Introduction: Yellow mashua (Tropaeolum tuberosum) is an Andean tuber cultivated in the highlands of Peru and traditionally consumed for its nutritional and medicinal properties, due to its phenolic compounds, which act as antioxidants and anti-inflammatory and antimicrobial agents (1). It is generally cooked before consumption (2); however, heat treatments can alter the concentration of bioactive compounds, which may reduce its functional value (3). The aim of this study is to compare the phenolic content of the peel and flesh of yellow mashua using different cooking methods.

Methods: Samples were exposed to four conditions: no cooking (raw), boiling (96°C for 15 minutes), steaming (96°C for 20 minutes), and baking (180°C for 25 minutes). They were dried at 40°C for 48 hours and then ground and sieved to obtain a powder. Extracts were prepared using ethanol 50%, at a ratio of 1:10, with an ultrasonic bath. Phenolic content was quantified by using the Folin–Ciocalteu method (4). The results were expressed as percentage (%) increase or decrease, depending on the content of phenolic compounds determined (g GAE/100g).

Results: Boiling, steaming, and baking changed the phenolic content of yellow mashua. Cooking methods increased phenolic content in peel, as follows: boiling > baking > steaming, with elevations of 63.5%, 56.5%, and 36.6%, respectively, compared to the raw peel. In contrast, only steaming caused a slight increase in flesh (6.3%), while boiling and baking reduced phenolic content by 35.5% and 13.8%, respectively.

Conclusions: Our findings provide insight into how cooking processes influence the phenolic content of yellow mashua and may help guide strategies to optimize its preparation and promote its consumption for possible health benefits.

References:

1. Chirinos R, Campos D, Warnier M, Pedreschi R, Rees JF, Larondelle Y. Food Chem. 2008;111z(1):98–105.
2. Şengül M, Yildiz H, Kavaz A. Int J Food Prop. 2014;17(3):481–90.
3. Dolinsky M, Agostinho C, Ribeiro D, Rocha GDS, Barroso SG, Ferreira D, et al. J Culin Sci Technol. 2016;14(1):1–12.
4. Anticona M, Blesa J, Lopez-Malo D, Frigola A, Esteve MJ. Food Biosci. 2021;42:101185.

Kiwano or African horned cucumber (Cucumis metuliferus) is an exotic fruit native to Africa and widely grown and exported in New Zealand. However, data on its nutritional profile and chemical composition are scarce despite its global distribution. In addition, Kiwano is relatively unknown in the domestic markets of New Zealand, emphasising the need for this research to raise awareness of its nutritional value, health benefits, and potential for food product development. Analysing different parts of Kiwano is essential for identifying geographical variations in nutrient composition, ensuring a comprehensive understanding of its nutritional potential and targeted food applications. In this study, quantitative analysis of the macro- and micro-nutrients of various fruit parts, such as pulp, seeds, peel, and leaves, was conducted. Our results showed that Kiwano seeds were rich in fat (35.75%), protein (34.02%), and fibre (22.63%), whereas the pulp was high in moisture (13.63%) and carbohydrates (76.54%), and the peel was high in ash (17.33%). The difference in protein content in the different parts of the fruit led to further investigation into the amino acid profile in which histidine, methionine, isoleucine, leucine, and phenylalanine were higher in the leaves and seeds whereas threonine, lysine, and tryptophan were only abundant in seeds. Kiwano leaves showed significantly (P < 0.05) higher levels of vitamins B5, C, D2, E, and K1 while beta-carotene content was high in the leaves and peel and levels of vitamin B1 were high in the seeds and peel. Overall, NZ-grown Kiwano hashigher levels of fat, protein, fibre, and key nutrients than reports from Nigeria and other regions, highlighting its potential for functional food development and the need for further regional comparisons.

The growing prevalence of childhood overweight and obesity in Portugal, rising from 29.7% to 31.9% for overweight and from 11.9% to 13.5% for obesity between 2019 and 2022, has raised concerns about the nutritional quality of foods frequently consumed by children. Snacking habits, particularly those involving packaged and processed products such as cereal bars, play a significant role in children's overall dietary patterns. Although often marketed as healthy options, many cereal bars may not comply with public health recommendations. This study assessed the nutritional composition of cereal bars available on the Portuguese market, evaluating their alignment with the Portuguese Nutrient Profile Model and the National Guidelines for Healthy School Snacks.

A total of 135 cereal bar products were analysed based on their labelled nutritional information, focusing on energy, total fat, saturated fat, sugars, fibre, and salt. The results showed that all bars exceeded the recommended energy threshold (<40 kcal per serving). Only 23% met the total fat limit (≤8 g/100 g), and 36.3% complied with the saturated fat limit (≤3 g/100 g). The average sugar content was 23.5 g/100 g, well above recommended levels. Regarding salt, 28% of the bars met the recommended limit (<0.3 g/100 g).

These findings highlight a significant gap between product formulations and national nutrition policies targeting school-aged populations. This study underscores the need for product reformulation, clearer front-of-pack labelling, and improved nutritional education to promote healthier snack choices for children and support obesity-prevention strategies.

Starch is the second most abundant renewable biopolymer on Earth after cellulose, and is widely distributed in plant tissues such as leaves, stems, seeds, roots, and tubers. However, native starch has limited industrial applicability due to its poor water solubility and low process tolerance. To address these limitations, starch esterification with octenyl succinic anhydride (OSA) is conducted, which introduces hydrophobic substituents by partially substituting hydroxyl groups, resulting in OSA-modified starch (or OSA starch). OSA starch finds applications in both food and non-food products, including functional beverages, salad dressings, and biodegradable films, where it serves as an emulsifier, encapsulating agent, or fat replacer.

Most commercial OSA starches are derived from waxy or normal maize starches through OSA modification followed by enzymatic hydrolysis, rendering them water-soluble and amphiphilic at the molecular level. Interestingly, recent studies have proposed that OSA starch in its intact granular state—prior to enzymatic hydrolysis—can function as an effective Pickering stabilizer. This work will investigate the effect of modification parameters (degree of substitution, particle size and oil volume fraction) on the multi-scale characterization, combined with the formation rules of Pickering emulsions, and then introduce a “Green” hydrophobic modification using zein for novel lutein delivery. This study will promote the development and applications on the multi-scale characterization combined with functional features of starch-based Pickering emulsions.

The increasing demand for alternative plant-based ingredients for foods drives the need for sustainable processing methods. In this study, hempseeds were fractionated using a water-only process, involving soaking, blending, filtering, and centrifuging to produce hempseed meal, cream, serum, and pellet fractions. Composition analysis was performed on each fraction, and the cream and pellet fractions were thoroughly characterized. The results indicated that the cream fraction, mainly composed of oil bodies (OBs), was high in oil (98.6±1.5% d.b.) and low in proteins (2.4±0.8% d.b.). ζ-potential and particle size experiments suggested that a relatively purified OBs cream can be obtained through a fractionation process where only water is needed, and that relatively large OBs were observed across the pH range studied. On the other hand, the pellet can be considered a hempseed protein concentrate (73.8±1.9% d.b. of proteins), which was also relatively high in phytate (12.6±0.8% d.b.). It is suggested that the proteins precipitated following a different mechanism than conventional isoelectric precipitation: in the water-only fractionation of hempseed, phytate formed insoluble ternary complexes with proteins and cations, such as magnesium or calcium, favoring the separation between ingredients, which is confirmed after phytase and phytate treatments. Moreover, Coherent anti-Stokes Raman scattering microscopy images showed that phytate interacted with OBs when added to the cream fraction, reducing particle size, increasing packing of OBs, and extending storage time, interactions that were further evidenced through ζ-potential and creaming stability analysis at different pH values. This study highlights the potential of mild processing for hempseed and demonstrates the role of phytate in enhancing the stability and functionality of plant-based food ingredients and contributing to sustainable food processing methods.

The exploration of environmentally sustainable pigment sources has become a focal point in contemporary research as industries endeavor to discover alternatives that reduce ecological impact. Among the promising alternatives being examined is the use of coffee residues, which are abundant in bioactive compounds, including pigments [1], [2]. This study focused on the extraction of pigments from coffee pulp using innovative techniques such as microwave- and ultrasound-assisted extraction. The polyphenolic content and antioxidant potential of the extracted pigments were assessed. Extraction was conducted at various pH levels (2, 5, 7, 9, and 12) and ethanol concentrations (100:0, 25:75, 50:50, 60:40, 75:25, and 0:100). The process was performed at different temperatures (30–50 °C) and durations (30, 40, 50, 60, and 70 min). The polyphenolic content of the extracted pigments was characterized using Folin and HCl butanol assays, respectively. The antioxidant potential of the pigments was evaluated using DPPH and FRAP assays. The pigments were characterized using HPLC-MS. The highest concentration of hydrolyzable tannins, at 4.75 mg GAE/g, was achieved with the 60:40 ethanol/water mixture of UAE at 50 °C for 60 min, whereas the aqueous extract with pH 12 at 40 °C for 70 min yielded the highest concentration of condensed tannins, at 12.4 mg CE/g. The condensed tannin content increased with pH. The HPLC-MS analyses revealed the presence of Caffeic acid 4-O-glucoside, 1-Caffeoylquinic acid, 3-Feruloylquinic acid, HHDP-hexoside, 1,3-dicaffeoylquinic acid, 5-heptadecylresorcinol, and cyanidin 3-O-xylosyl-rutinoside. The polyphenolic composition increased with time and temperature. The antioxidant activity of the extracts increased with increasing polyphenolic content. This study highlights the potential of coffee residue-derived pigments as natural colorants. These pigments not only serve as sustainable additives, but may also enhance the shelf life of treated products through their bioactive properties.

Introduction

Filled crackers are classified as ready-to-eat snack products characterized by minimal preparation requirements, extended shelf life, and functional versatility. The objective of this study was to reformulate cheese cracker fillings in order to improve their nutritional quality while maintaining their sensory appeal.

Methods

Two formulations were developed with freeze-dried sheep milk cheese and high-oleic sunflower oil, with or without xanthan gum. Moisture content and water activity (a_w) were measured to assess the preservation over time of the filling formulations. Sensory analysis was conducted with regular consumers of the product using a 9-point structured hedonic scale (1 for “dislike extremely”, and 9 for “like extremely”). The fillings were evaluated in sandwich conformations to simulate the usual consumption conditions. Participants assessed color, texture, taste, overall acceptability, and purchase intent. They provided informed consent prior to their involvement in the study.

Results

Nutritionally, these formulations surpass conventional products. They exclude shortening and margarine, lowering trans-fat content. Traditional fats are replaced with sheep milk fat and high-oleic sunflower oil, both known for their hypocholesterolemic effects. Sheep milk fat also provides bioactive compounds with health-promoting properties. Additionally, xanthan gum contributes dietary fiber, supporting physiological function and offering antioxidant benefits. The moisture and a_w showed no significant differences between the fillings with and without xanthan gum. The a_w remained below 0.6, indicating suitable conditions for product preservation. In the acceptability test, no significant differences were found in the scores obtained between the formulations with and without xanthan gum for any of the evaluated attributes (P>0.05). Both formulations were rated very favorably (score higher than 5) by over 60% of participants. The xanthan gum concentration employed had no significant effect on the parameters evaluated.

Conclusion

Therefore, the reformulation led to an enhanced nutritional profile of cheese cracker fillings while preserving favorable sensory perception among consumers.

Plant-based foods have long been recognized for their health-promoting properties, particularly in combating oxidative stress-related disorders. Ferocactus pilosus inflorescences have been consumed in Mexico since pre-Hispanic times; however, their nutritional potential remains largely unexplored, with limited research on their polyphenolic composition and antioxidant properties. This study aims to bridge that gap by quantifying the polyphenolic content of F. pilosus inflorescences and assessing their antioxidant activity. Methodology: Inflorescences were collected from Ejido Guadalupe Victoria, Coahuila, Mexico, then cleaned, dehydrated, ground into flour, and sieved for uniformity. Phytochemical extraction was performed using 70% and 35% ethanol with a hybrid microwave–ultrasound reaction system. The extracts underwent partial purification via column chromatography using Amberlite XAD-16 resin, yielding polyphenols in powdered form. Hydrolysable polyphenols (HP) and condensed polyphenols (CP) were quantified, while antioxidant activity was evaluated using DPPH, ABTS, and FRAP assays. The extracts contained moderate levels of HP (4.76 mg/g GAE DW) and CP (6.91mg/g CE DW), demonstrating notable antioxidant potential: DPPH (0.73 mg TE/g), ABTS (0.37 mg TE/g), and FRAP (0.66 mg TE/g). F. pilosus inflorescences represent a valuable source of polyphenols with significant antioxidant capacity, suggesting potential applications in nutraceuticals and functional foods. Further research is warranted to explore their bioavailability and health benefits.

Commercially available carabeef (CB) is often tough as it is usually sourced from old carabaos retired from farm work. This study explored the feasibility of ultrasound (US) technology in improving CB tenderness, with the possibility of benefiting both the carabeef industry and consumers seeking nutritious, high-quality, and affordable meat. Semitendinosus muscles from Philippine carabaos (Bubalus bubalis) were treated using a water bath-type sonicator and analyzed for changes in meat quality. The effects of treatment duration (TD: 20, 30, 40 min) and water bath temperature (WBT: 5, 12, 25°C) on tenderness, pH, moisture content (MC), water-holding capacity (WHC), and color were assessed. Significant effects were detected in selected treatment combinations. Warner–Bratzler shear press results showed general improvement in tenderness across treatment durations. Color analysis revealed increased lightness (L*) and yellowness (b*) (p<0.05), with no change in redness (a*). TD had no significant effects on pH, MC, or WHC (p>0.05). Scanning electron microscopy revealed US-induced damage to connective tissue layers, including disrupted structure, cavities, and loss of integrity—observations that were associated with enhanced meat tenderness. This study demonstrates the potential of US technology in improving CB texture with minimal impact on other quality parameters. Our results support further optimization studies addressing industrial applications, process conditions, and animal traits.

The clean label concept is undergoing continuous development, driven by increasing consumer demand for transparency regarding food ingredients. Incorporating fruit pulps into processed foods offers a promising strategy for natural sweetening, promoting healthier formulations while aligning with consumer preferences for recognizable, minimally processed ingredients.

To promote the valorization of Portuguese regional varieties of apples and pears—both for their organoleptic quality and their potential use as natural food additives—this study analyzed four apple cultivars, 'Pêro de Borbela', 'Pardo Lindo', 'Repinau', and 'Pêro Coimbra', and six pear cultivars, 'Noiva' and 'Bela-Feia', 'Torres Novas', 'Carapinheira', 'Carapinheira Roxa', 'Lambe-os-Dedos', and 'Amorim'. Total soluble solids (TSS) content was determined by refractometry, and sugar profiles were characterized using high-performance liquid chromatography (HPLC).

‘Pardo Lindo’ apple exhibited a higher TSS content, at about 17 ºBrix, indicating superior quality compared to the other samples. Among the pear cultivars, ‘Carapinheira Roxa’ was the sweetest, with a value of 17 ºBrix, although all pear samples demonstrated a notably high sweetness, with values exceeding 14 ºBrix.

In apples, sugar composition followed a consistent pattern: fructose > sucrose > glucose > sorbitol. Similarly, fructose was the dominant sugar in all pear cultivars, with levels exceeding 250 mg/ g DW and reaching up to 450 mg/ g DW.

Given its high sweetening power, the predominance of fructose in these varieties highlights their potential as natural ingredients for use as alternatives to refined sugars in food formulations.