Pub Date : 2026-01-29DOI: 10.1016/j.foohum.2026.101051
Nur Hasnah AR , Angga Pramana , Afrinal Firmanda , Anthony Hamzah , I Wayan Arnata , Dewi Sartika , Syifa Robbani , Ira Desri Rahmi , Eko Wahyudi
The emergence of resistant Staphylococcus contaminating food products can potentially increase the risk of infection and mortality. Curcumin molecules, as natural antibacterial agents, have shown their efficacy in inhibiting the viability of resistant Staphylococcus. Curcumin is a yellow hydrophobic compound found abundantly in turmeric rhizomes. Although it has demonstrated efficacy as a natural compound against resistant Staphylococcus, the antibacterial activity is restricted by its low solubility in water, degradation, and instability. Therefore, this article reviews the curcumin mechanism in inhibiting resistant Staphylococcus and the route to accelerate its antibacterial properties. We have successfully identified strategies to improve the bioactivity of curcumin molecules in reducing resistant Staphylococcus food pathogens, including i) Combination with metal nanoparticles, antibiotics, and natural bioactive molecules, ii) Immobilization in delivery medium, iii) Mediated by photodynamic inactivation, and iv) Forming curcumin nanoparticles and nano-emulsions. For food applications, the generation of reactive species, water solubility, degradation, organoleptic, and risks of metal nanoparticles are crucial aspects that require consideration.
{"title":"Improving the strength of curcumin to deactivate resistant Staphylococcus contaminating food","authors":"Nur Hasnah AR , Angga Pramana , Afrinal Firmanda , Anthony Hamzah , I Wayan Arnata , Dewi Sartika , Syifa Robbani , Ira Desri Rahmi , Eko Wahyudi","doi":"10.1016/j.foohum.2026.101051","DOIUrl":"10.1016/j.foohum.2026.101051","url":null,"abstract":"<div><div>The emergence of resistant <em>Staphylococcus</em> contaminating food products can potentially increase the risk of infection and mortality. Curcumin molecules, as natural antibacterial agents, have shown their efficacy in inhibiting the viability of resistant <em>Staphylococcus</em>. Curcumin is a yellow hydrophobic compound found abundantly in turmeric rhizomes. Although it has demonstrated efficacy as a natural compound against resistant <em>Staphylococcus</em>, the antibacterial activity is restricted by its low solubility in water, degradation, and instability. Therefore, this article reviews the curcumin mechanism in inhibiting resistant <em>Staphylococcus</em> and the route to accelerate its antibacterial properties. We have successfully identified strategies to improve the bioactivity of curcumin molecules in reducing resistant <em>Staphylococcus</em> food pathogens, including i) Combination with metal nanoparticles, antibiotics, and natural bioactive molecules, ii) Immobilization in delivery medium, iii) Mediated by photodynamic inactivation, and iv) Forming curcumin nanoparticles and nano-emulsions. For food applications, the generation of reactive species, water solubility, degradation, organoleptic, and risks of metal nanoparticles are crucial aspects that require consideration.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101051"},"PeriodicalIF":0.0,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-27DOI: 10.1016/j.foohum.2026.101047
Bile Abdisalan Nor , Azhar Mohamad
Somalia has a massive problem of food insecurity. Food insecurity in Somalia has persisted since 1991 and has worsened over time. The government of Somalia collapsed in 1991, and this collapse led to two principal factors in the food crisis: lack of infrastructure and heightened displacement. This study investigates the impact of renewable energy consumption, Gross Domestic Product (GDP), Gross Fixed Capital Formation, and food security in Somalia using an Autoregressive Distributed Lag (ARDL) model covering 1990–2022. This study reveals that renewable energy consumption and gross fixed capital formation have a positive impact on food security in Somalia. This finding indicates that a country’s renewable energy utilisation and gross fixed capital formation enhance food security, whereas GDP negatively and significantly affects it. Somalia’s low GDP significantly affects food insecurity. The error correction model (ECM) reveals a negative relationship among renewable energy consumption, GDP, and food insecurity in Somalia’s short-run test. However, gross fixed capital formation does not impact food insecurity. This study’s contribution to knowledge relates to exploring the specific situation of renewable energy and food insecurity in Somalia. This location has been less explored in previous works concerning renewable energy and food insecurity in a country. This study offers recommendations that address food insecurity in Somalia. Transitioning away from reliance on fossil fuels to renewable energy remains paramount for improving food security and reducing climate change.
{"title":"Fragile foundations: Why renewable energy (Not GDP) drives Somalia’s food security","authors":"Bile Abdisalan Nor , Azhar Mohamad","doi":"10.1016/j.foohum.2026.101047","DOIUrl":"10.1016/j.foohum.2026.101047","url":null,"abstract":"<div><div>Somalia has a massive problem of food insecurity. Food insecurity in Somalia has persisted since 1991 and has worsened over time. The government of Somalia collapsed in 1991, and this collapse led to two principal factors in the food crisis: lack of infrastructure and heightened displacement. This study investigates the impact of renewable energy consumption, Gross Domestic Product (GDP), Gross Fixed Capital Formation, and food security in Somalia using an Autoregressive Distributed Lag (ARDL) model covering 1990–2022. This study reveals that renewable energy consumption and gross fixed capital formation have a positive impact on food security in Somalia. This finding indicates that a country’s renewable energy utilisation and gross fixed capital formation enhance food security, whereas GDP negatively and significantly affects it. Somalia’s low GDP significantly affects food insecurity. The error correction model (ECM) reveals a negative relationship among renewable energy consumption, GDP, and food insecurity in Somalia’s short-run test. However, gross fixed capital formation does not impact food insecurity. This study’s contribution to knowledge relates to exploring the specific situation of renewable energy and food insecurity in Somalia. This location has been less explored in previous works concerning renewable energy and food insecurity in a country. This study offers recommendations that address food insecurity in Somalia. Transitioning away from reliance on fossil fuels to renewable energy remains paramount for improving food security and reducing climate change.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101047"},"PeriodicalIF":0.0,"publicationDate":"2026-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-27DOI: 10.1016/j.foohum.2026.101049
João Paulo Lima de Oliveira , Hanna Elisia Araújo de Barros , Ingrid Alves Santos , Ana Beatriz Silva Araújo , Eduardo Valério de Barros Vilas Boas , Elisângela Elena Nunes Carvalho
The lychee is a fruit native to China, whose peel and seed, despite being rich in bioactive compounds, are routinely discarded. This study aimed to optimize the extraction of total phenolic compounds (TPC) from lychee peel (PF) and seed flours (SF) using different solvent combinations. The raw materials were dehydrated, ground, sieved, and processed into flours, which constituted the analytical material. A simplex-centroid design was applied to test different proportions of water, ethanol, and methanol, with TPC as the response variable. The optimized extract was subjected to antioxidant assays. All results were expressed based on the weight of the flour produced. Statistical analysis by ANOVA confirmed the significance of the models (p < 0.05) and high coefficients of determination. TPC were 2204.30 ± 60.80 mg GAE.100 g−1 for PF and 1178.18 ± 59.52 mg GAE.100 g−1 for SF. PF showed antioxidant capacity of 26,116.14 ± 2093.15 µM Trolox.100 g−1 in the 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+), an EC50 value of 1329.11 ± 245.92 mg.mL−1 in the 2,2-diphenyl-1-picrylhydrazyl (DPPH•), 47.39 ± 2.88 % inhibition in the β-carotene/linoleic acid system, 4.42 ± 0.21 g ascorbic acid equivalents.100 g−1 in the phosphomolybdenum complex, and 26,243.49 ± 511.42 µM ferrous sulfate.100 g−1 in the ferric reducing antioxidant power (FRAP). For SF, the corresponding values were 22,478.07 ± 2326.01 µM Trolox.100 g−1, an EC50 of 7.75 ± 0.64 mg.mL−1, 67.94 ± 7.59 % inhibition, 2.72 ± 0.08 g ascorbic acid equivalents.100 g−1, and 13,742.37 ± 1876.44 µM ferrous sulfate.100 g−1. In conclusion, PF and SF represent promising sources of bioactive compounds, and the applied optimization strategy proved effective for maximizing phenolic extraction from lychee by-products.
{"title":"Optimization of bioactive compound extraction from lychee peel and seed flours using a simplex-centroid mixture model","authors":"João Paulo Lima de Oliveira , Hanna Elisia Araújo de Barros , Ingrid Alves Santos , Ana Beatriz Silva Araújo , Eduardo Valério de Barros Vilas Boas , Elisângela Elena Nunes Carvalho","doi":"10.1016/j.foohum.2026.101049","DOIUrl":"10.1016/j.foohum.2026.101049","url":null,"abstract":"<div><div>The lychee is a fruit native to China, whose peel and seed, despite being rich in bioactive compounds, are routinely discarded. This study aimed to optimize the extraction of total phenolic compounds (TPC) from lychee peel (PF) and seed flours (SF) using different solvent combinations. The raw materials were dehydrated, ground, sieved, and processed into flours, which constituted the analytical material. A simplex-centroid design was applied to test different proportions of water, ethanol, and methanol, with TPC as the response variable. The optimized extract was subjected to antioxidant assays. All results were expressed based on the weight of the flour produced. Statistical analysis by ANOVA confirmed the significance of the models (p < 0.05) and high coefficients of determination. TPC were 2204.30 ± 60.80 mg GAE.100 g<sup>−1</sup> for PF and 1178.18 ± 59.52 mg GAE.100 g<sup>−1</sup> for SF. PF showed antioxidant capacity of 26,116.14 ± 2093.15 µM Trolox.100 g<sup>−1</sup> in the 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS<sup>•+</sup>), an EC<sub>50</sub> value of 1329.11 ± 245.92 mg.mL<sup>−1</sup> in the 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>•</sup>), 47.39 ± 2.88 % inhibition in the β-carotene/linoleic acid system, 4.42 ± 0.21 g ascorbic acid equivalents.100 g<sup>−1</sup> in the phosphomolybdenum complex, and 26,243.49 ± 511.42 µM ferrous sulfate.100 g<sup>−1</sup> in the ferric reducing antioxidant power (FRAP). For SF, the corresponding values were 22,478.07 ± 2326.01 µM Trolox.100 g<sup>−1</sup>, an EC<sub>50</sub> of 7.75 ± 0.64 mg.mL<sup>−1</sup>, 67.94 ± 7.59 % inhibition, 2.72 ± 0.08 g ascorbic acid equivalents.100 g<sup>−1</sup>, and 13,742.37 ± 1876.44 µM ferrous sulfate.100 g<sup>−1</sup>. In conclusion, PF and SF represent promising sources of bioactive compounds, and the applied optimization strategy proved effective for maximizing phenolic extraction from lychee by-products.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101049"},"PeriodicalIF":0.0,"publicationDate":"2026-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
With global obesity on the rise, driven in part by high added-sugar consumption, non-caloric sweeteners are proposed to reduce sugar intake. However, limited studies have investigated whether tolerance to sweetness differs between caloric and non-caloric sweeteners across overweight and normal weight groups, a question that is essential for evaluating the feasibility of sugar substitution strategies. This study explores the role of sweet rejection thresholds (RjT) to caloric (i.e., sucrose) and non-caloric (i.e., sucralose) sweeteners on BMI-related high sugar intake. A total of 148 participants (final 105; 18–30 years, females = 63) underwent psychophysical assessments for sucrose and sucralose, in terms of rejection and detection thresholds. Dietary intake was assessed using a Food Frequency Questionnaire to calculate total and added sugar intake, while BMI was calculated from anthropometric measurements. The results revealed an average daily sugar intake was 1263 kJ (16.6 % of total energy), with added sugars at 11.5 %, exceeding the WHO’s recommended 5 % limit. BMI was positively correlated with both total and added sugar intake (r = 0.26–0.38, p < 0.05). Furthermore, participants in the overweight group exhibited higher RjT for sucrose than those with normal weight (F(1,103)= 8.35, p = 0.019), which in turn predicted greater sugar intake; specifically, each unit increase in sucrose RjT corresponded to 19.7 kJ of total sugar and 11.0 kJ of added sugar intake. These findings indicate that tolerance to caloric and non-caloric sweeteners differs, as do their associations with sugar consumption and adiposity, suggesting that substituting non-caloric sweeteners may not fully mirror the patterns observed with caloric sugars.
{"title":"Rejection thresholds for caloric versus non-caloric sweeteners: Implications for sugar intake and BMI in young adults","authors":"Gihara Ambegoda , Piumi Palihakkara , Kaveesha Gunarathne , Ranil Jayawardena , Sudharshani Wasalathanthri , Mei Peng , Sashie Abeywickrema","doi":"10.1016/j.foohum.2026.101045","DOIUrl":"10.1016/j.foohum.2026.101045","url":null,"abstract":"<div><div>With global obesity on the rise, driven in part by high added-sugar consumption, non-caloric sweeteners are proposed to reduce sugar intake. However, limited studies have investigated whether tolerance to sweetness differs between caloric and non-caloric sweeteners across overweight and normal weight groups, a question that is essential for evaluating the feasibility of sugar substitution strategies. This study explores the role of sweet rejection thresholds (RjT) to caloric (i.e., sucrose) and non-caloric (i.e., sucralose) sweeteners on BMI-related high sugar intake. A total of 148 participants (final 105; 18–30 years, females = 63) underwent psychophysical assessments for sucrose and sucralose, in terms of rejection and detection thresholds. Dietary intake was assessed using a Food Frequency Questionnaire to calculate total and added sugar intake, while BMI was calculated from anthropometric measurements. The results revealed an average daily sugar intake was 1263 kJ (16.6 % of total energy), with added sugars at 11.5 %, exceeding the WHO’s recommended 5 % limit. BMI was positively correlated with both total and added sugar intake (<em>r</em> = 0.26–0.38, <em>p</em> < 0.05). Furthermore, participants in the overweight group exhibited higher RjT for sucrose than those with normal weight (F<sub>(</sub><sub>1,103)</sub>= 8.35, <em>p</em> = 0.019), which in turn predicted greater sugar intake; specifically, each unit increase in sucrose RjT corresponded to 19.7 kJ of total sugar and 11.0 kJ of added sugar intake. These findings indicate that tolerance to caloric and non-caloric sweeteners differs, as do their associations with sugar consumption and adiposity, suggesting that substituting non-caloric sweeteners may not fully mirror the patterns observed with caloric sugars.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101045"},"PeriodicalIF":0.0,"publicationDate":"2026-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-24DOI: 10.1016/j.foohum.2026.101028
Maya Fitriyanti , Arienda Elita Amadea , Michael Julian Estefan , Karin Rosalinda , Dea Indriani Astuti , Ignatius Pulung Nurprasetio , Poetro Sambegoro
Ultrasonication is a non-thermal technology capable of inactivating bacteria in food without compromising its quality. When combined with mild heat (thermosonication), the process becomes even more effective for bacterial inactivation. This study optimized the thermosonication process by determining the optimal combination of frequency, temperature, and exposure duration using an ultrasonicator prototype with adjustable frequency, power, and temperature. Response surface methodology with a three-factor Box–Behnken design was employed to inactivate Escherichia coli and Staphylococcus aureus cells. Based on the modeling results, the optimal thermosonication conditions for inactivating E. coli were 44.55 kHz, 50 °C, and 30 min, with a power density of 1.2 W/cm3, while for S. aureus, the optimal conditions were 38.79 kHz, 50 °C, and 30 min at the same power density. Under these conditions, the predicted log reductions were 3.3 and 2.8 CFU/mL for E. coli and S. aureus, respectively. Furthermore, the optimal thermosonication conditions also reduced the log number of Geobacillus stearothermophilus endospores by 1.4 CFU/mL at the same power density. These reductions were statistically significant (P ≤ 0.05) and demonstrated a strong fit between the predicted and experimental data, as indicated by high coefficients of determination (R² ≥ 0.97). When applied to milk, the optimized thermosonication treatment resulted in a greater reduction of total bacterial count compared to pasteurization. Additionally, compared with pasteurization, thermosonication extended the shelf life of local fresh milk up to 14 days while maintaining total bacterial counts and pH values below the Indonesian National Standard (SNI) thresholds.
{"title":"Optimizing thermosonication treatment for Escherichia coli, Staphylococcus aureus, and endospores of Geobacillus stearothermophilus inactivation and fresh milk sterilization","authors":"Maya Fitriyanti , Arienda Elita Amadea , Michael Julian Estefan , Karin Rosalinda , Dea Indriani Astuti , Ignatius Pulung Nurprasetio , Poetro Sambegoro","doi":"10.1016/j.foohum.2026.101028","DOIUrl":"10.1016/j.foohum.2026.101028","url":null,"abstract":"<div><div>Ultrasonication is a non-thermal technology capable of inactivating bacteria in food without compromising its quality. When combined with mild heat (thermosonication), the process becomes even more effective for bacterial inactivation. This study optimized the thermosonication process by determining the optimal combination of frequency, temperature, and exposure duration using an ultrasonicator prototype with adjustable frequency, power, and temperature. Response surface methodology with a three-factor Box–Behnken design was employed to inactivate <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> cells. Based on the modeling results, the optimal thermosonication conditions for inactivating <em>E. coli</em> were 44.55 kHz, 50 °C, and 30 min, with a power density of 1.2 W/cm<sup>3</sup>, while for <em>S. aureus</em>, the optimal conditions were 38.79 kHz, 50 °C, and 30 min at the same power density. Under these conditions, the predicted log reductions were 3.3 and 2.8 CFU/mL for <em>E. coli</em> and <em>S. aureus</em>, respectively. Furthermore, the optimal thermosonication conditions also reduced the log number of <em>Geobacillus stearothermophilus</em> endospores by 1.4 CFU/mL at the same power density. These reductions were statistically significant (P ≤ 0.05) and demonstrated a strong fit between the predicted and experimental data, as indicated by high coefficients of determination (R² ≥ 0.97). When applied to milk, the optimized thermosonication treatment resulted in a greater reduction of total bacterial count compared to pasteurization. Additionally, compared with pasteurization, thermosonication extended the shelf life of local fresh milk up to 14 days while maintaining total bacterial counts and pH values below the Indonesian National Standard (SNI) thresholds.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101028"},"PeriodicalIF":0.0,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The growing demand for convenient, nutrient-rich foods has prompted investigation into functional ingredient fortification of instant food products. This study evaluated the effects of marine collagen peptide (MCP) fortification on the antioxidant capacity and gastrointestinal bioaccessibility of instant soup powder. Base mix soup powder (BMSP) was prepared from onion, corn flour, milk powder, spices, and vegetables, then fortified with 10 % (w/w) MCP to produce collagen peptide-fortified soup powder (CPFSP). Fortification significantly enhanced nutritional composition, increasing protein content from 3.63 % to 13.72 % (278 % increase) while reducing carbohydrate content from 82.61 % to 76.22 %. Scanning electron microscopy revealed that MCP fortification produced denser, more compact particle structures compared to BMSP. Fourier-transform infrared spectroscopy confirmed peptide incorporation through the appearance of characteristic amide II bands at 1519–1528 cm⁻¹ . CPFSP demonstrated significantly superior antioxidant activity across all assays, DPPH radical scavenging increased from 57.67 % to 60.68 % (p < 0.001), FRAP values increased from 0.822 to 0.913 mM ascorbic acid equivalents (p = 0.003), and ABTS scavenging increased from 35.81 % to 43.05 % (p < 0.001). In vitro gastrointestinal digestion revealed progressive enhancement of antioxidant activity in both formulations, with CPFSP demonstrating superior activity at all digestion stages: DPPH scavenging increased from 36.07 % (pre-digestion) to 60.75 % (after 3 h), representing 68.4 % enhancement, while BMSP increased from 28.75 % to 46.20 % (60.7 % enhancement). These results demonstrate that MCP fortification enhances both the intrinsic antioxidant properties and digestive bioaccessibility of instant soup powder, offering a promising approach for developing protein-rich, antioxidant-enhanced functional convenience foods.
{"title":"Enhancement of antioxidant properties and gastrointestinal stability of instant soup powder through marine collagen peptide fortification","authors":"Meenu Babu , Parvathy Unnikrishnan , Anokhi Chandrababu Kuttamparambath , Sarika Kunnath , Binsi Puthanpurakkalkizhakkethil Kamalamma","doi":"10.1016/j.foohum.2026.101042","DOIUrl":"10.1016/j.foohum.2026.101042","url":null,"abstract":"<div><div>The growing demand for convenient, nutrient-rich foods has prompted investigation into functional ingredient fortification of instant food products. This study evaluated the effects of marine collagen peptide (MCP) fortification on the antioxidant capacity and gastrointestinal bioaccessibility of instant soup powder. Base mix soup powder (BMSP) was prepared from onion, corn flour, milk powder, spices, and vegetables, then fortified with 10 % (w/w) MCP to produce collagen peptide-fortified soup powder (CPFSP). Fortification significantly enhanced nutritional composition, increasing protein content from 3.63 % to 13.72 % (278 % increase) while reducing carbohydrate content from 82.61 % to 76.22 %. Scanning electron microscopy revealed that MCP fortification produced denser, more compact particle structures compared to BMSP. Fourier-transform infrared spectroscopy confirmed peptide incorporation through the appearance of characteristic amide II bands at 1519–1528 cm⁻¹ . CPFSP demonstrated significantly superior antioxidant activity across all assays, DPPH radical scavenging increased from 57.67 % to 60.68 % (p < 0.001), FRAP values increased from 0.822 to 0.913 mM ascorbic acid equivalents (p = 0.003), and ABTS scavenging increased from 35.81 % to 43.05 % (p < 0.001). In vitro gastrointestinal digestion revealed progressive enhancement of antioxidant activity in both formulations, with CPFSP demonstrating superior activity at all digestion stages: DPPH scavenging increased from 36.07 % (pre-digestion) to 60.75 % (after 3 h), representing 68.4 % enhancement, while BMSP increased from 28.75 % to 46.20 % (60.7 % enhancement). These results demonstrate that MCP fortification enhances both the intrinsic antioxidant properties and digestive bioaccessibility of instant soup powder, offering a promising approach for developing protein-rich, antioxidant-enhanced functional convenience foods.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101042"},"PeriodicalIF":0.0,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-24DOI: 10.1016/j.foohum.2026.101044
H.A. Dyahyuningtyas , F.S. Aurum , M.F. Karimy , E. Damayanti , V.T. Rosyida , N. Ndraha , N. Fitrianto , T.H. Siregar , D. Dwiyitno , P. Pourazad , F. Penagos-Tabares , S. Aditya
To support milk production and quality, high-yielding dairy cows are normally fed using mixed-grains from nutritious sources. However, the contamination of those typical feeds often occurs along with the alteration of the season, including temperature and humidity changes. Therefore, the objective of this study was to compare natural biotoxin and other contaminants in mixed-grains of dairy cow’s foodstuff between wet and dry seasons of tropical climate zone using untargeted metabolomic approaches. A total of 40 samples of mixed-grains was divided into two groups; wet (WS; 20) and dry (DS; 20) seasons. Furthermore, data revealed that 321 compounds of mixed grain were identified, whereby 152 compounds showed significant difference between dry and wet seasons (P < 0.05). Data revealed the possible important compounds associated with feed/food safety issues, such as biotoxins and toxicants were more pronounced in mixed-grains during wet season. Higher biological compounds and biotoxins such as actinonin and embelin as well as allopumiliotoxin 267 A and aflatoxin were pointed under wet season (P < 0.05), respectively. Toxicants, like dodecylamine, caprolactam, crotetamide, azidamfenicol, and tridemorph showed significantly stronger in WS group compared to their counterparts (P < 0.05). Data suggests that a stronger alteration associated with potential toxin profiles of mixed-grains was noticeable in wet season compared to dry season, which could adversely affect on feed and food safety parameters. The wet season was found to pose a greater risk to feed-food safety compared to the dry season.
{"title":"Untargeted metabolomics reveals higher contaminant occurrences in mixed-grains of dairy cow feedstuff during wet season of tropical climate zone","authors":"H.A. Dyahyuningtyas , F.S. Aurum , M.F. Karimy , E. Damayanti , V.T. Rosyida , N. Ndraha , N. Fitrianto , T.H. Siregar , D. Dwiyitno , P. Pourazad , F. Penagos-Tabares , S. Aditya","doi":"10.1016/j.foohum.2026.101044","DOIUrl":"10.1016/j.foohum.2026.101044","url":null,"abstract":"<div><div>To support milk production and quality, high-yielding dairy cows are normally fed using mixed-grains from nutritious sources. However, the contamination of those typical feeds often occurs along with the alteration of the season, including temperature and humidity changes. Therefore, the objective of this study was to compare natural biotoxin and other contaminants in mixed-grains of dairy cow’s foodstuff between wet and dry seasons of tropical climate zone using untargeted metabolomic approaches. A total of 40 samples of mixed-grains was divided into two groups; wet (WS; 20) and dry (DS; 20) seasons. Furthermore, data revealed that 321 compounds of mixed grain were identified, whereby 152 compounds showed significant difference between dry and wet seasons (P < 0.05). Data revealed the possible important compounds associated with feed/food safety issues, such as biotoxins and toxicants were more pronounced in mixed-grains during wet season. Higher biological compounds and biotoxins such as actinonin and embelin as well as allopumiliotoxin 267 A and aflatoxin were pointed under wet season (P < 0.05), respectively. Toxicants, like dodecylamine, caprolactam, crotetamide, azidamfenicol, and tridemorph showed significantly stronger in WS group compared to their counterparts (P < 0.05). Data suggests that a stronger alteration associated with potential toxin profiles of mixed-grains was noticeable in wet season compared to dry season, which could adversely affect on feed and food safety parameters. The wet season was found to pose a greater risk to feed-food safety compared to the dry season.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101044"},"PeriodicalIF":0.0,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-22DOI: 10.1016/j.foohum.2026.101040
Syaidahtull Naseha Ibrahim , MacDalyna Esther Ronie , Ahmad Hazim Abdul Aziz , Wolyna Pindi , Jumardi Roslan , Noor Atiqah Aizan Abdul Kadir , Mohd Sani Sarjadi , Mohamad Khairi Zainol , Asep Awaludin Prihanto , Nicky Rahmana Putra , Mohd Sabrie Salim , Hasmadi Mamat
Rice, the staple food for more than half of the world’s population, is predominantly consumed in polished form, which lacks essential micronutrients and contributes to hidden hunger. This review examines biofortification and functional rice development as sustainable methods to improve the nutritional and health-enhancing attributes of rice. Evidence from conventional breeding, genetic engineering, agricultural practices, and microbiological interventions is consolidated, focusing on the biofortification of iron, zinc, and vitamin A. Functional rice enriched with anthocyanins, resistant starch, proteins, and prebiotic or probiotic traits is also discussed, alongside nutrient bioavailability and the influence of processing methods such as fermentation, germination, and parboiling. Findings indicate that biofortified rice can helps mitigate micronutrient deficiencies, while functional rice provides additional advantages for the management of diabetes, cardiovascular disease, and gastrointestinal health. Nonetheless, challenges persist, particularly in nutrient absorption, regulatory approval, and consumer acceptance. Current evidence is restricted by insufficient biomarkers, contradictory findings in zinc studies, and an absence of long-term intervention trials, underscoring the need for further research and socio-economic integration.
{"title":"Biofortified and functional rice: A critical review of nutritional enhancement and health benefits","authors":"Syaidahtull Naseha Ibrahim , MacDalyna Esther Ronie , Ahmad Hazim Abdul Aziz , Wolyna Pindi , Jumardi Roslan , Noor Atiqah Aizan Abdul Kadir , Mohd Sani Sarjadi , Mohamad Khairi Zainol , Asep Awaludin Prihanto , Nicky Rahmana Putra , Mohd Sabrie Salim , Hasmadi Mamat","doi":"10.1016/j.foohum.2026.101040","DOIUrl":"10.1016/j.foohum.2026.101040","url":null,"abstract":"<div><div>Rice, the staple food for more than half of the world’s population, is predominantly consumed in polished form, which lacks essential micronutrients and contributes to hidden hunger. This review examines biofortification and functional rice development as sustainable methods to improve the nutritional and health-enhancing attributes of rice. Evidence from conventional breeding, genetic engineering, agricultural practices, and microbiological interventions is consolidated, focusing on the biofortification of iron, zinc, and vitamin A. Functional rice enriched with anthocyanins, resistant starch, proteins, and prebiotic or probiotic traits is also discussed, alongside nutrient bioavailability and the influence of processing methods such as fermentation, germination, and parboiling. Findings indicate that biofortified rice can helps mitigate micronutrient deficiencies, while functional rice provides additional advantages for the management of diabetes, cardiovascular disease, and gastrointestinal health. Nonetheless, challenges persist, particularly in nutrient absorption, regulatory approval, and consumer acceptance. Current evidence is restricted by insufficient biomarkers, contradictory findings in zinc studies, and an absence of long-term intervention trials, underscoring the need for further research and socio-economic integration.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101040"},"PeriodicalIF":0.0,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Starch complexation with a hydrophobic molecule can be utilized to control starch release. This study investigated the effect of the initial amount of guest molecules on the properties of the resulting starch complexes and their in vitro digestion kinetics. The complexes were prepared without chemical modification of starch, and ethanol washing was used to improve the crystallinity and digestive resistance of the resulting complexes. The ethanol-washed starch−curcumin (SC) complexes between tapioca starch and curcumin were prepared by varying the concentration of curcumin to 10 %, 30 %, and 50 % (w/w, on the basis of the weight of starch), followed by washing with ethanol. The resulting complexes dispersed in water melted at 152−154 °C with an enthalpy of 12−15 J/g. They can form colloidal nanoparticles in water with a diameter of 55−84 nm. X-ray diffraction and scanning electron microscopy data revealed that the complexes were crystalline and capable of forming tubular-shaped morphologies with sizes of 2−28 µm in diameter and 4−262 µm in length. The kinetics of in vitro digestion of the complexes with the α-amylase enzyme fit the Weibull model for a fractal-like pseudo-first-order reaction. The complexes were digested more slowly and had more resistant starch (23−34 %) than native starch (13 %). These complexes were the most stable under basic conditions when subjected to ethanol rewashing. These results showed that the amount of added curcumin during initial complex formation affected the properties of the resulting complexes. In addition, the complexes were yellow, indicating that starch could encapsulate curcumin while retaining its coloring properties.
{"title":"Ethanol-washed starch−curcumin complexes: Study of physicochemical properties and in vitro digestion kinetics","authors":"Rachmawati Rachmawati , Hasnatul Khaira , Laila Nur Najmi Fathiyah , Delima Putri Pertiwi Sofyan , Albert J.J. Woortman , Katja Loos","doi":"10.1016/j.foohum.2026.101039","DOIUrl":"10.1016/j.foohum.2026.101039","url":null,"abstract":"<div><div>Starch complexation with a hydrophobic molecule can be utilized to control starch release. This study investigated the effect of the initial amount of guest molecules on the properties of the resulting starch complexes and their in vitro digestion kinetics. The complexes were prepared without chemical modification of starch, and ethanol washing was used to improve the crystallinity and digestive resistance of the resulting complexes. The ethanol-washed starch−curcumin (SC) complexes between tapioca starch and curcumin were prepared by varying the concentration of curcumin to 10 %, 30 %, and 50 % (w/w, on the basis of the weight of starch), followed by washing with ethanol. The resulting complexes dispersed in water melted at 152−154 °C with an enthalpy of 12−15 J/g. They can form colloidal nanoparticles in water with a diameter of 55−84 nm. X-ray diffraction and scanning electron microscopy data revealed that the complexes were crystalline and capable of forming tubular-shaped morphologies with sizes of 2−28 µm in diameter and 4−262 µm in length. The kinetics of in vitro digestion of the complexes with the α-amylase enzyme fit the Weibull model for a fractal-like pseudo-first-order reaction. The complexes were digested more slowly and had more resistant starch (23−34 %) than native starch (13 %). These complexes were the most stable under basic conditions when subjected to ethanol rewashing. These results showed that the amount of added curcumin during initial complex formation affected the properties of the resulting complexes. In addition, the complexes were yellow, indicating that starch could encapsulate curcumin while retaining its coloring properties.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101039"},"PeriodicalIF":0.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-20DOI: 10.1016/j.foohum.2026.101020
Shamsher Ali , Shabbir Hussain , Murtaza Abbas Baig , Douglas Law , Kaniz Fatima , Rawish Fatima
Seabuckthorn berries have high nutritional content and therapeutic benefits. The study aimed quantitative investigation of nutrients contents and phytochemical composition of seabuckthorn red and yellow varieties collected from Gilgit-Baltistan, Pakistan. The analysis reveals the red variety exhibiting higher pH, total soluble solids and acidity than yellow variety. Organic acid profiling showed that yellow variety contained higher citric (2.00 %), malic acid (5.40 %) and total sugar content than red. Vitamin analysis indicated that yellow variety was richer in vitamin C (356.62 mg/100 g) and vitamin B2 (0.84 mg/100 g), while red contained more vitamin A (0.58 mg/100 g) and vitamin B1 (0.61 mg/100 g). Yellow had lower saturated fatty acids (23 %) and higher monounsaturated fatty acids (61 %) than red. Phenolic and flavonoid profiles of yellow had higher kaempferol and quercetin, while red had more gallic acid and ferulic acid. Yellow is also richer in phosphorus and iron, while red contains more potassium, calcium, and zinc. Both varieties exhibited high antioxidant activity, with DPPH scavenging values of 93.0 % (yellow) and 91.3 % (red). Toxicological analysis showed the concentration of heavy metals were found below the permissible limit. Furthermore, cytotoxicity assay showed that both variety exhibited no toxicity. Findings reveal seabuckthorn as a valuable dietary addition for functional food development, contributing to long-term health benefits for humans.
{"title":"Nutrient and phtochemical analysis of two varieties of sea buckthorn berries from Gilgit Baltistan, Pakistan","authors":"Shamsher Ali , Shabbir Hussain , Murtaza Abbas Baig , Douglas Law , Kaniz Fatima , Rawish Fatima","doi":"10.1016/j.foohum.2026.101020","DOIUrl":"10.1016/j.foohum.2026.101020","url":null,"abstract":"<div><div>Seabuckthorn berries have high nutritional content and therapeutic benefits. The study aimed quantitative investigation of nutrients contents and phytochemical composition of seabuckthorn red and yellow varieties collected from Gilgit-Baltistan, Pakistan. The analysis reveals the red variety exhibiting higher pH, total soluble solids and acidity than yellow variety. Organic acid profiling showed that yellow variety contained higher citric (2.00 %), malic acid (5.40 %) and total sugar content than red. Vitamin analysis indicated that yellow variety was richer in vitamin C (356.62 mg/100 g) and vitamin B2 (0.84 mg/100 g), while red contained more vitamin A (0.58 mg/100 g) and vitamin B1 (0.61 mg/100 g). Yellow had lower saturated fatty acids (23 %) and higher monounsaturated fatty acids (61 %) than red. Phenolic and flavonoid profiles of yellow had higher kaempferol and quercetin, while red had more gallic acid and ferulic acid. Yellow is also richer in phosphorus and iron, while red contains more potassium, calcium, and zinc. Both varieties exhibited high antioxidant activity, with DPPH scavenging values of 93.0 % (yellow) and 91.3 % (red). Toxicological analysis showed the concentration of heavy metals were found below the permissible limit. Furthermore, cytotoxicity assay showed that both variety exhibited no toxicity. Findings reveal seabuckthorn as a valuable dietary addition for functional food development, contributing to long-term health benefits for humans.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101020"},"PeriodicalIF":0.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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