European Journal of Nutrition & Food Safety

Determinants and Health Consequences of Childhood Obesity: A Review

Jyotpreet Kaur — 2026-09-21

Childhood obesity has emerged as a significant public health challenge. This review aims to synthesise existing evidence on the major risk factors contributing to the development of childhood obesity while highlighting its medical and psychological consequences. The studies examined in this review indicate that childhood obesity can result from multiple factors, including genetics, dietary habits, sleep patterns, parental influences and perceptions, socioeconomic status, and geographical factors. A substantial genetic influence has been identified, involving various polymorphic genes and candidate loci across the genome. Moreover, obesity can arise from interactions between genetic factors and obesogenic environmental conditions. Poor dietary habits, including the consumption of fast food, sugar-sweetened beverages, frequent snacking, and excessive portion sizes, also increase the risk of childhood obesity. Other lifestyle factors, such as low levels of physical activity, excessive screen time, and poor sleep patterns, contribute to the problem either independently or in combination. The influence of parental perceptions, socioeconomic status, and geographical factors on children’s body-weight status has also been demonstrated in the literature. Furthermore, several medical complications, such as diabetes mellitus, dyslipidaemia, non-alcoholic fatty liver disease, hypertension, obstructive sleep apnoea, and orthopaedic disorders, are linked to childhood obesity. In addition, childhood obesity is associated with poor self-esteem, increased anxiety, peer victimisation, lower academic achievement, and negative self-perception of body image. Effective strategies and interventions are required to address this public health challenge. Coordinated efforts involving families, schools, and social media are required to address the issue effectively.

Chemical Composition, Biological Activities and Human Health Evidence of Camel Milk: A Critical Narrative Review and Future Perspectives

Abhayraj Joshi — 2026-09-21

Camel milk has moved from a regionally important pastoral food to an internationally marketed product promoted for nutritional and therapeutic properties. This critical narrative review evaluates its chemical composition, biological activities, human health evidence, processing constraints, safety, and research priorities. Literature published from 1 January 2000 to 13 July 2026 was considered, with earlier seminal studies retained when essential for mechanism or historical context. The evidence indicates that camel milk has a broadly bovine-like macronutrient profile but a distinctive protein architecture, including absence of β-lactoglobulin, relatively low κ-casein, and appreciable lactoferrin, immunoglobulins and other protective proteins. Vitamins, minerals, fatty acids and oligosaccharides are potentially important, but concentrations vary substantially with species, breed, season, lactation, feeding, geography and analytical method. Antimicrobial, antioxidant, anti-inflammatory, enzyme-inhibitory and insulin-receptor-related activities are supported mainly by biochemical, cellular and animal studies; these findings establish biological plausibility rather than therapeutic efficacy. Human evidence is strongest, although still limited, for adjunctive glycaemic effects in diabetes. Small trials and a meta-analysis suggest reductions in glycated haemoglobin or insulin requirement in some settings, but marked heterogeneity, small samples and intervention variability constrain certainty. Evidence for cow’s-milk protein allergy is encouraging in selected patients but cannot support universal hypoallergenicity because camel-milk allergy and anaphylaxis occur. Evidence for lactose intolerance is preliminary, while current randomised evidence does not demonstrate a statistically significant improvement in core autism symptoms. Processing is a central translational issue: heating can alter heat-sensitive proteins, yet raw milk poses avoidable microbiological and zoonotic risks. The most defensible view is therefore that camel milk is a nutritionally valuable dairy food with a promising bioactive matrix, not a validated treatment for multiple diseases. Progress requires standardised composition reporting, mechanistically linked human trials, bioavailability studies, safe processing, and product-specific quality standards.

Bioactive Peptides Derived from Goat Milk: A Critical Narrative Review of Generation Pathways, Evidence Quality and Translational Barriers

Prateek Choudhary — 2026-09-22

Goat milk is consumed widely across Asia, Africa and the Mediterranean basin and is frequently promoted as a source of health-promoting protein fragments. Research on peptides released from caprine caseins and whey proteins has expanded rapidly, yet much of the literature reports promising laboratory activities without establishing whether those activities survive digestion, reach physiologically relevant sites or alter health outcomes in people. This critical narrative review examined the peer-reviewed literature on bioactive peptides generated from goat milk proteins through enzymatic hydrolysis, microbial fermentation, cheese ripening and gastrointestinal digestion. Literature was identified through structured searches of multidisciplinary, agricultural and biomedical scholarly indexes, supplemented by citation searching, and was appraised according to study design, analytical rigour and physiological relevance rather than by publication volume. The synthesis was organised around five themes: the compositional and genetic basis of caprine peptide precursors; the routes by which peptides are generated; the evidence for specific activities, including inhibition of angiotensin I-converting enzyme, antioxidant, antimicrobial, glucoregulatory and lipid-modulating effects; the stability and bioavailability of peptides after ingestion; and the methodological and regulatory barriers to translation. Evidence was strongest for the release of peptides with blood pressure-related enzyme inhibitory activity during standardised laboratory digestion and fermentation, supported by a small number of animal studies. Evidence for antioxidant, antimicrobial, glucoregulatory, anti-inflammatory and anticancer effects rested predominantly on chemical assays, cell models and computational prediction. Human evidence specific to goat milk was limited to a few small, short trials with inconsistent results, and inferences frequently depended on extrapolation from bovine milk peptides whose clinical effects remain contested. Recurrent weaknesses included non-standardised enzyme assays, reliance on non-human digestive enzymes, uncertain peptide identification, limited dose realism and uneven geographical representation. Genetic polymorphism at caprine casein loci is a plausible but largely untested source of variation in peptide yield. The field now requires genotype-resolved and quantitative peptidomics, human-relevant digestion and absorption studies, and adequately powered controlled trials with clinically meaningful end points. Goat milk proteins are a credible source of candidate bioactive peptides, but claims of demonstrated health benefit are not yet justified by the available evidence.

An Overview of Feeding Difficulties in Children with Autism Spectrum Disorder: A Narrative Review

Valmin Ramos-Silva — 2026-09-25

Aims: To critically synthesise current scientific evidence on feeding difficulties in children with autism spectrum disorder (ASD), considering the sensory, behavioural, gastrointestinal, nutritional, and oral-motor domains.

Study Design: Structured critical narrative review informed by recent reviews, with or without meta-analysis.

Methodology: A targeted PubMed/MEDLINE search was used to identify recent English-language reviews, with or without meta-analysis, relevant to feeding difficulties in children and adolescents with autism spectrum disorder. Medical Subject Headings (MeSH) and free-text terms related to autism spectrum disorder, feeding behaviour, food selectivity, sensory processing, gastrointestinal symptoms, nutritional status, and oral-motor function were combined using the Boolean operators AND and OR. Reviews addressing at least one of the five predefined domains were considered, and evidence was synthesised descriptively and thematically.

Results: Feeding difficulties in children with ASD were consistently characterised as multidimensional. Sensory processing alterations, particularly responses to texture, taste, smell, temperature, appearance, and consistency, showed the most consistent association with food refusal and restricted dietary variety. Behavioral rigidity, repetitive behaviours, gastrointestinal symptoms, nutritional inadequacies, and oral-motor impairments contributed to the persistence and clinical impact of feeding problems. Reported consequences included reduced dietary diversity, risk of micronutrient inadequacies, impaired growth in some subgroups, and adverse effects on family dynamics. Isolated interventions showed limited and heterogeneous effectiveness, whereas individualised multidisciplinary management was more consistent with the multifactorial nature of these difficulties.

Conclusion: A multidimensional understanding of feeding difficulties in children with ASD is essential for comprehensive clinical assessment and for planning individualised, evidence-based interventions aimed at improving nutritional, functional, and quality-of-life outcomes.

Postbiotics in Poultry Nutrition: Recent Advances in Growth Performance, Gut Health, Immunity and Antibiotic-responsible Production

Stephen Soren — 2026-09-26

Postbiotics have emerged as a rapidly developing class of microbial feed additives for poultry because they can deliver biologically active microbial structures and fermentation-associated compounds without requiring viable microorganisms in the final preparation. This narrative review summarises recent advances in the definition, production, mechanisms and poultry applications of postbiotics, with an emphasis on evidence published during 2023-2026 and on Saccharomyces cerevisiae- and Lactobacillus-derived preparations. Current evidence indicates that postbiotics can improve feed efficiency, intestinal morphology, barrier integrity, microbial balance, immune regulation and antioxidant status, although responses vary with microbial strain, fermentation conditions, inactivation method, formulation, dose, diet and challenge status. Recent studies in broilers and Rainbow Rooster chickens show that benefits may occur even when body-weight gain is unchanged, particularly through improved feed conversion, reduced serum cholesterol, suppression of enteric pathogens and enhanced villus architecture. New studies using Lactobacillus reuteri, L. acidophilus, Bacillus amyloliquefaciens and L. plantarum-derived preparations further support strain-specific effects on nutrient sensing, tight-junction expression, inflammatory pathways and caecal microbiota. However, recent meta-analytic and systematic evidence also demonstrates substantial heterogeneity, emphasising that “postbiotic” should not be treated as a uniform intervention. Future progress requires compositional standardisation, validated inactivation, dose-response studies, stability testing, multi-omics characterisation and large-scale commercial validation. Postbiotics are therefore best positioned as precision components of integrated gut-health and antibiotic-responsible poultry production systems rather than universal one-for-one replacements for antibiotic growth promoters.

Integrating Edible Insects into Climate-smart Food Systems for Micronutrient Security and Hidden Hunger Reduction: A Review

Malek Jacob Mayen — 2026-09-28

Hidden hunger remains a persistent global nutrition challenge, particularly among populations with limited access to diverse, micronutrient-rich diets. Climate change and food-system challenges affect the availability and affordability of nutrient-dense foods, increasing interest in edible insects as alternative sources of protein and essential micronutrients. However, nutrient concentration and production efficiency alone do not establish nutritional effectiveness. This review critically examines the role of edible insects in climate-resilient micronutrition through a production-to-consumption framework that links rearing conditions and nutrient accumulation to processing, bioaccessibility, bioavailability, dietary intake, safety, and acceptability. Evidence across species and production systems reveals substantial variation in micronutrient composition, accumulation, and environmental performance. Thus, elevated nutrient concentrations do not translate into greater absorption or improved nutritional status because biological regulation, processing losses, nutrient interactions, food-matrix effects, and dietary context can constrain nutrient delivery. Similarly, environmental benefits depend on substrate characteristics, energy requirements, processing, and how insect biomass is allocated to food or feed. Collectively, the literature supports shifting from evaluating edible insects primarily by nutrient density or production efficiency to assessing their capacity to deliver safe, bioavailable, acceptable, and nutritionally meaningful nutrients within complete food systems. Future research should strengthen standardised assessment of bioaccessibility and absorption, human intervention evidence, realistic dietary scenarios, and integrated environmental and socioeconomic evaluation. Edible insects may therefore contribute to climate-resilient micronutrient security. However, their nutritional value ultimately depends on how efficiently production translates into nutrients that are accessible, bioavailable, and consumed within sustainable diets.

From Historical Agrarian Institutions to Global Development Partnerships: Pathways to Agricultural Transformation and Food Security in Ebonyi and Imo States, South-Eastern Nigeria

Peace Chimarauche Amanze — 2026-09-18

This study examined how historical agrarian institutions and global development partnerships influence agricultural transformation and food security in Ebonyi and Imo States, South-eastern Nigeria. A cross-sectional survey design was adopted, and data were collected through a structured questionnaire administered to registered smallholder farmers, agricultural cooperative leaders, extension officers, and officials of relevant agricultural institutions. Of the 400 questionnaires administered, 387 valid responses were analysed using descriptive statistics and Partial Least Squares Structural Equation Modelling (PLS-SEM) in SmartPLS 4. The findings showed that historical agrarian institutions and global development partnerships had significant positive effects on agricultural transformation, while agricultural transformation had a significant positive effect on food security. Historical agrarian institutions and global development partnerships also exerted significant direct effects on food security. Mediation analysis further indicated that agricultural transformation partially mediated the relationships between each of the two explanatory constructs and food security. The model explained 56.8% of the variance in agricultural transformation and 64.7% of the variance in food security, with satisfactory predictive relevance. Overall, the findings indicate that agricultural transformation in the study area is shaped by the interaction of historically embedded agrarian arrangements and contemporary development cooperation. The study therefore supports institutionally responsive agricultural policies, stronger collaboration with development partners, and measures that improve farmers’ access to productive resources, extension services, finance, markets, and appropriate agricultural innovations.

Development and Optimization of Kokum (Garcinia indica Choisy) Rind Effervescent Tablets: Physicochemical Characterization and Consumer Acceptability

Aditi Deshmukh — 2026-09-18

Kokum (Garcinia indica Choisy), an important spice fruit native to the Konkan region, is known for its unique acidic flavour, natural pigments, and bioactive compounds. However, its utilisation is mainly limited to traditional products such as syrup, squash, and dried rind. The present study was undertaken to develop effervescent tablets from kokum rind powder as a convenient and value-added beverage formulation. Three formulations of kokum effervescent tablets (T₁, T₂ and T₃) were prepared by varying the levels of kokum rind powder, citric acid, and sodium bicarbonate while the other ingredients were kept constant. The optimised formulation T₂ consisted of kokum rind powder (0.45 g), citric acid (0.70 g), sodium bicarbonate (0.85 g), sugar powder (5.00 g), stevia (0.30 g), black salt (0.30 g), cumin powder (0.15 g), black pepper powder (0.05 g), red chilli powder (0.05 g) and talc (0.15 g) in an 8 g premix. The developed formulations were evaluated for physical, functional, physicochemical and sensory quality attributes. Sensory optimisation was performed using a 9-point hedonic scale with 30 semi-trained panellists. Randomised block design (RBD) analysis showed significant differences among the formulations, with calculated F-values higher than the tabulated value (2.71) for appearance (10.66), colour (8.86), taste (11.50), mouthfeel (13.07) and overall acceptability (10.59). Treatment T₂ was selected as the optimised formulation with the highest overall acceptability score of 8.02. The optimised tablets exhibited thickness (6.98 mm), diameter (16.22 mm), effervescence time (3.96 min), dissolution percentage (92.47 %), moisture content (3.71 %), ash content (16.82 %), pH (5.78), titratable acidity (1.58 %) and total soluble solids (1.37 °Brix). The study demonstrated the potential of kokum rind powder as a functional ingredient for developing ready-to-use effervescent beverage tablets, thereby contributing to the value addition and diversification of kokum-based products in the food processing sector.

Effect of Postharvest Polyamine Treatments on Physicochemical Quality and Shelf Life of Papaya (Carica papaya L.) cv. Red Lady during Refrigerated Storage

Maruti Shankhu — 2026-09-21

Papaya (Carica papaya L.) cv. Red Lady is a highly perishable climacteric fruit that undergoes rapid ripening and quality deterioration after harvest. This study evaluated the effectiveness of postharvest polyamine treatments for maintaining physicochemical quality and extending shelf life during refrigerated storage. Uniform fruits were subjected to ten treatments comprising an untreated control, spermine at 0.5–1.5 mM, spermidine at 0.5–1.5 mM, and putrescine at 2.0–4.0 mM. Treated fruits were stored at 13 ± 1°C and 90–95% relative humidity for 21 days, and observations were recorded at 3-day intervals. Polyamine treatments delayed deterioration compared with the control, with putrescine at 4.0 mM consistently showing the most favourable response. At 21 days, this treatment recorded 17.93% physiological loss in weight, a respiration rate of 20.96 mL CO₂ kg⁻¹ h⁻¹, firmness of 4.34 N, and a fruit disease index of 18.26%, compared with 24.52%, 28.64 mL CO₂ kg⁻¹ h⁻¹, 1.14 N, and 59.29%, respectively, in the control. Putrescine at 4.0 mM also produced the longest shelf life of 21.00 days, compared with 15.33 days in untreated fruits. Overall, postharvest polyamine application, particularly putrescine at 4.0 mM, delayed ripening-associated changes, maintained fruit quality, reduced disease development, and extended the marketable storage life of papaya under refrigerated conditions.

Shelf-life Assessment of Locally Developed Coated Fish Product from Aplocheilus panchax under Frozen Storage

Md Rakibul Islam — 2026-09-21

Small indigenous fish species (SIS) are highly popular among people in Bangladesh, as numerous closed and open water bodies support abundant production of these exceptionally palatable fish. Value-added, ready-to-heat fish products have gained increasing popularity globally in recent years because of their convenience and ease of consumption. The present study was conducted to determine the shelf life of a coated fish product prepared from blue panchax (Aplocheilus panchax) during frozen storage. The study was conducted from July 2023 to June 2024 at the Laboratory of Fishing and Post-Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka. Major shelf-life indices, including pH, total volatile base nitrogen (TVB-N), peroxide value (PV), and total plate count (TPC), were assessed at 30-day intervals for a maximum period of 120 days. After 120 days of frozen storage, the pH of the coated fish product increased slightly from 6.15 ± 0.72 to 6.46 ± 1.17. TVB-N values increased from 8.71 ± 1.33 to 34.70 ± 3.83 mg/100 g, whereas peroxide values increased from 3.44 ± 0.72 to 11.35 ± 2.11 meq kg⁻¹. During the study period, the total plate count of the coated fish product showed a downward trend, with values of 3.60 ± 0.62, 2.90 ± 0.36, 2.60 ± 0.39, 2.30 ± 0.28, and 2.20 ± 0.44 log CFU g⁻¹ after 0, 30, 60, 90, and 120 days of frozen storage, respectively. The quality of the value-added product remained within acceptable limits for up to 90 days of storage. This study provides critical insights into the storage life of a previously developed value-added product prepared from a small indigenous fish species, Aplocheilus panchax, and demonstrates value addition as an effective approach for utilising the nutritional potential of underutilised fish species.

Composition and Functional Properties of Yellow Yams (Dioscorea spp.) for Food Security Objectives in Côte d'Ivoire

Kodjo Noelle Françoise — 2026-09-26

Yellow yam (Dioscorea cayenensis Lam.) is an underutilised tuber in Côte d’Ivoire with potential relevance to food security and food processing. This study evaluated the physicochemical characteristics of yellow yam pulp and the functional properties of its extracted starch using samples collected in Divo, Côte d’Ivoire. Conventional analytical methods were used to determine proximate composition, selected minerals, bioactive compounds, antinutritional factors, and starch functional properties. The yam had a moisture content of 66.98%, dry matter content of 29.94%, pH of 5.74, and total soluble solids content of 5%. Carbohydrate, lipid, protein, fibre, and ash contents were 59.76%, 6.25%, 4.96%, 4.00%, and 1.30%, respectively. Calcium, phosphorus, and iron contents were 78, 149, and 5.2 mg/100 g, respectively. Polyphenol, vitamin C, tannin, and phytate contents were 115.66, 16.26, 9.12, and 127.59 mg/100 g, respectively. Starch extraction yielded 14.30%; the starch showed a clarity of 15.63%, pH of 6.57, solubility of 40%, and swelling capacity of 96%. The findings indicate that yellow yam provides carbohydrates and selected micronutrients and possesses functional starch characteristics relevant to food processing. Its moisture and phytate contents also indicate the importance of appropriate processing and handling when considering its food applications.

Extraction of Anthocyanin Rich Natural Colour from Dried Kokum Rind Using Microwave-Assisted Extraction

K. K. Kashid — 2026-09-29

Growing interest in naturally derived food colourants has encouraged the development of efficient methods for recovering anthocyanins from plant materials. This study investigated microwave-assisted extraction of anthocyanin-rich colour from dried kokum (Garcinia indica Choisy) rind and evaluated the effects of ethanol concentration and extraction time on selected physicochemical properties. Response surface methodology was applied using 13 experimental runs, with ethanol concentration and extraction time as independent variables and microwave power maintained at 1350 W. The concentrated extracts were evaluated for pH, total soluble solids, total anthocyanin content, redness (a*), and titratable acidity. Across the experimental treatments, total anthocyanin content ranged from 273.3 to 348.1 mg/100 g, while a* values ranged from 28.90 to 36.80. Numerical optimisation predicted optimum conditions of 71.79% ethanol and 3.72 min extraction time. Experimental validation under these conditions produced a pH of 1.94, total soluble solids of 14.39 °Brix, total anthocyanin content of 343.60 mg/100 g, a* value of 34.74, and titratable acidity of 4.31%. The differences between predicted and experimental responses were limited, with reported coefficients of variation ranging from 0.76 to 6.28%. These findings indicate that controlled microwave-assisted extraction can provide rapid recovery of anthocyanin-rich colour from dried kokum rind under the investigated conditions.

Assessment of Essential Oils as Biopreservative Agents for Artisanal Pineapple (Ananas comosus) Juice

Constant K. Attchelouwa — 2026-10-01

Background: The pineapple juice sold on the streets of Abidjan is a very popular drink among consumers. However, its physico-chemical and microbiological properties deteriorate rapidly after production, significantly limiting its shelf life.

Aim: This study aimed to extend the shelf life of artisanal pineapple juice through the use of essential oils.

Methodology: Samples of pineapple juice were collected from street vendors in Cocody (Côte d’Ivoire). Concentrations of 0.625 µL/mL, 1.25 µL/mL, 2.5 µL/mL and 5 µL/mL of the essential oils of lemongrass (Cymbopogon citratus), cinnamon (Cinnamomum verum), oregano (Origanum vulgare), savory (Satureja montana) and clove (Syzygium aromaticum) were added to the juices. The samples were stored at room temperature for seven days. The titratable acidity, total soluble solids (TSS) and the counts of mesophilic aerobic bacteria, yeasts, lactic acid bacteria, staphylococci and acetic acid bacteria were assessed.

Results: Fresh pineapple juice had high initial microbial counts, with 7.57 log CFU/mL of mesophilic aerobic bacteria (MAB), 6.44 log CFU/mL of yeasts, 5.26 log CFU/mL of lactic acid bacteria, 5.18 log CFU/mL of acetic acid bacteria and 5.02 log CFU/mL of staphylococci. In the absence of a preservative, the yeast and lactic acid bacteria counts remained broadly stable during storage, whilst the acetic acid bacteria count increased significantly, reaching 8.41 log CFU/mL on the seventh day. Oregano essential oil proved particularly effective against lactic and acetic acid bacteria, whilst cinnamon and clove essential oils showed the greatest activity against yeasts. With the exception of 0.625 µL/mL of lemongrass, cinnamon, clove and 1.25 µL/mL of lemongrass, all other concentrations of the essential oils used were effective in maintaining the physico-chemical stability of pineapple juice during storage.

Conclusion: These essential oils could therefore be used for the preservation of artisanal pineapple juice.