Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing

Impact of Different Drying Techniques on Parkia timoriana Pods: Physicochemical, Nutritional, and Bioactive Insights Through In Vitro and In Silico Approaches

Parkia timoriana (Yongchak) is a nutrient-rich, underutilized tree bean widely consumed in northeast India and used traditionally against various ailments. In this study, the different parts of P. timoriana pods (outer pulp [OP], seeds, and whole pods) were processed through four different drying techniques: sun-, oven-, microwave-, and freeze-drying. Further, the study aimed to evaluate the effect of these drying techniques on the physicochemical and nutritional properties of P. timoriana pods, along with the antioxidant and antidiabetic potential of their extracts. In addition, a computational approach, incorporating molecular docking and molecular dynamics simulation, was conducted on 42 previously reported bioactive compounds of P. timoriana pods against α-amylase as target protein, with acarbose as reference. The findings indicated that the seeds of P. timoriana showed the highest protein (31.73 mg/100 g dry weight [DW]) and fat (21.48 mg/100 g DW) contents, whereas carbohydrate (42.59 mg/100 g DW), crude fiber (22.40 mg/100 g DW), and ash (10.40 mg/100 g DW) contents were highest in OP. Moreover, highest phenolic contents (47.68 mg GAE/g), with stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging (IC50: 19.12 µg/mL) and α-amylase inhibitory (IC50: 319.55 µg/mL) activities, were observed in OP extracts. Among the drying methods, sun- and freeze-drying provided higher yield, better rehydration, physical stability, enhanced antioxidant properties, and α-amylase inhibition. All the dehydration methods showed good retention of all the minerals. Further, molecular docking and MD simulation determined stigmasterol (-9.5 kcal/mol) as the potential inhibitor against α-amylase. This study can be helpful in the future utilization of the pods as food additives and as dietary supplements for managing diabetes. PRACTICAL APPLICATION: This study validated the nutritional, physicochemical, and antidiabetic properties of Parkia timoriana pods through in vitro and in silico approaches. These pods can be helpful in the future utilization in functional food development as nutrient-rich food additives and dietary supplements for managing diabetes. This study also concluded that sun- and freeze-drying techniques proved to be commercially beneficial in increasing the shelf life and preserving the nutritional quality of P. timorina pods.

Evaluation of the Bioaccessibility of Essential and Toxic Trace Elements in Basil, Peppermint, and Rosemary Using an In Vitro Gastrointestinal Digestion Model

Herbs, well-known for their antioxidant properties, are a common component of the human diet. In this work, for the first time, the bioaccessibility of essential (Mn, Fe, Cu, Zn, Co, Cr, and Se) and toxic trace elements (Ni, Cd, As, Pb, and Hg) in spice plants: basil, peppermint, and rosemary was studied using an in vitro gastrointestinal digestion process and artificial dialysis membranes. The different forms of plants, fresh, lyophilized, and dried (as spice and dietary supplements), were analyzed. The results show that the bioaccessibility of elements depends on the type of plants, their form, and origin. Relatively high bioaccessibility of Cu (24-84%), Mn (39-52%), and Zn (8-43%) was observed in fresh and lyophilized herbs. The lowest value was obtained for Fe (<2%) in all herbs. The lyophilization process did not affect the trace elements' bioaccessibility in herbs. The total phenolic content was positively correlated with the total content of elements in all tested spice plants.

Investigating the suitability of sunflower press-cake proteins in formulated sports beverages

In a context where whey proteins currently dominate the protein sports beverage sector and pea proteins are usually commercialized as protein sources, this study proposes using sunflower press-cake, which contains approximately 44% protein, as an alternative and sustainable protein source. After the extraction from the press-cake, sunflower proteins were dispersed in an aqueous medium with varying xanthan gum concentrations (0.2%, 0.4% and 0.6% w/v) to simulate protein-rich sports beverages. Their performance was compared to that of whey and pea proteins, each at a 10% concentration. To enhance protein dispersibility and align with the trends of alkaline beverages, a K-P buffer at pH 9 was used as the dispersion medium, and 0.2% caffeine was included for cognitive benefits. Pasteurized dispersions were tested for rheological behavior and physical stability at 4 °C. Sunflower proteins, with a total polyphenolic content (TPC) of 35.2 mgGAE gDB-1, outperformed whey (0.8 mgGAE gDB-1) and pea (2.8 mgGAE gDB-1) proteins. Sunflower dispersions exhibited a significantly lower volatile profile than those enriched with pea or whey proteins, reducing the need for odor-masking agents. Additionally, sunflower dispersions had a lower flow index than whey or pea dispersions, indicating easier processing. Despite the promising flow behaviour and optimal physical stability (stability index < 1.0), in vitro bioaccessibility analysis revealed a similar percentage of protein bioaccessibility between pea and whey dispersions, while sunflower ones had the lowest percentage. TPC bioaccessibility followed a similar trend. These findings highlight the feasibility of incorporating sunflower proteins into sports beverages, broadening options for formulators and promoting sustainability by repurposing agricultural by-products and adopting plant-based proteins.

The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice

The objective of this study was to characterize the rice milling fractions acquired at each stage of a commercial milling system. This characterization included an analysis of color, ash content, dietary fiber, mineral composition, as well as antinutritional compounds like phytic acid, trypsin inhibitor activity, and saponin. Additionally, we investigated in vitro starch and in vitro protein digestibility, along with pasting, cooking, and textural properties. Our findings revealed that milling improved the visual appeal of rice (e.g., volume expansion, weight gain, whiteness) and notably enhanced its starch digestibility. However, milling reduced dietary fiber, mineral content, antinutrients, cooking time, and texture characteristics such as hardness, chewiness, gumminess, springiness, and cohesiveness to varying degrees. Certain parameters, such as dietary fiber, exhibited a gradual change with the duration of milling, while others, such as mineral content and texture, showed significant variation at the initial stage of milling, particularly at the first mill.

Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy

This study aimed to evaluate the nutritional profile of commercial plant-based burgers (PBBs) available in Brazil and to assess their suitability for fulfilling nutritional requirements. Seven PBBs were selected, based on the different protein sources used in the formulations. The proximate and mineral compositions were evaluated, and the fatty acid and amino acid profiles were determined. The protein contents ranged from 5.25 ± 0.37 to 13.55 ± 1.16 g/100 g in the PBBs made from quinoa and a mix of proteins, respectively. The studied PBBs can offer between 46 and 71% of the essential amino acid (EAA) requirements. In addition, the total amount of EAAs provided the nutritional requirements established by the FAO/UN for all of the PBBs, considering the 100 g portion intake. The total fat content in the PBBs ranged from 3.51 ± 0.11 to 12.74 ± 1.93 g/100 g. Linoleic acid and oleic acid were the major fatty acids in the three PBBs, while myristic acid was the major fatty acid in one PBB studied. This study revealed significant differences in the nutritional composition between PBBs marketed in Brazil. Additionally, the lack of regulation allows for considerable variation in their nutritional profiles, making it difficult to compare them with those of meat burgers.

Improvement of Iron and β-Carotene Bioaccessibility in Complementary Foods: Biofortification of Local Crops With Organic Residual Products and Microorganisms

Micronutrient deficiencies remain a great public health challenge worldwide with iron, zinc, and vitamin A being the most problematic. It has been shown that biofortification through agronomic strategies can increase their micronutrient content, but data on the bioavailability remain limited. In Senegal, consumption of cereals and legumes is high, and orange-fleshed sweet potato (OFSP), rich in β-carotene, has been introduced a decade ago. The objective of the present work was to assess the bioaccessibility of iron, zinc, and β-carotene in local complementary foods prepared with millet, cowpea, and OFSP alone or in combination, produced using different agronomic biofortification strategies. Organic residual products were used alone or in combination with microorganisms to produce the abovementioned crops that were used to prepare the complementary foods. Static in vitro digestion was performed to assess the bioaccessibility of the micronutrients, according to a harmonized protocol. The two organic residual products had different effect, as the cow dung alone was inefficient to increase iron and zinc contents as well as their bioaccessibility in millet porridges. However, the use of poultry litter alone or in combination with microorganisms increased iron bioaccessibility in cooked cowpea (27%-29%) compared to the non-biofortified counterpart (9%). Surprisingly, bioaccessible β-carotene was significantly higher (4.1%) in sample of mashed OFSP biofortified with the combination of the different agronomic strategies than in the others (1.4%-2.5%). Portions (150 g) of porridge prepared from the three biofortified crops would cover up to 100% of the daily vitamin A requirements of children aged 6-23 months. The use of a combination the most promising varieties of crops, together with the agronomic strategies, would be a complementary approach to sustainability limit micronutrient deficiencies in a context of monotonous diets.

Unveiling the Compositional Analysis of Green Coffee Beans with and without Silver Skin

BACKGROUND

Green Coffee Bean (GCB) is covered with silver skin that is shed as a by-product of the roasting process. For the first time, a comparative study was conducted to differentiate the compositional analysis of green coffee beans with silver skin and without silver skin.

OBJECTIVE

The study aims comparatively assessing nutritional, anti-nutritional and fatty acids composition of green coffee beans with silver skin and without silver skin. The present study is also intended to find out various organic compounds of green coffee beans.

METHODS

The proximate analysis was used to study nutritional composition. Mineral analysis was assessed by atomic absorption spectroscopy. The antinutrients like phytic acid and tannin were assessed by UV-visible spectroscopy whereas volumetric and gravimetric analysis was used to determine oxalates and alkaloids. Gas chromatography and Fourier Transform Infra-Red spectroscopy were used for studying fatty acids and organic compounds, respectively.

RESULTS

Protein content was significantly (p<0.05) high in green coffee beans with silver skin, indicating 15% higher protein. Macro mineral content was also found significantly (p<0.05 and p<0.01) high in green coffee beans with silver skin, whereby 5.11% higher Phosphorus and 24.12% higher Calcium content was observed. However, iron content was 68.10% lower in green coffee beans with silver skin which might be due to its higher tannin content. Trace minerals zinc and copper were also found to contain 57.18% to 18.11% higher concentrations respectively in silver skin. Anti-nutritional analysis revealed the content of phytic acid and tannin as 161 and 77.29 mg/100g, respectively in green coffee beans with silver skin. The percentages of oxalates and alkaloids were found to be 0.64 and 14.30. These anti-nutritional compounds were significantly (p<0.05 and p<0.01) higher from green coffee beans without silver skin. Green coffee beans have been found with an utmost number of saturated fatty acids having palmitic acid as the most abundant. The unsaturated part is mainly composed of linoleic and oleic acid. Chlorogenic acid isomers and caffeine were the organic compounds detected through Fourier transform infrared spectroscopy.

CONCLUSION

These findings reveal the presence of both nutritional and anti-nutritional components in Coffee silver skin, with significantly higher levels of anti-nutritional factors in green coffee with silver skin, emphasizing the need for caution in the consumption of green coffee and utilization of coffee silver skin as a valuable bioresource.

Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells

Phytate chelates iron (Fe) and zinc (Zn) in wheat. A multifactorial experiment showed that hydrothermal processing (45-60 °C, pH 4.0-6.0, 8-24 h) of wheat using acetate or lactate buffers reduced phytate contents by a factor 1.4 to 2.8 and increased bioaccessibility, determined with an in vitro digestion, maximally 1.9 (Fe) or 1.5 (Zn) times relative to unprocessed wheat. In contrast, hydrothermal processing using citrate buffer reduced phytate contents by a factor 1.3 to 2.0 and increased bioaccessibility values 9.8 (Fe) and 8.8 (Zn) times, due to formation of soluble chelates. The in vitro digests were supplied to Caco-2 cells, showing that mineral bioavailabilities in these processed wheat grains were 6-fold (Fe) and 12-fold (Zn) higher than in unprocessed wheat. Thus, hydrothermal processing of wheat using citrate buffer can be used for developing whole grain-based products with increased Fe and Zn bioavailability.

The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity

Thermal processing can alter the biological activity of seed phytochemicals in various ways, thus improving shelf life, bioavailability, oxidative stability, and oil yield; it can also decrease the content of antinutritional compounds, reduce cytotoxic activity and increase the total phenolic content of the seeds. However, this treatment can also inactivate beneficial compounds, including phenolics. This review describes the effect of different thermal processing methods on the content, activity, and bioavailability of chemical compounds from different edible seeds. The outcome is dependent on the method, temperature, time of processing, and type of seeds. Although thermal processing has many benefits, its precise effect on different species requires further clarification to determine how it influences their phytochemical content and biological activity, and identify the optimal conditions for processing.

Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods

Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.

Health benefits and risks of fermented foods-the PIMENTO initiative

Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 "Promoting innovation of fermented foods" (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA's published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.

Effects of natural oral alternatives to parental iron supplementation on haematological and health-related blood parameters of organic piglets

The most common and efficient iron supply to prevent neonatal anaemia in piglets is the injection of iron dextran or gleptoferron. This treatment is problematic in organic farms because organic specifications strictly limit the use of chemically synthesised allopathic drugs. Based on the observation that piglets raised outdoors rarely develop anaemia, we hypothesised that piglets satisfy their iron needs by ingesting soil from their environment. Therefore, we compared the efficacy of a 100-mg intramuscular iron dextran injection (Iron, 8 litters, n = 98 piglets) at 4 days (d) of age (d4), to a daily ad libitum supply of dried soil (Soil, 8 litters, n = 101) or dried peat-like river silt (Peat, 8 litters, n = 102) from d4 to weaning (at 49 days of age, d49). Pigs were raised according to organic farming rules. Blood was collected on three males and three females per litter on d4, 20, 41, 50 and 69. BW was similar in the three groups on d4, 20, 41, 50 and 69 (P > 0.1). During the experiment, piglets were affected by a severe digestive E. coli episode but litter mortality rate between d4 and d69 did not differ between groups (P > 0.1). Blood haemoglobin concentration (Hb) was similar in all groups on d4, 50 and 69. However, on d20, Hb was higher in Peat and Iron groups than in the Soil group (P < 0.001), and on d41 and d50, Hb was higher in the Peat group than in Iron and Soil groups (P < 0.001). Mean red blood cell volume (RBCV) remained stable over time in the Peat group. In comparison, RBCV dropped in the Soil group on d20 and d41 (P < 0.001), and in the Iron group on d41 (P < 0.001). Soil and Iron group RBCV returned values similar to the Peat group by d69 (P > 0.1). In conclusion, soil supply in the pen was not sufficient to ensure a satisfactory iron intake in piglets, unlike peat-like river silt, which enable to reach haemoglobin concentrations above 80 mg/mL for over 90% of the piglets from d20 and, over 100% of piglets at weaning. The daily supply of the silt proved more efficient than the 100-mg iron injection beyond 20 days.

The occurrence, role, and management strategies for phytic acid in foods

Phytic acid, a naturally occurring compound predominantly found in cereals and legumes, is the focus of this review. This review investigates its distribution across various food sources, elucidating its dual roles in foods. It also provides new insights into the change in phytic acid level during food storage and the evolving trends in phytic acid management. Although phytic acid can function as a potent color stabilizer, flavor enhancer, and preservative, its antinutritional effects in foods restrict its applications. In terms of management strategies, numerous treatments for degrading phytic acid have been reported, each with varying degradation efficacies and distinct mechanisms of action. These treatments encompass traditional methods, biological approaches, and emerging technologies. Traditional processing techniques such as soaking, milling, dehulling, heating, and germination appear to effectively reduce phytic acid levels in processed foods. Additionally, fermentation and phytase hydrolysis demonstrated significant potential for managing phytic acid in food processing. In the future, genetic modification, due to its high efficiency and minimal environmental impact, should be prioritized to downregulate the biosynthesis of phytic acid. The review also delves into the biosynthesis and metabolism of phytic acid and elaborates on the mitigation mechanism of phytic acid using biotechnology. The challenges in the application of phytic acid in the food industry were also discussed. This study contributes to a better understanding of the roles phytic acid plays in food and the sustainability and safety of the food industry.

A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK

Plant-based (PB) food products have surged in popularity over the past decade. Available PB products in the UK market were extracted from NielsenIQ Brandbank and compared with animal-based (AB) counterparts in their nutrient contents and calculated Nutri-Scores. The amino acid contents of four beef products and their PB alternatives were analysed by LC-MS/MS. PB products consistently exhibited significantly higher fibre content across all food groups. Protein was significantly higher in AB products from all food groups except beef and ready meals. PB products were more likely to have higher Nutri-Scores compared to AB counterparts, albeit with greater score variability within each food group. Nutrient fortifications were primarily focused on dairy and ready meals; the most supplemented nutrient was vitamin B12 (found in 15% of all products). A higher proportion of EAAs in relation to total protein content was observed in all beef products.

Validating nutrient selection for product-group-specific nutrient indices for use as functional units in life cycle assessment of foods

The ability to provide adequate nutrition is considered a key factor in evaluating the sustainability of foods and diets. Nutrient indices are used as functional units (FU) in life cycle assessment of foods to include nutritional performance in the environmental assessment of a product. Several general and food-group-specific nutrient indices exist but many lack validation, particularly when used as FU. In addition, the nutrient selection strategies and reference units for nutrient intake can vary considerably among studies. To validate intake-based product-group-specific nutrient indices previously developed for protein (NR-FIprot) and carbohydrate (NR-FIcarb) foods and for fruits and vegetables (NR-FIveg), we applied principal component analysis to investigate correlations between nutrients in foods and dishes representing a typical Finnish diet. The reference amounts for meal components were based on a plate model that reflected Finnish dietary recommendations. The portion sizes for the different food groups were anchored at 100 g, 135 g and 350 g for proteins, carbohydrates and fruits/vegetables, respectively. Statistical modelling largely validated the NR-FI indices, highlighting protein foods as sources of niacin, vitamin B12 and Se, carbohydrate foods as sources of Mg, Fe and phosphorous, and fruits/vegetables as sources of potassium, vitamin K, vitamin C, fibre and thiamine. However, in contrast to the intake-based approach applied in NR-FIprot, the dietary recommendation-based validation process suggested that fruits and vegetables should be favoured as sources of riboflavin and vitamin B6.

Effects of Pea (Pisum sativum) Prebiotics on Intestinal Iron-Related Proteins and Microbial Populations In Vivo (Gallus gallus)

Iron deficiency remains a public health challenge globally. Prebiotics have the potential to improve iron bioavailability by modulating intestinal bacterial population, increasing SCFA production, and stimulating expression of brush border membrane (BBM) iron transport proteins among iron-deficient populations. This study intended to investigate the potential effects of soluble extracts from the cotyledon and seed coat of three pea (Pisum sativum) varieties (CDC Striker, CDC Dakota, and CDC Meadow) on the expression of BBM iron-related proteins (DCYTB and DMT1) and populations of beneficial intestinal bacteria in vivo using the Gallus gallus model by oral gavage (one day old chicks) with 1 mL of 50 mg/mL pea soluble extract solutions. The seed coat treatment groups increased the relative abundance of Bifidobacterium compared to the cotyledon treatment groups, with CDC Dakota seed coat (dark brown pigmented) recording the highest relative abundance of Bifidobacterium. In contrast, CDC Striker Cotyledon (dark-green-pigmented) significantly increased the relative abundance of Lactobacillus (p < 0.05). Subsequently, the two dark-pigmented treatment groups (CDC Striker Cotyledon and CDC Dakota seed coats) recorded the highest expression of DCYTB. Our study suggests that soluble extracts from the pea seed coat and dark-pigmented pea cotyledon may improve iron bioavailability by affecting intestinal bacterial populations.

Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition

The present review highlights the potential of insect-based proteins to address the growing need for sustainable and secure food systems. The key findings suggest that edible insects offer a viable and environmentally friendly alternative to traditional livestock, requiring significantly less land, water, and feed while emitting lower levels of greenhouse gases. Insect farming can also reduce waste and recycle nutrients, supporting circular economy models. Nutritionally, insects provide high-quality protein, essential amino acids, and beneficial fats, making them valuable to human diets. Despite these benefits, this review emphasizes the need for comprehensive regulatory frameworks to ensure food safety, manage potential allergenicity, and mitigate contamination risks from pathogens and environmental toxins. Additionally, developing innovative processing technologies can enhance the palatability and marketability of insect-based products, promoting consumer acceptance. This review concludes that with appropriate regulatory support and technological advancements, insect-based proteins have the potential to significantly contribute to global food security and sustainability efforts.

Investigating the impact of ultrasound-assisted cellulase pretreatment on the nutrients, phytic acid, and phenolics bioaccessibility in sprouted brown rice

This study aimed to elucidate the impact of ultrasound-assisted cellulase (UC) pretreatment on nutrients, phytic acid, and the bioavailability of phenolics during brown rice sprouting. It sought to unveil the underlying mechanisms by quantifying the activity of key enzymes implicated in these processes. The sprouted brown rice (SBR) surface structure was harmed by the UC pretreatment, which also increased the amount of γ-oryzanol and antioxidant activity in the SBR. Concurrently, the UC pretreatment boosted the activity of phytase, glutamate decarboxylase, succinate semialdehyde dehydrogenase, Gamma-aminobutyric acid (GABA) transaminase, chalcone isomerase, and phenylalanine ammonia lyase, thereby decreasing the phytic acid content and increasing the GABA, flavonoid, and phenolic content in SBR. In addition, UC-pretreated SBR showed increased phenolic release and bioaccessibility during in vitro digestion when compared to the treated group. These findings might offer theoretical direction for using SBR to maximize value.

First principles modelling of the ion binding capacity of finger millet

Finger millet, a cereal grain widely consumed in India and Africa, has gained more attention in recent years due to its high dietary fibre (arabinoxylan) and trace mineral content, and its climate resilience. The aim of this study was to understand the interactions between potassium (K+), calcium (Ca2+) and zinc (Zn2+) ions and the arabinoxylan structure and determine its ion-binding capacity. Three variations of a proposed model of the arabinoxylan structure were constructed and first principles Density Functional Theory calculations were carried out to determine the cation-binding capacity of the arabinoxylan complexes. Zn2+-arabinoxylan complexes were highly unstable and thermodynamically unfavourable in all three models. Ca2+ and K+ ions, however, form thermodynamically stable complexes, particularly involving two glucuronic acid residues as a binding pocket. Glucuronic acid residues are found to play a key role in stabilising the cation-arabinoxylan complex, and steric effects are more important to the stability than charge density. Our results highlight the most important structural features of the millet fibre regarding ion-storage capacity, and provide valuable preliminary data for confirmatory experimental studies and for the planning of clinical trials where the bioavailability of bound ions following digestion may be tested.

Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy products

Many consumers are adopting plant-centric diets to address the adverse effects of livestock production on the environment, health, and animal welfare. Processed plant-based foods, including animal product analogs (such as meat, seafood, egg, or dairy analogs) and traditional animal product substitutes (such as tofu, seitan, or tempeh), may not be desirable to a broad spectrum of consumers. This article introduces a new category of plant-based foods specifically designed to overcome the limitations of current animal product analogs and substitutes: novel animal product substitutes (NAPS). NAPS are designed to contain high levels of nutrients to be encouraged (such as proteins, omega-3 fatty acids, dietary fibers, vitamins, and minerals) and low levels of nutrients to be discouraged (such as salt, sugar, and saturated fat). Moreover, they may be designed to have a wide range of appearances, textures, mouthfeels, and flavors. For instance, they could be red, orange, green, yellow, blue, or beige; they could be spheres, ovals, cubes, or pyramids; they could be hard/soft or brittle/pliable; and they could be lemon, thyme, curry, or chili flavored. Consequently, there is great flexibility in creating NAPS that could be eaten in situations where animal products are normally consumed, for example, with pasta, rice, potatoes, bread, soups, or salads. This article reviews the science behind the formulation of NAPS, highlights factors impacting their appearance, texture, flavor, and nutritional profile, and discusses methods that can be used to formulate, produce, and characterize them. Finally, it stresses the need for further studies on this new category of foods, especially on their sensory and consumer aspects.

How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges

The incomplete absorption of dietary folate makes it crucial to understand how food matrices affect folate bioaccessibility. Bioavailability encompasses bioaccessibility, which depicts the proportion that is liberated from the food matrix during digestion and becomes available for absorption. Bioavailability studies are expensive and difficult to control, whereas bioaccessibility studies utilize in vitro digestion models to parameterize the complex digestion, allowing the evaluation of the effect of food matrices on bioaccessibility. This review covers the folate contents in various food matrices, the methods used to determine and the factors affecting folate bioaccessibility, and the advances and challenges in understanding how food matrices affect folate bioaccessibility. The methods for determining bioaccessibility have been improved in the last decade. Current research shows that food matrices modulate folate bioaccessibility by affecting the liberation and stability of folate during digestion but do not provide enough information about folate and food component interactions at the molecular level. In addition, information on folate interconversion and degradation during digestion is scant, hindering our understanding of the impact of food matrices on folate stability. Moreover, the role of conjugase inhibitors should not be neglected when evaluating the nutritional value of food folates. Due to the complexity of food digestion, holistic methods should be applied to investigate bioaccessibility. By synthesizing the current state of knowledge on this topic, this review highlights the lack of in-depth understanding of the mechanisms of how food matrices modulate folate bioaccessibility and provides insights into potential strategies for accurate evaluation of the nutritional value of dietary folate.

Are novel plant-based meat alternatives the healthier choice?

The global market for plant-based meat alternatives (PBMAs) is expanding quickly. In this narrative review, analysis of the most recent scientific literature was achieved to understand the nutritional profile, health implications, and the challenges faced by PBMAs. On the positive side, most PBMAs are good sources of dietary fiber, contain phytochemicals, have comparable levels of iron, and are lower in calories, saturated fat, and cholesterol than meat. However, PBMAs frequently contain anti-nutrients, have less protein, iron, and vitamin B12, are lower in protein quality, and also have higher amounts of sodium. Substituting PBMAs for meats may cause iron, vitamin B12, and less likely protein deficiency for these vulnerable population such as women, older adults, and individuals with disorders. PBMAs fall into the category of ultra-processed foods, indicating a need to develop minimally processed, clean-label products. Replacing red meat with healthy plant-based foods is associated with lower risks of cardiovascular diseases, type 2 diabetes, and total mortality. There is a lack of robust, long-term evidence on the role of PBMAs consumption in health. As the nutrient contents of PBMAs can vary, consumers must read nutrition facts labels and ingredient lists to select a product that best fits their nutritional and health objectives.

Fermented foods and gastrointestinal health: underlying mechanisms

Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are thought to have a beneficial effect on various aspects of human health, and gastrointestinal health in particular. It is important that any such perceived benefits are underpinned by rigorous scientific research to understand the associated mechanisms of action. Here, we review in vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities. More specifically, we draw on representative examples of FFs to discuss the mechanisms through which functional components are produced or enriched during fermentation (such as bioactive peptides and exopolysaccharides), potentially toxic or harmful compounds (such as phytic acid, mycotoxins and lactose) are removed from the food substrate, and how the introduction of fermentation-associated live or dead microorganisms, or components thereof, to the gut can convey health benefits. These studies, combined with a deeper understanding of the microbial composition of a wider variety of modern and traditional FFs, can facilitate the future optimization of FFs, and associated microorganisms, to retain and maximize beneficial effects in the gut.

Effect of Allium spices (garlic and onion) on the bioaccessibility of iron from Moringa oleifera leaves

The aim of this study was to investigate the effect of garlic and onion, two Allium spices rich in sulfur compounds, on the bioaccessibility of iron from Moringa oleifera leaves. We first quantified anti-nutritional factors in various cooked mixtures of Moringa oleifera leaves and spices, with increasing level of incorporation of garlic or onion. We then assessed the iron bioaccessibility of the various mixtures using a simulated in vitro digestion method. Finally, we studied the speciation of bioaccessible iron. Total phenols contents ranging from 801.44 to 903.07 and from 869.78 to 990.72 mg/100 g of dry matter in garlic and onion mixtures, respectively, increased (p < .05) with the level of incorporation of spices. Phytates contents followed the same tendency with values ranging from 1.84 to 2.12 and from 1.75 to 2.02 mg/100 g of dry matter in garlic and onion mixtures, respectively. Although the presence of garlic and onion significantly reduced (p < .05) the total iron content of the mixtures (11.56-11.96 mg/100 g of dry matter), we noticed that bioaccessible iron was significantly higher (p < .05) in spiced mixtures (36.35%-48.40%) compared to the control (23.28%), with the greatest amount found in the mixture containing 10 g of onion. The predominant specie of bioaccessible iron was organic iron, whose amounts in the spiced mixtures (0.59-0.69 mg/L) were all significantly higher (p < .05) than in the control (0.32 mg/L). Globally, the presence of spices produced no significant variation (p > .05) in amounts of ferrous iron, the major inorganic specie of bioaccessible iron. The use of garlic and onion as ingredients could help improving the iron status of populations consuming iron-rich leafy vegetables.

Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System

There is a need for transformational innovation within the existing food system to achieve United Nations Sustainable Development Goal 2 of ending hunger within a sustainable agricultural system by 2030. Mycelium, the vegetative growth form of filamentous fungi, may represent a convergence of several features crucial for the development of food products that are nutritious, desirable, scalable, affordable, and environmentally sustainable. Mycelium has gained interest as technology advances demonstrate its ability to provide scalable biomass for food production delivering good flavor and quality protein, fiber, and essential micronutrients urgently needed to improve public health. We review the potential of mycelium as an environmentally sustainable food to address malnutrition and undernutrition, driven by food insecurity and caloric dense diets with less than optimal macro- and micronutrient density.

Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis

Zamnè is a wild legume and a famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study aimed to determine the nutritional quality of the traditionally cooked Zamnè, appreciate the effectiveness of the traditional cooking process, and compare the properties of the traditionally used cooking alkalis (i.e., potash or plant ash leachate and sodium bicarbonate). Yet, as shown, the traditional cooking of Zamnè is a very aggressive process that results in high disintegration of cell walls and membranes and leaching of most water-soluble constituents and nutrients (i.e., free amino acids, soluble nitrogen, sugars, soluble dietary fibers, and soluble phenolics). In addition, the extensive boiling and the cooking alkalis induced the sequestration of calcium, iron, magnesium, and zinc, significantly impairing their bioaccessibility. Despite the difference in the modus operandi of the cooking alkalis, there was no significant difference in the cooking outcomes. The traditionally cooked Zamnè presented high dietary protein (4.8 g), lipid (3.3 g), fiber (6.7-7.7 g), and metabolizable energy (63-65 kcal) contents (per 100 g fresh weight). Most antinutritional factors (i.e., non-protein nitrogen, tannins, and trypsin inhibitors) were eliminated. The proteins were relatively well preserved despite the aggressive alkaline processing. They demonstrated an appreciable digestibility (75%) and predicted PER (1.5) and a fairly balanced essential amino acid composition - which should completely meet the requirements for adults. The lipid content and composition were also well preserved and contained predominantly linoleic (C18:2n-6), oleic (C18:1c9), stearic (C18:0), and palmitic (C16:0) acids (33, 34, 10, and 15% total fatty acids, respectively). Overall, though extensive alkaline cooking seems a straightforward option to overcome the hard-to-cook problem of Zamnè, processing alternatives might be useful to reduce nutrient losses, improve the digestibility of the final product, and capture its full nutritional value.

Bioaccessibility assessment of arsenic and cadmium in polished and unpolished rice: Comparison of three in vitro methods

INFOGEST is a standardized in vitro digestion method suitable for foods, but rarely used to study the bioaccessibility of heavy metals in food. This study aimed to explore the differences between INFOGEST and the extensively used Physiologically Based Extraction Test (PBET) and Unified Bioaccessibility Research Group of Europe Method (UBM) methods for determining the bioaccessibility of As and Cd in rice. Intestinal As (79.3 ± 8.5 %, 75.8 ± 12.7 %, and 72.3 ± 12.2 % for INFOGEST, PBET, and UBM, respectively) and Cd (47.0 ± 6.4 %, 40.7 ± 13.8 %, and 38.1 ± 15.7 % for INFOGEST, PBET, and UBM, respectively) bioaccessibilities in the rice samples determined by the three methods were generally similar (p > 0.1, except for As bioaccessibility between INFOGEST and UBM). Furthermore, PBET was significantly correlated with INFOGEST for As bioaccessibility (R2 = 0.416) and with UBM for Cd bioaccessibility (R2 = 0.879). Additionally, PBET indicated that the bioaccessibilities of As and Cd in the polished rice were 17.0 % and 19.8 % higher, respectively, than that in the unpolished rice. This study highlights the influence of in vitro methods and rice matrices on heavy metal bioaccessibility values, necessitating a more accurate assessment of health risks associated with rice consumption.

Influence of Dietary Fibre and Protein Fractions on the Trace Element Bioaccessibility of Turnip Tops (Brassica rapa) Growing under Mediterranean Conditions

The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops (B. rapa subsp. Rapa) growing under Mediterranean conditions. Then, it aimed to promote the use of this vegetable not only for direct fresh consumption but also as a main ingredient in the development of food mixtures. The results showed that soluble fibre fractions, such as pectin and gum arabic, can enhance the bioaccessibility of trace elements, such as Fe, Mn, Se and Zn. This effect was not proved for cellulose (an insoluble fibre fraction), in which, at best, no bioaccessibility effect was observed. Regarding the protein fractions, with the exception of Se, caseins and lactalbumin had a neutral effect on improving the trace element bioaccessibility. This did not hold true for soy protein, in which a considerable improvement in the bioaccessibility of Fe, Mn, Se and Zn was determined.

Influence of pre-treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials

BACKGROUND

Pre-treatment of plant materials is essential in producing plant-based products and can affect their various organoleptic and physicochemical characteristics. This work aimed to study the effect of pre-treatment of vegetable raw materials, namely ultrasonic processing and freezing of raw materials under various low-temperature conditions, to obtain multiple types of vegetable milk and determine their characteristics.

RESULTS

It is shown that by applying a certain kind of pre-treatment of vegetable raw materials it is possible to adjust organoleptic parameters and the content of solids, protein, fat, carbohydrates, fiber and mineral composition of various types of vegetable milk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds and lentils. Ultrasound pre-treatment allows increasing of polyphenol content by an average of 15-20% for all types of plant milk, except for lentil milk. The results showed that ultrasound treatment for 3 min had the most significant effect on the overall acceptability for lentils, pumpkin, rice and pea milk. Pre-freezing at a temperature regime of -17 and -85 °C contributed to an increase in Fe, K, Zn, Ca, Mg, Si and P by an average of 30-100%, depending on the plant material.

CONCLUSION

Pre-treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the macro- and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and processing conditions. © 2023 Society of Chemical Industry.

Application of Salicylic Acid Derivative in Modifying the Iron Nutritional Value of Lettuce (Lactuca sativa L.)

The present experiment addressed the effects of foliar sprays of different iron (Fe) concentrations (mg L-1), i.e., 2.8 (Fe I), 4.2 (Fe II), and 5.6 (Fe III), as well as an ionic derivative of salicylic acid (iSal) in two doses (10 and 20 mg L-1) on lettuce yield, chlorophyll and carotenoids content, and fluorescence parameters. Chemicals were used individually and in combinations two times, 23 and 30 days after the plants were transplanted. This experiment was carried out in a climate chamber. The Fe and iSal applications generally (except Fe I iSal, 10 mg L-1; Fe I iSal, 20 mg L-1; and Fe III iSal, 20 mg L-1) did not influence the fresh and dry matter content. The concentration of chlorophylls and carotenoids was reduced for all treatments in comparison to the control (without spraying). The Fe content in leaves was promoted in the Fe-treated plants (+70% for Fe III + iSal, 10 mg L-1, and Fe I). The iSal treatment promoted the Mn content. For most combinations, the Zn and Cu accumulations, as well as the fluorescence parameters, decreased after the foliar spray applications. Overall, our study revealed the effectiveness of Fe-DTPA chelate, but not iSal, in increasing the Fe content of lettuce grown in soilless cultivation systems.

Osmotic and convective hot air drying of sweet gourd

Kinetics of osmotic dehydration (OD) and insights into the effect of salt concentration (5%, 10%, 15%, 20%), drying temperature (50 ∘ C, 60 ∘ C, 70 ∘ C), and sample thickness (4 mm, 6 mm, 8 mm) on the drying kinetics of sweet gourd of two varieties (SGV-1 and SGV-2) were investigated based on the Fick's second law of diffusion model. Quality attributes (chemical and organoleptic) of biscuit formulated with osmotic dehydrated sweet gourd powder were assessed. Results showed that, significant changes occurred during the first 2 h of process where mass transfer kinetics were increased with increasing salt concentration. With increasing time, drying rate was proportional to the temperature, inversely proportional to the sample thickness as well as salt concentration. Moreover, sweet gourd variety has shown impact on formulated products quality and consumer acceptability which could serve as a ground to diversify the use of sweet gourd towards industrial application.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-022-01193-x.

Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions

Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.

Evaluating the Potential of Plukenetia volubilis Linneo (Sacha Inchi) in Alleviating Cardiovascular Disease Risk Factors: A Mini Review

Plukenetia volubilis Linneo or Sacha Inchi (SI), a traditional natural remedy indigenous to Peru and Brazil, has garnered global attention due to its exceptional nutritional composition. Its protective effects against various non-communicable diseases, notably cardiovascular disease (CVD), have become a subject of interest in recent research. This comprehensive review summarizes the existing evidence from 15 relevant articles concerning the impact of SI on common CVD risk factors, including dyslipidemia, obesity, diabetes, and hypertension. The relevant articles were derived from comprehensive searches on PubMed, Scopus, Google Scholar, and Web of Science using predefined criteria and keywords related to the topic. Overall, SI demonstrated positive effects in attenuating dyslipidemia, obesity, diabetes, and hypertension. The multifaceted mechanisms responsible for the protective effects of SI against these CVD risk factors are primarily attributed to its antioxidative and anti-inflammatory properties. While preclinical studies dominate the current scientific literature on SI, there are limited clinical trials to corroborate these findings. Therefore, future well-designed, large-scale randomized clinical trials are highly recommended to establish the efficacy of SI and determine its optimal dosage, potential drug and food interactions, and practical integration into preventive strategies and dietary interventions for the high-risk populations.

Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foods

Numerous examples of next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs, are commercially available. These products are usually designed to have physicochemical properties, sensory attributes, and functional behaviors that match those of the animal-sourced products they are designed to replace. However, there has been concern about the potential negative impacts of these foods on human nutrition and health. In particular, many of these products have been criticized for being ultraprocessed foods that contain numerous ingredients and are manufactured using harsh processing operations. In this article, the concept of ultraprocessed foods is introduced and its relevance to describe the properties of next-generation plant-based foods is discussed. Most commercial plant-based meat, seafood, egg, and dairy analogs currently available do fall into this category, and so can be classified as ultraprocessed plant-based (UPB) foods. The nutrient content, digestibility, bioavailability, and gut microbiome effects of UPB foods are compared to those of animal-based foods, and the potential consequences of any differences on human health are discussed. Some commercial UPB foods would not be considered healthy based on their nutrient profiles, especially those plant-based cheeses that contain low levels of protein and high levels of fat, starch, and salt. However, it is argued that UPB foods can be designed to have good nutritional profiles and beneficial health effects. Finally, areas where further research are still needed to create a more healthy and sustainable food supply are discussed.

Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods

Nutraceuticals and functional foods are composed of especially complex matrices, with polyphenols, carotenoids, minerals, and vitamins, among others, being the main classes of phytochemicals involved in their bioactivities. Despite their wide use, further investigations are needed to certify the proper release of these phytochemicals into the gastrointestinal medium, where the bioaccessibility assay is one of the most frequently used method. The aim of this review was to gather and describe different methods that can be used to assess the bioaccessibility of nutraceuticals and functional foods, along with the most important factors that can impact this process. The link between simulated digestion testing of phytochemicals and their in vitro bioactivity is also discussed, with a special focus on the potential of developing nutraceuticals and functional foods from simple plant materials. The bioactive potential of certain classes of phytochemicals from nutraceuticals and functional foods is susceptible to different variations during the bioaccessibility assessment, with different factors contributing to this variability, namely the chemical composition and the nature of the matrix. Regardless of the high number of studies, the current methodology fails to assume correlations between bioaccessibility and bioactivity, and the findings of this review indicate a necessity for updated and standardized protocols.

Designing healthier plant-based foods: Fortification, digestion, and bioavailability

Many consumers are incorporating more plant-based foods into their diets as a result of concerns about the environmental, ethical, and health impacts of animal sourced foods like meat, seafood, egg, and dairy products. Foods derived from animals negatively impact the environment by increasing greenhouse gas emissions, land use, water use, pollution, deforestation, and biodiversity loss. The livestock industry confines and slaughters billions of livestock animals each year. There are concerns about the negative impacts of some animal sourced foods, such as red meat and processed meat, on human health. The livestock industry is a major user of antibiotics, which is leading to a rise in the resistance of several pathogenic microorganisms to antibiotics. It is often assumed that a plant-based diet is healthier than one containing more animal sourced foods, but this is not necessarily the case. Eating more fresh fruits, vegetables, nuts, and whole grain cereals has been linked to improved health outcomes but it is unclear whether next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs are healthier than the products they are designed to replace. Many of these new products are highly processed foods that contain high levels of saturated fat, sugar, starch, and salt, and low levels of micronutrients, nutraceuticals, and dietary fibers. Moreover, they are often rapidly digested in the gastrointestinal tract because processing disrupts plant tissues and releases the macronutrients. Consequently, it is important to formulate plant-based foods to reduce the levels of nutrients linked to adverse health effects and increase the levels linked to beneficial health effects. Moreover, it is important to design the food matrix so that the macronutrients are not digested and absorbed too quickly, but the micronutrients are highly bioavailable. In this article, we discuss how next-generation plant-based foods can be made healthier by controlling their nutrient profile, digestibility, and bioavailability.

Cereal bran proteins: recent advances in extraction, properties, and applications

The projected global population is expected to reach around 9.7 billion by 2050, indicating a greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been identified as high-quality proteins, with potential applications in both the food and pharmaceutical industries. In 2020, global cereal grain production was 2.1 billion metric tonnes, including wheat, rice, corn, millet, barley, and oats. Cereal bran, obtained through milling, made up 10-20% of total cereal grain production, varying by grain type and milling degree. In this article, the molecular composition and nutritional value of CBPs are summarized, and recent advances in their extraction and purification are discussed. The functional properties of CBPs are then reviewed, including their solubility, binding, emulsifying, foaming, gelling, and thermal properties. Finally, current challenges to the application of CBPs in foods are highlighted, such as the presence of antinutritional factors, low digestibility, and allergenicity, as well as potential strategies to improve the nutritional and functional properties by overcoming these challenges. CBPs exhibit nutritional and functional attributes that are similar to those of other widely used plant-based protein sources. Thus, CBPs have considerable potential for use as ingredients in food, pharmaceutical, and other products.

Bioaccessibility of glucosinolates, isothiocyanates and inorganic micronutrients in cruciferous vegetables through INFOGEST static in vitro digestion model

Green tissues and seeds from cruciferous vegetables growing in conventional and ecological conditions (Brassica carinata; Brassica rapa; Eruca vesicaria and Sinapis alba) were analyzed to determine their contents of glucosinolates, isotihiocyanates (ITCs) and inorganic micronutrients (Ca, Cr, Cu, Fe, Mn, Ni, Se and Zn), and the bioaccessibility of these compounds. Regarding total contents and bioaccessibility values of these compounds, no clear difference was found between the organic and conventional systems. Glucosinolates bioaccessibility present in green tissues were high, with values around 60-78%. In additon, it was quantified in bioaccessible fraction ITCs concentrations such as Allyl - ITC; 3 - Buten - 1 - yl - ITC and 4 - Penten - 1 - yl - ITC. Trace elements bioaccessibility in green tissues was also high for Ca (2.26-7.66 mg/g), Cu (0.60-2.78 µg/g), Se (9.93-74.71 µg/Kg) and Zn (12.98-20.15 µg/g). By contrast, the bioaccessibility of glucosinolates and trace elements in cruciferous seeds was extremely low. With the exception of Cu, these bioaccessibility percentages did not exceed 1% in most cases.

Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?

Iron and zinc deficiencies remain prevalent in developing countries, often due to monotonous starchy diets that are low in bioavailable minerals. This review addresses the question as to whether consumption of starchy staple foods in Africa together with micronutrient-dense and absorption enhancer-rich plant foods can enhance iron and zinc bioavailability in the diets of at-risk populations. While green leafy vegetables (GLVs) fortification of starchy staples can improve mineral contents, especially iron, it may not improve bioavailable iron and zinc, due to GLVs' high contents of mineral absorption inhibitors, notably polyphenols, phytate and calcium. Fruits, although low in minerals, could improve bioavailable iron and zinc in the staples because of their high ascorbic and citric acid and/or β-carotene contents, which can form soluble chelates with the minerals. More human studies are needed to establish whether such a technology or fortification strategy can improve bioavailable iron and zinc in African-type plant-based diets.

Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat

Biofortification is one of the most successful approaches to enhance the level of micronutrients in wheat. In the present study, wheats with zinc biofortification (foliar fertilization and breeding strategies) were milled into five components (whole flour, break flour, reduction flour, fine bran, and coarse bran) and their mineral content and nutritional components were evaluated. The results revealed that biofortification greatly increased the Zn concentration (by 30.58%-30.86%) and soluble Zn content (by 28.57%-42.86%) of whole flour after digestion. This improvement is mainly in break flour, reduction flour, and fine bran. Meanwhile, the contents of macronutrients including ash, lipids, and proteins and micronutrients containing iron, calcium, and vitamins (B₁, B₆, and B₉) increased after biofortification. In addition, there was a decline in the concentrations of vitamins B₂ and B₅. Although dietary fibers and starch are the major carbohydrates, total dietary fiber exhibited a declining trend in coarse bran, and starch exhibited a rising trend in break and reduction flour. There was a decrease in the molar ratio of phytates: zinc did not promote a significant improvement in zinc bioaccessibility. These results can be useful for generating wheat varieties rich in micronutrients as well as having better nutritional traits.

Improving nutrition through biofortification-A systematic review

Nutritious foods are essential for human health and development. However, malnutrition and hidden hunger continue to be a challenge globally. In most developing countries, access to adequate and nutritious food continues to be a challenge. Although hidden hunger is less prevalent in developed countries compared to developing countries where iron (Fe) and zinc (Zn) deficiencies are common. The United Nations (UN) 2nd Sustainable Development Goal was set to eradicate malnutrition and hidden hunger. Hidden hunger has led to numerous cases of infant and maternal mortalities, and has greatly impacted growth, development, cognitive ability, and physical working capacity. This has influenced several countries to develop interventions that could help combat malnutrition and hidden hunger. Interventions such as dietary diversification and food supplementation are being adopted. However, fortification but mainly biofortification has been projected to be the most sustainable solution to malnutrition and hidden hunger. Plant-based foods (PBFs) form a greater proportion of diets in certain populations; hence, fortification of PBFs is relevant in combating malnutrition and hidden hunger. Agronomic biofortification, plant breeding, and transgenic approaches are some currently used strategies in food crops. Crops such as cereals, legumes, oilseeds, vegetables, and fruits have been biofortified through all these three strategies. The transgenic approach is sustainable, efficient, and rapid, making it suitable for biofortification programs. Omics technology has also been introduced to improve the efficiency of the transgenic approach.

Notch signaling-induced cyclin d1 in diabetes ameliorating effects of the isolated polysaccharide from Rosa canina: In vitro and in vivo studies

Notch signaling has a role in the expansion of the pancreas and the pathogenesis of diabetes. Modulation of Notch signaling by natural products seems to pave the way for treating diabetes. This research aimed to scrutinize the involvement of the Notch cascade in the diabetes-ameliorating effects of an isolated polysaccharide from Rosa canina. The isolated polysaccharide was characterized using Fourier transform infrared, nuclear magnetic resonance, high-performance gel-permeation chromatography, and liquid chromatography with tandem mass spectrometry techniques. Rat pancreatic β cells and STZ-induced diabetic rats were treated with the isolated polysaccharide. MTT assay, cell cycle analysis, quantative realtime-polymerase chain reaction, immunohistochemistry, and immunoblotting were used to reveal the growth and the expression levels of Notch1, DLL4, Jagged-1, hes1, Ins-1, Pdx-1, and cyclin d1 in treated and untreated pancreatic cells and tissues. The ameliorating effect of the polysaccharide in STZ-treated cells was accomplished by upregulation of cyclin d1 and hes1 as well as cell cycle progression. Notch inhibition by LY-411575 was associated with the downregulation of cyclin d1 which upregulates with polysaccharide treatment. The significant expression of cyclin d1 (90%) and nuclear expression of hes1 in the pancreas of the polysaccharide group were accompanied by improvement of hyperglycemia and associated biochemical factors as well as regeneration of islet cells as compared to untreated diabetic rats. Based on these findings, upregulation of Notch signaling-induced cyclin d1 could be proposed as the underlying diabetes-reducing effects of the isolated polysaccharide derivative implying that cyclin d1 actuation through activation of the Notch-DLL4 circuit may play the causal role in the treatment of diabetes.

Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses

Cooking at home has experienced a decline in many countries since the mid-20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food-based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant-based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water-soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing "anti-nitrite feeling" has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative "clean label" salamis without negatively affecting their nutritional value.

Comparison of cellulose derivatives for Ca2+ and Zn2+ adsorption: Binding behavior and in vivo bioavailability

Cellulose with distinct colloidal states exhibited different adsorption capability for ions and whether the intake of cellulose would bring positive or negative influence on the mineral bioavailability is inconclusive. This work investigated the binding behavior of carboxymethyl cellulose (CMC), TEMPO-oxidized nanofibrillated/nanocrystalline cellulose (TOCNF/TOCNC), and microcrystalline cellulose (MCC) with Ca²⁺and Zn²⁺ and compared their effects on mineral bioavailability in vitro and in vivo. The results suggested that CMC displayed a higher adsorption capability (36.6 mg g^-1 for Ca²⁺ and 66.2 mg g^-1 for Zn²⁺) than the other types of cellulose because of the strong interaction between carboxyl groups of cellulose and the ions. Although the cellulose derivatives had adverse effects on ion adsorption in vitro, the fermentability endowed by TOCNF/TOCNC counterbalanced the negative impacts in vivo. The findings suggested that the colloidal states of cellulose affected the bioavailability of minerals and could provide useful guidance for applications of specific cellulose.

Formulation of plant-based food and characterisation of the nutritional composition: A case study on soy-moringa beverage

Formulation of plant-based food ingredients rich in nutrients is becoming a viable intervention to enhance food security. In this study, a novel soy-moringa beverage was produced using two processing methods. Method I involved blending soymilk and moringa juice, whereas method II dealt with the co-grinding of soymilk together with blanched moringa leaves. The proximate and mineral compositions, pH, total dissolved solids, and viscosity of the soy-moringa beverages were carefully analysed using standard methods. The results showed different nutritional compositions in the soy-moringa beverages formulated. Moreover, method II was found to be the most effective technique to process the soy-moringa beverage. Hence, the proximate compositions were observed to increase significantly (p < 0.05) with an increase in moringa leaves. The amounts of protein, fat, ash, fibre and carbohydrates increased by 49.77%, 8.59%, 84.85%, 85.71%, and 114.56%, respectively with the increase of moringa leaves. The concentrations of β-carotene, iron, calcium, copper, magnesium, and potassium presented an increasing trend by 147%, 40%, 284%, 30%, 12% and 190%, respectively as moringa leaves increase. The quantitative data on nutritional values and physicochemical properties suggested that the soy-moringa beverages produced with 30 and 40% moringa leaves under method II could be suitable to address undernutrition for vulnerable people.

Potassium Bioaccessibility in Uncooked and Cooked Plant Foods: Results from a Static In Vitro Digestion Methodology

Hyperkalemia is a major concern in chronic kidney disease and in end-stage renal disease, representing a predictor of hospitalization and mortality. To prevent and treat hyperkalemia, dietary management is of great clinical interest. Currently, the growing use of plant-based diets causes an increasing concern about potassium load in renal patients. The aim of this study was to assess the bioaccessibility of potassium in vegetables, concerning all aspects of the plants (fruit, flower, root, tuber, leaf and seed) and to what extent different boiling techniques affect potassium content and bioaccessibility of plant-based foods. Bioaccessibility was evaluated by an in vitro digestion methodology, resembling human gastro-intestinal tract. Potassium content was higher in seeds and leaves, despite it not being possible to define a common “rule” according to the type of organ, namely seed, leaf or fruit. Boiling reduced potassium content in all vegetables excluding carrot, zucchini, and cauliflower; boiling starting from cold water contributed to a greater reduction of the potassium content in potato, peas, and beans. Bioaccessibility after in vitro digestion ranged from 12 (peas) to 93% (tomato) regardless of species and organs. Higher bioaccessibility was found in spinach, chicory, zucchini, tomato, kiwi, and cauliflower, and lower bioaccessibility in peas. Potassium from leaf resulted in the highest bioaccessibility after digestion; as a whole potassium bioaccessibility in the fruits and vegetables studied was 67% on average, with differences in relation to the different organs and species. Further, considering the method of boiling to reduce potassium content, these data indicate that the effective potassium load from plant-based foods may be lower than originally expected. This supports the clinical advices to maintain a wide use of plant-based food in the management of renal patients.