh chickpeas is generally done to increase their shelf life, improve their aroma, and enhance their flavor. This study investigated how roasting fresh chickpeas in different ovens affects their biochemical components, antioxidant activity, phenolic compounds, and mineral content. Roasting types and thermal norms were effective on the physicochemical and bioactive characteristics of fresh chickpeas. After the roasting process, the L & lowast; and b & lowast; values of the roasted chickpeas decreased compared to the fresh sample. Total phenolic and flavonoid amounts of the fresh and roasted chickpea seeds were provided to be between 30.77 mg/100 g (oven) and 50.80 mg gallic acid equivalent/100 g (microwave) to 11.55 (oven) and 36.55 mg/100 g (microwave), respectively. Antioxidant capacity values of chickpeas were determined to be between 0.98 (oven) and 1.74 mmol/kg (microwave). Protein contents of fresh and roasted chickpeas varied between 8.24% (microwave) and 17.64% (oven). The element found in the highest amounts in fresh and roasted chickpeas was K, followed by P, Mg, and Ca in decreasing order. The protein content of chickpeas with drying showed differences depending on the roasting type. The macro element content of roasted chickpeas generally decreased compared to fresh ones. Microelement contents of fresh chickpeas were found to be higher than roasted ones (except microwave for B). The toxic element detected in the highest amounts in fresh and roasted chickpea samples was As, followed by Cr, Ni, Ba, and Pb in decreasing order. Roasting reduces the water content of fresh chickpeas, increasing the concentration of bioactive components and minerals, resulting in chickpeas of higher nutritional value per kilogram.
Street foods constitute a vital component of Ethiopia’s urban food system, providing affordable meals and sustaining a large informal workforce. However, concerns regarding their microbiological safety remain substantial. This review aims to systematically integrate and critically appraise published evidence on the prevalence of microbial contamination in Ethiopian street-vended foods, associated health risks, determinants of contamination, and emerging antimicrobial resistance patterns. A structured narrative review approach was employed. Peer-reviewed studies published between 2000 and 2025 were identified through searches of databases including PubMed, Scopus, Web of Science, and Google Scholar. Studies were included if they reported microbiological analyses, quantitative risk assessments, or food handling practice evaluations related to street foods in Ethiopia. After screening for relevance and methodological clarity, eligible studies were analyzed and integrated qualitatively. Across the reviewed literature (n = 18 microbiological studies; cumulative sample size > 1500 food samples), contamination levels were consistently high. One frequently cited cross-sectional study from Jigjiga City (n = 132 samples) reported that 72% of food samples contained at least one pathogenic bacterium, including Staphylococcus aureus (64.4%), Escherichia coli (51.5%), and Salmonella spp. (19.7%). Quantitative microbial risk assessment (QMRA) studies (n = 2; > 500 samples combined) estimated infection probabilities approaching 100% under high-exposure scenarios, particularly among frequent consumers of raw or minimally processed animal source foods. These estimates reflect worst-case exposure assumptions involving elevated contamination loads and repeated consumption patterns. Evidence from behavioral and observational studies (n = 6) indicates that only approximately 40% of vendors demonstrate satisfactory food handling practices. This estimate derives from aggregated findings across multiple regional surveys rather than from primary field data collected by the authors. Poor practices were significantly associated with lower educational attainment, limited income, and inadequate access to water and sanitation infrastructure. Emerging concerns regarding antimicrobial resistance were reported in five recent studies, which documented multidrug-resistant strains of Salmonella and E. coli in street-vended foods. Although these studies represent a smaller proportion of the total literature, their findings signal an escalating public health threat requiring urgent surveillance and intervention. Overall, the evidence demonstrates widespread microbiological contamination driven by infrastructural deficits, hygiene limitations, regulatory gaps, and socioeconomic constraints. An integrated, multisectoral intervention framework is proposed, emphasizing vendor training, infrastructure improvement, risk-based regulation, and consumer engagement to enhance food safety while preserving the sector’s socioeconomic importance.
