Innovative Food Research Articles

Progress in the study of nutrient composition and biological functions of locusts

In recent years, the expansion of the scope and intensity of insect nutrient source development has been consistent. Notably, locusts, recognized as a superior nutritional source, have garnered significant research attention and exploration. Gradually, their nutritional components and biological functions have been exploited and utilized. Primarily, the food value of locusts lies in the abundance of nutrients within their bodies. Nutritional composition studies on locusts date back to the 1970s, with numerous experiments validating their status as a novel food resource, rich in protein and low in fat and carbohydrates. Furthermore, they serve as an alternative resource for promoting health and wellness. Since the dawn of the 21st century, certain studies have revealed the presence of flavonoids, chitin, and other bioactive ingredients in locusts. This paper compiles and summarizes the primary nutrients and their respective concentrations in certain locust species, exploring the advancements and potential value of current research on their biological functions. The aim is to highlight the advantages of locusts as an innovative food resource.

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt.

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health benefits and nutraceutical effects. Black carrot pomace (BCP), a by-product of industrial juice extraction, is abundant in bioactive compounds, dietary fiber, antioxidants, and pigments such as anthocyanins. Value addition and sustainability are perspectives provided by using this underutilized agricultural by-product in food applications. With an emphasis on BCP powder's effects on phytochemical and physicochemical qualities, mineral and color characteristics, and sensory aspects, this study aims to assess the effects of adding BCP powder to yogurt formulations. The findings show that the addition of BCP powder improved the nutritional, and the color of the yogurts, providing a visually appealing product. Moreover, adding the BCP powder raised the amount of phytochemicals and the antioxidant activity in the final product's formulation. The manufacturing of such products can not only aid in promoting sustainable food production but also offer consumers a wider range of innovative food options with improved properties.

Measuring food insecurity: Food Affordability Index as a measure of territorial inequalities

The devastating economic and social impact of COVID-19 and the war in Ukraine has exacerbated poverty and food insecurity, making it harder for people to access food. Based on a multidimensional understanding of food insecurity, this study focuses on one of the most challenging dimensions for affluent societies, namely, the economic access to food. Therefore, the research aims to develop an innovative Food Affordability Index (FIA) that captures the inter-territorial inequalities and critical problems created by the economic disruptions in the local food system that prevent people from eating healthy. The index is based on a survey of the prices of products suitable for healthy eating in thirty shops in Rome, Italy. A distinction was made both by the type of distribution channel (e.g. discount and supermarket) and by the area in which the survey was conducted, i.e., the 15 municipalities of Rome. This study sheds light on the problem of food insecurity and highlights areas where households are far from an ideal healthy diet. Understanding the spatial distribution of economic inequalities in access to healthy food seems crucial for the implementation of targeted policies and programmes to address this problem, which is increasingly structural in affluent societies.

Ora-Pro-Nobis (Pereskia aculeata) and its technological applications in foods: a review

Ora-pro-nóbis is an unconventional food plant, with edible leaves rich in nutrients, with great potential for application in the food industry. In this context, this review aims to critically analyze studies about the technological properties, and innovative food products containing ora-pro-nóbis to meet new consumer trends. The data search was performed using the Prisma guidelines and was conducted in the following databases: Pubmed, Scielo, Embase and Web of Science. The Rayyan was use for the selection of the 14 studies included in this review. The plant can add nutritional and functional value to food products and act as a thickening, gelling agent, emulsifier, stabilizer, and as a supplement in the food industry. Greater dissemination of the benefits associated with the consumption of ora-pro-nóbis, in addition to having an impact on consumers' health and nutritional enrichment of the diet, contributes to the sustainable development of agrifood systems, the valorization of Brazilian biodiversity, and family farming.

Microalgae enriched in selenium as a good source of micronutrients

Recently, the market for plant-based products has been growing rapidly growing due to the increasing popularity of so-called "novel foods". Many people choose to incorporate plant-based products into their diets because of the potential health benefits. Innovative food sources are also being sought to supply the body with essential nutrients. Microalgae, including Arthrospira platensis or Chlorella vulgaris, are examples of plant products that are valuable sources of proteins, vitamins, and minerals. Enriching commercially available microalgae with elements essential for humans may be the answer to addressing the deficiency of many elements in the diets of people worldwide.One of the elements whose deficiency in the diet is widely described in the literature is selenium. Therefore, the main objective of this work is the study of the identification of certain small molecular selenium-containing compounds in microalgae cultured on a selenium-enriched medium. High-performance liquid chromatography coupled with tandem mass spectrometry with inductively coupled plasma ionization (HPLC-ICP-MS/MS) and electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) were used as analytical techniques.The main conclusion and novelty of the research carried out was the confirmation of the possibility of selenium accumulation by microalgae and the presence of inorganic forms and the expected certain small organic forms, the bioavailability of which is beneficial for humans. The use of HPLC-ESI-MS/MS allowed for the identification of selenium compounds present in the studied microalgae - selenomethionine, selenohomolantionine, selenoadenosine and Se-adenosyl-L-homocysteine.

Enviro Edible: Satisfying Hunger, Minimizing Waste

"Enviro Edible" is an innovative food waste management system designed to address the escalating global challenge of food waste. This comprehensive solution integrates technology, community engagement, and sustainable practices to minimize food wastage at various stages of the supply chain. The system employs a multi-faceted approach, encompassing smart inventory management, consumer awareness campaigns, and collaborative efforts with local businesses and charities. Key components include a user-friendly website that empowers consumers to make informed purchasing decisions, reducing the likelihood of excess food in households. Additionally, the system incorporates data analytics for businesses to preventing overstocking and expirations. Real-time analytics enable businesses to identify potential issues and make informed decisions to prevent food spoilage, reduce waste, and improve overall supply chain efficiency. "Enviro Edible" fosters partnerships with local charities and food banks, enabling seamless redirection of surplus food from businesses to those in need. Through real-time tracking and analytics, the system not only minimizes food waste but also creates a positive impact on communities by addressing hunger and promoting sustainable consumption. This food waste management system envisions a future where technology and collective efforts converge to create a more sustainable and responsible approach to food consumption, reducing environmental impact and enhancing social welfare. Keywords: Food Waste Management, User-friendly website, Real- time, Supply chain efficiency, Minimize food waste.

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.

Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the technofunctional and rheological properties of wheat, quinoa and kiwicha flours using a simple lattice mixture design. Seven treatments were obtained, including pure flours and ternary mixtures. Analyses of particle size distribution, water absorption index, subjective water absorption capacity, soluble material index, swelling power, apparent density and physicochemical properties were performed. Additionally, color analysis, photomicrographs and Raman spectroscopy were carried out. The results indicate significant differences in properties such as particle size, water absorption and rheological properties between the flours and their mixtures. Variations in color and microstructure were observed, while Raman spectroscopy provided information on molecular composition. These findings contribute to the understanding of the behavior of Andean flours in baking and pastry making, facilitating their application in innovative food products.

Abstract P371: The Retrain Your Brain for Healthy Eating Study: Promising Results in Reducing Cravings and Supporting Healthier Eating Habits Among Diverse Patients With Obesity

Introduction: Adopting healthy eating habits can improve cardiovascular health. However, following dietary guidelines can be challenging, partly due to neural pathways that influence cravings and appetite. While medications exist to reduce appetite and cravings, behavioral interventions targeting cravings are less common. The innovative Food Trainer mobile application, FoodT, employs a go no-go paradigm, where participants learn to respond to healthy foods presented in green circles (go-trials) and withhold their response to unhealthy foods presented in red circles (no-go trials). Growing evidence suggests that this training can reduce food cravings and energy intake. Nonetheless, its feasibility in clinical and at-home settings and among diverse populations remains underexplored. To address this gap, this study investigates the feasibility of the FoodT application for a diverse patient population with obesity. Hypothesis: Food response training is feasible to decrease food cravings (scores: 15-75) and energy intake (kcal). Methods: The Retrain Your Brain for Healthy Eating trial is a single-group feasibility study of participants with obesity from diverse racial and ethnic backgrounds. Participants engage in a food response training intervention, with a video-conference introduction session, followed by a self-guided training regimen of three or more sessions weekly for 12 weeks. Study staff conduct weekly meetings to monitor adherence and offer support. Assessments include weekly food craving reports via a validated survey (Food Craving Questionnaire - State) and energy intake (kcal) via weekly self-guided ASA-24 dietary recalls. We averaged reports in cravings and kcal for Month 1, Month 2, and Month 3 and used linear mixed-effect models. Results: Of 17 participants, 87% self-identified as female, 42% as non-Hispanic Black, and 23% as Hispanic (age: 50.0±13.4, BMI: 36.53±4.59). On average, participants used FoodT 4.22±2.91 times per week. We observed significant reductions in cravings (Month 1: 37.59±10.42, Month 2: 32.43±10.22, Month 3: 31.36±9.80), P = .001, and kcal (Month 1: 1872.54 ±740.22, Month 2: 1818.05 ±724.43, Month 3: 1563.14 ±682.78), P = .046. Conclusion: Preliminary findings from this feasibility study suggest that FoodT has the potential to decrease food cravings and energy intake among a diverse population with obesity. However, this study is limited by a small sample size, gender imbalance, and reliance on self-reported data. This mobile app offers a low-cost scalable tool to support patients with obesity in adopting healthier diets, and improve cardiovascular health, needing further research to confirm these findings and assess its long-term sustainability and clinical implications.

Therapeutic potential and roles of dietary seaweeds in food: A systematic review

Food security is a significant global concern as a result of the burden that the fast-expanding global population has placed on finite resources, such as arable land for farming. Additionally, the hunt for more nutritious food alternatives has been prompted by a growing understanding of health, nutrition, and diet. Seaweeds are simple-to-grow aquatic plants that are underused for food and medicine. Recent studies have focused on gaining access to and using these readily available natural resources for nutrition and medicinal objectives. This review systematically evaluated trends of recent research on seaweed, for therapeutic possibilities and product development. After examining several documents, this analysis discovered that seaweeds are incredibly beneficial algae for both nutrition and medicine, and may be further explored in innovative food products, in meeting the increasing global need for food.

Exploring intergenerational differences in consumer acceptance of insects-fed farmed fish

This study delves into the multi-faceted process of consumer acceptance of innovative food products, such as insect-fed farmed fish. This is a food product that introduces new, though potentially conflicting, intangible attributes aligning with circularity and sustainability but also evoking negative emotions, such as disgust or neophobia. Drawing from two distinct studies on young and older Italian consumers, we employ an intergenerational lens to explore individual psychometric characteristics, socio-demographic variables, and nudging effects in shaping the acceptance process. We apply the Campbell Paradigm, integrating three acceptance items into well-established scales measuring attitudes towards the environment and nature.Our results reveal that environmental protection inclination, rather than a connectedness to nature, primarily drives acceptance. Notably, young consumers exhibit a more facile acceptance process, indicating lower behavioral costs at each stage. Sociodemographic variables, particularly gender, exert varied influences on acceptance stages, with older women displaying greater hesitancy in adopting new dietary practices. Additionally, exploring the impact of nudges, we find that information significantly influences acceptance, while visual priming does not. Interestingly, the effectiveness of information varies between generations, indicating different reactions and responses.The findings propose strategies for policymakers and marketers to highlight the positive attributes of insects-fed farmed fish, emphasizing sustainability and addressing consumer disgust concerns. Introducing insects as feed in various farming practices may enhance familiarity with this alternative protein source, potentially reducing disgust and fostering widespread acceptance.

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

AbstractBackground and ObjectivesHigh hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is feasible to apply to legumes, like beans, to soften them and reduce preparation time. Traditionally, before bean consumption, soaking and cooking processes are carried out to develop palatability; however, this involves a loss of compounds with high biological activity such as dietary fiber, oligosaccharides, and polyphenols, which are of interest due to their antioxidant capacity and related benefits linked to a reduction in the risk of several diseases. Thus, the aim of the study was to evaluate the impact of HHP against traditional cooking on polyphenols and the antioxidant capacity of four Phaseolus coccineus L. cultivars: three Mexican (purple, brown, and white) and one Spanish (white).FindingsThere was a higher loss of polyphenols in beans where only heat treatment was applied compared to those treated by HHP. The highest antioxidant capacity (1,1‐diphenyl‐2‐picrylhydrazyl and ferric‐reducing antioxidant power) was observed in colored samples with a higher content of total polyphenols.ConclusionsThe use of HHP decreases the cooking time of beans by 15 min while preserving the polyphenol content and antioxidant properties.Significance and NoveltyHHP can be an alternative for the legume food industry, to reduce cooking time, while preserving or improving their composition and functionality.

A Sustainable Approach for Enhancing Stability and Bioactivity of Allium ursinum Extract for Food Additive Applications

Utilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable process for the production of solid powder derived from Allium ursinum liquid extract, with the intent of utilizing it as a natural food additive. To address the challenge of instability and enhance the solubility of bioactive compounds in A. ursinum extracts obtained through subcritical water extraction, this study employed the spray drying process. Notably, the results demonstrated the remarkable efficiency of the spray drying process, with maltodextrin as a carrier, yielding uniformly encapsulated particles with an average size of approximately 4 µm, spherical shape with smooth, intact surfaces. The most optimal conditions for achieving the highest content of total phenolics (23.10 mg GAE/g) and total flavonoids (4.92 mg CE/g) in the A. ursinum extract were identified, involving an inlet temperature of 120 °C and an 80% maltodextrin concentration. The encapsulated powders showed excellent stability, with minimal loss of total phenolics (12.64%) and total flavonoids (10.52%) after three months of storage. Physicochemical analysis confirmed the successful preservation of bioactive compounds through microencapsulation using maltodextrin, suggesting its potential for application in innovative food or pharmaceutical products.

Innovation in the Malaysian Traditional Food Industry: A Conceptual Paper

Nowadays, Malaysia ‘s sub-sector of the agricultural commodity industry, particularly the innovative and convenient traditional food products, is expanding in tandem with increasing urbanisation and women workforce, reduction in household size and current lifestyle changes respectively. There are a variety of products in the Malaysian market that have been created by incorporating innovation into traditional Malaysian foods. As such, this situation has led to intense competition and oversupply of products in the market, and it requires food companies to develop critical strategies for introducing innovations in traditional foods so as to be sustainable and more competitive. The aim of this paper is two-fold: firstly, to provide an overview of innovation development in the Malaysian traditional food industry. This paper reveals that, studies on innovation in Malaysian traditional food industry remains under-researched and scarce until to date. The present study also reveals that a clear understanding of consumer perceptions, needs, and preferences, as well as a product's quality attributes, is critical when making even minor changes to traditional foods, thus leading to successful introduction of innovation in traditional foods. Besides that, sustaining consumer continuance behaviour beyond initial purchase and consumption is crucial for innovative food product success and sustained market.

Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane

Ultrasound (US) is an innovative food processing technique that has gained significant interest for its role in modifying proteins. Our study focused on how different US time exposure influence the stability, interfacial structure, and rheological characteristics of whey protein infused with milk fat globule membrane (MFGM). Results indicated that a 9-min ultrasound treatment (US-9) of protein, yielding an emulsion with particle size of 338.3 nm and ζ-potential of −48 mV, was optimal for enhancing functional properties of the emulsion. The US-9 emulsion exhibited different surface rheological properties compared to other emulsions, revealing a heterogeneous MFGM stabilization interface predominantly made of MFGM fragments, free phospholipids, and proteins. The US-9 emulsion surface covered more phospholipids, indicating improved emulsion persistence, based on interfacial protein and phospholipid content calculations and microstructure observation. While the US-9 emulsion did not affect fat digestion, the US-6 min treatment resulted in an optimal fatty acid release rate. Further experimentation may be necessary to elucidate the intricate relationship between ultrasound duration and fat digestion. These findings have leaded to a better understanding of the emulsification capabilities of MFGM materials, as well as a foundation to improve infant formula quality.

Controlled-environment agriculture for an urbanised world? A comparative analysis of the innovation systems in London, Nairobi and Singapore

Multiple crises and challenges in the food sector are driving a rising need for innovative food production methods that could provide a growing urban population with high-quality, sustainable and healthy food while strengthening the resilience of food systems. Controlled-environment agriculture (CEA) in urban areas has been proposed as one possible pathway to address these demands. Despite its various potential benefits, CEA is still in a conceptual or experimental stage and there has been less research that focuses on the specificities of urban areas where it could be implemented. Using the Urban Food Production Innovation System (UFoPrInS) concept, this paper analyses the urban contexts and enabling and impeding factors for implementing CEA in three contrasting locations: London, Nairobi and Singapore. Based on document analysis and semi-structured expert interviews, our findings show that Singapore is a favourable location because public policies support the implementation of CEA to reduce food import dependency and enhance the resilience of food supply. In London, high food import dependency is increasingly seen as problematic, but the implementation of CEA has been hampered by other policy priorities. In Nairobi, where over half of the population lives in informal settlements without adequate food, water and sanitation, CEA is unlikely to make an economically efficient contribution to food security. We conclude that the implementation of CEA might be suitable in locations with ample capital and knowledge, stable political, social, and infrastructure conditions, and limited space, where value can be linked to hospitality and tourism, supported by positive pricing for resource savings.

Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties

Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation of the end product. Depending on the differences in applied temperature and treatment time, the process of drying can have a substantial impact on protein quality and aroma, important characteristics determining the incorporation potential in food products. In this study, we compared the drying of heterotrophic Chorella vulgaris with both innovative (agitated thin film drying (ATFD), pulse combustion drying (PCD) and solar drying (SolD)) and commonly used drying techniques (spray drying (SprD) and freeze drying (FD)). To evaluate the impact on protein quality, we evaluated techno-functional properties, in vitro digestibility (INFOGEST) as well as protein denaturation using differential scanning calorimetry (DSC). A sensory analysis was performed by a trained expert panel, combined with headspace solid-phase microextraction (HS-SPME) - gas chromatography-mass spectrometry (GC–MS) to determine volatile organic compounds (VOCs). ATFD was found to increase techno-functional properties such as gelling, water holding and solubility as well as in vitro protein digestibility. These observations could be related to induced cell disruption and protein denaturation by ATFD. Sensory analysis indicated an increased earthy off-flavor after ATFD. Interestingly, the high-temperature PCD led to an increase in cacao odor while low-temperature FD resulted in lower flavor, odors and VOCs. These results demonstrate that protein quality and sensorial properties of C. vulgaris can be steered through the type of drying, which could help in the selection of application-specific drying methods. Overall, this work could promote the incorporation of microalgal single cell proteins in different innovative food products.

Application of the “Novel Foods” Regulation to Botanicals in the European Union

The European Union classifies “novel foods” as those not widely consumed before 15 May 1997. This category includes recently created, innovative foods, as well as those made using new technologies and processes, and foods with a traditional consumption history outside the EU. Distinguishing between “novel” and “conventional” foods is legally significant, as the former require official authorization under the Novel Foods Regulation. The regulation prioritizes safety, accurate labeling, and nutritional parity with replaced foods. Regulation (EU) 2015/2283, effective from 1 January 2018, replaced prior regulations, facilitating access to the EU market for novel and innovative foods while maintaining high safety standards. Classifying botanical products as novel can be intricate. Safety assessments for plant products must consider diversity in species, varieties, ecotypes, and chemotypes, as cultivation practices influence chemical composition. The article reviews the legislation applicable to botanicals and proposes different ways to evaluate in advance whether a product is “novel” or not, emphasizing the evaluation of the origin and consumption history of foods of plant origin.

Leadership Practices that Enable Agricultural Transformation: The case of Ethiopian irrigated wheat initiative

Agricultural innovations play a vital role in enhancing production and productivity. Under Ethiopian context, agricultural innovations are deployed in the form of integrated technological innovations. The elements of technological packages include varieties and associated management practices. The rate of adoption and the pace at which such innovations are disseminated is normally slow. Thus organizations involved in innovation development and dissemination activities need to be agile to cope with the fast changing production environment as well as the pressing need for increased production and productivity. Enabling leadership refers to leadership practices that enable the positioning of individual and organizational actors by creating adaptive spaces. An adaptive space is about the social arrangements of the innovation system actors in ways that enable the creation of adaptive processes which eventually lead to an adaptive organization. Thus, being acquainted with leadership practices that enable the creation of adaptive spaces and facilitation of the vitality of associated adaptive processes is crucial. Activities that stimulate adaptive processes eventually facilitate the creation of adaptive organizations. Knowledge of factors that enable the creation of adaptive spaces, and leadership practices that help expedite the creation of vibrant adaptive processes is vital to be able to deploy appropriate adaptive interventions. This further enables the design of a refined intervention for future implementation under varied contexts. At the policy level, knowledge of enabling leadership practices that affect the success of such adaptive interventions is important for policy-makers to rethink their innovative food production policies. Thus, it is important to document process-oriented and relational approaches that facilitate the creation of adaptive spaces in which agricultural innovations are generated, diffused and adopted in networks based on information gathered from field-level implementation experiences. The Ethiopian irrigated wheat production initiative was as the subject of study. Some of the project evaluation questions for the retrospective analysis from the perspective of an enabling leadership model were: who were the agents involved in the irrigated wheat project? What were their roles? What were the enabling leadership practices that facilitated the creation of the adaptive space vital for the sustainability of the project? To answer the above questions, a template analysis of existing irrigated wheat project documents was done. One of the key lessons from the current analysis is that is the fact that leadership is a co-creation. An additional lesson also is that we must understand that leadership and followership are a complex social phenomenon of interacting leaders and followers in ways that co-produce enabling leadership and its outcomes.

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

Invertebrates of Siberia, a potential source of animal protein for innovative food production. 4. New method of protein food and feed products generation

Invertebrates of Siberia, a potential source of animal protein for innovative food production. 4. New method of protein food and feed products generation