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Sunburst chart of food classifications (The classified catalogue of food production licenses was formulated by China’s State Administration for Market Regulation. An application for a food production license in China is made according to the following food categories: food processing products, edible oil, oil and its products, condiments, meat products, dairy products, beverages, convenience foods, biscuits, canned food, frozen drinks, quick-frozen foods, potatoes and puffed foods, candy products, tea and related products, alcohol, vegetable products, fruit products, fried food and nut products, egg products, cocoa and roasted coffee products, sugar, seafood products, starch and starch products, pastries, bean products, bee products, health foods, formula food for special medical purposes, infant formula food, special dietary food, and other foods.) (from China’s State Administration for Market Regulation in 2020).
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There are many methods or indicators used for evaluating the nutritional value of foods; however, it is difficult to accurately reflect the comprehensive nutritional value of a food with a single indicator, and a systematic evaluation system is lacking. In this article, we systematically summarize the common evaluation methods and indicators of the...
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... It poses considerable challenges in terms of resource allocation, healthcare delivery, and patient management (Prescott & Angus, 2018). Despite advancements in critical care and sepsis management, sepsis-3 scientists typically assess nutritional value based on the type and amount of nutrients it contains (De Souza et al., 2017;Hong et al., 2020;Nowak et al., 2016;Pereira et al., 2019;Popovi-Djordjevi et al., 2022;Shannon & Abu-Ghannam, 2019;Wang et al., 2022). Therefore, addressing the optimal dietary requirements of various groups while also taking into account the nutritional characteristics of foodstuffs will be a key area of nutrition development in the future. ...
Due to the host immunological disease brought on by infection is sepsis, multiple organ dysfunction syndrome (MODS), which has a high morbidity and mortality rate, could be the result. With advances in pathogen detection technologies, breakthroughs in anti-infection drugs, and the creation of organ function support, the clinical diagnosis and treatment of sepsis have advanced significantly. Pathogen-induced abnormal immunological responses, which can range from excessive inflammation to immunosuppression, are recognized to play a significant role in the high death rate. Unfortunately, no medications that are specifically intended to treat sepsis have been licensed. In order to offer a theoretical foundation for the management of sepsis, we will now discuss current advancements in research on immunological responses in sepsis. The prognosis of sepsis patients may be improved by developing and optimizing a dynamic immune system treatment plan based on anti-infection therapy, fluid replacement, support for organ function, and timely application of immunomodulatory therapies
... However, it is noted that these drugs have a low calcium adsorption capacity, which may be important when considering their use in the food industry. An important aspect of the study is also to determine the desorption of magnesium and calcium from fiber under certain conditions, which further expands the understanding of the interaction between fibers and macronutrients [23]. Numerous studies confirm the multifunctionality of yogurt, highlighting it as a beneficial remedy for healing the body. ...
Object of research: The object of this research is the process of integrating enterosorbents, such as rice bran, pear pomace extracts, activated charcoal from rice bran, and pumpkin peel powder, into yogurt with the aim of enhancing the body's ability to eliminate heavy metals. Investigated problem: The main problem addressed in this research is not only identifying the prospects of integrating enterosorbents into yogurt but also developing methods and approaches for the implementation of this process. Various techniques for optimal incorporation of enterosorbents are considered to create functional products that contribute to detoxifying the body. The main scientific results: Identification of the potential and methodology for incorporating enterosorbents into yoghurt to enhance the body's ability to eliminate heavy metals. Exploring the prospects and various methods of incorporating enterosorbents, opening up opportunities for the development of functional products that promote detoxification. Evaluating the potential use of rice husk, dried pear squeeze powder, activated charcoal and pumpkin peel powder as natural enterosorbents. These results demonstrate the significance of the study in addressing health and environmental issues, emphasizing the potential of natural ingredients to create functional and environmentally friendly products. Practical use of research results: The practical application of the research results lies in the field of food innovations. They provide a response to current challenges related to the level of heavy metals in the environment. The practical domain includes the development of functional products promoting detoxification using natural components. Innovative technological product: The innovative technological product proposed as a result of the research is a novel method for producing yogurts with integrated enterosorbents. This approach offers an opportunity to enhance the removal of heavy metals from the body through innovative products. Scope of the innovative technological product: The new technological product, specifically yogurts with enterosorbents, extends its application to clinical practice and the functional food sector. It not only contributes to health improvement but also addresses challenges of heavy metal contamination, aligning with principles of sustainable consumption.
... Nevertheless, amino acid availability varies according to protein source, processing, and interaction with other food constituents, which all affect protein digestibility [75]. Hence, it should be noted that these data only provide an overview of the potential nutritional value of the protein and should be confirmed by further experimental trials in vivo [76], which were not the focus of the present study. ...
This study is based on the fatty acid and amino acid profiles of seven edible insect species: Acheta domesticus, Alphitobius diaperinus, Blaptica dubia, Galleria mellonella, Locusta migratoria, Tenebrio molitor, and Zophobas morio. The aim of the present study is to provide new data on the fatty acid distributions among lipid classes as well as the species-specific protein conversion factor (Kp) of a wide range of insects in order to further improve the nutritional characterisation of insects as food. Oleic acid was the predominant fatty acid in all insects except for A. domesticus, in which a significantly higher percentage of linoleic acid was found. The majority of the lipids were neutral lipids. A significant amount of α-linolenic acid in the phospholipid fraction of L. migratoria was shown, while in T. molitor, phospholipids were the only fraction in which a measurable amount of docosahexaenoic acid was found. Overall, in most insects, the phospholipid fraction had the highest polyunsaturated fatty acid content compared to the other classes, which may be protective in terms of auto-oxidative stability. Kp values in the range of 4.17 to 6.43 were obtained. Within the nutritional quality indices, all insects showed healthy fatty acids and high-quality amino acid profiles.
... Nevertheless, amino acid availability varies according to protein source, processing and interaction with other food constituents, which all affect protein digestibility [74]. Hence, it should be noted that these data only provide an overview of the potential nutritional value of the protein and should be confirmed by further experimental trials in vivo [75], which were not the focus of the present study. ...
This study is based on the fatty acid and amino acid profile of 7 edible insect species: Acheta domesticus, Alphitobius diaperinus, Blaptica dubia, Galleria mellonella, Locusta migratoria, Tenebrio molitor and Zophobas morio. The fatty acid distribution within lipid classes (neutral lipids, glycolipids and phospholipids) was studied, while the amino acid profile was used to calculate the species-specific nitrogen-protein conversion factor (Kp). The profiles were used to evaluate the nutritional quality of the lipids and proteins. Oleic acid was the predominant fatty acid in all insects except for A. domesticus, in which a larger percentage of linoleic acid was found. The majority of the lipids were neutral lipids. L. migratoria showed a remarkably high content of α-linolenic acid in its phospholipid fraction, while T. molitor phospholipids were the only fraction in which a measurable amount of docosahexaenoic acid was found. Overall, in most insects, the phospholipid fraction had the highest polyunsaturated fatty acid content compared to the other classes, which may be protective in terms of autoxidative stability. Kp values in the range of 4.17 to 6.43 were obtained. Within the nutritional quality indices, all insects showed healthy fatty acid and high quality amino acid profiles.
... Nevertheless, amino acid availability varies according to protein source, processing and interaction with other food constituents, which all affect protein digestibility [74]. Hence, it should be noted that these data only provide an overview of the potential nutritional value of the protein and should be confirmed by further experimental trials in vivo [75], which were not the focus of the present study. ...
This study is based on the fatty acid and amino acid profile of 7 edible insect species: Acheta domesticus, Alphitobius diaperinus, Blaptica dubia, Galleria mellonella, Locusta migratoria, Tenebrio molitor and Zophobas morio. The fatty acid distribution within lipid classes (neutral lipids, glycolipids and phospholipids) was studied, while the amino acid profile was used to calculate the species-specific nitrogen-protein conversion factor (Kp). The profiles were used to evaluate the nutritional quality of the lipids and proteins. Oleic acid was the predominant fatty acid in all insects except for A. domesticus, in which a larger percentage of linoleic acid was found. The majority of the lipids were neutral lipids. L. migratoria showed a remarkably high content of α-linolenic acid in its phospholipid fraction, while T. molitor phospholipids were the only fraction in which a measurable amount of docosahexaenoic acid was found. Overall, in most insects, the phospholipid fraction had the highest polyunsaturated fatty acid content compared to the other classes, which may be protective in terms of autoxidative stability. Kp values in the range of 4.17 to 6.43 were obtained. Within the nutritional quality indices, all insects showed healthy fatty acid and high quality amino acid profiles.
... Three studies (4.05%) focused on Food Quality Analysis (FQA) [73,94,119]. These studies assessed the quality of mango and mango juice, with food quality analysis often relying on organoleptic characteristics and nutritional value [120,121]. Food quality analysis plays a significant role in determining the selection of food for market consumption, ensuring that it meets the standards and preferences of the population. AD was addressed in one study (1.35%) that investigated mango malformation caused by the fungus Fusarium mangiferae [101]. ...
Mango (Mangifera indica L.) holds immense potential as a raw material in polymer science, influencing numerous applications. This systematic literature review, encompassing 74 studies published between 2018 and 2022, aims to elucidate the intrinsic relationship between polymers and mango. Polymers are extracted from mango plant tissues, and their substances are explored as reinforcing agents in polymeric materials. In turn, polymers are employed in the mango plant to extend shelf life. Mango by-products can serve as indicators of polymer presence. The diverse tissues and substances in mango offer considerable potential for extracting polymers, phenolic compounds, fats, and dietary fibers. Moreover, the substantial waste generated in mango production, including fruit peel, seed, stems, and leaves, can be utilized to extract economically valuable polymers. These polymers contribute to the adoption of sustainable practices in industries such as packaging, food processing, biomedical materials, wood manufacturing, and oil production.
Graphical abstract
... The presented nutritional profile, although it gives a general picture as a whole, does not provide us with information about meeting the optimal nutritional needs of different groups about the nutritional properties of the food, and it is difficult for consumers to distinguish a delicious nutritious food [21]. ...
Within nutritional food models, the role of carbohydrates is essential in understanding the evolution of non-communicable, diet-related diseases and in proposing effective interventions, and bakery products, especially bread, play a central role in this scenario, as they remain the staple foods of human nutrition, providing 70% of people's food. This research aims to evaluate the nutritional quality of bread and bakery products packaged and sold in the Republic of Moldova through the lens of nutritional and health claims. The product categories selected for the research included bread and bakery products with and without gluten, packaged and sold in markets in Chisinau. A total of 155 products were validated. The quality of local bread, packaged and sold in the Republic of Moldova, evaluated according to the nutritional and health claims, for the most part, falls into the categories of low-fat content, low saturated fat content, low sugar content. Still, it has significant deficiencies in regarding the fibre content, whose contribution to human health and well-being is proven. At the same time, the results obtained show that the insistence of research and efforts in the development of gluten-free products to improve nutritional aspects have yielded results. The results of the study could be applied to guide the formulation of dietary standards, improve labelling systems, and help consumers make informed choices about healthy foods. At the same time, nutrition assessment studies are needed through valid and effective assessment systems considering multidimensional indicators.
... Currently, the examination of GM-containing foods is conducted in several areas: medical and genetic evaluation (study of the claimed gene embedded at the molecular and cellular level and its impact on the plant and other objects); technology assessment (study of sensory, consumer, and other properties); medical and biological assessment, the results of which Balji Such a quality assessment system and safety evaluation of GM food sources, which is based on the principle of compositional equivalence, can be recommended for products devoid of proteins and DNA (Wang et al., 2022). The development of control methods and effective protocols, including the detection of new foreign proteins in raw materials and finished products that may trigger allergies, is a significant concern for improving product quality and, most importantly, ensuring human health safety (Kopko et al., 2022). ...
Numerous studies on genetically modified food products indicate their safety and their potential to alleviate hunger worldwide. However, the issue of GM products and feeds remains relevant in the realm of food security. The purpose of this study is to present a comprehensive scheme of methods for determining the safety of GM food products and to develop a new method for assessing the safety of GM food products. This new method is based on the use of a biotest and the employment of Paramecium caudatum infusoria. In the study, GTS 40-3 and GTS 40-3-2 (Venus variety) soybeans, MON 00603 (NK 603) maize line, and non-GMO soybeans and maize were used as controls. Infusoria were prepared by culturing them in room temperature water (18- 23°C) without direct sunlight, with the addition of non-GMO yeast powder as a nutrient solution and senna extract. Subsequently, the initial material containing approximately 100 infusoria was transferred to 100 ml flasks and incubated for 2-3 days. At the initial stage of the experiment, from day 1 to day 15, daily records and visual assessments were conducted. The assessment included the quantity of infusoria, motility (chemotaxis), size, shape, and the percentage of dead infusoria. Venus soybeans (GTS 40-3-2) exhibited a toxic effect on the protozoa, which died in repeated trials on the 14th-15th day of feeding. It was observed that infusoria fed with soybeans containing the GTS 40-3-2 (Venus) transformation event changed their shape after 3 days from the start of the experiment. Over the course of 10 days from the beginning of the study, a decrease in movement, motility, and the quantity of infusoria was noted. On the 14th-15th day, mortality was observed. Negative changes were also observed in infusoria that were fed with MON 00603 (NK 603) maize. The application of this method in the practice of assessing the safety of GM food products can provide a preliminary evaluation of long-term effects over a relatively short period
This investigation aimed to assess the influence of vitamin D3 and calcium on certain immunological and biochemical factors in rats. Forty-eight male rats were assigned to eight distinct groups. There were two main groups. The first group had standard Diet-Fed rats (Vit. D3, Ca+2, Vit. D3, and Ca+2, Sunlight, and Fasting). The second group had high-fat diet-fed rats (HFD and HFD with Vit. D3 and Ca+2), also compared to the control group. The administration of calcium and vitamin D supplements lasted for six weeks. The levels of vitamin K, IL-10, TNF-α, IgM, and Osteocalcin were determined by applying ELISA. The administration of Vitamin D and calcium has been observed to significantly increase Vitamin D, Vitamin K, and Osteocalcin levels in the rats fed on the typical diet. In contrast, sunlight exposure and fasting for the same duration did not substantially impact serum vitamin D and Osteocalcin in rats fed a normal diet. Additionally, a significant reduction in the concentration of Vitamin K in the serum was detected in the experimental rats fed on a normal diet and subjected to sunlight and fasting. The administration of HFD for six weeks was found to provoke hyperglycemia in experimental rats. However, it did not elicit any significant influence on the concentration of vitamin D, vitamin K, and osteocalcin. Furthermore, using calcium and vitamin D for six weeks negatively impacted immune disturbances in rats consuming a normal diet (ND) or HFD by regulating anti-inflammatory cytokine (IL-10) secretion.
The goal of this study was to derive an extensive and empirically practical view on what value elements can be associated with food products. We therefore systemically assessed a variety of established frameworks across disciplines, creating a list of 48 value elements spanning the four overarching value dimensions environmental, societal, health, and personal of the Food Value Framework (FVF). To add an initial empirical validation to this theoretically derived list, we pilot tested the scope and comprehensiveness of the value elements with an online survey comprising 29 participants from the German food and agriculture sector. Respondents were asked to further rate the importance of the presented value elements to create a detailed ranking, the results of which will be analysed and discussed in the following.
