Traditional Food Products Research Articles

Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage.

Ghavoot is an Iranian traditional food product that prepared by a combination of several types of plant seeds mixed with sugar. The lack of appropriate packaging caused Ghavoot exposed to environment conditions, which leads to oxidation of this product and reduce its nutritional value and marketability. In this study, different types of packaging materials including nylon, the Polyester/ Aluminum/ polyethylene (PET/AL/PE) and the Polyester /Aluminum / Low-Density Polyethylene (PET/AL/LDPE) with different concentrations of oxygen inside the packaging (zero, 5 and 21%) were used to maintain quality properties of Ghavoot. The results showed that samples stored in the PET/Al/LDPE packaging under vacuum, had fewer moisture changes during storage compared with other treatments, as a result, the least changes in the color parameters of Ghavoot occurred. Increasing the concentration of oxygen inside the packaging resulted in higher peroxide, anisidine and totox values as well as the higher total acidity of the Ghavoot's oil. Keeping Ghavoot in the three-layer PET/Al/LDPE pouches under vacuum condition, caused the lipid oxidation to be delayed during the storage. Results of sensory properties showed that increasing the oxygen concentration inside the packaging caused the average score for product flavor to decrease as a result of rancidity development.

Penerapan Mesin Pemarut Singkong untuk Meningkatkan Produktivitas Usaha Makanan Tradisional “Gebleg” di Kota Magelang

Kampung Meteseh Jayengan terletak di Kecamatan Magelang Tengah Kota Magelang, yang berlokasi sekitar 3,5 Km dari pusat kota Magelang. Sebagian besar warga masyarakat kampung Meteseh Jayengan, Kelurahan Magelang memiliki usaha produksi makanan tradisional. Sebagian besar proses produksi jajanan tradisional masih dilakukan tanpa mesin, sehingga tidak efektif secara waktu. Tujuan kegiatan Program Kemitraan Masyarakat (PKM) yaitu untuk meningkatkan kapasitas produksi makanan tradisonal “gebleg”, salah satunya usaha milik Bu Murdinah. Kegiatan PKM di Meteseh Jayengan, Kelurahan Magelang dilaksanakan dalam dua tahap. Tahap awal adalah observasi dengan melakukan survei lapangan untuk memperoleh data dokumentasi dan dilanjutkan diskusi dengan Bu Murdinah sebagai stakeholder. Tahap kedua adalah tahap pengembangan solusi melalui penerapan teknologi tepat guna yaitu mesin pemarut singkong. Hasil kegiatan PKM adalah berupa mesin pemarut singkong yang memiliki kapasitas 30 kg/hari dengan daya 20 watt. Melalui penerapan mesin pemarut singkong yang dibuat dapat meningkatkan kapasitas produksi yang semula hanya 15 kg/hari menjadi 30 kg/hari. Taraf hidup masyarakat Meteseh Jayengan, Kelurahan Magelang juga meningkat dengan meningkatnya pendapatan hingga 100%.

Organic acid composition and consumer acceptability of fermented fish produced from black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus) using natural and acid-assisted fermentation

Ikan pekasam is an example of traditional fermented food products in Malaysia, prepared from freshwater fish such as black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus), salt and ground roasted rice, which is added as the only source of carbohydrate. However, some producers add tamarind (Tamarindus indica) pulp and/or dried slices of Garcinia atroviridis to assist the fermentation process. In this study, there was no correlation detected between pH value, titratable acidity (% lactic acid), salt concentration, organic acid composition and the consumer acceptability of ikan pekasam commercial samples made of black tilapia as well as Javanese carp. The organic acid composition in both natural and acid-assisted fermented ikan pekasam from black tilapia and Javanese carp were compared. The results obtained showed that lactic acid was the major organic acid detected, followed by succinic acid and acetic acid. The addition of tartaric and/or garcinia acids was proven to reduce the fermentation time. Therefore, the addition of acid has assisted the fermentation process by increasing the total organic acid content, mainly lactic acid. Moreover, the 9-point hedonic scale showed that ikan pekasam made of Javanese carp had higher overall acceptability due to tender flesh/muscle texture compared to black tilapia regardless of the fermentation process and organic acid content

Formulation and Optimization of Value-added Barnyard Millet Vermicelli using Response Surface Methodology

Background: Vermicelli is a traditional Indian food product, commonly known as ‘Sewai’ or ‘Jave’. The present study aims at the value addition of vermicelli enriched with iron and beta-carotene. Methods: Barnyard millet flour (BMF) and rice flour (RF) along with malt flour from whole green gram, carrot powder, fenugreek powder and xanthan gum (XG) are used to develop nutritionally enriched barnyard millet vermicelli (BMV). Response Surface Methodology (RSM) was employed to optimize the formulation by analyzing the effect of BMF, RF and XG levels on the sensory attributes like hardness, stickiness, color, flavor and masticability. Result: Results revealed that the independent variables have a significant effect on the dependent variables. The moisture, protein, ash, fat and carbohydrate content in optimized product was found to be 6.40%, 10.07%, 1.44%, 1.72% and 80.31% respectively. The optimized product is nutritionally enriched having 3.81mg/100g of iron and1039µg/100g of beta-carotene present in it.

Environmental benefits of pet food obtained as a result of the valorisation of meat fraction derived from packaged food waste

The 2030 Agenda of the United Nations includes the objective of setting up sustainable production patterns by pursuing several Sustainable Development Goals. Among them, the “Responsible production and consumption” is a key topic in the food production and is strictly connected with the “Climate action”; the crucial point, however, is how to jointly act on all these aspects and apply them in practice.The waste yearly produced in the food chain represent both an ethical, economic and environmental issue. In particular, as far as the recovery of packaged food waste from retailers is concerned, the valorisation of the wasted meat is an extremely relevant issue. Pet food industries could be interested in valorising this waste fraction to replace meat coming from slaughters in their product recipes.This article evaluates the environmental impact of valorising meat fraction from packaged food waste to produce two different recipes of high quality pet food, called Natura and Pâté. A life cycle assessment of the current scenario (traditional pet food production and landfilling of packaged food waste) and of a new one (pet food production using meat fraction from packaged food waste) is carried out applying the ReCiPe 2016 method of impact assessment. Real data have been taken from retailers and pet food manufacturer.The production of pet food using the meat fraction from packaged food waste generates on average lower environmental impacts if compared to the traditional process, in terms of GWP (-56.40%), water consumption (–22.62%), land use (-87.50%) and fossil resource scarcity (-21.78%). Benefits are interesting even if considering the production of Pâté (-14.66%), for which the traditional production process makes use of some slaughter by-products. The proposed industrial process is demonstrated to be sustainable from an environmental point of view and appears to be in line with Sustainable Development Goals (SDGs) 2, 12 and 13.

Foodnet Market: role of rural schools

Existing directions of Foodnet market technologies development were defined. The correlation between the food culture of schoolchildren and Foodnet market development directions is considered. The role of a rural school in training personnel for Foodnet market is defined. The necessity of purposeful work for the formation of a food culture of teaching students Foodnet technologies: traditional food products; group personalized food; alternative sources of raw materials; precision agriculture; food substitutes; individual personalized food; genomics (plants and animals); durable production methods is indicated. A program of teaching students in this area was developed, including familiarity of students with technology will Foodnet, educational actions to ensure the readiness of students to make a conscious choice in favor of nutrition, a system of educational activities with teachers and parents was developed, focuses on the development of a culture of healthy eating in educational organizations. In the survey of rural students priorities in the choice of profession and knowledge of Foodnet technologies were identified.

Nutritional diversity and community perceptions of health and importance of foods in Kiribati: a case study

Over the twentieth century, small island states in the Pacific experienced a dietary shift from traditional foods characteristic of the region to imported foods of poor nutritional quality. In Kiribati, noncommunicable diseases including diabetes and hypertension are now the largest burden of disease in the country and the primary cause of premature mortality. Food and nutritional security in Kiribati are now a major public health challenge. Climate change is likely to negatively affect traditional food production systems. In this study, twelve gender-segregated focus groups in six communities were carried out across Kiribati. Food charts were obtained from each focus group, where all food items mentioned by communities were listed and scored for health and importance. These were analysed using Excel and Stata. Health scores were on average 42.4% lower for imported food compared to local food with strongly significant findings at a p value of <0.001. This significance however disappears entirely for importance scores, with a p value of 0.943, indicating that while local foods are perceived as healthier, they are not seen as more important. Nutritional diversity is greater in rural communities compared to urban communities in Kiribati. Taking local perceptions of food into account, this study informs policymakers on new strategies to improve food and nutritional security and help island communities become more climate resilient through a renewed focus on local agricultural production, which would also improve health outcomes. Food access and availability issues in Kiribati mean that public health policies should factor these in future policymaking.

Quality control and identification of organic biscuits

The object of research is children’s spelled biscuits Holle (Germany) and Belgian children’s biscuits with pieces of Fleur Alpine chocolate (Belgium). Consumers often buy organic-branded traditional food products through unfair advertising and labeling violations. Due to the fact that organic products are often the subject of counterfeiting, quality expertise is especially important. Also, thanks to the conformity assessment of the labeling given in the work, it is possible to establish whether the product is really organic. The labeling of biscuits was analyzed for compliance with the Law of Ukraine «On Organic Production» and the Law of Ukraine «On Information for Food Consumers». The study showed that the labeling complies with legal requirements in both samples. It was also found that both samples of biscuits meet the requirements of regulatory documents for organoleptic indicators. Organoleptic characteristics were tested: shape, surface, color, taste and smell, appearance in the fault. The tasting assessment was carried out according to a 45-point scale developed by the authors. The total number of points in the tasting score, taking into accounts the weight factor, for Fleur Alpine biscuits was 39.96, which corresponds to a quality level of 0.88; and Holle biscuits – 44, with a quality level of 0.97. Both samples meet the requirements of regulatory documents for such physicochemical indicators as humidity, alkalinity and moisture content. The moisture content of the biscuits was determined in an accelerated manner in an oven. Wetness was determined by the ratio of the weight of the items after wetting to the weight of the dry items. Alkalinity was determined by titration of the product filtrate. The moisture content for Fleur Alpine biscuits was 9.3 % and for Holle biscuits it was 8.0 %. The alkalinity was 1.6 and 1.4 degrees, respectively, and the wetness was also within the normal range with values of 120 and 110 %. The results indicate the quality of the studied samples in terms of organoleptic and physicochemical indicators.

Trayectoria del sistema de innovación del cultivo de girasol en México, 1965-2018

The evolution of sunflower cultivation in Mexico within the framework of global agri-food transitions related to fat consumption is explained. The innovation system approach (IS) was used to study an emerging crop in the context of the traditional national food production patterns. The information was collected from publications and statistical data published between 1965-2018 and from semi-structured interviews with key actors. The information collected was ordered chronologically, identifying relevant actors and events that have affected the crop's trajectory and the IS configuration. The results show that the introduction of sunflower responded to the demand for vegetable oil and fats as a viable alternative for farmers and the agri-food industry. However, its development as a commercial crop has been subordinated to the use of other oilseeds from which by-products are obtained, which by adding their value to that of vegetable oil are more attractive to the industry. Nevertheless, the genetic improvement of sunflower has resulted in new genotypes from which oil is obtained with desirable properties for human health. This opens a new possibility of crop expansion.

A Non-Probiotic Fermented Soy Product Reduces Total and LDL Cholesterol: A Randomized Controlled Crossover Trial.

Traditional Asian fermented soy food products are associated with reduced cardiovascular disease risk in prospective studies, but few randomized controlled trials have been conducted in at-risk populations. The aim of this study was to investigate the effect of a commercial non-probiotic fermented soy product on blood lipids in adults with cardiovascular risk biomarkers. In a randomized, crossover, intervention study, 27 men and women (aged 29–75 y) exhibiting at least two risk factors, consumed two packets (12.5 g each) daily of a fermented powdered soy product, or an isoenergic control powder made from germinated brown rice for 12 weeks each. The consumption of the fermented soy product resulted in a significantly greater mean change from baseline (compared to the germinated rice, all p < 0.05) in total cholesterol of −0.23 mmol/L (CI: −0.40, −0.06) compared with 0.14 mmol/L (CI: −0.03, 0.31), respectively; and low density lipoprotein (LDL) cholesterol −0.18 mmol/L (CI: −0.32, −0.04) compared with 0.04 mmol/L (CI: −0.01, 0.018) respectively. This was accompanied by an increase in high density lipoprotein (HDL) cholesterol in the germinated rice group, a decrease in apolipoprotein B (ApoB) in the fermented soy group, and a between-treatment effect in apolipoprotein A1 (ApoA1); however, the ratio of the LDL:HDL and of Apo B:ApoA1 did not differ between the groups. The ratio of total cholesterol:LDL decreased in men in the fermented soy group (p < 0.001). Twenty-four-hour urine collection at the end of each treatment period resulted in an increased excretion expressed as a ratio in μmol/d between treatments of 10.93 (CI: 5.07, 23.54) for daidzein; 1.24 (CI: 1.14, 4.43) for genistein; and, 8.48 (CI: 4.28, 16.80) for glycitein, all p < 0.05. The fermented soy powder consumed by participants in this study without implementing other changes in their typical diets, decreased the total and LDL cholesterol, and may serve as a dietary strategy to manage blood lipids. The trial was registered at ClinicalTrials.gov as NCT03429920.

Investment in Land Restoration: New Perspectives with Special Reference to Australia

Environmental services of biodiversity, clean water, etc., have been considered byproducts of farming and grazing, but population pressures and a move from rural to peri-urban areas are changing land use practices, reducing these services and increasing land degradation. A range of ecosystem markets have been reversing this damage, but these are not widely institutionalized, so land managers do not see them as “real” in the way they do for traditional food and fiber products. There are difficulties defining and monitoring non-food/fiber ecosystem services so they can be reliably marketed, and those markets that do operate usually do so in a piecemeal single product way in the interest of simplicity for the buyer, and seldom adequately regulate or compensate land managers for non-market benefits. New profitable uses of degraded water and regenerating land are emerging, but they require technology transfer or supply chain development to facilitate adoption. There is a need for a transformational change in the way land and water are used to promote a broader approach, so environmental services become a mainstream activity for land managers. A far-sighted Philanthropist is required to support an International institution to take up the challenge of institutionalizing such a ‘brokerage’ system to operate globally.

Traditional Food Products—Between Place Marketing, Economic Importance and Sustainable Development

The aim of this paper is to link the economic and marketing perspectives by means of the quantitative method to answer the question of whether traditional food products may play an important role in sustainable region development ensuring economic viability, and how (if at all) marketing should support this process. Due to the lack of unambiguous theoretical findings—the theory has not established a model of the impact of regional products on the food sector in the region and, further on, the economy—an atheoretical approach should be applied, which without priori findings (without favouring individual variable) will lead to an assessment of the above-described impact. Using the Bayesian approach, the authors have measured the above relations with respect to the case of Poland. The basis of the study is provided by a database developed by the authors for 16 Polish NUTS2 regions where lists of official traditional food products were compiled. Using the chosen method, a group of explanatory variables has been proposed (among them, a number of regional products) as factors potentially responsible for the dependent variable (value of agriculture production in the NUTS2 regions). The results indicate that the number of traditional food products does not determine the value of agricultural production on the level of the NUTS2 regions in Poland. This value is determined by commodity production rather than the factors of the so-called sustainable agriculture.

Conservation and Use of Latin American Maize Diversity: Pillar of Nutrition Security and Cultural Heritage of Humanity

Latin America is the center of domestication and diversity of maize, the second most cultivated crop worldwide. In this region, maize landraces are fundamental for food security, livelihoods, and culture. Nevertheless, genetic erosion (i.e., the loss of genetic diversity and variation in a crop) threatens the continued cultivation and in situ conservation of landrace diversity that is crucial to climate change adaptation and diverse uses of maize. We provide an overview of maize diversity in Latin America before discussing factors associated with persistence of large in situ maize diversity, causes for maize landrace abandonment by farmers, and strategies to enhance the cultivation of landraces. Among other factors, maize diversity is linked with: (1) small-holder farming, (2) the production of traditional food products, (3) traditional cropping systems, (4) cultivation in marginal areas, and (5) retention of control over the production system by the farmers. On the other hand, genetic erosion is associated with substitution of landraces with hybrid varieties or cash crops, and partial (off-farm labor) or complete migration to urban areas. Continued cultivation, and therefore on-farm conservation of genetic diversity held in maize landraces, can be encouraged by creating or strengthening market opportunities that make the cultivation of landraces and open pollinated varieties (OPVs) more profitable for farmers, supporting breeding programs that prioritize improvement of landraces and their special traits, and increasing the access to quality germplasm of landraces and landrace-derived OPVs.

Promoting traditional foods for human and environmental health: lessons from agroecology and Indigenous communities in Ecuador

BackgroundThe displacement of traditional dietary practices is associated with negative nutritional consequences for rural Indigenous people, who already face the brunt of both nutritional inadequacies and excesses. Traditional food (TF) consumption and production practices can improve nutritional security by mitigating disruptive dietary transitions, providing nutrients and improving agricultural resilience. Meanwhile, traditional agricultural practices regenerate biodiversity to support healthy ecosystems. In Ecuador, Indigenous people have inserted TF agricultural and dietary practices as central elements of the country’s agroecological farming movement. This study assesses factors that may promote TF practices in rural populations and explores the role of agroecology in strengthening such factors.MethodsMixed methods include a cross-sectional comparative survey of dietary, food acquisition, production and socioeconomic characteristics of agroecological farmers (n = 61) and neighboring reference farmers (n = 30) in Ecuador’s Imbabura province. Instruments include 24-h dietary recall and a food frequency questionnaire of indicator traditional foods. We triangulate results using eight focus group discussions with farmers’ associations.ResultsCompared to their neighbors, agroecological farmers produce and consume more TFs, and particularly underutilized TFs. Farm production diversity, reliance on non-market foods and agroecology participation act on a pathway in which TF production diversity predicts higher TF consumption diversity and ultimately TF consumption frequency. Age, income, market distance and education are not consistently associated with TF practices. Focus group discussions corroborate survey results and also identify affective (e.g. emotional) and commercial relationships in agroecological spaces as likely drivers of stronger TF practices.ConclusionsTraditional food practices in the Ecuadorian highlands are not relics of old, poor and isolated populations but rather an established part of life for diverse rural people. However, many TFs are underutilized. Sustainable agriculture initiatives may improve TF practices by integrating TFs into production diversity increases and into consumption of own production. Agroecology may be particularly effective because it is a self-expanding global movement that not only promotes the agricultural practices that are associated with TF production, but also appears to intensify affective sentiments toward TFs and inserts TFs in commercial spaces. Understanding how to promote TFs is necessary in order to scale up their potential to strengthen nutritional health.

Food security and nutrition- a systematic approach

BackgroundAs highlighted in the FAO definition, nutritional quality is an important aspect of food security which has not been thoroughly addressed to date. There is an urgent need to measure the ability of alternative proteins to replace or supplement traditional sources in terms of both quality and quantity. Protein quality scores such as PDCAAS or DIAAS are available as quantitative measures of protein quality, incorporating both the digestibility of the protein and its content of indispensable amino acids. Scope and approachThis paper addresses the challenge of framing nutritional security in quantitative terms. The mass consumption of key protein-containing foods in Singapore was plotted against their respective PDCAAS scores, giving a snapshot of the protein quality profile for these major food types. For the purpose of analysis, protein quality was classified into four ranges in terms of PDCAAS values: >1, 0.8–1.0, 0.6 to 0.8 and < 0.6. A scaffold-based approach is proposed as a means to enhance consumer acceptance, and thus the demand and production of novel foods. Key findings and conclusionsThe plot of mass of protein consumed vs protein quality provides an estimate of the nutritional shortfall for the different protein quality ranges, which can be supplemented by alternative proteins. The use of scaffolds in food product development offers benefits such as protein structuring, combining different food components and creating nutritional equivalents of traditional food products, all of which increase the level of consumer acceptance. Existing methods to make tissue engineering scaffolds can potentially be scaled up to fulfil the requirements for this new application.

Traditional food products vs. global economy: Consumer perspective

The Osijek-Baranya County at the East part of Croatia, generally is known as lowland region in whose economy agriculture and food industry are of great importance. Eastern Croatia abounds in various traditional products, mainly based on smoked pork. The goal of this paper is to identify consumers' attitudes and behavior towards East Croatia traditional food products (TFP). Furthermore, the model for market power evaluation of each East Croatia TFP is created according to consumers¨ preferences and attitudes results. The research was performed in Osijek-Baranya County in spring 2019. The sample was consisted of 500 randomly chosen respondents older than 18 via self-fulfilled questionnaire survey. In paper is used descriptive, parametric and non-parametric statistics. People in East Croatia have a positive attitude to TFP of their region. Survey results related to supply, quality, demand and price willingness are used to modelling coefficient for East Croatia TFP commercialization. This coefficient can help producers and policy makers to decide easier about the most perspective production from market point of view. According to the survey results, production of kulen, cottage cheese, ham, honey and sausages are the most promising.

Trace element content, Amino acid composition and fatty acid profiles and of Timadidite’s lamb meat, raised in an agro-silvo-pastoral system of the Moroccan middle-Atlas

Traditional food products are often considered beneficial and healthy Foods. Timahdite sheep breed is the main sheep breed raised in the middle-Atlas in Morocco. The breeding of this local rustic breed plays a crucial socio-economic role in this mountain area. Indeed, it generates a significant economic input for the rural population and plays a role of valuing natural resources in forest areas. Little information is available on Timahdite sheep meat produced in a traditional production system. This study aimed to provide more insights on the quality and nutritional value of Tamahdite’s sheep meat, which is in the process of being labeled “Protected Geographical Indication” as a protected product from the Middle Atlas. The longissimus lumborum is used for meat analysis and quality parameter determination. Analyses of amino acid composition show that this meat has a high protein value with a protein digestibility-corrected amino acid score of 325.09 and EAA index of 162.20. The fatty acid profile analysis shows that this meat has polyunsaturated fatty acids (PUFA)/saturated fatty acids and n-6/n-3 PUFA ratios of 0.50 and 9.60, respectively. In addition, the results show that this meat contains 5.70 mg/100g of trace elements, where zinc and iron are the most abundant.

Analiza faktora od uticaja na konkurentnost domaćeg meda

The aim of this paper is to determine the competitiveness of domestic honey and analyze the factors of influence, in order to create an adequate strategy for maintaining and strengthening the competitive position. The research is based on the analysis of results from the scientific-professional literature and statistical reports, calculation of economic indicators, comparative method and other general scientific methods. Porter's diamond model is used, as a basis for analyzing the competitiveness of honey. Domestic honey, as a traditional food product, is competitive. Data on honey exports and imports are a true indicator of the high competitiveness of honey. Namely, out of the total value of foreign trade in honey, almost 98 % refers to exports. The favorable competitive position of honey is primarily the result of low production costs, based on cheap raw materials and labor. In order to maintain a solid competitive position of honey, it is necessary to diversify the range, differentiate the offer, branding, quality standardization, innovative technology, education of producers, raising production efficiency, better use of comparative advantages, stimulating research and development projects, financial incentives, association of producers, etc. However, in order to survive in the international market, adequate marketing and technological strategies need to be developed and implemented.

Lipase and protease activities in Koji cheeses surface-ripened with &lt;i&gt;Aspergillus&lt;/i&gt; strains

Koji molds are safe microorganisms belonging to the genus Aspergillus and are used in the production of traditional Japanese fermented foods, such as miso, soy sauce, and sake. Koji molds produce many types of enzymes, including amylase, lipase, and protease, that are used in food processing treatments. To examine the potential of Koji molds for cheese ripening, we measured the lipase and protease activities on cheese curds ripened using five strains of Koji molds (Aspergillus oryzae or A. sojae) and compared them with curds ripened using Penicillium candidum or P. roqueforti. Compared with Penicillium, Koji molds showed similar or higher protease activity on the cheese surface. Lipase activity varied markedly among Koji mold strains; some showed comparable activity to Penicillium, and others showed lower activity. Considering the lipase and protease activities, some Koji molds can be applied to the production of surface mold-ripened cheeses.

Inhibitory activity of quercetin, its metabolite, and standard antiviral drugs towards enzymes essential for SARS-CoV-2: the role of acid-base equilibria.

The recently declared global pandemic of a new human coronavirus called SARS-CoV-2, which causes respiratory tract disease COVID-19, has reached worldwide resonance and global efforts are being made to look for possible cures. Sophisticated molecular docking software, as well as available protein sequence and structure information, offer the ability to test the inhibition of two important targets of SARS-CoV-2, furin (FUR) enzyme, and spike glycoprotein, or spike protein (SP), that are key to host cell adhesion and hijacking. The potential inhibitory effect and mechanism of action of acid–base forms of different antiviral drugs, dominant at physiological pH, chloroquine (CQ), hydroxychloroquine (HCQ), and cinanserin (CIN), which have been shown to be effective in the treatment of SARS-CoV-2 virus, is reported with the special emphasis on their relative abundances. On the other hand, the potential inhibitory effect of the dominant acid–base forms of quercetin (Q) and its oxidative metabolite 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H) benzofuranone (BZF), which are constituents of traditional food products believed to exhibit antiviral effects, was also examined. The undertaken study includes the determination of the major energy contributions to the binding energy as well as in-depth analysis of amino acid residues at the active pocket and possible interactions. The approach that we propose here may be an additional strategy for combating the deadly virus by preventing the first step of the virus replication cycle. Preliminary research has shown that the investigated compounds exert an inhibitory effect against the SARS-CoV-2 furin enzyme and spiked glycoprotein through different acid–base forms. These investigations may be helpful in creating potential therapeutic agents in the fight against the SARS-CoV-2 virus. On the other hand, the results we predicted in this computational study may be the basis for new experimental in vitro and in vivo studies.