Food Preparation Research Articles

Unravelling the complex interplay: environmental mixtures and breast cancer risk

Background. Globally, breast cancer ranks as the fourth most frequent reason for mortality when it comes to fatalities from cancer. The worrisome increases in rates of occurrence and death observed during the previous thirty years or more can be linked to several factors, such as changes in risk factor profiles, advancements in cancer registration, and the development of more effective detection technology. A strong association exists between the progression of metastasis and the mortality rate in breast cancer, with environmental pollutants seemingly contributing to this phenomenon. This association prompts a significant inquiry into the mechanisms that regulate the formation of metastases due to environmental and chemical contaminants. The impact of pollutants and chemical substances on communication pathways, which are essential for the growth and spread of tumor cells, among the numerous possible risk factors is gaining increasing focus. Material and methods. scientific research on environmental variables and additional factors linked to breast carcinoma was located and reviewed using engines such as the PubMed database, the MEDLINE database the Scopus database, and Google Scholar, among others, with search terms like “Breast Cancer”, “Risk components”, “Chemical exposures”, “Environmental toxic exposure”, “Disease progression”, “Bisphenol-A”, “Heavy metallic materials”, and “Food preparations”. Results. This literature aimed to present a thorough overview of the existing data on the impact of environmental and chemical toxins on breast cancer and as a result, a significant relationship between these toxins and breast cancer and its metastatic potential was discovered in more depth. Conclusion. In conclusion, breast cancer's complexity demands a holistic approach encompassing genetic, environmental, and early detection strategies. advancements in stem cell biology and gene identification enhance our understanding. Yet, dissemination remains a key challenge. Environmental toxins play a significant role, necessitating further epidemiological and molecular investigations to mitigate breast cancer's global impact.

Psychometric Analyses of a Food Literacy Behaviors Questionnaire for Adults With Type 2 Diabetes Mellitus.

The purpose of the study was to develop and validate a food literacy instrument specific to individuals with type 2 diabetes mellitus (T2DM). Twelve T2DM-specific, food literacy-related statements underwent content validity and face validity testing, and exploratory factor analysis (EFA) was conducted (phase 1). The 6 statements remaining after EFA testing were added to an existing food literacy questionnaire called the Eating and Food Literacy Behaviors Questionnaire (EFLBQ). Confirmatory factor analysis (CFA) examined the EFLBQ plus the T2DM-specific statements, and the instrument was called the Eating and Food Literacy Questionnaire for Diabetics (EFLBQ-D; phase 2). Both EFA and CFA were administered by third-party provider Centiment via Qualtrics to adults with T2DM residing in the 13 United States Department of Agriculture Southern region states. Reliability was assessed via point estimate reliability testing. The EFA items clustered into 2 factors each with 3 statements: (1) carbohydrate counting and nutrition label reading and (2) healthy food preparation methods. The CFA indicated that the EFLBQ-D had good fit and that the factors had good reliability. The EFLBQ's integrity was maintained with its items loading on the respective constructs. The EFLBQ-D appears to be a valid, reliable instrument for use by researchers and professionals to better understand food behaviors and food literacy skills of those with T2DM. This is an important tool to help individualize medical nutrition therapy, improving patient care in this population.

An Evaluation of People’s Acceptability of Rural Household Energy: A Study of Kaski District, Nepal

Rural energy infrastructure development is essential for promoting holistic and sustainable advancement in emerging nations. This effort seeks to address poverty, improve quality of life, protect the environment, and strengthen resilience against external disruptions. The involvement of governments, development organizations, the private sector, and local communities is essential to ensuring the widespread availability of modern energy services for rural people. The effective implementation of rural energy initiatives hinges on the pivotal issue of popular acceptance. We utilized Multi-Criteria Decision Making (MCDM) techniques to determine the public's view of the suitability of various resources (Firewood, LPG, Kerosene, Electricity, and Biogas) for household cooking in local communities. This assessment was based on eight distinct criteria. The criteria have been derived from prior research and a preliminary survey conducted in the rural Kaski area of Nepal. Moreover, the fuzzy Analytic Hierarchy Process (AHP) will be employed to determine individuals' preferences for various energy sources. Based on the input from customers and impartial experts, the study determined that the most sustainable sources of energy in the rural Kaski area of Nepal are electricity and biogas, notwithstanding their limited usage. According to the study, firewood is the optimal choice for cooking in rural areas attributable to its exceptional effectiveness concerning food preparation, availability, and friendliness. Although the LPG is widely acknowledged as a most dependable energy source, it is not favored by users due to concerns of safety, friendly, and cost. Rural users regard electric cooking as unreliable, with safety concerns and food quality testing, but people generally embrace it as a healthy and ecologically friendly option. The utilization of biogas is influenced by factors such as cost, reliability, and sensory perception of food.

Microbial and insect oils: A sustainable approach to functional lipid

AbstractThe increasing global population, coupled with the effects of climate change on agricultural activities has spurred a demand for sustainable food production to meet human needs. In response to this, there has been a growing interest in sustainable food production initiatives. One of such initiatives is harnessing microbial and insect lipids as valuable ingredients to address increase in demand for lipids across various sectors, including functional food, nutritional supplements, and biodiesel production. Over the last decades, there has been increasing scientific investigations exploring lipid from algae, microbes, and insects as alternatives to traditional agro‐ and marine‐based sources. This review, therefore, presents progress made in microbial and insect oils production, with emphasis on sustainability. Emerging extraction techniques, regulatory and safety requirements, and challenges that exist in the production and utilization of these new lipids are also discussed. The review shows that lipids from a wide range of oleaginous microorganisms and insect species have the potential to serve as a valuable ingredient for healthful food preparation. However, challenges such as cultural acceptance, lack of standardized regulations, high cost, and low yield associated with most emerging environmentally friendly extraction technologies continue to hinder widespread use or adoption of microbial and insect lipids on a global scale. These challenges call for innovations to reduce cost of production and improve lipids yield. So far, a substantial progress has been made in the utilization of readily available feedstocks such as industrial food wastes and sugar‐rich industrial wastewater to grow insects and microorganisms which will significantly reduce the processing costs.

Sensitively detection of ascorbic acid in orange samples with ionic liquid functionalized carbon dots and lanthanide complexes

In the food industry, ascorbic acid (AA) is widely used as an antioxidant. However, the concentration of AA is influenced by various factors, including temperature, time, and pH value during food preparation and storage, leading to its instability in content. This makes the accurate detection of AA content particularly important. Precise determination of AA content in food and pharmaceuticals is crucial for ensuring the adequate intake of essential vitamins and maintaining good health. Herein, we have developed a successful preparation method of an imidazole-based ionic liquid functionalized CDs hybrids APM-CDs. A novel photo functional hybrid probe Eu3+@APM-CDs was obtained via an ion-exchange reaction between APM-CDs and lanthanide complex Eu(DPA)3. The obtained hybrid probe was extensively characterized in detail. What's more, the results show that the fluorescent intensity of Eu3+@APM-CDs has a good linear response to AA concentrations in the range of 25–500 μM (R2 = 0.99), with a detection limit of 80 nM. The fluorescence probe demonstrates good selectivity and sensitivity toward AA and has the potential for significant application in AA detection by simplifying procedures and reducing interference from impurities.

KNOWLEDGE, ATTITUDE AND PRACTICE OF FOOD HYGIENE AMONG FOOD VENDORS IN LAFIA, NASARAWA STATE, NIGERIA

Most nations, including Nigeria, have large populations that consume street food, and most of those who would not otherwise be employed make a living by selling it. Because the majority of street sellers are underprivileged, illiterate, and care little to nothing about food safety and hygiene, serious worries about the safety of these meals have been growing. This study evaluated the actions, attitudes, and knowledge of food vendors in Lafia Town, Nasarawa State, with regard to food safety. A basic random sampling procedure was used to choose a sample of 261 respondents for a descriptive cross-sectional survey design. A methodical questionnaire was employed to gather information. Descriptive statistics (frequency percentage, mean, and standard deviation) were used to analyse the data, and Chi-square was used to test hypotheses at the 5% significance level. The research results revealed that the participants' average age was 39.20 ± 9.536. Considering the respondents' general level of knowledge, most of 234 (89.7%) have a good comprehension of the significance of safety of food. Most of respondents, or 230 (88.1%), indicated that vendors of food had a generally positive attitude on food cleanliness. The results demonstrated that the most of respondents, 163 (62.5%), practise good food hygiene. A few of the factors that the study found affected the food vendors' practices of food hygiene were: 100 (38.3), forgetting to follow food hygiene guidelines, 0 (0.0%), not having monitoring teams visit, 22 (8.4%), and not receiving regular scores to check the method of food preparation and how it is served. The respondents' attitude and knowledge levels did not significantly correlate (Fisher's exact 0.918 and p=0.338). According to the study, even though food vendors' knowledge, attitudes, and practices seemed adequate, there is still a need for all parties involved to put in place regulatory measures to guarantee that food vendors adhere to standards appropriate for the public consumption and to continuously raise public awareness of the need of observing food hygiene practices and outbreaks of food-borne illnesses, which are common in our society.

Finnish primary school students’ perceptions on water systems: Exploring sources and usage at home and in society

Previous studies have shown that making informed decisions about water issues requires socio-scientific reasoning (SSR), which is challenging for primary school students. This study focuses on third and fourth graders’ (n=101) perceptions regarding water systems, water sources and usage patterns both at home and within society. The primary school students participated in a water project that lasted for eight lessons. The study was a case study and the data consisted of audio recordings of group conversations on tasks given in the lessons. The students’ perceptions were analyzed using inductive content analysis and structure of observed learning outcome-taxonomy. Students discussed the significance of using water for drinking, food preparation, and maintaining personal hygiene. Students highlighted conservation, health, environmental and household aspects when discussing water conservation and water purification. There is a need to empower primary school students through building scientific literacy and SSR to inform evidence-based decisions related to water issues.

Safeguarding health on every plate: Intestinal parasitic infection survey of food handlers in a tertiary care centre

Food borne infections pose significant public health problem, especially in developing countries of the world. A continuous surveillance to ensure the health of the personnel involved in preparation of the hospital food is important as they can be a source of spreading the infections and possible outbreaks. We analysed the data of the prevalence of intestinal parasitic infections in food handlers in our tertiary care centre from 2018 to 2022 and 6.8% were observed to harbour intestinal parasites during the period. This signifies the importance of routine screening, and the need of awareness and education of the food handlers in hospitals.

Plant Materials for the Production of Functional Foods for Weight Management and Obesity Prevention

Abstract: Obesity is a serious problem in the modern world and is considered a risk factor in the development of many human diseases. Consumption of low-calorie, low-fat diets, together with increased physical activity and a healthy lifestyle, contribute a lot to the fight against obesity. Meanwhile, functional foods with a reduced calorie content and enriched with substances useful for the human body may play a role as additional helpers in weight management. In this review, general suggestions for the elaboration of foods with plant-origin functional ingredients for weight management, which help the human body with obesity prevention, based on human clinical trials, are proposed. Including new ingredients of plant-origin for the preparation of traditional foods helps to have a balanced diet and may contribute to weight management and obesity prevention.

Exploring the prebiotic characteristics of crude polysaccharides from coconut testa flour: A comparative analysis of local cultivar

Crude polysaccharides (CPs) of coconut testa flour (CTF) of five local cultivars; Commercial hybrid (COM), Gon Thembili (GT), Ran Thembili (RT), San Ramon (SR), and Tall×Tall (TT) were isolated in this study to examine to evaluate potential prebiotic properties and structural characteristics. The isolated CPs were subjected to FTIR analysis to identify functional groups of biomolecules. Digestibility tests were performed on CPs of different coconut cultivars using artificial human gastric juice. CPs were applied to Lactobacillus sp. and Escherichia coli to evaluate their proliferation in vitro. FTIR results showed that the occurrence of peaks between 1200cm-1 - 1000cm-1 was indicative of the presence of C-O side groups and C-O-C glycosidic bonds. CPs of all cultivars displayed strong resistance to hydrolysis (94-97 %) by human gastric juice when compared to inulin and fructooligosaccharides (FOS). The higher proliferation of Lactobacillus sp. was detected on all five CPs when compared to that of glucose. The SR cultivar (1.09) showed a higher prebiotic activity score compared to fructooligosaccharides (0.92) and inulin (0.81). These findings suggest that CPs isolated from CTF of local coconut cultivars possess potential prebiotic characteristics that can be used in the preparation of functional foods. Further studies on this aspect are granted to enable the effective use of CTF in promoting human gut health.

Development and evaluation of a food literacy questionnaire for schoolchildren in France

Food literacy is gaining importance in nutrition education programs for children. To date, food literacy assessment tools have been developed in many countries, however, none exist in France. The objectives of this study were to develop a questionnaire and to evaluate its measurement properties among French schoolchildren aged 8 to 11 years. The questionnaire was developed in three phases: i) item selection (literature review and adaptation or creation of items) and content validity (submission to an expert panel), ii) questionnaire development including a pre-test in a small sample of children (n=41) and item reduction and dimensionality based on the responses of children who completed the questionnaire in 31 schools between December 2022 and March 2023, and iii) questionnaire evaluation in terms of reliability, validity and acceptability. In total, 1,187 responses were included in the analysis. The mean age of the children was 9.6±0.7 years (girls: 51.2%, boys: 48.8%). The development process resulted in a 25-item questionnaire with good acceptability and satisfactory estimated reliability (McDonald omega coefficient=0.73). Factor evaluation revealed a three-dimensional structure encompassing food and nutrition knowledge, participation in food preparation activities and food habits. To our knowledge, this study was the first to assess food literacy for schoolchildren in France. Our questionnaire can contribute to assess the factors that make food literacy vary, especially regarding socioeconomic variables to target priority populations for nutrition education actions and to describe changes in food literacy scores from a longitudinal perspective.

Towards zero waste: A comprehensive framework for categorizing household food waste

One-third of food produced for humans, approximately 1.3 billion tonnes annually, is wasted, with households contributing over 60 % of this waste. This waste has significant environmental, social, and economic impacts. Previous studies have examined the problem of household food waste but lacked sufficient specificity in categorizing waste streams, hindering the development of targeted interventions. This paper addresses this issue by systematically developing a novel household food waste categorization framework that enables a more targeted and potentially effective approach to intervention design aimed at reducing household food waste. Specifically, it revolutionises existing classification systems and introduces a novel, practical nine-stage categorization framework, rigorously validated with 190 household food waste occurrence descriptions and expert feedback. Users of the framework correctly categorized 92 % of household food waste samples identifying 165 as edible, with 92 as eatable and 73 as not eatable. Domestic food preparation and consumption stages showed the highest waste instances (91), followed by planning and purchasing (77), emphasizing the framework's effectiveness in identifying key areas of focus for reducing food waste within households. The role of the framework for developing future interventions to reduce household food waste is discussed.

The combined effects of weather conditions and fertilization on wheat fiber to protein ratio and on dough quality

Owing to the increasing role of fiber-rich wholegrain products in food preparation, it is necessary to determine the optimal ratio of protein to fiber in wholewheat flour. The effects of organic and mineral N fertilizers on the protein content (PC) and total content of arabinoxylans and β-glucans (AX+BG) and their ratio (PC:AX+BG) were investigated here. The effect of this ratio on the dough quality of winter wheat ‘Fredis’ was evaluated. The field experiment was conducted at the Estonian University of Life Sciences in 2014‒2017. The results showed that the total amount of AX+BG was significantly affected only by weather conditions (air temperature and precipitation). Higher total AX+BG was associated with higher water absorption capacity, longer dough development time, and a higher quality number of the dough. Better dough quality indicators were obtained when the PC:AX+BG ratio was in the range of 2‒2.2:1. The value of the PC:AX+BG ratio depended more on fiber content than on PC, because the variation in fiber values between trial years was up to three times greater than that of PC. Better dough quality was obtained from N treatments with higher organic and mineral N amounts and in years with lower or average grain yield.

The Relationship of Mother's Knowledge Level And Mp-Asi Feeding Patterns and Baby's Nutritional Status Age 6-12 Months at Rantang Health Center

The toddler period is a very important period and needs serious attention. During this period the life process of growth and development takes place very rapidly, namely physical growth and psychomotor, mental and social development. The nutritional status of children under five is an important thing that must be known by every parent. Mothers play an important role in supporting efforts to overcome nutritional problems, especially in terms of family nutrition, starting from food preparation, selection of food ingredients, to the food menu. Mothers who have good nutritional status will give birth to well-nourished children. Lack of parental nutrition and health knowledge, especially mothers is one of the causes of malnutrition in children under five. Mother's knowledge about nutrition is what the mother knows about healthy food for a certain age group and how the mother chooses, processes and prepares food properly. The aim is to determine the relationship between the mother's level of knowledge and the pattern of complementary feeding of breast milk on the nutritional status of toddlers 6-12 months in the working area of the Rantang Health Center, Sei Putih Tengah Village, Medan Petisah District, North Sumatra. This type of research is an analytic method with a cross sectional approach. The sample in this study were all children aged 6-12 months inti the Rantang Health Center, namely 54 children. Bivariate analysis used the Chi-Square (?2) statistical test. The results of the statistical test obtained a p value of 0.002 (? <0.05), which means that there is a relationship, namely the relationship between maternal nutritional knowledge regarding the pattern of giving complementary foods and the nutritional status of toddlers aged 6-24 months

The Relationship Of Learning Attitudes With Learning Outcomes

This research was motivated by the researcher's observations of students' poor learning attitudes in the food preparation subject, students' scores from the Mid-Semester Examination on average were still below the KKM. This research aims to describe learning attitudes, student learning outcomes, and analyze the relationship between learning attitudes and learning outcomes for class XI culinary students in the culinary subject at SMKN 6 Padang. This type of research uses a correlational descriptive method. The population in this study was class XI Culinary students at SMK N 6 Padang, totaling 101 students. Data collection was carried out by direct questionnaire and via Google Form using a Likert scale. Based on the results of statistical calculations, it can be seen that the learning attitudes of class The results of the hypothesis test obtained tcount > ttable, namely 4, 968 > 1.984 and a significance value of 0.001 <0.05. So it can be concluded that there is a significant relationship between learning attitudes and learning outcomes and the hypothesized results are (Ha) accepted.

ЭКОНОМИЧЕСКАЯ ЭФФЕКТИВНОСТЬ СИСТЕМЫ ЭНЕРГООБЕСПЕЧЕНИЯ ВАРОЧНОГО КОТЛА С ПРОПОРЦИОНАЛЬНЫМ РЕГУЛИРОВАНИЕМ РАСХОДА ГАЗА

Until recently, heating of rural houses was carried out with coal or wood. Animal feed and food were prepared on electric stoves or on gas stoves with gas cylinder fuel. These are labor-intensive and energy-consuming technologies. The intensively developing gasification of rural areas makes it possible to universally transfer the heating of rural houses and the preparation of feed and food to natural gas. In the presented work, the main evaluation indicator of the digester is the efficiency factor. Equations are given that describe the useful energy consumption for preparing the product in a digester, as well as heat losses for heating metal structures, for compensating for energy losses from the boiler casing, for purging the steam jacket, and energy losses with flue gases. The energy consumption per unit of production was determined when loading the boiler from 100 to 20 liters. It has been revealed that the efficiency of the boiler decreases by almost 2 times if, instead of 100 liters, the cooking tank is loaded with only 20 liters. Based on experimental data, the useful component of the energy spent on heating 100 liters of water to a boil was determined and the boiler efficiency in automatic and manual mode was determined, which was: in automatic mode, efficiency = 0.84, in manual mode, efficiency = 0.7. Taking into account experimental data, the total gas consumption for the full cycle of feed preparation in automatic and manual modes was determined. The annual operating costs from burning gas in a digester in automatic and manual modes and cost savings on energy supply for the feed preparation process were determined.

СРАВНИТЕЛЬНАЯ ОЦЕНКА СХЕМ ПЛАВНОГО РЕГУЛИРОВАНИЯ МОЩНОСТИ ГАЗОГОРЕЛОЧНОГО УСТРОЙСТВА

Large-scale gasification of agricultural enterprises, personal subsidiary plots and farms, for which the most energy-intensive processes are the preparation of feed, food, and home heating, has revealed the need to automate digesters. The peculiarity of the operation of digesters is due to the fact that as the contents of the cooking container are heated to boiling temperature, the heat consumption decreases, and when the product boils, the heat consumption drops below 10%. It has been established that the lack of automatic gas control leads to excessive heat release into the atmosphere during the combustion of gaseous fuel. Previously, a gas burner unit was developed based on a partially automatic industrially produced gas burner device of the AGU-T-M type for digesters, which makes it possible to regulate gas flow in proportion to the consumed heat flow. The task was set to develop a promising scheme that would make it possible to regulate the gas flow in the digester in proportion to the consumed heat flow. This article describes two variants of schemes for proportional control of gas flow in a digester: the first is an improved scheme based on an automated gas burner device of the AGU-T-M type; the second is a circuit developed on the basis of Peltier semiconductor modules, a control solenoid with a gate valve. An assessment is given indicating the advantages and disadvantages of these schemes. It is shown that the first scheme is efficient and energy-independent; its use is most effective in remote settlements where there are frequent interruptions in the centralized power supply. The second scheme corresponds to the latest achievements of scientific and technological progress.

A training framework for food handlers in the national school nutrition programme in Gauteng province

The Department of Basic Education (DBE) in South Africa spearheads the National School Nutrition Program (NSNP), which is a holistic endeavour geared towards offering nourishing meals to students enrolled in public schools situated within financially disadvantaged neighborhoods. The selective responsive cluster training framework (SRCTF) aims to enhance skills development and competencies of food handlers, considering professional and ethical aspects. The key output of the NSNP is dependent on the skills competency levels of food handlers. The aim of the study was to develop a SRCTF for the NSNP for food handlers in Gauteng Province. Using mixed methods in the form of a convergent parallel design, the study includes structured questionnaires administered to NSNP food handlers, nutrition teacher coordinators, and school principals. The study identified both professional and ethical competencies as crucial factors for training through varimax rotation of a Likert scale questionnaire with 30 questions. The findings of this study highlight the lack of comprehensive training among NSNP food handlers in Gauteng Province, which is a common issue across South Africa and other countries. Pearson Chi-Square for independence confirms a significant relationship between training and skills competence levels among food handlers. For all food preparation competencies, the p-values were 0.000, indicating a significant relationship between training (independent variable) and competence levels (dependent variable). In response, a Selective Responsive Cluster Training Framework (SRCTF) is proposed specifically for NSNP food handlers in Gauteng Province. The two main competencies of the SRCTF will be the professional and ethical competencies. The main custodian of the NSNP is the DBE which should create a conducive environment for the training of food handlers within the identified clusters. Implementation of this framework would improve the overall performance and effectiveness of the NSNP. The food handlers training could lead to standard setting and certification of the NSNP food handlers on training. Key words: Training framework, Nutrition, Food handler, Competences, Skills development

Hosting and the normative presence of Christmas in older people’s lives

AbstractDespite the economic and cultural significance of Christmas in many nations, there has been relatively little geographical research on how it shapes people’s socialities, spatialities, and subjectivities. In this paper, practice theory was used to reflect on the materials, meanings, and competencies associated with older people who host the celebration at home, and thematic analysis of qualitative interviews with 20 individuals aged 65+ explored participants’ experiences of doing so. Findings reveal that homes’ material forms affect older people’s ability to host, while the ‘stuff’ of Christmas such as decorations, special foods, or gifts shape those homes as festive and welcoming places. Food sourcing and preparation were critical competencies for female participants, and shifting capacities to be a host influenced participants’ sense of autonomy and identity. Regardless of the extent to which participants celebrated Christmas, the meanings of hosting centred on social connection, contribution, and shoring up family. Choosing not to host or being unable to contribute in expected ways at Christmas could signify failure, exclusion, or incapability as an older person, parent, or citizen. Examining these issues in the case study, based in Aotearoa/New Zealand, reveals the existence and effects of the social expectations, norms, and obligations that typify Christmas. More broadly, the study highlights the need for geographers to attend to the ways in which celebrations shape and are shaped by diverse practices, places, and peoples and are assembled, reproduced, and resisted.

Visible Light-Promoted Preparation of 2,3-Dihydrobenzofurans and Coumaranones

Abstract: 2,3-Dihydrobenzofuran and coumaranone are readily available in numerous naturally occurring compounds. They mostly exist in plenty of food plants and medicinal plants. Such compounds constitute a series of flavor components and bioactive molecules. Their preparation has been an attractive field of research. In the past few decades, great efforts have been made in the preparation of the 2,3-dihydrobenzofuran structure through both metal-catalyzed and organocatalyzed ways. Visible light-promoted reactions sprang up in the early 21st century and represent a green manner of transformations. Under the irradiation of visible light, radicals could be generated under milder conditions. Thus, visible light-promoted reactions spread widely in the field of chemical synthesis. In recent years, visible light-promoted preparation of 2,3-dihydrobenzofuran and coumaranone has been developed by different groups, including both intramolecular and intermolecular reactions. The benign reaction conditions allow better functional group-tolerance and lead to diverse structures. Several reviews on the synthesis of 2,3-dihydrobenzofuran have been reported. However, visible light-promoted approaches to such structures have not been well reviewed. Our review will cover the literature that has been reported on the discovery of 2,3-dihydrobenzofuran in food and visible light-promoted preparation of 2,3- dihydrobenzofuran, attempting to summarize the existing methods and provide guidance to the chemists on the present challenges.