Food Science Today

Impact of different cooking methods on the proximate chemical and fatty acid composition of blackspot seabream (Pagellus bogaraveo) and blackbelly rosefish (Helicolenus dactylopterus) from the North Atlantic Azores (Portugal) Archipelago

Tue, 07 Oct 2025 00:00:00 +0000

Demersal fish are essential to the gastronomy and economy of the Azores (Portugal), highlighting the importance of preserving their nutritional quality, which requires further research regarding the suitability of the cooking methods applied. The aim of this study was to evaluate the proximate composition and fatty acid profile of blackspot seabream (Pagellus bogaraveo) and blackbelly rosefish (Helicolenus dactylopterus) following different cooking methods (baking, boiling, frying and grilling) in order to conclude which is most suitable for preserving the nutritional quality of each species. Parameters such as water loss (calculation), moisture and ash (thermogravimetry), total fat (acid hydrolysis with extraction process) and fatty acid profile (gas chromatography with flame ionization detection) were analyzed. One-way analysis of variance (ANOVA) was conducted to compare sample means and identify significant differences between species. The obtained results indicated that grilling retained the highest mineral content, while all cooking methods resulted in unsaturated fatty acids/saturated fatty acids ratios above recommended values, confirming the high nutritional quality of both species. Based on polyunsaturated fatty acids composition and lipid health indices (fresh-lipid quality, atherogenicity index, thrombogenicity index, health-promoting index, polyene index, and hypocholesterolemic/hypercholesterolemic ratio), grilling was the most suitable method for blackspot seabream (Pagellus bogaraveo), whereas boiling was optimal for blackbelly rosefish (Helicolenus dactylopterus). These findings highlight the impact of cooking methods on these fish species nutritional value, reinforcing their role in promoting cardiovascular health.

Development and physicochemical and microbiological evaluation of breads with macaúba pulp flour (Acrocomia intumescens)

Thu, 18 Sep 2025 00:00:00 +0000

The species Acrocomia intumescens (macauba) has significant economic importance and, during its industrial processing, especially for the extraction of fixed oil, it generates a significant amount of residues that can be used in the production of flour for incorporation into bakery products. This study aimed to develop bread formulations with macaúba pulp flour (10%, 13%, and 16%) and evaluate their physicochemical and microbiological characteristics. Bread formulations containing 13% and 16% macaúba pulp flour exhibited higher moisture content (~28%), while the 16% formulation also showed the highest carbohydrate content (~48%). All supplemented formulations demonstrated an increase in lipid content, ranging from 12.35% to 12.87% (~3% higher than the control), resulting in higher energy values. No significant differences were observed in pH (6.65 to 6.99), titratable acidity (0.42% to 0.49%), protein (9.70% to 10.82%), or ash content (2.74% to 2.92%) compared to the control. Microbiological analyses indicated that the breads were in adequate hygienic and sanitary conditions. The variations in the components indicate that the addition of macaúba pulp flour contributed to the physical-chemical characteristics of the final product.

Development and nutritional characterization of chips made with tucumã-do-Amazonas flour (Astrocaryum aculeatum): a healthy and sustainable alternative for food consumption

Tue, 10 Jun 2025 00:00:00 +0000

The fruit of Astrocaryum aculeatum, native to the Amazon, possesses high nutritional value and functional potential but remains underutilized in food product development. This study aimed to develop and nutritionally characterize chips made from A. aculeatum flour as a healthy and sustainable food alternative. The formulation involved mixing the flour with water, salt, and dehydrated seasonings, followed by oven drying to achieve a crispy texture. Proximate composition, pH, and β-carotene content were analyzed, with β-carotene quantified using high-performance liquid chromatography (HPLC). The chips contained 33.23% carbohydrates, 29.55% lipids, 24.28% moisture, 7.12% ash, 5.82% protein, and an energy value of 446 kcal. The slightly acidic pH (5.66) favors product preservation, and the high β-carotene content (20.1 mg/100 g) highlights the chips as an excellent source of vitamin A. These results highlight the potential of A. aculeatum chips as a functional food, promoting the sustainable use of Amazonian biodiversity and contributing to food security.

Citrus fruit residues: a sustainable nutrient alternative

Thu, 20 Feb 2025 00:00:00 +0000

The processing of fruits by agro-industries generates a large amount of waste, which may have the potential to be used as alternative nutrient sources, as seen in citrus fruits such as pineapple, acerola, orange, and lemon. In this context, the objective of this study was to perform the physicochemical and nutritional characterization of flours obtained from dried citrus fruit residues. After processing, the residues were placed in a forced-air circulation oven at 65°C until completely dried. The material was then ground and stored at room temperature in polyethylene packaging. Analyses were conducted to determine moisture, ash, lipids, proteins, fibers, and vitamin C content. The moisture content ranged from 8.44% to 10.91%, protein from 5.05% to 8.75%, lipids from 0.84% to 1.85%, and ash from 2.70% to 6.44%, showing moderate to low levels for these parameters. Regarding fiber and vitamin C analyses, the materials presented promising results. With fiber content ranging from 8.50% to 28.85%, the values are comparable to or even higher than rolled oats. Vitamin C was retained in the residues, with values ranging from 43.03 to 91.23 mg/100 g, indicating that the flours can be considered good sources of this bioactive compound. The data suggest that these flours can serve as alternative nutrient sources for the development and enhancement of new products or as ingredient substitutes in food products.

Food and Nutritional Education: healthy eating and combating childhood iron deficiency anemia in poor communities assisted by Pastoral Care for Children

Gabriela Dremiski, Amanda da Silva Hoffmann, Vivian Cristina Ito — Tue, 28 Jan 2025 00:00:00 +0000

Iron-deficiency anemia is caused by a lack of iron and represents an emerging nutritional issue in Brazil, particularly among children and pregnant women. Food and Nutrition Education (FNE) is essential for preventing and treating this condition. This study adopted both qualitative and quantitative approaches and evaluated 35 children aged three months to five years in the city of Ponta Grossa, Paraná. Parents or guardians answered a socioeconomic and food frequency questionnaire, and anthropometric data of the children assisted by the Pastoral Care for Children program were collected and classified according to the World Health Organization (WHO), aiming at identifying factors contributing to the development of childhood iron-deficiency anemia and to develop FNE actions focused on promoting healthy eating habits and addressing iron deficiency. The research revealed a high prevalence of childhood obesity, the influence of family composition on eating habits, frequent consumption of ultra-processed foods, and social vulnerability conditions that hinder access to healthy and iron-rich foods. As an intervention, FNE activities were carried out, including lectures using felt food models and an educational e-book, in two communities supported by the Children's Pastoral program. The study highlighted the importance of Pastoral’s work combined with FNE strategies as a tool to promote child health and combat iron-deficiency anemia.

Whey as a functional ingredient in the food industry: a bibliometric study on its potential and innovation

Tue, 19 Aug 2025 00:00:00 +0000

Whey, a by-product of the dairy industry, poses significant environmental challenges due to its high organic load when improperly disposed of. This study aimed to analyze the scientific production of whey utilization in the food industry through bibliometric indicators and knowledge mapping to identify trends, emerging applications, innovations, and gaps in the literature. A bibliometric analysis was conducted using the Web of Science® database, with data processed via the Bibliometrix package in R. The results revealed a sustained growth in scientific output from 2004 to 2024, with an annual growth rate of 15.82%, highlighting China, the USA, and Brazil as leading contributors. Key research areas include whey’s functional properties, applications in encapsulation technologies, emulsion stability, and bioactive peptide production with antioxidant, antimicrobial, and antihypertensive properties. Additionally, whey’s role in sustainability is underscored by its potential in biogas and biopolymer production and its applications in human and animal nutrition, aligning with circular economy principles. The study concludes that whey’s versatility as a functional ingredient and its potential in sustainable applications drive research growth. Future investigations should focus on optimizing biotechnological processes to enhance whey’s functionality, reduce environmental impact, and explore its nutraceutical potential, mainly through clinical studies validating the health benefits of bioactive peptides derived from whey.

Lactic acid bacteria in wheat fermentation: A bibliometric analysis of antioxidant peptide production

Thu, 13 Mar 2025 00:00:00 +0000

The increasing demand for functional foods has led to an interest in fermentation processes that enhance the production of antioxidant peptides. This study aimed to perform a bibliometric analysis of lactic acid bacteria (LAB) used in the fermentation of wheat to produce antioxidant peptides. To achieve this, data from 2010 to 2023 were gathered from the Web of Science® database, focusing on publications related to LAB, wheat proteins, and antioxidant peptides. The search results were analyzed using the bibliometrix R package, which allowed for an in-depth examination of research trends, collaborations, and influential studies. Results indicated increased research activity, with an average annual growth rate of 13.18% and contributions from countries such as China and Italy. The primary focus areas included fermentation methods, peptide production, and health-related applications of bioactive compounds. Collaboration networks highlighted the importance of international partnerships in advancing this field. The results provided insights into the development and application of LAB in food science, emphasizing the potential of bioactive peptides produced from wheat in promoting health through antioxidant activity. This study contributes to understanding the research landscape and the future potential of using LAB to produce functional food ingredients.

Scientific production on enzymatic hydrolysis of bovine whey and its bioactive peptides: A bibliometric approach

Thu, 13 Mar 2025 00:00:00 +0000

The increasing interest in the health benefits of whey-derived bioactive peptides highlighted the need for a comprehensive understanding of their production and applications. This study analyzed the global research landscape on the enzymatic hydrolysis of bovine whey and its bioactive peptides from 2004 to 2024. A bibliometric approach was used to identify key themes, trends, and collaborative efforts. Data were collected from 183 documents across 80 sources, and thematic and Multiple Correspondence Analysis (MCA) maps were employed to categorize research themes and reveal central clusters. The analysis demonstrated a 12.74% annual growth in publications, with significant contributions from countries such as China, Canada, India, and Brazil. Key journals like “LWT-Food Science and Technology” and “Food Chemistry” were identified as leading sources. The functional properties of whey-derived peptides, including antioxidant, antihypertensive, antidiabetic, antithrombotic, and hypocholesterolemic effects, were highlighted, underscoring their potential applications in the food and pharmaceutical industries. The collaborative nature of the research was evident, with an average of 4.92 co-authors per paper and international collaborations accounting for 26.78% of the documents. The findings emphasized the therapeutic potential of bioactive peptides and the need for continued exploration of novel technologies and applications. It was concluded that the enzymatic hydrolysis of whey proteins remains dynamic and interdisciplinary, with promising avenues for future research and development in enhancing health outcomes and innovative food solutions.

Application of bacteriocins in food preservation and safety: A bibliometric analysis approach

Thu, 13 Mar 2025 00:00:00 +0000

The growing consumer demand for natural food preservatives has intensified research into bacteriocins, due to their potential to enhance food safety and preservation. This study aimed to conduct a bibliometric analysis of bacteriocin research from 2003 to 2023, focusing on their applications in food preservation to identify critical trends, challenges, and future directions. The analysis revealed a significant publication increase with an annual growth rate of 9.89% with countries like China, Brazil, and India as the leaders in contributions. Also, journals like “Food Control” and “Journal of Applied Microbiology” were major dissemination platforms. The research predominantly fell under Food Science Technology and Microbiology, with foundational studies by Leverentz et al. and Hammami et al. receiving high citations. Despite challenges such as pH sensitivity, thermal stability, and regulatory hurdles, advances in nanotechnology and collaborative global research are enhancing bacteriocin stability and efficacy. The study also identified emerging research themes, including integrating bacteriocins into antimicrobial packaging and their combination with other antimicrobial agents. The findings underscore the potential of bacteriocins as natural preservatives, driven by consumer demand for minimally processed foods and the need for sustainable food preservation strategies. In conclusion, while bacteriocins show promise, overcoming application and regulatory challenges is necessary for their broader integration into food safety strategies, aligning to promote sustainable and effective food preservation solutions.