European Journal of Nutrition & Food Safety

Optimization And Enhancement of a Composite Flour Based on Local Raw Materials (Tigernut and Bambara Groundnut)

2026-08-17T10:30:56+00:00

Aims: The main objective was to partially replace wheat flour (Triticum aestivum) with tigernut flour (Cyperus esculentus) and voandzou flour (Vigna subterranea) to identify the best mixture according to nutritional, physicochemical, and functional quality criteria.

Study Design: Fourteen edible flour formulations obtained from wheat, tigernut, and Bambara groundnut were analysed using an experimental design to reduce the wheat content in the final flour while maintaining its nutritional and organoleptic characteristics.

Place and Duration of Study: The study was conducted at the Laboratory of Industrial Synthesis Processes and Renewable Energies, National Polytechnic Institute of Felix HOUPHOUËT-BOIGNY, Yamoussoukro, between June 2025 and July 2026.

Methodology: A methodology based on a mixture design was adopted to statistically optimise the proportions of the three ingredients. Physicochemical and functional analyses were carried out according to standard analytical methods.

Results: The results identified an optimal formulation composed of 79.67% wheat, 12.33 % tigernut, and 8.0% Bambara groundnut. This combination was validated by close agreement between the experimental values and the predictions of the mathematical model. The chemical composition showed a moisture content of 9.77±0.03%, with water (135.82±0.08%) and oil (123.13±0.05%) absorption capacities considered favourable for food flour applications. Nutritional analysis of the composite flour indicated enrichment, with dietary fibre and protein contents estimated at 2.53±0.10% and 10.68±0.13%, respectively.

Conclusion: The incorporation of tigernut and Bambara groundnut may therefore constitute a viable nutritional and technological alternative for producing an enriched flour adapted to local needs.

Biochemical and Nutritional Evaluation of Irvingia gabonensis Flour and the Effect of its Supplementation on Growth Performance in Wistar Rats

2026-08-18T11:18:58+00:00

This study evaluated the nutritional characteristics of Irvingia gabonensis flour and assessed the effect of its dietary supplementation on growth performance and digestibility in Wistar rats. Fresh fruits of I. gabonensis were obtained from the local market in Man, Côte d’Ivoire, and processed into flour following kernel extraction, drying, and grinding. Twenty growing Wistar rats were randomly divided into four groups of five animals each. The control group received a diet comprising 100% reference pelleted feed, whereas the experimental groups received diets containing 25%, 50%, and 75% I. gabonensis flour, respectively. The feeding trial lasted 28 days, with feed and water provided ad libitum. The proximate and mineral compositions of the flour were determined, and growth performance was assessed using body weight, feed intake, faecal output, and the digestibility index. Potassium was the predominant mineral in the flour, followed by phosphorus, calcium, magnesium, sodium, and iron. On day 28, rats fed diets containing 25% and 50% flour had higher final body weights than the control group, whereas the 75% formulation resulted in a lower final body weight despite increased feed intake. The digestibility index was higher in all supplemented groups than in the control group and was highest in the 75% formulation. The findings indicate that moderate inclusion of I. gabonensis flour may support feed intake and growth performance in Wistar rats under the conditions of this study.

Development, Sensory Attributes, Physicochemical Properties and Storage Stability of Pineapple (Ananas comosus (L.) Merr.) Juice Spheres

2026-08-18T13:12:39+00:00

The spherification technique is a novel way to convert fruit juice into edible spheres. The objective of this study was to develop pineapple juice spheres using frozen reverse spherification by varying the sphere diameter from 1.5 cm to 4.5 cm and the contact time between the spheres and the sodium alginate bath from 5 to 11 min, followed by evaluation of their physicochemical, textural, sensory, and storage characteristics. Fresh juice spheres exhibited a TSS of 9.08 ± 0.06 °Brix, pH of 3.80 ± 0.01, acidity of 0.55 ± 0.12%, ascorbic acid content of 19.72 ± 0.98 mg/100 mL, total phenols of 83.60 ± 0.94 mg GAE/100 g, and antioxidant activity of 61.93 ± 0.38%. A sphere diameter of 3.5 cm and a contact time of 7 min yielded optimal spheres with the highest sensory scores. Furthermore, the juice spheres were stored under refrigeration for 9 days, during which TSS increased, while acidity and bioactive compounds declined significantly. Ascorbic acid decreased to 1.06 ± 0.26 mg/100 mL and antioxidant activity to 9.32 ± 1.98%. The overall acceptability score decreased from 8.25 ± 0.09 to 5.89 ± 0.19, with microbial growth appearing on day 9 (2.34 log CFU/mL). The study concludes that pineapple spheres are a promising functional product and should be consumed within 3 to 6 days for optimal quality.

Household Food Security and Maternal and Child Dietary Diversity among Pregnant and Lactating Women in Ngozi Province, Burundi

2026-08-20T12:56:14+00:00

Introduction: Household food insecurity and poor dietary diversity contribute to maternal and child undernutrition in low-income settings.

Aim: This study assessed household food security status and examined its association with maternal and child dietary diversity among pregnant and lactating women in Ngozi Province, Burundi.

Methods: A community-based cross-sectional study was conducted among 1,620 pregnant and lactating women with children aged 6–23 months. Participants were selected through multi-stage cluster sampling. Household food security was assessed using the Household Food Insecurity Access Scale, while maternal and child dietary diversity were assessed using the Minimum Dietary Diversity for Women and Minimum Dietary Diversity for Children indicators. Multivariable logistic regression was used to identify predictors of household food insecurity and dietary diversity outcomes.

Results: Food insecurity affected 94% of households, with 87% experiencing moderate or severe food insecurity. Adequate dietary diversity was achieved by only 9.2% of women and 2.4% of children. Larger household size and agriculture-based livelihoods were associated with higher odds of food insecurity, whereas smaller households had lower risk. Maternal dietary diversity was associated with maternal education and formal employment but not with household food security. Child dietary diversity was associated with household food security, household size, and maternal marital status.

Conclusions: Household food insecurity and inadequate dietary diversity are widespread in Ngozi Province. Integrated strategies addressing livelihoods, maternal empowerment, nutrition education, and child feeding practices are needed.

Sensory and Nutritional Quality of Nile Tilapia (Oreochromis niloticus), Brazilian Strain, Fed Industrial and Locally Formulated Diets in Côte d’Ivoire

2026-08-22T13:14:56+00:00

Background: An improved Brazilian strain of tilapia was introduced in Côte d’Ivoire to enhance aquaculture production, but its nutritional and sensory quality has been studied much less than its growth performance and productivity.

Aim: The study aims to assess the sensory and nutritional quality of the flesh of the Brazilian strain of Oreochromis niloticus reared with industrial and locally formulated feeds in Côte d’Ivoire.

Place and Duration of Study: The study was conducted at the Research Station on Inland Fisheries and Aquaculture, in Bouaké and Daloa, Côte d’Ivoire, during 2024.

Methodology: Fish were assigned to three dietary treatments (industrial pellets, local block feed, and local powdered feed), with three replicates over a 5-month period. Sensory evaluation involved 60 adult consumers and used a 9-point hedonic scale. Physicochemical and nutritional analyses included pH, ash, moisture, dry matter, lipid, protein, vitamin A, and β-carotene.

Results: Flesh quality varied according to locality and feed type. Pellet-fed fish had higher moisture and lower dry matter. Protein content was highest in fish fed the local block diet (19.15 ± 0.78 g/100 g) and lowest in pellet-fed fish (17.89 ± 0.31 g/100 g). In Bouaké, vitamin A was highest in fish fed powdered feed (12.56 ± 0.10 µg/100 g). Fish fed the block diet had the highest ash content (6.30 ± 0.42%). Overall acceptability ranged from 6.36 to 6.77 in Bouaké and from 6.94 to 7.42 in Daloa.

Conclusion: These findings suggest that the Brazilian strain of tilapia is well accepted by consumers and that locally formulated feeds can be used without adversely affecting the sensory and nutritional quality of this fish produced in Côte d’Ivoire.

Development of Technology for the Manufacture of Protein Rich Chhana-Date Bites

2026-08-25T09:06:18+00:00

Aims: The study aims to optimise the formulation of Chhana-Date Bites by evaluating the levels of chhana, liquid glucose, nuts and date paste using Response Surface Methodology (RSM) and to evaluate the quality characteristics of the optimised product.

Study Design: The study was carried out using a Central Composite Rotatable Design (CCRD) in Response Surface Methodology to evaluate and optimise the formulation of Chhana-Date Bites.

Place and Duration of Study: Dairy Technology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India, from August 2025 to July 2026.

Methodology: A total of 20 experimental trials were conducted using chhana, liquid glucose and nuts as the independent variables, while colour and appearance, body and texture, flavour and overall acceptability were considered as the response variables. The optimised Chhana-Date Bites product was then evaluated for its proximate composition, physico-chemical characteristics, rheological attributes, sensory attributes and microbiological quality.

Results: The optimised formulation consisted of 38.5% chhana, 14.0% liquid glucose and 12.0% nuts, while the remaining 35.5% was provided by date paste (by difference), with an overall desirability of 0.925. Response surface analysis demonstrated that chhana significantly (P < 0.05) influenced the sensory quality of Chhana-Date Bites by reducing the scores for colour and appearance, flavour and overall acceptability at the linear level, while its quadratic effect was also significant (P < 0.05) for all sensory attributes. Liquid glucose had a significant (P < 0.05) positive linear effect on body and texture; however, its quadratic effect significantly (P < 0.05) decreased the scores for colour and appearance and body and texture. Nuts did not exert a significant (P > 0.05) linear influence on the sensory attributes, although a significant (P < 0.05) negative quadratic effect was observed for flavour.

Conclusion: Response Surface Methodology effectively optimised the formulation of Chhana-Date Bites, resulting in a product with desirable quality characteristics and good sensory acceptability. The optimised product also qualifies as a “protein-rich” dairy sweet with potential for wider consumer acceptance.

Prevalence and Associated Factors of Overweight and Obesity among University Students in Abuja, Nigeria: A Mixed-methods Study

2026-08-25T12:32:04+00:00

Background: Overweight and obesity are emerging public health concerns among university students, with physical, social, and psychological consequences. This study assessed the prevalence, associated factors, and experiences of overweight and obesity among undergraduate students at Nile University of Nigeria using a mixed-methods approach.

Methods: A convergent mixed-methods study was conducted among 200 undergraduate students. Quantitative data were collected using a structured questionnaire and anthropometric measurements. Associations between overweight/obesity and selected variables were assessed using chi-square tests. In-depth interviews were conducted with 20 purposively selected participants, and data were analysed using the Framework Approach. Quantitative and qualitative findings were subsequently integrated.

Results: The combined prevalence of overweight and obesity was 41.0%. Car ownership, pregnancy history among female students, selected dietary behaviours, house chores, and parental body morphology showed significant associations with overweight/obesity. Maternal and paternal education, overall physical activity, staircase use, playing opportunities, and several other dietary and physical activity behaviours were not significantly associated. Qualitative findings revealed five major themes: social stigmatisation and discrimination, physical health consequences, institutional barriers to healthy living, family-related stigma and social pressures, and perceived academic consequences of excess body weight. Staring, verbal teasing, fatigue, breathlessness, and chest discomfort were commonly reported.

Conclusion: Overweight and obesity are common among students and are associated with sociodemographic, behavioural, reproductive, and familial factors. The findings also demonstrate psychosocial, physical, institutional, and academic challenges. University-based interventions should promote healthier food environments, supportive opportunities for physical activity, and strategies to reduce weight-related stigma. Multicentre longitudinal studies are recommended to examine these associations over time and inform prevention strategies in Nigerian universities.

Dietary Habits and their Association with Gallbladder Disorders in East Champaran, Bihar: A Community-based Cross-sectional Study

2026-08-26T09:35:21+00:00

Background: Gallstone disease is a common gallbladder disorder, and dietary habits are among the potentially modifiable factors associated with gallbladder health. However, limited community-based evidence is available from East Champaran, Bihar.

Objectives: The study aims to assess dietary habits and examine their association with self-reported gallstone diagnosis among adults in East Champaran, Bihar.

Methods: A community-based cross-sectional study was conducted among adults aged ≥18 years residing in East Champaran. Data were collected using a structured questionnaire covering socio-demographic characteristics, dietary habits, anthropometric measurements, lifestyle factors, gallstone status, symptoms, and awareness regarding diet and gallbladder health. A total of 423 valid responses were included in the descriptive analysis. For association analyses, 48 participants who were unsure of their gallstone status were excluded, resulting in an analytical sample of 375 participants (91 with and 284 without self-reported gallstone diagnosis). Associations between dietary variables and gallstone diagnosis were assessed using the chi-square test, with considered statistically significant.

Results: Among the 423 respondents, 91 (21.5%) reported a previous diagnosis of gallstones, while 284 (67.1%) reported no diagnosis and 48 (11.3%) were unsure. Significant associations with gallstone diagnosis were observed for fried-food consumption , fast-food consumption , green leafy vegetable consumption , spinach consumption , tea consumption , and nut consumption . Ghee/butter, red meat, dairy products, carbonated beverages, and chocolate/cocoa were not significantly associated with gallstone diagnosis. Regular calcium supplementation was also significantly associated with gallstone diagnosis .

Conclusion: Several dietary variables were significantly associated with self-reported gallstone diagnosis in this community-based sample. The findings suggest that dietary factors may be food-specific rather than uniformly associated with gallstone disease. Further longitudinal and clinically verified studies are needed to clarify these relationships.

Effect of Dietary Supplementation of Turmeric (Curcuma longa) Powder on Blood Parameters of Laying Giriraja Birds

2026-08-27T07:31:32+00:00

The present study was conducted to examine the effect of dietary supplementation with turmeric (Curcuma longa) powder on the blood parameters of Giriraja birds. One hundred and twenty 14-week-old Giriraja birds were randomly divided into four treatment groups, viz. T₁ [Control (Grower-Layer Mash)], T₂ [Basal Diet + 1% Turmeric powder (10 gm/kg)], T₃ [Basal Diet + 1.5% Turmeric powder (15 gm/kg)] and T₄ [Basal Diet + 2% Turmeric powder (20 gm/kg)]. Experimental data were collected, compiled and analysed using a randomised block design.

In the present study, haemoglobin (g/dl) during the early (10.26), peak (10.35) and late (9.68) phases was higher in T₃than in the other treatment groups. Haemoglobin (g/dl) varied significantly in hens treated with different levels of turmeric powder during the early, peak and late laying phases. The RBC count during the early (3.16), peak (3.14) and late (3.08) phases was higher in T₃than in the other treatment groups, followed by T₄ and T_2,while treatment group T₁had the lowest RBC count. The RBC count (cells/cumm) varied significantly in hens treated with different levels of turmeric powder during the early, peak and late laying phases. The WBC count during the early phase (20.62) was higher in T₃than in the other treatment groups. The WBC count during the peak (20.36) and late (20.62) phases was higher in T₄than in the other treatment groups. Serum protein (g/dl) during the early (5.82), peak (5.92) and late (6.08) phases was higher in T₄than in the other treatment groups, followed by T₃ and T_2,while treatment group T₁had the lowest serum protein. Serum cholesterol (mg/dl) during the early (163.78), peak (172.48) and late (177.22) phases was higher in T₁than in the other treatment groups, followed by T₂ and T_3,while treatment group T₄had the lowest serum cholesterol. This indicated that supplementation with turmeric powder markedly decreased the cholesterol level of laying birds. The haemato-biochemical parameters, viz., haemoglobin, RBC count, WBC count, serum protein and serum cholesterol, were also favourably influenced, which could, in turn, reduce the effects of stress factors.

Optimization of Finger Millet, Foxnut and Kannankaya (Green Banana)-Based Premix Using Response Surface Methodology and Sensory Evaluation

2026-08-27T12:58:16+00:00

Finger millet, foxnut and Kannankaya (green banana) are traditional plant-based ingredients with potential for use in value-added food formulations. However, the proportions of these ingredients can influence the sensory characteristics and overall acceptability of composite products. Optimising their combination is therefore important for developing a sensory-acceptable premix. The present study was undertaken to optimise the levels of finger millet, foxnut and Kannankaya in a premix using response surface methodology (RSM) based on sensory characteristics. Preliminary trials were conducted to establish suitable ranges of the three formulation variables. Based on sensory acceptability, the experimental ranges were selected as 20–40% for finger millet, 15–25% for foxnut and 10–30% for Kannankaya. A three-factor response surface design comprising 20 experimental runs was employed to evaluate the effects of these variables on colour and appearance, consistency, odour, taste, mouthfeel and overall acceptability of the reconstituted premix. Quadratic regression models were fitted to each sensory response. The coefficients of determination (R) for colour and appearance, consistency, odour, taste, mouthfeel and overall acceptability were 0.9660, 0.9532, 0.9265, 0.9691, 0.9512 and 0.9787, respectively. The model F-values were significant (p<0.0001), while the lack of fit was reported to be non-significant for all responses. Numerical optimisation was performed by maximising sensory desirability within the experimental domain. The optimum formulation consisted of 20.776% finger millet, 15.00% foxnut and 10.00% Kannankaya, with a desirability of 0.907. Experimental validation of the optimised formulation yielded sensory scores of 7.60 ± 0.55 for colour and appearance, 7.00 ± 0.71 for consistency, 7.60 ± 0.55 for odour, 8.20 ± 0.45 for taste, 8.20 ± 0.45 for mouthfeel and 8.10 ± 0.55 for overall acceptability. The findings demonstrate that RSM can effectively be used to identify a sensory-acceptable combination of finger millet, foxnut and Kannankaya for premix development.

Harnessing Response Surface Methodology for Superior Pea Protein Isolate: A Multi-Response Optimization Strategy

2026-09-02T12:46:57+00:00

Demand for plant-based proteins is continuously increasing as an alternative to animal proteins, while animal protein consumption is under serious debate because it raises concerns about agriculture, health, and animal welfare. Vegetable proteins can be derived from legumes, cereals, and oilseeds, and pea protein is a sustainable, low-cost, and high-quality alternative to animal and soy proteins. This study evaluated dried green pea flour and optimised pea protein isolate extraction using response surface methodology. The proximate composition of dried green pea flour was analysed, revealing a moisture content of 7.5g/100g and protein and fat contents of 24.5 and 8.78 g/100g, respectively. Attempts were made to optimise the process variables (solvent pH and solid:solvent ratio) for the effective extraction of pea protein isolates through the alkali-acid extraction method using response surface methodology, and the quality parameters (recovery ratio and yield) of the extracted protein isolate were examined. The highest protein content found in pea protein isolate extracted using (Alkali-Acid Isoelectric Precipitation) AAIP was 86.5 g/100g, with extraction and recovery yields of 14.68% and 51.53%, respectively, compared with the salt-extracted method, which produced 81.9g/100g protein, with extraction and recovery yields of 9.81% and 32.73%, respectively. The physical and functional aspects of the pea protein isolates were evaluated, with the highest bulk density (125.1 Kg/m3) and emulsifying capacity (64.4%) observed in this vegan protein isolate. The isolated protein was rich in both essential and non-essential amino acids, including lysine, leucine, valine, glutamic acid, aspartic acid, and arginine. This pea protein isolate can be used in food formulations and product development because of its physico-functional properties.

Effects of Dietary Supplementation of Lactobacillus-based Probiotic and Postbiotic on Growth Performance, Carcass Traits, Blood Biochemical Profiles and Gut Health in Rainbow Rooster Chickens

2026-09-05T11:20:36+00:00

This study evaluated the effects of dietary supplementation with a Lactobacillus DH42-based probiotic and its corresponding postbiotic on growth performance, carcass characteristics, blood biochemical indices, and gut health in Rainbow Rooster chickens. A total of 160 one-day-old mixed-sex chicks were randomly allocated to four dietary treatments, with five replicates of eight birds each (n = 8). The treatment groups included (1) a basal diet without growth promoters (CON), (2) a basal diet supplemented with enramycin (80 g/ton feed; AGP), (3) a basal diet supplemented with the Lactobacillus DH42 probiotic (PRO), and (4) a basal diet supplemented with the inactivated Lactobacillus DH42 postbiotic (POS). Growth performance was recorded weekly, while carcass characteristics, serum biochemical parameters, caecal microbiota, and intestinal morphology were evaluated on day 42. Average daily gain, carcass characteristics, and meat quality were not significantly affected by the dietary treatments (P > 0.05). However, birds receiving probiotic or postbiotic supplementation exhibited lower average daily feed intake during the finisher phase (22–42 d) and the overall experimental period (1–42 d), resulting in an improved feed conversion ratio compared with the CON and AGP groups (P < 0.05). Serum cholesterol concentration was significantly reduced in the PRO and POS groups relative to the CON group (P < 0.05). Probiotic supplementation significantly reduced caecal Salmonella counts compared with the CON and AGP groups (P < 0.05), whereas Escherichia coli and Lactobacillus populations remained unaffected. Postbiotic supplementation increased villus height in the jejunum and ileum, while both probiotic and postbiotic supplementation increased the villus height-to-crypt depth ratio in the duodenum (P < 0.05). These findings indicate that Lactobacillus DH42-derived probiotic and postbiotic supplementation improved feed efficiency and intestinal health without compromising growth performance, highlighting their potential as sustainable alternatives to antibiotic growth promoters in Rainbow Rooster chickens.

Nutritional Characterisation, Fatty Acid Profile and Microbiological Compliance of Cashew Butter (Anacardium occidentale L.) Sold in Côte d’ivoire and Produced through Local Artisanal Processing

2026-09-09T13:34:48+00:00

Aims: This study assesses the nutritional quality (vitamin A, vitamin E, and lipid content) and microbiological quality, including contamination by Aspergillus flavus, of cashew nut butter produced through local artisanal processing and sold in Côte d’Ivoire.

Study Design: An analytical cross-sectional study combining nutritional composition analysis and microbiological quality assessment of commercially available cashew butter samples.

Place and Duration of Study: Samples were purchased from large shopping centres in the Cocody district of Abidjan, Côte d’Ivoire. Various analyses were carried out simultaneously at the LAPISEN and ENVAL laboratories during April and May 2026.

Methodology: Five (5) cashew butter samples obtained from local artisanal processing were collected. Vitamin A and vitamin E contents, total lipid content, and fatty acid profile were determined, and the microbiological quality of each sample was evaluated, including screening for contamination by Aspergillus flavus and Aspergillus parasiticus.

Results: Samples were found to be low in vitamin A (200.07 ± 11.81 to 577.19 ± 10.09 µg/100 g) but had appreciable levels of vitamin E (12.56 ± 0.01 to 20.14 ± 0.04 mg/100 g). Their lipid content was high (27.60 ± 0.01 to 47.83 ± 0.70%), largely dominated by unsaturated fatty acids. On the microbiological front, two (2) of the five (5) samples showed very satisfactory bacteriological quality. However, all samples were contaminated by Aspergillus flavus.

Conclusion: Locally processed cashew butter sold in Abidjan has genuine nutritional value owing to its richness in unsaturated fatty acids and vitamin E, but its sanitary quality still needs improvement. Strengthening Good Agricultural Practices, Good Storage Practices, and Good Manufacturing Practices at every stage of the cashew value chain appears necessary to secure this product in the long run.

Millets at the Climate-Nutrition Interface: A Critical Narrative Review of Genetic Improvement, Stress Resilience, Nutritional Security and Sustainable Agriculture

2026-08-31T09:25:45+00:00

Millets are increasingly promoted as climate-smart superfoods, yet this combined label compresses several distinct propositions: that millet crops possess useful stress-adaptive traits, that their grains can improve dietary quality, that modern breeding can strengthen these attributes, and that greater production or consumption will improve food-system sustainability. This critical narrative review evaluates how strongly the literature supports each proposition and where extrapolation exceeds evidence. Literature published from 1 January 2010 to 20 June 2026 was selected from accessible scholarly databases and indexes, with emphasis on peer-reviewed crop genomics, physiology, breeding, food science, human nutrition and food-system studies. Evidence is strongest for the existence of valuable genetic diversity, the expansion of genomic resources in pearl, finger and foxtail millet, context-dependent mechanisms of drought and heat adaptation, and the feasibility of iron biofortification in pearl millet. Human feeding trials show that appropriately biofortified pearl millet can improve iron-related outcomes, but broader claims about glycaemic control, child growth and chronic-disease prevention remain constrained by heterogeneity in species, processing, comparator diets and intervention design. Sustainability evidence indicates that cereal diversification towards less irrigation-dependent crops can improve selected water, nutrient and resilience outcomes, particularly in modelled Indian production systems, but these gains are not automatic: yield stability, processing energy, labour, seed systems, residue value, market access and dietary substitution determine net effects. Genomic advances, including association mapping and pangenomics, have progressed faster than multi-environment validation and delivery in several minor millets. The central implication is that millets are best understood not as a uniform superfood category but as a diverse crop portfolio whose climate and nutrition value depends on genotype-by-environment-by-management-by-processing interactions. Future progress requires breeding targets that jointly measure yield stability and nutrient quality, better field validation of molecular candidates, process-aware nutrition trials, and farm-to-diet sustainability assessment.

Fructooligosaccharides as Low-Calorie Alternative Sweeteners: A Critical Narrative Review of Sweetness, Food Functionality, Metabolic Effects and Tolerability

2026-08-31T12:13:33+00:00

Fructooligosaccharides (FOS) are fermentable, low-digestible carbohydrates that combine moderate sweetness with bulking, fibre-like and prebiotic functions. These attributes have encouraged their use in reduced-sugar foods, but the description of FOS as a low-calorie alternative sweetener can obscure important distinctions between ingredient energy value, sweetness potency, product-level calorie reduction and health effects. This critical narrative review evaluates FOS as sweetening ingredients across carbohydrate chemistry, digestive fate, sensory properties, production and processing stability, food-matrix performance, metabolic outcomes and gastrointestinal tolerability. Literature was selected from multidisciplinary food-science and biomedical sources, with emphasis on verified human interventions and directly relevant food-processing studies. The evidence most consistently supports three propositions. First, FOS largely escape small-intestinal digestion and provide less metabolisable energy than conventional digestible sugars because their major energetic contribution arises after colonic fermentation. Second, FOS can reduce added sugar while contributing bulk, yet their sweetness and technological behaviour vary with degree of polymerisation, purity, residual mono- and disaccharides, processing conditions and food matrix; they therefore do not behave as universal one-for-one sucrose replacements. Third, bifidogenic effects are comparatively reproducible, whereas improvements in glycaemic control, blood lipids, satiety, body weight or mineral absorption are inconsistent and should not be assumed from prebiotic activity alone. Gastrointestinal effects are dose- and host-dependent, with higher intakes increasing flatulence, bloating and other fermentation-related symptoms, especially in susceptible individuals. The most defensible use of FOS is consequently as a multifunctional ingredient for targeted partial sugar replacement where energy dilution, soluble fibre, prebiotic activity and matrix compatibility can be jointly demonstrated. Future studies should quantify actual FOS composition before and after processing, use sucrose-replacement designs that preserve product comparability, and connect sensory and technological outcomes with clinically meaningful endpoints rather than surrogate microbiota changes alone.

Next-generation Probiotics for Human Health: A Critical Narrative Review of Mechanisms, Clinical Translation, Safety and Precision Microbiome Therapeutics

2026-09-02T12:16:43+00:00

The term next-generation probiotic (NGP) is increasingly used for health-associated gut commensals and rationally engineered microorganisms developed from microbiome science rather than from the historical food-fermentation route that produced most conventional probiotics. This expansion has created a translational opportunity, but also a recurrent evidential problem: taxonomic association, mechanistic plausibility, preclinical efficacy, human safety and clinical benefit are often treated as if they formed a single continuum of proof. This critical narrative review evaluates the evidence for NGPs as human-health interventions, with emphasis on natural candidates including Akkermansia muciniphila, Anaerobutyricum soehngenii, Faecalibacterium prausnitzii, Butyricicoccus pullicaecorum, Christensenella minuta, selected Bacteroides and Parabacteroides strains, and on engineered live biotherapeutic products. Literature published from 1 January 2004 to 19 June 2026 was considered, with foundational and methodological sources included where necessary. The most persuasive direct human evidence currently concerns cardiometabolic endpoints for A. muciniphila and A. soehngenii, yet effect sizes are generally modest, trials remain relatively small, and recent findings indicate that baseline microbiome composition can determine colonisation and response. For F. prausnitzii, B. pullicaecorum, C. minuta and several Bacteroidota candidates, mechanistic or safety evidence is stronger than evidence of clinical efficacy. Engineered strains provide a different translational model: they can deliver defined metabolic functions in vivo, but early human studies have primarily established safety and pharmacodynamic activity rather than durable clinical benefit. Across the field, oxygen sensitivity, manufacturing reproducibility, strain-level safety, antimicrobial-resistance surveillance, dose and formulation, ecological persistence, endpoint selection and regulatory classification remain decisive constraints. The available evidence therefore supports NGPs as a credible precision-therapeutic platform rather than as a broadly validated class of health-promoting products. Progress will depend on confirmatory multicentre trials, prospective responder stratification, standardised potency measures and long-term ecological safety assessment.