Journal of Advances in Food Science & Technology

CRISPR and Next-generation Molecular Diagnostics for Foodborne Pathogen Detection: Analytical Performance, Matrix Robustness and Translational Readiness

Nkemdilim Clairelouise Okechukwu — 2026-09-01

Foodborne-pathogen testing increasingly requires results that are not only analytically sensitive but also rapid, interpretable, robust in heterogeneous matrices and compatible with decisions made across production, surveillance and outbreak response. Clustered regularly interspaced short palindromic repeats (CRISPR)-associated diagnostics have expanded this landscape by coupling programmable sequence recognition with collateral nucleic-acid cleavage, frequently after isothermal amplification. This critical narrative review evaluates CRISPR diagnostics alongside quantitative polymerase chain reaction, isothermal amplification, digital polymerase chain reaction, whole-genome sequencing and metagenomic or nanopore approaches, with emphasis on what determines performance in real food testing rather than purified-template experiments. Literature published from 1 January 2017 to 19 June 2026 was considered, with earlier foundational studies retained where necessary. The evidence indicates that Cas12a-centred assays can provide rapid and highly specific targeted detection across several bacterial and viral hazards, while Cas13, Cas12b, digital CRISPR and alternative readouts broaden the design space. Yet the apparent analytical gains are often contingent on upstream concentration, enrichment, lysis and amplification, and reported limits of detection are poorly comparable across studies because units, sample inputs, enrichment histories and positivity criteria differ. Viability discrimination, multiplexing, contamination control, reagent stability and prospective validation in naturally contaminated foods remain less mature than proof-of-concept sensitivity. Digital PCR offers stronger absolute quantification, whereas whole-genome sequencing and metagenomics provide strain resolution, source attribution and broader genomic context that targeted CRISPR assays cannot replace. The most defensible near-term model is therefore a tiered diagnostic architecture in which rapid CRISPR screening is integrated with fit-for-purpose sample preparation and linked to culture, quantitative molecular confirmation or sequencing according to the decision required. Translation will depend less on progressively lower nominal detection limits than on standardised validation of the complete sample-to-result workflow.

Chemical and Physical Properties of Bread Produced from Blends of Millet Flour and Pigeon Pea Flour

Ernest Eguono Emojorho — 2026-09-07

This study evaluated the chemical and physical properties of bread produced from blends of millet flour and pigeon pea flour with the aim of developing nutritionally enriched composite bread capable of improving dietary quality while promoting the utilisation of locally available cereal and legume resources. Composite flour technology has been recognised as an effective strategy for enhancing the nutritional quality of bread through the complementary amino acid profiles of cereals and legumes, while simultaneously increasing the phytochemical and antioxidant potential of the final product. Bread samples were formulated using varying substitution levels of millet and pigeon pea flours and analysed for their chemical composition and physical properties using standard analytical procedures. The results demonstrated significant improvements in the nutritional composition of bread as the proportion of millet and pigeon pea flour increased. Ash content ranged from 9.93 to 16.71%, moisture content varied from 3.29 to 3.94%, fat content increased from 5.23 to 7.73%, while crude fibre ranged from 1.42 to 1.64%. Protein content increased from 9.89 to 13.44 and carbohydrate content ranged from 55.94 to 70.40%. Phytochemical analysis revealed progressive increases in bioactive compounds with increasing composite flour substitution. Tannin content ranged from 18.72 to 21.29 mg/100 g, saponin from 3.08 to 3.70 mg/100 g, flavonoids from 3.27 to 8.51 mg/100 g, and alkaloids from 5.60 to 6.88 mg/100 g. These phytochemicals are known for their antioxidant, antimicrobial, anti-inflammatory, and disease-preventive properties, suggesting that the composite breads possess enhanced functional food potential beyond basic nutrition. The physical evaluation showed loaf volume values ranging from 423.01 to 470.13 cm³. Although composite flour incorporation can influence gluten network formation, the recorded loaf volumes demonstrate that acceptable baking performance was achieved. The study concludes that millet–pigeon pea composite flour is a promising alternative for producing nutritionally superior bread with enhanced protein, mineral, fibre, and phytochemical contents. Such composite bread has the potential to contribute to improved food security, dietary diversification, value addition to indigenous crops, and reduced dependence on imported wheat while providing consumers with healthier bakery products possessing functional health benefits.

Formulation, Physicochemical Characterization, and Antioxidant Stability of a Functional Extruded Snack Fortified with Defatted Moringa (Moringa oleifera) Seed Meal and Finger Millet (Eleusine coracana)

Aditya Raj Gupta — 2026-09-07

Malnutrition and lifestyle-related metabolic disorders have increased demand for nutrient-dense functional ready-to-eat snacks. This study evaluated the formulation, proximate composition, technofunctional properties, antioxidant characteristics, and sensory acceptability of extruded snacks prepared from finger millet (Eleusine coracana), broken rice (Oryza sativa), and defatted Moringa oleifera seed meal (DMSM). Five formulations containing 0, 5, 10, 15, and 20% DMSM were processed using a co-rotating twin-screw extruder at a barrel temperature profile of 60–135 °C, a screw speed of 320 rpm, and 14% feed moisture. Increasing DMSM significantly increased crude protein from 7.42 ± 0.21% to 17.88 ± 0.28%, dietary fibre from 4.15 ± 0.14% to 8.92 ± 0.25%, calcium from 112.4 to 284.6 mg/100 g, and iron from 3.12 to 8.45 mg/100 g. However, the expansion ratio declined from 3.84 to 2.41, while bulk density and hardness increased from 0.118 to 0.234 g/cm³ and from 14.2 to 38.6 N, respectively. Total phenolic content and DPPH radical-scavenging activity increased with DMSM inclusion, reaching 4.88 ± 0.14 mg GAE/g and 84.6 ± 2.1% in F4. Despite greater enrichment at higher DMSM levels, F2 (10% DMSM) achieved the highest overall acceptability score of 8.4 ± 0.2. Thus, 10% DMSM provided the most favourable balance between nutritional enrichment, antioxidant properties, product structure, and sensory acceptance under the tested conditions.