Extraction and Quantification of Chlorophylls, Carotenoids, Phenolic Compounds, and Vitamins from Halophyte Biomasses

Halophytes are salt-tolerant plants, and they have been utilised as healthy, nutritious vegetables and medicinal herbs. Various studies have shown halophytes to be rich in health-beneficial compounds with antioxidant activity, anti-inflammatory and antimicrobial effects, and cytotoxic properties. Despite their potential, these plants are still underutilised in agriculture and industrial applications. This review includes the state-of-the-art literature concerning the contents of proanthocyanidins (also known as condensed tannins), total phenolic compounds, photosynthetic pigments (chlorophyll and carotenoids), and vitamins in various halophyte biomasses. Various extraction and analytical methods are also considered. The study shows that various species have exhibited potential for use not only as novel food products but also in the production of nutraceuticals and as ingredients for cosmetics and pharmaceuticals.

Novel Foods and Neophobia: Evidence from Greece, Cyprus, and Uganda

The exploitation of agri-food industrial by-products to produce novel foods is a promising strategy in the framework of policies promoting the bioeconomy and circular economy. Within this context, this study aims to examine the effect of food neophobia and food technology neophobia in the acceptance of a novel food by consumers (through an EU research project: Sybawhey). As a case study, a functional yogurt-like product was developed by synergistic processing of halloumi cheese whey, enriched with banana by-products. The present study contributes to the literature by examining consumers’ perceptions for such a novel food, identifying the profile of potential final users and classifying them according to their “neophobic tendency”. A comparative approach among groups from Greece, Cyprus and Uganda was adopted to explore whether respondents have a different attitude towards this novel yogurt. Results suggest that there is a potential for increasing consumption of novel foods derived by agri-food industrial by-products, but more information about the importance of using by-products are required to enhance consumers’ acceptance of this novel food. Such results may be useful to policy makers, aiming to promote strategies towards the effective reuse of food outputs leading to the manufacture of sustainable novel foods.

Food Experience Design to Prevent Unintended Consequences and Improve Well-being

This article introduces a novel and comprehensive conceptual framework for designing innovative food experiences that enhance food well-being. We call this framework the novel food experience design. It supports managers in cocreating customer-centric food experiences to limit unintended detrimental consequences and enhance individual and societal food well-being. The novel food experience design (1) employs a systemic (vs. endemic) approach to the innovation process and (2) promotes prioritizing ethical decision-making alongside economic decision-making. Building on insights derived from ecosystem theory and the ethical principles literature, we develop four fundamental propositions to innovate food experiences: do no harm, do good, ensure autonomy, and ensure fairness. Our framework promotes higher levels of individual and societal food well-being than restricted food design innovations, preventing unintended consequences. Finally, we illuminate the implications for service research and practice.

Safety Assessment of Vitamin D and Its Photo-Isomers in UV-Irradiated Baker’s Yeast

Vitamin D deficiency due to, e.g., nutritional and life style reasons is a health concern that is gaining increasing attention over the last two decades. Vitamin D3, the most common isoform of vitamin D, is only available in food derived from animal sources. However, mushrooms and yeast are rich in ergosterol. This compound can be converted into vitamin D2 by UV-light, and therefore act as a precursor for vitamin D. Vitamin D2 from UV-irradiated mushrooms has become an alternative source of vitamin D, especially for persons pursuing a vegan diet. UV-irradiated baker´s yeast (Saccharomyces cerevisiae) for the production of fortified yeast-leavened bread and baked goods was approved as a Novel Food Ingredient in the European Union, according to Regulation (EC) No. 258/97. The Scientific Opinion provided by the European Food Safety Authority Panel on Dietetic Products, Nutrition, and Allergies has assessed this Novel Food Ingredient as safe under the intended nutritional use. However, recent findings on the formation of side products during UV-irradiation, e.g., the photoproducts tachysterol and lumisterol which are compounds with no adequate risk assessment performed, have only been marginally considered for this EFSA opinion. Furthermore, proceedings in analytics can provide additional insights, which might open up new perspectives, also regarding the bioavailability and potential health benefits of vitamin D-fortified mushrooms and yeast. Therefore, this review is intended to give an overview on the current status of UV irradiation in mushrooms and yeast in general and provide a detailed assessment on the potential health effects of UV-irradiated baker´s yeast.

Role of immigrants and muzzle contacts in the uptake of a novel food by wild vervet monkeys

The entry into and uptake of information in social groups is critical for behavioural adaptation by long-lived species in rapidly changing environments. We exposed five groups of wild vervet monkeys to a novel food to investigate innovation of processing and consuming it. We observed whether dispersing males could introduce this innovation into groups and compare uptake between groups. We report that immigrant males innovated in two groups, and an infant innovated in one group. In two other groups, immigrant males imported the innovation from another group. Uptake of the novel food was fastest in groups where immigrant males ate first and younger individuals were most likely to acquire the novel food. We also investigated the role of muzzle contact behaviour in information seeking around the novel food. Muzzle contacts decreased in frequency over repeated exposures to the novel food, were targeted towards knowledgeable adults the most, and juveniles and naïve individuals initiated the most. Knowledgeable adult males were targeted but rarely initiated muzzle contacts, whereas knowledgeable adult females were targeted and initiated them, emphasising an adult sex difference in seeking social information. We highlight the potential of immigrants as vectors of information, enabling rapid behavioural adaptation and population level culture.

Food preference and food type innovation of surface- vs. cave-dwelling waterlouse (Asellus aquaticus) after 60 000 years of isolation

Behavioural innovativeness is important for colonising new habitats; however, it is also costly. Along the colonisation event of a simple, stable and isolated habitat offering only new food sources, one could hypothesize that the colonising individuals are more innovative than the average in their source population, showing preference to the new resource, while after colonisation, the adapted population will lose its innovativeness and become specialised to the new resource. To test this hypothesis, we compared food preference and food type innovation of a cave-dwelling waterlouse (Asellus aquaticus) population (genetically isolated for at least 60 000 years) to three surface-dwelling populations, also sampling individuals that have recently entered the cave (‘colonists’). In the cave, the only food sources are endogenous bacterial mats, while surface populations feed on various living and dead plant material together with their fungal and bacterial overgrow. We assayed all populations with the familiar and unfamiliar food types from the natural habitats and two novel food types not occurring in the natural habitats of the species. We found that all populations preferred surface to cave food and consumed the unnatural novel food types. Surface populations avoided cave food and colonists spent the most time with feeding on surface food. We conclude that the cave population maintained its preference for surface food and did not lose its food type innovativeness. We suggest that adapting to the special cave food was a major challenge in colonising the cave. Significance statement Behavioural innovativeness is a key trait for adapting to environmental changes or to colonise new habitats. However, it has developmental and maintenance costs due to the high energy need of the necessary sensory and neural organs. Therefore, we asked whether behavioural innovativeness decreases after colonising an isolated, stable and highly specialised habitat. By comparing food type innovativeness of surface-dwelling populations of waterlouse (Asellus aquaticus) to a population that has colonised a cave at least 60 000 years ago, we found that the high innovativeness towards unnatural food was retained in the cave population. Further, all populations preferred surface food (decaying leaves), with surface populations almost completely avoiding cave food (endogenous bacteria mats). We suggest that (i) food type innovativeness is evolutionary rigid in our system and (ii) the cave food was rather an obstacle against than a trigger of cave colonisation.