Showing papers in "Current Research in Nutrition and Food Science Journal in 2022"

A Critical Review on The Integration of Metal Nanoparticles in Biopolymers: An Alternative for Active and Sustainable Food Packaging

Abstract: The use of plastic polymers in food packaging causes serious environmental and health problems and as a result, natural biopolymers are being developed (NBPs). Although NBPs have several shortcomings as a packaging material, these can be overcome with the help of nanotechnology. In this context, this review will report on the main findings about the effect of the integration of metal nanoparticles (MNPs) on the characteristics of NBPs. A systematic review was carried out using PRISMA methodology to select relevant studies from the last 5 years. According to the analysis performed, MNPs provide NBPs with a broad spectrum against bacteria, fungi and even viruses of interest. MNPs have also been shown to improve the physical, mechanical, optical, antioxidant and barrier characteristics of NBPs. MNPs are used at low concentrations (generally 0.5 to 5%) and this avoids their potential toxicity. MNPs are shown to be efficient materials to obtain bionanocomposites suitable for active food packaging. Studies focusing on the control of the antimicrobial effect of MNPs on desirable microorganisms are suggested. In addition, further studies on the evaluation of the potential toxicity of MNPs are needed to ensure food quality and safety.

An Analysis of the Contributors and Factors Influencing Dietary Patterns Among the Elderly Population

Abstract: The normal process of aging consists of numerous behavioral, social, physical, psychological, and socioeconomic factors which may negatively affect the nutritional status of a senior. Old people are susceptible to poor nutritional status as they are mostly affected by nutritional deficiencies compared to individuals that belong to other age groups. The poor dietary pattern among the elderly leads to chronic diseases such as coronary heart disease, atherosclerosis, type 2 diabetes, hypertension, or malnutrition. Factors such as socioeconomic indicators, price of food items, marital status, psychological factors, changes in sensory functioning, access to food commodities, nutrition knowledge and cooking skills, gastrointestinal problems, oral health, and medication factors may influence the dietary pattern of an elderly individual. This review focuses on the factors affecting the eating habits of the elderly.

Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review

Abstract: Goats are useful to smaller communities because of their low production costs, limited feed requirements, rapid generation rates, and ability to consistently provide modest volumes of milk that are suitable for immediate use in home. The flavour of dairy dishes is greatly influenced by the proteins found in goat milk and contributing in texture, viscosity, and structure to dairy dishes, all of which enhance the dining experience. Amino acids like glycine, alanine, and peptides can act as precursors to other volatile aroma-active molecules and so set off basic flavours. Increasing temperatures have major consequences for goat milk by-products, including as altering their flavour through denaturation of proteins, the emission of sulfuric chemicals, and an eggy fragrance in the case of scaled milk. Although there has been increasing evidence that environmental changes have an impact on food availability and quality in recent decades, the impacts of these changes on food composition are still largely understood. The potential impact of climate change on food quality must be disclosed. This study suggests a fundamental, but as of yet unexplored, method by which climate change can impact global food and nutrition security: changes in food nutritional content beyond those caused by agricultural production.

Effects of Physicochemical Characteristics and Storage Stability of Porcine Albumin Protein Hydrolysates in Pork Sausage

Abstract: In this study, the physicochemical characteristics and storage stability of porcine albumin protein hydrolysates (PAPH) in sausage were evaluated. Four concentrations of PAPH were added to pork emulsion sausage (T1, 0.3%; T2, 0.6%; T3, 0.9%; T4, 1.2%) and compared to the control (CON, 0%). On day 0, proximate composition, cooking loss, and sensory evaluation were compared. Purge loss, color, texture profile analysis, shear force, free amino acids, lipid oxidation, microbial counts, and volatile basic nitrogen (VBN) were compared on day 0 and after 4 weeks of refrigeration. The content of essential amino acids and redness(a*) increased as the level of PAPH added increased (p<0.05). Also, the cooking loss was improved (p<0.05). However, lipid oxidation, microbial counts, and VBN were increased significantly during storage for 4 weeks (p<0.05). The findings indicated that the addition of PAPH improved cooking loss and the protein composition of sausages, but negatively affected storage stability.

Trends and associated factors of intergenerational obesity mother-child pairs in low-income households in Malaysia: Evidence from the National Health and Morbidity Survey.

Abstract: The transmission in intergenerational overweight and obesity (OW/OB) from mothers to their offspring has been widely explored in numerous studies. This phenomenon of OW/OB is a greater concern globally in particular among low-income households. However, studies conducted to determine the factors associated with OW/OB among mother-child pairs in low-income families are very scarce especially in Malaysia. Therefore, this study aimed to determine the prevalence trend and associated factors of overweight mothers and children in low-income households using the National Health and Morbidity Survey data between the years 2006 to 2015. In each low-income household, mother and child were identified and grouped as mother-child pairs based on their body mass index categories. Multivariable logistic regression was conducted to determine the factors associated with overweight mother/overweight child pairs (OWM/OWC) in low-income households. The reference group determined in the analysis was normal weight mother/normal weight child pairs (NWM/NWC). Within a decade, the transmission of OWM/OWC mother-child pairs in the low-income households has increased by 9.0%, while the prevalence of NWM/NWC decreased by 6.9%. In low-income households, older mothers and children aged between 10 to 14 years were significantly associated with OWM/OWC, while a larger household size and being as Chinese were less likely to become OWM/OWC. In conclusion, intergenerational obesity in mother and their offspring is showing an alarming trend among the lowest socio-economic group in Malaysia.

Investigation of the Effect of Technological Processing on the Quality of Goat's Milk Cheese

Abstract: In this article, the possibility of using goat's milk in the production of cheeses is investigated and justified. In order to improve the functional and technological properties of cheeses, the influence of technological processes on the quality indicators of cheeses has been studied. Taking into account the conducted research and practical experience, it is advisable to carry out the maturation of thermized goat's milk at 65°C, followed by its pasteurization at 72-75°C. The use of partial salting of cheese in grain in an amount of 0.5-0.7 kg of table salt per 100 kg of milk increases the moisture content of the product by 2.2-2.8%, provides a more uniform salting of cheese heads and reduces the duration of salting by 1-2 days. Reducing the duration of salting, maturation in brine and carrying out brine-free storage of cheeses helps to reduce the content of sodium chloride to 4-5% versus 6-7% in control. Thus, it was found that reducing the duration of salting brine cheeses in brine 20-22% concentration to 4-5 days instead of 20-30 and carrying out without brine maturation increases the moisture content in the finished product by 2.5-3.5% and reduces the salt content by 2.0-2.5%, which intensifies the process of cheese maturation. Production modes have been optimized and the expediency of using bacterial starter culture and a preparation for brine cheeses consisting of salt-resistant strains of mesophilic lactic acid streptococci and L.casei sticks has been proved. This makes it possible to intensify microbiological and biochemical processes and accelerate the maturation of cheeses by 2 times.

Study of Protein Concentrate from Flying Fish Roe Filament and its Application for Nutrified Rice-Corn Milk

Abstract: One of the interesting marine products to be explored is flying fish (Hirundichthys oxycephalus) roes. The flying fish roe is usually called tobiko. The aim of this study is to extract protein from tobiko filaments using an isoelectric point approach, analyze their chemical properties, and apply them to the nutrification of rice-corn milk. Extraction of tobiko filaments using an isoelectric point approach resulted in an optimal pH of 8.5 based on the protein content (73.52 ± 0.07 %). Extraction under alkaline conditions (pH 8.5) resulted in a protein concentrate yield of 9.04% and an insoluble portion of 69.79%. That protein concentrate showed 15 amino acid, leucin (5.86 ± 0.01%), lycin (3.69 ± 0.02%), valin (3.41 ± 0.02%), isoleucine (3.33 ± 0.01%), threonine (2.86 ± 0.01%), phenylalanine (2.30 ± 0.02%), histidine (1.38 ± 0.01%), and methionine (1.21 ± 0.01%), glutamate (7.08 ± 0.01%), arginine (6.11 ± 0.01%), alanine (3.82 ± 0.01%), aspartic acid (3.75 ± 0.01%), serine (3.05 ± 0.02%), glycine (1.84 ± 0.01%), and tyrosine (1.46 ± 0.01%). The addition of protein concentrate from tobiko filament showed an increase in protein content in rice-corn milk so the purpose of nutrification in this study was successful. The best formulation is in the composition of rice: corn: protein concentrate (15:5:3%) with details of moisture content 65.07 ± 0.02%, ash content 0.50 ± 0.01%, the lipid content 0.28 ± 0.02%, the protein content 21.18 ± 0.02 %, the carbohydrate content 12.95 ± 0.02%, with a total energy 278.13 ± 0.03 kcal.

Links Between Eating Habits, Cognitive Skills Associated with Learning to Read, and Academic Achievement in Moroccan School-Age Children

Abstract: The links between learning disabilities and food consumption modes are not yet sufficiently explained. The objectives of this study were to describe the dietary behavior of school children, to examine the association between certain dietary patterns and cognitive skills related to learning to read, and to identify, afterward, dietary profiles that are beneficial or harmful to reading acquisition and academic performance. 611 children, aged 10 years, who participated in this study, were assessed for cognitive functions that predominate in learning to read. The children were selected from schools belonging to areas with the same socioeconomic level. Absenteeism and neurodevelopmental disorders were two exclusion criteria. The study was conducted from December 2019 to the end of February 2020. A food frequency questionnaire was used to collect dietary information from the respondents. Descriptive and explanatory analyses were applied to the collected data. The study population's diet was varied, with a low consumption of fruits and vegetables. The number of meals/snacks eaten per day and the regularity of main meals was significantly and positively associated with the underlying reading skills. High consumption of fruits, vegetables, bread/starches, olive oil, vegetables, poultry, and water with low consumption of meats are behaviors consistently associated with better reading performance and academic achievement. Educating children to practice healthy eating habits can help them minimize academic difficulties and improve their learning abilities.

Prevalence of Eating Disorders and Disordered Eating Attitudes in Students in Arab Countries: A Scoping Review

Abstract: Anorexia nervosa, bulimia nervosa, and binge-eating disorder represent the specific eating disorders. Although eating disorders (EDs) are a rare psychiatric problem globally, millions of people are exposed to severe health consequences including impairments in health, psychosocial functioning, and quality of life. Young people and adolescents, particularly females, are associated with a higher rate of disordered eating attitudes and EDs than the general population. The aim of this scoping review was to provide an overview or map of ED and disordered eating attitude prevalence in students in Arab countries, both female and male, and to identify contributing factors. Arksey and O’Malley’s six-stage framework for scoping reviews was used to guide the process, which returned a total of 20 relevant articles covering 12 of the 22 member countries in the League of Arab States. The average prevalence of ED was 31.4% in a sample of 17,679 students aged 12-33, with a range from 9.6% to 74.5%. Prevalence was higher in female students compared to male students, and the key contributing factors included age, gender, BMI, eating habits, and academic attainment. Given the limitations of this scoping review, especially the lack of a formal critical appraisal process for the included articles, future systematic reviews can use it as a baseline, while empirical researchers and policymakers might pursue its preliminary conclusions.

Study of Selected Beverages with Β-Glucan from Oats and Barley on Physical Properties, Sensory Perception, Glycemic Index and Satiety

Abstract: Over recent years, more and more products with β-glucan have appeared in the market. This study was conducted to determine the physical, sensory evaluation and glycemic index (GI) of selected popular beverages with β-glucan in the Malaysian market, which were Biogrow Oat BG22 (from oats) and Biolife Barley BG25 (from barley). The physical parameters measured were colour, viscosity, and total suspended solid. Sensory analysis was conducted on 30 subjects using the 7-point hedonic scale. Attributes assessed were colour, aroma, viscosity, sweetness and overall acceptance. A total of 10 subjects were involved in the determination of GI value of these beverages. A total of 25 g glucose was used as the reference. Test meals also contained 25 g available carbohydrate and all beverages were mixed with 250 mL water. Blood samples (finger prick) were taken every 15 minutes (first hour) and 30 minutes (second hour) for the duration of 120 minutes after the food sample consumption. Test protocol was based on ISO26642:2010. Blood glucose values were determined using glucometer. A total of 30 subjects were chosen for the determination of satiety scores. Labelled magnitude satiety scale was used to measure satiety scores before and after test beverage consumption. Subjects were required to assess their perception of fullness or hunger by marking on the labelled magnitude satiety scale every 15 minutes for the first hour and 30 minutes for subsequent 2 hour for a total of 180 minutes. The colour analysis showed that BG25 and BG22 were slightly yellow due to positive b* value. The BG22 was more viscous and do not contain any sugar compared to BG25. Blood glucose level after glucose intake reached optimum level (9.9 mmol/L) at 30 minutes while BG25 and BG22 reached optimum level at 45 minutes with the value 7.9 mmol/L and 6.4 mmol/L respectively. Significant difference was found for attributes aroma, viscosity and overall acceptance of the two products. Our study found, BG22 from oats were has better physical attributes and is better accepted by the panelists. However, it is suggested that both products be taken together with milk or soy to improve the taste. The GI for BG25 was 79 (high GI) while BG22 was 32 (low GI). The BG22 with lower GI is significantly more satiating than BG25 and perhaps can be a choice of beverage for people who are managing diabetes and obesity.

Responsive Prediction Model of Stunting in Toddlers in Indonesia

Abstract: Stunting is a global incident. The Report Global Nutrition Targets 2025 estimates that around 171 million to 314 million children under five year are stunted and 90% of them are in Asian countries including Indonesia. The purpose of this study was to develop responsive prediction index models ofstunting in toddler in Indonesia. Development of the index model used mathematical formulations using the TPB / SDGs indicator and food environment indicators. Time series-aggregate data were selected 14 variables based on data availability from 34 provinces in Indonesia in the span of 4 years (2015 - 2018). Furthermore, the index validation used the backward regression method with IBM SPSS Statistics version 22. The results showed that households with malaria incidence per 1000 people (X3), the population literacy rate is ≥15 years(X10), households have access to proper sanitation services (X13), and all methods of CPR for married couple aged 15-49 years (X14) was a responsive predictor of stunting in toddler in Indonesia. The index model was stated by the equation Ŷ=67,464-0,318X_9-0,571X_14-0,186X_12 with a R2 value of 49.9% and Radj value of 44.9%. Regarding the results of this study, it is suggested to consider the fulfillment of access to household sanitation facilities, specifically in resident area and vulnerable groups such as malaria endemic areas, increasing literacy, especially maternal literacy, and increasing use of all CPR way for EFA aged 15-49 years.

Comparison of Bioelectrical Impedance Analysis and Skinfold Thickness to Determine Body Fat Percentage among Young Women

Abstract: Body composition analysis (BCA) measurements are the quantitative methods to evaluate nutritional status and adiposity. There is an increased need for BCA methods, especially calculation of body fat percentage with better sensitivity and precision. This study is focused on estimation of body fat percentage using two methods. Objective of the study was to compare body fat percentage obtained using four-site skinfold thickness (SFT) measurement with bioelectrical impedance analysis (BIA) of young women. The 4-site SFTs were measured at triceps, bicep, subscapular and suprailiac region, using Harpenden caliper. Body fat percentage was computed using sum of skinfolds and Durnin-Womersley equation. BIA was done using a body composition analyzer. Statistical analysis including the Bland-Altman plot was performed in SPSS software v.23.0 and MS Excel. A total of 310 women (age 18-25 years) participated in this cross-sectional study. Mean BMI of participants was 22.2±5.05 kg/m2. Body fat percentage from skinfold thickness and BIA techniques were 32.79±5.048% and 33.85±5.32% respectively. Although there was a positive correlation (p<0.01) observed between the two methods, Bland-Altman plot indicated a proportional bias (r=0.176, p<0.05). It also showed difference of agreement between SFT & BIA methods. BIA overestimates the body fat percentage with limits of agreement range -5.33% to 3.28%. Our study reported that BIA overestimates body fat percentages compared to SFT. However, the two methods are not interchangeable. Evaluating anthropometric measurements is considered useful method as it controls regional changes of subcutaneous adiposity, whereas BIA technique can be used for its practical applicability.

Assessment of Rats Fed Protein-Deficient Diets Supplemented with Moringa Oleifera Leaf Meal

Abstract: This report is part of a larger study on bioavailability of nutrients in Moringa oleifera leaf meal (MOLM) grown in South Africa. Albino male rats were assigned into five groups each having a replicate of five; PD-protein deficient diet, PD3, PD5 and PD10 had protein insufficient diets augmented with MOLM at 3, 5 and 10% respectively, while control (C)- was fed normal rat chow, for 28 days. Growth performances were recorded weekly, blood biochemistry and histopathology of the animals were evaluated in the serum and selected organs respectively. Severe loss in body weight caused by PD was slightly ameliorated by MOLM supplementation; improved protein quality indicated by higher red blood cells count was noticed in animals fed the augmented diets, while decrease in lymphocytes count reflected possible leucopoiesis and immunomodulatory effect of MOLM. High platelet counts (807.5 x109/L-1011.27x109/L) could indicate secondary anaemia caused by PD, while decrease in calcium and total protein was improved by MOLM. Increase in creatinine for all treatments could imply that kidney function was compromised. Serum ALP, ALT and AST activities were down regulated significantly in animals fed MOLM diets, suggesting organ-protective properties of Moringa. Histopathological evaluation of organs supported the biochemical findings and confirmed the negative effect of dietary protein deficiency. Although MOLM is nutrient-rich, unprocessed MOLM impacted negatively on physiology of the rats and could not completely replace protein in the diet.

Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf- Stable Foods

Abstract: The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probiotic characteristics and great resistance to stressful conditions. For extensive commercial use and a wide range of food applications, apart from probiotic characteristics, a probiotic organism must be cost-effective, convenient and remain viable throughout the processing, storage and consumption. The non-spore- forming lactic acid bacteria can be utilized to make probiotic products and fermented dairy products under controlled processing and storage conditions. The spore- forming probiotic organism can be delivered into the human gut through novel food products derived from cereals, legumes, fruits and vegetables, confectionery products, and meat and non-dairy products. This has led to the development of convenient and shelf-stable non-dairy probiotics. These non-dairy-based probiotics are cheaper, resilient against various processing conditions, high in bioactive components, and can mitigate the risk of lifestyle diseases and reduce. Further, lactose intolerance is associated with the consumption of dairy probiotics. Therefore, this review aimed to assess the utilization of probiotic Bacillus coagulans spores in emerging shelf-stable novel non-dairy products with probiotic potential.

Adherence and Barriers to Medical Nutrition Therapy and the Effect on Glycemic Control Among Individuals With Type 2 Diabetes in India

Abstract: Medical Nutrition Therapy (MNT) has a remarkable effect on glycemic control among individuals with Type 2 Diabetes. However, the extent of adherence to MNT isn't hundred percent. Therefore, we aim to determine the adherence level towards the MNT advised by a Registered Dietitian (RD); to identify the barriers and associated contributing factors and strategies to improve the compliance towards the MNT among people with Type 2 Diabetes. A cross-sectional study was conducted among people with Type 2 Diabetes visiting the out-patient diabetes clinic from Kolhapur city, India. A structured questionnaire was used to capture the adherence and non-adherence, reasons and barriers to adhering the MNT. Out of 293 participants, 41.6% were adhering to the MNT. There was a significant association between the non working group (p = 0.01), presence of co-morbidities (p = 0.03) and diabetes duration < 10 years (p = 0.05) with the increased adherence level. Similarly, there was a significant reduction of 26.7%, 38.1%, and 30.9% in the fasting, postprandial blood glucose and HbA1c values respectively in adhering group post MNT advice. More than 50% of the participants in the adhering group gave ‘To Improve overall health’ and ‘To control sugar’ as reasons to adhere. ‘Habitual to what they eat’ (64.3%), ‘Does not satisfy hunger’ (42.1%) and ‘Lack of willpower’ (42.1%), were the common barriers identified in our study. Our study shows that the MNT advised by an RD is effective in reducing the socio-cultural barriers to adherence and improves glycemic control. Strategies like making the workplace more diabetes-friendly and adopting behavior changing techniques should be implemented to increase adherence.

Spirulina (Arthrospira spp) as a Complementary COVID-19 Response Option: Early Evidence of Promise

Abstract: The COVID-19 pandemic poses a profound threat to human health across the world. A growing body of evidence suggests that dietary choice can support pandemic response efforts. This paper asks whether spirulina, a type of edible microalgae, may offer a means of reducing COVID-19 risk. This question follows from spirulina’s observed antiviral effects vis-à-vis other viral diseases. Questions about possible complementary therapies remain important due to the ongoing threat posed by COVID-19, given major gaps to vaccine rollout and the proliferation of mutant variants. The paper is based on a narrative review of the academic literature relevant to this question. The 25 papers identified were grouped and summarised, then discussed. The evidence reported suggests spirulina may have prophylactic and therapeutic efficacy against SARS-CoV-2 via several pathways, though further investigation is needed to verify the linkages identified. Incorporating spirulina into diet might thus offer a way to lower COVID-19 risk. This option may moreover be particularly helpful for at-risk populations, such as those in the Global South where many remain unvaccinated and food insecurity is widespread. This review reports findings in non-technical language and could inform actions by diverse stakeholders, including researchers, governments and households.

Knowledge, Attitude and Involvement of First-Time Fathers in Infant and Young Child Feeding and Care Practices

Abstract: Father’s role is as important as a mother’s in the early years of life to ensure optimum growth and development of the baby. But in most societies, it is often linked with just earning money for the child and the entire family. The present study was undertaken to assess the knowledge, attitude and involvement of first-time fathers in infant and young child feeding and care practices, and their relationship with each other. The influence of select personal and family factors of the fathers was also studied on these aspects. A total of 60 first-time fathers having only one child in the age group of 6 months to 3 years residing in the National Capital Region of India constituted the study sample. A questionnaire schedule was administered to gather information on general and family characteristics, child’s profile, and knowledge, attitudes and involvement of the fathers in infant and young child feeding and care practices. Findings revealed that the total knowledge scores of maximum fathers (43%) were ‘average’. Nearly 60% and 38% fathers respectively had ‘very good’ and ‘good’ total attitude scores. High percentage of fathers had ‘good’ (43%) and ‘very good’ (30%) total involvement scores related to their infant/young child feeding and care practices. A weak but significant positive correlation was found only between knowledge and involvement scores of the fathers (r=0.277, p<0.05). Attitude scores of the fathers were found to be influenced by their occupation while their involvement scores were influenced by their age, and monthly family income. The study indicated that even though the knowledge of the first-time fathers regarding infant and young child feeding practices was average, their attitude regarding these aspects was good, and they also showed a good involvement in these practices. The existing knowledge gaps need to be catered to through suitable timely interventions in order to ensure that fathers can also proactively contribute towards the feeding and care of their infants and young children.

Microencapsulation of Umami Flavor Enhancer from Indonesian Waters Brown Seaweed

Abstract: Sargassum aquifolium is a type of brown seaweed that grows in Indonesian waters. The L-glutamic acid in Sargassum aquifolium extract can be optimized to be a natural umami flavor enhancer. Spray drying is used for the manufacture of umami flavor enhancing microcapsules, where the core ingredient (extract of Sargassum aquifolium) is coated with 10, 20, and 30 % (w/v) Maltodextrin (MD). The increase in coating material caused the water content, water activity, and hygroscopicity of the microcapsules to decrease significantly. This is followed by an increase in bulk and tapped density, as well as powder flowability. The particle size distribution is getting smaller, with smooth surface morphology and uniform shape, and the microcapsule L-glutamic acid levels increased with the addition of the MD concentration. The increase in coating material had a negative impact on the wettability time of the flavor enhancer, the color of the product was slightly degraded but the brightness increased significantly. Meanwhile, the water soluble index and water absorption index for microcapsules did not increase the coating material’s increase. In conclusion, the best umami flavor enhancing microcapsules from Sargassum aquifolium seaweed extract was produced by adding 30 % MD coating material which was dried by spray drying.

Effect of Storage Condition on Retention of Vitamins in Selected Commercial Fortified Maize Flour in Kenya

Abstract: Food fortification is one strategy that has been used to overcome micronutrient deficiencies among vulnerable populations. Maize, a common staple food in Kenya, has been used as a suitable fortification vehicle. However, several factors, including storage conditions, impact micronutrient stability in fortified maize flour.This study aimed to to assess the influence of storage condition on the retention of retinol and B-vitamins in selected commercial fortified maize flour. Fresh samples of fortified maize flours from two brands (coded XX1 and XY2) were sampled from the manufacturers at the point of production. The storage stability of retinol and B-vitamins in the two brands (XX1 and XY2) was monitored for 6 months at 25 °C/ 75 % relative humidity and 35 °C/ 83 % relative humidity. Retinol and thiamine were the least stable vitamins in both flour brands, while riboflavin and folate were relatively stable. Niacin was the most stable vitamin. Retinol was the least stable vitamin for brand XXI at both 25 °C/75% RH and 35 °C/83% RH, followed by thiamine, riboflavin, folate, and niacin. However, brand XY2 showed that under both storage conditions, thiamine was the least stable vitamin, followed by retinol, riboflavin, folate, and niacin. Vitamin retention was higher in samples stored at a lower temperature and relative humidity (25 °C/ 75 % RH) than in samples stored at higher temperature and relative humidity (35 °C/ 83 % RH) for both brands. In conclusion, thiamine and retinol were generally more susceptible to storage losses. Although the vitamin content in the flour samples decreased during storage, the changes in both storage conditions (except for riboflavin) and both brands were not significantly different.

Assessment and Comparison of Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize Flour

Abstract: Jackfruit (Artocarpus heterophyllus Lam.) is widely known as a nutritious fruit. They grow mostly in Brazil and some other parts of Africa and South Asian countries. Jackfruit is the national fruit of Bangladesh, and it grows copiously in the Northern part of the country. Jackfruit seed powder has been researched and used as a functional food in different food products. This work investigated some physicochemical properties and nutritional parameters of five types of grain flours collected from the northern region of Bangladesh. The grain flours are jackfruit seed powder (with spermoderm), rice powder, barley powder, wheat flour powder, and maize powder. In this study, we have observed that jackfruit seed powder is highly nutritious. So, it can also be said from the study that jackfruit seed powder from Bangladesh has a high nutritional value when compared to other flours. It can be used alone or along with these flours in different food products. Therefore, in the era of ensuring sustainable development and meeting challenges of nutrition security, jackfruit seed powder can be an appropriate choice to reduce postharvest loss and produce value-added products.

Synbiotic (L. plantarum Dad-13 and Fructo-oligosaccharide) Powder on Gut Microbiota (L. plantarum, Bifidobacterium and Enterobacteriaceae) on Stunting Children in Yogyakarta, Indonesia

Abstract: Synbiotics have a positive effect on the composition of the gut microbiota. They will increase the production of short-chain fatty acid that has modulating effect on gastrointestinal epithelial cell integrity, appetite regulation, and immune function. The aim of this study is to determine the effect of synbiotics (L. plantarum Dad-13 and fructo-oligosaccharide) on gut microbiota composition (L. plantarum, Bifidobacterium and Enterobacteriaceae) in stunting children under five in Yogyakarta, Indonesia. The research methods used double blind randomized controlled trials with parallel design. The sample consisted of 39 stunting children under five which was divided into 19 subjects as a synbiotic group given synbiotic (L. plantarum Dad-13 1x1010 CFU and fructo-oligosaccharide 700 mg) powder and 20 subjects as a placebo group given skim milk. The intervention was carried out for 90 days. The result showed that, statistically, there were significant differences in synbiotic group on gut microbiota (increased in L. plantarum and Bifidobacterium, while decreased in Enterobacteriaceae). Protein and carbohydrate were significantly increasing (p=0.000; p=0.001) in synbiotic group compared to placebo group. Body weight and height were significantly different (p=0.000) in both groups. Bodyweight and height of children on synbiotic group was increasing 1.02 and 1.6 times higher than placebo group. Neither morbidity nor weight loss was recorded throughout consumption period. Synbiotic powder has significantly positive effect on gut microbiota that can induce nutrient intake, height and weight gain of stunting children.

Performance of Mixed-Microbial Culture from Civet Fecal Suspensions on Physicochemical Composition of Wet Fermented Arabica Coffee

Abstract: This study aimed to evaluate the effects of mixed microbial culture from civet fecal suspension used as the inoculum for the fermentation of Arabica coffee. The type of Arabica coffee used for the research was the unpeeled coffee or the Arabica coffee cherries. Different proportion of inoculum introduced was thoroughly evaluated to assess the appropriate concentration of inoculum (0-40% inoculums represented in treatment 0-4 or T0 to T4) that would be applied to the fermentation of Arabica coffee cherries. Results revealed that treatment 4 (T4) containing 40% of the inoculum could degrade the sugar of the coffee beans faster than that of the other treatments in which within 24 hours of the incubation approximately 84% of the sugar was converted. T4 also reached the lowest caffeine content (1.8%) of the fermented coffee beans among other that of other treatments while the control had higher caffeine content (2.2%).This was substantially significant as the Arabica coffee cherries fermented with mixed microbial civet fecal suspensions can remarkably reduce the sugar and caffeine content of the Arabica coffee beans.

Prospects of Nanoproteomics for Plant-Based Foods

Abstract: Food contributes substantially to the physical wellbeing of mankind and plays a pivotal role in the global economy. Food choices from plants have dominated ever since we evolved, and plant-based foods and beverages have been a critical contributor to the health, life, and happiness of our society. However, our rapidly growing population necessitates ensuring food security for every human being on the planet. Food security in its strict sense implies the availability of a sufficient amount of quality food to every individual to meet his or her dietary needs and to lead an active healthy life. There has been an increased focus in recent years on assurance of food quality and safety encompassing scrutiny of food for its composition, traceability, adulteration, and contamination. In fact, food safety and security have become a founding principle for two of the sustainable development goals (SDG) for the 2030 global agenda of the United Nations Department of Economic and Social Affairs. Therefore, the mandate of food security and safety necessitates that the quantity and quality of plant-based, healthy food be improved and rigorously analysed. The traditional methods to address food quality mainly rely on appearance, freshness, source, sanitation, microbial counts, and biochemical parameters for the composition (lipid, carbohydrate, protein, or vitamin content), etc. Recently, traceability in food production and distribution has gained considerable importance drawing significant public attention and awareness due to the accidental or deliberate food adulteration malpractices, and the controversies related to genetically modified (GM) crops in foods.

Qualitative Consumption of Processed Foods with Allura Red Additive in Mexican Primary School Children

Abstract: There is a high supply of industrialized food products that contain many additives, such as colorants. To verify the qualitative consumption of Allura Red in primary schoolchildren, the present cross-sectional quantitative work was established under a retrospective expo facto design. On a school child population (5 - 8 years) from the city of Ramos Arizpe, Coahuila, Mexico, selected in a probabilistic way, a questionnaire applied to qualitatively verify the consumption of said additive. Descriptive and frequency analyses applied to the data obtained, as well as the Mann-Whitney U test and Pearson's X2 test (p≤0.05). The child population evidenced a high consumption of processed products containing Allura Red additive, the intake of jellies and candies (p = 0.025 and p = 0.043, respectively) showed differences between girls and boys. There was a very frequent consumption of "red soft drinks”, dairy - yogurt, oatmeal - flour, and box cereals (61 and 54%, respectively). Likewise, a high association was found between the intake of dairy products - yogurt and cereals (p = 0.008), oats and flour for pancakes and cereal in the box (p = 0.010), as well as consumption of candies and jellies (p = 0.000). High qualitative consumption of processed foods with Allura Red additive was found; it's imperative to reduce the excessive consumption of these products by establishing comprehensive strategies.

The Development of Moringa oleifera Leaves Cereal Using Full Cream and Soy Milk as Fillers.

Abstract: Moringa oleifera leaves powder can be fortified to improve the nutritional values and health benefits of several food products including cereal. This research aimed to obtain an optimized formula for Moringa oleifera cereal which was produced through the wet granulating method. This powder was developed into four cereal formulas. F1 and F2 use full cream milk as filler combined with 1.5% and 2% xanthan gum respectively. F3 and F4 use a combination of full cream milk and soy milk as a filler with 1.5% and 2% xanthan gum concentration. The effect of xanthan gum concentration and type of milk also were evaluated to the physical granule characteristics, reconstituted physical and chemical characteristics, as well as the Indonesian national standard (SNI) 01-4270-199 for the cereals, were also analyzed. The four formulas performed excellent granule flow characteristics with suitable dispersion time, pH, viscosity, and flow behavior. Xanthan gum concentration, filler type, and interaction between these components significantly influenced the cereal viscosity (p < 0.05). However, formulas 2 and 4 which used 2% xanthan gum exhibited higher viscosity (333,75 cps and 305 cps) and dispersion stability (F=1). These formulas were further evaluated for cereal quality requirements based on SNI 01-4270-199 for cereals. The combination of full cream-soy milk and 2% xanthan gum exhibited a positive impact on the proximate content. Therefore, from these results, it can be concluded that Formula 4 was the recommended formula. However, these components are required to be optimized in further study to meet the SNI requirements of crude fiber, water, and fat content.

Association Between Menus’ Calorie Labels and Students’ Food Choices: A Cross-Sectional Study

Abstract: A policy that mandates posting calorie information on monitors and printed menus in restaurants was implemented in Saudi Arabia in 2018. This may help consumers make healthier decisions. This study assessed the level of awareness regarding calorie labeling on menus and its association with restaurant food choices among Saudi university students. A cross-sectional study was conducted using 400 female Saudi students at Princess Nourah Bint Abdulrahman University (PNU), Riyadh. Pregnant or lactating students or those who had any dietary restrictions were excluded. An online self-administered questionnaire regarding demographic characteristics, awareness of calorie labeling, and restaurant food choices were used. Pearson’s and MaNemar’s chi-square tests, the odds ratio, and multivariate binary logistic regression were used in the analysis. While 73.5% of the students noticed the calorie labeling on the restaurant’s menus, only 24% of students read it carefully. No statistically significant association was observed between the awareness of calorie labeling and food selection. Comparing good versus poor awareness about labels, 67.7% versus 49% of participants change their food selections based on the calorie information on the menus (p < 0.0007), and 77.8% versus 22.2% select items with fewer calories (p < 0.001). Calorie labeling may be an effective method for improving food choices among those who have an awareness of such and use calorie information. Nevertheless, public health education campaigns are needed to increase awareness of calorie requirements and the value of calorie labeling on restaurant menus.

A Review of Food-Based Intervention Strategies for Improving Micronutrient Status and Health During Childhood

Abstract: Micronutrient deficiencies, especially those of iron, vitamin A, zinc and iodine are most common around the world, particularly in children and adolescents. These deficiencies can be prevented through nutrition education and consumption of a healthy diet containing diverse foods, as well as food fortification and supplementation. Available evidence has suggested that instead of synthetic supplements, dietary diversification and modification by including micronutrient-rich foods with appropriate food preparation methods to increase bioavailability, is an effective strategy to treat deficiency state. Therefore, a literature search was conducted for studies i) developing nutritious food products and ii) evaluating food intervention effects. Twelve studies described formulation of snacks/recipes using micronutrient-rich foods and proper cooking methods to enhance bioavailability. Twenty-four food-based intervention trials in children (6 months–16 years) reported increase in micronutrient intakes. Of these, 4 studies reported improvements in all growth parameters except one study showing no improvement in height z scores, 6 studies observed positive changes in bone and muscle development, whereas one study found no effect of dairy intervention on bone mass accrual, 6 studies noted increases in biochemical parameters and/or decrease in infections, whereas two showed no change in serum levels, 4 studies noticed improved cognitive/scholastic performance. Thus, available literature indicates that supplementing snacks or small meals with high bioavailable micronutrient contents significantly increases micronutrient intake and help improving growth and development of children. Further research is warranted to devise food-based strategies for improving micronutrient quality of diets to lower the associated health risks.

Optimization of Vitamin E Extraction from Rice Bran Oil Deodorizer Distillate using Response Surface Methodology

Abstract: Rice bran oil deodorizer distillate (RBODD) is the low valuable secondary product of refinery rice bran oil. However, RBODD contains bioactive compounds such as vitamin E, gamma-oryzanols, and phytosterols. To increase value of vitamin E obtained from underutilized product, tocopherols and tocotrienols were extracted from RBODD using ethanol followed by a freezing step. The response surface method (RSM) is known as a potential tool for optimizing processing parameters in order to save time, energy, and chemical material. In current study, vitamin E extract (VEE) was extracted using ethanol and response surface method (RSM) was employed to investigate the optimum condition. The ratio of RBODD: ethanol (1:5, 1:10, and 1:15) and the incubation temperature (0, -20, and -40℃) of vitamin E extraction were used to design the experiment using a central composite design (CCD). Once the optimization process was completed, the RSM was executed using the following 5 responses simultaneously: VEET3, VEEToc, VEETot, RecoveryVEE, and YieldVEE. Results showed that values of each parameter were VEET3 (10.69-89.60 mg/g), VEEToc (2.85-23.37 mg/g), VEETot (13.53-112.97mg/g), RecoveryVEE (16.15-134.76%), and YieldVEE (12.64-44.48%). All model predictions were significant (p-value < 0.05), with non-significant lack of fit (> 0.05). In addition, the values of R2 and R2(Adj) of model were in the range of 0.922-0.988 and 0.893-0.982, respectively. According to these findings, response values were associated with RBODD:ethanol ratio and the incubation temperature. The ratio 1:9.5 (RBODD: Ethanol) and incubation temperature at -26.5 ℃ provided the optimal condition for vitamin E extraction from RBODD. At this optimum condition, it was determined that the predicted responses for VEET3, VEEToc, VEETot, RecoveryVEE, and YieldVEE were 81.87 mg/g, 23.70 mg/g, 103.64 mg/g, 123.63 %, and 20.05%, respectively. The obtained product with high content of tocopherol and tocotrienol can be used as ingredient in food as well as pharmaceutical applications.

The Effectiveness of Aloe-Based Drink in Reducing Glycated Albumin and Insulin Resistance of Metabolic Syndrome: A Randomized Clinical Trial

Abstract: Insulin resistance (IR) has an important role in the pathology that forms the metabolic syndrome (MetS). Glycated Albumin (GA) has a role as an index of glycemic control associated with MetS. Aloe vera (Aloe barbadensis Miller) is a plant that has anti-diabetic and anti-hypercholesterolemic function. This study aims to investigate the effect of Aloe-based drink on GA and IR in MetS. This study was a true experimental using pre-post randomized control group design. Thirty-eight MetS subjects were divided into two groups: treatment group (n=19) which was provided by 165 g/d of Aloe-based drink for 4 weeks; and the control group (n=19). Both groups were given education regarding of management of MetS. GA was measured by using an ELISA method and IR calculated by HOMA-IR of both groups and statistically analyzed at baseline and the end of treatment. The data were analyzed using paired t-test and independent t-test. At the end of the study, the treatment group showed reduction of GA and HOMA-IR statistically significant (∆GA=-4.3±2.35%; p<0.001; ∆HOMA-IR=-1.6 ±1.87; p=0.001). Compared to control group, the change of GA and HOMA-IR in intervention group were also significantly different (p<0.001; p<0.001). Aloe-based drink was proven to reduce GA and IR in the MetS.

A Review of the Health Benefits of Tea: Implications of the Biochemical Properties of the Bioactive Constituents

Abstract: Tea is the second-most drank and refreshing beverage after water since the time immemorial. Tea harbours more than 700 bioactive compounds viz, different classes of polyphenols, unique amino acid L-Theanine, alkaloids (Caffeine, Theobromine), and Volatile Flavor Compounds (VFC). Tea's polyphenols make its inherent therapeutic potential unlimited. Tea's significance in managing cancer, diabetes, stomach ulcer, influenza, neurological diseases, etc. is well-documented. However, advantageous biochemical capabilities of tea have yet to be fully utilised. Hence, this review aims at to examine tea's variety, drinking habits, biochemistry, and therapeutic qualities. A number of significant online resources, including Google Scholar, PubMed, Science Direct, and others, were searched for various research works on tea and its health-promoting qualities by using keywords like tea, health benefits, bioactive components against diseases, etc. Current review highlighted that drinking a cup or more green tea is recommended for improving antioxidant status and to manage diabetes and obesity related problem. However after detailed review work on tea it become clear that not only green tea but also other varies of tea like black, white tea are also harbour lots of bioactive molecules since they are processed from same plant. Tea improves antioxidant status and manages diabetes and obesity. It also helps prevent and cure, heart disease, malignancy, digestive dysfunction, and metabolic disorders including obesity and diabetes. Epigallocatechin Gallate (EGCG), found in tea, has been shown to reduce complications from Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-COV 2) infection. When taken in its traditional form to manage ailments, tea is sometimes controversial due to a lack of confirming evidence of its benefits. The paper covers the numerous health advantages of tea, focusing on the specific components contributing to such benefits, and stresses the value of diverse brewing processes.