Traditional Food Research Articles

PEMBUATAN RENGGINANG oleh KKM 51 UNIVERSITAS BINA BANGSA di DESA KURUNG KAMBING.

Student Work Lecture (KKM) 51 activities carried out in Kurung Kambing Village aim to improve community welfare through developing the rengginang making business. Rengginang, as a traditional food made from sticky rice, has high economic potential if managed well. This activity involves training the local community regarding effective rengginang production techniques, starting from selecting raw materials, manufacturing processes, to attractive packaging. Apart from that, this program also teaches product marketing strategies, both traditional and through digital media, to expand market reach. The results of this activity show an increase in community skills in rengginang production as well as the formation of a new business group that focuses on rengginang production and sales. The rengginang products produced are of good quality, with a variety of flavors and attractive packaging. Overall, this program has had a positive impact on the local economy, creating new business opportunities and increasing the income of the people of Kurung Kambing Village. Recommendations from this activity include continuous coaching and product development so that this rengginang business can develop further and provide long-term benefits for the community.

Terahertz Spectroscopy in the Field of Food Safety: A Review

with the continuous improvement of people's living standards, food quality and safety problem has caused the wide attention of the whole society, the traditional food quality detection method has certain limitations, terahertz spectral technology (THZ) is a new spectral detection technology, its strong perspective, efficient spectral resolution ability, special fingerprint and nondestructive, in the field of food quality and safety detection has important application value. Due to the high efficiency of food quality and the need for accurate nondestructive testing, automated nondestructive testing for food quality and safety has aroused great interest from the food sector. Faster, accurate, reliable and simplified techniques are needed to classify good quality. With their unique low-energy, penetrating, rapid and non-destructive techniques are widely used as a non-destructive and cost-effective method in the food sector. This paper summarizes the principles and instruments of terahertz spectrum, and introduces the research progress of terahertz spectral detection in food, analyzes the problems in the field of food quality and safety detection, and discusses the future development trend of terahertz spectral technology.

Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)

SummaryFinger limes (Citrus australasica) are an Australian native and traditional food that are known for their caviar‐like pearls often referred to as “Citrus Caviar”. This study aimed to spectrally characterise finger lime varieties sourced across South‐East Queensland and Northern New South Wales. The varieties investigated demonstrated a wide diversity in their phenotypic appearance; however, their infrared spectra were similar. The NIR spectra of the samples were collected using a portable instrument and the data analysed using principal component analysis (PCA) and partial least squares (PLS) regression. Differences in the PCA score plot were observed associated with the different varieties analysed. The cross‐validation statistics obtained for the prediction of adulteration of finger with Tahitian lime were R2CV and SECV 0.96% and 7%, respectively (using 8 PLS factors), using PLS regression. This study demonstrated that a portable handheld NIR instrument is able to identify finger lime varieties using both whole fruits and the corresponding peel samples. This study also showed that NIR was able to identify the level of adulteration of finger lime with Tahitian lime.

A probiotic Limosilactobacillus fermentum GR-3 mitigates colitis-associated tumorigenesis in mice via modulating gut microbiome

Bacterial therapy for colorectal cancer (CRC) represents a burgeoning frontier. The probiotic Limosilactobacillus fermentum GR-3, derived from traditional food “Jiangshui”, exhibited superior antioxidant capacity by producing indole derivatives ICA and IPA. In an AOM/DSS-induced CRC mouse model, GR-3 treatment alleviated weight loss, colon shortening, rectal bleeding and intestinal barrier disruption by reducing oxidative stress and inflammation. GR-3 colonization in distant colon induced apoptosis and reduced tumor incidence by 51.2%, outperforming the control strain and vitamin C. The beneficial effect of GR-3 on CRC was associated with gut microbiome modulation, increasing SCFA producer Lachnospiraceae NK4A136 group and suppressing pro-inflammatory strain Bacteroides. Metagenomic and metabolic analyses revealed that GR-3 intervention upregulated antioxidant genes (xseA, ALDH) and butyrate synthesis gene (bcd), while increasing beneficial metabolites (SCFAs, ICA, IPA, VB12 and VD3) and reducing harmful secondary bile acids. Overall, GR-3 emerges as a promising candidate in CRC therapy, offering effective gut microbiome remediation.

Uncovering merchants’ willingness to wait in on-demand food delivery markets

While traditional on-demand food delivery services help restaurants reach more customers and enable doorstep deliveries, they also come with drawbacks, such as high commission fees and limited control over the delivery process. White-label food delivery services have emerged as an alternative, ready-to-use platform for restaurants to arrange delivery for customer orders received through their applications or websites, without the constraints imposed by traditional on-demand food delivery platforms or the need to develop an in-house delivery operation. Although several studies have investigated consumer behavior when using traditional on-demand food delivery services, there is limited research on merchants’ behavior when adopting white-label food delivery services. In this research, we develop a non-parametric survival model to estimate merchants’ willingness to wait when using white-label food delivery services and examine how various factors, such as delivery fees, the number of placed orders, and average waiting time, affect merchants’ willingness to wait, drawing on a dataset of both delivered and canceled orders from a crowd-sourcing delivery platform in Singapore. The empirical results show that merchants’ willingness to wait has a non-linear relationship with their average waiting time; it initially increases and then decreases with average waiting time. Moreover, the relationship between merchants’ willingness to wait during the pick-up stage and their average waiting times in the matching stage follows a similar non-linear trend. Merchants who have experienced lengthy waiting times on average in the matching stage tend to be less patient in the pick-up stage. This research sheds light on the stage-specific dynamics of merchants waiting behavior in white-label delivery service and provides insights for delivery platforms to optimize their operational strategies and enhance user experiences.

Blue maize with pigmented germ: Phytochemical compounds and tortilla color

Blue maize is used in the production of various traditional foods, and its phytochemical composition has been claimed to possess health benefits. In this study, two blue maize hybrids with pigmented germ grown in five environments were studied under the hypothesis that the germ could have a different anthocyanin profile from that of anthocyanins synthesized in the aleurone layer, and that those in the germ could increase the total anthocyanin content in the whole grain. The percentage of pigmented germ, total anthocyanin content (TA) and total soluble phenols in the germ, whole grain and tortilla were evaluated to determine how tortilla color is modified. For the first time, the anthocyanin and fatty acid profiles of pigmented germ were determined. In the anthocyanin profile, anthocyanins derived from peonidin stood out, making 50.7 %. The most abundant fatty acid was linoleic acid (40.6 %). Whole kernel TA content increased when the maize had a higher percentage of pigmented germ, with minimal changes when grain was transformed to tortilla, resulting in darker tortillas. The large variation in TA among environments highlights the importance of identifying the environments that most favor anthocyanin synthesis.

The assembly and comparative analysis of the first complete mitogenome of Lindera aggregata.

Lindera aggregata, a member belongs to the genus Lindera of Lauraceae family. Its roots and leaves have been used as traditional Chinese medicine or functional food for thousands of years. However, its mitochondrial genome has not been explored. Our aim is to sequence and assemble the mitogenome of L. aggregata to elucidate the genetic mechanism and evolutionary pathway. The results had shown that the mitogenome was extremely complex and had a unique multi-branched conformation with total size of 912,473 bp. Comprehensive analysis of protein coding genes of 7 related species showed that there were 40 common genes in their mitogenome. Interestingly, positive selection had become an important factor in the evolution of ccmB, ccmFC, rps10, rps11 and rps7 genes. Furthermore, our data highlighted the repeated trend of homologous fragment migrations between chloroplast and mitochondrial organelles, and 38 homologous fragments were identified. Phylogenetic analysis identified a tree that was basically consistent with the phylogeny of Laurales species described in the APG IV system. To sum up, this study will be helpful to the study of population genetics and evolution of Lindera species.

Role of women in the water–energy–food (WEF) nexus—challenges and opportunities

AbstractWater, food and energy are crucial for human survival and sustainable development, being interconnected through the water–energy–food (WEF) nexus. Despite extensive research, the significant roles women play in these sectors are often underappreciated. Women are vital in water management, enhancing resource management, water quality and access, particularly in rural areas. In agriculture, they make up a large proportion of the workforce, boosting productivity, promoting sustainable farming practices and ensuring food security. Their deep knowledge of traditional food systems, coupled with their caregiving roles, contributes to providing nutritious and culturally appropriate diets. In the energy sector, women are key advocates for sustainable solutions and grassroots adoption of renewable energy technologies. Recognizing gender equality and empowering women are essential for maximizing their potential in the WEF nexus. Implementing gender‐responsive policies, inclusive decision‐making processes, and investing in education and skills training can significantly enhance women's roles in sustainable management. Empowered women drive innovation and transformative change, leading to more resilient and inclusive governance structures. This article emphasizes the importance of recognizing and supporting women's contributions within the WEF nexus, as this leads to more sustainable and equitable outcomes for all.

Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish "proja" Made from Pigmented Maize.

Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour ingredients in several formulations of the traditional baked maize dish "proja". This study investigated the stability of phytochemical compounds and antioxidant activity in proja as affected by baking and different acidity degrees of dough formulations. Compared to RM proja, all BM proja formulations were significantly higher in antioxidant compounds and exhibited the highest inhibitory activity (73-85%) against DPPH. There was a strong significant correlation between DPPH inhibition and total phenolics (r2 = 0.95), flavonoids (r2 = 0.96), and anthocyanins (r2 = 0.97) in baked proja. After baking, 67-85% of total phenolics were retained. The fate of flavonoids and anthocyanins after baking was variable: from 70% degradation to liberation. Dough acidity significantly and positively affected the content of phenolics, flavonoids, and anthocyanins in BM proja (r2 = 0.70, 0.82, and 0.47, respectively). Baking increased antioxidant activity against DPPH, •OH, and O2•- radicals in proja, except for ≈10% decline of DPPH inhibition in BM proja. In RM proja, retention of inhibitory capacity against O2•- was highly correlated to flavonoid retention (r2 = 0.71). Using pigmented maize flour in proja baking resulted in proja with appreciable content of total phenolics, flavonoids, anthocyanins, and high antioxidant activity, confirming the significant improvement of the nutrient profile of this traditional food.

Gastrodin, a Promising Natural Small Molecule for the Treatment of Central Nervous System Disorders, and Its Recent Progress in Synthesis, Pharmacology and Pharmacokinetics.

Gastrodia elata Blume is a traditional medicinal and food homology substance that has been used for thousands of years, is mainly distributed in China and other Asian countries, and has always been distinguished as a superior class of herbs. Gastrodin is the main active ingredient of G. elata Blume and has attracted increasing attention because of its extensive pharmacological activities. In addition to extraction and isolation from the original plant, gastrodin can also be obtained via chemical synthesis and biosynthesis. Gastrodin has significant pharmacological effects on the central nervous system, such as sedation and improvement of sleep. It can also improve epilepsy, neurodegenerative diseases, emotional disorders and cognitive impairment to a certain extent. Gastrodin is rapidly absorbed and widely distributed in the body and can also penetrate the blood-brain barrier. In brief, gastrodin is a promising natural small molecule with significant potential in the treatment of brain diseases. In this review, we summarised studies on the synthesis, pharmacological effects and pharmacokinetic characteristics of gastrodin, with emphasis on its effects on central nervous system disorders and the possible mechanisms, in order to find potential therapeutic applications and provide favourable information for the research and development of gastodin.

Lactiplantibacillus plantarum P470 Isolated from Fermented Chinese Chives Has the Potential to Improve In Vitro the Intestinal Microbiota and Biological Activity in Feces of Coronary Heart Disease (CHD) Patients.

Traditional fermented foods are known to offer cardiovascular health benefits. However, the potential of fermented Chinese chives (FCC) in reducing coronary heart disease (CHD) remains unclear. This study employed anaerobic fermentation to investigate Lactiplantibacillus plantarum (L. plantarum) P470 from FCC. The results indicated that L. plantarum P470 enhanced hydroxyl radical scavenging and exhibited anti-inflammatory effects on RAW264.7 macrophages in the fecal fermentation supernatant of CHD patients. These effects were attributed to the modulation of gut microbiota and metabolites, including short-chain fatty acids (SCFAs). Specifically, L. plantarum P470 increased the abundance of Bacteroides and Lactobacillus while decreasing Escherichia-Shigella, Enterobacter, Veillonella, Eggerthella, and Helicobacter in CHD patient fecal samples. Furthermore, L. plantarum P470 regulated the biosynthesis of unsaturated fatty acids and linoleic acid metabolism. These findings suggest that L. plantarum P470 from FCC can improve the fecal physiological status in patients with CHD by modulating intestinal microbiota, promoting SCFA production, and regulating lipid metabolism.

Bangkok’s changing foodscape: mob urbanism and the mob(ile) foodscape

ABSTRACT The streetscapes of Bangkok are teeming with a diverse array of street food practices, encompassing both formal and informal approaches. Some of these street food traditions fall under the umbrella of urban informality, including informal street vending and communal public eating. Such practices are prevalent not only in various parts of Bangkok but also across other Asian cities. They bridge gaps in urban services and offer a wide range of affordable foods and goods. However, despite their evident contributions, street food vending practices are viewed as undesirable eyesores and as disorderly and chaotic urban elements by state authorities, local elites, and the upper-middle classes. Following the military government’s crackdown on street vendors in 2016, coupled with subsequent bans and removals of street food, as well as the dual challenges posed by political shifts and the COVID-19 pandemic since 2020, Bangkok’s culinary landscape has undergone significant changes. This paper aims to illuminate recent developments in Bangkok’s foodscape, particularly focusing on the role of food in social movements, political protests, and demonstrations. It outlines the operational and organizational aspects of street food vendors’ trade, along with their political implications. Additionally, it will portray how street food has been affected by government policies, namely the “Reclaim the Pavement” campaign and the response to the COVID-19 pandemic. Since 2016, informal fieldnotes and observations have been collected during ethnographic investigations of Bangkok’s foodscape. Over time, these efforts have revealed a heightened interest in the resistances and challenges street vendors pose to state power and authority.

Guidance on the scientific requirements for a notification and application for authorisation of traditional foods from third countries in the context of Regulation (EU) 2015/2283.

The European Commission requested EFSA to update the scientific guidance for the preparation of notifications for authorisation of traditional foods, previously developed following the adoption of Regulation (EU) 2015/2283 on novel foods. This guidance document provides advice on the scientific information needed to be submitted by applicants when submitting traditional food notifications pursuant to Article 14 and traditional food applications pursuant to Article 16 of Regulation (EU) 2015/2283. The safety of a traditional food should be substantiated by data on its composition, its experience of continued use and its proposed conditions of use. Its normal consumption should not be nutritionally disadvantageous. The applicant should integrate the information on the composition and the experience of continued use and provide a concise overall consideration on how this substantiates the history of safe use of the traditional food and how this relates to the proposed conditions of use for the EU. Potential health hazards identified on the basis of compositional data and/or data from the experience of continued use should be discussed. On the basis of the information provided, EFSA will assess the safety related to the consumption of the traditional food under the proposed conditions of use.

Immune-enhancing effect of fermented soybean food, Cheonggukjang on cyclophosphamide-treated immunosuppressed rat

Cheonggukjang (CGJ) is a traditional food, made by the fermentation of beans, and it has different recipes for different regions in Korea. However, it has anti-inflammatory, anti-cancer, and anti-obesity effects, and is known to affect changes in the intestinal microbiota. In this study, we investigated the immune-enhancing effects of four type CGJs (one commercial and three transitional CGJs). In the cyclophosphamide (CP)-treated immunosuppressed rat, oral administration of CGJs for 4 weeks was used to investigate weight of body and immune organ, change of microbiota, blood and serum parameters, inflammation pathways (MAPKs and NFκB) and histology of spleen. It showed an immunity-enhancing effect through increase Bacteroidetes in gut, the recovery of complete blood count, levels of cytokines and IgG, activation of inflammatory pathways, and histology of spleen. In conclusion, these results show that the intake of a commercial brand CGJ, and traditional CGJs can maintain or promote the body's immunity.

A Case Study on the Dietary Shifts in an Older Tongan Migrant to the United States.

This case study, anchored in the Social Ecological Model (SEM), delves into the dietary behaviors of a 67-year-old first-generation Tongan woman in Utah. It uncovers pivotal themes through narrative and thematic analysis: cultural identity, economic constraints, environmental adaptation, and health perceptions. The study underscores the importance of cultural preservation, economic stability, and the centrality of traditional Tongan foods, revealing a complex interplay between cultural adaptation and health awareness. Community support and engagement emerged as crucial in sustaining healthy dietary practices amid cultural changes. The study advocates for an SEM-based framework to guide future research and develop culturally sensitive interventions to improve dietary behaviors among first-generation Tongan immigrants and similar groups and offers valuable insights. The limited generalizability of this study due to its single-case design necessitates future investigations to incorporate broader and more diverse samples to validate the findings and tailor more precise interventions.

Advances in Non-thermal Food Processing Methods-Principle Advantages and Limitations for the Establishment of Minimal Food Quality as well as Safety Issues: A Review

Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), Google Scholar, Scopus and ScienceDirect. Results: Non-thermal treatment may result in more desirable outcomes, such as greater preservation of heat-sensitive nutrients, fewer changes in sensorial as well as physico-chemical quality of the processed foods. Conclusion: Compared to traditional heat processing, the nutritional value of foods is better preserved, and the sensory qualities of foods are less altered. These novel techniques can be combined with each other to achieve higher efficiency and overcome other limitations. More studies should be conducted regarding the combination of novel non-thermal techniques to achieve greater efficiency.

Gas chromatography-mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing.

Metabolite profiling is an analytical technique used to assess metabolites in complex biological samples. This technique allows for the identification of both targeted and untargeted metabolites. In this study, the effect of traditional (fermentation and malting) and novel processing (ultrasonication) on the metabolites of finger millet (FM) and Bambara groundnut (BGN) flour was investigated using gas chromatography-mass spectrometry. Various metabolite classes, including amino acids, alcohol, aldehyde, organic acid, ester, fatty acids, glycoside, and sugar, were identified in FM and BGN flours. The adopted processing techniques impacted metabolite composition, as evidenced by substantial variations in volatile compound levels and metabolite composition among the FM and BGN samples before and after traditional and novel processing. Important health-promoting compounds, such as oleic acid, linoelaidic acid, and linoleic acid, were identified at their highest levels in fermented FM and BGN flours. The results obtained from this study offer an important context for monitoring and regulating the metabolite composition of FM and BGN flours under traditional and novel processing. PRACTICAL APPLICATION: Fermentation, malting, and ultrasonication induced desirable changes in some health-promoting compounds of finger millet and Bambara groundnut flours. The food and pharmaceutical industries could benefit from these traditional- and novel-modified flours as they could be used as improved food sources with health benefits.

Immunostimulatory activity of the aqueous extract from the leaves of Sambucus racemosa subsp. pendula through TLR4‑dependent JNK activation in RAW264.7 cells.

Sambucus racemosa subsp. pendula (SRP) is an endemic plant of Korea, exclusively found on Ulleungdo Island. SRP is widely used as both a traditional medicine and food source. However, there is a lack of research on the pharmacological activities of SRP. Therefore, the present study aimed to explore the potential use of SRP leaves (SRPL) as a natural immunostimulant by analyzing its macrophage activation properties and the underlying mechanisms of action. Among the various extraction conditions, SRPL (AE20-SRPL) extracted with 100% distilled water at 20˚C induced the highest nitric oxide (NO) production in RAW264.7 cells. Thus, the further studies were performed using AE20-SRPL. AE20-SRPL increased the production of immunostimulatory factors such as NO, prostaglandin E2, inducible nitric oxide synthase, cyclooxygenase-2, IL-1β and TNF-α and phagocytosis in a dose-dependent manner in RAW264.7 cells without exhibiting cytotoxicity. Among Toll-like receptor (TLR)2 and TLR4, inhibition of TLR4 significantly reduced AE20-SRPL-mediated increases in the production of immunostimulatory factors and phagocytosis in RAW264.7 cells. Furthermore, in RAW264.7 cells, inhibition of JNK, one of the components of MAPK signaling along with ERK1/2 and p38, attenuated the AE20-SRPL-mediated increases in the production of immunostimulatory factors and phagocytosis. Additionally, AE20-SRPL induced the phosphorylation of JNK and inhibition of TLR4 reduced AE20-SRPL-mediated JNK phosphorylation. These results suggested that AE20-SRPL may enhance the production of immunostimulatory factors and phagocytosis through TLR4-dependent activation of JNK in macrophages. Although the present study is limited to in vitro research using a cell model, AE20-SRPL demonstrated potential as a natural material capable of inducing macrophage activation for immune enhancement.

Chronic Administration of Red Yeast Rice Mitigates Endothelial Dysfunction in Spontaneously Hypertensive Rats by Inhibiting Oxidative Stress and Endothelial Nitric Oxide Synthase Uncoupling.

Hypertension is associated with endothelial dysfunction. An imbalance in the production of Nitric Oxide (NO) and Reactive Oxygen Species (ROS), leading to impaired NO-cyclic Guanosine Monophosphate (cGMP) pathway, contributes to this disorder. Red Yeast Rice (RYR), produced from the fermentation of rice with Monascus purpureus, is a traditional functional food originating from China. Although recognized for its anti-dyslipidemia properties, there has been growing evidence regarding the anti-hypertensive effects of RYR. However, these studies only focused on its direct and short-term effects. This study aims to investigate the vasoprotective effects of chronic oral RYR administration using Spontaneously Hypertensive Rats (SHR). SHR were randomly divided into 3 groups: SHR - Control; SHR - RYR extract (100 mg/kg/day); SHR - lovastatin (10 mg/kg/day). Wistar-Kyoto Rats (WKY) were used as normotensive controls. All animals were treated for 12 weeks by oral gavage. Systolic Blood Pressure (SBP) was measured weekly (tail-cuff method). Vascular reactivity was determined using isolated rat aortic rings in an organ bath. Aortic ROS, NO, tetrahydrobiopterin (BH4), and cGMP levels were evaluated. Administration of RYR attenuated SBP elevation and enhanced endothelium-dependent vasodilation in aortic rings. In addition, RYR decreased ROS production and significantly improved the level of vascular NO, BH4, and cGMP. In an SHR model, treatment with RYR for 12 weeks exerts an SBP lowering effect that can be attributed to improved vascular function via reduction of oxidative stress, decreased endothelial NO Synthase (eNOS) uncoupling and enhanced NO-cGMP pathway.

Narrative Review on the Factors Affecting Fast Food Consumption among Adults

As a result of increasing industrialisation in various countries and the change in their populations' eating patterns, residents may be shifting from a low-calorie diet to one with a high energy density. People tend to consume fewer fruits and vegetables and instead, they opt for more refined carbs, animal protein, processed meat, and fast food. This highlights how, as globalisation progresses, people are rapidly losing their cultural identities concerning traditional healthy foods and local produce. Fast food intake and lifestyle changes have contributed significantly to the increase in the prevalence of food-related chronic diseases. Adults suffering from diet-related difficulties, particularly chronic illness, have become the primary cause of morbidity and mortality in many countries. Adults' fast food consumption is influenced by factors such as chronological age, gender, socioeconomic level, food availability and accessibility, BMI, physical activity, and nutrition knowledge. This review focuses on aspects that influence people's fast food eating habits, providing insights into how health-related problems associated with fast food consumption can be curbed.