Edible Products Research Articles

Protection of α-Tocopherol from UV-Induced Degradation by Encapsulation into Zein Nanoparticles.

Vitamin E is a fat-soluble vitamin with several forms. Among these, α-tocopherol (TOC) is preferentially absorbed and accumulated in humans. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. It is an organic chemical compound that undergoes degradation upon irradiation with UV light. To protect this bioactive chemical compound from UV light degradation, encapsulation was carried out using zein as a shell material. Due to the unique phase diagram of TOC in aqueous ethanol, the encapsulation efficiency was >99%. The size of encapsulated particles was ~300 nm or smaller, and the thickness of the shell wall was ~30 nm. The presented procedure offers the most simple and efficient encapsulation process that yields edible products. The investigation of the irradiation effect of UV on TOC revealed that the encapsulation effectively blocks UV light and prevents TOC from being degraded. The presented procedure offers an instantaneous and highly efficient encapsulation process, which yields edible products.

The Impact of Legalizing Recreational Cannabis on the Children of a Neighboring State.

In the United States, cannabis is legal for adult recreational use in 24 states and Washington, DC. Unintentional pediatric cannabis exposures have increased in many states following legalization.We evaluated the relationship between recreational cannabis legalization and the rates of unintentional pediatric exposures in a neighboring state that had not undergone legalization. We obtained cannabis exposure cases for children 0-12 years from the New Mexico Poison and Drug Information Center electronic database. Only deidentified patient data from closed-case exposure encounters were abstracted. Data were grouped as precommercial and postcommercial availability in neighboring Colorado, demarcated by January 2014. We coded cannabis products as edible, not edible, or unknown. For bivariable comparisons, we used odds ratios, risk ratio, χ2 test, and Wilcoxon rank sum test. We chose a type 1 error rate of 0.05 to determine significance. There were 269 exposures over 24 years of calls. Following neighboring legalization, the median number of exposures per year increased from 4 (interquartile range 2, 5) to 24.5 (16.5, 34), the median age increased from 1.9 to 3.0 (P = 0.007), and the relative risk of the exposure involving edible products was double (relative risk = 2.0, 95% confidence interval = 1.6, 2.6). The severity of the exposures' medical effects also increased (P = 0.008). The number, severity, and type of pediatric cannabis exposures in New Mexico changed after neighboring recreational cannabis legalization. States neighboring those undergoing cannabis legalization should be prepared to respond to increased acute exposures in children.

Forensic application of sandpaper spray ionization mass spectrometry (SPS-MS): Direct analysis of solid pharmaceutical formulations and edible cannabis products.

In this work, we employed a new ambient ionization mass spectrometry technique, sandpaper spray mass spectrometry (SPS-MS), as an efficient tool to analyze pills and tablets of pharmaceutical formulations. The following samples were analyzed: regulators of blood pressure, cholesterol, and diabetes, and drugs for the treatment of erectile dysfunction (ED). Additionally, a hard candy of Cannabis sativa containing Δ9-tetrahydrocannabinol (Δ9-THC) and its related isomer cannabidiol (CBD) was also evaluated. The surfaces of the samples, without any prior treatment, were sanded onto triangular-cut sandpaper, and full MS scans (and MS/MS) were acquired in both positive and negative ionization modes. SPS-MS (and MS/MS) allowed for prompt detection of the active pharmaceutical ingredients (APIs) in each formulation. Other components of the formulations, added as excipients, were also tentatively identified. The results described herein indicate that the SPS-MS technique can be applied to fast screening of pills and tablets being potentially used as an efficient tool to detect counterfeit pharmaceutical and illicit products, a current issue of increasing concern.

A novel sustainable photo/chemical magnetic nanomaterial effectively mitigates the allergenicity of phospholipase A2

Reducing the allergenicity of edible insects is crucial for the comprehensive utilization of insect resources. Phospholipase A2 (PLA2) exists in various edible insects and mammalian tissues, which can cause serious allergic reactions. Herein, we constructed a magnetic nanocomposite with photo/chemical synergistic capability to mitigate the allergenicity of PLA2. The formation of prepared nanocomposite was systematically confirmed using various techniques. The nanocomposite exhibited uniform diameters, abundant functional groups, excellent magnetic capabilities. An effective photo/chemical method was established to reduce the allergenicity of PLA2 in vitro. The feasibility of the method was demonstrated through circular dichroism, fluorescence spectrum and IgE-binding analysis. The allergenicity and IgE-binding effect of PLA2 were significantly reduced due to conformational changes after nanomaterial treatment. These results demonstrate the sensitivity and effectiveness a strategy for reducing PLA2 allergenicity, providing a basis for development of nanomaterials to reduce the risk of novel food allergies in response to edible insect products.

Cannabinoid Content and Label Accuracy of Various Hemp-Derived Haircare, Cosmetic, and Edible Products Available at Retail Stores and Online in the United States.

Aim: To evaluate the label accuracy and content of various hemp-derived cannabidiol (CBD) products (cannabinoid products with ≤0.3% Δ9-tetrahydrocannabinol [THC]), as well as evaluate advertised claims on product labels. Methods: Hemp haircare, cosmetics, and food/drink products that were advertised to contain CBD were purchased from retail stores in the Baltimore, Maryland area (purchased in July 2020) and online (purchased in August 2020). Cannabinoid concentrations were measured using gas chromatography-mass spectrometry. Percent deviations between labeled and actual CBD concentrations were determined. Label information such as references to the Food and Drug Administration (FDA), external testing claims, and other claims (i.e., cosmetic or beauty, therapeutic, health halo effect, or "other") were quantified. Results: Ninety-seven products were purchased (35 in-store, 62 online). Of the 71 products with a specific total CBD amount on the label, 35 (49%) were underlabeled (>10% more CBD than advertised), 27 (38%) were overlabeled (>10% less CBD than advertised), and 9 (12.7%) were accurately labeled (within ±10% of labeled CBD). The median (range) percentage deviations were -53% (-100%-76%) for haircare products, +18% (-100%-1076%) for cosmetics, and -1% (-100%-4468%) for food/drinks. CBD label accuracy did not differ significantly between products with external testing claims versus those without (t40 = 0.23, p = 0.82). Overall, 24% of the 97 (total) products made a cosmetic or beauty claim (e.g., "skin looks more youthful"), 40% made a therapeutic claim (e.g., "pain relief"), and 86% made a health halo effect claim (e.g., "paraben-free," "dye-free," etc.). Most products (63%) did not include a disclaimer that claims had not been evaluated by the FDA. Conclusions: Most of the products included in this sample were inaccurately labeled for CBD content, including those claiming to have been tested by third party laboratories. A notable finding was that 10 products did not contain any CBD. Many products made therapeutic claims or used marketing tactics to seemingly convey they were safe/healthy, but only about one-third included disclaimers that these statements had not been evaluated by the FDA. These findings highlight the need for proper regulatory oversight of cannabinoid-containing products to ensure quality assurance and deter misleading or unfounded health claims in product marketing.

Technologies for retrospective radiation dosimetry.

Radiation dosimetry is an important task for assessing the biological damages created in human being due to ionising radiation exposure. Ionising radiation being invisible and beyond the perception of human natural sensors, the dosimetry equipments/systems are the utmost requirement for its measurement. Retrospective measurement of radiation doses is a challenging task as conventional radiation dosemeters are not available at the exposure site. The material/s in close proximity of exposed individual or individuals' biological samples may be used as retrospective radiation sensor for dosimetry purpose. Environment materials such as sand, bricks, ceramics, sand stones, quartz, feldspar, glasses and electronic chips have been utilised using TL (Thermoluminescence) techniques for retrospective gamma dose (min 10cGy) measurement. Electron Spin Resonance techniques have been employed to human biological samples such as tooth enamel, bones, nails, hair, etc. and reported for dosimetry for ~20cGymin dose measurement. Some commercial glasses have been found sensitive enough to measure the minimum gamma doses of the order of 100cGy using TL techniques. For internal retrospective dosimetry, the radioactivity contamination assessment in food items, water, other edible product and ambient air are the prerequisites. The radioactivity concentration vis-à-vis their consumption rate may help in controlling the internal contamination and estimation of dose absorption in human body. Defence Laboratory, Jodhpur has been working extensively on the dosimetry techniques for external dose measurement using environmental material and developed portable contamination monitoring systems for food and water radioactivity measurement in the range of 50Bq kg-1 to 1000kBq kg-1 in 60s measurement time. The recent research and development in the methodologies, equipments and systems undertaken towards capacity building and self-reliance in retrospective radiation dosimetry is reported in this paper.

Foliar Spraying with ZnSO4 or ZnO of Vitis vinifera cv. Syrah Increases the Synthesis of Photoassimilates and Favors Winemaking.

Zinc enrichment of edible food products, through the soil and/or foliar application of fertilizers, is a strategy that can increase the contents of some nutrients, namely Zn. In this context, a workflow for agronomic enrichment with zinc was carried out on irrigated Vitis vinifera cv. Syrah, aiming to evaluate the mobilization of photoassimilates to the winegrapes and the consequences of this for winemaking. During three productive cycles, foliar applications were performed with ZnSO4 or ZnO, at concentrations ranging between 150 and 1350 g.ha-1. The normal vegetation index as well as some photosynthetic parameters indicated that the threshold of Zn toxicity was not reached; it is even worth noting that with ZnSO4, a significant increase in several cases was observed in net photosynthesis (Pn). At harvest, Zn biofortification reached a 1.2 to 2.3-fold increase with ZnSO4 and ZnO, respectively (being significant relative to the control, in two consecutive years, with ZnO at a concentration of 1350 g.ha-1). Total soluble sugars revealed higher values with grapes submitted to ZnSO4 and ZnO foliar applications, which can be advantageous for winemaking. It was concluded that foliar spraying was efficient with ZnO and ZnSO4, showing potential benefits for wine quality without evidencing negative impacts.

Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing-A Review.

An energy supply crisis is impacting all the branches, including the agriculture and food industry. The wise and responsible utilization of plant raw materials already cultivated is becoming a must in the country's economy. Not only the waste of the resources included but also the environmental challenge are concerns behind the not exploited food production by-streams and leftovers' valorization. Fruits and vegetables' out of the market quality "beauty" standards are still valuable sources of nutritious compounds. The conversion of raw materials into edible products can be provided by many techniques, with three-dimensional printing being the most individualized one. The main objective of this review was to summarize the existing efforts for the valorization of fruits and vegetable residuals into edible 3D inks and then 3D printed products. The clustering analysis was used for the separation of certain research approaches in fruit and vegetable wastes exploitation for 3D printing inks' formulation. As the multilayer deposit technique is strongly dependent on the printing conditions and 3D ink formulation, therefore the tabularized description was included presenting the nozzle diameter, printing speed and other conditions specified.

Fabrication and characterization of multifunctional tricomponent phytosterol-based oleogels for edible semisolid applications

Oleogelation emerged as a novel technology for structuring edible liquid oil into thermo-reversible soft matters, proposing unique structure as a customizable alternative in developing fat-based food and cosmetic products. Herein, novel tricomponent oleogels derived from phytosterols structured with monoglyceride in combination with phenolic compounds found in nature (e.g., cinnamic acid, ethyl ferulate) was fabricated and characterized. Incorporating monoglyceride into phytosterol-phenolics composited oleogels resulted in denser network, which provided higher oil binding capacity and gel strength. The space-spanning networks were linked to the molecular interactions, such as hydrogen bonding. Moreover, rheological experiments demonstrated that the tricomponent oleogels exhibited shear thinning behavior, as well as a transformation and collapse of crystalline structure during melting, transitioning from a solid to a liquid state. Although reducing the hardness, replacing cocoa butter endows it with exceptional properties against blooming and forms heat-resistant chocolate. Further, these soft oleogels were sustainable petrolatum replacement and showing photoprotection ability, allow them to be used in edible UV-shielding vaseline products. Overall, these findings offer insightful information about the development of multiple functional phytosterol-based oleogels for the edible semisolid applications in foods and cosmetics.

Potentials of Cannabis as versatile additive in consumer, industrial and medicinal products and green synthesis of nanoparticles: A systematic review

Abstract The rapidly growing human population has upsurged the need for natural resources, endangering the environment and widening the gaps between availability and needs. The objective of this review was to compile the reported data on Cannabis- based food, beverage, cosmetics, textiles, composites and medicinal products with an emphasis on the regulatory framework and guidelines on Cannabis use, Cannabis- based green synthesis of NPs, and multiple ways of incorporating Cannabis with emphasis on critical factors to be considered while using Cannabis as an additive. We searched the data across scientific databases such as Google Scholar, SciELO, Medline, PubMed, Science Direct, Scopus, Web of Science, and some conference papers, books, dissertations and government reports. Almost 20 different Cannabis -based food and beverage products with enriched nutrition and 11 cosmetic products have been developed and reported with improved quality. The utilization of Cannabis for the development of textiles, composites and different kinds of medicines like Dronabinol (Marinol®), Nabilone, Sativex® or Nabiximols®, Cannapain® and Cannabis variety based preparations/products (on CBD and THC content basis) including Bedrocan, Bedica, Bedrolite, Bediol and Bedrobinol are available for human use. Various Cannabis NPs, including gold (AuNPs), silver (AgNPs), and selenium (SeNPs), are green synthesized with significant antioxidant, anti-inflammatory, and antimicrobial potentials. Because of the endless need for re-invention and the speedy evolution of the market, industries have found a state-of-the-art opportunity to develop various products and nanoparticles (NPs) using Cannabis as a versatile constituent, however, the efficacy of edible products depends upon the level of psychoactive THC present in Cannabis . Overall, the data provided here on Cannabis -based consumers, industrial and medicinal products, green synthesis of Cannabis NPs, and multiple ways of Cannabis incorporation in products considering possible challenges could add significant contributions to the global Cannabis research.

Branding in a Budding Industry: The Influence of Visual Cues on Consumer Behavior in the Cannabis Market

This study investigates the impact of visual branding cues on consumer responses in the cannabis market. Visual communication plays a critical role in shaping consumer behavior and perception. However, limited research exists on how consumers evaluate visual branding cues in the context of cannabis products. This study focuses on the effects of branded versus unbranded cannabis packaging for edible and inhalable products. It explores consumer product trust, product attitude, purchase intention, and willingness to pay in relation to visual branding cues. By investigating the impact of visual branding cues in the cannabis market, this study contributes new insights into the applicability of cue utilization theory and the theory of reasoned actions through this novel context.

Assessment of Moringa Seed Oil: Fatty Acid Profile, Oxidative Stability and Antioxidant Activity

Moringa oleiferais called the “miracle tree” and it has more vitamins than even some fruits and vegetables like oranges, carrots etc. Objective: To assess functional groups and compare oxidative stability, fatty acid profile, free fatty acid concentration, and antioxidant activity to commercial vegetable oil. Methods: The moringa seed oil was extracted by cold press extraction and solvent extraction by n-hexane and petroleum ether. Functional group, lipid peroxidation, fatty acid profile, antioxidant activity, and FFAs % were analyzed by FTIR, TBARS, GC-MS, DPPH, and titration respectively. Results: The FTIR spectra of prepared samples showed common functional groups of triglycerides, including a sharp peak at 2984 cm-1 for aliphatic C-H stretching. The maximum TBARS value was 0.234 ± 0.03% in T0 at 30 days of storage, whereas the lowest was 0.167 ± 0.04% in T1 at 0 day. The GC-MS analysis of screw press moringa oil showed a high percentage of monounsaturated fatty acids, with 71.38 ± 0.01% oleic acid, 7.01 ± 0.01% palmitic acid, and 1.92 ± 0.01% linoleic acid. At 15 days of storage, FFAs were 2.28 ± 0.06%, showing low hydrolytic rancidity. The Antioxidant Activity in DPPH analysis was 44.46 ± 0.02%, showing high antioxidant properties. Conclusion: The characteristics of moringa seed oil indicate that it could be an effective edible oil and suitable for the production of food items and other edible products in the food and nutraceutical sectors.

Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)

The replacement of fish oil (FO) in aquafeeds usually leads to imbalances in the dietary content of n-3 and n-6 polyunsaturated fatty acids (PUFA), with negative consequences for fish performance, health, and fillet quality. Animal-rendered fats are an alternative lipid source high in saturated fatty acids, potentially sparing n-3 PUFA from oxidation, and with lower n-6 PUFA contents than plant-based oils, especially in the case of mammalian fats (MF). Hence, this work assessed the effect of replacing 45% FO by MF (negative control, NC) compared to a diet containing only FO (positive control, PC) in gilthead seabream (Sparus aurata, initial body weight: 85 ± 4 g, mean ± standard deviation) at low water temperature. In addition, we studied the effect of supplementing the NC diet with a combination of pungent spices with hypolipidemic and anti-inflammatory properties at three inclusion levels: 0.05 (SPICY0.05%), 0.1 (SPICY0.1%), and 0.15% (SPICY0.15%). At the end of the trial (112 days), FO substitution by MF led to poorer fish performance in terms of body weight (BW), specific growth rate (SGR), feed conversion ratio (FCR), and protein efficiency ratio (PER). Supplementation of the NC diet with spices numerically improved SGR, FCR and PER at all inclusion levels (non-significantly different from the PC group), being FCR and PER significantly different from the NC group in the SPICY0.1% and SPICY0.15% treatments. A remarkable increase in lipid level was observed in fillets of fish fed the NC diet, but was fully counteracted by spice supplementation, especially in fish fed the SPICY0.15% diet. A lower fat accumulation was also found in the liver of fish fed the SPICY0.1% and SPICY0.15% diets, with respect to the PC and NC groups. The fillets' fatty acid profile mostly reflected the diet composition, but the SPICY0.15% diet modified it in an inverse direction to that observed in the NC, to more closely resemble the profile of fish fed the PC diet. In particular, the SPICY0.15% diet reduced fillet levels of MUFA, linoleic and linolenic acids, and increased n-3 LC-PUFA (including EPA and DHA), compared to the NC. A microarray-based transcriptomic analysis revealed a better hepatic health status, as indicated by different biological processes associated to immunity. Overall, supplementation with the combination of pungent spices at 0.15% enabled the incorporation of alternative lipid sources, such as MF, in aquafeeds without significantly compromising growth and feeding performance, liver health, and quality of the edible product.

Research Progress and Production Status of Edible Insects as Food in China.

Based on the background of the exacerbating food shortage in the world, it is particularly important to diversify food resources in every possible direction. Among the choices available, edible insects have become an important alternative source of animal food with their high nutritional and functional (pharmacological) values, partially replacing normally consumed animal and livestock protein food sources. The utilization of edible insects has been an ancient custom since the dawn of civilization, attributed to their rich nutrition, alternate protein source, medicinal values, and presence of diverse secondary metabolites and alkaloids. This review provides an introduction to three key aspects of edible insects as food: freshness, long-term preservation, and medicinal value. It also provides details on the food source and products of edible insect species, their detailed nutritional composition and medicinal values, and their potential in producing alternative protein sources. Additionally, the review also encompasses rearing and producing technologies, resource utilization, and industrial development in China. Simultaneously, the problems and challenges faced in the artificial rearing and production development of edible insects, the production advantages over traditional livestock, and the farming evaluation and prospects of edible insects, as well as the lack of specific legislation on edible insects in China, are discussed. This review will be helpful in scientific knowledge propagation regarding edible insects for the public, guiding consumers to establish a diverse perception of sustainable agriculture and food sources in the world that has, as yet, been thwarted by food insecurity. Moreover, though edible insects could potentially serve as part of a commercial and industrial agri-enterprise that could generate a huge income, artificial rearing technology and edible insect product manufacturing and processing have not received sufficient attention from the government on a policy level, thereby leaving an open space for extensive research on edible insects as an alternate food source as well as an examination of the industrial prospects of edible insect products.

Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics.

Lactic acid bacteria (LAB) fermentation technology has been increasingly used in the deep processing of edible fungi. However, the flavor profiles of edible fungi products after mixed LAB fermentation have received less attention and how aromas changes during the mixed LAB fermentation are still open questions. In the present study, fermented Hericium erinaceus and Tremella fuciformis compound juice (FHTJ) was prepared by mixed LAB strains. We aimed to systematically monitor the dynamic changes of aromas and precursors throughout the fermentation process and a data-driven association network analysis was used to tentatively illustrate the mechanisms of formation between aromas and their precursors. Mixed LAB fermentation could enrich the aroma profile of FHTJ, reducing the unpleasant flavors such as nonanal and 1-octen-3-ol, as well as increasing the floral flavors such as ethyl acetate and α-pinene. Partial least squares-discriminant analysis and relative odor activity values revealed that 11 volatile chemicals were recognized as aroma-active markers. Volcano plot analysis showed that 3-octen-2-one (green flavor) was the key aroma-active marker in each stage, which was down-regulated in fermentation stages I, II and IV, whereas it was up-regulated in stage III. 3-Octen-2-one was significantly negatively correlated with organic acids, particularly pyruvate (r2 = -0.89). Ethyl caprylate (floral flavor) was up-regulated in the late fermentation stage, and showed a negative correlation with sugar alcohols and a positive correlation with organic acids, especially tartaric acid (r2 = 0.96). The present study demonstrates the beneficial effect of mixed LAB fermentation on flavor characteristics, providing guidance for fermented edible fungi juice flavor quality monitoring and control. © 2024 Society of Chemical Industry.

High-performance supercritical fluid chromatography hyphenated to high-resolution quadrupole-time of flight hybrid mass spectrometry (SFC-HR-QTOF-MS/MS) for the determination of cannabinoids in edible products

A growing number of papers suggest the positive action of cannabinoids in the treatment of several diseases, which is ascribed to the ability of phytocannabinoids to affect the human endocannabinoid system. In particular, this activity is characteristic of CBD, a non-psychoactive variation of 9-THC. It initiated a trend in the manufacturing of edible and cosmetic products containing CBD that can be easily acquired in drugstores. However, the composition of such products has rarely been tested. Hence, there is a need for data regarding their safety. Considering the possibility of cannabinoid interconversions as well as the complexity and diversity of edible products’ matrix, their analysis requires a suitable preparation and cleanup procedure. In this paper, the perspective of the application of Supercritical Fluid Chromatography (SFC) coupled to High-Resolution (HR) Quadrupole-Time of Flight (Q-TOF) tandem mass spectrometry (MS/MS) with electrospray ionization (ESI) in quality control of cannabis-containing food products was examined. The focus is on six neutral (CBD, 9-THC, CBC, CBG, CBN, and THCV) and three acidic (CBDA, THCA, and CBGA) cannabinoids. The study covers the thorough optimization of conditions for chromatographic separation with the use of the supercritical CO2 (scCO2)-based mobile phase and the working parameters of MS/MS detection with the elucidation of fragmentation patterns. Thanks to the utilization of scCO2, a short analysis time of 17 min., high intensity and small width of peaks, as well as low consumption of toxic organic solvent have been achieved at the 2-EP column with a 5 μm grain size. To reach such performance in LC, the utilization of more expensive columns packed with sub-2 μm particles is needed. In the case of the solvent matrix, the LOD was equal to 8 ng mL−1 for CBDA, THCA, and CBGA, 15 ng mL−1 for CBG and THCV, and 21 ng mL−1 for THC, CBD, CBC, and CBN. In the case of tea, an LOD of 25 ng mL−1 for acidic and 75 ng mL−1 for neutral cannabinoids has been obtained. The accuracy and precision were within the ± 15 % tolerance limit. Finally, the devised protocol has been applied for cannabinoid determination in hemp tea infusions.

Biotechnological Advances in Enzymatic Hydrolysis and Fermentation for Edible Insects: Functionality, Acceptability, and Safety.

This review paper examines biotechnological methods for enhancing edible insects using enzymatic hydrolysis and fermentation. Evaluations involve improving functionality, analyzing consumer acceptability elements, guaranteeing safety and quality, negotiating regulatory frameworks, and suggesting field breakthroughs and applications. Our method comprises a thorough literature analysis and academic database searches for edible insect enzymatic hydrolysis and fermentation investigations. Based on gaps in the literature, we investigate edible insect safety, consumer acceptability, and legal and regulatory issues. The results show biotechnological advances in enzymatic hydrolysis and fermentation for edible insect functioning. Sensory and cultural aspects affect consumer acceptability. To ensure edible insect product safety, hazards and pollutants are addressed. The legal analysis highlights compliance issues and possibilities. This review shows how enzymatic hydrolysis and fermentation improve edible insect functioning, safety, and nutrition. The review includes consumer acceptability dynamics, legal issues, and safety analysis.

Development, Characterization and In Vitro Gastrointestinal Release of PLGA Nanoparticles Loaded with Full-Spectrum Cannabis Extracts

Cannabinoids, such as ∆9-tetrahydrocannabinol (THC) and cannabidiol (CBD), are effective bioactive compounds that improve the quality of life of patients with certain chronic conditions. The copolymer poly(lactic-co-glycolic acid) (PLGA) has been used to encapsulate such compounds separately, providing pharmaceutical grade edible products with unique features. In this work, a variety of PLGA based nanoformulations that maintain the natural cannabinoid profile found in the plant (known as full-spectrum) are proposed and evaluated. Three different cannabis sources were used, representing the three most relevant cannabis chemotypes. PLGA nanocapsules loaded with different amounts of cannabinoids were prepared by nanoemulsion, and were then functionalized with three of the most common coating polymers: pectin, alginate and chitosan. In order to evaluate the suitability of the proposed formulations, all the synthesized nanocapsules were characterized, and their cannabinoid content, size, zeta-potential, morphology and in vitro bioaccessibility was determined. Regardless of the employed cannabis source, its load and the functionalization, high cannabinoid content PLGA nanocapsules with suitable particle size and zeta-potential were obtained. Study of nanocapsules’ morphology and in vitro release assays in gastro-intestinal media suggested that high cannabis source load may compromise the structure of nanocapsules and their release properties, and hence, the use of lower content of cannabis source is recommended.Graphical

Entomophagy in Mexico: current trends and outlook

Abstract One-fifth of the edible insect species identified worldwide have been documented in Mexico. In states with an entomophagy tradition, insects have been incorporated into the local cuisine. Results show that the country has a wide diversity of climates and vegetation; thus, each state has its own set of edible insects. This narrative review aims to determine the current state of entomophagy in Mexico, divided into two segments: wild-collected insects, and farmed insect products, and to identify the current trends, both in research and in commercial products available. Wild-gathered insects are mostly purchased at local marketplaces, with prices varying widely, depending on the insect and the sales point. Increased demand for wild edible insects, and the loss of natural habitat, have put some insect species at risk of extinction. Since whole edible insects are wild-gathered and commercialised whole in traditional markets, there are currently no specific mandatory standards for food products containing insects as ingredients. Alongside traditional wild insect activities, there is a fledgling industry of farmed edible insect products which can be purchased online. In conclusion, while the wild-gathered edible insect market is well established, a farmed insect products market is developing, with manufacturers incorporating insect flour into food products where the insect element is inconspicuous, seeking to appeal to a wider range of consumers, yet most recent academic research focuses on wild edible insect species, with a near absence of research articles on the farmed insect species. The insect food product industry would benefit from a closer collaboration with the academic research sector. Furthermore, the lack of a specific regulation for manufacturing insect food products constitutes a disadvantage for firms seeking to export to countries with stricter regulations. Also, with the food safety concerns inherent in wild-gathered insect consumption, studies focusing on the sanitary aspects of entomophagy are insufficient.

Development of Health-Promoting Edible Cricket Products by Using Sensory Evaluation Techniques.

In the fields of food science and technology, sensory evaluation is extensively studied to assess personal perception and acceptability. However, studies on Thai consumers' personal perceptions of and acceptability of food products containing crickets have not been conducted. The overall goal of this study was to find out how well-liked two food products containing house crickets were by Thai customers in good health regarding their sensory qualities. The 3-point Just-About-Right (JAR) scale measured the foods' sensory characteristics, including thickness, color, odor, sweetness, and saltiness. Food product approval among consumers was assessed using the 9-point Hedonic scale. Nutrient density was measured using the nutrient-rich foods (NRF) index, highlighting the potential health benefits of these products. For every attribute, the goodness-of-fit score of the cricket puffed rice (CPR) was higher than 70%. The cricket-galangal chili paste (CGCP) received a score of greater than 70% for color and odor, but the sweetness was required more since it had a JAR score of 53.3 percent. The customer acceptance scores of CPR and CGCP were 6.63-7.60 and 6.60-7.50 on the 9-point Hedonic scale. The NRF indices of the CPR and CGCP were 19.19 and 20.44 (intermediate levels). There was no need for improvements in the cricket puffed rice product, but cricket-galangal chili paste should be improved. Further study on nutrition facts is required.