Showing papers in "Current Nutrition & Food Science in 2020"

Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review

Abstract: This review presents the industrial manufacture and applications of cheese for the delivery of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous characteristics of cheese for the delivery of probiotic microorganisms into the human gut in comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also separately argued followed by discussing queries respecting the viability of probiotic bacteria into these cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms, factories are recommended producing it in large quantities.

Current Evidence on the Effect of Dietary Polyphenols Intake on Brain Health

Abstract: In recent years, the possibility of favorably influencing the cognitive capacity through the promotion of lifestyle modifications has been increasingly investigated. In particular, the relationship between nutritional habits and brain health has attracted special attention. Polyphenols are secondary metabolites of plants. These phytochemicals are present in vegetables, fruits, legumes, olive oil, nuts. They include several antioxidant compounds and are generally considered to be involved in defense against chronic human diseases. In recent years, there has been a growing scientific interest in their potential health benefits to the brain. In this mini-review, we focus on the current evidence defining the position of polyphenols dietary intake in the prevention/slowdown of human neurodegenerative diseases. A literature research was performed using the keywords “polyphenols”, “brain”, “nutrition”, individually or all together, focusing on human trials. The available clinical studies on the effect of polyphenols on cognitive functions are quite convincing. Regular dietary intake of polyphenols would seem to reduce the risk of neurodegenerative diseases. Moreover, beyond their beneficial power on the central nervous system, these phytochemicals seem also to be able to work on numerous cellular targets. They show different biological actions, that however, have to be confirmed in long-term randomized clinical trials. Currently, most data propose that a combination of phytonutrients instead of any single polyphenol is responsible for health benefits. Evolving indications suggest that dietary polyphenols may exercise beneficial actions on the central nervous system, thus representing a possible tool to preserve cognitive performance. Key questions to improve the coherence and reproducibility in the development of polyphenols as a possible future therapeutic drug require a better understanding of the sources of polyphenols, their treatment and more standardized tests including bioavailability of bioactive metabolites and studies of permeability of the brain.

Buckwheat: A Useful Food and Its Effects on Human Health

Abstract: Buckwheat is a plant used for many purposes, such as consumed as a food and used in the treatment of diseases. It is a good source of many vitamins and minerals and has balanced nutritional value. Because of its nutrient content and many positive effects on human health, buckwheat has become a functional food, recently. Main effects of buckwheat on human health are its hypotensive, hypoglycemic, hypocholesterolemic, neuroprotective and antioxidant effects. Thus, it is considered an alternative food component in dietary treatment for chronic and metabolic diseases, such as diabetes, hypertension and celiac disease. Also, its rich nutrient content supports daily diet and provides a better eating profile. As a result, buckwheat is accepted as a functional food, suggested to improve human health and is used in the treatment of diseases. The aim of this review is to explain some positive effects of buckwheat on human health.

Nutraceutical Potential and Processing Aspects of Oyster Mushrooms ( Pleurotus Species)

Abstract: Oyster mushrooms (Pleurotus species) have gained considerable attention of food technologist and nutritionist for their nutraceutical properties. Oyster mushrooms are considered as functional foods due to their richness in functional food ingredients. In recent times, consumption of these mushrooms has increased considerably due to their numerous health benefits. These are potential sources of bioactive components, which are sufficient enough for prevention and treatment of various lifestyle diseases. There are about 200 different species in the genus Pleurotus and these are commonly referred to as “oyster mushrooms”.The study aimed to grasp a collective information on nutraceutical and processing aspects of highly perishable but nutritious oyster mushroomPleurotus ostreatus is the most commonly consumed species all over the world due to its superior flavor, taste and nutraceutical properties. It acts as a source of natural antioxidants which might be beneficial for human health in preventing or reducing oxidative damage. Nutritionally, these species are rich sources of proteins, dietary fibres, β-glucan, vitamin B-complex, vitamin C and minerals. They contain higher proportions of certain amino acids such as methionine, cystine and aspartic acid than other edible mushrooms. Oyster mushrooms have been reported to possess hypocholesterolemic, anti-bacterial, anti-diabetic, anti-oxidant, anti-arthritic, anti-carcinogenic, hepatoprotective, anti-viral activities and act as natural resources of immunotherapy activities. The use of these mushrooms can overcome the deficiency of protein in the developing countries where there is unavailability or unacceptability of good quality proteins from animal sources because of religious restrictions.Because of the occurrence of abundant nutritional ingredients and other bioactive components in P. ostreatus, they have a great scope as a potential source for the development of functional or specialty foods for value addition of deficient foods so as to alleviate the nutritional deficiency diseases from society.

Buckwheat Journey to Functional Food Sector

Abstract: Buckwheat (Fagopyrum spp.), a dicot pseudocereal, has an immense potential in the functional food sector pertinently due to high nutritional profile. It is a rich source of phenolic compounds, phytosterols, fagopyrins, dietary fibre, lignans, vitamins, minerals, antioxidants and unsaturated fatty acids. The buckwheat products include tea, honey, cakes, pancakes, cookies and soba noodles are gluten-free and are thus important for coeliac disease patients. The current review discusses the comparative metadata analysis of amino acids, bioactive constituents and livelihood framework of buckwheat. The biological value of buckwheat proteins is considerably high possessing the aminoacid score of 100 and the comparative metadata analysis revealed that it is richer in lysine, histidine and tryptophan than wheat, corn, barley and egg. Buckwheat seeds contain many fagopyritols amongst which fagopyritols A1 is an active constituent in insulin signaling and thus helps to treat diabetes and polycystic ovarian syndrome. The buckwheat crop is on decline which needs attention for its conservation, cultivation and improvement thus we present its livelihood framework for human welfare.

The Effects of Tempeh Gembus, an Indonesian Fermented Food, on Lipid Profiles in Women with Hyperlipidemia

Abstract: Background: Hyperlipidemia is the major precursor of lipid-related diseases. Consumption of high fiber foods may decrease lipid profiles. The fiber content in tempeh gembus is three times higher than regular tempeh. Objective: This study was conducted to investigate the effect of tempeh gembus on lipid profiles in women with hyperlipidemia. Methods: This research used the quasi-experimental design with nonequivalent control group design. Subjects were 41 women with hyperlipidemia, classified into 3 groups: control group, treatment group 1 given 103 g/day tempeh gembus, and treatment group 2 given 206 g/day tempeh gembus for 14 days. All of the groups received nutrition education. Total cholesterol and HDL-C were determined by CHOD-PAP method, triglyceride determined by enzymatic GPO-PAP method after subjects had been fasting for approximately 10 hours. LDL-C was calculated by Friedewald equation. Results: These results showed that consumption of tempeh gembus 103 g/day and 206 g/day decreased LDL-C 27.9% and 30.9% as well as decreased total cholesterol 17.7% and 19.8% respectively. However, HDL-C increased 3.91% and 8.79% and triglyceride increased 2.3% and 3.1%. Tempeh gembus given 206 g/day was more effective to decrease total cholesterol and LDL-C than 103 g/day. Conclusion: Increasing tempeh gembus consumption in women with hyperlipidemia should be addressed to decrease LDL-C and total cholesterol. Keywords: Fiber, HDL-C, hyperlipidemia, LDL-C, Tempeh Gembus, total cholesterol, triglyceride.

Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent

Abstract: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage. This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed mucilage as a fat replacer and as prebiotic. The mucilage was extracted and added at different concentrations to the manufactured cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation of the produced cream cheese were investigated. The results showed that the addition of mucilage to the cream cheese increased the protein, ash and the total solids while the moisture content and the pH values were decreased. Cream cheese viscosity significantly increased with the addition of flaxseed mucilage and decreased during the storage period. The results also showed that the combination of flaxseed mucilage and probiotic bacteria has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa and Yersinia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic bacteria and improved the overall sensorial characteristics of the cheese. The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria.

Functional Meat Products: The New Consumer's Demand

Abstract: In recent years, special attention of consumers to health and nutrition has led to the development of “functional foods” which is a new approach to accomplish a healthier status, therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as an important functional food. Several approaches have been proposed to produce functional meat products through reduce/deletion of some component such as fat and sodium or adding a component such as probiotics or fortification. Manufacturing low-fat meat products is achievable through replacement of fat with carbohydrate or protein-based replacers, water and vegetable oils. It is also possible to reduce sodium chloride in meat products by reducing the size of crystals and full or partial replacement of sodium chloride with other chloride salts. Among various strains of probiotic to incorporate in meat products, spore former probiotics such as Bacillus spp. is the most reasonable choice due to their stability during processing. Despite the desirable elevation of the nutritional value of food, it should be taken into consideration that manipulation of the formulation can cause many technological difficulties or/and may negatively impact sensory properties of food due to unacceptable and undesirable changes. The empiric evidences represented that taste, as a major factor in sensory features, is dramatically fundamental for functional food acceptance by consumers. In this review, the major aspects that should be considered in the context to retain sensory and textural attributes of meat-based functional foods are discussed.

Polycyclic Aromatic Hydrocarbons in Foods: A Critical Review

Abstract: Polycyclic aromatic hydrocarbons (PAHs) are well researched chemicals in foods that have been found to exhibit mutagenic and carcinogenic potentials. This study examined available literature on polycyclic aromatic hydrocarbons in foods, sources, effects and remediation. Available literature on polycyclic aromatic hydrocarbons in foods, sources, effects and remediation was critically reviewed. The review showed that carcinogenicity of PAHs varies from the potent to moderately carcinogenic PAHs which include 3-methylcholanthrene, Benzo[a]pyrene, dibenz[a,h]anthracene, 5-methylchrysene, and dibenz[a,j]anthracene, whereas benzo[e]pyrene, dibenz[a,c]anthracene, chrysene, benzo[c]phenanthrene and fluoranthene are relatively weak or inactive carcinogens. Cooking processes have been found to be a major source of PAHs in foods. Although, PAHs can also be formed during curing and processing of raw food prior to cooking, several researchers in recent years have shown that the major dietary sources of PAHs are fish and meat especially where there is high consumption of meat cooked over an open flame. Several procedures and methods have been developed recently to assess and detect PAHs in foods and more recently, bio-monitoring procedures have also been developed to assess human exposure to PAHs. Numerous organizations such as the United States Environmental Protection Agency (U.S. EPA), the International Agency for Research on Cancer (IACR), the Scientific Committee on Food (SCF), the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the International Programme on Chemical Safety (IPCS), and the European Food Safety Authority (EFSA) have been involved in evaluating the occurrence and toxicity of PAHs. Conclusively, taking into consideration the sources of PAHs generation, adequate process and quality control of the processed foods could be a veritable mean to reduce PAHs ingestion in foods.

Tualang Honey and its Methanolic Fraction Improve LPS-induced Learning and Memory Impairment in Male Rats: Comparison with Memantine

Abstract: Tualang honey (TH) has been shown to exert beneficial effects on learning and memory function in various animal models. However, its learning and memory effects in lipopolysaccharide (LPS) rat model have not been elucidated. The present study aimed to investigate the cognitive-enhancing effects of TH and its methanolic fraction in comparison to the clinically approved N-methyl-D-aspartate (NMDA) receptor antagonist (memantine) using LPS rat model. A total of ninety male Sprague Dawley rats were divided into 5 groups: (i) control, (ii) untreated LPS (iii) LPS treated with 200 mg/kg TH, (iv) LPS treated with 150 mg/kg methanol fraction of TH (MTH) and (v) LPS treated with 10 mg/kg memantine. All treatments were administered intraperitoneally once daily for 14 days. Morris water maze (MWM) and novel object recognition (NOR) tests were performed to assess spatial and recognition memory function. The present study confirmed that LPS significantly impairs spatial and recognition memory and alone treatment with TH or MTH improved spatial and recognition memory comparable to memantine. Both TH and its methanolic fraction improved spatial and recognition memory of LPS rat model comparable to memantine. Thus, TH and its methanolic fraction have potential preventivetherapeutic effects for neurodegenerative diseases involving neuroinflammation.

Kluyveromyces marxianus as a Probiotic Yeast: A Mini-review

Abstract: Yeasts play diverse roles in human life. Since ancient times, these micro organisms have been used to produce food products and beverages including bread and beer. Nowadays, the biotechnological products of yeast are some of the main components of commercial products. Some species of yeast such as Saccharomyces cerevisiae and Saccharomyces boulardii are recognized as probiotic yeast with extensive applications in the food and drug industries. However, certain species like Kluyveromyces marxianus are still not recognized as probiotic micro organisms despite their widespread industrial usage. In this study, the application of K. marxianus in preparing food and the medicinal product was reviewed in terms of its beneficial or harmful effects. Pub Med, Google Scholar, Scopus, and Science Direct databases were searched by using “Probiotics”, “Yeast”, and “Kluyveromyces marxianus”. The findings suggest that K. marxianus can be recognized as a probiotic yeast species. It can be concluded that K. marxianus may be considered as a probiotic micro organism with a variety of commercial and medical applications.

Total Phenolics, Total Carotenoids and Antioxidant Activity of Selected Unconventional Vegetables Growing in Bangladesh

Abstract: Phenolics and carotenoids are natural antioxidants, which provide health benefits and protect against degenerative chronic diseases. Utilization and identification of foods with a high content of these have received greater attention nowadays. The present study reports the total phenolics (TPC) and total carotenoids (TCC) contents of thirty-two selected unconventional vegetables growing in Bangladesh. In addition, they were also analyzed for their antioxidant potentials. Folin-Ciocalteu and acetone-petroleum ether extraction followed by spectrophotometric measurements was employed for TPC and TCC, respectively. The antioxidant capacities of the selected unconventional leafy vegetables were analyzed using DPPH and Trolox equivalent antioxidant capacity (TEAC) assays. The results revealed that the TPC ranged from 82.41 mg GAE/100 g in Kiokro to 2711.05 mg GAE/100 g in Mrolapiong whereas the TCC values ranged from 43.05 μg/100 g in Fala to 12863.54 μg/100 g in Roktodrone. The study findings also revealed that the selected plant samples exhibited high antioxidant capacities. Mrolapiong demonstrated the highest DPPH inhibition (91.31%) and TEAC (485.55 μmol Trolox/g) value than others. The antioxidant capacities were attributed to phenolic compounds as there exists a positive correlation between these two variables. Bioactive phytochemicals are widely distributed in these vegetables, although their amounts vary among the different types of vegetables. The study results suggest that the analyzed vegetables may provide a possible source of dietary antioxidants and serve as materials for functional foods. Therefore, their production and consumption must be encouraged in order to preserve biodiversity and prevent their extinction.

Biological Activity of MelAnnurca Flesh Apple Biophenols

Abstract: The apple is among the most consumed fruits in the world and several studies suggest that apple polyphenols could play a role in preventing degenerative diseases. Recent studies have shown that polyphenols possess a high antioxidant and/or anti-proliferative power, therefore their food intake could play a decisive role in the prevention of various pathologies, in particular those associated with the production of free radicals. The Annurca apple (MelAnnurca), a variety from southern Italy, is called the \"queen of apples\" due to its remarkable organoleptic qualities: taste, flavor and aroma. The Annurca apple is a constituent component of the Mediterranean diet and its potential health benefit could be attributed to a large amount of bioactive components; in fact, this apple is characterized by an extremely high content of polyphenols. The aim of this paper was to review the most recent literature regarding the health benefits of Annurca apples and their phytochemicals. In particular, this review highlighted the effects of the flesh of this fruit on different types of human cells. A literature research was performed using the keywords “Annurca”, “apple”, “flesh”, “fruit”, “polyphenols”, “nutrition”, “nutraceuticals”, individually or all together, in Scopus, Web of Science and PubMed. The MelAnnurca apple has a higher content of bioactive compounds (polyphenols) than other apples, making it an ideal source of nutraceuticals. Both the cytotoxic activity and the antioxidant effect of the extracts of polyphenols obtained from its flesh have been highlighted. These results give new insights for future implementation of the production chain of the Annurca apple in the area of Campania, Southern Italy. However, although evidence to support the health benefits of MelAnnurca apple polyphenols is rapidly accumulating, further human studies may be needed before the public is convinced and willing to incorporate the apple Annurca into their diet, accepting the idea that the integration of polyphenols has a beneficial effect on the health of the human body.

Application of Bacteriocins in Meat and Meat Products: An Update

Abstract: Being an important source of human enteric diseases, microbiological safety is one of the major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination and extend the shelf life of meat products, different procedures have been practiced, including the addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms in meat and meat products. We identify possible ways to improve the performance of bacteriocins ensuring food safety and toxicity. We first provide a brief introduction to the classification of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins in meat products are described and cross-compared, introducing emerging meat products containing bacteriocins. Despite the existence of many reports related to the application of bacteriocin-producing strains of lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application of bacteriocins in the red meat while observing their antimicrobial mechanism of action as well as evaluating their applications in meat products. The application of these proteins in meat products has received considerable attention; however, there are still some drawbacks and limitations for their application. Characterization, identification, toxicity evaluation and investigating application level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order to increase the efficiency of extending shelf life and improving the microbial stability of meat products.

Influence of Environmental and Political Determinants on Food Choices in a Sample of Portuguese Population

Abstract: There is an increasing concern regarding the impacts of food choices in the environment. Therefore, in order to plan actions to promote more sustainable diets, it is crucial to understand the influence of environmental and political determinants on people’s food choices. This work aimed at studying the extent to which environmental and political determinants influence people’s food choices in a sample of the Portuguese population. A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 1314 participants living in the Centre of Portugal. The questionnaires were applied after informed consent only to adults (aged 18 or over) and the data were collected from January and December 2017 among the Portuguese population. The participants’ food choices were, in general, influenced by environmental and political determinants (0.77 ± 0.53, in a scale from -2 to +2). It was also observed that the elderly, men and the participants who had a university degree were more influenced by these determinants. These findings were similar for those who lived in urban areas, the retired, the participants who had a professional activity or studies in agriculture areas and those who were responsible for buying their own food. Furthermore, there were found significant differences between age groups, genders and the levels of education. There were also observed significant differences between the different living environments, professional status, regarding the areas of work or studies and also between the participants who were responsible for buying their one food and the ones who were not. These findings are very important because they highlight the complicity of people’s food choices and are determinant for the development of strategies that can improve people’s eating habits. This paper fulfills an identified need to study the environmental and political determinants underlying the Portuguese food choices.

The Identification of Characteristic Macro- and Micronutrients and the Bioactive Components of Indonesian Local Brown Rice as a Functional Feed in Obesity Nutrition Therapy

Abstract: Public interest and awareness of the use of functional food as an obesity nutrition therapy are increasing. This study aims to analyze the content of energy, macronutrients, minerals (magnesium, manganese, and potassium), and bioactive components (fiber, β-glucan) in Indonesian varieties of brown rice compared to white rice, to provide precise information on the nutritional content of brown rice as a functional food in obesity nutrition therapy. This research took the form of a laboratory analysis to identify the content of energy, macronutrients, fiber, β-glucan, magnesium, manganese, and potassium in brown rice varieties Sinta Nur. The energy content of rice was analyzed using bomb calorimetry; macronutrients were analyzed by spectrophotometry, gravimetric extraction, and acid-base titration; dietary fiber, and β-glucan were analyzed by enzymatic methods; and mineral contents were analyzed by spectrophotometry and atomic absorption spectrophotometry. The results demonstrated that the energy and macronutrient content of brown rice are higher than white rice. However, brown rice also has dietary fiber and β-glucan contents that are 5 times higher than white rice. For the macronutrient, in brief, magnesium content was 7.7 times higher, potassium was 5.7 times higher, and manganese was 1.59 times higher within the brown rice. Cooked rice is known for lower nutritional value, but the nutritional value of Indonesian brown rice is still higher than white rice. The results of this study indicate that brown rice has nutrient content and bioactive components that allegedly contribute to higher obesity intervention than white rice.

Annurca Apple Biophenols’ Effects in Combination with Cisplatin on A549 Cells

Abstract: The role of a healthy and balanced diet in cancer prevention should never be underestimated; some nutritional factors can reduce the side effects of chemotherapy or radiotherapy and contribute to increasing its effectiveness. Therefore, in recent years, it has been thought to associate the administration of antioxidants to the chemotherapy approach that can protect non-tumor cells from the cytotoxic action of these drugs. However, the protective action of these substances could also limit the chemotherapy effects against the neoplastic cells themselves. In this context, the goal of this work was to test the viability of cultured human non-small lung cancer A549 cells in response to the combined administration of cisplatin (CDDP) and polyphenols. In particular, Annurca apple flesh polyphenol extract (AFPE) action was examined. A549 cells were treated with AFPE alone or in combination with CDDP and then cell viability was measured by the MTT assay. The effects of constituent polyphenols (+)-catechin, (-)- epicatechin, and caffeic acid) in AFPE were also evaluated. The cell morphology was observed by an inverted phase-contrast microscope. CDDP reduced A549 cell viability in both concentration- and time-dependent manners. Polyphenols and CDDP co-administration did not interfere with the CDDP efficacy, in fact, the cellular vitality was found to be similar to that detected in the samples treated with CDDP alone. In conclusion, the co-administration of AFPE with CDDP does not interfere with its chemotherapy efficacy. Therefore, Annurca apple could be a good candidate to act as an antioxidant and potentially reduce the side effects of CDDP therapy, although the joint effect of AFPE and CDDP on normal cells is still unclear. More studies will be needed to analyze the molecular mechanism of AFPE and in vivo studies will also be needed to verify the anticancer effects. These findings may represent a starting point for the design of new clinical trials for use in cancer treatment.

Syrup from Common Date Variety (Phoenix dactylifera L.): Optimization of Sugars Extraction and their Quantification by High Performance Liquid Chromatography

Abstract: In Algeria, important quantities of secondary date variety (Phoenix dactylifera L.) are generated in each campaign; their chemical composition is similar to that of commercial dates. The present work aims to valorize this common date variety (Degla-beida) which is often poorly exploited. In this context, we tried to prepare syrup from the secondary date variety and evaluate the effect of conventional extraction (CE) or water bath extraction (WBE) and alternative extraction (microwaves assisted extraction (MAE) and ultrasound-assisted extraction (UAE)) on its total sugar content (TSC), using response surface methodology (RSM). Then, the analysis of individual sugars was performed by high performance liquid chromatography (HPLC). Maximum predicted TSC recoveries under the optimized conditions for MAE, UAE and CE were 233.248 ± 3.594 g/l, 202.889 ± 5.797 g/l and 233.535 ± 5.412 g/l, respectively, which were close to the experimental values: 233.796 ± 1.898 g/l; 202.037 ± 3.401 g/l and 234.380 ± 2.425 g/l. HPLC analysis revealed high similarity in the sugar composition of date juices obtained by MAE (60.11% sucrose, 16.64% glucose and 23.25% fructose) and CE (50.78% sucrose, 20.67% glucose and 28.55% fructose), although a large difference was detected for that obtained by UAE (0.00% sucrose, 46.94% glucose and 53.06% fructose). Microwave-assisted extraction was the best method for the preparation of date syrup with an optimal recovery of total sugar content. However, ultrasound-assisted extraction was the best one for the preparation of date syrup with high content of reducing sugars.

Effect of Natural Fermentation on Antioxidant Activity of Pearl Millet (Pennisetum glaucum)

Abstract: Millets are small-seeded cereals having excellent nutritional quality. They are comparable or superior to some commonly consumed cereals like wheat and rice. Millets are gluten-free, have low Glycemic Index and are a good source of calcium, iron, potassium, zinc magnesium and B vitamins. Natural fermentation of millets can improve their lower cooking quality, taste, low bioavailability and palatability. This study was undertaken to evaluate the effect of natural fermentation on antioxidant activity of Pearl millet (Pennisetum glaucum). The present work has been done to standardize the natural fermentation process of pearl millet using response surface methodology for enhanced iron content and antioxidant activity. Pearl millet was treated with natural fermentation process at varying temperature (30-50°C), time (4-12 hrs) and pH (3-7). The effect of these fermentation treatments were studied on total reducing sugar, iron content, antioxidant activity (Total Phenolic content and DPPH), tannin content and antinutritional factors of pearl millet using a second order central composite design. The cofficient of determination, R2 values for Total reducing sugar, iron content, antioxidant activity and tannin content was greater than 0.900. Statistical analysis showed that sugar, iron content, antioxidant activity and tannin content varied significantly (p <0.05) with a change in pH, temperature and time. pH was found to be the most important factor affecting the quality parameters of the pearl millet during fermentation as it exerted a strong influence (p < 0.01) on all the dependent variables. Increase in total reducing sugar, iron content, antioxidant activity and decrease in tannin content of pearl millet were observed along with a decrease in pH and temperature of fermentation. On the basis of response surface and contour plots, the fermentation conditions of pearl millet were optimized at a temperature of 40°C, pH 5 and time duration of 8 hours.

Nutritional and Bioactive Components of Carioca Common Bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh

Abstract: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, with good sensorial and functional properties and making an important nutritional contribution to the diet.

Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review

Abstract: Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

The Comparative Amount of Acrylamide in Tahdig Prepared with the Most Common Edible Liquid and Solid Oils

Abstract: Due to the heating of amino acids with edible oils to high temperatures, different amounts of acrylamide are produced. The purpose of this study was to compare the level of acrylamide in the tahdig of bread and tahdig of potato prepared with the common liquid and solid edible oils, including sunflower, corn, canola, frying oil and solid oils. The tahdig of bread and potato was prepared under the same temperature and time with different oils. Acrylamide isolation was performed on a solid-phase extraction (SPE) cartridge and acrylamide was determined using High-performance liquid chromatography (HPLC). The highest amount of acrylamide was obtained with sunflower oil in the tahdig of potato (194.091 mg/Kg) and the lowest amount of acrylamide was obtained with solid oil in the tahdig of bread (48.54 mg/Kg). For all the oils, the acrylamide content of the tahdig of potato was higher than bread. This study clearly demonstrated the involvement of the kind of oils in the formation of acrylamide in the tahdig of bread.

Selenium Role in Reproduction, Pregnant/Postpartum Women and Neonates: A Current Study

Abstract: Selenium is a micronutrient, although required in low amounts, its importance in male and female reproduction is well known. The core purpose of this study is to evaluate the role of selenium in human reproduction, during pregnancy/ lactation in women and newborns. The review explains side by side the sources of selenium, required amounts of selenium in humans and during pregnancy or lactation. Selenium deficiency is a major cause of male infertility. Similarly, selenium deficiency, both in pregnant and postpartum women, would greatly affect the health of the newborn baby in all respects. The effect of maternal selenium upon the fetus and the neonates even one year after birth has been explained with some recent examples. The study elaborates the fact that the selenium deficiency in pregnancy and lactation is common due to fetal/infant development, so selenium supplements must be provided in order to overcome these deficiency symptoms. The better reproductive health in humans is possible due to the sufficient amounts of selenium present both in males and females as well.

Changes of Phytochemical Contents in Sweet and Waxy Corn (Zea mays L.) as Affected by Cultivars and Growth Stages

Abstract: Sweet and waxy corn (Zea mays L.) are high in phytochemicals which vary depending on several factors including corn cultivars and the maturation stage. Five commercial sweet and waxy corn cultivars were grown and their major phytochemical compositions were investigated at the milk, late milk, and soft dough stages. Phytochemicals in corn samples harvested from each kernel maturation stage were determined as total phenolic compounds, anthocyanins, tocopherols, and carotenoids. Significant interactions between the corn cultivars and maturation stage were detected for all phytochemical compositions, with changes in their concentration during seed development. Total phenolic compounds and total anthocyanins were highest in the dark purple waxy variety (316.74 mg GAE/100 g of DW and 522.21 mg CGE/100 g of DW, respectively) in which cyanidin was the major anthocyanin. Carotenoid compositions were also affected by corn type and harvesting stage. The yellow sweet cultivars indicated higher levels of carotenoids than other colors, with lutein as the major carotenoid at concentrations from 0.05 to 8.46 µg/g of DW. Contents of γ-tocotrienol, γ-tocopherol, and α-tocopherol were observed in all five corn cultivars with similar influences of the maturation stage. Results suggested that the phytochemical contents of all five corn types showed diverse reliance regarding cultivars and maturity stages. The purple waxy and yellow sweet corn cultivars contained a high level of phytochemicals. This would open up a useful opportunity for the functional food industry as consumption of these corn cultivars would afford health benefits to consumers.

A Review on Opuntia Species and its Chemistry, Pharmacognosy, Pharmacology and Bioapplications

Abstract: Opuntia species, locally known as prickly pear was used for various purposes as food, medicine, beverage, source of dye and animal food. Many studies have revealed its pharmacology activity from time to time. This review is a collection of chemistry, pharmacognosy, pharmacology and bioapplications of the cactus family. Many sources were used to collect information about Opuntia species such as Pub med, Google scholar, Agris, science direct, Embase, Merk index, Wiley online library, books and other reliable sources. This review contains studies from 1812 to 2019. The plants from the cactus family offer various pharmacological active compounds including phenolic compounds, carotenoids, betalains, vitamins, steroids, sugar, amino acids, minerals and fibers. These bioactive compounds serve various pharmacological activities such as anticancer, antiviral, anti-diabetic, Neuroprotective, anti-inflammatory, antioxidant, Hepatoprotective, antibacterial, antiulcer and alcohol hangover. According to various studies, Opuntia species offer many bioapplications such as fodder for animal, soil erosion, prevention, human consumption and waste water decontamination. Finally, different parts of plants are used in various formulations that offer many biotechnology applications. Different parts of Opuntia plant (fruits, seeds, flowers and cladodes) are used in various health problems which include wound healing, anti-inflammatory and urinary tract infection from ancient times. Nowadays, researches have extended several pharmacological and therapeutic uses of Opuntia species as discussed in this review. Many in-vitro and in-vivo models are also discussed in this review as the proofs of research findings. Various research gaps have been observed in current studies that require attention in the future.

Multi-element Analysis and Geographical Origin Classification of Italian (Calabrian) Wines

Abstract: In this article, a comprehensive study was carried out for food authenticity evaluation through chemometric analyses, correlating botanical and geographical origins with food chemical composition. A total of eighteen Calabrian red, rose and white wines were analyzed through Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The mineral concentrations, determined by ICP-MS in the investigated wine samples, followed the subsequent order: K > P > Mg > Na > Ca > Fe > Cu > Zn > Mn > V. The 2D Scatterplot and loading plot (Principal Component Analysis) showed that all red, rose and white wine samples from “Cirò” DOP area were grouped in the fourth, second and third quadrant, respectively, clearly separated from each other. Samples from “Cirò” red showed positive PC1 and were characterized by higher K, Fe, Mn, Na, V and Zn concentrations. Moreover, the points corresponding to two red wines from the “Terre di Cosenza” DOP area fall into the first quadrant; those corresponding to two rose wines from the “Donnici” and “Sant’Anna di Isola di Capo Rizzuto” DOP areas fall into the third and fourth quadrants, respectively; the point corresponding to a white wine from the “Donnici” DOP area falls into the second quadrant. Experimental results demonstrated that it is possible to strictly relate, through the PCA, wines to their geographical and botanical provenance, thus becoming a useful tool for evaluating the product authenticity and guaranteeing it to the consumers.

Extending the Shelf-life of Whole-Wheat Flour by Gamma Irradiation and Organoleptic Characteristics of Cakes Made with Irradiated Flour

Abstract: Extending the shelf-life of food products is very important for food producers, and one of its most significant methods is gamma irradiation. The aim of this study is to evaluate extending the shelf-life of whole-wheat flour using gamma irradiation and to study the organoleptic and physical characteristics of the cakes made with irradiated flour. 900 g packed flour samples were irradiated with different doses of 0.2, 0.5, 2 and 5 kGy of gamma irradiation using Caesium-137 source. Based on the results, insect growth was not observed in any of the irradiated flour samples up to 180 days after production. The total number of bacteria and the number of mold and yeast significantly reduced during 180 days of storage. With increasing the irradiation dose, the height of the baked cakes was significantly reduced, the size of the air bubbles inside the cake decreased, and the color of the cakes became darker so that a dark and different color was observed at a dose of 5 kGy. By applying a dose of 5 kGy irradiation, the shelf-life of flour can be longer, with inconsiderable organoleptic changes of baked cakes.

Chemical Composition and Biological Activities of Essential Oils of Echinops spinosus and Carlina vulgaris Rich in Polyacetylene Compounds

Abstract: The essential oils of aromatic plants are increasingly used as new biocontrol alternative agents against microbial strains and insect pests of fruits and vegetables, because of their specificity of biodegradable nature. This work, treats for the first time the chemical composition, antioxidant, antifungal and insecticidal activities of the essential oils obtained from Echinops spinosus and Carlina vulgaris from Algeria. The chemical compositions of oils were investigated using GC-FID and GC/MS. Antioxidant activity was assessed using three methods (2,2-diphenyl-1-picrylhydrazyl, Ferric-Reducing Antioxidant Power (FRAP) and β-carotene assay). Fumigation toxicity of E. spinosus and C. vulgaris essential oils was tested against Bactrocera oleae pests of olives. Eighteen and thirteen components representing 95.4 and 97.9% were identified in root essential oils from Echinops spinosus and Carlina vulgaris, respectively. Polyacetylenes were the majority compounds of essential oils. 5 (But-1-yn-3-enyl).2,2'bithiophene and α-terthienyle were highly dominants in the E. spinosus essential oil from the roots (54.4 and 26.3%, respectively). Roots of C. vulgaris produce an essential oil dominated by carlina oxide (33.7%) and 13-methoxy carlina oxide (11.5%). Comparison of the antioxidant activity of E. spinosus essential oil showed more important antioxidant effect than C. vulgaris essential oil and the synthetic antioxidant (BHT). Evaluation of the antifungal activity showed an interesting efficiency of both essential oils against P. expansum and A. niger with EC50s varied from 5 to 14.5 mg/L. C. arvensis essential oil exhibited good larvicidal properties. At the concentration of 325 μL/L air, the oil caused mortality of 100% for Bactrocera Oleae adults after 24 h of exposure. Both essential oils rich to polyacetylenes and polythiophenes.components have shown interesting biological activities, which suggests that plants have the potential to be used as biopesticides and provide an alternative to chemical pesticides.

Ultra-high Temperature (UHT) Processing: Technological Significance and Updates

Abstract: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

Salt Intake from Traditional Breads: A Public Health Challenge for Decreasing Non-communicable Diseases in Iran

Abstract: In recent decades, a decrease of sodium chloride (NaCl) salt in diets such as breads has raised public attention for control of non-communicable diseases (NCDs) in developed and developing countries. Bread is an important food in public diets in Iran as well as many other countries. The aim of this study was to assess salt (NaCl) content of the Iranian traditional breads and to estimate daily salt intake through consumption of these foodstuffs. The study was carried out in five major cities of Iran in 2016. In total, 237 traditional bread samples (including Sangak, Taftoon, Lavash and Barbari) were collected and the sample NaCl content was assessed using published methods by the International Organization for Standardization (ISO) and Association of Official Analytical Chemists (AOAC). Values were compared to Iranian standard limit values. Salt content of the traditional breads ranged from 0.03 g to 2.99 g per 100 g of dry weight (D.W.). Overall, 49.2% of the traditional bread samples in Tehran and 47.2% of the traditional bread samples in other cities exceeded the standard limit. Since 93.8% of Sangak breads from Tehran met the salt limit criteria of national standards, this traditional bread includes a more favorable nutritional status compared to that other breads do. Awareness of salt level in breads and monitoring salt use in bakeries can help update food policies and improve public lifestyle. A decrease in the ratio of salt is recommended as the major nutritional intervention for the prevention and control of NCDs.