Search Results (309)

Background: This study examined the association between specific unhealthy eating behaviors and sleep quality among university students. Understanding how dietary habits affect sleep during significant lifestyle transitions associated with university experience can inform health promotion strategies. Methods: A cross-sectional design was employed using a self-reported questionnaire to assess eating behaviors, timing of meals, and sleep-related behavior among a sample of international university students. Sleep quality was measured using the Pittsburgh Sleep Quality Index (PSQI) tool. Statistical analyses were used to assess the relationship between eating patterns, overall sleep quality, and its components. Results: More than half of the students had poor sleep quality (51.7%). Daytime dysfunction was significantly more common in females than in males (27.9% vs. 8.3%, respectively; p < 0.001). Conversely, poor sleep efficiency was more prevalent among males than females (27.5% vs. 15.8%; p = 0.008). Multivariate logistic regression revealed that, compared to students who did not frequently consume heavy evening meals, those who did were more likely to experience poor sleep quality (OR = 2.73, 95% CI: 1.575–4.731). Similarly, those who frequently substitute snacks for main meals were more likely to experience poor sleep quality than those who did not (OR = 2.68, 95% CI: 1.465–4.895). Finally, students who ate within three hours of bedtime had higher odds of poor sleep quality compared to those who had their last meal more than three hours before bedtime (OR = 2.06, 95% CI: 1.173–3.629). Conclusions: Unhealthy dietary habits, such as consuming heavy evening meals, substituting snacks for main meals, and having a short meal-to-bedtime interval, were significantly associated with poor sleep quality. Interventions promoting healthier dietary patterns and appropriate meal timing could help improve sleep in this population. Full article

In recent years, microwave and ultrasound technology has been under extensive development in drying technologies. Researchers are constantly searching for improved solutions or alternatives to hot air drying. The goal of this work was to determine the intermittent action of ultrasound and microwaves on convective drying. An examination of five specific cases of stationary and nonstationary drying processes was conducted. The evolution of moisture content and drying rate over process time was discussed, and the average drying rate and time, drying constant, effective diffusion coefficient, and specific energy consumption were also compared. To identify the differences between the dried products, the quality characteristics such as: water activity, color, shrinkage, rehydration, polyphenol content, odor, and flavor of apples were analyzed. The results indicate that intermittent drying provides a good alternative to convective drying, including when combined with microwave and ultrasound treatments. Applying microwaves or ultrasound intermittently resulted in an increase in the effective diffusion coefficient (by 68%) and drying rate (by 117%) and a reduction in drying time (by 53%), compared to convective drying. This processing method resulted in lower energy consumption by up to 13% and well-preserved quality attributes—this could be very promising for the production of healthy, ready-to-eat apple snacks. Full article

Background/Objectives: Childhood obesity remains a critical public health concern in Greece, particularly among socioeconomically vulnerable groups. This study conducted a secondary analysis of five large-scale epidemiological datasets to examine the association between energy balance-related behaviours (EBRBs) and obesity in children in need. Methods: Data were compiled from five nationally or regionally representative studies (Genesis, ToyBox, Healthy Growth, ENERGY, and Feel4Diabetes) involving children aged 1–12 years. Stratified and subgroup analyses were performed to examine associations between weight status and EBRBs, including dietary habits, physical activity, and sedentary behaviour. Determinants of EBRBs were also analysed using the socio-ecological model framework. Results: Children in need demonstrated a higher prevalence of overweight and obesity compared to the general child population. Key risk factors for EBRBs included frequent consumption of sugar-sweetened beverages, sweet snacks, and high screen time. Protective behaviours associated with lower obesity risk included regular breakfast consumption, adequate sleep duration, and physical activity. Determinants of high-risk EBRBs were primarily interpersonal and, to a lesser extent, individual and community-level factors. Conclusions: These findings highlight the disproportionate burden of childhood obesity among vulnerable populations and identify modifiable behaviours and determinants that can inform targeted interventions. These results provide a robust evidence base to guide national public health policies, including the development of school- and community-based obesity prevention programmes aligned with the goals of Greece’s National Action Against Childhood Obesity. Prioritising children in need in such initiatives is essential to reduce health inequities and improve long-term health outcomes. Full article

Consumers prefer snacks that are tasty, healthy, and crunchy. However, optimizing crunchiness using sensory methods is time-consuming and expensive. Therefore, this paper proposes a new approach to measuring instrumental crunchiness. Whole strawberries of the “Honeoya” variety were osmotic dehydrated in a sucrose solution or chokeberry juice concentrate for 1, 2, and 3 h before freeze-drying. Texture was analyzed using acoustic emission (AE) and a compression test. The crunchiness index was calculated taking into account the number of AE events and mechanical energy. The content of bioactive substances, water activity, and porosity of the freeze-dried products were also assessed. Freeze-dried fruits that were osmotically dehydrated in chokeberry juice concentrate were characterized by lower final water activity and higher content of bioactive substances, but their crunchiness was the lowest. The crunchiest, loudest, and least hard were freeze-dried strawberries osmotically dehydrated in the sucrose solution. The tested freeze-dried strawberries differed in the range of sound frequencies generated, which indicates a different cracking mechanism. Full article

Dairy foods are rich in nutrients and typically have a lower environmental impact than other animal-based products. Despite these benefits, in France dairy consumption is lower than recommended. This study sought to understand where in the diet dairy foods are consumed, with a view to identifying opportunities for increasing consumption. A characterisation study was conducted using the INCA3 database (n = 783, 324 males, aged 18–44 years). All eating episodes containing dairy products were classified by product type and five dimensions to characterise consumption: (1) amount consumed; (2) eaten or drunk; (3) sweet or savoury; (4) in combination with other foods or by itself; (5) time of day. A sixth dimension, meal or snack, was also based on time of day. The results showed that (1) an average of 246 g, 1126 kJ of dairy is consumed per person, per day; (2) more dairy sub-groups are eaten than drunk; (3) dairy is consumed in sweet and savoury dishes; (4) in combination with other foods, rarely by itself; (5, 6) and at traditional mealtimes, rarely as a snack. Suggestions can be made for increasing dairy consumption based on product type, eating occasion, and context, e.g., increasing availability in out-of-home settings, and considering new or unusual food combinations for new recipes. Full article

Background: Circadian rhythm disruption caused by shift work alters metabolic and hormonal pathways, which accelerates chronic disease onset, leading to decreased quality and quantity of life. This study aimed to determine whether a practical lifestyle intervention emphasizing nutrition timing and recovery habits could mitigate the metabolic and psychological effects of night-shift work. We conducted a randomized, open-label, crossover trial with two 8-week periods. Methods: Female healthcare workers (n = 13) aged 18–50 years with a body mass index (BMI) between 27 and 40 kg/m² and working predominantly night shifts (≥30 h/week for ≥6 months) were randomized. During the 8-week intervention phase, participants received daily text messages with guidance on food, sleep/rest, and physical activity and were provided with whey protein isolate powder and grain-based snack bars to consume during work shifts. The program targeted improved nutrient timing, adequate protein intake, and structured rest without formal exercise training, allowing evaluation of dietary and behavioral effects feasible for this population. Total caloric (~30 kcal/kg lean mass) and protein (2 g/kg lean mass) needs were measured, along with sleep/rest goals of 6–8 h/24 h. Primary outcome measures were change in visceral fat percentage (VF%) by DXA and mental/physical quality of life (RAND SF-12). Secondary outcomes included fasting triglycerides, ALT, blood glucose, LDL, actigraphy, and fecal microbiome. Mixed-design two-way ANOVA was conducted to assess the effects of group (immediate [IG] and delayed [DG]), time (baseline, 8-week crossover, and week 16), and Group $\times$ Time (GxT) interactions, and Bonferroni correction was applied to post hoc t-tests. Results: Eleven participants completed the study. Both groups increased dietary protein intake (p < 0.001), and a GxT interaction for VF% (p = 0.039) indicated DG reduced VF% to a greater extent (−0.335 ± 0.114% (p = 0.003) vs. 0.279 ± 0.543% (p = 0.158)). Mental and physical QOL, objectively measured physical activity and sleep, serum lipids and inflammatory markers, and fecal microbiota remained unchanged (p > 0.05 for all GxT). Conclusions: The findings suggest that targeted nutrition and recovery strategies can modestly improve dietary intake and visceral fat; however, consistent with prior work, interventions without structured exercise may be insufficient to reverse broader metabolic effects of circadian disruption. This trial was registered at ClinicalTrials.gov, identifier: NCT06158204, first registered: 28 November 2023. Full article

Background/Objectives: Dietary self-monitoring (DSM) is an essential behavior change strategy in pediatric nutrition interventions, but engagement is poor. Positive reinforcement (PR) techniques are used to improve behaviors in children. This proof-of-concept trial examined the ability to implement two types of PR, caregiver praise and gamification, using a digital DSM log. Methods: Families were recruited between February and October 2024. Children aged 8–12 years (n = 19) and an adult caregiver were randomly assigned to DSM conditions with or without caregiver praise and/or gamification (2 × 2 factorial design). Children tracked intake of fruits, vegetables, sweet/salty snack foods, and sugar-sweetened beverages for 4 weeks in a digital log. Feasibility focused on examining the amount of PR delivered. DSM behaviors (frequency and timing), child intrinsic motivation, and log usability and acceptability were also examined. Results: Gamification was implemented significantly more than caregiver praise. Caregiver praise was delivered on 12.2 ± 5.8 of 28 days, whereas gamification was delivered on 20.8 ± 12.3 of 28 days. There were no differences in DSM behaviors between PR conditions. Overall, children tracked on 23.6 ± 4.6 of 28 days, recorded 69.3% ± 45.1% of items on day of intake, and completed 23.1 ± 8.2 logging sessions. Additionally, there were no differences in child intrinsic motivation between PR conditions, and children and caregivers generally found the log usable and acceptable. Conclusions: The automation of gamification, which provides immediate, consistent, and convenient PR, may provide unique advantages for reinforcing child behaviors compared to praise, which relies on caregiver implementation. 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

Myrobalan plum is a widespread but underutilized fruit, rich in dietary fiber, organic acids and bioactive compounds. The present research was carried out to develop myrobalan plum leathers using different levels of sugar addition, and to improve their functionality by adding blackcurrant (BCP) and bilberry (BBP) pomace powders. The resulting fruit leathers were analyzed for color, titratable acidity, total phenolic content, antioxidant activity, organic acid profile, phenolic profile and sensory properties. Five samples were manufactured with different fruit pulp/sugar ratios of 100:0, 90:10, 80:20, 70:30 and 60:40, respectively. The myrobalan leathers prepared with 90% pulp and 10% sugar showed the highest sensory scores and physicochemical properties. BCP and BBP were added at 1% and 2% to the leather formulation manufactured at a myrobalan puree/sugar ratio of 90:10. Total phenolic content increased 2 and 3.5 times as a result of 1% and 2% BBP addition and only 1.15 and 1.29 times as a result of 1% and 2% BCP addition, respectively. Among the quantified phenolic compounds, epicatechin dominated in control myrobalan fruit leather, followed by catechin hydrate and chlorogenic acid. This research highlights the potential of processing myrobalan plums into fruit leathers, a nutritious and functional snack food, and of enhancing the product’s functional profile and sensory appeal by adding blackcurrant and bilberry pomace powders, thus contributing to the sustainable use of these by-products. Full article

The aim of the study was to determine the effect of storage conditions and gelatin concentration on changes in selected physical properties of freeze-dried coated carrot bars. Freeze-dried carrot snacks were prepared and coated with an addition of 8% and 12% porcine gelatin. They were stored at different temperatures (4 °C, 25 °C, and 40 °C) for 3 and 6 months. After this time, selected physical properties of coated freeze-dried products were tested. The study’s results indicated that time and temperature significantly impacted water activity, dry matter content, hygroscopicity, mechanical properties, and color. Based on most of the tested features, the coated freeze-dried product should be stored for 3 months at 25 °C. The water activity was low (0.261), with high dry matter content (96%), a porosity value at 81%, and high hardness, while the total color difference was at 18.2. However, there were no notable changes in the porosity and internal structure of the samples based on storage temperature and duration. The most substantial effect of gelatin concentration on the tested features was observed in the control samples (coated and not stored). Developing sustainable packaging for freeze-dried carrot bars is a future challenge. Edible packaging allows for the use of food industry byproducts and is ecological. Full article

Background/Objectives: Optimal well-being is critical for athletic performance, yet nutritional intake among athletes is frequently inadequate. Although subjective tools such as the Hooper Index are widely used to monitor athlete condition, their relationship with routine eating behaviors remains insufficiently explored. This study aimed to characterize the nutritional intake of Japanese male collegiate handball players and to identify eating behaviors associated with their subjective well-being, as measured by the Hooper Score. Methods: In this cross-sectional study, 64 male collegiate handball players completed a 3-day dietary record and a web-based questionnaire assessing eating habits, training load, and the Hooper Index (sleep, muscle soreness, stress, fatigue). Associations between dietary factors and the Hooper Score were examined using partial correlation and multiple regression analyses, adjusted for potential confounders. Results: Mean energy intake (30.1 ± 10.7 kcal/kg/day) and several micronutrient intakes were below recommended levels. Partial correlation analysis revealed that lower intakes of energy and multiple nutrients were significantly associated with poorer well-being (higher Hooper Scores) and more Subjective Health Complaints (SHC). Multiple regression analysis identified consistent dinner timing, greater protein intake (g/kg), more frequent consumption of nutrient-dense snacks, and less frequent consumption of unhealthy snacks as significant independent predictors of better Hooper Scores (p < 0.05). Conclusions: Suboptimal energy and nutrient intakes were common and associated with poorer subjective well-being. Specific eating behaviors, particularly meal regularity, snack quality, and adequate protein intake, emerged as independent predictors of the Hooper Score, offering practical indicators for nutritional assessment and athlete condition monitoring. Full article

The main objective of this research was to evaluate the effect of extrusion temperature (ET), feed moisture content (FMC), and the proportion of huitlacoche relative to corn starch (HCP/Starch) on the physicochemical, techno-functional, and color properties of an extruded snack, using response surface methodology to optimize processing conditions and product quality. A Box–Behnken design and response surface methodology were used to model and optimize the process. The responses analyzed included residence time (RT), specific mechanical energy (SME), expansion index (EI), bulk density (BD), texture (Tex), water absorption index (WAI), water solubility index (WSI), pH, and color parameters (L*, a*, b*, C*, h°, and ΔE). Results showed that the huitlacoche proportion significantly affected BD, Tex, WSI, and color, while ET and FMC mainly influenced EI, SME, and other techno-functional traits. Multi-response optimization indicated that 150.4 °C, 15.8 g/100 g FMC, and 10–20 g/100 g HCP/Starch maximized EI (2.27) and minimized BD (0.40 g/cm³), Tex (17.5 N), and SME (347.6 J/g). The overall performance was summarized by global desirability (0.83–0.88), a metric that combines all responses into a single scale (0 = poor; 1 = is the most desired goal). The optimized conditions produced snacks with acceptable hydration capacity, pH, and color, supporting huitlacoche as a viable functional ingredient. These findings demonstrate the potential of this traditional resource for developing sustainable, value-added, and health-oriented extruded foods. Full article

The process of extrusion is a part of many modern manufacturing technologies that are applied in various industrial productions. In the food industry, the process of extrusion is used to produce popular foods such as cereal mixes, confectionery products, pet foods, etc. The advantages of extrusion technology are continuously applied in many studies in order to develop foods with more significant functional properties that could be produced in a time-effective and cost-effective way. In recent years, computer vision has become one of the preferred technologies in the development of new methods for quality control of food product production. This paper proposes a system for the evaluation of the quality parameters of extruded foods using a computer vision method. This system combines hardware and software modules that are developed for the discussed topic. A justification of the proposed system is provided on the basis of an experiment using extruded corn snacks made with different ingredients. Full article

Snack foods (e.g., extruded flour-based products) are widely favored by consumers because of their convenience, affordability, and time-saving attributes. However, with the growing demand for high-quality snacks, several challenges have emerged that hinder industry development, such as relatively underdeveloped industrial standards, limited raw material diversity (primarily starch and soy protein), and, consequently, insufficient nutritional value. In this study, a novel type of puffed snack was developed using Alaskan pollock surimi and wheat flour using extrusion puffing technology. The effects of varying ratios of surimi to wheat flour (0:10, 1:9, 2:8, 3:7, and 4:6, which served as SFBC, SFB1, SFB2, SFB3, and SFB4, respectively), on the physicochemical properties, apparent morphology, microstructure, thermal stability, and protein structure of spicy strips were systematically investigated, and the interaction between extruded protein and flour mixtures was analyzed. The results indicated that increasing the proportion of surimi led to decreases in hardness, elasticity, and chewiness, whereas the moisture content and water solubility index increased. The maximum expansion rate (202.2%) was observed in the SFB1 sample. Morphological and microstructural observations further revealed that a higher surimi content resulted in a denser internal structure and a reduced degree of puffing. The protein distribution was relatively uniform, with large pores. Moreover, increased surimi content increased the proportion of immobilized water and improved the thermal stability. These findings provide valuable insights into starch–protein-complex-based extrusion puffing technologies and contribute to the development of innovative surimi-based puffed food products. Full article

Stevia rebaudiana leaves and extracts need to be promptly dried after harvest to prevent microbial activity and preserve their bioactive compounds, including glycosides, flavonoids, and essential oils. Effective drying also reduces moisture and volume, which lowers packaging, storage, and transportation costs. Therefore, innovative drying methods are necessary to maintain stevia’s physicochemical, sensory, and nutritional properties for functional food formulations. This review evaluates various drying technologies for stevia leaves and extracts, including convective hot air, infrared, vacuum, microwave, freeze, and shade drying, and their impacts on product quality and energy efficiency. It also explores the growing applications of dried and extracted stevia in food products. By comparing different drying methods and highlighting the benefits of stevia in these food formulations, this investigation aims to identify future research directions and optimization strategies for utilizing stevia as a natural sweetener and functional ingredient. Convective hot air drying at higher temperatures was found to be the most energy-efficient, though several studies have reported moderate degradation of key bioactive compounds such as stevioside and rebaudioside A, particularly at elevated temperatures and extended drying times. Infrared drying enhanced antimicrobial activity but resulted in lower levels of polyphenols and antioxidants. Vacuum drying effectively preserved anti-inflammatory compounds like flavonoids. Microwave drying presented strong protection of antioxidant activity and superior particle morphology. Freeze drying, while less energy-efficient, was the most effective at retaining antioxidants, polyphenols, and volatile compounds. Shade drying, though time-consuming, maintained high levels of polyphenols, flavonoids, and essential oils. Advanced techniques like spray drying and electrospraying have been reported to enhance the sensory qualities and stability of stevia extracts, making them ideal for food applications such as dairy and baked products, confectionery, syrups, snacks, jams, preserves, and meat products. Overall, stevia not only serves as a natural, zero-calorie sweetener but also contributes to improved health benefits and product quality in these diverse food formulations. Full article