Food adulteration in Lebanon has been the subject of a limited exploration of the knowledge, attitudes, and practices (KAPs). This research project focused on the knowledge, attitudes, and practices of Lebanese adult consumers in detecting food adulteration during the act of purchasing, and on identifying the associated factors. Among Lebanese adults aged 18 and older, an online survey (n = 499) was conducted. AZD2171 The study's results underscored a high degree of ignorance regarding food adulteration among the majority of respondents, reflected in a low 731% score on the knowledge evaluation. Fewer than half the shoppers (42%) reviewed the ingredients while shopping, with an even smaller minority (339%) checking the nutritional facts. Statistical regression analysis revealed a significant correlation between participants' knowledge scores and six factors: gender, age, marital status, education level (undergraduate and master's), and employment status (student). Consumers surveyed in this study demonstrated a deficiency in knowledge and practices regarding the identification of adulteration during food purchases. The public, particularly those with less formal education, will see enhanced food buying practices as knowledge, awareness, and motivation concerning the identification of adulterated food products during shopping are increased.

Multiple pharmacological activities and physiological functions of Lycium barbarum polysaccharides (LBPs) have made them a subject of increasing scrutiny. Immune subtype Recent in vitro and in vivo studies have shown that dietary LBPs impact the gut microbiota by influencing its regulation. The introduction of LBPs into dietary supplements might affect microbial community diversity, alongside impacting the levels of bioactive compounds, ultimately influencing host health positively. It is interesting to observe how LBPs with varied chemical compositions might either support or suppress specific types of intestinal microbes. This review synthesizes the extraction, purification, and structural classifications of LBPs, while examining the regulatory impacts of LBPs on the gut microbiome and the metabolites it produces. The structural properties of LBPs are correlated with their effects on host bidirectional immunity, including immune enhancement and the suppression of immune inflammation, as well as on metabolic syndrome, including obesity, type 2 diabetes, and non-alcoholic fatty liver disease, by evaluating their influence on the gut microbiota. Through this review, the presented content may improve our grasp of health benefits connected to LBPs, especially regarding their influence on gut microbiota, and provide a scientific basis to better understand the connection between the structure and function of LBPs.

Agro-industrial byproducts, particularly those from fruit processing, pose a significant challenge for the food industry, compounded by the detrimental effects of poor waste management. Worldwide, approximately one-third of the food produced is ultimately lost or wasted along the supply chain, posing a strain on the environment and highlighting the inefficiencies of the system. Thus, a growing dedication to incorporating agro-industrial waste products (from fruits and alternative origins) into the processing sequence is developing, whether by immediate addition or via their exploitation as reservoirs of bioactive components beneficial to health. This work focuses on recent scientific studies which investigate the nutritional and bioactive content of fruit processing byproducts. Their utilization as additives in baked products and the resulting biological activities on human health are explored. Research suggests that baked goods can be enriched with agro-industrial fruit byproducts, leading to an increase in fiber, bioactive components, and antioxidants. This also potentially lowers the glycemic index and promotes a feeling of fullness, while maintaining acceptable sensory qualities. Employing agro-industrial fruit byproducts as food ingredients prevents their discard, potentially promoting biological activities and preserving or improving sensory attributes. Part of a circular bioeconomy, reintroducing edible materials into the processing system is beneficial to primary producers, processing industries (especially smaller ones), and the consumer.

The ever-shifting consumer demand necessitates a deep dive into the evolving consumer purchasing decisions, particularly within the expanding fish market. The factors impacting consumer fish consumption and choice behavior were investigated in this research, examining consumer attitudes and socio-demographic variables. Within this context, the influence of attitudes and socio-demographic attributes on fish consumption and purchase intent was examined using an ordered probit model. Beyond that, descriptive statistics were instrumental in revealing the current preferences surrounding fish. A cross-sectional consumer survey, encompassing the major urban centers of Turkey's seven regions, gathered data from 421 participants, yielding the necessary model input and descriptive statistics. Consumer surveys show a clear preference for fish over red meat, and a preference for poultry over fish, yet the dominant buying pattern is the purchase of fresh fish from fish markets. Significantly, the frequency of fish consumption and purchase is positively associated with the factors of taste, appearance, convenience, wild fish origin, and buyer trust in the seller. In contrast, price has a significant inverse relationship. Subsequently, fish consumption frequency demonstrates a positive and significant correlation with educational attainment. The research's outcomes yield valuable recommendations for fish industry leaders, enabling them to establish effective policies and satisfy consumer expectations held by producers and distributors in the fish industry. Moreover, the present study furnishes a roadmap for future research initiatives.

Hot air is the most frequently used method for processing shrimp to improve its shelf life. To guarantee product quality, real-time monitoring of moisture content, color, and texture throughout the drying process is crucial. Employing hyperspectral imaging technology, we captured images of 104 shrimp samples across various drying stages in this study. Using low-field magnetic resonance, water distribution and migration were tracked, and Pearson correlation analysis was then employed to determine the correlation between water distribution and other quality markers. Following the extraction of the spectra, the procedure involved the use of competitive adaptive reweighting sampling to optimize characteristic variables. Bioactive Cryptides For the extraction of textural and color information from the images, the grey-scale co-occurrence matrix and color moments were applied. Following this, full-band spectral data, characteristic spectra, image information, and combined data were employed to construct partial least squares regression and least squares support vector machine (LSSVM) models. The LSSVM model, employing full-band spectral data, demonstrated the peak accuracy in moisture prediction, reaching a residual predictive deviation (RPD) of 2814. LSSVM, informed by combined data, developed the optimal models for L*, a*, b*, hardness, and elasticity. The respective RPD values were 3292, 2753, 3211, 2807, and 2842. A real-time, in-situ alternative was provided by the study to monitor the evolution of quality in dried shrimp.

Bread, the most widely consumed cereal item globally, maintains its top position. Caaveiro, a native wheat variety, is one of the wheat types fulfilling the 25% local flour quota for the PGI Pan Galego bread baking industry and increasingly popular. A study was conducted to evaluate the elemental composition of refined wheat flours used to manufacture Pan Galego (''Caaveiro'', FCv; Castilla, FC; and a blend of these types, FM), using the ICP-MS technique. Along with this, whole-grain flour (FWM) was incorporated in the evaluation. Flours (a, 100% FC; b, 100% FCv); and c, FM 75% FC + 25% FCv) were used to bake loaves of bread, and the elemental makeup of these loaves was assessed. Wholegrain flour demonstrated the highest values across nearly all measured elements, particularly in phosphorus, reaching a concentration of 49480 mg/100 g. In contrast, fat and fiber exhibited the opposite pattern, presenting the highest selenium levels at 144 mg/100 g and 158 mg/100 g, respectively. FCv displayed an intermediate level of phosphorus, potassium, magnesium, manganese, zinc, iron, and sodium, demonstrating a similar pattern to FWM, while showcasing an extraordinary copper content of 10763 g/100 g. The bread exhibited the same variations in its makeup, mirroring the distinctions detected in the flour. Consequently, the local cultivar 'Caaveiro' exhibits an intriguing nutritional profile, in terms of elemental composition.

Employing unprocessed and extruded sesame seed byproducts, functional beverages were formulated and then evaluated for their phytochemical profile, antioxidant, antidiabetic, and hypoglycemic activities. A total of twenty-four phytochemical compounds were discovered in both beverages, fourteen of which remained unchanged after extrusion. Seventy-four percent of the compounds identified in the unprocessed sesame seeds byproduct flour beverage-10% (UB10) were also found in the extruded sesame seeds byproduct flour beverage-10% (EB10). While UB10 contained only caffeic acid, luteolin-7-O-glucoside, and isorhamnetin, EB10 also exhibited the presence of vanillic acid, acteoside, luteolin, quercetin, and melanoidins. There was no noticeable difference in the content of total phenolic compounds (TPC), which measured 1490 and 1597 mg GAE/100 mL, and total flavonoids (TF), which measured 537 and 585 mg QE/100 mL respectively. ESFB10's biological activity was observed to be augmented compared to UB10. The IC50 values for ESFB10 were 0.019 (ABTS), 0.021 (DPPH), 1.01 (-amylase), 0.017 (-glucosidase), and 0.011 mg/mL (DPP4). In contrast, UB10's IC50 values were 0.024 (ABTS), 0.031 (DPPH), 2.29 (-amylase), 0.047 (-glucosidase), and 0.030 mg/mL (DPP4).