Showing papers in "Current Research in Nutrition and Food Science Journal in 2017"
TL;DR: Beetroot drink is a good approach for non-dairy probiotic, free from cholesterol and with health promoting components, and gradual decline in pH and sugar content with time is revealed.
Abstract: The study was planned to prepare nondairy probiotic drink using beetroot juice. Probiotic potential was examined on the basis of viability of Lactobacillus rhamnnosus, Lactobacillus plantarum and Lactobacillus delbrueckii sb. Probiotic drink was prepared at pH 6.5 and optimum fermentation temperature of 37 °C. There was gradual decline in pH and sugar content with time. Total phenols, flavonoids and antioxidant activity were enhanced in probiotic drink as compared to fresh juice sample. Study revealed that beetroot drink is a good approach for non-dairy probiotic, free from cholesterol and with health promoting components. Current research in nutrition and Food science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 257-262 ContACt Navnidhi Chhikara navnidhi24@gmail.com Department of Food Technology & Nutrition, Lovely Professional University,
69 citations
TL;DR: In this article, Physicochemical, mechanical and sensory properties had been investigated for Jamun fruit as well as seed in this paper for further use and storage, the whole fruit was 8.99±1.89gm whereas the seed weight was 1.64±0.21gm.
Abstract: Jamun (Syzygium cuminii) is an important minor fruits in India. Minor fruits are good source of nutrition and pharmaceuticals properties. Among all minor fruits Jamun is highly perishable but nutritious. It is mainly used for diabetes patients and in the pharmaceuticals industries. It is a good source of anthocyanin, effective against the analgesic properties. There is no proper data available for the Indian Jamun. The fruit is having a very good market value, but due to its unavailability and perishability it is still unexploited. Physicochemical, mechanical and sensory properties had been investigated for Jamun fruit as well as seed in this paper for further use and storage. Weight of the whole fruit was 8.99±1.89gm whereas the seed weight was 1.64±0.21gm. In case of mechanical property whole fruit can be penetrated up-to 4.1mm whereas, at the same load for seed it can penetrate up-to 2.53mm. Purple colour for pulp, juice and whole fruit was -9.7, -0.9, and -0.76 respectively. High amount of polyphenol (203.76±9.84, 386.51±10.25) tannin (94.52±9.19, 388.99±7.34) and anthocyanin (195.58±6.15, 18.47±1.99) present in both fruit and seed. In case of minerals, presence of K, Ca and Na are significant. In case of sensory analysis mouthfeel and colour was good compared to market sample. This study is helpful for the postharvest processing, machine designing and for further analysis of Jamun.
51 citations
TL;DR: Some of the recent work in electrochemical biosensors are discussed and the challenges they believe bios Sensors need to overcome to become the industry standard are appraised.
Abstract: Rapid and accurate analysis of food produce is essential to screen for species that may cause significant health risks like bacteria, pesticides and other toxins. Considerable developments in analytical techniques and instrumentation, for example chromatography, have enabled the analyses and quantitation of these contaminants. However, these traditional technologies are constrained by high cost, delayed analysis times, expensive and laborious sample preparation stages and the need for highly-trained personnel. Therefore, emerging, alternative technologies, for example biosensors may provide viable alternatives. Rapid advances in electrochemical biosensors have enabled significant gains in quantitative detection and screening and show incredible potential as a means of countering such limitations. Apart from demonstrating high specificity towards the analyte, these biosensors also address the challenge of the multifactorial food industry of providing high analytical accuracy amidst complex food matrices, while also overcoming differing densities, pH and temperatures. This (public and Industry) demand for faster, reliable and cost-efficient analysis of food samples, has driven investment into biosensor design. Here, we discuss some of the recent work in this area and critique the role and contributions biosensors play in the food industry. We also appraise the challenges we believe biosensors need to overcome to become the industry standard.
38 citations
TL;DR: There is an urgent need to promote food safety practices in the production and consumption of street vended foods, particularly in the developing countries where levels of hygiene standards are questionable, in order to ensure that the health of the consumers is safeguarded, and at the same time ensuring provision of nutritious, healthy and affordable foods that are easily accessible to all.
Abstract: Street food selling is largely an informal nature of enterprise which is a common practice all over the world. In the third world countries, this normally unregulated practice is mainly used in solving socio-economic shortcomings through the provision of ready-to-eat meals at affordable prices as well as a means of providing employment. Street vended foods are readily available in many forms that the consumers can choose from, depending on their tastes and preferences, and also their affordability. Due to this, these foods, in one way or another, and directly and indirectly, can significantly influence human nutrition, food security and safety. Current literature indicates that increased consumption of street vended foods can immensely contribute to provision of nutrients and availability of food to millions of people worldwide. Of greatest importance in the current developments in street foods is the fact that they have been identified as probable means for micronutrient fortification in an effort to prevent nutritional deficiency diseases. These foods though, have potential risks to the consumers in terms of food safety issues linked to them. In the developing countries for instance, they are usually prepared under unhygienic conditions with little or no regard to food hygiene, a situation that often exposes the consumers to microbiological and chemical hazards that can have detrimental health effects in their lives. There is therefore an urgent need to promote food safety practices in the production and consumption of street vended foods, particularly in the developing countries where levels of hygiene standards are questionable, in order to ensure that the health of the consumers is safeguarded, and at the same time ensuring provision of nutritious, healthy and affordable foods that are easily accessible to all. article history Received: 01 June 2017 Accepted: 23 June 2017
38 citations
TL;DR: In this paper, the authors proposed to prepare a papaya-based beverage with whey incorporation (0, 25, 50, and 100), which is a major environmental pollutant from dairy industry, which can enhance shelf life, new product development and finally commodity value in market.
Abstract: Introduction Fruits and vegetables embrace an important status among the health foods as they provide significant amount of nutrients, especially vitamins, minerals, fiber sugars and antioxidants as well as it’s refreshing and thirst quenching behavior1. However, due to highly perishable nature and short shelf life of fruits and vegetables, immediate processing into preserved products becomes essential to avoid post-harvest losses. India contributes 42% of world production from 30% of the global area under papaya cultivation and is largest producer according to FAO report (2012). Papaya accounts for 6.6% of total crop and covers only 1.9% of the total area under fruit cultivation in India2. So Papaya was selected for preparation of fruit drink due to its reasonable price, Abstract Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses. Their value addition can enhance shelf life, new product development and finally commodity value in market. The present work was planned to prepare papaya based beverage with whey incorporation (0, 25, 50 and 100%), which is a major environmental pollutant from dairy industry. RTS was evaluated for its nutritional composition, physicochemical attributes like titratable acidity, total soluble solids, total and reducing sugars and sensory quality. Microbial quality was also observed for 60 days. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor sensory and microbial quality was observed. Beverage with 25% addition was found most acceptable with overall acceptability of 8.59±0.21. Selected beverage has 15.05±0.18 oBrix TSS, 0.30±0.11% acidity, 5.37±0.01g/100g reducing sugar, 14.06±0.46 g/100g total sugar and 5.60±0.02 mg/100g ascorbic acid, thus depicting enhanced nutritional value and this creates a scope for better health, enhanced papaya postharvest value and whey utilization. Article history
35 citations
TL;DR: The study was done to assess Zn and Mg deficiency in 42 persons having low ALP activity and 45 healthy controls and significant positive correlation was found between the minerals and ALP.
Abstract: Alkaline Phosphatase (ALP) enzyme activity is usually measured as a part of liver function test (LFT) to detect increases in its activity. Less attention has been put to know the conditions associated with decreases in its activity. Micronutrients like Zinc (Zn) and Magnesium (Mg) are important causes of low ALP activity. Our Objective is to find out Zn and Mg deficiencies as important cause of decrease in ALP activity and to initiate supplementation of these minerals. The study was done to assess Zn and Mg deficiency in 42 persons having low ALP activity and 45 healthy controls. Correlation between minerals and ALP activities were also carried out. It was found that 52.38 % of cases are Mg deficient and 47.62 % cases are Zn deficient. A significant decrease in Zn and Mg was observed in low ALP cases when compared with control (p<0.001, p<0.05). Significant positive correlation was found between the minerals and ALP. Serum Zn and Mg are essential for human body and by screening their deficiency, supplementation of minerals can be initiated. Current research in nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 347-352 COntACt Bratati Singh bratati.singh76@yahoo.co.in Dept of Biochemistry, IMS & SUM Hospital, Bhubaneswar, Odisha,
29 citations
TL;DR: Both, the benefits and limitations of the available methods and their usability in assessing hydration status of the elderly are described.
Abstract: Assessment of hydration status is complex and difficult to achieve. Few assessment methods have been validated to accurately measure the fluid compartments in the body, but they have little application in practice. Different techniques have been developed to determine hydration status for the use in clinical settings, but their diagnostic accuracy remains questionable. Since many experts argue that there is no 'gold-standard' technique and one can never be achieved, this paper describes both, the benefits and limitations of the available methods and their usability in assessing hydration status of the elderly.
28 citations
TL;DR: Alaa Kareem Niamah alaakareem et al. as mentioned in this paper studied the effect of adding Saccharomyces boulardii on yogurt quality and showed that the addition of yeast to starter cultures improved the survivability of bacterial starter culture.
Abstract: The effect of adding Saccharomyces boulardii on yogurt quality was studied. Yogurt control was made using whole cow’s milk and classic starter culture. Other three treatments of yogurt were made by adding 1%,2% and 3% of Saccharomyces boulardii with yogurt starter. pH values and proteolytic activity of all yogurt treatments were determined during fermentation time. Changes in physicochemical and microbial properties of yogurt product were observed during storage time (21 days at 4°C). Yogurt samples with added yeast to starter cultures showed a slight increase in pH values during the 6 hours of fermentation. After fermentation time, pH and proteolytic activity of yogurt with 3% yeast were 4.05 and 250 μg/ml while control sample was 4.22 and 200 μg/ml respectively. pH, TN, WSN, TVFA and WHC values of yogurt with Saccharomyces boulardii were slightly increased whereas decreased the STS percentage compare with control yogurt without yeast during storage time. The addition of Saccharomyces boulardii improved the survivability of bacterial starter culture. After 21 day, Saccharomyces boulardii counts were 5.78, 6.01 and 6.31 Log. CFU/gm for yogurt with 1%,2% and 3% yeast respectively whereas Log. lactic acid bacteria of yogurt with 3% yeast was 7.53 and 7.55 for Lactobacillus bulgaricus and Streptococcus thermophilus. Current Research in Nutrition and Food Science Journal Website: www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 300-307 CONTACT Alaa Kareem Niamah alaakareem2002@hotmail.com Department of Food Science, College of Agriculture, University of Basrah, Basra, Iraq, 61004. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.15 Article History Received: 21 August 2017 Accepted:10 September 2017
22 citations
TL;DR: In this article, the authors evaluated the gelatin extracted from fish skin and bone for application to Panna cotta products and concluded that the extracted fish gelatin has desirable chemical and physical properties.
Abstract: The utilization of fish processing waste for value-added by-products has attracted considerable attention. The present study aims to evaluate the gelatin extracted from fish skin and bone for application to Panna cotta products. The optimum conditions of gelatin extraction from Sea Bass, Nile tilapia and Red tilapia skin and bone wereat 80 and 90 °C for 2.5 h, respectively. Nile tilapia skin and bone gelatins represent the most hydroxyprolinecontent of 45.38 ±1.32 and 23.28±1.12 g, respectively (p≤0.05). Nile tilapia skin gelatin has the strength gel of 860.50 g which higher than Nile tilapia bone. The foaming ability normally increases at pH 3 to 6 and has emulsifier ability. Sodium chloride (NaCl) and activated carbon have effecting to removethe color and odor of extracted gelatin. Nile tilapia bonegelatin is the most suitable asan ingredient for Panna Cotta recipe. Panna Cotta milk mix berries has the maximum satisfaction levels in the female and male group of 4 to 5 (like very much to like extremely) for their flavor and texture by surveying satisfaction of customer in 5 points hedonic scale (30 persons). The average costs of production are between 0.56-0.71 US$/cup (200 g). Therefore, it can be concluded that fish gelatin can apply the ingredient in Panna Cotta Recipe or cook with another kind of foods.The extracted fish gelatin has desirable chemical and physical properties. It is suitable as a food ingredient which aspects as an alternative source of mammalian gelatin. Current research in nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 263-273 COnTACT Sirikhwan Tinrat sktinrat@gmail.com Department of Biotechnology, Faculty of Applied science, King Mongkut’s University of Technology North Bangkok, Bangkok, 10800, Thailand. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.11 Article history Received: 19 July 2017 Accepted: 27 November 2017
17 citations
TL;DR: During storage at room temperature thiobarbituric acid and free fatty acid content were increased while total phenolic content and antioxidant activity were decreased with increase in temperature and progression of storage period.
Abstract: Present study is undertaken with the aim of estimating quantitative changes in nutritional, phytochemical and sensory properties of snack bar. Nowadays consumers are more concerned about their health, so the need for the nutraceuticals has been increased. In view snack ball was prepared using varied concentrations of jackfruit seed flour and ragi in three different formulations. Present study also quantifies changes in thiobarbituric acid, free fatty acid, total phenolic content and antioxidant activity of snack bar packed in polypropylene and metalized polyester films and stored under room temperature conditions for 28 days of storage study. During storage at room temperature thiobarbituric acid and free fatty acid content were increased while total phenolic content and antioxidant activity were decreased with increase in temperature and progression of storage period. Maximum retention of phytochemicals was observed in the snack ball packed in polypropylene as compared to metalized polyester films and stored at room temperature conditions. Present study indicates potential application of jackfruit seed flour for preparation of low cost nutritious value added product. Article history Received: 03 July 2017 Accepted: 27 July 2017
14 citations
TL;DR: In this article, the authors investigated the effect of gastrointestinal digestion on the stability of these characteristics and found that the order of extraction efficiency for high bioactive compounds and antioxidant activity was water> methanol> hexane.
Abstract: Raphanus sativus (L.) var. caudatus Alef (Thai rat-tailed radish), Brassica juncea (L.) Czern. (leaf mustard) and Brassica juncea (L.) Coss. var. sareptana Sinskaja (mustard green) are cruciferous vegetable commonly consumed in Thailand and Asian countries. The vegetables were extracted with different solvents namely methanol, hexane and water prior to total phenolic content (TPC), phenethyl isothiocyanate (PEITC) content and antioxidant activity by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1picrylhydrazyl (DPPH) assay were determined. Effects of gastrointestinal digestion on stability of these characteristics were investigated. It was found that the order of extraction efficiency for high bioactive compounds and antioxidant activity was water> methanol> hexane. Among vegetables, mustard green showed the highest TPC, PEITC, FRAP and DPPH values being 19.78 ± 0.01 g GAE, 9.65 ± 1.08 μmol, 7.75 ± 0.31 μM FeSO4 and 8.18 ± 0.01 μM TE per 100g, respectively. Decreases in DPPH (30.6-53.5%), FRAP (49.0-88.0%) and PEITC (27.2-56.7%) values were slightly higher than TPC (27.9-41.6%) after in vitro digestion. It can be said that Thai cruciferous vegetables contain substantial chemical property and this may promote their health protection but the stability through digestive system should be warranted. Article History Received: 05 July 2017 Accepted:02 August 2017
TL;DR: There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt, and the application of 1% of resistant starch enriched cassava starch as yoghur thickener produces significant quantity ofresistant starch in yoghut with acceptable sensory and physico -chemical properties.
Abstract: Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch inpopular foods such as yoghurt. Thecurrent research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety onphysico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4 oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starchsignificantly increased (p≤0.05) the total solids content of yoghurtbut did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties. Current Research in nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 353-367
TL;DR: Lee et al. as mentioned in this paper compared the antioxidant capacity and total phenolic content as well as the chemical groups of fresh, oven-dried and stir-fried tamarind (Tamarindus indica L.) leaves.
Abstract: The aim of this study was to compare the antioxidant capacity and total phenolic content as well as the chemical groups of fresh, oven-dried and stir-fried tamarind (Tamarindus indica L.) leaves. Methanol was used for extraction of fresh, oven-dried and stir-fried tamarind leaves. The stir-fried leaves were prepared using medium heat for 10 minutes prior to extraction and chemical analysis while dried leaves were obtained by oven drying at 60°C for 3 hours. The stir-fried leaves had significantly highest total phenolic content (TPC) (139.87 mg/g) and percentage DPPH radical-scavenging inhibition (69.92%) while the fresh leaves had the lowest TPC (39.31 mg/g) and antioxidant capacity (16.46%). The FTIR spectral data suggest that the heat treatment increased the amine groups as well as the antioxidant capacity of the tamarind leaves. To increase the antioxidant capacity, the tamarind leaves should be prepared in a stir-frying process. 80% inhibition of the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radicals1. Polyphenolic compounds are the main phytochemical compounds for the antioxidant capacity in herbs3,4. Higher total phenolic content contribute to higher total antioxidant capacity. Sufficient amounts of antioxidants are vital to limit the buildup of free radicals and oxidative damage in the body. The processing of herbal drugs is a typical practice before applying for medicinal use in clinic. Various methods can be used to prepare the same medicinal Current research in Nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 282-287 CONTACT Lee Yit Leng lengyl@yahoo.com Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Perlis Malaysia, Kampus Uniciti Alam, Padang Besar, Malaysia, 02100. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.13 Article history Received: 07 August 2017 Accepted:11 September 2017
TL;DR: Various physico-chemical and mechanical properties found can be used in designing proper equipment for value-addition of the fruit and the data on antioxidant properties suggests the nutritional importance of Kendu fruit.
Abstract: Kendu (Diospyros melanoxylon Roxb.) is considered to be a minor forest produce (MFP) in India. The Kendu plant is grown in plenty all over the eastern parts of India for commercialization of its leaves for making bidi, a traditional cigarette. However, most of the harvest goes waste as the fruit has never been explored for its nutritional aspects. Proper processing techniques need to be developed for value-addition of Kendu. The physico-chemical, mechanical, antioxidant properties and, mineral composition of the Kendu fruit were investigated. The fruit is of spherical shape with average sphericity, volume and surface area values of 0.97±0.02, 25.25± 1.37 cm3, and 40.30±1.55 cm2, respectively. The average moisture content of pulp was 66.17±1.84 % (db.). The energy value of the pulp was 491.75±2.0 KJ. Hardness of the fruit in axial direction was 9.5±1.85 N. Total phenolic content (TPC), 2, 2-diphenil1-picrylhydrazyl (DPPH) activity and ferric reducing ability in plasma (FRAP) values of fruit were high. Mineral such as potassium, calcium and phosphorus were present in high concentration. Various physico-chemical and mechanical properties found can be used in designing proper equipment for valueaddition of the fruit. The data on antioxidant properties suggests the nutritional importance of Kendu fruit. Current research in nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 214-222 COntACt Sabyasachi Mishra mishrasa@nitrkl.ac.in Department of Food Process Engineering, National Institute of Technology, Rourkela, Odhisa,796008, India. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.05 Article history Received: 09 September 2017 Accepted:18 December 2017
TL;DR: Evidence is provided that food safety education using book covers and videos to the elementary students for six months improved their knowledge, attitude, and practice of street food safety.
Abstract: The aim of this study was to assess food safety education using school book covers and videos to Public Elementary School (PES) students in Cimahi City, West Java, Indonesia to order to improve knowledge, attitude, and practice of street food safety. We used quasy experiment with pretest−posttest control group design. We selected the intervention group from four public elementary schools in South Cimahi City where food poisoning had occurred, and the control group from four public elementary schools in North Cimahi City by simple random sampling. Samples consisted of 224 students; 112 as control and 112 as intervention group. This study was conducted for six months, in which the food safety education regarding street food safety used diffferent book covers for ten subject note books and videos. The book covers which consisted of materials on bacteriological and chemical food safety were explained once a week within 50−60 minutes duration. The videos regarding street food safety were given for 3 (three) times within 6 months. Before food safety education, there was no significant difference in knowledge, attitude, and practice (p>0.05) between the control and intervention groups. After six month food safety education, knowledge, attitude, and practice significantly improved (p<0.05) in intervention group compared to control group. Within intervention group, knowledge was improved from 5.4% (pre intervention) to 91.1% (post intervention), attitude from 69.6% (pre intervention) to 97.3% (post intervention), and practice from 21.4% (pre intervention) to 59.8% (post intervention). This study provides evidence that food safety education using book covers and videos to the elementary students for six months improved their knowledge, attitude, and practice of street food safety. CONTACT Agus Riyanto aguskesmas78@gmail.com Faculty of Public Health, Diponegoro University, Indonesia. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.2.08 Article History Received: 11 July 2017 Accepted: 20 August 2017
TL;DR: Investigation in isolation of 26 fungal isolates belonging to 6 different genera showed that the exopolysaccharide production was heteropolySaccharide consists of galactose, glucose and mannose, characteristic of exopoly Saccharide compounds observed in the FTIR spectrum.
Abstract: The study investigated in isolation of 26 fungal isolates belonging to 6 different genera viz., Penicillium sp., Aspergillus sp., Fusarium sp.,Alternaria sp., Rhizopus sp. and Phoma sp. Were screened for exopolysaccharide production. Glucose in culture media was studied to select the medium that gives a maximum production of exopolysaccharide by Penicillium sp., Exopolysaccharide was isolated by ethanol precipitation. The medium which contains glucose had been selected to get the heights production of exopolysaccharide. Fermentation conditions were further investigated to optimize exopolysaccharide production by Penicillium sp., The optimum substitution ratio, temperatures, pH and incubation periods for the maximum production of the polysaccharide were 100% , 30 ̊C , pH 5 and 9 days respectively. Characteristic of exopolysaccharide compounds were observed in the FTIR spectrum. Thin layer chromatography of the hydrolyzed polysaccharide showed that the exopolysaccharide production was heteropolysaccharide consists of galactose, glucose and mannose. Current research in nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 338-346 COnTACT Alaa Jabbar Abd Al-Manhel alaafood_13@yahoo.com Department of Food Science, College of Agriculture, University of Basrah, Basrah City, Iraq. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.19 Article history Received: 23 August 2017 Accepted: 16 October 2017
TL;DR: In this article, the possibility of replacing sugar with different concentrations of natural sweetener (grape syrup) in making low-calorie cakes was investigated, and the results indicated that an increase in the grape syrup content of samples leads to many changes in their chemical and sensory properties.
Abstract: The present study aimed to investigate the possibility of replacing sugar with different concentrations of natural sweetener (grape syrup) in making low-calorie cakes. For this purpose, different types of cakes with 0%, 50%, 75% and 100% grape syrup were cooked. Then, the chemical and sensory properties of cakes such as moisture content and water activity, PH, protein, sugar and fat content as well as acid-insoluble ash, sensory evolution, and color were studied. Results indicated that an increase in the grape syrup content of samples leads to many changes in their chemical and sensory properties. The sample made of 100% grape syrup showed the maximum content of moisture, water activity and high pH value as well as the minimum level of sugar on the seventh day, and the protein content of the sample remained the same as that of the control sample. The results from the comparison of means for the color parameter in seventh day, indicated that the maximum and minimum level of L* (lightness) belonged to the control treatment and the 100% grape syrup treatment, respectively, in which the cake was darker on the seventh day, while the maximum and minimum level of a* (redness) belonged to the 50% grape syrup and control respectively, the maximum (25% grape syrup) and minimum levels of b* (yellowness) belonged to the treatment and control treatment, respectively. The cake with 100% grape syrup obtained the highest score of sensory evaluation in terms of the quality and color of shell as well as soft texture to the cake, taste and aroma. Article History Received: 18 May 2017 Accepted:11 June 2017
TL;DR: Timbadiya et al. as mentioned in this paper conducted a study on hydrogenated fat replaced with peanut butter to reduce saturated fatty acids in cookies to check fatty acid composition and textural characteristics.
Abstract: The study on Hydrogenated fat replaced with peanut butter to reduce saturated fatty acids in cookies was carried out. Cookies prepared with varied concentrations of hydrogenated fat and peanut butter (100:00, 80:20, 60:40, 40:60, 20:80 and 00:100) were analyzed to check fatty acid composition and textural characteristics. Palmitic acid, Myristic acid and Stearic acid (Saturated fatty acids) were higher in Control cookies, which level was reduced with increasing concentration of PB in different treatments. Linoleic acid and Oleic acid (Unsaturated fatty acids) were lower in control cookies, which were increased with increasing concentration of Peanut butter in different treatments. Oil stability index of experimental cookies increased up to 3.62% with increasing concentration of PB. Cookies hardness was also increased with increasing concentration of PB. Cookies with 40% PB had beneficial fatty acid composition with stable oil quality and also had a greater appreciable sensory quality by evaluation panel. Objective Preparation of peanut butter Preparation of cookies in different ratio of vegetable fat to peanut butter Texture analysis and sensory quality Current research in Nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 398-405 CONTACT P.N. Timbadiya adi.timbadia@gmail.com Department of biochemistry, junagadh agricultural university, junagadh,
TL;DR: Oregano essential oil was extracted via hydro-distillation from Origanum vulgare aromatic plant and tested for its mode of action against 16 clinically isolated strains of Escherichia coli and Staphylococcus aureus and MRSA strains were proven resistant to the EOs when compared with their non-MRSA counterparts.
Abstract: Oregano essential oil (EO) was extracted via hydro-distillation from Origanum vulgare aromatic plant and tested for its mode of action against 16 clinically isolated strains of Escherichia coli and Staphylococcus aureus (Methicillin resistant and non-methicillin resistant). Initially, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were estimated by the broth micro-dilution method. Additionally, the extracellular concentrations of total proteins were measured in bacterial suspensions with the presence of EOs near the MIC concentrations and without the presence of EOs by using the Bradford protein assay. Ampicillin was used as a positive control. Most of S. aureus and almost half of E. coli strains exhibited relatively low MIC values when tested with the EO of oregano. Based on the protein assay a 65% of E. coli strains but over 80% of S. aureus strains exhibited a clear dose-response curve indicating that the mode of action was the disruption of the cytoplasmic membrane and cell wall. Differences in sensitivities of Gram(-) and Gram (+) bacteria on the action of EOs are known with the later been more sensitive than Gram (-). However, MRSA strains were proven resistant to the EOs when compared with their non-MRSA counterparts. Current research in nutrition and Food science Journal Website: foodandnutritionjournaal.org ISSN: 2347-467X, Vol. 05, No. (2) 2017, Pg. 109-115 COntACt Athanasios Alexopoulos alexopo@agro.duth.gr Democritus University of Thrace. Department of Agricultural Development, Laboratory of Microbiology, Biotechnology & Hygiene. 193 Pandazidou Str, GR68200, Orestiada, Greece.© 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.2.07 Article history Received: 14 July 2017 Accepted:19 August 2017
TL;DR: Nayak et al. as discussed by the authors investigated microwave and hot water blanching for star fruit with different slice thickness (5, 10 and 15 mm) to ensure enzyme inactivation and maximum retention of therapeutic value (ascorbic acid and oxalic acid).
Abstract: Star fruit (Averrhoa carambola L.) is one of the underutilized tropical fruits and is a good source of vitamins and minerals. Peroxidase (POD) is the most heat stable enzyme which is used as an indicator for adequacy of blanching process. Blanching is a prerequisite for the preservation of fruits and vegetables. Hot water blanching is having disadvantages like wastewater production and loss of valuable nutrients by leaching. Microwave blanching is one of the emerging and clean technology which seems to provide a better nutrient retention due to shorter heating time and zero wastewater production. Therefore, the present investigation was carried outto identify a suitable blanching method (hot water blanching and microwave blanching)for different slice thickness (5, 10 and 15 mm) of star fruit that ensures enzyme inactivation and maximum retention of therapeutic value (ascorbic acid and oxalic acid). It was observed that blanching at 600, 480, 240 and 120 W power level for aslice thickness of 5, 10 and 15 mm required blanching time of 30-60s, 40-70s, 60-80s, 80-150s and 300-720s respectively. For a given slice thickness, the moisture content of samples decreased with increase in power level. The moisture content was reduced to 84-88 % w.b. from an initial value of 90 % w.b. depending on power level and blanching time combinations. At the same time, the oxalic acid decreased significantly with increase in slice thickness and adecrease in power level. The change in ascorbic acid also showed a similar trend but the influence of slice thickness was not significant (p>0.05). Current research in nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 274-281 COnTACT Prakash Kumar Nayak pk.nayak@cit.ac.in Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar, Assam-783370, India. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.12 Article history Received: 10 November 2017 Accepted:15 Decmber 2017
TL;DR: Nugraheni et al. as discussed by the authors used an enzymatic colorimetric method with a commercial kit to determine the consumption effect of Coleus tuberosus flour and crackers rich in resistant starch type 3 to glucose and lipids profiles in diabetic mice.
Abstract: This study aims to determine the consumption effect of Coleus tuberosus flour and crackers rich in resistant starch type 3 to glucose and lipids profiles in diabetic mice. The study was conducted with four treatments (normal mice with AIN 93 diet, diabetic mice with AIN 93 diet, diabetic mice with Coleus tuberosus flour diet, diabetic mice with coleus tuberosus crackers rich in resistant starch type 3). The analysis of blood glucose levels and lipids profile were determined using an enzymatic colorimetric method with a commercial kit. The results showed that the consumption of Coleus tuberosus flour and crackers rich in resistant starch type 3 can improve glucose and lipids profile (total cholesterol, triglycerides, low-density lipoprotein, high-density lipoprotein) in alloxan-induced diabetic mice. The atherogenic index was smaller on the diet treatment of Coleus tuberosus flour rich in resistant starch type 3 and Coleus tuberosus crackers rich in resistant starch type 3 compared to the AIN 93 feed. This study shows that the raw material (Coleus tuberosus flour rich in resistant starch type 3) and Coleus tuberosus crackers that are rich in resistant starch type 3 can potentially be consumed as a functional food to improve glucose and lipid profiles in diabetes mellitus condition. Current Research in Nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 308-319 CONTACT Mutiara Nugraheni mutiara_nugraheni@uny.ac.id Department of Culinary Art Vocational Education, Yogyakarta State University, Indonesia. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.16 Article history Received: 17 September 2017 Accepted:14 December 2017
TL;DR: In this paper, the major aroma volatile compounds emanating from sourdough fermentation can aid consumers as well as manufacturers with regards to the quality, shelf-life, and what characteristic aromas the final bread product will possess.
Abstract: Major aroma volatile compounds from whole wheat and all-purpose sourdough and their evolution were evaluated through static headspace gas chromatography-mass spectrometry (SHS-GC/MS) analysis during 28 days of fermentation. Sourdoughs were prepared on 1:1 ratio of flour to water (mass to volume) and fermented spontaneously at room temperature. GC/MS measurements for the evolution of aroma volatile compounds were conducted at 24, 168, 336, 504, and 672 hours of fermentation. Whole wheat sourdough contained more aroma volatile compounds (62) than all-purpose sourdough (45). The major aroma volatile compounds of whole wheat sourdough were hydrocarbons, esters, alcohols, ketones, aldehydes, and heterocycles. Meanwhile, aldehydes were dominant in the all-purpose sourdough. During whole wheat sourdough fermentation, a decrease in peak area percent was observed for aldehydes, ketones, and heterocycles, whereas an increase in the case of hydrocarbons. On the other hand, aldehydes dramatically increased in peak area percent for all-purpose sourdough. Aroma volatile compounds emanating from sourdough fermentation can aid consumers as well as manufacturers with regards to the quality, shelf-life, and what characteristic aromas the final bread product will possess. Article History Received: 20 June 2017 Accepted:25 July 2017
TL;DR: This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars grown at different locations in the USA.
Abstract: Potatoes are a good source of various nutritional and health promoting compounds such as Vitamin C, dietary fibers, potassium, magnesium, and carbohydrates. One of its fried products “potato chips” is the most popular snacks among consumers of all ages. This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars (Snowden, Lamoka, and Atlantic) grown at different locations in the USA. From the results obtained, these potato chips are notable for their high content of vitamin C (min, 6.54 max, 29.79 mg/100g), K (min, 1.10 max, 1.65 %), and dietary fibers (2.14 to 3.71 %). The average levels of acrylamide were 902.02 μg/kg with a range 866.96 948.7 in continuous frying chips and 873.369 μg/kg in kettle cooked chips with the range 840.06 932.76. Kettle cooked potato chips retained a higher amount of nutrients and lower level of fats. article History Received: 28 March 2017 Accepted:19 July 2017
TL;DR: Physical attributes of Seabuckthorn, a highly perishable fruit found in trans-Himalayan region and North-Eastern part of India, were measured and correlated with the mass of the fruit.
Abstract: Seabuckthorn is a highly perishable fruit found in trans-Himalayan region and North-Eastern part of India. It has enormous nutritional and medicinal properties. Physical attributes of fruits play an important role in the design of machines to meet various harvest and post harvest operations. In the present study properties like dimensions, true density, bulk density, sphericity, porosity and angle of repose were measured and correlated with the mass of the fruit. In addition linear, polynomial, quadratic, logarithmic and exponential models were used for mass and surface area. The length, diameter, thousand berry weight, geometric mean diameter, arithmetic mean diameter, surface area, aspect ratio, angle of repose, sphericity, porosity, true density, bulk density, moisture content were found in the range of 6.5-7.5, 4.74-6.28, 362.67-910.14, 5.49-6.99, 6.176.24, 76.87-154.76, 72.81-83.73, 3.59-6.82, 65.84-90.47, 17.05-60.07, 647.191399.24, 453.81-725.88, 84.53-87.34 respectively.Polynomial model was suited to be best for mass with length and diameter. Polynomial model between surface area and geometric mean diameter gave highest R2 of 0.981. Current Research in Nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 391-397 CONTACT Swapnil G. Jaiswal swpnljaiswal320@gmail.com Center for Rural Development and Technology, Indian Institute of Technology Delhi-110016, India. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.25 Article History Received: 29 August 2017 Accepted:14 December 2017
TL;DR: There was marginal increase in moisture content and decrease in organoleptic quality of osmoa-air dried (OAD) mushroom slices and the samples dried after osmosis with 25% salt and 70°B sugar concentrations were found microbiologically safe and organoleptically acceptable up to one year of storage at ambient condition.
Abstract: introduction Mushrooms are edible fungi of commercial importance and their cultivation and consumption has increased substantially due to their nutritional value, delicacy and flavor1. White button mushroom Abstract White button mushroom (Agaricus bisporus L.) was subjected to osmotic dehydration at different concentrations of common salt (sodium chloride) i.e. 10, 15, 20 and 25% and sugar solution i. e. 50, 60 and 70°B and dried in hotair oven at 55 ± 2 °C. There were about 31.2, 29.4, 27.2 and 24.4% reduction in weight with 10, 15, 20 and 25% salt solutions and 35.4, 38.3 and 38.8% with 50, 60 and 70°B sugar solution respectively. It took about 240, 220, 200 and 180 minutes to dry samples after osmotic treatment with 10, 15, 20 and 25% salt concentration and 240, 220 and 220 minutes with 50, 60 and 70°B sugar solution respectively. The untreated samples took about 340 minutes for complete drying. The colour was brighter for samples dried after OT with 25% salt and 70°B sugar concentrations having lowest optical density (OD) values. The dried products were packed in 200 gauge polypropylene bags and stored at ambient condition for one year. The chemical, microbial and organoleptic changes were monitored for one year. Storage study showed that there was marginal increase in moisture content and decrease in organoleptic quality of osmoa-air dried (OAD) mushroom slices. The samples dried after osmosis with 25% salt and 70°B sugar concentrations were found microbiologically safe and organoleptically acceptable up to one year of storage at ambient condition. Article history
TL;DR: Nigudkar et al. as discussed by the authors found that legumes contain higher amount of resistant starch than cereals, roots and tubers, which can play an important role in the management of chronic diseases.
Abstract: Foods rich in resistant starch (RS) can play an important role in the management of chronic diseases. Legumes contain higher amount of RS than cereals, roots and tubers. Therefore the current study was undertaken to estimate RS content of some commonly consumed Indian legume preparations. 26 cooked legume based products including 6 readymade traditional snacks were tested for their RS content using Megazyme Assay Kit for Resistant Starch. RS content was estimated for 100 g cooked food and for the cooked portion obtained by using 30 g of major ingredient. One way ANOVA with post hoc Tukey’s test was used to compare the mean RS content in one portion of different categories of legume preparations. Level of significance was set at p<0.05. RS content of four types of plain pressure cooked dhal, common to Indian cooking, was in the range of 1.21 g % to 2.16 g % whereas aamti, a thinner preparation of dhal contained RS in the range of 0.42 g % to 0.69 g %. In both types of dhal preparations, red gram dhal showed highest RS content followed by bengal gram dhal. Usal made using bengal gram (kabuli) contained 2.38 g % RS followed by 1.42 g % RS in bengal gram (brown) usal. RS in bengal gram flour based traditional recipes like zunka, dhirda and pithle was 1.23 g %, 1.48 g % and 0.09 g % respectively. When mean RS content of one portion of different categories of legume preparations was compared, there was no significant difference (p≥0.05) found among any of the categories. The results of the study generated useful data with respect to RS content in 100 g as well as RS in one portion of legume preparations and identified preparations with red gram dhal, bengal gram (kabuli and brown variety) and lentil as relatively higher in RS content. Current Research in Nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 238-246 CONTaCT Madhuri Rajeev Nigudkar rvnigud@gmail.com Department of Food and Nutrition, Sir Vithaldas Thackersey College of Home Science (Autonomous) SNDT Women’s University, Mumbai, 400049, India. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.08 article history Received: 25 September 2017 Accepted:21 December 2017
TL;DR: The nutritional indices investigated indicated addition level of wheat offal to 40% limit to solve protein-energy malnutrition and food security issues in neonates.
Abstract: The deficiency in affordable nourishing foods for neonates after weaning has been major concern in developing countries and this has contributed to increased malnutrition rate, illnesses and even children’s mortality rate. The addition of wheat offal to traditionally affordable ‘Ogi’ as an alternative approach for combating the threats of protein malnutrition in neonates was explored in this work. Wheat offal was added at increasing levels of 0, 20, 40, 60, 80 and 100 w/w% as fortifying feed with prepared maize-Ogi as meal. Proximate analysis, pasting characteristics, sensory evaluation, nutritive and functional properties of the resulting blends was evaluated using standard methods. Results of proximate analysis showed an increased protein (2.787 – 34.064%), fat (2.282 – 9.015%) and ash (8.913 – 17.171%) contents with increased level of wheat offal from 20 to 100 w/w addition, while decreased carbohydrate content was observed with increased addition of wheat offal. The water absorption capacity increased also with level of wheat offal addition. The pasting characteristics result indicated up to 40% fortification of maize-Ogi with wheat offal as stable blend against retrogradation in terms of setback value and viscosity. The 40% level of fortification was preferred in terms of quality index of taste, texture, color, sourness and appearance. In conclusion, the nutritional indices investigated indicated addition level of wheat offal to 40% limit to solve protein-energy malnutrition and food security issues in neonates.
TL;DR: A total of 15 spontaneously fermented camel milk “Lfrik” samples were collected from 15 traditional dairies in the city of Laayoune and analyzed for their physicochemical composition and microbial profile as mentioned in this paper.
Abstract: A total of 15 spontaneously fermented camel milk “Lfrik” samples were collected from 15 traditional dairies in the city of Laayoune and analyzed for their physicochemical composition and microbial profile. Theses samples were made from raw camel milk and kept to ferment spontaneously in a goat skin bag during about 12h at room temperature. The same fermentation process was observed in all the dairies. “Lfrik” samples showed the average respective values of 5.21, 0.42 % and 1.027 for pH, lactic acid content and density. Chemical composition average values were 9.55 %, 0.84 %, 3.41%, 3.80 %, 2.46 % and 0.22 % for total solid, ash, fat, lactose, protein and NaCl contents, respectively. Microbiological analysis revealed the predominance of lactic acid bacteria, the presence of high numbers of coliforms and Enterococci and the absence of Salmonella and S.aureus in “Lfrik” samples analyzed. A major proportion of the 93 lactic acid bacteria isolated from these samples was identified as Lactobacilli (35 %), the other isolates belonged to Lactococcus (25 %), Enterococcus (17 %), Leuconostoc (13 %) and Streptococcus (10 %). Among the identified lactic acid bacteria, the most dominant species were: Lactococcus lactis subsp lactis biovar diacetylactis, Lactobacillus brevis and Streptococcus salivarius subsp.thermophilus. Current research in nutrition and Food science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 05, No. (3) 2017, Pg. 383-390 ContACt Alaoui Ismaili Maha alaoui_maha@live.fr Department of Food Science & Nutrition, HIDAOA Institut Agronomique et Vétérinaire Hassan II, BP 6202, Rabat instituts, Rabat, Morocco. © 2017 The Author(s). Published by Enviro Research Publishers This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. To link to this article: http://dx.doi.org/10.12944/CRNFSJ.5.3.24 Article history Received: 18 September 2017 Accepted:23 December 2017
TL;DR: In this paper, the authors examined the ability of Listeria monocytogenes to survive, in a product of high consumption frequency, such as tomato juice, in correlation to storage temperature and found that a significant number of cells survived in tomato juice whether the storage temperature was 30°C or 5°C.
Abstract: Listeria monocytogenes is a food-borne pathogen and has been associated with a variety of food products including fruits and vegetables, which are important for a healthy human diet. L. monocytogenes survives and grows at low temperatures and thus it can be multiplied to dangerous levels in a product which is kept at refrigeration temperatures. This work examines the ability of L. monocytogenes to survive, in a product of high consumption frequency, such as tomato juice, in correlation to storage temperature. The results indicate that a significant number of cells survived in tomato juice whether the storage temperature was 30°C or 5°C, although the refrigerator temperature slightly reduces the survival of L. monocytogenes cells. An understanding of the cold stress response of the pathogen will be helpful in the design of effective methods to control L. monocytogenes in freezing foods in order to provide consumers with a safe product. keywords: Listeria monocytogenes; tomato juice; refrigeration; vegetables; food safety