Article
Food Science & Technology
Juliana Junqueira Pinelli, Heloisa Helena de Abreu Martins, Angelica Sousa Guimaraes, Silas Rodrigo Isidoro, Michelle Carlota Goncalves, Tatiana Silveira Junqueira de Moraes, Eduardo Mendes Ramos, Roberta Hilsdorf Piccoli
Summary: The study evaluated the antimicrobial activity of essential oils and their nanoemulsions against Clostridium sporogenes in mortadella with sodium nitrite reduction. Nanoemulsions were found to be more effective than individual essential oils in reducing vegetative cells. The combinations acted as antioxidants in the meat product without modifying its other technological characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mariana C. Pedrosa, Jonata M. Ueda, Bruno Melgar, Maria Ines Dias, Jose Pinela, Ricardo C. Calhelha, Marija Ivanov, Marina Sokovic, Sandrina Heleno, Aline Bruna da Silva, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros
Summary: The study explored the preservation effect of plant extracts such as rosemary, lemon balm, and oregano on chocolate muffins, with rosemary extract showing the most promising preservation results when compared to synthetic preservatives.
Article
Food Science & Technology
Juan Jose Ariza, David Garcia-Lopez, Esperanza Sanchez-Nieto, Enrique Guillamon, Alberto Banos, Manuel Martinez-Bueno
Summary: This study aimed to evaluate the antimicrobial effectiveness of a citrus extract formulation rich in flavonoids against several L. monocytogenes and L. innocua strains. The results showed that citrus extract had significant antimicrobial activity in vitro against the target strains tested and on the surface of food, particularly in carne mechada and mozzarella cheese. The findings suggest that citrus extract could be a promising tool to enhance the hygienic quality of ready-to-eat foods.
Review
Food Science & Technology
Danka Bukvicki, Margherita D'Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani, Rosalba Lanciotti
Summary: The use of plant extracts, such as essential oils, as alternatives to chemical additives and preservatives in food storage has gained significant attention. Essential oils are valuable sources of food preservatives due to their natural antimicrobial properties, providing a healthier alternative without compromising food quality. Combining biocontrol agents, like bacteriocin-producing LAB, with essential oils can enhance the safety and shelf life of food products while preserving their sensory and nutritional quality. This review critically examines the application of essential oils in various food sectors, as well as their combination with biocontrol agents and bacteriocins.
Article
Environmental Studies
Ivy Blackmore, Lora Iannotti, Claudia Rivera, William F. Waters, Carolyn Lesorogol
Summary: This article examines the livelihood challenges faced by three rural communities in the Andes of Ecuador due to natural resource trends, including soil degradation leading to decreasing agriculture production and economic hardship. The study found that this challenging dynamic has driven many community members to migrate to cities in search of work, impacting the health of young children and their mothers. The prevalence of malnutrition among the population, with high rates of low height-for-age, low weight-for-age, and anemia, highlights the need for sustainable interventions to address agricultural production and consumption challenges.
Review
Plant Sciences
Paula Garcia Milla, Rocio Penalver, Gema Nieto
Summary: Moringa oleifera, a plant rich in various nutrients and bioactive compounds, has been traditionally used in Ayurvedic and Unani medicine. It is known for its pharmacological properties such as anti-diabetic, antioxidant, and antimicrobial effects. Incorporating Moringa oleifera into bakery products can enhance their nutritional value, but careful consideration of concentration levels is essential to avoid affecting the sensory characteristics of the products.
Review
Food Science & Technology
Norma Angelica Santiesteban-Lopez, Julian Andres Gomez-Salazar, Eva M. Santos, Paulo C. B. Campagnol, Alfredo Teixeira, Jose M. Lorenzo, Maria Elena Sosa-Morales, Ruben Dominguez
Summary: Meat, as a nutrient-rich food, provides an environment for both spoilage and pathogenic microorganisms to thrive. The demand for healthier and more nutritious meat products has led to the use of natural compounds instead of synthetic preservatives. However, reducing the content of important ingredients compromises the stability and safety of meat products. To prevent microbial growth, researchers are investigating various antimicrobial compounds.
Article
Environmental Sciences
Junaid Ashraf, Aiman Javed
Summary: The nexus among food security, institutional quality, human capital, and environmental deterioration has important implications for ecological sustainability. However, the environmental deterioration resulting from food security activities has been widely ignored, especially in BRI countries. This study examines the influence of food security, human capital, and institutional quality on environmental deterioration in BRI countries from 1984 to 2019, as well as the moderating effect of institutional quality and human capital on environmental deterioration. The empirical findings show that food security increases environmental deterioration, while human capital and institutional quality reduce it. Additionally, food security promotes ecological sustainability through the human capital channel, and institutional quality mitigates the negative environmental implications of food security.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2023)
Review
Agriculture, Multidisciplinary
Claudia Novais, Adriana K. Molina, Rui M. V. Abreu, Celestino Santo-Buelga, Isabel C. F. R. Ferreira, Carla Pereira, Lillian Barros
Summary: The urgency of feeding the growing world population and the increasing consumers' awareness have driven the evolution of food production systems and processes. Although progress has been made on food additives, controversy still exists, motivating research on safer and healthier additives. Limitations in stability, sustainability, and cost-effectiveness justify the need for innovative solutions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Green & Sustainable Science & Technology
Sarah Namany, Rajesh Govindan, Marcello Di Martino, Efstratios N. Pistikopoulos, Patrick Linke, Styliani Avraamidou, Tareq Al-Ansari
Summary: This study proposes an Agent-based model that supports decision-making for the food system by simulating multiple scenarios. The model is applied to Qatar's food sector and evaluates its performance under economic, environmental, and social scenarios. The findings suggest that ensuring food supply requires significant investment and may result in substantial greenhouse gas emissions.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2022)
Review
Food Science & Technology
Beatriz Nunes Silva, Jose Antonio Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Summary: This study provides an overview of lactic acid bacteria and plant extracts as antimicrobial agents in artisanal cheeses, as well as thermisation as a strategy to avoid pasteurisation. The mechanisms of antimicrobial action, advantages, limitations, and potential commercial applications of these approaches are discussed. Plant extracts and lactic acid bacteria appear to be effective in reducing microbial contamination, while thermisation can effectively inactivate pathogens.
Article
Nutrition & Dietetics
Mahak Singh, R. N. Patton, R. T. Mollier, N. Pongener, Rekha Yadav, Vinay Singh, Rahul Katiyar, G. D. Singh, Sourabh Deori, Sunil Doley, J. K. Chaudhary, Subhash Babu, H. Kalita, V. K. Mishra
Summary: The indigenous chicken production system plays an important role in the agricultural ecosystems of the Indian Himalayan region, contributing to household food and economic security. In the sub-temperate region, households have larger indigenous chicken flocks and higher livestock units, and value the indigenous chicken more. However, the mortality rate of adult birds is higher in the sub-temperate region compared to other agro-ecologies, but it also has larger flock size, higher egg production and consumption.
FRONTIERS IN NUTRITION
(2023)
Review
Green & Sustainable Science & Technology
Annalisa De Boni, Giovanni Ottomano Palmisano, Maria De Angelis, Fabio Minervini
Summary: To address global food security, new strategies are needed to tackle the challenges posed by Climate Change, depletion of natural resources, and the need to protect ecosystems' quality and biodiversity. Food losses and waste (FLW) impact food security, nutrition, and the sustainability of food systems. Measuring and addressing the adverse effects of FLW is a complex and multidimensional challenge that requires a comprehensive approach. This review aims to provide an overview of the environmental, economic, and social issues related to FLW, supporting policy measures for prevention, reduction, and utilization of food waste within the food supply chain.
Article
Geosciences, Multidisciplinary
Lawrence Guodaar, Abass Kabila, Kwadwo Afriyie, Alexander Yao Segbefia, Godfred Addai
Summary: This research fills the knowledge gap by providing evidence from indigenous farming communities in northern Ghana on their perceptions and experiences of severe climate risks. Farmers perceive severe climate risk as livelihood disruption, unproductive farmlands, ineffective adaptation, and inability to break even. Factors such as gender, marital status, livelihood activity, and ecological zone influence farmers' perceptions of severe climate risk. Farmers in northern Ghana experience severe physical climate risks such as droughts, extreme temperatures, heatwaves, floods, and water stress. Indigenous adaptation strategies, such as livelihood diversification and construction of hand-dug wells, are implemented by individual farmers. Collective measures include animal sacrifices and spiritual incantations to invoke rains. Understanding severe climate risks and their determinants can guide policy development for early warning systems to improve livelihood and food security in resource-constrained communities.
INTERNATIONAL JOURNAL OF DISASTER RISK REDUCTION
(2023)
Article
Plant Sciences
Similoluwa Felicia Olowo, Abiodun Olusola Omotayo, Ibraheem Oduola Lawal, Peter Tshepiso Ndhlovu, Adeyemi Oladapo Aremu
Summary: This study explored the utilization pattern of indigenous/naturalized fruits and vegetables (IFVs) among rural communities in Ondo state, Nigeria. The findings revealed 46 plant species from 19 families that were used for food, nutrition, therapeutic purposes, and energy source. The study also identified the most commonly cited plants and their use-categories and plant parts used.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Plant Sciences
Ajay Yadav, Nishant Kumar, Ashutosh Upadhyay, Olaniyi Amos Fawole, Manoj Kumar Mahawar, Kirti Jalgaonkar, Deepak Chandran, Sureshkumar Rajalingam, Gokhan Zengin, Manoj Kumar, Mohamed Mekhemar
Summary: This article reviews the characteristics of guava fruit and the effects of postharvest technologies on its quality.
Article
Chemistry, Applied
Giuseppe Ferrara, Andrea Melle, Valerio Marcotuli, Davide Botturi, Olaniyi Amos Fawole, Andrea Mazzeo
Summary: A portable NIR device, the SCiO (TM) molecular sensor, was used to non-destructively determine ripening parameters of Primitivo wine grape cultivar. The calibration models provided similar results for two different training methods and were validated with good performance.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Infectious Diseases
John Awungnjia Asong, Ebenezer Kwabena Frimpong, Hlabana Alfred Seepe, Lebogang Katata-Seru, Stephen Oluwaseun Amoo, Adeyemi Oladapo Aremu
Summary: This study focused on the green synthesis of silver nanoparticles (CTAgNP) using Cullen tomentosum (Thunb.) J.W. Grimes acetone extract and evaluated the antibacterial activity of the plant extract and biogenic nanoparticles against two Gram-positive bacteria strains. The results showed that the plant extract and CTAgNP exhibited moderate antibacterial effects. The CTAgNP was found to have a face-centered cubic structure and a protective shell layer composed of organic compounds from the plant extract.
Article
Multidisciplinary Sciences
Peter Tshepiso Ndhlovu, John Awungnjia Asong, Abiodun Olusola T. Omotayo, Wilfred T. Otang-Mbeng, Adeyemi Oladapo T. Aremu
Summary: This study explored the importance of medicinal plants in treating and managing childhood diseases in the North West Province of South Africa. A total of 61 plants from 34 families were identified as medicine for managing various childhood health conditions. The study highlighted the continued reliance on traditional medicine for child healthcare in the region.
Article
Food Science & Technology
Trust M. Pfukwa, Obert C. Chikwanha, Jeannine Marais, Olaniyi A. Fawole, Marena Manley, Cletos Mapiye
Summary: Indigenous, underutilized fruits-byproducts, such as Harpephyllum caffrum Bernh peel extract (HCP), have the potential to be used as novel antioxidants in the food industry. This study evaluated the effects of different levels of purified ethanolic HCP extracts on the shelf life and sensory attributes of ground beef patties. The HCP extracts improved colour and protein stability, reduced TBARS levels, but also affected tenderness, juiciness, and flavours in the beef patties.
Article
Plant Sciences
Nneka Augustina Akwu, Yougasphree Naidoo, Moganavelli Singh, Yaser Hassan Dewir, Katalin Magyar-Tabori, Makhotso Lekhooa, Adeyemi Oladapo Aremu
Summary: Grewia lasiocarpa E. Mey. Ex Harv., Malvaceae (forest raisin) is a tropical small tree or shrub with ecological and ornamental importance, and possesses nutritional, antioxidant, antibacterial, and anti-cancer properties. The study investigated the development and biomechanics of glandular trichomes present on the fruit, stem bark, and leaves of G. lasiocarpa using advanced microscopy techniques. The glandular trichomes were observed to be multicellular and polyglandular, while the non-glandular trichomes were single-celled or multicellular. Understanding the molecular and genetic aspects of glandular trichomes in G. lasiocarpa can be beneficial for medicinal, nutritional, and agronomic purposes.
Article
Biochemistry & Molecular Biology
Toluwase Hezekiah Fatoki, Basiru Olaitan Ajiboye, Adeyemi Oladapo Aremu
Summary: The demand for herbal cosmetics is increasing globally due to their health benefits and safety. Licorice extracts are commonly used in cosmetic preparations for their skin-whitening, antisensitizing, and anti-inflammatory properties. This study aims to computationally evaluate the bioactive constituents of licorice and their molecular targets. The results show that certain phytoconstituents of licorice have potential antioxidant, anti-inflammatory, and dermatocosmetic activities. Overall, licorice extracts have the potential to enhance skin properties and reduce inflammation and wrinkles.
Article
Food Science & Technology
Sbulelo Mwelase, Tafadzwa Kaseke, Olaniyi Amos Fawole
Summary: In this study, the optimization of methylcellulose edible coating additives, including salicylic acid, canola oil, and tween-80, was conducted using response surface methodology to improve the quality management of pomegranate arils. The results showed that the selected additives and their interactions had significant effects on various quality parameters. The optimized conditions for the additives were determined, and the predicted responses matched well with experimental values, indicating the accuracy and suitability of the model.
CYTA-JOURNAL OF FOOD
(2023)
Article
Biochemistry & Molecular Biology
Hansika Sati, Renu Bhardwaj, Olaniyi Amos Fawole, Sunil Pareek
Summary: This study aimed to investigate the protective effect of melatonin on Silver King peaches. The results showed that treatment with 100 μM melatonin successfully preserved the fruit quality at chilling temperatures, with delayed respiration rate, lower malondialdehyde levels, and preservation of certain physicochemical parameters. Furthermore, melatonin treatment was associated with an increase in proline concentration and enhanced activity of certain enzymes involved in proline metabolism.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Article
Nutrition & Dietetics
Tshamisane Mkhari, Tafadzwa Kaseke, Olaniyi Amos Fawole
Summary: This study evaluated the potential of using maltodextrin, gum Arabic, and their blends to produce functional beetroot waste extract powder. The results showed that using maltodextrin or gum Arabic separately produced powders with better color, solubility, and encapsulation efficiency, and higher levels of bioactive compounds. Blending the two biopolymers improved certain properties but also resulted in agglomeration of the powders.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Tobi Fadiji, Tebogo Bokaba, Olaniyi Amos Fawole, Hossana Twinomurinzi
Summary: The implementation of artificial intelligence (AI) in postharvest agriculture has significantly improved thanks to extensive scientific research. This study used bibliometric tools to analyze research trends in AI application in postharvest agriculture, identifying research gaps and hotspots. The results showed a significant increase in publications on AI applications in postharvest agriculture research in the last decade. China, the USA, and India were the top three most productive countries in this field. The analysis also revealed low development degrees in certain topics such as the Internet of Things and cold chain logistics. This study contributes to reducing postharvest losses, enhancing food nutrition and quality, and mitigating food insecurity. It provides valuable scientific references for researchers and guides future research in AI applications in postharvest agriculture.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Environmental Sciences
Adebayo Isaiah Ogunniyi, Abiodun Olusola Omotayo, Kehinde Oluseyi Olagunju, Oyeyemi Motunrayo, Bola Amoke Awotide, George Mavrotas, Adeyemi Oladapo Aremu
Summary: Land degradation is a serious challenge for agricultural sustainability in Nigeria. This study examines the adoption of soil and water conservation practices and their impact on crop productivity and household welfare. The findings suggest that the adoption of combined practices has a greater positive effect than single practices on crop productivity and welfare.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Kwanele A. Nxumalo, Olaniyi A. Fawole
Summary: This study functionalized chitosan with Bidens pilosa extract and applied it to composite films. The results showed that chitosan films fused with B. pilosa extract exhibited excellent antifungal and antioxidant properties. Liquid chromatography-mass spectrometry analysis also identified various metabolites. Additionally, the chitosan coating was effective in maintaining the postharvest quality of raspberry fruit.
JOURNAL OF FOOD QUALITY
(2023)
Article
Materials Science, Multidisciplinary
Tshiamo B. Leta, Jerry O. Adeyemi, Olaniyi A. Fawole
Summary: The biosynthesis of zinc oxide nanoparticles using pomegranate waste as mediating agents showed promising potential as additives in food packaging materials, with good physicochemical characteristics and antimicrobial activity.
MATERIALS RESEARCH EXPRESS
(2023)
Article
Agriculture, Multidisciplinary
Noluthando Makhathini, Tafadzwa Kaseke, Olaniyi Amos Fawole
Summary: This study explored the potential of maltodextrin, gum Arabic, and waxy starch as wall materials for the production of functional pomegranate peel extract powder. The results showed that gum Arabic-encapsulated powder exhibited higher antioxidant and antimicrobial activity, while the addition of maltodextrin increased the content of secondary metabolites.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
