The convergence of Social Internet of Things (SIoT) technologies and behavioral health strategies offers promising avenues for promoting healthier eating habits. SIoT, which integrates social interactions with IoT, enables smart devices to communicate and collaborate in ways that simulate human social relationships. This emerging paradigm has the potential to transform dietary behaviors by leveraging personalized data, real-time feedback, and social influence mechanisms. Future trends in SIoT could involve advanced systems that use edge computing and AI to provide tailored dietary recommendations, monitor nutritional intake, and foster community support for healthy eating. However, the implementation of SIoT in promoting healthier eating faces several challenges, including data privacy concerns, the need for seamless interoperability among diverse devices, and the ethical considerations of using social data for behavior modification. This review explores the intersection of SIoT and dietary behavior, addressing current advancements, evaluating the effectiveness of behavioral approaches supported by SIoT, and identifying key obstacles that must be overcome to enhance the impact of these technologies on healthier eating practices. By examining these aspects, we aim to provide a nuanced understanding of how SIoT can be leveraged to support better eating habits and contribute to overall public health improvements. The integration of smart devices, the Internet of Things (IoT), and social networking is poised to revolutionize healthcare by enhancing the efficiency and effectiveness of various applications and services. This transformation is further advanced by the emerging concept of the Social Internet of Things (SIoT), which merges social interactions with IoT. SIoT represents a paradigm where objects, akin to humans, possess social attributes and engage in relationships to fulfill their needs, thereby improving performance and efficiency. This investigation underscores the importance of addressing these challenges to fully harness the potential of SIoT in revolutionizing healthcare delivery.

The challenges of the expanding global population have necessitated the exploration of plant-based protein sources to minimize animal product consumption. Pulses and legumes may be worth investigating.

However, legumes have comparatively low amounts of sulphur-containing essential amino acids and higher levels of anti-nutrients; they are also difficult to cook and have low digestibility. The goal of this study was to manufacture essential amino acids in balanced legumes through extrusion. Thus, several types of broken legumes and lentils (byproducts of the milling process) were collected and pulverized. Powdered legumes and lentils were combined with a plant-based protein isolate.

Four combinations containing chickpeas/lentils/mung beans/protein isolate at different ratios (A—42:20:34:4, B—35:30:31:4; C—45:27:25:3; D—37:25: 35:3) were formulated using MATLAB's linear programming. The mixture was extruded using a twin screw extruder at die temperature (100 to 115 °C) with a screw speed of 100-200 rpm at a constant feed rate of 12 rpm and a feed moisture of 22%. The extrudate was passed through a specifically designed die. Antioxidant activity was calculated by TPC, total flavonoid content (TFC), ABTS, FRAP, and DPPH. Anti-nutrient percentage was analysed by the percentage reduction in anti-nutrients, and structural qualities were studied by scanning electron microscopy (SEM) and X-ray diffraction (XRD).

The extrusion procedure lowered antinutritional factors by 77.2 to 93.6%. Higher temperatures resulted in a considerable reduction in antioxidant capacity. However, a low temperature and high rpm retained substantial (p<0.5) TPC and TFC. The interior structure revealed the formation of extensive air cells. An open cell structure and a thinner cell wall at lower temperatures showed high expansion. This might be attributed to the quicker cooking time of lentils (9 to 15 minutes). XRD revealed extrusion cooking transformed the disordered protein structure and crystalline starch structure to an amorphous one, indicating a continuous gelatinized starch phase. Formulation C, with a higher amount of chickpeas, showed greater expansion and retained maximum antioxidants.

Introduction

The growing interest in plant-based diets has led to a shift in dietary habits, with a focus on replacing traditional animal-derived milk with plant-based alternatives like plant-based milk analogues (PBMAs). These alternatives offer nutritional benefits like lower saturated fats and calories and are often fortified to meet or exceed traditional dairy food nutritional profiles.

Methods

This study aimed to develop and evaluate the potential of PBMAs as sustainable and nutritious dairy milk substitutes. High-quality raw materials were procured, and preliminary processing techniques were optimized. Physical, chemical, and organoleptic evaluations were conducted, with the most sensorily acceptable sample selected for innovative food products.

Results

The pH of plant-based milk analogues (PBMAs) ranged from 6.0 to 6.8, making them slightly acidic to neutral. Oat milk excelled in carbohydrates (82.24 g/100g) and moisture (87.5 g/100g), while little millet milk was superior in protein (9.17 g/100g) and iron (9.2 mg/100g). Cow's milk contained the highest fat (3.2 g/100g) and calcium (110 mg/100g). Corn milk offered a balance of carbohydrates (70.10 g/100g) and protein (8.32 g/100g). Oat milk also demonstrated higher viscosity (48.6 cP) and superior sensory acceptance. Regarding antioxidants, oat milk contained the most polyphenols (10.6 mg GAE/100g), followed by corn (7.05 mg GAE/100g) and little millet (6.04 mg GAE/100g) milk.

Conclusions

This study suggests that plant-based milk analogues (PBMAs) like oats milk, corn milk, and little millet milk can be a sustainable alternative to traditional cow's milk. These alternatives offer high nutritional content, high protein, high iron levels, and high total polyphenol content. They are also suitable for various culinary applications, making them suitable for individuals with dietary restrictions or preferences. Further research is needed to improve the quality, functionality, and acceptance of PBMAs, driving innovation and sustainability in the global food system.

Ginger, also known as Zingiber officinale, has been used for its therapeutic properties in various cultures. This study aimed to assess the effectiveness of ginger in reducing menstruation discomfort and controlling symptoms associated with menopause in women through a randomized controlled clinical trial. This study involved 100 female volunteers aged 16--45 recruited from gynaecology clinics and internet health forums. The participants were randomly assigned to take 500 mg of ginger extract twice daily for three menstrual cycles in the dysmenorrhea group and three months in the menopausal group. The results show a significant decrease in VAS ratings for menstrual pain in the ginger group compared to the placebo group. Additionally, individuals in the menopausal group saw significant enhancements in MRS ratings, specifically in hot flashes and sleep disruptions. Ginger has been shown to be a potent natural therapy for reducing menstruation discomfort and controlling symptoms associated with menopause. These findings indicate that ginger has the potential to be used as a supplementary therapy in women's health. However, to validate these findings and investigate the underlying processes, more studies should be conducted using larger sample sizes and longer follow-up periods. Furthermore, additional areas include long-term effectiveness, mechanics studies, comparison studies, diverse populations, and dose--response relationships.

Introduction: Fermentation is an anaerobic process in which sugars are converted into alcohol by bacterial enzymes or into lactic acid by yeasts [1][2]. Apple is rich in vitamins and phytochemicals, mainly flavonoids, and is responsible for antioxidant action [3][4]. Apples that are unsuitable for fresh use or of inappropriate commercial size are not valued in the market, as they often do not have the physical characteristics the consumer appreciates, and are therefore rejected. Furthermore, in industries and fruit processing, high amounts of waste are generated [5].

Objectives: Study possibilities for valorizing apple waste through fermentation, combining the circular and sustainable economy concepts.

Methods: Local producers, processing industries, and commercial areas were contacted to establish collaborations and test different apple fermentation conditions, varying the part of the fruit used. Flasks with apple and water were placed in the oven at 30ºC, samples were collected every 24 hours, and the pH was measured. The fermented products were analyzed to evaluate their antimicrobial activity, measuring the inhibition halo for Escherichia coli, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Staphylococcus epidermidis, and Candida albicans.

Results: The most promising was the test with only apple pulp since it was under these conditions that a greater inhibition halo was recorded, compared to tests with combinations of pulp, peel, seed, and stem. Fermented apple pulp demonstrated greater activity in the sensitivity test for Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, and Staphylococcus epidermidis.

Conclusions: Fermented apple appears to have antimicrobial activity against several species. It is necessary to repeat the tests and analyze the intermediate fermentation times. It would be interesting to vary the state of division of the fruit, as well as to carry out biostimulation tests and bioinoculation. As a future project, in addition to analyzing antimicrobial activity, it is intended to identify fermented products, using UV/VIS spectrophotometry and HPLC.

Introduction: Tomatoes and bell peppers, essential vegetables rich in nutrients and antioxidants, are also highly perishable. This study, therefore, examined the potential of chitosan solution (CS), clove oil emulsion (COE), and chitosan nanoparticle-loaded clove oil (CNLCO) as edible coatings to extend the shelf life of these vegetables.

Methods: Coated samples were stored at room temperature (28 ± 7 °C) for a period of 30 days. Changes in sample ripening were evaluated based on colour and weight every 3 days, and chemical analyses were conducted every 5 days.

Results: Only CNLCO-coated bell peppers lasted 15 days before turning red, while all categories of tomatoes turned red by day 12. There was a substantial weight loss of up to 71.9% in the first 2 weeks of storage for the bell pepper groups, while the tomato groups experienced an average weekly weight loss of 5.2%. The pH, total soluble solid (TSS), total sugar (TS), reducing sugar (RS) and non-reducing sugar (NRS) values of the treated samples' ranges were as follows: pH (4.3-4.9), TSS (2.9-3.8 Brix), TS (1.5-2.1%), RS (0.9-1.0%), and NRS (0.5-0.9%) for tomatoes and pH (4.9-6.0), TSS (3.1-5.5 Brix), TS (2.1-5.2%), RS (0.2-0.4%), and NRS (0.5-1.0%)] for bell peppers. The titratable acidity (TTA) values for the tomato groups (0.5-0.9%) were normal, while both bell pepper groups with chitosan in their coating showed deteriorating values (CS: 1.2%; CNLCO: 0.6%) on day 25.

Conclusion: The pH, TSS, TS, RS, and NRS values of the treated samples did not reach levels indicative of spoilage during storage, unlike the untreated samples. Applying the studied edible coatings, alone or in combination, is important in reducing postharvest losses of tomatoes and bell peppers and will offer new possibilities for the field.

ABSTRACT

Scientists predict that rapid increases in the world population will lead to difficulty accessing nutrients for humans in the future. Based on this foresight, finding alternative food sources, such as edible insects, has become an important research subject. Compared with farm animals and poultry, insects’ positive contributions to the environment have made them an alternative for sustainable nutrition. Despite its increasing popularity and its recognition as a nutritious and sustainable food source, the consumption of edible insects is still an unusual concept for many people.

This study examines the attitudes of gastronomy and culinary arts students towards edible insects as an alternative nutrient source. The study sample consisted of 33 participants, 63.6% (n=21) female and 36.4% (n=12) male students, with an average age of 23.09.

Three bar recipes were developed for this study. All bars contained mashed dates, crushed raw almonds, and raw almond flour. Aside from these common ingredients, the first bar contained chocolate-flavored protein powder and oat flour, the second bar contained locusta migratoria-type cricket in apowdered form, and the third bar contained locusta migratoria both in a powdered form and as the whole insect. All bar ingredients were mixed separately and shaped into bars. All ingredients, including the insects, were suitable for immediate consumption; therefore, heat treatment was not applied.

A face-to-face interview technique was applied for the taste test. While 17 participants consumed the bars with insects, 16 did not, and the reasons they gave were that they found insects disgusting, unhealthy, and against their religious beliefs and cultural values. It was concluded that, if gastronomy and culinary arts students were educated about the environmental benefits of edible insect consumption, their nutritious values, and the hygienic conditions in which these insects are bred and processed, the consumption of insects may increase in the future.

The dietary intake of iron (Fe) was assessed in young adults at De Montfort University (DMU, UK). Comprehensive nutrient intake was collected from 111 (20.45 yrs old; 78 female) DMU students between 2015 and 2016 from three major ethnic backgrounds (41 Asia, 41 Africa, 27 Europe), using a validated variant of the Nutrition Norfolk Food Frequency Questionnaire. According to their BMI values, 25.7% and 8.3% of this population were overweight and obese; meanwhile, 9.2% were underweight. The overweight status is three times that of the national average in this age group, 10.6%. The dietary intake of Fe was significantly higher in male participants (17.700 vs. 13.634 mg/day; p-value=0.0023), which could be attributed to the significantly higher intake of foods rich in bioavailable iron, specifically meat (271.553 vs. 193.063 g/day; p-value=0.016), in males. Moreover, the dietary intakes of Fe did not show statistical differences according to BMI [underweight (11.684) < obese (12.953) < overweight (15.276) < normal weight (15.405), p-value=0.546] or ethnic background [African (13.888) < European (14.724) < Asian (15.837), p-value=0.249; all in mg/day], which might be attributed to the low/different number of responses. However, the results would be logical as they reflect higher dietary intakes of this essential mineral in those groups with healthy food intake and would be related to the increased consumption of high-energy foods with low-micronutrient content. The dietary intakes of Fe recorded were higher than the reference nutrient intake (RNI) established for male (8.7, range=6.257-43.809) and female (14.7, range=4.748-40.693; all in mg/day) populations in the UK for most of the participants. Suboptimal iron status is associated with anemia and physical weakness, work capacity, and tolerance, which could have a negative impact in academic performance that should be tackled by implementing public health strategies and interventions to enhance body Fe status in university students.

Rare earth elements are widely distributed in foods. Although the biological role of ytterbium (Yb) is unknown, is said to stimulate metabolism. The presence/distribution in topsoils from Leicestershire (UK) are shown to represent some risks for the population. In detail, 106 wild mushrooms were collected from Leicester city and Bradgate Park. Yb was monitored by ICP-MS in cleaned/dried/homogenised mushrooms [LoD=0.57 ng/g dry weight (dw)]. Mushrooms collected in Bradgate showed higher levels of Yb (median and ranges, in µg/g dw): 1.76 (0.29-56.33) vs. 1.47 (0.45-300.95). These results could be explained by the levels in topsoils, which were slightly higher in those collected in the rural areas [0.90 (0.49-1.14) vs. 0.83 (0.62-1.21); all in mg/kg)]. Similarly, levels of Yb were higher than those monitored in edible mushrooms collected in Poland’s forests (0.01-0.21 mg/kg dw), which were collected in topsoils with lower contamination of this element (0.02-0.42 mg/kg). Our results might suggest similar sources of this element throughout Leicestershire, although no correlation was found between topsoils and mushrooms (p-value=0.58). The content of clay might explain the distribution of Yb in the mushrooms collected in the urban areas. Thus, mushrooms with a higher content of Yb were found in those picked up in the NE area versus the NW of the city (4.38 vs. 0.98 µg/g dw), as clay content was significantly higher in topsoils sampled in the NE (27 vs. 18.5%). However, we did not see any significant correlations between the Yb levels in mushrooms and topsoils for any of the soil properties/textures determined. Yb also varied between major mushroom species collected (median and range, in µg/g): Agaricus bitorquis [edible; 0.92 (0.90-7.69), Panaeolus foenisecii [poisonous; 4.24 (1.13-176.82)] and Mycena citrinomarginata [unclassified; 6.61 (1.58-76.74)]. Although no limits have been established for Yb in edible mushrooms as yet, its presence would represent a minimal risk for Leicester’s population.

DSCs are a source of anthocyanins (ACNs) that have been proven to suppress tumor growth and metastasis in vitro and in vivo. TNBC metastasis is linked to genes associated with cell growth, stemness, hypoxia, and epithelial–mesenchymal transition (EMT), where epithelial cells acquire enhanced motility and invasiveness. This study assessed ACN’s role in TNBC tumors from an animal model mimicking stage-IV human BC.

4T1 TNBC cells were implanted into BALB/c mice mammary fat pads. The control group received saline solution by gavage every other day. The ACN group was fed 150mg of ACN (Cyanidin-3-O-Rutinoside) per kg body weight by gavage every other day. The DOX group received 2mg/kg body weight (I.P. injection) every 4 days, and the COMB group received both ACN and DOX at the same doses and times. Mice were euthanized when primary tumors reached 2000mm³. Tumors were analyzed for mRNA levels of genes associated with invasion and metastasis.

ACN treatment downregulated mRNA levels at 0.15-(CD44), 0.24-(HIF-1a), 0.22-(SNAI1), 0.31-(mTOR), 0.53-(RGC-32), 0.20-(SIRT1), 0.12-(STAT3), 0.14-(TGFb), and 0.18-(Tjp)-fold of control. Moreover, when compared to DOX, ACN downregulated genes linked to aberrant cell growth, EMT, and poor clinical outcomes such as CREB, HIF-1a, PIK3CA, and RGC-32 (0.04-, 0.20-, 0.05-, and 0.52-fold of DOX, respectively). Furthermore, DOX alone failed to suppress RGC-32, but COMB showed downregulation to 0.4-fold of DOX, suggesting a role of ACNs in enhancing the therapeutic efficacy of DOX.

ACNs effectively downregulated genes pivotal in TNBC metastasis, promoting angiogenesis, EMT, invasion, metabolic reprogramming, and stem cell maintenance. This suggests ACN’s potential to improve TNBC patient outcomes in chemoprevention and combination therapy. Further research is needed to investigate correlations between tumor gene expression and metastasis in harvested organs from this animal model.