Low-density polyethylene (LDPE) is commonly used as food packaging material because of its affordability, convenience and versatility. However, there are concerns regarding the chemical migration of contaminants into food especially at high temperatures, and thus requires further investigation. The study documented the total residual contaminants (TRCs) that migrate into fatty and oily foods from LDPE food contact articles (FCAs) that are sold in the Philippines to fill a major gap in the country’s regulatory system. The study compared two international standard methods 21 Code of Federal Regulations (CFR) Part 177 and Japan External Trade Organization (JETRO 2009)—to assess their suitability for local applications. The researchers collected and analysed 23 LDPE samples across Mega Manila to estimate residue concentrations. Results indicate that TRC levels of FCAs exhibited statistically significant differences among the collection sites which may be influenced by factors such as environmental exposure, transportation and handling. Samples with the lowest and highest TRC concentrations from the 23 LDPE samples were selected for the comparative studies of the two international methods. Each low- and high-level sample underwent analysis using the testing conditions of both methods. A comparative analysis using paired t-test revealed distinct variations between the methods, with US 21 CFR giving higher concentrations at low-level samples (9.34 mg/L TRCs), and JETRO 2009 at high-level samples (19.6 mg/L TRCs). Statistical validation confirmed these differences, highlighting the need for rigorous method validation and harmonization of international and local testing standards. These findings also highlight the significance of the development of regulatory frameworks and robust testing methods that are specific to the Philippines’ environmental and industrial conditions in order to ensure food safety and enhance the country’s global competitiveness.

This study investigated the effects of three key factors, UV-C irradiation, storage time, and cutting effect, on the physicochemical properties of fresh-cut and whole plum tomatoes. UV-C irradiation was applied at three low radiation doses (0.22, 0.4 and 1.23 kJ/m²) appropriate for the ripening stage of the tomato. Tomatoes were subsequently stored at 5.9 °C for four days (96 h). Mass loss analysis demonstrated significantly higher water loss in fresh-cut tomatoes (up to 12.39%) compared to whole tomatoes (max 2.65%) with UV-C treatment amplifying this effect, especially at higher UV-C doses. Colorimetric changes were more pronounced in fresh-cut samples, as indicated by the higher total colour difference (ΔE*=6.23 vs. 2.95 in whole tomatoes) and greater chroma (C*) reduction (11.6% vs. 4.4%) reflecting increased oxidative stress induced by tomato cutting and UV-C-exposure. Firmness decreased more in fresh-cut tomatoes (F|_max reduction up to 28.5%), although UV-C irradiation moderately preserved firmness in whole fruits. Respiration rate was higher in fresh-cut tomatoes, rising by 64% in fresh-cut controls compared to whole controls (5.21 vs. 3.17 mL CO₂·kg⁻¹·h⁻¹), and was further increased by UV-C exposure (up to 7.43 mL CO₂·kg⁻¹·h⁻¹ at 1.23 kJ/m²), indicating enhanced metabolic stress. Additionally, soluble solids and titratable acidity responded to UV-C treatment, with more pronounced changes in fresh-cut tomatoes, suggesting metabolic changes. Ethylene production increased significantly in fresh-cut tomatoes, particularly at later storage times, contributing in accelerated ripening. Overall, UV-C irradiation demonstrated potential for extending shelf-life and preserving quality in whole tomatoes by limiting water loss and maintaining firmness and colour stability. However, in fresh-cut tomatoes, the benefits were UV-C dose-dependent and limited by increased susceptibility to oxidative stress and ripening. Optimization of UV-C dosage appears necessary to balance beneficial antimicrobial and shelf-life extension effects with the minimization of quality degradation in fresh-cut products.

Pekasam is a traditional fermented fish dish from West Kalimantan, prepared using salt and cooked rice. However, the optimal concentration of cooked rice for making pekasam is unknown. This study aims to determine the effect of variations in cooked rice concentration on physicochemical properties, organoleptic characteristics and nutritional composition of Nila or Tilapia (Oreochromis niloticus) pekasam. The study used a Completely Randomized Design (CRD) with three cooked rice concentration treatments, namely 40%, 70% and 100% of the fish weight. A 1 kg Nila, covered with salt and cooked rice, was fermented in an airtight glass jar for 7 days. Physicochemical, organoleptic, and proximate tests were conducted at the Tanjungpura University Laboratory. Organoleptic testing involved 30 untrained panelists using a line scale. Data were analyzed using ANOVA. The results showed that pekasam with a 70% cooked rice concentration had a brighter color (L = 26.84), higher water content (57.83%), and the highest salt content (23.00%) and pH (5.79). Pekasam with a 70% cooked rice also had a distinctive aroma, attractive color, medium chewy texture, and a balanced tart and salty taste. Proximate tests showed that pekasam with a 70% cooked rice concentration had the highest protein (9.527%), carbohydrates (18.358%) and calorific (138.378 Cal.g-1) content. The 70% cooked rice concentration produced pekasam with an optimal physicochemical, organoleptic and nutritional quality.

Consumption of faba beans (Vicia faba L. ssp. minor) as a protein source of local origin has a lower climate impact than consumption of meat or imported soybeans. This study assessed the food potential of locally grown faba beans in the Netherlands by evaluating ten different cultivars. The cultivars were assessed for yield, nutritional composition, antinutritional factors, and techno-functional properties, and compared to soybeans and yellow peas. All faba bean cultivars had higher protein contents (26.4–29.6% d.m.) than yellow peas (20.7% d.m.) but lower than soybeans (33.1% d.m.). However, faba beans had a higher protein yield (1.54–2.05 tons ha^-1) compared to literature values for soybeans (0.96–1.19 tons ha^-1), but their amino acid composition was less favorable. Faba bean cultivars exhibited higher vicine and convicine levels compared to soy and yellow pea. Dehulling largely reduced the tannin content in the faba bean cultivars. The tannin content of faba beans was lower than that of soy but higher than that of yellow pea. Most faba bean cultivars contained higher levels of phytic acid than soy and yellow pea, and the trypsin inhibitor concentration was comparable to that of yellow pea but markedly lower than in soy. In terms of techno-functional properties, faba bean cultivars showed good foaming capacity and stability, as well as adequate water and oil holding capacities compared to soybeans and yellow peas, with no significant differences between cultivars. Despite the study including measurements of a single growing season and limited replicates, these results highlight faba beans as a promising alternative to soybeans and animal-derived proteins. Selecting the appropriate cultivar is essential to ensure optimal (anti)nutritional composition and techno-functional properties for specific food applications.

Unsustainable food production and consumption are major drivers of food insecurity, with long-term implications for global sustainability. Despite the growing need for food sustainability education, there is limited literature addressing its development in school curricula. This study aims to evaluate and map trends in food sustainability education research in schools, using Scopus-indexed journals from 1998 to 2024. The findings reveal a marked increase in publications post-2014, highlighting the growing academic interest in this field. The United States made the most significant contribution, with 58 publications accounting for 33% of total citations, followed by the United Kingdom (30 publications, 9% of citations), and Australia (23 publications, 12% of citations). Sustainability (Switzerland, Q1, SJR 0.7) published the highest number of articles, totaling 24 publications and 466 citations, making it the most cited source in the field. Keyword analysis identified key themes such as "sustainability," "education for sustainable development," and "nutrition," while hot topics included the integration of sustainability into school curricula and the role of student engagement in food systems. Despite rapid growth in research, international collaboration remains insufficient, highlighting the need for stronger global partnerships to address food sustainability challenges. This study underscores the importance of incorporating food sustainability education in schools to contribute to achieving the United Nations Sustainable Development Goals (SDGs).

Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition of salt on the sensory properties, total plate count, water activity and pH of fresh snakehead fish. The fish was salted (NaCl) at various concentrations, including 0, 5, 10 and 15%, and kept for 14 days at refrigeration temperature (± 3°C). Sensory evaluation, total plate count (TPC) and water activity (aw) measurements, and pH analysis were performed at day 0, 7 and 14. All groups with salt addition exhibited a significantly slower decrease in the mean scores (9-point hedonic scale) of color, aroma, appearance and texture (p < 0.05), with the decrease for all sensory properties detected at day 7 of storage. In microbial tests, a significant increase in TPC was observed in the groups with 0% and 5% salt addition (p < 0.05). The group with 15% salt addition showed the lowest water activity. Also, the group without salt addition had the highest pH value. This study demonstrated that addition of salt to snakehead fish might gives beneficial effects on the shelf life of a vacuum packaged product. However, the optimum shelf life using vacuum packaging and salt addition needs further study.

Regarding neonates and infants, the videofluoroscopy swallowing study is always conducted with liquids impregnated with a radiopaque material in varied proportions and thickenings. Variations in thickening and barium concentration are known to change the swallowing function. The present study aimed to analyze the rheological and macroscopic properties of barium contrast and liquids commonly used in Brazil with infants under six months old. This study was approved by the Ethics Committee under certificate number 63361616.2.0000.5482. Rheological measurements were performed on samples of breast milk and infant formulas, pure, with thickener, impregnated with liquid barium sulfate, as well as a pure barium sulfate sample. The data collected showed similar viscosity rates between breast milk and the infant formulas Aptamil and Enfamil. Impregnating them with 20% and 33% liquid barium sulfate increased their viscosity. However, they remained in the same classification, despite the quantitative differences in their apparent viscosity. The regular products, in formulation with thickener and thickener plus 20% barium, showed an increase in apparent viscosity close or twice to that of Enfamil A.R. impregnated with 33% barium sulfate. The study allowed a more in-depth understanding of how the products behave at strain rates consistent with the conditions when swallowing. The results indicated in this study confirm the need for knowledge and care in preparing liquids to be offered in videofluoroscopy swallowing studies with neonates and infants. They also emphasize the importance of objectively measuring the viscosities of videofluoroscopic fluids, matching them with the liquids to be prescribed in their diets.

Labaneh (strained yogurt) is a traditional dairy product. It is usually produced without chemical preservatives as Jordanian standards for this product prevent their addition. Its shelf life is limited to two weeks. This research aims to develop the shelf life of labaneh using eco-friendly methods, via the addition of protective probiotic cultures. Protective probiotic cultures were prepared by activating DVI freeze-dried Propionibacterium freuendereichii, subsp. shermanii and Lactobacillus paracasei in sterilized skim milk. Fifty kg of fresh milk was divided into two portions, the first containing the traditional yogurt starter culture (2%) and the second processed by adding both the starter (2%) and protective probiotic cultures (1%). After fermentation, two types of yogurts were produced, and refrigerated for several hours. They were then salted, strained separately to about 25% total solids in a special cloth to produce labaneh paste. The paste was then distributed into two groups of sterilized jars (21 for each) and placed in refrigerated storage. Both types of labaneh (traditional and developed) were evaluated at different time intervals of refrigerated storage (0, 3, 7, 10, 14, 21, 30 days) for their counts of coliform bacteria, yeast and mould, and lactic acid bacteria (LAB), and for their pH, ash, acidity, moisture, protein, fat and titratable acidity. The probiotic count was also evaluated for the developed labaneh. The shelf life of the developed labaneh was determined based on the acidity, yeast and mould counts and organoleptic characteristics. No obvious and significant undesirable changes were seen at 30 days of refrigeration or went beyond the Jordanian standard for the developed labaneh, compared to the traditional one which started to spoil after 14 days. No coliform bacteria were found after 30 days of refrigerated storage in the traditional and developed labanehs. The counts of yeast and mould were generally higher in the traditional labaneh than in the developed one, while the number of LAB was lower in the traditional labaneh than in the developed one. The pH and moisture of the developed labaneh were generally lower than that of the traditional labaneh, but the titratable acidity, ash, protein and fat were higher in the developed one. Regarding the sensory properties, most of the panelists organoleptically preferred the developed one during the storage period. Therefore, it is concluded that the protective probiotic cultures were effective in extending the shelf life of labaneh.

Our study focuses on describing the zootechnical characteristics of dairy cattle farms and conducting serological research on brucellosis in ruminants. To this end, a survey was conducted in 119 dairy farms, collecting 363 serum samples from March to December 2022. The study was carried out in the Doukkala region, within the province of El Jadida and Sidi Bennour, Morocco. The results indicate that 90.8 % of operators are owners with 37.8 % having no formal education. The cattle population consists of 67.8 % crossbreed and 31.4 % imported breed. A significant proportion of cows are purchased from the souk (57.5 %). The proportion of cows with a history of abortion is higher (p=0.01) in crossbreed cattle than in the imported breed. Notably, only 10.2 % of farmers are aware of bovine brucellosis. The detection of brucellosis was carried out using the Rose of Bengal test on serum samples collected from the blood. The study revealed a low rate of brucellosis cases (0.8 %) in a sample of 363 cows. This is attributed to the previous enforcement of health and hygiene measures by dairy farms. However, the lack of education and awareness about this disease and the importance of hygiene in dairy production could pose risks to production and consumer safety.