The variety of food products available for specific consumers, such as diabetics, constantly needs to be improved. It is particularly important to provide them with products of high nutritional quality. When designing and producing such products, it is also worth paying attention to their environmental aspects. At the agricultural production stage, approximately 15% of raw materials are never used immediately after harvesting. The use of such vegetables, which are not suitable for direct consumption according to commercial requirements, is therefore of ecological importance and fits within the zero waste trend.

This study aimed to develop vegetable ball recipes that included an additive with health-promoting importance for diabetics and analyze them. The raw materials used were vegetables supplied directly from a farm, which were of an off-range nature: carrots, broccoli, parsley, cauliflower, red beet, and other minced vegetables in frozen form. Powdered white mulberry leaf extract (100 mg, 200 mg, or 350 mg DNJ) was used as a biologically valuable component for diabetics. Fifteen variants were produced, which were bound together with potato starch (5% additive) and frozen (-23°C). These methanolic extracts (after sonification) were characterized by nutritional value, color, polyphenol content, and antiradical activity.

The vegetable balls provided energy in the range of 20-30 kcal/ 100 g and a fiber content of approximately 7%. Their polyphenol content was measured using the Folin reagent, oscillated at 1.111 - 3.236 mg GAL/ g d.m.; the scavenging activity of ABTS^·+, at a level 11.920 - 45.168 mM Tx/ g d.m.; and scavenging activity against DPPH·, at the level 2.182 - 3.791 mM Tx/g d.m., depending on the formulation. To summarize, this study showed that the proposed usage of off-range vegetables in the formulation of vegetable balls is justified, providing an interesting new product for discerning consumers.

Introduction: Snacks are a crucial part of dietary patterns, providing energy and nutrients. However, micronutrient deficiency is a public health concern, especially in Africa. The aim of this study was to develop cakes fortified with cabbage (CC), Tete (TC), and Amunututu (AC), and to assess their nutrient content and acceptance.

Methods: Cabbage, Tete (Amaranthus hybridus), and Amunututu (Malabar spinach) were freshly purchased, sorted, blended, and mixed with cake batter before baking. Nutrient analysis was performed using the Association of Official Analytical Chemists (AOAC) methods and data were analysed using SPSS V26.

Results: There were significant differences in the nutrient content of cake samples. Moisture content ranged from 32.79±0.04% in plain cake to 60.58±0.03% in CC. The protein content of the plain cake was highest (9.46±0.10%) among all samples. The fat content ranged from 4.49±0.03% in CC to 13.40±0.03% in plain cake. There was significant difference in the fibre content of the samples. The ash content of the samples ranged between 0.75±0.05% in CC and 1.03±0.01 in TC. There was no significant difference between the ash contents of TC and AC. The carbohydrate content of the samples ranged from 27.28±0.13% in cake with all three vegetables to 43.48±0.12 in plain cake. The potassium content of the cake samples ranged from 294.67±0.00mg/100g in plain cake to 425.41±43.58mg/100g in TC. The micronutrient contents of the cakes were similar across samples. On a scale of 1–5, panelists ranked AC as 2.33±0.89 on average and plain cake as 4.83±0.39. There was no significant difference in acceptability ranking for CC (3.67±0.65), TC (3.17±0.84), and cake with all three vegetables (3.08±1.17) (p>0.05).

Conclusions: Cakes with vegetables were nutrient-dense and high in fibre, offering a healthier alternative to plain cakes. Respondents preferred plain cakes, likely due to taste familiarity. However, cakes with vegetables were well accepted, except AC.

Apple pomace, a by-product of apple processing, is produced in excess of 4 million tons annually worldwide, often ending up in landfills and raising sustainability concerns. However, this by-product is rich in dietary fibre and antioxidants, which have been shown to benefit gut health in in vivo studies using apple pomace. This makes apple pomace an ideal functional ingredient to potentially reduce meat consumption while enhancing consumer health.

In this study, three apple varieties—Cortland, Empire, and Red Delicious—were processed on a small scale to produce cider and apple pomace. The pomace was freeze-dried over 24 hours, and then rehydrated and incorporated into beef meatballs (80% lean meat). These meatballs were cooked to an internal temperature of over 160°F. For the sensory test, 104 panelists evaluated three types of meatballs: a control (no apple pomace), and meatballs with 10% and 20% apple pomace inclusion. Participants rated the aroma, texture, taste, and overall preference. Additionally, the samples underwent proximate, texture, colour, and yield analyses.

A chemical analysis of the apple pomace revealed the presence of polyphenolic compounds like flavanols and caffeic acid. The sensory analysis showed no significant differences (p>0.05) in preference and liking between the groups. Objective analyses also found no significant differences (p>0.05) in texture profile or external colorimetric analysis among the meatball samples.

This study uniquely demonstrates the process of freeze-drying, rehydration, and incorporation of apple pomace into meatballs, highlighting that it does not significantly affect the product's texture, taste, or aroma. The data suggest that consumers may accept a substantial amount of apple pomace in meat products. Further research should explore the nutritional benefits and functional properties of freeze-dried apple pomace as an upcycled ingredient, and its potential applications in a broader range of food products.

Introduction: Green tea kombucha (GTK) is a fermented tea that emerged as a promising probiotic antioxidant beverage. Nevertheless, no clinical trials have investigated its effect on human intestinal microbiota and serum metabolites. This study aimed to bridge this gap by examining the influence of GTK on microbiota diversity and composition, and serum metabolites of individuals with excess body weight.

Methodology: This is a randomized controlled clinical trial, that lasted ten weeks with two parallel groups: the control group (n=29) under a healthy diet with energy restriction (-500 kcal/day), and the kombucha group (n=30) with the same diet + GTK (200 ml/day). Fecal and serum samples were collected before and after the intervention. 16S rRNA was used for microbiota analysis. Serum untargeted metabolomics used chromatographic analysis with HPLC coupled to a TOF Mass Accuracy.

Results: Differential abundance analysis between the two groups showed changes in family, genus, and species levels, but no significance remained after adjusting by Benjamini–Hochberg. When comparing the changes between baseline and endpoint, Chao 1 (genus level) increased only in the kombucha group (p=0.027). Shannon index and beta diversity by Bray–Curtis dissimilarity did not show any changes after the intervention. In relation to metabolomics, 707 features were found as exclusive of the kombucha group in the ESI+ mode, and 674 features in the ESI- mode. After the exclusion of drugs/toxins, a total of 17 putative metabolites in ESI+ mode and 18 in ESI– were identified only in the kombucha group. Among them, there were compounds derived from fungi (aspergoterpenin D); involved in the glutathione metabolism pathway (5-L-Glutamyl-L-alanine), and with anti-inflammatory effects (ankaflavin).

Conclusion: GTK did not greatly modify intestinal microbiota composition, but it had a relevant impact on the serum metabolome that could positively improve the metabolic health of individuals with excess body weight.

Consumers are becoming increasingly interested in functional foods, specifically synbiotic products, that not only provide basic nutrition but also have added health benefits. This study was conducted on soy and cow's milk yoghurts that used probiotic culture ABT7 (mixed culture: L. bulgaricus, S. thermophillus, B. animalis) and prebiotics like psyllium husk. Additionally, this study aimed to determine the effect of prebiotics and probiotics on different physico-chemical, microbial, and sensory properties of the prepared synbiotic yoghurts.

Four different formulations of soy yoghurt and cow's milk yoghurt were made using psyllium husk and probiotics, with the first batch of each serving as a control. The best formulation was chosen based on sensory attributes and the selected formulations were then physically examined and chemically analyzed for various parameters such as pH, titratable acidity, water syneresis, total soluble solid (TSS), total reducing sugar, total phenol content, total flavonoid content, total antioxidant activity, and microbial counts at different storage intervals of 1, 4, 8, and 12 days. This study found that synbiotic soy milk yoghurt, specifically with 0.5% psyllium husk, had the highest nutritional value, high viability, and high phenolic, flavonoid, and anti-radical activity, with levels ranging from 8.15 to 8.32 log cfu/ml, from 2.21 to 2.84%, 5.64 to 25.53%, and 62 to 64%, respectively, when stored for 12 days. However, based on these evaluations, it has been revealed that the synbiotic yoghurts could not be stored beyond 12 days, even at a refrigeration temperature (4°C). The potential applications of soy yoghurt as a functional food could be expanded by incorporating underutilized, fiber-rich ingredients such as psyllium husk to maximize its nutritional benefits.

Introduction

In Romania, adopting a plant-based diet could have a profound impact on agricultural land use, reflecting broader global trends. This study investigates the potential land savings by analyzing the land required to produce various sources of calories. The focus is on understanding how a shift in dietary habits could contribute to more sustainable land use, environmental conservation, and the achievement of Sustainable Development Goal (SDG) 12, which aims to ensure sustainable consumption and production patterns.

Methods

The research employs data from governmental sources (Romanian Ministry of Agriculture), and international reports from organizations (FAO). It examines the land-use efficiency of different foods, comparing meat, dairy, grains, and legumes. The analysis involves calculating the land required per calorie produced and extrapolating these findings to model the impact of a nationwide dietary shift.

Results

Preliminary findings indicate that plant-based foods, such as grains and legumes, require significantly less land per calorie compared to animal-based products. For example, producing one calorie from beef requires substantially more land than producing the same amount of calories from beans. If Romania's adult population transitioned to a plant-based diet, the potential reduction in agricultural land use could be as high as 75%. This transition would not only free up land for other uses but also reduce the pressure on natural ecosystems and lower greenhouse gas emissions from agricultural activities.

Conclusions

Transitioning to a plant-based diet among Romania's adult population presents an opportunity for substantial agricultural land savings and environmental benefits. Such a dietary shift would support the conservation of natural resources and contribute to national and global sustainability goals. Moreover, the proposed model can be applied to other countries, providing a scalable solution to reduce agricultural land use worldwide. Efforts must coordinate to educate the public on plant-based diet benefits and develop policies for sustainable agriculture.

Olive trees have been able to adapt to different pedoclimatic conditions over the centuries. Olive plantations represent a strategic sector and contribute to environmental and biodiversity conservation. Olive and olive oil production is of great socio-economic importance. The aim of the present work is to assess the phenolic profile and the antioxidant potential of different varieties of Algerian olive oils (Aharoun, Agnaw, Adjeraz, Aymel). Their total phenolic content (TPC) and the total flavonoid content (TFC) were determined spectrophotometrically. Antioxidant activity was tested using reducing power and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Aharoun olive oil showed the highest contents of polyphenols (177. 21 ± 2.59 mg GAE/Kg) and flavonoids (9.34 ± 1.27 mg QE/Kg), whereas Aymel showed the lowest contents of polyphenols (40.11 ± 3.89 mg GAE/Kg) and flavonoids (4.38 ± 0.71 mg QE/Kg). The former olive oil (Aharoun) exhibited the highest reducing power (0.38 ± 0.037) and was the most effective against DPPH free radicals (95.46 ± 0.39 %). However, Adjeraz presented the weakest reducing power (0.09 ± 0.004) and free radical scavenging activity (43.60 ± 2.52 %). A positive correlation between the oils' phenolic/flavonoid contents and antioxidant activity was observed. The results showed that the olive oils contain significant quantities of phenolics and flavonoids with interesting antioxidant activity. These findings support the need to intensify olive cultivation in Algeria to improve food security and promote the growth of the national economy.

ABSTRACT：

Background: A gut microbial metabolite, trimethylamine N-oxide (TMAO), has been associated with type 2 diabetes mellitus (T2DM). Few previous prospective studies have addressed associations of changes in TMAO with T2DM incidence.

Methods: Data were derived from a longitudinal cohort conducted from 2019 to 2021 in rural areas of Fuxin County, Liaoning Province, China. A total of 1515 diabetes-free participants aged above 35 years were included. The concentrations of serum TMAO and its precursors were measured at two time points, namely in 2019 and 2021. TMAO and TMAO changes (ΔTMAO) were separately tested in a logistic regression model. For further examination, ORs for T2DM were calculated according to a combination of TMAO levels and ΔTMAO levels.

Results: During a median follow-up of 1.85 years, 81 incident cases of T2DM (5.35%) were identified. Baseline TMAO levels exhibited a nonlinear relationship of first decreasing and then increasing, and at only the highest quartile were associated with the risk of T2DM. The OR for T2DM in the highest quartile of serum TMAO was 3.35 (95%CI: 1.55-7.26, P = 0.002), compared with the lowest quartile. As for its precursors, only the choline level was associated with T2DM risk, and the OR for T2DM in the Q3 and Q4 of serum choline was 3.37 (95%CI: 1.41-8.05, P =0.006) and 4.72 (95%CI: 1.47-15.13, P = 0.009), respectively. When considering both baseline TMAO levels and ΔTMAO over time, participants with sustained high TMAO levels demonstrated a significantly increased risk of T2DM, with a multivariable-adjusted OR of 8.68 (95%CI: 1.97, 38.34).

Conclusion: Both initial serum TMAO levels and long-term serum TMAO changes were collectively and significantly associated with the occurrence of subsequent T2DM events. Interventions aimed at normalizing TMAO levels, such as adopting a healthy dietary pattern, may be particularly beneficial in T2DM prevention.

The human population is growing rapidly—it is expected to reach 9 billion by 2050 [1]—and people are living for longer periods, which, in association with poor nutrition and sedentarism, has increased the incidence of age-related metabolic diseases such as osteoporosis [2]. Microalgae are a valuable source of bioactive compounds that affect bone formation and mineralization. Methanolic extracts of Chlorella sp., Dunaliella salina and Phaeodactylum tricornutum were screened for osteoactive compounds using a zebrafish operculum assay and a gilthead seabream vertebrae-derived VSa13 cell line. Three concentrations (10, 31.6 and 100 µg/ml) were evaluated for each extract. While no significant effect was observed on opercular bone mineralization for any of the extracts and concentrations used, the extracts prepared from Chlorella sp. at all concentrations tested and D. salina extract at the highest concentration decreased the mineralization of the VSa13 extracellular matrix when compared to the control (0.1% DMSO). This anti-mineralogenic effect was associated with a change in cell morphology, suggesting that it may be the consequence of altered cell differentiation. On the other hand, extracts from P. tricornutum increased extracellular matrix mineralization by around 4% at all concentrations tested. This pro-mineralogenic effect may be related to the presence of high amounts of polyphenols in methanolic extracts. Polyphenols are secondary metabolites with a wide range of biological activities [3,4], in particular with the ability to stimulate bone formation and mineralization, but also osteoblast proliferation and differentiation [5]. Our results suggest that extracts from P. tricornutum may represent a promising source of nutrients that can potentially be used for the treatment or prevention of osteoporosis.

Introduction: A growing demand for a wide variety of plant-based protein-enriched foods is currently observed. However, obtaining products that can attract consumers while preserving their nutritional and sensory value can be challenging.

Objective: The aim of this study was to develop plant-based protein-enriched snacks with adequate sensory characteristics that can be added to vegetable dishes in order to increase their protein supply.

Materials and Methods: Two types of snacks with pea protein and faba bean protein concentrates, virgin olive oil, and curry were elaborated. Firstly, emulsions were prepared by gentle stirring of the protein solution (to provide approximately 15% protein) with the oil (10%). After emulsion, curry (0.8%) was added, and the mixture was heat-treated in a steam sterilizer.

Results: The protein content of the snacks was 16.25% and 16.05% for the pea and faba bean products, respectively, allowing them to qualify as “high protein” (EU Regulation 1924/2006).

Sensory analysis results showed that 71% (for the pea protein snack) and 67% (for the faba bean protein snack) of consumers considered the odor of the products acceptable. In terms of taste, differences between the two snacks were found. Whereas 86% of the panelists noticed the curry taste in the pea protein snacks, only 38% reported this flavor in the faba protein snacks, which were described as odd by 71% of panelists.

Regarding instrumental sensory tests, the surface color was darker than the core color in both snacks. Texture analysis showed that the pea protein snacks were significantly harder (hardness = 25.78 N) than the faba bean protein snacks (hardness = 9.17 N), probably due to to differences in the composition of both concentrates.

Conclusion: Two types of plant-based protein-enriched snacks were developed. Those based on pea protein seemed to be more adequate from a sensory point of view.