Search Results (356)

Background: Obesity is a risk factor for several non-communicable diseases and premature death. The Western-type diet, rich in calories and diverse in tastes, smells, and textures, promotes the onset and progression of obesity. We compared the effects of two Western-style palatable obesogenic diets—the cafeteria (CAF) diet, which allows for self-selection of calorie-dense food items consumed by humans, and the fast-food diet (FFD)—composed of a fixed combination of cheeseburgers and fries—on the manifestation of obesity-related complications. Methods: 3-month-old female rats consumed either the control (CTRL), FFD, or CAF diet for 12 months. Body weight was monitored weekly. At the end of the experiment, rats underwent metabolic and behavioral testing. Cardiometabolic markers and those characterizing glycoxidative and carbonyl stress, inflammatory status, and tryptophan metabolism were determined. Results: The CAF rats gain most weight (CTRL: +111 ± 40 g; FFD: +211 ± 77 g; CAF: 316 ± 87 g). CAF feeding produced a classical metabolic syndrome–like profile with severe obesity, insulin resistance, dyslipidemia, and liver steatosis, whereas the FFD model led to moderate obesity with preserved insulin sensitivity but elevated blood pressure and hepatic cholesterol accumulation. Thus, the CAF group developed a severe metabolic syndrome-like pathology assessed as continuous metabolic syndrome z-core (CTRL: −2.3 ± 1.0; FFD: −0.4 ± 1.9; CAF: 3.0 ± 2.4). Despite these differences, both diets promoted neuroinflammation and social deficits, likely mediated through gut microbiota–derived metabolites such as 5-HIAA and indoxyl sulfate. Conclusions: In female rats, self-selected CAF diet drives more severe and distinct pattern of metabolic syndrome-like pathology than a fixed FFD. Full article

The increasing demand for halal-certified food has intensified the need for micro, small, and medium enterprises (MSMEs) to adopt performance frameworks that capture both operational efficiency and halal compliance. Although previous studies have applied Balanced Scorecard (BSC) to evaluate supply chain (SC) performance, the incorporation of halal compliance into this framework has not been examined, especially in the context of MSMEs. In this study, we developed and tested a BSC-based framework that embeds halal principles to assess SC performance. The research involved 130 MSMEs and 130 consumers engaged in the fried chicken sector in Indonesia. An exploratory mixed-methods design was applied, combining qualitative interviews with quantitative analysis using Confirmatory Factor Analysis (CFA) and Structural Equation Modeling (SEM). The findings revealed customer perspective (CP) as the strongest driver in SC performance (β = 0.496, p < 0.001), whereas financial, business process, and growth perspectives demonstrated comparatively weaker or statistically insignificant effects. Furthermore, the findings underscore that consumer trust and halal adherence represent strategic assets for MSMEs, enabling stronger competitiveness and sustainable operations. By incorporating halal compliance with performance measurement theory, this study provides novel insights and practical guidelines for MSMEs and policymakers to strengthen halal food supply chains in emerging markets. Full article

This study presents the valorisation of cocoa waste (CW) by transforming it into edible packaging films using apple pectin (AP) as a gelling agent. Several properties, including microstructure, optical characteristics, sorption, wetting, barrier functionality, mechanical strength, structure, and antioxidant activity, were investigated. The analyses concluded that increasing the concentration of CW from 0 to 50% in pectin films enhanced UV light protection and caused a reorganisation in the film’s microstructure, resulting in both higher surface roughness and improved mechanical resistance. Specifically, the tensile strength increased from 7.28 to 19.14 MPa. The addition of CW reduced the lightness (parameter L*) from 82.58 to 28.58, making the films darker. Measurements of the water contact angle, which was in the range of 38.25 to 73.23; gas permeability, in the range from 5.53 to 19.52 × 10⁻¹⁶ g/m·Pa·s for oxygen and from 9.62 to 40.82 × 10⁻¹⁶ g/m·Pa·s for carbon dioxide; and adsorption indicated a reduction in water vapour sorption rates, suggesting that the films have average barrier properties against moisture. Fourier-transform infrared spectroscopy analysis confirmed no interactions between CW and the polymer matrix, showing the typical functional groups of pectin, such as carbonyl (C=O) and hydroxyl (-OH) groups. The incorporation of CW significantly increased the antioxidant properties of the developed films, attributed to the bioactive compounds present in CW. These films have potential for use as active food packaging thanks to the CW addition. They could be particularly beneficial for extending the shelf life of products sensitive to oxidation, such as oily products. Excellent sealability indicated suitability for use as pouches for fried products, such as instant coffee or powders. This study underscores the possibility of using apple pectin films with cocoa waste as sustainable components in eco-friendly packaging materials. This idea aligns with circular economic and waste reduction principles. This approach contributes to the development of innovative solutions for sustainable food packaging. Full article

Edible coatings are widely used to modulate oil uptake and moisture in fried foods. In this study, we evaluated a microfluid-assisted flow-blurring spray against conventional application by dipping/spraying, focusing on the coating efficiency and preliminary implications for sustainable process. This study combines benchtop experiments with a near-nozzle numerical analysis where the gas–liquid interface and primary breakup are modeled using the Volume of Fluid (VOF) approach implemented in OpenFOAM, configured for a flow-blurring geometry to generate whey protein isolate (WPI) coatings. Viscosity, density, solid content, and contact angle were validated experimentally and used in the simulation setup. An image-based droplet pipeline quantified spray characteristics, yielding a volumetric median diameter D₅₀ = 83.69 µm and confirming process uniformity. Contact angles showed marked substrate dependence: hydrophilic surfaces, 68°–85°; hydrophobic surfaces, 95°–110°. For turkey sausages, sessile-drop contact angles were not determinable (N.D.) due to wicking/roughness; wettability was therefore assessed on smooth surrogates and via performance metrics. Fit-for-purpose simulation procedures are outlined. Microfluidic application (WPI-McF) lowered oil uptake versus uncoated controls. Together, robust modeling, targeted image analytics, and high-precision microfluidics enable rational tuning of coating microstructure and barrier performance, offering a scalable pathway to reduce lipid content and enhance fried food quality. Full article

Background/Objectives: The semi-school-based model (SSBM) has gained momentum in Mexico post-COVID-19, providing flexibility for students managing work, family, and academics. However, little is known about how high-stakes academic evaluations affect the emotional well-being and lifestyle habits of students in this alternative setting. This study aims to assess two key research questions: (1) Does exposure to a high-stakes academic exam increase anxiety and depression levels in SSBM students? (2) Does exam-related stress affect dietary habits and physiological stress markers in these students? Methods: A prospective, longitudinal, quantitative study was conducted in September 2023 with 94 fourth-term high school students in an SSBM program in Mexico Assessments. Evaluations were conducted at two specific time points; Pre-exam Assessment Day (RCD): ~30–50 min before normal Saturday classes, and Exam-day Assessment (ED): ~30–50 min before the mathematics exam. Data included sociodemographic, HADS scores, dietary habits, and physiological measures (blood pressure, heart rate, oxygen saturation). Analyses were conducted in SPSS v28. Normality was tested using Kolmogorov–Smirnov. Paired continuous and categorical variables were compared with Wilcoxon signed-rank and McNemar’s or Fisher’s exact tests, respectively. Relative risks (RR) and multivariate logistic regression identified factors associated with anxiety and depression. Significance was set at p < 0.05. Results: Anxiety prevalence increased significantly on the exam day (from 22.3% to 59.6%, p < 0.001; RR = 14.281, 95% CI: 2.620–161.296), with no significant change in depression. Wilcoxon tests confirmed higher anxiety scores across both sexes. Systolic and diastolic blood pressure and heart rate increased significantly, particularly among females (p < 0.001), whereas oxygen saturation remained stable. Eating patterns shifted on ED, with higher consumption of fried foods, sweet bread, and sugar-sweetened beverages (p < 0.001), especially among males, and decreased intake of meat protein and vegetables, particularly among females. Meat consumption was significantly associated with increased anxiety (adjusted RR = 3.405; 95% CI: 1.035–11.194; p = 0.044). Conclusions: High-stakes academic exams in SSBM settings are associated with acute increases in anxiety and unhealthy dietary changes, even without significant depressive symptoms. These findings highlight the need for interventions supporting emotional regulation and healthy lifestyle behaviors among students facing academic stress in non-traditional educational environments. Full article

Background: The family environment and physical activity (PA) levels are known to influence the eating habits of children and adolescents, but it is unclear how different domains of parental PA can affect parent–child associations with eating habits. Methods: This study included 473 participants: 192 children and adolescents (aged between 5 and 17 years), 163 mothers, and 118 fathers. Parental PA was assessed in occupational, sports, and leisure-time/commuting domains. Children’s and parents’ dietary intake was evaluated using a weekly food frequency questionnaire, covering healthy and unhealthy food groups. The mother–child and father–child associations were analyzed using multiple quantile regression. Results: Active mothers in occupational PA showed mother–child associations for fruits, vegetables, and dairy foods, whereas inactive mothers showed associations for fried foods and sweets. In the sports practice domain, active mothers showed mother–child associations for vegetables and red meat consumption, whereas active fathers showed associations for grains and salty snacks consumption. Active mothers in the leisure-time/commuting domain showed mother–child associations for fried foods and red meat consumption, while active fathers showed associations for fruits and salty snacks consumption. Conclusions: Mother–child associations were more consistent across PA domains than father–child associations. Overall, the healthy eating habits of physically active mothers were more strongly linked to the healthy eating patterns of their children. Full article

Deep-fat frying remains the predominant method of food preparation; however, increasing concerns regarding health and sustainability have prompted the search for safer alternatives. Palm olein is widely used as a frying medium but its consumption has been questioned due to the presence of contaminants (e.g., 3-monochloropropane-1,2-diol, 3-MCPD) and the challenges associated with its transportation from producing countries, creating a need for healthier and more sustainable alternatives. The present study aimed to assess the oxidative stability, physicochemical properties, and sensory characteristics of various oils used for deep-fat frying, with particular emphasis on identifying suitable replacements for palm olein. Five oils were evaluated: refined sunflower oil (RSO), RSO supplemented with tert-butylhydroquinone (RSO+TBHQ), RSO supplemented with rosemary extract (RSO+RE), high-oleic sunflower oil (HOSO), and palm olein (PO). Samples were evaluated before and after deep-frying of French fries, at 175 °C for 2.5 min, over a total of 12 consecutive frying cycles. The results demonstrated that palm olein and HOSO exhibited the highest oxidative stability (induction period determined by Rancimat method at 100 °C was 27 h and 26.2 h, respectively), whereas the addition of TBHQ (induction period 23.4 h) and rosemary extract (induction period 11.5 h) provided only a modest enhancement of RSO stability (induction period 9.6 h). Hierarchical cluster analysis grouped palm olein and HOSO together, confirming their similar stability, while RSOs formed a distinct cluster. These findings suggest that high-oleic sunflower oil represents the most promising, stable, and nutritionally advantageous alternative to palm olein, simultaneously supporting local production and improved dietary quality. Full article

Background/Objectives: To delineate integrated lifestyle profiles combining physical activity (PA) and dietary intake (DI) and test their links with lower limb injury in physically active young adults. Methods: We analyzed a cross-sectional convenience sample of university students (men: n = 91, 20.5 ± 1.0 years; women: n = 118, 20.3 ± 0.8 years). PA (IPAQ) and DI (QEB) were assessed alongside self-reported injuries. Latent class modeling derived PA–DI profiles. Injury prevalence across profiles was compared (χ²), and logistic regression examined injury odds adjusting for sex, age, and BMI. Results: Four profiles emerged. Two reflected less healthy patterns (Profiles 2–3) and two healthier ones (Profiles 1, 4). Profile 4 showed higher vegetables/legumes/fermented milk and lower fast food/sugary drinks; Profile 3 combined greater sitting and fried/sweetened items with lower walking/milk intake. Overall injury prevalence was 56.9%, ranging from 44.1% (Profile 2) to 66.7% (Profile 4 exceeded Profile 2 in pairwise comparison (χ² (1) = 5.08, p = 0.024)). In adjusted models, men had higher injury odds (OR = 1.94, 95% CI: 1.09–3.48, p = 0.025); profile membership was not independently predictive, and profile × sex interactions were null. Conclusions: Young adults cluster into distinct PA–DI patterns that differ behaviorally, but sex—rather than profile—was the most consistent correlate of injury. Prevention should integrate lifestyle screening with sex-specific strategies. Full article

Background: Obesity is a well-established risk factor for numerous chronic diseases, including heart disease and type 2 diabetes, and its impact is particularly acute among Black/African American men. According to the Centers for Disease Control and Prevention (CDC), 70.9% of Black men aged 20 and older are overweight or obese. Despite this alarming prevalence, there remains a limited number of studies that specifically investigate the root causes of obesity in this population. Addressing this gap is critical to developing culturally relevant interventions that promote health equity. The purpose of this study was to assess dietary patterns, that are associated with overweight/obesity, in Black men aged 18–65 across the United States of America, to gain an in-depth understanding of variables influencing BMI in Black men. Methods: This study utilized a quantitative approach to collect information from participants. A survey questionnaire was developed and administered via Qualtrics to participants using a web link. The survey collected information across 18 dietary variables. Data was exported to Microsoft Excel for statistical analysis. A simple linear regression was used to determine dietary variables correlation strength and significance with BMI. A significance level of p < 0.05 was used to determine if a variable was statistically significant. Variables were then organized based on significance vs. non significance and correlation strength. Result: The study sample consisted of 466 Black men aged 18 to 65 years. The mean BMI was 30.21. Approximately 19% (n = 87) had a BMI within the healthy range (18.5–24.9), 41% (n = 190) were categorized as overweight (BMI 25.0–29.9), and another 41% (n = 189) were classified as obese (BMI ≥ 30.0). The findings revealed that fruit and vegetable consumption and whole grain cereal consumption were significantly and positively correlated with BMI. Other variables, such as fried foods, processed foods, and sugary drinks, though historically associated with obesity, did not show statistical significance in this population. Conclusions: Results suggest that while multiple dietary factors influence BMI, fruit, vegetable, and whole grain consumption are significantly correlated with BMI in Black men living in America. The findings from this study serve as a foundational step for designing targeted, culturally sensitive interventions aimed at reducing obesity-related health disparities. Future research should further explore how tailored public health messaging and community-based programming can address the specific needs of this population. Full article

This study elucidates the mechanisms through which hydrocolloids inhibit oil penetration and improve the sensory quality of batter-coated fried fish cubes. Specifically, guar gum (GuG), linseed gum (LG), acacia senegal gum (AS), and gellan gum (GeG) were individually incorporated into the batter coating system at an addition level of 0.1%. The results indicated that the 0.1% LG-supplemented group significantly increased batter viscosity by 74.9% compared to the control, which in turn improved batter pickup by 26.1% and frying yield by 8.1%. Rheological analysis revealed that hydrocolloid-incorporated batters exhibited markedly higher storage modulus and loss modulus compared to the control group, with a lower loss tangent. Experimental results indicated that hydrocolloids effectively reduced oil absorption and mitigated the rate of lipid oxidation in fried fish cubes while promoting the release of key flavor compounds. Notably, fried fish cubes coated with GuG, when fried at 170 °C, not only reduced oil absorption but also facilitated the formation of critical flavor compounds. These findings provide a theoretical foundation for optimizing fried food processing and flavor control. Full article

Frying is one of the most widely used cooking techniques, and olive oil is considered a suitable medium due to its high monounsaturated fatty acid content and natural antioxidants. Different olive oil categories vary in quality and price, yet their impact on fried food quality remains underexplored. This study used commercial chicken nuggets, a product commonly fried at home (180 °C), to evaluate how extra virgin, refined, and pomace olive oils influence nutritional (moisture, fat, and fatty acids), physicochemical (mechanical and acoustic properties, colour, and volatiles), and sensory attributes (Rate-All-That-Apply and hedonic tests). Overall, oil type produced minimal differences. Fat content did not vary (18.00–18.58 g/100 g), and although some fatty acid differences were significant, they were nutritionally negligible. Instrumental colour and most texture parameters were also unaffected. Volatile analysis showed terpenes as the most abundant class, with significantly higher levels in nuggets fried in extra virgin olive oil (344.8) compared with refined and pomace oils, which were similar (218.6 and 172.8, respectively). Nuggets fried in pomace olive oil were more often associated with toasted and burnt notes, supported by higher pyrazine levels (124.8 vs. 80.1 and 33.5), yet overall liking did not differ significantly (6.4 vs. 6.7 and 6.8). These results suggest that pomace olive oil, being considerably more affordable, represents a cost-effective frying alternative without compromising product quality. Full article

The objective of this research was to apply static and dynamic sensometric techniques to determine the impact of processing factors (dehydration time, frying exposure time) and storage duration on the sensory and cognitive characteristics, as well as consumer preference, of chayote chips. A total of 18 types of chips were prepared (using a combination of three frying temperatures [140, 150, 160 °C], two exposure times [5 and 10 s], and three periods of storage [0, 30, and 60 days]). A panel of 100 consumers was formed to evaluate sensory and cognitive attributes (emotions and memories) as well as overall liking, using static techniques such as Rate-All-That-Apply (RATA), Check-All-That-Apply (CATA), and a hedonic scale. Finally, the temporal dominance of sensations (TDS) dynamic technique was used to study the behavior of chips with higher levels of preference. The results of the sensory techniques indicated that the storage day factor influenced the sensory results. The samples prepared on the same day were perceived with high intensities of typical attributes of this type of food (bitter-BT, Fried-A, Sweet-A, Potato-A, Toasted-A, Chayote-A, Potato-F, Crunchy, Chayote-F, and Sweet-BT) while evoking positive emotions and memories in consumers (active, enthusiastic, free, good, good nature, happy, interested, satisfied, traditional food, family, summer, party, and mild weather). In terms of preference, consumers selected the chip samples with 0 days of storage. The TDS curves determined that the dominant attributes of the chayote chips with 0 days of storage were chayote flavor, sweet, and fried (with a dominance t = 5–20 s). Regarding the cognitive aspect, these chayote chips evoke positive dominant emotions (good, satisfied, and happy from t = 8–20 s) as well as dominant positive memories of childhood (t = 9–20 s), traditional food (t = 11–20 s), and friendship (t = 11–20 s). Full article

Tear osmotic pressure, tear volume, and quality were measured before and after subjects without dry eye syndrome ate fried chicken slices for one week. By analyzing the data, we explored the causes of temporary dry eye syndrome. A 2 mL volume of normal saline was added to fluorescent tear test paper, which was applied to the conjunctiva of the subject, and the tear breakup time and tear lake height were measured with a digital slit lamp. The tear test paper was placed on the outside of the subject’s lower eyelid to test their tear volume. A total of 29 subjects, aged between 20 and 55 years old, ate fried foods for one week. The amount of tears produced before and after they ate fried chicken slices was tested using paired samples t-tests. The tear volume in the left and right eyes decreased at a significance level of p < 0.05. The tear membrane breakup time before and after treatment was analyzed using fluorescent reagents and digital slit lamps. The paired-sample t-test results showed that there was a statistically significant difference (p < 0.05). Eating fried chicken slices for a week significantly contributed to dry eyes, regardless of gender and age. Full article

Background: New tools for monitoring diets, such as the Diet Quality Questionnaire (DQQ), may help reduce the costs and burden associated with traditional methods of diet assessment. However, its proposed sentinel foods require validation in target populations. This study aimed to validate the Chilean sentinel foods and describe the performance of DQQ, as well as its Global Dietary Recommendation (GDR) indicators, in two Chilean cohorts. Methods: We analyzed dietary data from 1418 pregnant women and 799 children using 24 h recalls. Foods and beverages were classified and ranked into 29 DQQ food groups. Food items that accounted for more than 95% of the total consumption within each of the 29 food groups were selected and identified as sentinels. We estimated the proportion of consumers in each food group and calculated the indicators, as well as their relationship with the consumption of ultra-processed foods (UPFs). Results: The pregnant women had a mean age of 29.1 (SD 6.6), and the children had a mean age of 6.2 (SD 0.5). The sentinel foods of six groups (grain-based sweets, other sweets, salty snacks, deep-fried food, and sweet tea/coffee/cocoa) captured under 95% of the group’s total consumption. The pregnant women had a higher frequency of consumption of staple and healthy foods, and the mean GDR score was 9.3 (SD 2.20). The children had higher consumption of unhealthy food groups, and the mean GDR score was 8.1 (SD 2.05). The GDR-protect scores showed a moderate but statistically significant negative correlation with ultra-processed food consumption (p-value < 0.0001). Conclusions: The DQQ is a suitable tool for collecting dietary data to estimate diet quality using food group-based indicators. Additionally, it is possible to identify different dietary patterns at a crucial stage of life, such as childhood and pregnancy. However, it requires some adaptations of sentinel foods and further testing on other populations before it can be implemented to monitor Chilean diets. Full article

Background/Objectives: The association between vitamin C intake and frailty among older adults remains unclear, and evidence from Asian populations is limited. Using nationally representative data, we aimed to examine whether vitamin C supplementation is associated with frailty in Koreans aged ≥65 years. Methods: We analysed 2819 participants from the 2018–2019 Korea National Health and Nutrition Examination Survey. Participants were categorised as non-users of dietary supplements (n = 1517), users of other supplements (n = 1227), and vitamin C-only users (n = 75). Frailty was defined using a modified Fried phenotype comprising five components (weight loss, exhaustion, weakness, slowness, and low physical activity); individuals having ≥3 components were classified as frail. Multivariable logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CIs) for frailty by supplement use and total daily vitamin C intake from foods and supplements, adjusting for sociodemographic, lifestyle, and health factors. Results: Compared with non-users (adjusted OR: 0.65, 95% CI: 0.26–1.66) or users of supplements other than vitamin C supplements (adjusted OR: 0.81, 95% CI: 0.26–2.53), vitamin C supplementation was not significantly associated with frailty prevalence. Higher total intake showed a tendency toward lower frailty prevalence in crude analyses, but this was not significant after adjustment (p for trend = 0.120). Conclusions: In this nationally representative study of Korean older adults, vitamin C supplementation was not significantly associated with frailty. These findings contribute to the conflicting evidence on micronutrients and frailty and suggest that broader dietary quality, rather than single-nutrient supplementation, may be more important for healthy ageing. Full article