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Nursing · Research topic

Open research questions in Food Science and Nutritional Studies

51 unresolved questions extracted from the limitations and future-work sections of 246 Food Science and Nutritional Studies papers in our library. Each links back to the study that raised it.

What the literature leaves open

  • The study faced challenges in terms of sample collection and analysis. There is a need to mitigate anti-nutrient levels in A. melegueta to enhance its contribution to food security.

    Comparative nutritional and anti-nutritional composition of Aframomum melegueta leaves and seeds · 2026 · DOI

  • The utilization of Syzygium polyanthum as a food flavouring and aroma enhancer is diminishing due to difficulties in collecting the plants from the wild and shorter shelf life. There is a need to develop a ready-to-use product from Syzygium polyanthum leaves to address this gap.

    Nutrient composition, antioxidant activity and sensory properties of ready-to-use product from food flavouring plants Syzygium polyanthum (Wight) Walp. · 2026 · DOI

  • The study identifies a gap in the current understanding of the relationships between formulation components, processing conditions, and quality attributes in granola bars.

    Balancing sensory quality and lipid oxidation in granola bars: a multi-criteria optimization approach · 2026 · DOI

  • The need to improve palatability and stability of the syrup. The need to assess the syrup's physicochemical characteristics and stability.

    PREPARATION AND EVALUATION OF HERBAL B.COMPLEX SYRUP · 2026 · DOI

  • Improving the formulation of the ready-to-use product to allow more functions and value to be domesticated.

    Nutrient composition, antioxidant activity and sensory properties of ready-to-use product from food flavouring plants Syzygium polyanthum (Wight) Walp. · 2026 · DOI

  • Abstract Lipid oxidation is a major cause of quality deterioration in meat products, while dietary fiber is scarce in these foods.

    Mango peel flour (Mangifera indica) as a source of antioxidants and dietary fiber in goat meat sausages · 2026 · DOI

  • The need for a natural and safe pediatric immune booster and appetite stimulant. The limitations of conventional pediatric appetite stimulants and immune boosters.

    Formulation and evaluation of pediatric immune booster and appetite stimulant chocolate · 2026 · DOI

  • Future studies can investigate the efficacy of Ayurvedic dietary recommendations in improving outcomes for patients with Pandu Roga. Further research can explore the potential of integrating Ayurvedic dietary guidelines with modern nutritional approaches for the treatment of other diseases.

    A REVIEW OF PATHYA-APATHYA AND SUPPORTIVE DIETARY MANAGEMENT IN PANDU ROGA (IRON DEFICIENCY ANEMIA) · 2026 · DOI

  • There is a need to integrate Ayurvedic dietary guidelines with modern nutritional approaches for the treatment of Pandu Roga. The study aims to address this gap by analyzing the role of supportive dietary management in Pandu Roga and correlating Ayurvedic dietary recommendations with modern nutritional principles.

    A REVIEW OF PATHYA-APATHYA AND SUPPORTIVE DIETARY MANAGEMENT IN PANDU ROGA (IRON DEFICIENCY ANEMIA) · 2026 · DOI

  • Further studies can be conducted to analyze the effect of persimmon enrichment on other food products. The optimal level of persimmon addition for different food products can be determined.

    Effect of Persimmon (Diospyros kaki L.) Enrichment on the Physicochemical and Sensory Properties of Tarhana · 2026 · DOI

  • The lack of innovative and sustainable food systems that utilize indigenous and underutilized fruits. The need for functional dairy products that promote public health, environmental sustainability, and food security.

    Utilization of wild bush passion fruit in making yogurt and ice cream · 2026 · DOI

  • In light of the conclusions, the following recommendations are proposed: 1. Future researchers may explore additional applications of wild bush passion fruit in other food and beverage products to further expand its functional, nutritional, and commercial potential. 2. Hospitality operators, food producers, and tourism enterprises may maintain strict sanitary and quality control practices during product preparation, storage, and distribution to ensure consumer safety and product consistency. 42 International Journal of Tourism, Hospitality, and Sustainable Development (IJTHSD) 3. Food entrepreneurs and product developers may optimize fruit concentration levels and formulation techniques to further improve sensory quality, nutritional value, and market competitiveness. 4. Future studies may investigate additional variables such as texture enhancement, natural sweeteners, probiotic incorporation, and alternative dairy or plant-based formulations to diversify product applications. 5. Hospitality establishments, cafés, and local food enterprises may utilize appropriate and sustainable packaging materials to improve product preservation, presentation, environmental sustainability, and consumer appeal. 6. Tourism enterprises and local producers may develop branding and marketing strategies that emphasize indigenous identity, sustainable gastronomy, and authentic culinary experiences to strengthen product recognition and destination appeal. 7. Future researchers and food enterprises may conduct additional shelf-life studies under varying storage conditions, packaging systems, and transportation environments to improve product stability and commercial distribution potential. 8. Product developers and nutrition-oriented food businesses may further enhance the nutritional profile of the products by incorporating additional nutrient-rich ingredients and reducing sugar content to address evolving health-conscious consumer preferences. 9. Local producers, hospitality operators, educational institutions, and policymakers may support the commercialization and promotion of wild bush passion fruit products to encourage sustainable food entrepreneurship, indigenous resource utilization, and community-based livelihood opportunities. 10. Policymakers and tourism stakeholders may promote indigenous food innovation programs and sustainable gastronomy initiatives that encourage the integration of local ingredients into hospitality and tourism development strategies. 11. Educational institutions and training centers may integrate indigenous food innovation, sustainable culinary practices, and functional food development into hospitality and tourism education to strengthen research, entrepreneurship, and sustainable food systems awareness among future professionals.

    Utilization of wild bush passion fruit in making yogurt and ice cream · 2026 · DOI

  • There is a growing demand for fiber-enriched foods to address inadequate fiber intake and promote gut health. There is a need to develop functional foods that balance acceptable physicochemical properties, organoleptic characteristics, and antioxidant activity.

    A physicochemical, sensory, and nutritional properties of mango puree enriched with isomaltooligosaccharide and formulation optimization using a multicriteria decision-making approach · 2026 · DOI

  • The need for community-based interventions to promote healthy dietary practices among Indonesian children. The lack of innovative snacks to support stunting prevention efforts.

    Community-based production of dragon fruit and red spinach gummies to support stunting prevention among preschool children · 2026 · DOI

  • Further studies can investigate the long-term effects of consuming the beverage. Further studies can investigate the effects of the beverage on specific health outcomes. Further studies can investigate the use of other herbs in the development of ready-to-drink beverages.

    Development of a ready-to-drink beverage with turmeric, pandan, and lemongrass extracts · 2026 · DOI

  • There is a need for the development of ready-to-drink beverages with turmeric, pandan, and lemongrass extracts. There is a need for the optimization of formulations for herbal beverages. There is a need for the evaluation of the sensory qualities of herbal beverages.

    Development of a ready-to-drink beverage with turmeric, pandan, and lemongrass extracts · 2026 · DOI

  • Shelf-life assessments of spirulina-enriched snacks under different storage conditions. Consumer studies to validate product stability, sensory quality, and overall market acceptability.

    Physicochemical and Sensory Properties of Potato Snacks Fortified with Spirulina (Arthrospira platensis) · 2026 · DOI

  • The lack of studies on the physicochemical characteristics of Spirulina platensis and its fortification in potato snacks. The need to identify the optimal concentration of spirulina powder for potato snacks.

    Physicochemical and Sensory Properties of Potato Snacks Fortified with Spirulina (Arthrospira platensis) · 2026 · DOI

  • To determine the effect of the wafers on the intake and weight of goats. To study the use of other protein sources in combination with bagasse. To optimize the wafer formulation for improved nutritional quality and palatability.

    Physical properties and nutritional quality of wafer made from sugarcane bagasse-indigofera mixture as feed for ruminant · 2026 · DOI

  • The low digestibility of bagasse limits its use as a feed ingredient. There is a need to improve the nutritional quality and palatability of bagasse-based feed.

    Physical properties and nutritional quality of wafer made from sugarcane bagasse-indigofera mixture as feed for ruminant · 2026 · DOI

  • Further investigation of the properties and potential applications of plant-based additives for confectionery glazes. Evaluation of the effectiveness of the additives in different confectionery products.

    Promising additives of plant origin for confectionery glaze · 2026 · DOI

  • The lack of research on the use of plant-based additives for confectionery glazes. The need for more information on the properties and potential applications of these additives.

    Promising additives of plant origin for confectionery glaze · 2026 · DOI

  • The nutritional composition of A. melegueta leaves remains less studied than that of its seeds. There is a need to establish the complementary dietary roles of the leaves and seeds.

    Comparative nutritional and anti-nutritional composition of Aframomum melegueta leaves and seeds · 2026 · DOI

  • There is a need to develop new food products that customers will accept. The production of lemongrass wine is a new variant that can be utilized by wine makers and business owners.

    Quality Characteristics and Level of Acceptability of Lemongrass Wine in Mountain Province, Philippines · 2026 · DOI

  • Based from the findings and conclusions of the study, the researcher would like to recommend further study on the shelf life of lemongrass wine. It is also recommended to conduct additional study in utilizing lemongrass in making innovative food and beverage products. REFERENCES 1) Brenan, D. (2020). Lemon grass, are there health benefits? https://www.webmd.com/diet/lemongrass-healthbenefits#:~:text=Lemongrass 2) Buzrul, S. (2016). “High hydrostatic pressure treatment of beer and wine: a review.” https://www.researchgate.net/publication/251678466_High_hydrostatic_pressure_treatment_of_beer_and_wine_A_r eview 3) Bygora (2021). Food Innovation. https://bygora.com/2021/06/food-innovation/ 4) Considine,K, Kelly, A.,Fitzgerald, A.,Hill, C., and Sleator, R. (2018).“High-pressure processing—effects on microbial food safety and food quality.” https://academic.oup.com/femsle/article/281/1/1/461308 IJMRA, Volume 09 Issue 06 June 2026 www.ijmra.in Page 3868 Quality Characteristics and Level of Acceptability of Lemongrass Wine in Mountain Province, Philippines 5) Dizon, G. (2009). Local wines make gains. http://langayfestival.blogspot.com/2009/03/local-products-make-gains.html 6) Flora of China Editorial Committee (2016). Flora of China. In: al Garden and Harvard Flora of China St. Louis. http://www.efloras.org/flora_page.aspx?flora_id=2 7) Food Roots (2021). What is lemongrass? https://www.foodroots.co/blog-2/2021/2/9/what-is-lemongrass 8) Iris (2021). Lemongrass. https://www.rayagarden.com/garden-care/lemongrass-grow-care-for-cymbopogon-citratus.html J. Torrens, M. Riu-Aumatell, E. Lopez-Tamames, and S. Buxaderas (2018). “Volatile compounds of red and white wines by headspace-solid-phase microextraction using different fibers.” https://www.photonics.byu.edu/PDMS.parts/paper7.pdf 10) Kemp, S., Hort. J., & Hollowood, T.(2018). Descriptive Analysis in Sensory Evaluation. Reachgate.net. https://doi.org/ 9) 10.1002/9781118991657 11) Mahr, S. (n.d). Lemongrass, Cymbopogon spp. https://hort.extension.wisc.edu/articles/lemongrass/ 12) Olarte, J. (2019). Winemaking in the Philippines:dty finish. https://winemakermag.com/article/1623-winemaking-in-thephilippines-dry-finish 13) Palangchao, H. (2022). Festivals for peace and progress in Mountain Province. http://www.baguiomidlandcourier.com.ph/supplement_article10.asp 14) Pinoyenter (2011). Lemongrass or tanglad production. https://www.pinoy-entrepreneur.com/2011/05/15/lemon-grassor-tangladproduction/#:~:text=Lemon%20grass%20(Cymbopogon%20citratus)%20or,a%20herb%20in%20Asian%20cuisine. 15) Revi, A., Badeka, S. Kontakos, S., and Kontominas, M. (2014).

    Quality Characteristics and Level of Acceptability of Lemongrass Wine in Mountain Province, Philippines · 2026 · DOI

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51 open questions have been extracted from the limitations and future-work passages of 246 Food Science and Nutritional Studies papers in our library. Each one below links back to the study that raised it, so you can read the original claim in context.

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