Search Results (2,535)

Alginate is an important natural biopolymer and metal ion-induced gelation is one of its most significant functional properties. Alginate-based hydrogels crosslinked with metal ions are commonly utilized in the food, biomedical, tissue engineering, and environment fields. The process of metal ion-induced alginate gelation has been the subject of thorough research over the last few decades. This review aims to summarize the mechanisms of alginate hydrogels induced by different cations (primarily including Ca²⁺, Ba²⁺, Cu²⁺, Sr²⁺, Fe²⁺/Fe³⁺, and Al³⁺). Metal ion-induced alginate gelation shows different preferences for α-L-guluronic acid (G), β-D-mannuronic acid (M), and GM blocks. Some metal ions can also selectively bind to the carboxyl groups of guluronic acid. The properties and applications of these alginate-based hydrogels are also discussed. The primary objective of this review is to provide useful information for exploring the practical applications of alginate. Full article

Background/Objectives: The escalating global demand for meat, as a sequela of population growth, has led to unsustainable livestock production, resulting in a host of environmental and food security concerns. Various strategies have been explored to mitigate these issues, including the introduction of a novel food product, cultured meat. Cultured meat is not yet commercially available, yet public perceptions are already taking shape. To better understand the factors influencing its adoption by consumers, a cross-sectional, web-based study was conducted to examine consumer attitudes toward conventional meat and cultured meat among adults in the United Arab Emirates (UAE). Methods: The survey was conducted between December 2023 and March 2024 and used a convenience snowball sampling method. The questionnaire focused on current meat consumption patterns, meat attachment, and willingness to consume cultured meat. Sociodemographic data, including age, sex, education, and self-reported weight and height, were also collected. Results: Results showed that the vast majority (86%) of participants consumed all types of meats, while more than half (59.3%) were unfamiliar with the term “cultured meat”. Despite this unfamiliarity, about one-third (35%) were somewhat willing to try cultured meat, though more than two-thirds (69%) were reluctant to replace conventional meat with cultured meat in their diet. Male participants and those with higher BMIs showed a significantly stronger attachment to conventional meat. Willingness to consume cultured meat was notably higher among participants aged less than 30 years, those having less formal education, and those who are Arabic. Conclusions: These findings suggest that while interest in cultured meat exists, significant barriers remain, particularly regarding consumer education and cultural acceptance. Full article

Background/Objectives: The study prospectively assessed the association between sleep duration and the consumption of ultra-processed foods in adolescent students from a Brazilian capital. Methods: We observed 1431 adolescents participating in the Longitudinal Study on sedentary behavior, physical activity, dietary habits, and adolescent health, aged 10 to 14 years, in the years 2014 to 2017. The percentage of consumption of ultra-processed foods was evaluated by the Friedman test. Generalized Estimation Equation (GEE) models with parameters for robust analysis were used to verify the prospective association between sleep and the consumption of ultra-processed foods. Results: The percentage consumption of ultra-processed foods in relation to total daily calories increased in boys between 15 and 17 years old (31.8% in 2015 to 35.8% in 2017), being more stable among older girls (36.7% in 2015 to 37.7% in 2017), which may have occurred due to the influence of the social environment, reduced critical capacity, and lower concern for nutrition. This excessive consumption can lead to health and body composition impairments. Over time, adolescents who were in the fourth quartile of sleep had a 1.4% reduction (95% CI −2.49; −0.28) in the energy percentage from ultra-processed foods. When adjusting the initially used model in the GEE (Generalized Estimation Equation) with sociodemographic variables (income, maternal education, age) and lifestyle factors, sleep duration decreased by 2.1% (95% CI −4.09; −0.22) only in boys. The shorter duration of sleep in adolescents has been shown to be associated with unhealthy behavioral factors, such as a preference for fatty and sugary foods. There were no statistically significant associations for girls in this model. Conclusions: Sleep influences the consumption of ultra-processed foods in adolescents, showing that as sleep time increases, the consumption of foods classified as ultra-processed decreases. Full article

Enzyme-mediated protein degradation is a major concern in industrial fungal strain improvement, making low-proteolytic strains preferable for enhanced protein production. Here, we improved food-grade Aspergillus oryzae BCC7051 by manipulating the transcriptional regulation of protease-encoding genes. Genome mining of the transcription factor AoprtR and computational analysis confirmed its deduced amino acid sequence sharing evolutionary conservation across Aspergillus and Penicillium spp. The AoPrtR protein, which is classified into the Zn(II)2-Cys6-type transcription factor family, manipulates both intra- and extracellular proteolytic enzymes. Our transcriptional analysis indicated that the regulation of several protease-encoding genes was AoPrtR-dependent, with AoPrtR acting as a potent activator for extracellular acid-protease-encoding genes and a likely repressor for intracellular non-acid-protease-encoding genes. An indirect regulatory mechanism independent of PrtR may enhance proteolysis. Moreover, AoPrtR disruption increased extracellular esterase production by 2.55-fold, emphasizing its role in protein secretion. Our findings highlight the complexity of AoPrtR-mediated regulation by A. oryzae. Manipulation of regulatory processes through AoPrtR prevents secreted protein degradation and enhances the quantity of extracellular proteins, suggesting the low-proteolytic variant as a promising platform for the production of these proteins. This modified strain has biotechnological potential for further refinement and sustainable production of bio-based products in the food, feed, and nutraceutical industries. Full article

Codon usage bias (CUB) refers to the different frequencies with which various codons are utilized within a genome. Examining CUB is essential for understanding genome structure, function, and evolution. However, little was known about codon usage patterns and the factors influencing the nuclear genomes of eight ecologically significant Sapindaceae species widely utilized for food and medicine. In this study, an analysis of nucleotide composition revealed a higher A/T content and showed a preference for A/T at the third codon position in the eight species of Sapindaceae. A correspondence analysis of relative synonymous codon usage explained only part of the variation, suggesting that not only natural selection but also various other factors contribute to selective constraints on codon bias in the nuclear genomes of the eight Sapindaceae species. Additionally, ENC-GC3 plot, PR2-Bias, and neutrality plot analyses indicated that natural selection exerted a greater influence than mutation pressure across these eight species. Among the eight Sapindaceae species, 16 to 26 optimal codons were identified, with two common high-frequency codons: AGA (encoding Arg) and GCU (encoding Ala). The clustering heat map, which included the 8 Sapindaceae species and 13 other species, revealed two distinct clusters corresponding to monocots and dicots. This finding suggested that CUB analysis was particularly effective in elucidating evolutionary relationships at the family level. Collectively, our results emphasized the distinct codon usage characteristics and unique evolutionary traits of the eight Sapindaceae species. Full article

Objectives: As one of the important interventions to alleviate anthracycline-related cardiotoxicity (ARC), the safety assessment of dexrazoxane in clinical practice is particularly important. This study aims to evaluate the actual efficacy and potential adverse effects of dexrazoxane in clinical practice by analyzing the reports of adverse events (AEs) related to the combination with dexrazoxane and anthracyclines. Methods: We utilized four disproportionality analysis methods to analyze AE reports of the combination with dexrazoxane and anthracyclines in the Food and Drug Administration Adverse Event Reporting System (FAERS) database from the third quarter of 2014 to the first quarter of 2024. Results: Under the three backgrounds, a large number of preferred terms (PTs) such as cardiac failure disappeared in the combined group, and the PTs with significant signal values were mainly concentrated in infections and infestations. For patients under 18, some PTs associated with infections and infestations disappeared after the combination of the two drugs. Conclusions: Dexrazoxane can effectively alleviate ARC, but it may also increase the risk of infection. For infections and infestations, children under 18 years old are more likely to benefit from the combination therapy. More attention should be paid to infectious AEs in the clinical use of dexrazoxane, though disproportionality analysis is a hypothesis-generating approach. Full article

This study investigates the Chinese market’s physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis, sugar content, acrylamide levels, and textural properties were examined alongside sensory evaluations. Significant variations were observed across all the parameters. Color analysis revealed diverse L*, a*, and b* values, with total color difference (ΔE) strongly correlating with sensory scores (r = 0.73, p < 0.01). A compositional analysis showed substantial differences in protein (5.19–8.51%), fat (27.91–40.16%), and moisture (0.67–3.78%) contents. Acrylamide levels varied widely (166.7–1101.78 mg/kg), positively correlating with the sucrose content (r = 0.57, p < 0.05). A textural analysis demonstrated significant variations in hardness (379.38–1103.6 gf) and fracturability (167.5–857.77 gf), with fracturability negatively correlating with sensory scores (r = −0.75, p < 0.01). A sensory evaluation revealed distinct brand preferences, with the total scores ranging from 65 to 85. This comprehensive analysis provides valuable insights into the complex interplay between the physicochemical properties and consumer perception of potato chips in the Chinese market and offers potential directions for product optimization and quality control in the snack food industry, inspiring hope and innovation among industry professionals. Full article

With the improvement of people’s living standards, the issue of dietary health has received extensive attention. In order to simultaneously meet people’s demands for dietary preferences and nutritional balance, we have conducted research on the issue of personalized food recommendations. For this purpose, we have proposed a hybrid food recommendation model, which can provide users with scientific, reasonable, and personalized dietary advice. Firstly, the collaborative filtering (CF) algorithm is adopted to recommend foods to users; then, the improved Multi-Objective Evolutionary Algorithm Based on Decomposition (MOEA/D) is used to adjust the nutritional balance and symmetry of the recommended foods. In view of the existing problems in the current nutritional balance algorithm, such as slow convergence speed and insufficient local search ability, the autonomous optimization (AO) adjustment strategy, the self-adaptive adjustment strategy, and the two-sided mirror principle to optimize boundary strategy are introduced in the MOEA/D. According to the characteristics of the food nutrition regulation problem, an adaptive food regulation (AFR) adjustment strategy is designed to achieve more accurate nutritional regulation. Based on the above improvements, a food nutritional recommendation algorithm based on MOEA/D (FNR-MOEA/D) is proposed. Experiments show that compared with MOPSO, MOABC, and RVEA, FNR-MOEA/D performs more superiorly in solving the problem of nutritional balance in food recommendation. Full article

The COVID-19 pandemic has reshaped various aspects of life, influencing consumer behaviors and economic activities worldwide. This paper delves into the shifts in consumer preferences and shopping patterns for gardening products and services during and after the pandemic era. Through nationwide online surveys conducted from 2020 to 2022, we analyze changes in time spent and expenses on gardening and identify key demographic and pandemic-related factors influencing these behaviors during the pandemic era. We employed both generalized and standard ordered logistic regression models to assess the impact of various variables on the ordinal dependent variable. The findings reveal a significant surge in both time spending on home gardening activities and money invested in gardening products and services, especially among individuals who considered gardening beneficial for well-being and as a family activity. Notably, the preference for online shopping and mail delivery for gardening supplies emerged as a prominent trend during the pandemic, accompanied by a significant increase in the purchase of fruit plants, vegetable plants, and seeds, indicating that primary motivation for gardening was self-food consumption. These insights provide valuable guidance for businesses in the green industry, informing production, marketing practices, and economic recovery efforts post-COVID-19. Full article

The paper highlights the evolution of meat consumption in Romania between 2007 and 2022 based on statistical data retrieved from the National Institute of Statistics and also presents a recent 2024 diagnosis on Romanian meat consumption from field data acquired through a questionnaire survey to which 1002 people gave valid answers. For the average annual meat consumption in Romania it was found that it varies depending on the category: for beef it was a decreasing trend, for pork the trend was slightly increasing, and the consumption of mutton and goat meat had an insignificant variation. The central place in terms of meat consumption was occupied by poultry (34.78%), which had the most obvious increase. The questionnaire reflected that meat consumption is influenced by multiple factors including: age, income level, level of education, origin of meat etc. In the context of climate and geopolitical change, there is an increasing emphasis on finding alternatives for meat. The largest share of respondents to the questionnaire said that they will continue to consume meat, the rest preferring substitutes obtained from vegetables. Our results and the analysis, correlations and approaches done within this paper could serve as a basis for meat consumption patterns in Romania and may ground future marketing policies and sustainable development strategies in the food industry. Full article

Although Moringa oleifera Lam. (Moringaceae) is a multipurpose tree with remarkable nutritional and therapeutic benefits, it is undervalued and neglected in Kenya, as the local people associate it with famine and poverty. The present study aims to assess and document the traditional knowledge on use and management as well as production constraints of the species among the Mijikenda community in Kilifi County, Kenya. We found that the plant is locally used as food and medicine for various ailments, including diabetes, high blood pressure, ulcers, stomach aches, and body pains. In addition, the plant is used for fencing and as a source of fuel. Watering and pruning were found to be the main management practices of the plant. Slightly more than half (51.3%) of the respondents reported pests as a constraint in growing the plant, while the bitter taste (60.5%) and small leaves (36.8%) were deterrents to its consumption and harvesting, respectively. More than half (55.3%) of the respondents had between one and five trees in their compounds, indicating a low preference for the plant compared to major crops. The plant species is undervalued compared to locally grown major crops, highlighting the need for concerted efforts to raise awareness of its potential benefits and address the production challenges. Full article

Sorghum is a climate-resilient crop which has been cultivated as a staple food in the semi-arid areas of Africa and Asia for food and nutrition security. However, the current climate change is increasingly affecting sorghum performance, especially at the flowering stage when water availability is critical for grain filling, thus lowering the sorghum grain yield. The development of climate-resilient, biotic and abiotic stress-tolerant, market-preferred, and nutrient-dense sorghum varieties offers a potentially cost-effective and environmentally sustainable strategy for adapting to climate change. Some of the common technologies for sorghum improvement include mass selection, single seed descent, pure line selection, and marker-assisted selection, facilitated by backcrossing and genotyping using molecular markers. In addition, recent advancements including new machine learning algorithms, gene editing, genomic selection, rapid generation advancement, and recycling of elite material, along with high-throughput phenotyping tools such as drone- and satellite-based images and other speed-breeding techniques, have increased the precision, speed, and accuracy of new crop variety development. In addition to these modern breeding tools and technologies, enhancing genetic diversity to incorporate various climate resilience traits, including against heat and drought stress, into the current sorghum breeding pools is critical. This review covers the potential of sorghum as a staple food crop, explores the genetic diversity of sorghum, discusses the challenges facing sorghum breeding, highlights the recent advancements in technologies for sorghum breeding, and addresses the perceptions of farmers on sorghum production under the current climate change conditions. Full article

While adult fireflies are terrestrial, their larvae inhabit various habitat types, and a lack of comprehensive research on the feeding habits of these larvae across different habitats has greatly impeded the development of artificial diets. Here, we tested 14 types of foods, primarily covering gastropods, vertebrates, and fruit, to survey feed for aquatic (Aquatica leii and Sclerotia substriata), semi-aquatic (Pygoluciola qingyu and Pygoluciola sp.), and terrestrial (Pyrocoelia analis) fireflies. The results show that A. leii, S. substriata, P. qingyu, Pygoluciola sp., and P. analis fed on 12, 6, 10, 10, and 7 different foods, respectively, showing an obvious difference in feeding range among various inhabit types of fireflies. Aquatic lineages preferred to consume freshwater snails, followed by pork meat and land slugs, while semi-aquatic fireflies favored freshwater snails, followed by fish and shrimp. Favorite foods were thus freshwater snails such as Cipangopaludina chinensis for both aquatic and semi-aquatic fireflies, but feeding preference differed for second favorite foods (e.g., pork vs. fish meat). Terrestrial Pyrocoelia analis showed different feeding preferences compared withthe other two habitat lineages, with terrestrial snails and slugs as their favorite foods, followed by freshwater snails, such as C. chinensis. These findings not only uncovered larval feeding habits of fireflies across various inhabit types but also indicated that readily available and affordable C. chinensis products can serve as wild snail alternatives in the artificial feeding of fireflies. This study is the first to explore the feeding habits of firefly species inhabiting water and land habitat types, adding to the understanding of the feeding characteristics of fireflies. Full article

Background/Objectives: This study explores the significance of beetroot and tomato juices, two prominent health-promoting foods known for their rich nutrient content and bioactive compounds. The growing consumer awareness of the link between diet and well-being emphasizes the need for food producers to align their products with health-conscious preferences. The aim of this research was to assess the composition, color, and sensory attributes—specifically color, taste, and odor—of various commercially available beetroot and tomato juices and to evaluate their acceptability among consumers. Methods: A total of 50 dietitians (41 women and 9 men) participated in sensory evaluations and spectrophotometric color analysis using the CIELAB system, which measures lightness (L*), red–green tones (a*), and blue–yellow tones (b*). This dual approach allowed for a comprehensive understanding of how color characteristics correspond to sensory ratings. Results: Results revealed significant differences in color and sensory attributes among the juices, with darker hues and higher red-tone values generally preferred by consumers. Juices with lower lightness (L*) and dominant blue or red tones (negative b*, higher a*) were consistently rated higher, suggesting that color plays a pivotal role in initial product acceptance. However, no single juice excelled across all sensory categories, indicating varied consumer preference. Conclusions: The findings underscore the influence of color on consumer perception and its potential for guiding product development. For producers of functional beverages, optimizing visual appeal through precise control of color parameters could enhance marketability while balancing sensory attributes such as taste and aroma. These insights support the development of products that satisfy both nutritional goals and consumer expectations. Full article

Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This review focuses on formulation challenges related to ingredients such as fats, emulsifiers, and stabilizers, and how these components interact to form a stable emulsion and foam structure. Many studies have aimed to enhance the physicochemical, functional, and nutritional characteristics of WC by fine-tuning formulation parameters. A major focus was to address the health concerns linked to the high saturated fat content in milk fat (MF) by developing healthier alternatives. These include modifying the fat content, developing low-fat formulations, and introducing plant-based substitutes for dairy creams. The participation of additives to improve the properties of whipping cream was also investigated in many recent studies. The use of plant proteins, hydrocolloids, and emulsifiers has been explored, highlighting their effectiveness in enhancing emulsifying and foaming properties. This review summarizes recent advancements in whipping cream formulation, emphasizing the role of additives and alternative ingredients in meeting consumer preferences for healthier, more sustainable whipping cream products with enhanced functional, sensory, and nutritional properties. Full article