Healthy Food Research Articles

Impact of a Dual Treatment on Resistant Starch Level and Techno‐Functional Properties of Pea and Faba Bean Flours

AbstractStarch‐rich pulses’ flours, which are rich in fiber and resistant starch (RS), can be an interesting gluten‐free ingredient for the development of novel healthy foods. The study aims to increase the RS content of protein‐reduced fraction of legume flours (pea [P] and faba bean [FB]) by the application of thermal (autoclaving‐cooling) and dual (thermal plus high‐hydrostatic pressure) treatments. Both treatments enhance the RS contents, reaching 6.8% in P flour after dual treatment. The techno‐functional properties are dependent both on the type of flour and the treatment applied. A loss of water solubility (WS) and an increase in water binding capacity are observed. The WS index and emulsion activity remained unchanged or slightly changed, but emulsion stability decreased significantly. The viscosity of the samples is modified according mainly to the flour type. P flour is more affected by the dual treatment than FB flour, which is evidenced by the greater changes shown in RS, WS, and pasting properties.

The Future of Food Health-Focused Brands in the Fast-Food Industry Based on the Analysis of Chipotle

Abstract: Healthy and sustainable food eating has become one of the significant trends in customer behavior. Academics and media research have found the significance of embracing new consumption habits, food choices on nutritionally adjusted meals, and increasing consumer health awareness. However, more research is still needed on the development opportunities of the fast-food industry in response to this new consumer behavior. Therefore, this article will use Chipotle as an example to demonstrate the financial opportunities of the fast-food industry's change toward healthy eating. This article uses research on healthy eating development, trends in the fast-food industry, balance sheets, and financial ratios. We have employed the analysis of Chipotle's financial statement and forecast the development of the fast-food restaurant from 2024 to 2028 after it accepts healthy eating. Research has found that customers' attitudes are changing. Consumers now prefer natural, high-quality fast food; introducing healthy products is financially rewarded with higher sales growth. This kind of brand will gain traction and boost profit. Various brands should also launch new products that focus on healthier alternatives.

Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties.

In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the need for ready-to-eat foods. Consequently, this has promoted interest in creating a nutritious, high-quality snack combining oats and mango. This study employed a response surface analysis of extreme vertex mixtures, incorporating constraints and three components: oats, mango peel, and dehydrated mango pulp. This resulted in ten different mixtures, each with unique combinations and proportions of the three components. It evaluated the microbiological quality, proximal composition, total phenolic content, tannins, Aw, color, texture, and chemical properties during storage at room temperature. The optimal blend, which demonstrated the best quality characteristics, consisted of 44.38% oats, 5.36% mango peel, and 29.24% mango pulp. This formulation yielded a protein content of 7.1 g, dietary fiber of 20.3 g per 100 g, total phenols of 3.4 mg gallic acid per g, and no pathogenic microorganisms. According to the obtained data, Aw > 0.3, the estimated shelf life could be 12 months at room temperature. Developing a stable oat-mango snack with excellent nutritional, nutraceutical, chemical quality, and microbiological properties is technologically feasible.

Bacteriological Quality of Salads Sold at Selected Restaurants in Accra, Ghana

Background: The increasing prevalence of chronic non-communicable diseases has led to a greater emphasis on the consumption of healthy foods, such as vegetables. Vegetable salads from restaurants are generally perceived as safe. We investigated the bacteriological quality of vegetable salads sold in two popular restaurants in Accra. Methods: Twenty salad samples were purchased from two popular restaurants (A and B) with two branches each in Accra, Ghana. Restaurant A had branches at Dansoman and North Industrial Area, while B had branches at Osu and Tesano. Total aerobic colony forming unit (CFU) and biochemical assays were performed by standard culture techniques and protocols, to determine the microbial load and species present. Results: Mean aerobic bacteria count was 1.77E5 and 1.45 E5 CFU/g for Restaurants A, and B respectively. The North Industrial Area branch of A had more CFUs (2.64E5 CFU/g) than the Dansoman branch (0.9E5 CFU/g), and statistically significant (p=0.0010). The Tesano branch of restaurant B had higher CFUs (1.9E5 CFU/g) than the Osu branch (1.0E5 CFU/g), and also statistically significant (p=0.0022). Furthermore, ANOVA across the four branches showed a significant difference (p<0.0001). The main isolates identified from both restaurants were Enterobacter spp. (28.7%), Citrobacter spp. (20.4%), Klebsiella ssp. (18.5%) and Enterococcus spp. (7.4%). Conclusion: Enterobacter species was predominant among others. Education of the restaurant staff, and the application of food safety and handling procedures must be established, and food regulatory institutions must carry out routine inspection at these sites to ensure consumer protection and public health.

Using spatial analysis to examine inequalities and temporal trends in food retail accessibility.

In this paper, we examined whether there are inequalities in access to food retail (by type and healthiness) across local government areas (LGA) in Greater Melbourne and by LGA grouped based on their distance from the central business district and Growth Area designation. We also examined whether these inequalities persisted over time. This is a secondary analysis of a repeated cross-sectional census of food outlets collected at four time points (2008, 2012, 2014 and 2016) across 31 LGA. Using Geographical Information Systems, we present a spatial analysis of food retail environments in Melbourne, Australia, at these four times over eight years. Greater Melbourne, Australia. 31 LGA in Greater Melbourne. Findings show significant inequalities in access to healthy food retail persisting over time at the LGA level. Residents in lower density urban growth areas had the least access to healthy food retail. Unhealthy food retail was comparatively more accessible, with a temporal trend indicating increased accessibility over time in urban growth areas only. Accessibility to food outlets, particularly healthy food outlets and supermarkets, in Greater Melbourne is not equal. To identify and address health inequalities associated with rapid urban growth, further understanding of how people interact with the food environment needs to be explored.

Enhanced Labeling to Promote Consumption of Nutrient Dense Foods and Healthier Diets.

Background/Objectives: Efforts are underway worldwide to design and deploy food labeling systems that provide consumers with the information needed to shift dietary patterns toward nutrient dense, healthier foods. Despite a compelling need for progress, worrisome public health trends persist that are rooted in the popularity of unhealthy, heavily processed foods. Methods: The nutrition and health-related content on the packaging of nine common foods sold in the US and Europe is analyzed and compared. The current scope of nutrient-specific messaging is characterized, including messages highlighting health-related benefits stemming from the mix and levels of mostly macronutrients in food products. Results: An average of 6.9 unique nutrition-related messages appear on the packaging of nine US food products, while EU food products contain an average of 5.0. Messaging around the ingredients in food products accounts for the largest share, e.g., "100% whole grain", "Vegan", and "No artificial preservatives". The macronutrients of fat, fiber, cholesterol, salt, sugar, and protein are the focus of most messaging around health benefits. The degree of food processing and essential vitamin, mineral, and phytochemical micronutrients receive little or no attention, despite their importance in positive health outcomes. Conclusions: Current nutrition-related labeling fails to inform consumers of the enormous differences in the contribution of food products in meeting nutritional needs. Existing metrics and rating systems do not effectively account for the critical relationship between nutrient density and caloric content. Existing metrics and systems do not reflect the impacts of processing on food nutritional quality in ways that provide consumers meaningful information. New concepts, metrics, and label elements are described that could promote healthier dietary patterns. Clear and mandatory nutrition labeling could begin shifting market share toward healthier options, and this could trigger and guide changes in manufactured food recipes that make brand-name products healthier, benefiting all consumers.

Exploring the Association Between Minimum Wage Policy, Income Inequality, and Obesity Rates in US Counties.

To examine the interaction between minimum wage policy, income inequality, and obesity rates among U.S. counties, and how this relationship is shaped by policy, place, and racial/ethnic composition in a county. We used the County Health Rankings Data for obesity ratio (measured by Body Mass Index ≥ 30kg/m2) in US counties and combined it with the American Community Survey to include the Gini coefficient (GC) and population characteristics. The analytical sample included 3129 counties between 2015 and 2019. We ran several sets of regression analyses, controlling for county characteristics, access to healthy foods, and minimum wage categories as a policy influencer on the obesity ratio. In total, 31.7% of the population were obese, with wide variations across counties; during this time, counties' average GC was 0.442. Our findings showed that in the lack of any other predictors, GC has a positive association with the county obesity ratio (OLS 0.147, CI 0.122-0.173). Counties with minimum wage between $7.26-$9.0 and $9 + had lower obesity ratios by - 0.6 and - 2.8 percentage points, respectively, and counties with lower access to healthy foods had higher obesity ratio (Coeff = 0.022, CI 0.019-0.025). Income inequality is positively associated with the obesity ratio in counties. Access to healthy foods and state minimum wage policy predict obesity rates, with a lack of healthy foods increasing the ratio, while a higher minimum wage reduces it.

The loss of rural vital places: A case study using the social determinants of health framework

Healthy food sources, recreational facilities, and social spaces serve as vital places for supporting health. Less is known about what happens when vital places are lost, especially in rural contexts that have experienced disinvestment and population decline. In this paper we use a case study of a small rural community in Pennsylvania that lost a substantial share of its vital places over a short period of time to explore the experiences of local residents. Using qualitative interviews with 26 local residents we show that the loss of vital places, which are part of the neighborhood and built environment, intersected with other social determinants of health with potential consequences for health and well-being. This was often because vital places were essential (i.e., few or no alternatives existed) and multifunctional (i.e., supporting health through multiple behavioral and social mechanisms). Examining experiences of local residents following the loss of vital places through a social determinants of health lens helps to identify consequences and inform adaptation strategies. We also use the findings to refine the vital places framework for rural contexts.

Seeds and farmers' rights as drivers of change on food systems

In the heart of Kenya's vibrant agricultural landscape lies a fundamental aspect crucial for food security, cultural heritage, and economic resilience: the right to seed. Embedded within the fabric of traditional farming practices, the right to seed encompasses the freedom of farmers to save, exchange, and utilize traditional and farmer-bred seeds. In Kenya, as in many other countries, this right is not only a legal concept but a cornerstone of agricultural sovereignty. However, its preservation faces challenges in the face of globalization, corporate interests, and evolving intellectual property regimes. Yet, amidst these challenges, significant strides are being made, with collaborative efforts at the global level, particularly through initiatives led by the Convention on Biological Diversity (CBD) and the International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA), aimed at promoting and protecting farmers' rights. Every smallholder farmer has the right to safe, nutritious and healthy food and the ability to sustain themselves and their societies with the existing endorsed resources. The concept of farmers’ rights came out as a subject of debate in international agricultural circles, spearheaded by the Food and Agriculture Organisation of the United Nations (FAO). This includes the right to save, use, exchange and sell farm-saved seed and propagating materials, the right to protect traditional knowledge among others. In developing countries, the right to seed is a fundamental aspect of agricultural sovereignty and food security. This still emulates the subject debate from FAO. However, attention in scientific literature and policy circles for both seeds and farmers’ rights are compromised. This paper employs mediation analysis to explore the causal relationship between seed rights, farmers' rights, and food sovereignty, highlighting the pivotal role of smallholder farmers in shaping sustainable food systems. The findings underscore the importance of inclusive policies that prioritize farmers' rights and empower local communities to sustainably manage their seed resources. Key words: Farmer-managed seeds, seed banks, Access, smallholder farmers and benefit-sharing

Unpaid Labor of Women in Barangay San Juan, Aliaga, Nueva Ecija Towards Sustainable Gender Equality Policy Reforms

Globally, women have been a critical part of every household and agricultural operation. Despite their major contributions in the care economy in maintaining a healthy and sustainable food system, they remain largely invisible because, for a long time, economists depart from valuing unpaid work because of its non-economic value and social constructs. Barangay San Juan is one of the 26 barangays representing 7.47% of the total population of the municipality categorized by PhilAtlas (n.d.) as landlocked, referring to an area that is entirely surrounded by land. Before the agricultural mechanization, farmwomen in the barangay devoted 35 hours a week of unpaid care and 49 hours a week of unpaid farm work assisting the family in farm activities. The mechanization displaced farmwomen and deprived them of income opportunity while continuously providing domestic care to the family. This research aims to investigate the impact of unpaid labor for women in Barangay San Juan, Aliaga, and Nueva Ecija are adhering to Sustainable Development Goal 5 (SDG-5) by recognizing the value of unpaid work. A triangulation approach was employed through a qualitative and descriptive design to assess the effects of unpaid work on gender equality, which revealed a significant amount of time devoted by women in the care economy, hence dismissing their economic opportunity in the labor market. The observed absence led to the proposal of operational gender education, governance in resource mobilization, and inclusion of gender perspectives in ordinances that are critical in achieving equality to increase value recognition of women's labor.

Psychological Factors Influencing Willingness to Purchase Wild–Edible Plants and Food Products from Wild–Edible Plants

Modern agriculture faces many challenges. At the same time, it is necessary to provide healthy and sustainable food for humanity in growing conditions that are facing numerous problems, including climate change. Different strategies can be applied to deal with climate change, such as using different crop technologies. In this context, the application of wild–edible plants as a source of biodiversity, vitamins, and minerals for the human diet is interesting. Consumers’ behaviour toward wild–edible plants is a relatively new topic in marketing research, so this paper investigated the impact of certain psychological factors on consumers’ willingness to purchase wild–edible plants and food products. The study was performed on a sample of consumers of produce from farmers’ markets in Istria County, Croatia, and the data were collected via a questionnaire. The univariate and multivariate analyses provided evidence that consumers’ purchase intentions are determined mainly by their positive attitudes regarding trying new and unfamiliar foods. Furthermore, customers’ intentions to purchase food products containing wild–edible plants were determined by their attitudes regarding wild–edible plants and their subjective knowledge.

Teachers' perception of their students' dietary habits in Addis Ababa, Ethiopia: a qualitative study.

Poor dietary choices and consumption of unhealthy foods are major determinants of malnutrition among adolescents in Ethiopia. The school food environment is a valuable setting for exploring adolescents' eating habits. Teachers have an important role in understanding factors that impact students' dietary choices. The aim of this study is to explore secondary school teachers' perceptions towards adolescents' dietary habits in Ethiopia. The study employed a qualitative research design. Four focus group discussions, involving a total of 13 teachers, were conducted at governmental and private schools in Addis Ababa, Ethiopia. Additionally, observations of the food environment in these four schools. The transcripts from the focus group discussions and photographs from observations were analyzed using thematic analysis. Triangulation of data sources and persistent observation of the data were employed to enhance the study's trustworthiness. The study was approved by the Norwegian Center for Research Data and the Addis Ababa Health Bureau, and all participants provided informed consent. Teachers perceived adolescents' dietary habits as unhealthy, characterized by the consumption of unsafe foods, limited variety, and reliance on processed foods. Factors negatively influencing adolescents' dietary habits include a lack of awareness about a healthy diet among both students and parents. Low familial income levels were also identified as a barrier to eating a healthy diet. The unavailability of healthy foods and the advertising of unhealthy and processed foods as well as peer influence were hindrances to a healthy diet both at school and home. This study provides additional evidence of the nutrition transition which is linked to the double burden of malnutrition among adolescents in low-income countries. Factors affecting adolescent diets at school are multileveled. Incorporating nutrition education into the school curriculum will likely improve dietary awareness mitigating peer influence. Regulating the school food environment and enforcing advertisement laws targeting adolescents can promote healthier school food environments. Providing short term nutrition trainings for biology or science teachers and strengthen their role in delivering nutrition education to children and their families, along with implementing measures to address food insecurity and restricting availability of unhealthy food at school need to be regarded as priorities.

Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks.

The remarkable nutritional attributes and potential health advantages of quinoa make it an important candidate for developing innovative ready-to-eat food products. This work aimed to develop a functional ready-to-eat snack based on quinoa sourdough fermented by Lactiplantibacillus (L.) plantarum CRL 1964. Phytate, phosphates, and soluble mineral content (Fe, Mn, Zn, Mg, Ca, and P) were determined in snacks formulated with sourdough and control doughs. An in vitro digestion model was performed on quinoa snacks to assess their mineral bioaccessibility and dialyzability. Phytate content was significantly lower (ca. 42.3%) while phosphates were higher (ca. eightfold) in quinoa-based sourdough and sourdough-based snacks (S1964) than in controls. Soluble minerals were higher (10.2%-32.0%) in S1964 than in controls. Mineral bioaccessibility and mineral dialyzability were also higher (ca. 24.5%) among S1964 and control snacks. The developed quinoa snack made from sourdough fermented by L. plantarum CRL 1964 had less phytate concentration and high bioaccessibility of minerals. These findings underscore the relevance of this innovative technology in creating food products that are not only highly nutritious but also represent a valuable contribution to the market of healthy foods. PRACTICAL APPLICATION: In this study, a novel snack based on quinoa sourdough with improved nutritional properties was developed. The addition of quinoa sourdough fermented by Lactiplantibacillus plantarum CRL 1964 to the preparation of quinoa snacks resulted in a product with a lower concentration of phytate and a higher content of phosphates and minerals (soluble, bioaccessible, and dialyzable). These results underline the efficacy of the new snack as a promising alternative to conventional mineral fortification methods. This innovative approach holds promise for addressing nutritional deficiencies and the demand for healthy snack options in today's market.

Incentivizing Youth and Family SNAP-Ed Participation With Fruit and Vegetable Rewards

Poor diet quality in the United States impacts millions of individuals, particularly in low-income communities. The Federal Government’s primary safety-net program, the Supplemental Nutrition Assistance Program (SNAP), and its associated nutrition education initiative, SNAP-Ed, aim to improve food security and diet quality. A number of Food as Medicine interventions have demonstrated that tying nutrition education to healthy food incentives improves diet quality and metabolic disease markers. There have been recent efforts to provide fruits and vegetables to SNAP participants via GusNIP (Gus Schumacher Nutrition Incentive Program) and related programs. However, these incentives have not been tied to nutrition education opportunities. We argue that SNAP-Ed can have a greater impact on diet quality and food security by increasing its reach to a larger number of SNAP participants with the benefits of food incentives. Thus, we propose pilot studies to assess the efficacy of combining SNAP-Ed and healthy food incentives, targeting both adults and youth for a comprehensive impact.

Conceptualizing university students’ food choices based on theory of planned behavior

Background Several students use hostel facilities offered by their colleges and universities while pursuing higher education. A crucial change is witnessed in their food habits during their stay at the campus, which is vastly different from their home experience. Method The study employs the theory of planned behavior to conceptualize and understand the food choices of university students while following the qualitative research methodology and the phenomenological approach. The snowball sampling method is applied to select participants for the study. We selected twenty-six undergraduate and postgraduate students pursuing programs in technical and health science from a private university at Udupi with residence in the university campus for two to four years. Interviews with candidates were conducted online and audio-recorded with participants’ consent. Results The transcribed interviews were coded and categorized to obtain themes, which were then conceptualized to develop the model based on the theory of planned behaviour. The duration of their stay on campus allowed students to gain a perspective on the food events and the food they consumed at the university dining facility (UDF) guided by factors, such as taste, price, availability of time(during academic activity), accessibility to healthy food, academic stress and lack of knowledge on nutrition. Two factors emerged from the interviews, one, there was no display in the dining facility about the nutritional value of the food served; and, second, students preferred to dine out on unhealthy food rather than at the university because food from outside the campus, even though unhealthy, was easier on the pocket. Conclusion The study provides insights into the role of UDF in serving healthy and nutritional food to students for better health and improved academic performance. This work brings to light the relationship between students’ food choices and their impact on academic performance.

The effect of national school health strategy components on the quality of health services: An Analytical research in Baghdad Governorate

Purpose: The research objective is to diagnose the extent to which the National School Health Strategy contributes to the quality of health services. Theoretical framework: The quality of health services can provide schools with benefits through building a healthy school community in line with the sustainable development goals, especially regarding quality education, good health, and well-being and through school health, we may be improving the health and well-being of elementary and secondary students, and the necessity of providing healthy foods reduction of fat content in school meals, and awareness to prevent the use of tobacco products and drugs. Design/methodology/approach: The research relied on the descriptive -analytical method and the research sample is a random sample of primary schools (governmental and private). The research tool is represented by using a questionnaire to collect data. Findings: Although there is a big school community represented by students compared to their society, studies in most countries of the world are still limited in discussing the quality of health services provided to them and the limited solutions. Research, Practical & Social implications: We suggest future research to evaluate the national school health strategy: a comparative study between two governorates. Originality/value: The results indicate that commitment to implementing school health programs positively affects the quality of health services provided to students of school age and that any defect in their application reflects negatively on the health of students currently and society in the future.

Assessment of Food Preferences, Eating Practices, and Nutritional Status Among In-school Able and Disabled Adolescents of Ages 10 - 19 Years in Minna, Niger State, Nigeria

Background: Malnutrition affects school-age children's health, growth, and academic performance. Adolescents often consume unhealthy fast foods and follow crash diets influenced by peers, media, and cultural norms. Adolescents with disabilities, including physical, intellectual, sensory, developmental, and mental health disabilities, may face additional challenges in accessing and maintaining a balanced and nutritious diet as they may face additional barriers. Understanding the unique needs and challenges faced by adolescents with disabilities is crucial in promoting their overall health and well-being. Objectives: The study aimed to compare the nutritional status of able and disabled adolescents in Government Vocational and Technical College and Niger State School of Special Education in Minna, as well as their food preferences, eating practices, and the factors affecting their nutritional status. Methods: The study used a cross-sectional design, administering 400 questionnaires to disabled and able students. The responses were 100% collected using self-administered structured questionnaires. Data were analyzed, and results were presented utilizing tables and figures, with a statistical significance level set at P < 0.05. The IBM statistical product and service solutions (IBM SPSS statistics), version 27.0 software was employed for data analysis to explore and understand the food preferences, eating practices, and nutritional status of in-school adolescents with disabilities in Minna, Niger State, Nigeria. This approach allowed for a comprehensive assessment of the diverse factors influencing the dietary habits and nutritional well-being of adolescents with disabilities in the study. Results: The study involved 400 participants, with 12.8% aged over 12 years, 50.3% aged 12 - 15 years, and 37.0% above 15 years. Females made up 51.0% of the participants. About 40% of disabled participants had inadequate dietary patterns, compared to 10% of able participants. There was a significant difference in the distribution of BMI groups between the able and disabled subjects (x2 = 26.984, df = 3, P = 0.000). Socio-demographic of the participants based on age and gender showed a significant association with the nutritional status of able adolescents at (χ2 = 44.593, P = 0.000) and (χ2 = 4.650, P = 0.031) respectively and among disabled at (χ2 = 18.303, P = 0.000) and (χ2 = 23.925, P = 0.000) respectively. Conclusions: The study revealed disabled adolescents often skip meals, consume fast foods, and have poor dietary habits. Interventions like education and increased access to healthy food options are needed.

EXPRESS: How Socioeconomic Status Shapes Food Preferences and Perceptions

This paper assesses the extent to which consumers from the opposite poles of the socioeconomic distribution weigh three critical food attributes–healthiness, fillingness, and taste–, how they perceive the associations among them, and how differences in weights and associations influence food preferences. The results of a series of eight pre-registered studies in a highly unequal socioeconomic environment (Rio de Janeiro, Brazil) show that low (vs. high) socioeconomic status consumers are more likely to (a) choose unhealthy items even when supply-side factors (e.g., affordability and accessibility) are controlled by design, (b) trade healthiness for fillingness (but not taste), and (c) display stronger negative associations between the attributes (healthy = less filling; healthy = less tasty). These findings highlight the importance of a deeper understanding of the psychological differences in food preferences and perceptions and the use of such insights to design interventions aimed at mitigating nutritional inequality. In line with this rationale, the final set of studies shows that, albeit not being a trivial task, it is possible to increase healthy food choices among the disadvantaged by enhancing the fillingness of the healthy options available. Managerial and policy implications are discussed.

Dental Health Education at Aisyiyah Kindergarten, Kalitengah Village

Dental and oral health is an important part of overall body health. Problems with teeth and mouth can negatively impact body health and interfere with daily activities, especially in children. Dental health education at Aisyiyah Kindergarten in Kalitengah Village is crucial for raising children's awareness of the importance of oral hygiene. This educational activity includes outreach on proper tooth brushing techniques, understanding the significance of dental health, and providing information on foods that are beneficial or harmful to teeth. Through a fun and interactive approach, children are encouraged to actively participate in tooth brushing practices and selecting healthy foods. The results of this activity indicate an increase in children's understanding of dental health, which is expected to foster good habits from an early age to maintain their dental health in the future

Green and sustainable technologies for extraction of carotenoids from natural sources: a comprehensive review.

In recent years, driven by increasing consumer demand for natural and healthy convenient foods, the food industry has been shifting from synthetic to natural products. This shift is also reflected in the growing popularity of non-conventional extraction methods for pigments, which are favored for sustainability and environment-friendliness compared to conventional processes. This review aims to investigate the extraction of carotenoids from a variety of natural sources, including marine sources like fungus, microalgae, and crustaceans, as well as widely studied plants like tomatoes and carrots. Additionally, it delves into the recovery of valuable carotenoids from waste products like pomace and peels, highlighting the nutritional and environmental benefits. The review also emphasizes the role of green solvents such limonene, vegetable oils, ionic liquids, supercritical fluids, and natural deep eutectic solvents in effective and ecologically friendly carotenoid extraction. These technologies support the ideas of a circular and sustainable economy in addition to having a smaller negative impact on the environment. Overall, the present study highlights the crucial importance of green extraction technologies in achieving the dual goals of sustainability and public safety.