Nutritional – Page 3

Dietary Pineapple Pomace Complex Improves Growth Performance and Reduces Fecal Odor in Weaned Piglets by Modulating Fecal Microbiota, SCFAs, and Indoles

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Pineapple pomace, a leftover byproduct from pineapple processing, was tested as a feed ingredient for young piglets. When added at 2% to their diet, it significantly improved their growth rate and feed efficiency better than expensive imported fish meal. The pineapple pomace also made the pigs’ manure smell better by reducing foul-smelling compounds, while increasing beneficial gut bacteria that improve digestion and health.

Fruit and Vegetable Processing Waste as Potential Raw Material for Food Enrichment With Dietary Fiber

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This study examined the fiber content of leftover materials from processing fruits and vegetables, finding that pomace (processing waste) is an excellent source of dietary fiber. Chokeberries and blackcurrants were found to have particularly high fiber levels, while apples and carrots were rich in soluble fiber types. These waste products can be used to create nutritious fiber-enriched foods and supplements, providing both environmental benefits by reducing waste and health benefits through increased dietary fiber consumption.

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

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Fermentation is an ancient food preparation method that science is rediscovering as a powerful tool for making foods more nutritious and safer to eat. By using specific bacteria and fungi to ferment various foods like soybeans, grains, and vegetables, researchers have found that fermentation increases the availability of vitamins and minerals our bodies can absorb, reduces harmful compounds in foods, and helps preserve them naturally. This technology also offers sustainable solutions by making use of overlooked crops and reducing food waste, all while potentially lowering salt content in traditionally salty foods.

Effect of drying, blanching, pickling and maceration on the fate of 40K, total K and 137Cs in bolete mushrooms and dietary intake

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This study examined how different cooking methods affect radioactive caesium and potassium levels in wild bolete mushrooms collected from the Baltic Sea coast. The researchers found that blanching alone removes only about 15% of radioactive caesium, while blanching followed by pickling in vinegar removes about 55%. Despite the contamination concerns, a typical 100-gram serving of processed mushrooms provides only low levels of radiation exposure while still delivering about 7% of the daily recommended potassium intake.

Using spent mushroom substrate (SMS) as a casing boosted bacterial activity and enhanced the mineral profile of the Calocybe indica

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Researchers tested using leftover mushroom material (spent mushroom substrate) as a growing medium for milky mushrooms instead of traditional loamy soil. While traditional soil produced more mushrooms overall, the mushrooms grown in the recycled substrate contained significantly higher levels of beneficial minerals like zinc, copper, and phosphorus. The study found that beneficial bacteria in the recycled material helped make nutrients more available to the mushrooms, making this approach both environmentally friendly and nutritionally advantageous.

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

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Researchers tested adding freeze-dried vegetables to ugali, a staple corn porridge eaten by millions in Africa, to boost nutrition. Chinese onion stalk was the clear winner—it actually tasted better than plain ugali and provided extra vitamins and fiber. Carrot and bok choy also worked well, making nutrient-enriched ugali a practical solution for improving health in areas where nutritious side dishes are hard to find.

Co-existence of potentially sustainable indigenous food systems and poor nutritional status in Ho indigenous community, India: an exploratory study

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This study found that the Ho indigenous people of India have access to hundreds of nutritious traditional foods but still experience widespread malnutrition. Even though their indigenous foods are rich in essential minerals and vitamins, factors like unpredictable rainfall, shift to growing only rice instead of diverse crops, and the availability of cheap processed foods in markets prevent people from using these nutritious foods. The research highlights the need to support traditional food systems and farming practices to improve both health and environmental sustainability in indigenous communities.

Nutritional and Organoleptic Characterization of Two Quinoa (Chenopodium quinoa) Cultivars Grown in Quebec, Canada

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This study examined two types of quinoa grown in Quebec, Canada, comparing them to Bolivian quinoa. Researchers tested their nutritional content, including proteins, fats, and important compounds, as well as how they taste. Quebec quinoa had good nutrition, though it was sometimes bitter. Interestingly, the bitterness people tasted didn’t always match the chemical bitterness compounds (saponins) measured in the lab.

Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics

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Researchers created a plant-based meat substitute using soy protein and Lion’s Mane mushroom powder processed through extrusion. Adding 20% mushroom powder created the best texture, making it more similar to real meat with visible fibers. The mushroom also improved the flavor, adding mushroom-like aromas and making the product brown better during cooking. This discovery could help make better-tasting plant-based meat alternatives for consumers.

Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

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As the global population grows, we need new sources of protein to feed everyone sustainably. Scientists are developing four main types of alternative proteins from forests: edible insects, plants, microorganisms like mushrooms and yeast, and lab-grown meat. While these technologies show tremendous promise and are already appearing in stores, they still face challenges like high costs, safety concerns, and consumer hesitation. Solving these problems will require better research, clearer safety standards, and coordinated efforts across industries and governments.

Research Topic: Nutritional