Showing papers in "Nutrition & Food Science in 2018"

Whey valorization: current options and future scenario – a critical review

Abstract: The purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O2/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.,Major well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.,The comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.,The paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.

Emerging trends in food packaging

Abstract: The purpose of this study is to review the recent approaches in food packaging trends to address the preferences of the modern world.,Recent studies in all the emerging food packaging technologies have been discussed with the examples of commercially available products.,Advanced food packaging solutions have acquired much appreciation from food industries to address the preferences of the modern world. This paper attempts to describe the current practices in food packaging with examples of commercially available products. Significant emphasis has been given on the technical aspects of the intelligent packaging components, namely, barcodes, radio frequency identification, sensors and indicators. Another distinctive area of packaging focused in this review is the importance of bioplastics due to non-degradable nature of synthetic polymers. Three major categories of biodegradable polymers, namely, polysaccharide-based materials, protein-based materials and lipid-based materials, have been discussed along with an insight about sustainable packaging and edible films and coatings.,Changes in the industrial & retail matters and increasing demand for fresh, safe, nutritious food are the factors owing to the new innovations in the packaging sector. Imminent packaging technologies aim at value addition involving the extension of shelf life, prevention of microbial attack, proper moisture barrier, use of carbon dioxide scavengers/emitters, ethylene scavengers, flavor absorbers, freshness indicators, biosensors and release of bioactive compounds during storage.

Pearl millet processing: a review

Abstract: Purpose Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet. Design/methodology/approach This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds. Findings From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour. Originality/value Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India

Abstract: Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables.,Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork.,This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices.,The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

Using the theory of planned behavior to explain intention to eat a healthful diet among Southeastern United States office workers

Abstract: Purpose This study aims to test the utility of the theory of planned behavior (TPB) for explaining intention to eat a healthful diet in a sample of Southeastern US office workers. Design/methodology/approach Participants in a worksite nutrition study (n = 357) were invited to complete an online questionnaire including measures of TPB constructs at baseline. The questionnaire included valid and reliable measures of TPB constructs: behavioral beliefs, normative beliefs, control beliefs, attitudes toward behavior, subjective norm, perceived behavioral control and intention. Data were collected from 217 participants (60.8 per cent response rate). Confirmatory factor analysis and structural equation modeling were conducted to test the hypothesized TPB model. Findings The model fit was satisfactory (χ2 = p < 0.0001, RMSEA = 0.06, CFI = 0.91, TLI = 0.90, SRMR = 0.09). All structural relationships between TPB constructs were statistically significant in the hypothesized direction (p < 0.05). Attitude toward behavior, subjective norm and perceived behavioral control were positively associated with intention (R2 = 0.56). Of all TPB constructs, the influence of perceived behavioral control on intention was the strongest (β = 0.62, p < 0.001). Originality/value Based on this sample of Southeastern US office workers, TPB-based interventions may improve intention to eat a healthful diet. Interventions that strengthen perceived control over internal and external factors that inhibit healthful eating may be particularly effective in positively affecting intention to eat a healthful diet, and subsequent food intake.

Dietary inflammatory index in relation to obesity and body mass index: a meta-analysis.

Abstract: Studies investigating the association between dietary inflammatory index (DII) and body mass index (BMI) have led to inconsistent findings. Therefore, to decisively conclude, this paper aims to clarify the relationship between DII and obesity by performing meta-analysis.,PubMed, Scopus and Google Scholar were searched up to July 2017 using key words selected from Medical Subject Headings and other related keywords to identify all relevant articles. In total, 22 articles were entered into the meta-analysis; 22 studies compared the mean of BMI among subjects with highest versus the lowest DII and 4 studies had data on the hazard risk (HR) or odds ratio (OR) for obesity.,A meta-analysis on included studies indicated a significant association on either mean differences (MD) in BMI (MD = 0.811; 95 per cent CI: 0.365-1.256; p: 0.0001) or obesity OR (OR: 1.310; 95 per cent CI: 1.144-1.500; p = 0.000) by comparing the highest and lowest DII categories. Between-study heterogeneity was high (Cochrane Q test, p < 0.001, I2 = 98.1 per cent, df = 21, τ2 = 0.9273), and only dietary assessment methods could explain the source of heterogeneity in which 24-h dietary recalls were homogeny (I2 = 8.4 per cent, df = 2, p = 0.335).,The results of the present meta-analysis suggest that adherence to high DII score increased BMI and obesity. More prospective studies in different populations are needed to better clarify this relation.

An overview of the functionality of inulin in meat and poultry products

Abstract: The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products.,Several studies on the physiochemical, textural and sensorial effects of inulin incorporated in meat and poultry products as fat replacer and texture modifier were reviewed.,Inulin is a plant-derived carbohydrate composed of fructose units and glucosyl moieties at the end of the chain that exhibits unique nutritional and technological benefits. Among its main healthy characteristics, it has been reported to reduce the risk of colon cancer, arteriosclerosis, osteoporosis, diabetes and obesity, to maintain low levels of triglycerides and cholesterol in serum and stimulate the immune system. As a functional food ingredient, it can be used in various foods as a fat replacer, improves water-holding capacity and emulsion stability, as well as modifying the texture and viscosity of foods. Incorporation of inulin into meat and poultry products can be beneficial in producing low-fat products with desirable texture and sensory attributes.,There are limited reviews regarding the application of inulin in meat and poultry products. In this review, chemical composition and physicochemical properties of inulin, its health effects and various effects of inulin incorporation into meat and poultry products including, physicochemical, textural and sensory characteristics of these products are discussed.

Whether viable and dead probiotic are equally efficacious

Abstract: Purpose Consumer inclination towards probiotic foods has been stimulated due to well-documented evidence of health benefits of probiotic-containing products and consumer demand for natural products. It is assumed that the viability and metabolic activities of probiotics are essential for extending health benefits and for successful marketing of probiotics as a functional food. The purpose of this paper is to demonstrate that even dead or inactivated probiotic cells could extend health benefits, indicating that probiotic viability is not always necessary for exhibiting health benefits. Design/methodology/approach Attempt has been made to review the literature on the status of probiotic foods available in the world market, their impact on the gut flora and the various factors affecting their viability. Both review and research papers related to efficacy of inactivated, killed or dead probiotic cells towards health benefits have been considered. Keywords used for data search included efficacy of viable or killed, inactivated probiotic cells. Findings The reviewed literature indicated that inactivated, killed or dead probiotic cells also possess functional properties but live cells are more efficacious. All live probiotic cultures are not equally efficacious, and accordingly, dead or inactivated cells did not demonstrate functional properties to extend health benefits to all diseases. Originality/value Capability of non-viable microorganisms to confer health benefits may attract food manufacturers owing to certain advantages over live probiotics such as longer shelf-life, handling and transportation and reduced requirements for refrigerated storage and inclusion of non-bacterial, biologically active metabolites present in fermented milks’ fraction as dried powders to food matrixes may result in the development of new functional foods.

Caffeine: a boon or bane

Abstract: Purpose The purpose of this paper is to explore the sources of caffeine and its utilization in different food products, along with its impact on human health in terms of benefits and adverse effect. Design/methodology/approach The papers reviewed were selected based on the following key descriptors such as caffeine, sources, trends of consumption, utilization, benefits and adverse effects, regulation and labelling. Findings There are many physiological effects of caffeine on respiratory, cardiovascular, gastrointestinal, reproductive and central nervous system. It has a positive effect in reducing the risk of diabetes, Alzheimer’s disease, Parkinson’s disease and liver injury and, at the same time, in improving mood, psychomotor performance and immune response. On the other hand, the negative effects of caffeine include addiction, cancer, heart diseases, insomnia, gastrointestinal disturbances and intoxication. As caffeine, when taken in large amount, is harmful, therefore as per the regulatory bodies, its concentration should not exceed the set limit, and its presence needs to be listed on the label of that particular food product. In a nutshell, it can be said that caffeine acts as a boon as well as bane because it possesses both beneficial and adverse effects. Originality/value This is a unique and comprehensive review that will provide a brief overview of sources, utilization, healthful as well as harmful effect of caffeine to the readers.

Beet and orange mixed juices added with Lactobacillus acidophilus

Abstract: Purpose The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture. Design/methodology/approach Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice. Findings Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (109 CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product. Practical implications The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C. Originality/value Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.

Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage

Abstract: Purpose Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days. Design/methodology/approach Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study. Findings Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork. Originality/value BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.

Organic food and university students: a pilot study

Abstract: Purpose The purpose of this study is to provide information relating to organic food consumption patterns specific to the Canadian population and youth demographic. The primary objective of this pilot study is to investigate the knowledge, consumption patterns and willingness to pay for organic food among the first-year University students enrolled in courses at Brescia University College. Design/methodology/approach A questionnaire has been developed by the researchers and distributed to several first-year classes at Brescia University College. The results have been analyzed using Wilcoxon scores (rank sums), Wilcoxon two-sample test, Spearman correlation coefficients and univariate and multivariate regression analyses. A theme analysis has been generated from open-ended questions. Findings No significant differences exist between nutrition and non-nutrition students. Attitudes toward organic food and knowledge score significantly impact the consumption patterns and willingness to pay for organic food (p = < 0.0001). Most students indicated that they were willing to pay a premium for organic food and had positive associations with it. Originality/value This is the first study relating to this topic and the Canadian population. Results from this study provide baseline data that may be used to conduct future research.

Perceptions towards a healthy diet among a sample of university people in Portugal

Abstract: A healthy diet has been recognized as one of the most important factors associated with maintaining human health and helping in preventing the development of some chronic diseases. Therefore, this paper aims to study the perceptions of a sample of university people regarding a healthy diet.,It was undertaken a descriptive cross-sectional study on a non-probabilistic sample of 382 participants. The data were collected among a sample of Portuguese university people and measured whether people’s perceptions were compliant with a healthy diet.,The results revealed that the participants’ perceptions were, in general, compliant with a healthy diet (scores between 0.5 and 1.5, on a scale from −2 to +2). However, significant differences were found between age groups (p = 0.004), with a higher average score for young adults, and also between groups with different levels of education (p = 0.025), with a higher score for university degree. The variable chronic diseases also showed significant differences (p = 0.017), so that people who did not have any chronic diseases obtained a higher score.,This study is considered important because it provides evidences about the relation between nutrition knowledge and the perceptions towards a healthy diet. The study allowed concluding that the participants were aware about some nutritional aspects of their diets and, therefore, their perceptions were compliant with a healthy diet. This finding is very relevant because it could be a support for health policy initiatives directed at promoting healthy eating behaviours.

Knowledge, attitude and practice of health professionals about probiotic use in Ahmedabad, India

Abstract: Purpose The purpose of this study was to assess the knowledge, attitude and practice about probiotic use among health professionals of Ahmedabad, India. Design/methodology/approach A structured questionnaire was prepared. The questionnaire consisted of 12 close-ended questions related to definition, mechanism of action, safety consideration, health benefits, sources and four questions to assess their attitude and practice about probiotics. Total 267 healthcare professionals were requested to fill the questionnaire. Participants were doctors, medical students, nutritionists, nutrition students, pharmacists and pharmacy students. Findings Results of the survey revealed that most of the participants (93.25 per cent) were aware of the term probiotic, 66.66 per cent professionals were able to answer the right mechanism of action of probiotics. Only 54.68 per cent health professionals knew the health benefits correctly. There was a significant difference between the knowledge of professionals from different fields (p < 0.05). Medical students had highest knowledge scores, whereas nutrition students had lowest knowledge scores. There was no significant difference between knowledge of doctors, pharmacist and nutritionist, but knowledge of medical students was significantly higher than the nutrition students (p < 0.05). Majority of the respondents (85.76 per cent) believed that probiotics are useful for patients. Nearly 50 per cent preferred probiotic food over probiotic drugs. Almost half of them (48.68 per cent) agreed that probiotics can significantly affect the outcome of any therapy. Originality/value Nutritionists and medical students have shown to be more knowledgeable about probiotics than professionals and students of other fields. A positive and significant correlation was found between knowledge and attitude of healthcare providers.

Plant-based food taboos in pregnancy and the postpartum period in Southeast Asia – a systematic review of literature

Abstract: Purpose Food taboos during pregnancy and the postpartum period have been linked to increased risk of maternal and neonatal death. This paper aims to present plant-based food restrictions on Southeast Asian women during pregnancy and after giving birth and the rationale behind such cultural practices. Design/methodology/approach Google® Scholar, PubMed and Scopus search using the term food taboo, its synonyms and truncations, in combination with the terms pregnancy, postpartum and breastfeeding, and with the name of the Southeast Asian countries, was conducted from January to February 2017. Articles were included in the review if their full texts were accessible online, in English, published from 2005 to 2016 and if they contained primary data from either quantitative or qualitative method. Findings A total of 281 articles were downloaded, and 28 were included in this review. The food taboos and the reasons for avoidance were collated and grouped per their occurrence and according to the country or countries where they are practiced. In total, 14 papers generated data on food taboos during pregnancy, 16 papers on postpartum food taboos and/or 6 on breastfeeding. Research limitations/implications This review pools together relevant information about plant-based food taboos Southeast Asian women adhere to during pregnancy and after giving birth. However, data are absent for some of the Association of Southeast Asian Nations (ASEAN) countries, and there is a need for more research to get up-to-date information on the local women’s adherence to these cultural practices. Practical implication The knowledge of these practices can support stakeholders who are contributing to the reduction of maternal and under-five mortality ratios in Southeast Asia. Originality/value This is the first review paper on food taboos covering all ASEAN members and highlighting the need for cultural sensitivity to properly address maternal and child health problems in the region.

Optimization of nutritional beverage developed from radish, sugarcane and herbal extract using response surface methodology

Abstract: Purpose Radish (Raphanus sativus) is valued for its nutritive and medicinal properties, but its juice is not palatable because of the pungent flavor. The purpose of this study is to optimize the blending process of radish juice by using sugarcane juice, herbal extract and salt concentration. Design/methodology/approach The statistical design provided 20 formulations; where herbal extract concentration varied from 0.5 to 2.5 per cent, sugarcane juice concentration from 20 to 50 per cent and salt concentration from 0 to 1.5 per cent. Findings The p = 0.05 was used to designate the statistical significance of all the responses under study. Different product formulations had total soluble solids (TSS) that ranged from 9.7 to 15.0°Brix, titratable acidity from 0.6 to 1.3%, pH from 3.3 to 4.0, reducing sugars from 0.6 to 0.8%, total sugars from 9.4 to 3.1%, total protein from 172.9 to 304.8 mg/100 ml, total phenols from 25.5 to 29.8 mg/100 ml, ascorbic acid from 10.4 to 19.8 mg/100 ml, antioxidant activity from 77.3 to 83.6% and overall acceptability from 5.6 to 7.7. Sugarcane juice concentration of 30%, herbal extract mixture and salt concentrations of 1 and 1.5%, respectively, were the optimized process conditions for the preparation of nutritional radish juice achieved with the best fit of desirability, i.e. 0.88. Cluster analysis revealed that concentration of sugarcane juice had the maximum significant effect on the quality characteristics of nutritional radish beverage as compared to the other two variables under study. Originality/value The developed product can help to promote the use of radish as a substrate for the beverage industry.

Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies.

Abstract: Purpose This study aims to evaluate the effectiveness of substituting different concentrations of sesame, soy butter, dried moringa leaves and coconut powder on the physicochemical and sensory properties especially calcium and protein content of salted and sweet cookies. Design/methodology/approach Cookies were prepared by fortifying refined flour with sesame (T1 and T3) and soy butter (T2 and T4) and further fortified with dried moringa leaves (salted) and coconut (sweet). Linear programing was used to formulate percentage of major ingredients to yield maximum calcium and protein. Cookies were evaluated for physical, textural, colour, nutritional, functional and organoleptic properties and compared with refined flour cookies, C1 (salted) and C2 (sweet). Findings It was observed that fortification significantly decreased the hardness of the test cookies when compared with control. C2 cookies were observed to be the hardest (42.3 N), whereas T2 cookies were the softest (23.7 N). Nutritional and functional components of fortified (T) cookies were significantly (p = 0.01) higher than control (C) cookies, and within T cookies, salted cookies were more nutritious than sweet cookies. Cookies fortified with sesame and dried moringa leaves (T1) contained the highest protein (19 g), calcium (312 mg) and flavonoids (2.0 QE mg/100g) content. Scores on sensory acceptability revealed that T cookies were highly acceptable when compared to cookies for all sensory attributes tested. Research limitations/implications Incorporation of protein and mineral rich natural ingredients like sesame, soy butter, dried moringa leaves and coconut powder has improved the nutritional, functional and sensory properties especially calcium and protein content of salted and sweet cookies. There is tremendous scope for utilisation, commercialization of such plant-based nutrient dense ingredients in variety of food snacks, and this will ensure better nutritional security. Originality/value Fortification of biscuits with sesame, soy butter, dried moringa leaves and coconut powder resulted in to a superior quality of biscuits in terms of its protein, minerals specially calcium, flavonoid content and organoleptic acceptability. These protein and calcium rich biscuits may help in solving many nutritional deficiencies and can add variety to the bakery industry.

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Abstract: The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods.,Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions.,Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage.,Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

Assessing food safety and associated food hygiene and sanitary practices in food industries: A cross-sectional study on biscuit industry of Jessore, Bangladesh

Abstract: Purpose The purpose of this cross-sectional study was to evaluate the level of knowledge, attitudes and practices of food handlers about food hygiene and sanitation in biscuit industry of central marketing company in Jessore, Bangladesh. Design/methodology/approach A self-administered, structured questionnaire was designed and data were collected during the period of April to July 2016 from 110 food handlers using simple random sampling. Findings The results show that the food handlers had excellent knowledge, attitude and good practices toward food hygiene and sanitation and food contamination related to food safety. The mean score (standard deviation) of knowledge, attitudes and practices were 20.1 (3.9), 18.6 (3.1) and 16.7 (3.3), respectively (p < 0.007). There was significant correlation between food safety training and knowledge, knowledge and attitude or knowledge and practices (p < 0.001). The majority (90.9 per cent) of the respondents stated that they intended to make sure that the prepared food was safe for consumers, which was significant (p < 0.007). Almost all of the food workers were aware of the critical role of general sanitary practices in the work place. The study suggests that the knowledge, attitude and practice level of food handlers were satisfactory. Originality/value Continuous education and training should be organized to strengthen food handlers’ knowledge in areas which seem to be deficient.

Role of prebiotics and probiotics in oral health.

Abstract: Purpose This paper aims to focus on the utilisation of pre- and probiotics for oral care and the state of knowledge at this time. Design/methodology/approach Pre- and probiotics describe beneficial carbohydrates and microbiota, respectively, for optimal gut health. Carbohydrates provide energy selectively for the gut-friendly bacteria. The use of both carbohydrates and bacteria is, however, being expanded into other areas of the body – including the skin, vagina and oral cavity – for health-related applications. Findings There is increased interest in both pre- and probiotics for oral care products. The importance of oral microflora and their selective substrates is discussed against a background of contemporary oral care approaches. The issues and benefits are discussed in this review. Originality/value It is clear that consumption of prebiotics and probiotics may play a role as potential prophylactic or therapeutic agents for reducing the presence of organisms in the mouth associated with tooth decay. To confirm a beneficial effect of pre- and probiotics further in vivo studies involving healthy human volunteers should be considered.

Effect of Citrus maxima juice on fasting blood glucose, lipid profile, liver enzyme and body weight.

Abstract: Purpose This paper aims to investigate the effect of Citrus maxima juice on fasting blood glucose, lipid profile, liver enzyme and body weight of alloxan-induced diabetic adult wistar rats. Design/methodology/approach The fruits were thoroughly washed with potable water. They were peeled; the epicarp and seeds were removed. Fruit juice was extracted from the pulp. Animal experiment was carried out using 21 adult male wistar rats weighing about 110-130 g. The rats were categorized into three groups (A-C), with each group consisting of seven rats of similar body weights. Diabetes was induced using alloxan. Rats in Groups A and B were administered 300 mg and 600 mg of C. maxima fruit juice/kg body weight/day, respectively, for 14 days, while Group C rats acted as control and received placebo. Biochemical analysis was performed using standard procedures. Data were analyzed using SPSS, version 21. Findings Blood glucose of rats in the treated groups decreased significantly (p < 0.05) from 454.7 and 569.7 mg/dl to 149.3 and 297.3 mg/dl, respectively, while the control increased from 257.0 to 46.57 mg/dl. Total cholesterol and triglyceride levels of Group B rats reduced significantly (p < 0.05), while the high-density lipoprotein cholesterol level increased (p < 0.05). Body weight of rats in the treated groups increased significantly (p < 0.05) by 30.1 and 20.2 per cent in Groups A and B, respectively, compared to the control group, which reduced by 0.21 per cent. There was no significant effect on markers of liver damage. Practical implications The rate at which diabetes and other non-communicable diseases increase recently calls for affordable and sustainable management. Social implications Diabetes is one of the major health and development challenges of the 21st century, its complications are disabling and life threatening. Originality/value The hypoglycemic and hypocholesterolemic properties demonstrated by C. maxima fruit juice suggest its potential contribution in reducing/stabilizing blood glucose level and managing complications of diabetes.

Snacking and sweetened beverage consumption among adolescents in Sagamu, Southwest Nigeria

Abstract: Purpose The rising incidence of non-communicable diseases in the developing world has remained a cause of concern for health workers. Childhood and adolescent obesity is on the increase as a result of several issues including dietary habits. This paper aims to assess the pattern of snacking and sweetened beverage consumption among in-school adolescents in Sagamu, Nigeria. Design/methodology/approach A cross-sectional study was carried out among 620 in-school adolescents, selected via multi-stage sampling, using a semi-structured, self-administered questionnaire. Data were analyzed using SPSS 20.0. Relevant descriptive and inferential statistics were calculated, with p < 0.05.Participation was fully voluntary and strict confidentiality ensured. Findings All respondents consumed sugar-sweetened beverages, at different regularity; 78.5 per cent preferred carbonated drinks; 44.2 per cent consumed energy drinks, with a significant difference between males and females regarding the pattern of consumption of sweetened beverages (p = 0.042) and reasons for the choice of drinks (p = 0.009). Almost all (95.3 per cent) respondents snacked at varying frequencies, with more women (97.2 per cent) snacking than men (p = 0.008). Over 51.7 per cent of respondents snacked daily with no significant difference (p = 0.147) between males and females respondents regarding frequency of snacking. Pies and pastries were most frequently consumed. There was a significant difference (p = 0.007) between the preferences of male and female respondents. Originality/value The consumption of refined sugars was high among respondents, indicating presence of unhealthy dietary habits. Concerted efforts at nutrition education through the school system should be made to reduce the risk of non-communicable diseases among adolescents.

Arabinoxylans from rice bran and wheat immunomodulatory potentials: a review article

Abstract: Purpose The purpose of this study is to discuss recent research on arabinoxylans from rice bran and wheat byproducts and their immunomodulatory potentials. Also, a potential receptor for arabinoxylans is proposed in relation to arabinoxylans structure. Design/methodology/approach This review summarises recent publications on arabinoxylans from rice bran and wheat, classification of arabinoxylans, a brief background on their method of extraction and their immunomodulatory potentials as they induce pro-inflammatory response in vitro, in vivo and in humans. The mechanism of action in which arabinoxylans modulate the immune activity is yet to be discovered, However, the authors have proposed a potential receptor for arabinoxylans in relation to arabinoxylans structure and molecular weight. Findings The effects of arabinoxylans from rice bran and wheat on the immune response was found to cause a pro-inflammatory response in vitro, in vivo and in humans. Also, the immune response depends on arabinoxylans structure, the degree of branching and origin. Originality/value This review paper focuses on the effects of arabinoxylans from rice bran and wheat on immunomodulatory potentials in vitro, in vivo and in humans. A new mechanism of action has been proposed based on the literature and via linking between arabinoxylans and lipopolysaccharide structure, molecular weight and suggested proposed receptor, which might be activated via both of them.

Applying social marketing mix to identify consumers’ preferences towards functional dairy products in Iran

Abstract: Purpose During the past few decades, production and marketing of functional foods has increased in many countries including Iran. Considering the fact that consumers’ preferences play an important role in the success of marketing a product to increase consumption, this study aims to fill the knowledge gap in this regard in Iran. Design/methodology/approach The theory of social marketing served as the framework of this study. Qualitative data were collected via eight semi-structured focus group discussions, between May and September 2014. Participants were 65 women (44 housewives and 21 employed women), aged 23-68 years, selected by purposeful sampling technique, considering maximum diversity. All focus group discussions were audio recorded and transcribed verbatim. Analysis of the qualitative content of the data was conducted using MAXQDA® software. Findings The findings showed that there were quite diverse preferences among studied women in regards to different aspects of a product and its social marketing strategies. The preferences toward functional dairy products were categorized in four main groups: characteristics of products including sensory and non-sensory characteristics; price; place of the product supply; and promotion strategies of products categorized in three subgroups of informing and educating, advertising and recommending. Originality/value This study is the first study in this regard in Iran. Given the novelty of functional dairy products in the market, the diversity of preferences should be considered both in production of dairy foods and their promotion plans. This understanding can contribute to success of interventions to increase consumption of these products among consumers.

Exploring attitudes related to sweetened soft drinks consumption among adults in Saudi Arabia

Abstract: Purpose Soft drinks consumption in Saudi Arabia is high, although these drinks are nutritionally poor and might lead to various health problems. This paper aims to assess sweetened soft drinks consumption patterns among adult Saudis and explore the association between different attitudes and these patterns. Design/methodology/approach In total, 1,194 eligible Saudi adults answered an online questionnaire including soft drinks consumption patterns (frequency of consumption and quantity) and attitudes influencing them. Statistical analysis was performed using SPSS. Pearson test was used to assess the association of attitudes with frequency of sweetened soft drinks consumption. A p-value of <0.05 was set as the significance cut-off. Findings Sixteen per cent of participants consumed sweetened soft drinks either daily or usually. Frequency and quantity of consumption were significantly and positively associated (R2 = 0.4, p < 0.0001). The highest correlations were obtained between frequency of consumption and positive attitudes towards perceiving sweetened soft drinks as enjoyable, value for money and indispensable at eating (R2 = 0.55; 0.43 and 0.6, respectively, p < 0.0001). Average score in different attitudes was significantly lower frequency of consumption “never” compared to “always” (p < 0.001) (Healthy: 1 vs 1.9, Enjoyable: 1.5 vs 4.4, value for money: 1.7 vs 3.9, indispensable at eating: 1.1 vs 4.0 and social gathering: 1.2 vs 3.8, respectively). Research limitations/implications Main limitation of this study relates to the sampling technique through a snowballing, which could influence on the representativeness of the study population. Originality/value Findings advance the understanding on the high consumption of sweetened soft drinks among Saudis, making an emphasis on the complexity of this dietary pattern and the importance of different attitudes influencing on it. Thus, changing this pattern implies a global strategy to reduce both frequency and quantity of consumption.

Hypocholesterolemic effects of watermelon fruit rind on rats

Abstract: Purpose Watermelon (Citrullus lanatus) fruit and its rind are known to contain phytochemicals that may have health benefits. The aim of this paper is to investigate the potential hypocholesterolemic effect of watermelon fruit rind (WR) using rats who are fed a high-cholesterol diet. Design/methodology/approach Rats were divided into six groups and fed diets for eight weeks containing normal control diet or normal control diet with either 1% cholesterol, 5% WR, 10% WR, 1% cholesterol + 5% WR or 1% cholesterol + 10% WR. Triglycerides, total cholesterol and lipoprotein levels in serum and liver samples were determined, and histopathological examination of liver tissues was carried out. Findings Diets containing 1% cholesterol led to hypercholesterolemia, characterized by increased levels of total cholesterol and low-density lipoproteins in rat serum and liver samples. Incorporation of 10% WR into the diet of the otherwise hypercholesterolemic rats led to significant reduction in serum levels of total cholesterol (from 266.2 to 222.7 mg/dL) and low-density lipoproteins (from 159.5 to 94.4 mg/dL). In addition, these rats also exhibited improvements in hepatic tissue structure compared to the hypercholesterolemic rats. Originality/value These results support the potential use of WR as a hypocholesterolemic agent. Further research is needed to ascertain the hypocholesterolemic effect of WR in human.

Nutritional status and food pattern of adolescents

Abstract: Purpose The purpose of this paper is to evaluate anthropometric data, body composition and food intake of teenagers. Design/methodology/approach This paper involves a cross-sectional study with 132 teenagers aged 15 to 19 years old from a public school of Minas Gerais, Brazil. Anthropometric measurements, body composition, food intake and sport practice were obtained. The authors performed Student’s t-test, X2 or Fisher’s exact tests and Pearson’s correlation to evaluate anthropometric variables, nutritional status and sport practice. Findings Regarding the nutritional status, 81.8 per cent of the teenagers were of normal weight, 10.6 per cent were overweight and 7.6 per cent were obese. Female teenagers had higher values of body fat analyzed by skinfold thickness, fat mass, fat mass index and body fat percentage, while male had higher lean mass evaluated by fat-free mass and fat-free mass index. For both genders, it was observed that there was low intake of fruits and vegetables and daily intake of sweets, soda, salt snacks and fast food like sandwiches and pizza. Only 54.5 per cent of teenagers reported performing physical exercise and there was association between sedentary lifestyle with higher intake of sweets and soft drink. Originality/value This paper summarized several methods to assess nutritional status and body composition of teenagers.

Optimization of mixed aonla-guava fruit bar using response surface methodology

Abstract: Purpose This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers. Design/methodology/approach Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA). Findings Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R2 = 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were 40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution. Originality/value This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries by stabilizing the price during glut sea.

A greater share of the stomach?: Role of provenance and ethical standards on consumers’ food choices and purchasing intentions

Abstract: Purpose Provenance and ethical standards reflect foods that traceable and are supportive of the environment, sustainability and justice in the food supply chain. The purpose of this study is to understand higher education consumers’ food choices and to examine the predictors of purchasing intention of food with provenance and ethical standards. Design/methodology/approach An online questionnaire was completed by 296 students and staff members of the University of Central Lancashire. The questionnaire collected information on socio-demographic profiles; food choices, provenance and ethical standards; ethical purchasing and sourcing requirements and purchasing intention of food products with provenance and ethical standards. Descriptive statistics were used to determine the frequency of distribution of all socio-demographic characteristics. Multiple regression was used to examine if attitude, perceived behavioural control and subjective norms of the Theory of Planned Behaviour (TPB) significantly predict the consumers’ purchasing intention (Step 1). Exploratory factor analysis was conducted on the behavioural items using principal components estimation and varimax rotation. Multiple regression on the expanded TPB (Step 2) using the obtained factor scores were conducted to determine if the factors were significant predictors of purchasing intention of food with provenance and ethical standards. Findings Multiple regression on the expanded TPB model revealed that only attitude and perceived behavioural control were significant predictors of purchasing intention of food with provenance and ethical standards. The regression model explained about 50 per cent of the variance of the intent to purchase food with provenance and ethical standards where R2 = 0.50 (Adjusted R2 = 0.47). This was significantly different from zero F (5, 89) = 17.77, p < 0.001. The incorporation of “Preference for ethically sourced food” and “Perceived knowledge and status of provenance standards” did not increase the prediction of purchasing behaviour. Originality/value Two broad themes were identified from the factor analysis where the first factor prioritises “Preference for ethically sourced food” and the second factor conceptualises “Perceived knowledge and status of provenance standards”. The TPB was expanded to incorporate both factors but did not increase the prediction of purchasing intention. The authors recommend that other potential predictors, for example, moral concerns or perceived value of food with provenance and/or ethical standards to be tested using an extended TPB framework. The study is of value to higher and further education catering services to encourage more sustainable and local food consumption.

Impact of perceived risk of food nutrients and serving size on consumer involvement with food labels

Abstract: Purpose This study aims to examine consumer involvement with nutrition labels in the USA. Although food label information including nutrition, size and color are standardized and mandated by Food and Drug Administration, consumers perceive some food labels more confusing than others and many ignore the information by seeing them as unimportant. This study measures the importance of different nutrients and examines the differences between consumers that read nutrition labels and consumers that do not read nutrition labels. Design/methodology/approach In total, 300 consumers were surveyed using Qualtrics internet panel about the importance of nutrition information on food labels. Importance of food nutrients and food serving, size as they impact consumer involvement with food labels, was measured using structural equation modeling. Findings The results indicate perceived risk associated with nutrition labels, and food serving size information impacts consumer involvement with nutrition labels. Practical implications There are a variety of important public policy implications for government agencies and food manufacturers in educating the public about the use of nutrition information on food labels. Originality/value This study expands previous research by adding three more nutrients to the dietary scale from nutrition labels (sodium, cholesterol and carbohydrates) and focuses mainly on the nutrients that are considered to be negative for most people.