Current Nutrition & Food Science - Online First

Background Compared to many other foods, cocoa and chocolate stand out for their high concentrations of polyphenols, particularly catechins, anthocyanidins, and procyanidins. These compounds possess antioxidant, anti-inflammatory, and vasodilatory properties that can confer multiple health benefits. This present study has been undertaken to assess the effects of polyphenol-rich chocolate consumption on various aspe Read More

Introduction Diabetes mellitus is a significant public health concern as its global prevalence continues to rise. Non-pharmacological treatments may offer promising results for diabetic patients. This study aimed to evaluate the effects of cinnamon-based cookies on blood glucose and antioxidant levels in diabetic rats. Methods A randomized block design was used, involving five groups: a non-diabetic group, a positive control grou Read More

Introduction/Objective Evidence has shown that consuming plant-based foods instead of animal-based foods has positive effects on human and planet health. The current study aimed to compare animal-based recipes (ABRs) and plant-based recipes (PBRs) nutritionally and environmentally. Methods Plant-based recipes (adapted from animal-based recipes) were obtained from the “Vegan Nutrition with Healthy and Delicious Read More

Background Microencapsulated Pediococcus pentosaceus GS4 (MTCC 12683) with prebiotics and chitosan coating can be used in food functional products, enhancing shelf life and restoring probiotic properties. Objective This study aimed to analyze the effects of inulin (I) fructooligosaccharide (FOS) and chitosan coating in microencapsulation of probiotic strain P. pentosaceus GS4 survivability in simulated gastrointestinal (GI) co Read More

In recent years, extensive research has been conducted on the functional properties of Cortex dictamni. Cortex dictamni has a huge potential to be an alternative medicine in the treatment of various diseases, such as inflammatory diseases, skin inflammation, tinea, eczema, scabies, rheumatic pain, and jaundice, and it receives greater attention due to its pharmacological effects. This review aims to find scientific evidence in ord Read More

Background Rendang is one of the traditional foods of West Sumatra made from processed beef, which is vulnerable to adulteration with non-halal meats such as pork. Objective This research aimed to develop the method for discriminating beef fat and lard (pig and wild boar) of rendang using a Fourier Transform Infra-Red (FTIR) combined with chemometric analysis. Material and Methods The training data set was rendang ma Read More

Various factors, including physical, chemical, and biological hazards threaten food safety. Among these, the significance of microbial (bacteria and fungi) and chemical (biogenic amines, mycotoxins, and heavy metals) contamination cannot be overstated. In recent years, a novel approach has emerged for effectively managing these risks, which relies on probiotics and postbiotics. Recent research suggests that postbiotics show Read More