Hasil untuk "Nutrition. Foods and food supply"

A. Drewnowski, B. Popkin

Dinh Nam Pham, Leonard Prokisch, Bennet Meyer et al.

Smartphone clip-on microscopes turn everyday devices into low-cost, portable imaging systems that can even reveal fungal structures at the microscopic level, enabling mold inspection beyond unaided visual checks. In this paper, we introduce MobileMold, an open smartphone-based microscopy dataset for food mold detection and food classification. MobileMold contains 4,941 handheld microscopy images spanning 11 food types, 4 smartphones, 3 microscopes, and diverse real-world conditions. Beyond the dataset release, we establish baselines for (i) mold detection and (ii) food-type classification, including a multi-task setting that predicts both attributes. Across multiple pretrained deep learning architectures and augmentation strategies, we obtain near-ceiling performance (accuracy = 0.9954, F1 = 0.9954, MCC = 0.9907), validating the utility of our dataset for detecting food spoilage. To increase transparency, we complement our evaluation with saliency-based visual explanations highlighting mold regions associated with the model's predictions. MobileMold aims to contribute to research on accessible food-safety sensing, mobile imaging, and exploring the potential of smartphones enhanced with attachments.

Dimitris Skalkos

In the previous three Special Issues, we researched the unprecedented rate and unforeseen consequences of global change over the last five years [...]

P. Caron, Gabriel Ferrero y de Loma-Osorio, D. Nabarro et al.

Evidence shows the importance of food systems for sustainable development: they are at the nexus that links food security, nutrition, and human health, the viability of ecosystems, climate change, and social justice. However, agricultural policies tend to focus on food supply, and sometimes, on mechanisms to address negative externalities. We propose an alternative. Our starting point is that agriculture and food systems’ policies should be aligned to the 2030 Agenda for Sustainable Development. This calls for deep changes in comparison with the paradigms that prevailed when steering the agricultural change in the XXth century. We identify the comprehensive food systems transformation that is needed. It has four parts: first, food systems should enable all people to benefit from nutritious and healthy food. Second, they should reflect sustainable agricultural production and food value chains. Third, they should mitigate climate change and build resilience. Fourth, they should encourage a renaissance of rural territories. The implementation of the transformation relies on (i) suitable metrics to aid decision-making, (ii) synergy of policies through convergence of local and global priorities, and (iii) enhancement of development approaches that focus on territories. We build on the work of the “Milano Group,” an informal group of experts convened by the UN Secretary General in Milan in 2015. Backed by a literature review, what emerges is a strategic narrative linking climate, agriculture and food, and calling for a deep transformation of food systems at scale. This is critical for achieving the Sustainable Development Goals and the Paris Agreement. The narrative highlights the needed consistency between global actions for sustainable development and numerous local-level innovations. It emphasizes the challenge of designing differentiated paths for food systems transformation responding to local and national expectations. Scientific and operational challenges are associated with the alignment and arbitration of local action within the context of global priorities.

WANG Hai-yan, WANG Dong, JIANG Xin et al.

The optimal process conditions of Camel oil microcapsules were investigated using the encapsulation rate as the evaluation index, through single-factor and orthogonal experiments. The physicochemical properties, storage stability and photosensitivity indexes of Camel oil microcapsules were also evaluated. The results showed that: (1) the optimal preparation conditions for Camel oil microcapsules were as follows: wall to core volume ratio of 3∶4, emulsifier volume ratio of 1∶2, total wall material volume fraction of 2%, and homogenization speed of 30 000 rpm, and the encapsulation rate of the prepared microcapsules was 92.67%; (2) Camel oil was successfully encapsulated in the composite wall material, with no chemical changes occurring during the encapsulation process; The microcapsules of Camel oil were spherical and uniform in shape. The microcapsule of Camel oil demonstrated good thermal stability when it is below 220 ℃. The oxidation stability of Camel oil microcapsules was much better than that of unencapsulated Camel oil, significantly prolonging the storage time. (3) The pH value of Camel microcapsule face cream was 7.6, and the sensory evaluation scored 21.6 points, with no delamination or demulsification, showing good stability.

James D. Richards, Héctor Cori, Maike Rahn et al.

The human diet provides a range of macronutrients and micronutrients, which are metabolized for energy and used to support all aspects of life. The extent to which these nutrients are absorbed in a form that can be used by metabolic processes, or stored for later use, is termed bioavailability. Certain dietary factors increase the bioavailability of micronutrients: bioavailability can be enhanced by different vitamin forms (e.g., calcifediol is more bioavailable than cholecalciferol; methylfolate is more bioavailable than folic acid), and by the food matrix and nutrient interactions (e.g., fat increases absorption of fat-soluble vitamins; multiple vitamins support iron absorption and metabolism). Conversely, plant-based foods exhibit reduced micronutrient bioavailability, due to entrapment in cellular structures and binding by antagonists such as phytate and fiber. Host factors also impact micronutrient availability. A healthy gastrointestinal microbiota can increase the absorption of vitamins and minerals, and certain life stages (e.g., pregnancy and lactation) are characterized by increased absorptive capacity. In contrast, the elderly exhibit reduced ability to absorb certain vitamins, and bacterial overgrowth/dysbiosis can reduce the availability of several vitamins. Several medications reduce vitamin absorption and status. Reduced bioavailability, poor quality diets, lower micronutrient content in foods due to soil depletion and climate change, and decreasing micronutrient intakes lead to widespread, global deficiencies. This in turn contributes to higher prevalence of non-communicable diseases such as anemia, osteoporosis, cardiovascular disease, and blindness; decreased growth; impaired immunity and increased incidence of infections; and increased mortality rates. Strategies to improve bioavailability and nutrient status are crucial and align with United Nations Strategic Development Goals 2 and 3. Vitamins and minerals added to foods or taken as supplements generally are at least as bioavailable as those endogenously in foods, and often more so. In addition, certain technologies are available to further increase micronutrient bioavailability. These include permeation enhancers, lipid-based formulations, nutrient compounding/encapsulation, and phytase to increase bioavailability of minerals trapped by phytic acid. Solutions such as these will help supply highly absorbable and utilizable vitamins and minerals, help close widespread nutritional gaps, and support adequate nutritional status and optimal health across diverse populations worldwide.

Chongxin Liu, Simona Grasso, Nigel Patrick Brunton et al.

The origin traceability of lamb is a longstanding concern for consumers. Despite the widespread application of untargeted metabolomics in meat origin traceability, challenges remain in achieving rapid and accurate identification of biomarkers. This study utilized untargeted metabolomics to analyse five breeds of geographical indication lamb, obtaining profile data comprising a total of 4139 metabolites. Using random forest recursive feature elimination, 29 potential biomarkers were initially identified, which showed significant breed-specific and production environment-related variations. Upon further assessment, a refined panel of 14 metabolic biomarkers demonstrated optimal accuracy and robustness in tracing lamb origin. When combined with the Naive Bayes algorithm, these biomarkers yielded the highest classification accuracy among all evaluated machine learning methods. The random forest recursive feature elimination presents a practical approach for handling high-dimensional metabolomics datasets compared to previous analytical methods. These findings also provide valuable insights into the development of machine learning-based biomarker panels, greatly enhancing the breed-specific traceability of lamb.

Wallace Lee, YuHao Chen

Monitoring dietary habits is crucial for preventing health risks associated with overeating and undereating, including obesity, diabetes, and cardiovascular diseases. Traditional methods for tracking food intake rely on self-reported data before or after the eating, which are prone to inaccuracies. This study proposes an approach to accurately monitor ingest behaviours by leveraging 3D food models constructed from monocular 2D video. Using COLMAP and pose estimation algorithms, we generate detailed 3D representations of food, allowing us to observe changes in food volume as it is consumed. Experiments with toy models and real food items demonstrate the approach's potential. Meanwhile, we have proposed a new methodology for automated state recognition challenges to accurately detect state changes and maintain model fidelity. The 3D reconstruction approach shows promise in capturing comprehensive dietary behaviour insights, ultimately contributing to the development of automated and accurate dietary monitoring tools.

Sergio Romero-Tapiador, Ruben Tolosana, Blanca Lacruz-Pleguezuelos et al.

Automatic dietary assessment based on food images remains a challenge, requiring precise food detection, segmentation, and classification. Vision-Language Models (VLMs) offer new possibilities by integrating visual and textual reasoning. In this study, we evaluate six state-of-the-art VLMs (ChatGPT, Gemini, Claude, Moondream, DeepSeek, and LLaVA), analyzing their capabilities in food recognition at different levels. For the experimental framework, we introduce the FoodNExTDB, a unique food image database that contains 9,263 expert-labeled images across 10 categories (e.g., "protein source"), 62 subcategories (e.g., "poultry"), and 9 cooking styles (e.g., "grilled"). In total, FoodNExTDB includes 50k nutritional labels generated by seven experts who manually annotated all images in the database. Also, we propose a novel evaluation metric, Expert-Weighted Recall (EWR), that accounts for the inter-annotator variability. Results show that closed-source models outperform open-source ones, achieving over 90% EWR in recognizing food products in images containing a single product. Despite their potential, current VLMs face challenges in fine-grained food recognition, particularly in distinguishing subtle differences in cooking styles and visually similar food items, which limits their reliability for automatic dietary assessment. The FoodNExTDB database is publicly available at https://github.com/AI4Food/FoodNExtDB.

Yen-Ling Tai, Yi-Ru Yang, Kuan-Ting Yu et al.

Robotic food scooping is a critical manipulation skill for food preparation and service robots. However, existing robot learning algorithms, especially learn-from-demonstration methods, still struggle to handle diverse and dynamic food states, which often results in spillage and reduced reliability. In this work, we introduce GRITS: A Spillage-Aware Guided Diffusion Policy for Robot Food Scooping Tasks. This framework leverages guided diffusion policy to minimize food spillage during scooping and to ensure reliable transfer of food items from the initial to the target location. Specifically, we design a spillage predictor that estimates the probability of spillage given current observation and action rollout. The predictor is trained on a simulated dataset with food spillage scenarios, constructed from four primitive shapes (spheres, cubes, cones, and cylinders) with varied physical properties such as mass, friction, and particle size. At inference time, the predictor serves as a differentiable guidance signal, steering the diffusion sampling process toward safer trajectories while preserving task success. We validate GRITS on a real-world robotic food scooping platform. GRITS is trained on six food categories and evaluated on ten unseen categories with different shapes and quantities. GRITS achieves an 82% task success rate and a 4% spillage rate, reducing spillage by over 40% compared to baselines without guidance, thereby demonstrating its effectiveness.

A. Baiano

ABSTRACT Three-dimensional printing can be successfully applied in the food sector to fabricate 3D foods with complex geometries, customized texture, and tailored nutritional contents. The concrete application of 3D printing to foods began in the early 2000 s. This work is aimed to provide a comprehensive overview of 3D printed foods. Details and issues concerning ingredients and technologies available for 3D food printing are supplied as well as the discussion of aspects such as nutritional values, safety, acceptability, sustainability, and legal framework of 3D printed foods. The main 3D food applications are based on the extrusion technology and concern natively printable materials such as cereal derivatives and chocolate. However, interesting applications concern alternative ingredients such as proteins and fibres isolated from insects, algae, microorganisms, and agri-food residues. Microbiological contamination and migration of toxic substances from printer elements can occur, but effective cleaning protocols and the use of materials authorized to come into contact with foods guarantee the necessary safety standards. A serious issue concerns acceptability of 3D printed foods, since it is greatly affected by their unusual appearance. From a legal point of view, 3D printed foods should be considered as “novel foods”. 3D food printing should be considered an opportunity for the development of new business strategies as well as a way to increase the food supply chain sustainability. The future perspectives of 3D food printing include the combination of 3D food printing and cooking on a single machine and the development of the 4D printing.

Jangampalli Adi Pradeepkiran

Abstract Food security is the main path to develop the socioeconomic status in any country in the world to defeat malnutrition. The present scenario in an under developed countries are still facing this problem. Hence the human nutrition deficiencies focus on the importance of animal protein in their regular diet. To overcome this problem, fisheries contribute a significant amount of animal protein to the diets of people worldwide. The aquatic animals are the highly nutritious and cheapest protein sources, which serves as a valuable supplement in diets by providing essential vitamins, proteins, micronutrients, and minerals, for the poor people. Aquaculture is playing a vital role in the developing countries in national economic development, and global food supply. Food and agricultural organization (FAO) declared that this aquaculture has the continuous potentiality to create a developmental goals for the country economy and better human welfare.

J. Swinnen, J. McDermott

The coronavirus pandemic has sparked not only a health crisis but also an economic crisis, which together pose a serious threat to food security, particularly in poorer countries. COVID-19 & Global Food Security brings together a groundbreaking series of IFPRI blog posts looking at the impacts of COVID-19 and the policy responses. IFPRI researchers and guest bloggers provide key insights and analysis on how the global pandemic is affecting global poverty and food security and nutrition, food trade and supply chains, gender, employment, and a variety of policy interventions, as well as reflections on how we can use these lessons to better prepare for future pandemics. These pieces draw on a combination of conceptual arguments, global and country-level simulation models, in-country surveys, case studies, and expert opinions. Together, they present a comprehensive picture of the current and potential impact of COVID-19 and the world’s policy responses on global food and nutrition security.

J. Duro, C. Lauk, T. Kastner et al.

Abstract The world population is expected to rise to 9.7 billion by 2050 and to ~11 billion by 2100, and securing its healthy nutrition is a key concern. As global fertile land is limited, the question arises whether growth in food consumption associated with increased affluence surmounts increases in land-use efficiency (measured as food supply per cropland area) associated with technological progress. Furthermore, substantial inequalities prevail in the global food system: While overly rich diets represent a serious health issue for many of the world’s most affluent inhabitants and constitute a critical climate-change driver, undernourishment and hunger still threaten a considerable fraction of the world population, mostly in low-income countries. We here analyze trajectories in cropland demand and their main basic drivers food consumption (measured by a food index reflecting the share of animal products in diets) and land-use efficiency, for 123 countries (clustered in four income groups, covering 94% of the world population). We cover the period 1990–2013 and assess if these trajectories are associated with changes in inequality between countries. We find that while all groups of countries converged towards the high level of the per-capita food consumption of high-income countries, differences between income groups remained pronounced. Overall, cropland demand per capita declined over the entire period in all regions except low income countries, resulting in a tendency towards global convergence. However, the trend slowed in the last years. In contrast, land-use efficiency increased in all income groups with a similar trend, hence international inequalites in land-use efficiency remained almost unaltered. Because population and food requirements per capita are expected to grow in all income groups except the richest ones, failure to improve land efficiency sufficiently could lead to a less unequal but at the same time less ecologically sustainable world. Avoiding such outcomes may be possible by reducing the consumption of animal products in the richer countries and raising land-use efficiency in the poorer countries.

Georgina Noel Marchiori, Elio Andrés Soria, María Eugenia Pasqualini et al.

Background: Cardiovascular risk is modifiable by changes in lifestyle and pharmacological management, with hypertension being a common pathology worldwide. Its treatment must address multiple metabolic targets. Based on the hypothesis that certain antihypertensive medications, such as the commonly used enalapril and losartan, and dietary habits improve hypertension-related changes in carotid structure and cardiometabolic variables, this work aimed to associate these drugs, as well as the Mediterranean diet adherence and non-modifiable biological factors, with changes in carotid intima-media thickness [cIMT] and blood lipids. Methods: Sociodemographic, clinical, biochemical and lifestyle data were collected in a cross-sectional study of 313 subjects under survey due to cardiovascular risk factors, aged 34–83 years (Cordoba, Argentina). Generalised structural equation models were used for analysis. Results: A higher cIMT with age and male sex was confirmed. Women had lower triacylglycerols and saturated fatty acids in serum but higher circulating levels of LDL-C, HDL-C and total cholesterol than men. Also, a higher adherence to the Mediterranean diet was associated with lower triacylglycerols, but higher levels of HDL-C cholesterol and ω-3 polyunsaturated fatty acids (ω-3 PUFAs) in serum. A greater adherence to the Mediterranean diet did not affect cIMT. Enalapril was associated with increased serum ω-3 PUFAs levels, but it did not affect other lipid fractions. Moreover, enalapril may control cIMT, whereas losartan may not. Conclusions: Our data demonstrate that the Mediterranean diet and enalapril are associated with a cardioprotective circulating lipid profile in hypertension. Concerning this, enalapril potentially promotes serum ω-3 PUFAs levels beyond its classical antihypertensive effect, which encourages future clinical studies to confirm it.

Al Amin, Anik Sarkar, Md Mahamodul Islam et al.

The Internet has become an essential tool for people in the modern world. Humans, like all living organisms, have essential requirements for survival. These include access to atmospheric oxygen, potable water, protective shelter, and sustenance. The constant flux of the world is making our existence less complicated. A significant portion of the population utilizes online food ordering services to have meals delivered to their residences. Although there are numerous methods for ordering food, customers sometimes experience disappointment with the food they receive. Our endeavor was to establish a model that could determine if food is of good or poor quality. We compiled an extensive dataset of over 1484 online reviews from prominent food ordering platforms, including Food Panda and HungryNaki. Leveraging the collected data, a rigorous assessment of various deep learning and machine learning techniques was performed to determine the most accurate approach for predicting food quality. Out of all the algorithms evaluated, logistic regression emerged as the most accurate, achieving an impressive 90.91% accuracy. The review offers valuable insights that will guide the user in deciding whether or not to order the food.

Junaid Ahmad Pandith, Somya Neekhra, Saghir Ahmad et al.

Food and nutrition have greatly influenced the effectiveness of space exploration missions. With the development of technology, attention is now being paid more and more to preparing food for the microgravity environment, taking into account factors like nutrient density, shelf life, optimized packaging, preservations, innovations, challenges, and applications. The spectrum of food products is designed to meet the balanced nutritional requirements, reduce hazards encountered by astronauts, and utilize space in explorers during space missions. For the long duration of space missions and, consequently, for human permanence in space, it is crucial to provide humans with an adequate supply of fresh food to meet their nutritional needs. By doing this, astronauts could reduce the health risks associated with psychological stress, microgravity, and radiation exposure from space. Maintaining astronauts' health, happiness, and vitality during long-duration human-crewed missions has recently emerged as an essential and critical research area. The food they eat appears to be an important factor. For short-term space missions, astronauts' food could be brought from earth. Still, for long-term space missions to the Moon, Mars, and other distant missions, which are the current research destinations, they must find a way to eat, such as by cultivating plants or finding other means of survival. Scientists and researchers are attempting to develop novel food production technologies or systems that require minimal inputs while maximizing safe, nutritionally balanced, and delicious food outputs for long-duration space missions that could benefit people on earth. This review summarizes various aspects of space food, including evolution, innovations, technological advancements to prolong shelf life, and astronauts' problems. It also involves current research, including space foods like 3D printing and space farming for a long-term space mission.

S. Umesha, H. M. Manukumar

Q. Marshall, J. Fanzo, C. Barrett et al.

Food systems have a profound impact on diets, nutrition, health, economic development, and environmental sustainability. Yet their complexity poses a persistent challenge in identifying the policy actions that are needed to improve human and planetary health outcomes. Typologies are a useful classification tool to identify similarities and differences among food systems, while reducing this analytical complexity. This study presents a new food system typology, implemented at the country level using parsimonious data that characterize food supply chains, food environments, consumer-related factors, and key outcomes, including dietary intake, nutritional status, health, and environmental impacts. Five food system types are identified: rural and traditional; informal and expanding; emerging and diversifying; modernizing and formalizing; and industrial and consolidated. Patterns across the five system types in key outcome variables align with narratives provided by the food systems and nutrition transition literature, demonstrating the usefulness of this classification method. Substantial heterogeneity nonetheless still exists within individual food system types. Therefore, the recommended use of the typology is in early stages of hypothesis generation, to identify potential risk factors or constraints in the food system that can be explored further at national and sub-national levels.

Cheng Li, Yang Tian, Jianli Han et al.

β-Conglycinin is one of the major allergens existed in soybean. N-Glycans attached to the β-conglycinin influenced the immunoreactivity and antigen presenting efficiency of β-conglycinin. In this study, we described a new method used to release and collect the N-glycans from β-conglycinin, and the N-glycans existed in linear epitopes of β-conglycinin were identified. Glycopeptides hydrolyzed from β-conglycinin were purified by cotton hydrophilic chromatography. Trifluoromethylsulfonic acid was then used to release glycans from glycopeptides, and new glycopeptides containing one single N-acetyl-D-glucosamine (GlcNAc) moiety were then utilized for mass spectrometry. Five glycosylation sites (Asn-199, Asn-455, Asn-215, Asn-489 and Asn-326) and 22 kinds of glycopeptides were identified. It is noteworthy that the peptide VVN#ATSNL (where # represents for the glycosylation site) was analyzed to be both glycopeptide and linear epitope. Our results provided a new method for the N-glycoform analysis of food allergens, and laid a foundation for understanding the relationship between glycosylation and food allergy.