European Journal of Nutrition & Food Safety

Impact of Cold Storage on Physicochemical, Microbiological, Sensory and Biofunctional Properties of a Peptide-rich Functional Fermented Dairy Beverage

2026-07-17T11:19:21+00:00

Background: Functional fermented dairy beverages require adequate storage stability to retain product quality, viable cultures, sensory acceptability, and biofunctional properties.

Aim: The present study investigated the effect of cold storage on the physicochemical, microbiological, sensory, and biofunctional properties of a bioactive peptide-rich functional fermented dairy beverage, namely dipeptidyl peptidase (DPP)-IV inhibitory activity, α-glucosidase inhibitory activity, and antioxidant activity.

Place and Duration of Study: The study was conducted at the Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India, during 2020-2021.

Methodology: A fermented dairy beverage prepared under optimised conditions was stored at a refrigerated temperature and evaluated at weekly intervals for various quality and functional parameters.

Results: Coliforms, yeasts, and moulds were not detected in the beverage throughout the 42-day storage period, indicating satisfactory microbiological quality. The beverage retained more than 7.0 log CFU/mL viable cells of the functional strain Lacticaseibacillus rhamnosus NCDC 24 at the end of storage. A significant increase in titratable acidity (0.75±0.035 to 0.88±0.042% LA), accompanied by a reduction in pH (4.58±0.054 to 4.37±0.067), was observed after 14 days of storage. The peptide concentration increased significantly between days 14 and 28 of storage and subsequently remained stable until the end of the storage period (1.261±0.123 mg/mL eq. of leucine). Correspondingly, DPP-IV inhibitory and ABTS radical-scavenging activities increased significantly from days 14 to 28, whereas α-glucosidase inhibitory and DPPH radical-scavenging activities improved significantly from day 21. Furthermore, the peptide-rich fermented dairy beverage remained sensorially acceptable for up to 35 days, with an overall acceptability score of 7.0±0.29 on a nine-point hedonic scale.

Conclusion: The findings indicate that the peptide-rich fermented dairy beverage developed with the proteolytic strain L. rhamnosus NCDC 24 retained its biofunctional properties during cold storage without adversely affecting the measured quality parameters.

Formulation and Evaluation of Fenugreek Based Cookies for Diabetic Pateints

2026-07-17T13:13:31+00:00

This study aimed to formulate and evaluate fenugreek-based cookies prepared with stevia as a natural sweetener and selected ingredients intended to improve nutritional quality and sensory acceptability. Three cookie formulations were developed using oats flour, fenugreek seed powder, stevia powder, baking powder, butter, milk powder, wheat flour, cardamom powder, and cocoa powder. The concentration of fenugreek powder varied across the formulations, with F1, F2, and F3 containing 2 g, 4 g, and 6 g of fenugreek powder, respectively. Fenugreek seed extract was subjected to preliminary phytochemical screening to identify major bioactive constituents. The prepared cookies were evaluated for physical parameters, proximate composition, phytochemical presence, and sensory acceptability using a 9-point hedonic scale. Phytochemical screening indicated the presence of alkaloids, tannins, amino acids, saponins, and galactomannan in the fenugreek seed extract. Physical evaluation showed that cookie weight ranged from 6.94 g to 7.01 g, thickness from 0.88 cm to 0.96 cm, diameter from 3.18 cm to 3.40 cm, and spread ratio from 3.37 to 3.86. Proximate analysis showed moisture content between 5.2% and 7.5%, ash content from 2% to 5%, protein content from 8.30% to 9.60%, and fat content from 14.40% to 14.80%. Sensory evaluation indicated that formulation F2 had the highest overall acceptability score of 8.2, followed by F1 and F3. The findings suggest that fenugreek powder can be incorporated into cookies with acceptable physical, nutritional, and sensory characteristics. Further studies are required to assess glycaemic response and suitability for specific dietary applications.

Detection of Jaggery Syrup Adulteration in Apis mellifera Honey Using a Multispectral Sensor Coupled with Machine Learning

2026-07-20T08:09:39+00:00

Honey adulteration with low-cost sugar syrups, such as jaggery syrup, invert sugar syrup, and corn syrup, has become a major concern affecting honey quality and purity. The present investigation aimed to develop a rapid, non-destructive method for detecting jaggery syrup (JS) adulteration in Apis mellifera honey using an AS7341 multispectral sensor coupled with machine-learning techniques. Pure honey was adulterated with jaggery syrup at five concentrations (10, 20, 30, 40, and 50%, w/w), and its physico-chemical properties were determined. Significant differences (P < 0.01) were observed in moisture content, electrical conductivity, colour, and pH between pure honey and jaggery syrup, whereas specific gravity, total ash, and acidity expressed as formic acid showed no significant variation. The AS7341 multispectral sensor recorded variations in spectral intensity with increasing adulteration levels, particularly in the F1, F2, F3, and near-infrared (NIR) channels, in which spectral intensity progressively declined as the level of jaggery syrup increased. These spectral intensity data were used to develop Random Forest (RF) and Artificial Neural Network (ANN) classification models. The RF model achieved 100% accuracy, precision, recall, and F1-score for both the training and testing datasets, correctly classifying all adulteration levels. In contrast, the ANN model achieved 33.33% accuracy, 20.00% precision, 33.33% recall, and 22.22% F1-score, indicating limited classification capability under the present experimental conditions. The developed methodology may have practical applications in honey quality assurance and purity assessment.

Assessment of Food Handlers’ Knowledge and Practice of Food Safety in Restaurants in Port Harcourt Metropolis

2026-07-29T11:09:14+00:00

Food safety knowledge and self-reported practices among food handlers in ten restaurants—five local and five contemporary—in Port Harcourt metropolis were assessed. The restaurants were selected using simple random sampling, and quantitative data were obtained through a pretested questionnaire administered to 150 food handlers, with 75 participants from each restaurant category. Most respondents were female (71.33%), were aged 31–40 years (52.00%), and were single (71.33%). Overall, 61.33% had secondary education and 31.33% had tertiary education. Contemporary restaurants included a greater proportion of respondents with tertiary education and in-service training, whereas local restaurants had more food handlers who were directly involved in food preparation. The between-group tests reported for knowledge of personal hygiene, knowledge of environmental hygiene, and food safety practice were not statistically significant (p = 0.715, p = 0.984, and p = 0.784, respectively). Nevertheless, descriptive results indicated differences in knowledge and reported practice between the two restaurant categories. Food handlers in contemporary restaurants generally demonstrated stronger food safety knowledge; however, this knowledge did not consistently translate into appropriate hygienic practices. The findings indicate that education and in-service training alone may be insufficient to ensure consistent food safety behaviour. Routine supervision, practical training, medical screening, hand hygiene, safe food storage, environmental sanitation, and reinforcement of protective practices are therefore required in both local and contemporary restaurants.

Optimization of the Synergistic Antioxidant Activity of Clove (Syzygium aromaticum) Flower Bud Extract, Turmeric (Curcuma longa) Rhizome Extract, Vitamin C, and Vitamin E Using a Non-Factorial Central Composite Design

2026-07-29T12:45:29+00:00

Oxidative stress plays a central role in the development of metabolic disorders, prompting increased interest in synergistic antioxidant formulations derived from natural and synthetic sources. This study aimed to evaluate and optimise the antioxidant potential of vitamin C, vitamin E, turmeric (Curcuma longa) extract, and clove (Syzygium aromaticum) extract using a non-factorial central composite design (CCD), and to investigate their synergistic interactions and statistical associations in multicomponent blends. Ethanolic extracts of turmeric and clove were prepared using maceration and rotary evaporation techniques. Antioxidant activities were determined using DPPH radical-scavenging, ferric reducing antioxidant power (FRAP), and ABTS radical-scavenging assays, together with analyses of total phenolic and flavonoid contents. In addition, a composite antioxidant response was developed to evaluate formulation efficiency. Synergistic interactions and statistical associations were assessed using a synergy index (SI), chi-square (χ²) deviation analysis, and Pearson correlation coefficients to quantify the strength of interactions among the blend components across 16 CCD experimental runs. The results showed significant variability in antioxidant performance according to assay type. Turmeric exhibited the highest FRAP (8.42 ± 2.20%) and ABTS (0.69 ± 0.02 mmol TE/L) activities, whereas vitamin C showed the strongest DPPH radical-scavenging activity (IC₅₀ = 534.816 µg/mL). Clove extract recorded the highest total phenolic content (653.46 ± 7.58 mg GAE/g), whereas turmeric had a higher flavonoid content (0.21 ± 0.01 mg QE/g). Synergy analysis revealed that formulations containing balanced proportions of the vitamin C/E blend and turmeric and clove extracts exhibited strong synergistic interactions (SI > 1.6), whereas imbalanced formulations showed antagonistic effects (SI < 1.0). Chi-square analysis confirmed significant nonlinear interaction effects (χ² up to 6.84), and correlation analysis indicated strong positive associations (r = 0.52–0.88) between the optimised blends and antioxidant responses. In conclusion, the study demonstrates that antioxidant efficacy is significantly enhanced through synergistic interactions between vitamin-based and plant-derived antioxidants. Integrating response surface methodology with synergy and statistical interaction analyses provides a robust framework for optimising multicomponent antioxidant systems. The optimised blends may be potential candidates for developing functional foods and nutraceuticals targeting oxidative-stress-related disorders.

A Predictive Modelling Approach on Socioeconomic and Cultural Determinants of Dietary Practices among Pregnant Women in Sierra Leone

2026-07-30T13:46:55+00:00

Aim: This study aimed to identify the socioeconomic and cultural determinants of dietary practices among pregnant women attending antenatal care (ANC) in Sierra Leone and to develop and validate a predictive model of dietary practices.

Methods: The study employed a descriptive cross-sectional survey using structured, interviewer-administered questionnaires. Dietary diversity was assessed using the Minimum Dietary Diversity for Women (MDD-W) indicator. Multiple linear regression analysis was used to model the predictors of dietary practices, and socioeconomic gradients were examined using Kruskal-Wallis tests with Dunn’s post-hoc comparisons. A total of 470 pregnant women attending government ANC clinics in the Port Loko and Moyamba districts of Sierra Leone were recruited between September and December 2025.

Results: Household income had a large effect on dietary diversity (Kruskal-Wallis H = 47.32, p < 0.001; η² = 0.18), with mean dietary diversity scores ranging from 3.4 in the low-income group to 5.6 in the high-income group. Educational attainment was significantly associated with dietary practices across all levels (H = 68.45, p < 0.001). Cultural food taboos were reported by 38% of participants and were associated with significantly lower dietary diversity scores (U = 19,234, p < 0.001; mean DDS: 3.6 versus 4.6). The multiple regression model was statistically significant (F (7, 463) = 58.42, p < 0.001; R² = 0.468) and explained 46.8% of the variance in dietary practices. Nutritional knowledge was the strongest predictor (β = 0.38), followed by income (β = 0.24), food avoidance (β = −0.18), education (β = 0.16), and receipt of nutrition education (β = 0.11).

Conclusion: Dietary practices among pregnant women in Sierra Leone were associated with nutritional knowledge, income, education, and cultural food taboos. Effective interventions may require a multilevel approach combining nutrition education, social protection measures, community engagement, and culturally sensitive counselling to address structural barriers to adequate maternal nutrition.

Microbial Contamination and Insect Pest Infestation of Traditionally Smoked Fish Sold in Selected Markets in Makurdi, Nigeria: Implications for Post-harvest Quality and Food Safety

2026-07-31T13:32:58+00:00

This study investigated microbial contamination and insect pest infestation in smoked fish sourced from Wurukum and Wadata, two major retail fish markets in Makurdi, the capital of Benue State. Smoked fish remains an accessible source of animal protein in Nigerian markets; however, species-level characterisation of simultaneous microbial contamination and insect infestation during open-market storage remains a critical post-harvest knowledge gap. Three commercially important species (Protopterus annectens, Oreochromis niloticus, and Clarias gariepinus) were purchased and sealed in polyethylene bags for transport to the laboratory. Total viable count (TVC), total coliform count (TCC), and total fungal count (TFC) were assessed using standard pour-plate methods, and isolates were identified through Gram staining, biochemical tests, and morphological characterisation. Protopterus annectens from Wurukum recorded the highest TVC (2.06 × 10^² ± 2.00 cfu/g) and TCC (75.00 ± 1.00 cfu/g), whereas Oreochromis niloticus from Wadata yielded the highest TFC (70.50 ± 2.50 cfu/g). Clarias gariepinus showed the lowest TCC values in both markets. Klebsiella spp., Proteus spp., and Bacillus spp. were detected in all fish-market combinations; Mucor, Rhizopus, and Fusarium were confined to Clarias gariepinus; and Streptococcus spp. occurred only in Protopterus annectens. Dermestes maculatus was the predominant insect pest, with the highest mean infestation recorded in Protopterus annectens from Wadata (17.13 ± 6.86). Significant differences (P < 0.05) across all parameters indicate the need for improved smoking practices, hygienic storage, and integrated post-harvest pest management.

Nutritional Value and Health Benefits of Jamun (Syzygium cumini) Fruit: A Critical Review

2026-07-21T10:03:46+00:00

Jamun, botanically known as Syzygium cumini (L.) Skeels, is an underutilised tropical fruit native to the Indian subcontinent and South-East Asia that has attracted growing scientific interest owing to its distinctive nutritional composition and broad pharmacological profile. The fruit, along with its seed, leaf, bark and skin, is rich in anthocyanins, ellagitannins, gallic acid derivatives, flavonoids and dietary fibre, and has long occupied a place in traditional systems of medicine across South Asia, particularly for the management of hyperglycaemia. This review synthesises recent evidence on the nutritional composition, phytochemical constituents and health-promoting properties of jamun fruit, with attention to its antidiabetic, antioxidant, cardiometabolic, hepatoprotective, anticancer and antimicrobial activities. Nutritional analyses indicate that jamun pulp is low in fat, moderate in natural sugars, and comparatively rich in vitamin C, potassium, iron and dietary fibre, while the seed contributes additional protein and polyphenolic content that has drawn interest for functional food development. Preclinical studies consistently report favourable effects of jamun extracts on glucose regulation, lipid metabolism, oxidative stress and hepatic and renal markers in animal models, and a modest but growing body of randomised controlled trials in humans lends partial support to these findings, although trial quality and sample sizes remain limiting factors. The fruit's high perishability continues to drive interest in value-added products such as juices, jams, wines and encapsulated anthocyanin extracts, which extend shelf life while attempting to preserve bioactivity. Safety data suggest a wide margin between typical dietary intake and doses associated with adverse effects in animal toxicity studies, though systematic human safety data remain sparse. Overall, jamun represents a nutritionally valuable and pharmacologically promising fruit whose further exploitation depends on stronger clinical evidence, standardisation of extracts and improved postharvest technology.

Chironji (Buchanania lanzan Spreng.) as an Underexplored Functional Food: Nutritional Value, Bioactivity, Safety and Sustainable Translation

2026-07-25T07:58:55+00:00

Chironji, the edible kernel and fruit of Buchanania lanzan Spreng., occupies an unusual position between a traditional forest food, a high-value nut substitute and a candidate nutraceutical ingredient. Its kernels are energy-dense and contain appreciable lipid and protein, while recent accession-level studies indicate substantial variation in proximate composition, minerals, phenolics and enzyme-inhibitory activity. Yet the evidential basis for functional-food claims remains fragmented. Much of the pharmacological literature concerns concentrated extracts from leaves, bark or roots rather than the edible kernel or fruit matrix, and most reported benefits derive from chemical assays, enzyme inhibition, cell-free systems or small animal experiments. This critical narrative review evaluates the species from resource biology to human-health translation, integrating evidence on germplasm, composition, phytochemistry, processing, biological activity, allergenicity, quality control and livelihood implications. Literature published from 1980 to 20 May 2026 was identified through PubMed, the Directory of Open Access Journals, AGRIS, Crossref metadata and DOI resolution, institutional repositories, broad scholarly web searching and citation chaining; earlier foundational sources were retained where necessary. The strongest evidence supports chironji as a nutrient-rich edible seed with a distinctive lipid-rich matrix and meaningful scope for food diversification. Evidence for antioxidant, glycaemic, immunological, anti-inflammatory or neuroactive effects is biologically plausible but remains preclinical and is not sufficient to establish disease prevention or treatment in humans. Translation is further constrained by inconsistent analytical bases, poorly standardised extracts, limited contaminant and toxicology data, a documented immunoglobulin E-binding allergen, fragile kernels, labour-intensive decortication and dependence on wild or semi-wild resources. Responsible development therefore requires accession-resolved compositional standards, validated processing and storage systems, digestion and bioavailability studies, allergen surveillance, controlled human feeding trials and conservation-linked value chains. Chironji is best regarded as a promising traditional food resource whose nutraceutical potential should be developed through evidence-led product design rather than pharmacological extrapolation.