Showing papers in "Current Research in Nutrition and Food Science Journal in 2016"
TL;DR: Factors affecting quercetin bioavailability are reviewed and discussed, which include dietary fat, lipophilic compound, thus dietary fat enhances its bioavailability, and age and vitamin C status affect bioavailability.
Abstract: Quercetin is generally present as quercetin glycoside in nature and involves quercetin aglycone conjugated to sugar moieties such as glucose or rutinose. Quercetin has been reported to exhibit antioxidative, anti-carcinogenic, anti-inflammatory, anti-aggregatory and vasodilating effects. Unfortunately, quercetin bioavailability is generally poor and several factors affect its bioavailability. Quercetin bioavailability varies widely between individuals. Gender may affect quercetin bioavailability, but there is no clear evidence. There has been little research looking for the effects of age and vitamin C status on bioavailability of quercetin supplements, but there is no research seeking out the effects of age and vitamin C status on bioavailability of food-derived quercetin. Presence of sugar moieties increases bioavailability and differences in quercetin-conjugated glycosides affect bioavailability. For instance, onion-derived quercetin, which is mainly quercetin glucoside, is more bioavailable than apple-derived quercetin, which contains quercetin rhamnoside and quercetin galactoside. Quercetin is lipophilic compound, thus dietary fat enhances its bioavailability. Nondigestible fiber may also improve quercetin bioavailability. Quercetin bioavailability is greater when it is consumed as an integral food component. This study reviews and discusses factors affecting quercetin bioavailability.
86 citations
TL;DR: In this article, the natural occurrence of carotenoids (with focus on certain natural extracts) is described along with its structure and physicochemical properties, and the biosynthesis industrial synthesis and absorption of Carotenoid is also discussed.
Abstract: Carotenoids are a class of natural pigments familiar to all through the orange-red colours of popular foods like oranges, tomatoes and carrots and the yellow colour of many flowers. They have been studied for a number of years because of their diverse roles in photobiology, photochemistry and photo medicine. Carotenoids are also added as colorants to many manufactured foods, drinks, and animal feeds, either in the forms of natural extracts (e.g annatto, paprika or marigold extracts) or as pure compounds manufactured by chemical synthesis. Carotenoids are often described as provitamins A, as this particular vitamin is a product of carotenoid metabolism. The distribution of carotenoids among the different plant groups shows no obvious pattern. b-Carotene is the most abundant in leafy vegetables, though the colour is masked by its co-existence with chlorophyll, and this carotenoid has the highest vitamin A activity. Zeaxanthin, a-carotene and antheraxanthin are also present in small amounts. In the tomato, lycopene is the major carotenoid, while fruits contain varying proportions of cryptoxanthin, lutein and antheraxanthin. In this review paper the natural occurrence of carotenoids (with focus on certain natural extracts) is described along with its structure and physicochemical properties. The biosynthesis industrial synthesis and absorption of carotenoids is also discussed. Finally, a brief overview of analysis and properties of commonly available natural carotenoid extracts (annato, paprika, xanthophylls, lycopene) are also reported.
81 citations
TL;DR: Glycoalkaloids are quite stable and therefore, freeze-drying, boiling, dehydration or microwaving have got limited effect and thus persist through the processing conditions into the final products with the levels being proportional to the concentrations in the raw materials used.
Abstract: There has been increasing consumption of potato products such as French fries and crisps in most countries as a result of lifestyle change in both developed and developing countries. Due to their generally pleasurable taste and texture, they are appreciated by a high number of consumers across the world, with the younger members of the population mostly those in the urban areas having a higher preference. The hard economic situations have also driven many people to their consumption as they are affordable. Moreover, these products are convenient for the younger generation who do not prepare their own food. However, there have been food safety concerns that have been linked in the past to glycoalkaloids in the raw potatoes that are used for processing. Potatoes are known to accumulate glycoalkaloids (GAs) during growth and postharvest storage. Some potato varieties have been shown to have high glycoalkaloids. These toxicants have been found to bioaccumulate in the body especially if daily consumption of foods containing the glycoalkaloids are consumed. Glycoalkaloids lead to intestinal discomfort, vomiting, fever, diarrhea and neurological problems and can lead to human or animal deaths in cases of acute toxicity. Transportation, handling, poor storage and exposure to sunlight during marketing of potatoes exposes consumers to potential risk of glycoalkaloids due to injury and greening which lead to increased levels of glycoalkaloids. Glycoalkaloids are quite stable and therefore, freeze-drying, boiling, dehydration or microwaving have got limited effect and thus persist through the processing conditions into the final products with the levels being proportional to the concentrations in the raw materials used. This current review focuses on the occurrence of glycoalkakloids in potato and potato products that are commonly consumed.
46 citations
TL;DR: Carotenoids have been studied for their ability to prevent chronic disease due to the free radical theory of aging in chronic disease etiology as discussed by the authors, but the antioxidant capability is variable depending on the in vitro system used.
Abstract: Carotenoids have been studied for their ability to prevent chronic disease due to the free radical theory of aging in chronic disease etiology. â-carotene, lycopene, zeaxanthine and others carotenoids have antioxidant properties, but the antioxidant capability is variable depending on the in vitro system used. The physiology, structure and biochemistry is well described. Moreover, sources of carotenoids and health effects along with bioavailability-absorption and metabolism, of carotenoids are well addressed. The effect of carotenoids on biotechnology and the food industry is significantly attributed. Finally, carotenoids as fortified substances in foods and special aspects about carotenenoids as health promoters are well presented along with a glance of carotenoids economics. keywords: Carotenoids, Phtochemicals, Physiology, Biochemistry, Structure, Health effects, Biotechnology.
45 citations
TL;DR: In this article, the authors developed a nutritious and functional gluten free cake formulation by substituting green banana peel flour (GBPF) with rice flour (5, 10, 15% and 20%) and investigated physical properties of GBPF substituted cakes.
Abstract: Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provitamin A, carotenoid, B1, B2, C which are important for human health. In this research, it is aimed to develop nutritious and functional gluten free cake formulations by substituting green banana peel flour (GBPF) with rice flour (5%, 10%, 15% and 20%) and to investigate physical properties of GBPF substituted cakes. Cake volume, specific volume, density, baking loss and height of the cakes were in the range of 831.44 – 1034.11 cm3, 1.91-2.41 cm3/g, 0.41-0.52 g/cm3, 16.38-18.14% and 4.365.77 cm respectively. As a result, GBPF substituted gluten free cakes were successfully produced. Physical analyses of gluten free cakes showed that 5% and 10% GBPF substitution did not affect gluten free cake volume, specific volume, density and baking loss negatively. 5% and 10% GBPF substituted cakes were not different from control cake statistically (p>0.05). However, substitution levels of 15% and 20% resulted in poorer physical properties. Sensory analysis (data not shown) indicated that all GBPF substitution levels were acceptable, as determined by hedonic scala tests. By developing a nutritious gluten free cake alternative, it is expected to provide an alternative in the dietary diversity of individuals with celiac disease.
26 citations
TL;DR: The effect of temperature on colour degradation of green vegetables as well as the chlorophyll content as a factor that contributes to colour variation were studied in this paper, where the studied vegetables were lettuce (leafy) and broccoli (inflorescence).
Abstract: The effect of temperature on colour degradation of green vegetables as well as the chlorophyll content as a factor that contributes to colour variation were studied. The studied vegetables were lettuce (leafy) and broccoli (inflorescence). The results suggested that as the storage temperature increases so the chlorophyll degradation rate increases and so the colour degradation. From the two tested vegetables the lettuce was proved to be more sensitive to chlorophyll and colour degradation. keywords: Temperature, chlorophyll, colour, lettuce, broccoli.
25 citations
23 citations
22 citations
TL;DR: In this paper, a kefir-grain-based fermentation of pomegranate juice as a single or mixed substrate with orange juice, without addition of extra nutrients, was proposed.
Abstract: Fermentation of pomegranate juice as single or mixed substrate with orange juice, without addition of extra nutrients, using kefir grains is proposed. Sugar consumption and ethanol production were monitored during fermentation, while the formation of lactic acid and the survival of lactic acid bacteria were determined during storage at 4 oC for 4 weeks. The results showed that addition of orange juice improved the ability of kefir grains to ferment pomegranate juice, and increased the survival rates of lactic acid bacteria (LAB) contained in kefir grains during storage. Specifically, 75% cells survived (6.48 log cfu/ml) after 4 weeks of storage in the fermented mixed substrate (24% in plain pomegranate juice). Lactic acid formation was observed in all products, especially in the mixed substrate (1.3-1.9 g/l), indicating metabolic activity during storage. In all cases a low decrease of pH was observed. The results show the possibility to produce low-alcoholic nutritious fruit beverages with potential antioxidant (due to pomegranate constituents) and probiotic properties (due to the probiotic species present in kefir grains). In addition sensorial tests that were conducted showed the consumers acceptance for all the fermented juices.
19 citations
TL;DR: In this article, the HPLC analysis of certain plant extracts aiming at the quantification and identification of the present natural carotenoid pigments was performed, and the total carotensoid content of each natural extract was also roughly estimated based on their extinction coefficient at the lmax of the main caroteners following dilution at the appropriate solvent.
Abstract: Carotenoids are a class of natural pigments, familiar to all through the orange-red colours, which are added to many manufactured foods in the forms of natural extracts or as pure chemically syntesided compounds in order to give the desired colouring properties. Recent evidence has correlated a diet rich in certain carotenoids with an increased protection against cardiovascular diseases or even certain types of cancer. In addition, on going research examines potential protective effects of these natural compounds in food systems (e.g. oils and food emulsions). In order to understand and optimise the activity of the natural extracts when used in vitro or in vivo, it is really important first to to identify those active coumpounds that account for any dietary and functional role. This paper focuses on the HPLC analysis of certain plant extracts aiming at the quantification and identification of the present natural carotenoid pigments. Saponification prior to HPLC Analysis was found to be successful in order to remove unwanted lipids and esters and thereby facilitate the idientification of main carotenoid pigments in the natural extracts. By use of UV spectroscopy, the total carotenoid content of each natural extract was also roughly estimated based on their extinction coefficient at the lmax of the main carotenoid pigment following dilution at the appropriate solvent. The identification and quantification of carotenoids in plant extract is considerd as essential in the further development and optimisation of their functional uses as additives and dietary supplements. key words: carotenoids, HPLC analysis, plant extracts, UV spectroscopy.
17 citations
TL;DR: In this paper, the effect of chlorination is partially de-polymerizing and oxidizing of flour starch and Oxidized starch granules are able to swell more rapidly after reaching the gelatinization temperature and the resulting batter system will be adequately viscous to support the cake's structure without collapsing.
Abstract: In order to produce satisfactory cake, ingredients must be balanced accurately. Flour acts as building structure that contributes in the crumb properties. Chlorine treatment of soft wheat flour has been widely used since the 1920s. The functional effect of chlorination is partially de-polymerizing and oxidizing of flour starch. Oxidized starch granules are able to swell more rapidly after the starch reaches the gelatinization temperature and the resulting batter system will be adequately viscous to support the cake’s structure without collapsing. Batter expansion is superior for treated flours, even at the lowest chlorination rate, than for untreated flour. Alternatives to chlorine treatment need to be developed because of the potential carcinogenic effect of chlorination. Egg albumin contributes strength to cake crumb and improves cake volume. Acceptable cake volume can be achieved by heating but the dryer, stiffer crumb that springs back upon compression is not produced by heated flours. Xanthan gum L-cysteine, and hydrogen peroxide plus peroxidase to heat-treated flour and obtained volumes equivalent to cakes produced using chlorine-treated flour. Ozone treatments also are applied in cake flour with some benefits instead of chlorination.
TL;DR: In this article, a study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 percent Aloe vera and was stored in poly packaging and open plates under different temperatures of 00C and 300C in refrigerator and incubator.
Abstract: The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe vera and was stored in poly packaging and open plates under different temperatures of 00C and 300C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes. It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.
TL;DR: In this article, a review examines production potential, postharvest handling practices, marketing, and physicochemical and nutritional properties of sweetpotatoes and concludes that the potential of the crop has been greatly underexploited by the fact that it has been regarded as a poor man's food and is mainly grown under marginal conditions for subsistence by most producers.
Abstract: Sweetpotato (Ipomea batatas) is a versatile crop that serves the roles of food and nutrition security, cash crop in both raw and processed forms. It is a source of livestock feed and has great potential as a raw material for industrial processing. The potential of sweetpotato has been greatly underexploited by the fact that it has been regarded as a poor man’s food and is mainly grown under marginal conditions for subsistence by most producers, who are rural small-scale farmers in developing countries, such as Kenya and Uganda. Losses in the highly perishable root crop and its leaves are exacerbated by lack of appropriate postharvest knowledge, technologies and facilities. Inadequate information on available cultivars also limits the maximum utilization of the crop and leaves. The current review examines production potential, postharvest handling practices, marketing, and physicochemical and nutritional properties of sweetpotatoes.
TL;DR: In this article, a simple and fast method was developed for the varietal classification of Greek wines according to grape cultivar using attenuated total reflectance (ATR) Fourier transform infrared (FT-IR) spectroscopy.
Abstract: The assessment of wine authenticity is a critical issue that has gained a lot of interest internationally. A simple and fast method was developed for the varietal classification of Greek wines according to grape cultivar using attenuated total reflectance (ATR) Fourier transform infrared (FT-IR) spectroscopy. The phenolic content and color parameters of wine samples (n=88) made by two white (Vilana and Dafni) and two red (Kotsifali and Mandilari) grape varieties were measured and their FT-IR spectra were recorded. Principal Component Analysis (PCA) of their chemical parameters indicated that the wines can be discriminated based on their different phenolic content. The spectroscopic analysis combined with discriminant analysis of the fingerprint region of the spectra (1800-900 cm-1) resulted in complete discrimination of the grape varieties. The proposed method in comparison with the rest analytical methods is simpler, less time consuming, more economical and requires reduced quantities of chemical reagents prior to analysis. keywords: Wine, Variety, FT-IR, Authentication.
TL;DR: In this paper, a preliminary research has been conducted regarding fermentation of Cornus mas L. juice with one potential probiotic microorganism (Lactobacillus paracasei K5) and one probiotic LactobACillus plantarum ATCC14917 for functional beverage production.
Abstract: Over the last decades there is an increasing demand for consumption of functional foods which claim to provide health benefits. These days the majority of probiotic products are well established by the form of dairy products. However lactose intolerance, cholesterol substances and the increase of vegetarianism lead the research for commercial production, to find new, non-dairy, suitable media for probiotic products. Therefore, a preliminary research has been conducted regarding fermentation of Cornus mas L. juice with one potential probiotic microorganism (Lactobacillus paracasei K5) and one probiotic Lactobacillus plantarum ATCC14917 for functional beverage production. The viability of the aforementioned microorganisms was monitored during fermentation in different pH values, at 0 min, 24 h and during storage (5 oC) for 1,2,3 and 4 weeks. The results showed that Lactobacillus. plantarum ATCC 14917 and Lactobacillus paracasei K5 retained their viability at high levels (at least 6 log cfu/ml) under storage at 5 oC for 4 weeks, which is considered as an important prerequisite for the characterization of the product as probiotic. Likewise the outcome showed that it is likely to produce a potential functional Cornus mas L. beverage with antioxidant activity (due to Cornus mas L. ingredients) and potential probiotic activities (due to the potential probiotic strains). keywords: Functional, probiotic, Cornus mas L., Lactobacillus.
TL;DR: In vitro simulated gastrointestinal digestion (GID) was performed to evaluate changes in bioactive properties of Poultry protein hydrolysate HCP Premium P150 (PPH) showing strong antioxidant (448.2±37.0 μM TE/g of protein) and moderate Angiotensin-I converting enzyme inhibitory activity (IC50 0.617±0.022 mg/ml) as discussed by the authors.
Abstract: In vitro simulated gastrointestinal digestion (GID) was performed to evaluate changes in bioactive properties of Poultry protein hydrolysate HCP Premium P150 (PPH) showing strong antioxidant (448.2±37.0 μM TE/g of protein) and moderate Angiotensin-I converting enzyme inhibitory activity (IC50 0.617±0.022 mg/ml). Antioxidant and ACE-inhibitory activity were measured with use of ORAC assay and FRET-substrate methods, correspondingly. Gastric digestion (GD) increased ACE inhibitory activity 2.23 times and didn’t change antioxidant activity of PPH significantly. The subsequent intestinal digestion increased antioxidant activity 1.29 times and didn’t change ACEinhibitory activity significantly. New potent ACE-inhibitory peptides: APGAPGPVG (IC50 16.2±3.8 μM), PDLVF (IC50 84.9±6.3 μM) and an antioxidant dipeptide WG (2.29±0.04 μM TE/μM) were identified in the digested PPH. The digested PPH proved to be a rich source of antioxidant and ACE inhibiting molecules and could be a potential new food ingredient used for prevention or treatment of socially significant diseases. keywords: Antioxidant hydrolysate, ACE-inhibitory hydrolysate, in vitro gastrointestinal digestion, chicken hydrolysate
TL;DR: The present review focuses on the functionality of SB lipids and refers to those studies that suggest the sea buckthorn could have various beneficial effects on cardiovascular health, insulin and glucose response, renal health, hepatic health, Gastric health, epidermis health, cancer, ophthalmologic health and oxidative stress and toxicity.
Abstract: Hippophae rhamnoides, also named as Sea Buckthorn(SB) is a spiny bush with long and narrow leaves, and orange yellow berries. It is native to Europe and mainly to Asia. The leaves, fruits and the seeds of sea buckthorn contain many bioactive compounds. These compounds are various natural antioxidants such as ascorbic acid, tocopherols, carotenoids, flavonoids, whereas besides them all we can find macronutrients such as proteins, lipids (mainly unsaturated fatty acids and phytosterols), vitamins (especially vitamin C), minerals, small amounts of sugars and organic acids. The present review focuses on the functionality of SB lipids and refers to those studies that suggest the sea buckthorn could have various beneficial effects on cardiovascular health, insulin and glucose response, renal health, hepatic health, Gastric health, epidermis health, cancer, ophthalmologic health and oxidative stress and toxicity. keywords: Sea buckthorn, Hippophae rhamnoides L., Functionality, Fatty acids, Lipids.
TL;DR: The scope of this review is to present current knowledge about the methodological approaches used to quantify and characterize the potential probiotic character of microorganisms and to report some new perspectives in the study of probiotics using ‘’omics’’ techniques.
Abstract: In recent years the roles of probiotics as functional ingredients in food has been highly adopted by the consumers and are under constant investigation by the scientific community. As a result, several probiotic-containing foods have been introduced in the market with an annual share of several billion dollars. Of particular interest in the probiotics research is the profiling of probiotic character of the microbes involving both in vitro and in vivo approaches. Initially traditional microbiological techniques were used; however they suffer by many limitations and therefore the development of new techniques, which are primarily based on the analysis of nucleic acids have been introduced. The scope of this review is to present current knowledge about the methodological approaches that are used to quantify and characterize the potential probiotic character of microorganisms. Moreover, it will focus on molecular and non-molecular tools and finally will report some new perspectives in the study of probiotics using ‘’omics’’ techniques.
TL;DR: Nuclear magnetic resonance spectroscopy (NMR) is the most powerful technique for determining the structure of organic compounds and is used successfully in various food systems for quality control and research as mentioned in this paper.
Abstract: Nuclear magnetic resonance spectroscopy (NMR) is the most powerful technique for determining the structure of organic compounds. NMR techniques are used successfully in various food systems for quality control and research. NMR spectroscopy is used to determine structure of proteins, aminoacid profile, carotenoids, organic acids, lipid fractions, the mobility of the water in foods. NMR spectroscopy is also used to identify and quantify the metabolites in foods. Also vegetable oils, fish oils, fish and meat, milk, cheese, wheat, fruit juices, coffee, green tea, foods such as wine and beer are among the last NMR applications. In addition, NMR spectroscopy is utilized for foodomics which is a new discipline that brings food science and nutritional research together. NMR techniques used for the food authentication are oneand two-dimensional NMR techniques, high resolution liquid state 1H and 13C NMR techniques, N15 and P-31 NMR techniques, 1H HR/MAS (high resolution magic angle spinning) NMR techniques. At this study, usage purposes of nuclear magnetic resonance spectroscopy for foods were collected. keywords: Nuclear magnetic resonance spectroscopy (NMR), Application, Quality properties, Foods.
TL;DR: A cross-sectional baseline survey was conducted in Western (Migori and Busia) and Coastal (Kilifi and Kwale) regions of Kenya between March 2013 and February 2014 using structured questionnaires to assess the post-harvest practices, opportunities and constraints in cassava processing.
Abstract: Despite its great potential as a food, feed and for industrial application, its processing and marketing remains economically unexploited. A cross-sectional baseline survey was undertaken in Western (Migori and Busia) and Coastal (Kilifi and Kwale) regions of Kenya between March 2013 and February 2014 using structured questionnaires to assess the post-harvest practices, opportunities and constraints in cassava processing. Results indicate that cassava processing is predominantly (58%) a women affair, males accounting for 42% with modal processors age being 32 years. Flour was the most common processed cassava product in the Coast (33%) while dried chips was highly produced in Migori and Busia in equal proportion of 43%. Other important products included cassava crisps and composite flour. Coast region had a greater diversity of products which are none existent in other regions. Most of the processing across the regions are small scale with workers mostly being the owners and activities take place in open yards with majority of these being in Busia (85 %) followed by Migori (67 %) and Coast region (57 %). Constraints during cassava processing were ranked in the following order: irregular and inadequate supply coupled with low seasonal demand for cassava and cassava products; high perishability of cassava roots; lack of value addition and processing tools; poor group dynamics, cohesion and management structure; lack of capacity building in production and processing technologies. There is very limited value addition to cassava in the study regions and hence the need to develop innovative technologies as well as new domestic and industrial products. Consumer sensitization and awareness on utilization of cassava and cassava products may be key to its promotion.
TL;DR: Most of the above herbal infusions exceed thujone limits as set by EMA, which are 3 mg/ day for wormwood and 5 mg/day for sage, and the average toxicity as performed by the Microtox® Analyzer showed higher levels of toxicity in sage infusions compared to the wormwood.
Abstract: Artemisia absinthium (wormwood) and Salvia sp. (sage) are used as additives to pharmaceuticals, food and alcoholic beverages while in Greece both herbs are also consumed as infusions. The compounds ɑand β-thujone, are monoterpenes, which are found in various preparations of these herbs. According to organizations (EMA, SCF) and clinical studies, ɑand β-thujone have shown neurotoxic effects in humans over established limits. In this study wormwood and sage infusions were investigated in terms of the relative % content of the volatile constituents and the concentrations of ɑand β-thujone by gas chromatography-mass spectrometry (GC-MS). In sage infusions, ɑ-thujone was the predominant isomer while in wormwood ɑ-thujone was dominated. Our results revealed that most of the above herbal infusions exceed thujone limits as set by EMA, which are 3 mg/day for wormwood and 5 mg/day for sage. Furthermore, the average toxicity as performed by the Microtox® Analyzer showed higher levels of toxicity in sage infusions compared to the wormwood. No correlation was found between thujone content and toxicity levels of both sage and wormwood infusions.
TL;DR: The dietary knowledge of diabetic patients is inadequate and need improvement and there is a need to set up a health education programme on diabetes mellitus which would also include a self-monitoring programme.
Abstract: The aim of this study was to assess dietary knowledge among females with diabetes in Amman, Jordan. We performed a cross-sectional study of diabetic patients attending outpatient diabetes clinics, at several hospitals in Amman . A questionnaires and 24-hour dietary recall were completed by the participants. The study used a face to face interview during which a questionnaire was filled by the investigator about knowledge and attitudes of diabetic patients. The study sample was composed of 180 females. Most of the patients have diabetes for more than two years (78.3%) and had a positive family history of diabetes as a first degree relative. About 50% suffered from diabetes related health disease and about half of the patients were overweight and 32.2% were obese. More than half of patients (56.1%) gave wrong answers for meals recommended for diabetes/day and that should be used with hypoglycemia (44.5%), food rich in protein (47.6%), number of snacks (50.6%) and their role (43.1%), drinks permitted with unlimited amounts (61.4%) and suitable time to drink juice (78.1%). Most of the patients gave correct answers for food rich in fats (48.4%), cholesterol (47.8%), and controlling blood sugar (51.7%), right and number of snacks recommended (68.7%) and food which raises blood sugar (49.1%). According to the results, the dietary knowledge of diabetic patients is inadequate and need improvement. The study recommends that there is a need to set up a health education programme on diabetes mellitus which would also include a self-monitoring programme.
TL;DR: In this paper, mint powder was used as a source of natural antioxidant in the preparation of biscuits with optimized levels of different forms of mint (powder, extract and pure menthol) for five months packed in unit pouches of metalized polyester/poly laminated pouch at room temperature and tested periodically for sensory parameters.
Abstract: In this study, Mint (Mentha Spicata L.) was used as a source of natural antioxidant in the preparation of biscuits with optimized levels of different forms of mint (powder, extract and pure menthol). The biscuits were stored for five months packed in unit pouches of metalized polyester/poly laminated pouch at room temperature and tested periodically for sensory parameters. The stability of biscuit lipids were studied by determining free fatty acid, peroxide value, thiobarbituric acid value and total antioxidant capacity. In sensory evaluation, pure menthol (MNT-M) scored higher (p< 0.05) panel score than mint powder (MNT-P) and mint extract (MNT-E) biscuits. The antioxidative activity of mint biscuits was compared with that of biscuit incorporated with Butylated hydroxyl anisole (BHA) initially as well as at the end of five months. The results indicated that mint powder had shown good antioxidant property as natural antioxidant along with other chemical parameters in biscuits, which were quite comparable with BHA biscuits.
TL;DR: In this article, the ability of parsley fermented juice to reduce DPPH synthetic radical, reducing power of Fe3+ ion and the capacity of chelating transition metal ions were assessed.
Abstract: Parsley (Petroselinum crispum) is an herbaceous vegetable used as foodstuff, spice and medicinal plant because it provides antioxidants especially flavonoids (apigenin), vitamins (K, C and A), and volatile oils, among other compounds. Because parsley has important concentrations of nitrates and flavonoids, very little vegetal pigment and a mild flavour profile, it was chosen for this study. The aim of this study was to obtain parsley juice rich in nitrite and polyphenols and to assess its antioxidant activity. To obtain nitrite from nitrate by enzymatic reaction, Staphylococcus xylosus ATCC 29971 was used as nitrate reductase source. To obtain the vegetable juice, fresh roots were minced and homogenized in aqueous solution. The sterile juice was filtered and then inoculated with S. xylosus and incubated at 37°C. The nitrate and nitrite concentrations (mg/L) were determined using a colorimetric method using salicylic acid and Griess reagent, respectively. The total polyphenols content (TPC) was measured with Folin-Ciocalteu reagent and expressed as mg gallic acid equivalent / 100 mL (mg GAE / 100 mL). The total flavonoids content (TFC) was measured with aluminium chloride reagent, and expressed as mg catechin equivalent / 100 mL (mg CE / 100 mL). To determine the antioxidant activity of parsley juice, the ability to reduce DPPH synthetic radical, reducing power of Fe3+ ion and the capacity of chelating transition metal ions were assessed. Maximum concentration of nitrites was achieved for parsley juice in the presence of S. xylosus after 24 hours; TPC was 14.87 mg GAE / 100 mL and TFC was 11.21 mg CE / 100 mL. The ability of parsley fermented juice to reduce DPPH synthetic radical was 79.45%, while the capacity to reduce Fe3+ was 0.758 ± 0.14 (absorbance at 700 nm) and to chelate Fe2+ ion was 23.64%. Parsley juice represents an important source of natural nitrate and flavonoids, with important antioxidant capacity.
TL;DR: Eating habits, contribution of specific food groups to energy intake and the influence of several factors on energy intake among the middle aged and elderly population are highlighted.
Abstract: Adulthood and middle age is widely recognized as the time of life when unhealthy eating habits may develop. Data from various studies have demonstrated that changes in eating habits may also occur during old age. It is essential to acknowledge that a high consumption of certain food groups such as sweetened beverages, meat and eggs may contribute to an increased energy intake. This obviously results in high body mass index (BMI) and consequently an increased risk of noncommunicable diseases (NCDs) and obesity. Energy intake among middle aged and elderly individuals may be influenced by socio demographic factors (for example: age, gender, socio economic status), social factors (for example: marital status), environmental factors like access to food commodities as well as nutrition knowledge and physical activity level. The present review highlights eating habits, contribution of specific food groups to energy intake and the influence of several factors on energy intake among the middle aged and elderly population.
TL;DR: The results of the current study were encouraging for producing a probiotic fresh cheese with high added value and increased safety levels, according to the test panel.
Abstract: The aim of the study was the production of fresh cheese with enhanced quality, standardized characteristics and increased functional and nutritional value. The main idea was to produce probiotic cheese with the use of probiotic bacteria isolated from the microflora of traditional Greek products. For this reason, fresh cheese was produced according to the traditional method (control) and the probiotic strain Lb. plantarum T571 was also added as co-culture (probiotic). All samples were inoculated with L. monocytogenes (3 strains) of 3 log CFU/g initial inoculum level. Microbiological analysis occured during cheese production and until the end of the shelf life of the product stored at 4°C under vacuum packaging. pH, water activity (aW) and titratable acidity were also monitored along with the sensory analysis of the product. The survival of probiotic and Listeria strains was assessed by Pulsed Field Gel Electrophoresis (PFGE). Results showed that on the 1st day of manufacture the population levels of lab exceeded 8 log CFU/g for all inoculated samples. By the end of shelf life, the population levels of lab in probiotic samples were approximately 7.5 log CFU/g. However, the probiotic samples resulted to significantly higher acidity, lower pH and reduced counts of coliforms and Listeria spp. The quality characteristics of probiotic products compared with the control ones were better according to the test panel. Regarding the PFGE results, Lb. plantarum T571 strain was found in all cases at populations above 7 log CFU/g. Although further research is needed, the results of the current study were encouraging for producing a probiotic fresh cheese with high added value and increased safety levels. keywords: Functional food, fresh cheese, probiotic culture, Lb. plantarum, Listeria monocytogenes, PFGE, safety.
TL;DR: In this paper, a procedure for industrial enzymatic proteolysis of cheese whey proteins was designed, where the pattern of antigens was considered, along with molecular descriptors of bitter taste, antioxidant capacity, and anti-hypertensive activity.
Abstract: Bioinformatics was used to design a procedure for industrial enzymatic proteolysis of cheese whey. The specificity rules for commercial enzymes were applied to in silico proteolysis of cheese whey proteins. The pattern of antigens was considered, along with molecular descriptors of bitter taste, antioxidant capacity, and anti-hypertensive activity. The main objective was to obtain hydrolysates with reduced antigenicity and satisfactory sensory properties; an additional goal was to characterize their bioactivity profiles. Protamex/Alcalase mixtures were first used as multienzyme compositions to obtain non-bitter cheese whey hydrolysates. The multifactor optimization performed for degree of hydrolysis, free amino acid content, and residual antigenicity has revealed the optimal Protamex/Alcalase ratio of 3.5:0.5 and the optimal hydrolysis duration of 90 min. The hydrolysate obtained using Protamex/Alcalase 3.5:0.5 mixture had a double antioxidant capacity and a 15 times lower ACE-I inhibition concentration IC50 compared to cheese whey concentrate, and an 11 times lower b-LG residual antigenicity. keywords: cheese whey hydrolysis, bioinformatics, debittering, b-lactoglobulin antigenicity.
TL;DR: In this article, the authors identified the determinants of overweight and obesity among adolescents in public schools in Kwara state, Nigeria using modified Food Frequency Questionnaire (FFQ) and Physical Activity Questionnaire for adolescents (PAQ-A).
Abstract: Adolescents and childhood overweight and obesity have been observed as one of the serious public health challenges of the 21st century by World Health Organization. This study identified the determinants of overweight and obesity among adolescents in public schools in Kwara state, Nigeria. Multistage and stratified sampling techniques were used to randomly select 515 participants which comprised of 343 girls and 172 boys aged (10-19) years in 8 public secondary schools from 32 schools in 2 zonal inspectorate divisions. Data was collected using modified Food Frequency Questionnaire (FFQ) and Physical Activity Questionnaire for Adolescents (PAQ-A). Digital bathroom scale and stadiometer were used to measure weight and height of the participants. (SPSS, Version 20) and WHO Anthroplus were used to analyze the data. Overall prevalence of overweight is (4.7%) and obesity (0.2%), while prevalence for male and female overweight (0.6%, 6.7%) and obesity (0%, 0.3%) respectively. Calculated mean BMI for age of the participants was (19.72± 2.62) kg/m2. Overweight and obesity were positive but weakly correlated to food consumption (FC) of participants (r= 0.012), however the relationship was significant (p< 0.001). Furthermore, overweight and obesity were negatively correlated with no significance to the physical activity level of participants (r=-0.105). Participants need to consume more of low calorie foods such as fruits and vegetables and should also engage in more physical activity practices such as aerobics to lower overweight and obesity prevalence.
TL;DR: In this article, a Raman spectroscopic method and the conventional distillation method for the determination of alcohol content % (v/v) in Greek spirit Tsipouro used.
Abstract: A Raman spectroscopic method and the conventional distillation method for the determination of alcohol content % (v/v) in Greek spirit Tsipouro used. A univariate calibration model was constructed employing the band area at 880 cm-1 of standard ethanol solutions. The concentrations of 46 samples were then measured using the calibration model and the results were compared with those obtained using the conventional analysis employing a distillation step. Alcohol content in Greek spirit Tsipouro measured with the conventional method ranged from 35.1 to 71.2 % (v/v). The determination coefficient (R2) value was 0.9997 while the corresponding values of the relative errors ranged between – 13.1 -1.0 %. According to the proposed method the alcohol concentration in Greek spirit Tsipouro ranged from 27.7 to 68.2 % (v/v). The proposed method is simple, rapid, economical and does not require any sample pre-treatment steps. It could be a starting point for the design of more specific models according to the requirements of the spirit industry. keywords: Greek spirit; Tsipouro; ethanol; Raman spectroscopy; quantitative analysis.