Showing papers in "World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering in 2017"

Effect of Pulsed Electrical Fields on the Structural Properties That Affect French Fry Texture during Processing

Abstract: Abstract Background The french-fry manufacturing process via frozen partially-prepared fries involves a series of heat treatments in which the structural properties of a potato (starch structure, ion content, water content, cell wall architecture, and middle lamella) are substantially altered to produce a french fry with a crispy crust and a mealy core. In addition to the traditional processing steps (washing and sorting, peeling, cutting, blanching, dipping, pre-drying, par-frying and freezing), short pulses of high voltage (pulsed electric field, PEF) are now often applied to potatoes before they are cut into french-fry strips. The final texture is the result of not only the effects of heat and PEF treatments on the structural properties of the potato tuber, but also the effects of interactions between these treatments. Scope and approach This paper explains the main processes involved during manufacturing of french fries and their effect on the tuber structure properties responsible for french fry texture (changes in starch structure, cell wall architecture, water and oil content) currently available. It summarizes the research on the effect of PEF on those structural properties, their relevance, and applicability and highlights future research needs. Key findings and conclusions The effect of heat treatments (steam peeling, blanching, pre drying, par frying) and freezing on the structural properties that affect texture have been widely studied. Manufacturers have adopted a new procedure, PEF treatment, about which little is known about the effect on the structural properties that affect texture and the synergistic interaction effects with the other manufacturing steps of french fry production. There is a need for investigation of these changes and the mechanistic reasons for any effects on final texture.

The Effects of Nutrition Education and Diet Therapy on Glycemic and Lipidemic Control in Iranian Patients with Type 2 Diabetes

Abstract: Type 2 Diabetes Mellitus (T2DM) is the most common and costly endocrine disease [1] which is associated with increased morbidity and premature death, especially from cardiovascular diseases, myocardial infarction and stroke [2]. The prevalence of T2DM has increased dramatically over the past two decades. According to the most recent survey, the number of people who are currently affected by this disease is 230 million worldwide and it is estimated that it rises to 370 million people by the year 2025 [3]. The prevalence of this disease in Iran was reported to be 7.7% in people younger than 65 years [4]. Blindness, renal failure, and amputation are of the most important long term complications of T2DM [5].

Effects of the Tomato Pomace Oil Extract on Physical and Antioxidant Properties of Gelatin Films

Abstract: Antioxidants still remain in the tomato pomace which is generated as a by-product from industry and the extraction of tomato pomace oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4, and 6%). The effects of the tomato pomace oil (TPOE) were evaluated at 0, 0.5, and 1%. The results showed that an increase in gelatin concentration had caused an increase in the tensile strength, moisture content, solubility and swelling power. The edible film with TPOE appeared as a rough film having oil droplets dispersed throughout. The addition of TPOE caused an increase in lightness, redness, and yellowness, while tensile strength, moisture content, and solubility were decreased. The films, made with TPOE at 0.5 and 1%, exhibited antioxidant properties. However, those properties were not significantly different (p<0.05) between film incorporated with TPOE 0.5 and 1%. The suitable conditions for film production in this study were 4% of gelatin and 0.5%. 

The Effect of Ultrasound on Permeation Flux and Changes in Blocking Mechanisms during Dead-End Microfiltration of Carrot Juice

Abstract: Abstract—Carrot juice is one of the most nutritious foods that are consumed around the world. Large particles in carrot juice causing turbid appearance make some problems in the concentration process such as off-flavor due to the large particles burnt on the walls of evaporators. Microfiltration (MF) is a pressure driven membrane separation method that can clarify fruit juices without enzymatic treatment. Fouling is the main problem in the membrane process causing reduction of permeate flux. Ultrasound as a cleaning technique was applied at 20 kHz to reduce fouling in membrane clarification of carrot juice using dead-end MF system with polyvinylidene fluoride (PVDF) membrane. Results showed that application of ultrasound waves reduce diphasic characteristic of carrot juice and permeate flux increased. Evaluation of different membrane fouling mechanisms showed that application of ultrasound waves changed creation time of each fouling mechanism. Also, its behavior was changed with varying transmembrane pressure.

Homogenization of Cocoa Beans Fermentation to Upgrade Quality Using an Original Improved Fermenter

Abstract: Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans using banana leaves or a fermentation basket, both of them leading to a poor product thermal insulation and to an inability to mix the product. Box fermenter reduces this loss by using a wood with large thickness (e>3cm), but mixing to homogenize the product is still hard to perform. Automatic fermenters are not rentable for most of producers. Heat (T>45°C) and acidity produced during the fermentation by microbiology activity of yeasts and bacteria are enabling the emergence of potential flavor and taste of future chocolate. In this study, a cylindro-rotative fermenter (FCR-V1) has been built and coconut fibers were used in its structure to confine heat. An axis of rotation (360°) has been integrated to facilitate the turning and homogenization of beans in the fermenter. This axis permits to put fermenter in a vertical position during the anaerobic alcoholic phase of fermentation, and horizontally during acetic phase to take advantage of the mid height filling. For circulation of air flow during turning in acetic phase, two woven rattan with grid have been made, one for the top and second for the bottom of the fermenter. In order to reduce air flow during acetic phase, two airtight covers are put on each grid cover. The efficiency of the turning by this kind of rotation, coupled with homogenization of the temperature, caused by the horizontal position in the acetic phase of the fermenter, contribute to having a good proportion of well-fermented beans (83.23%). In addition, beans'pH values ranged between 4.5 and 5.5. These values are ideal for enzymatic activity in the production of the aromatic compounds inside beans. The regularity of mass loss during all fermentation makes it possible to predict the drying surface corresponding to the amount being fermented. (Resume d'auteur)

Screening of Antagonistic/Synergistic Effect between Lactic Acid Bacteria (LAB) and Yeast Strains Isolated from Kefir

Abstract: Kefir is a traditional fermented refreshing beverage which is known for its valuable and beneficial properties for human health. Mainly yeast species, lactic acid bacteria (LAB) strains and fewer acetic acid bacteria strains live together in a natural matrix named “kefir grain”, which is formed from various proteins and polysaccharides. Different microbial species live together in slimy kefir grain and it has been thought that synergetic effect could take place between microorganisms, which belong to different genera and species. In this research, yeast and LAB were isolated from kefir samples obtained from Uludag University Food Engineering Department. The cell morphology of isolates was screened by microscopic examination. Gram reactions of bacteria isolates were determined by Gram staining method, and as well catalase activity was examined. After observing the microscopic/morphological and physical, enzymatic properties of all isolates, they were divided into the groups as LAB and/or yeast according to their physicochemical responses to the applied examinations. As part of this research, the antagonistic/synergistic efficacy of the identified five LAB and five yeast strains to each other were determined individually by disk diffusion method. The antagonistic or synergistic effect is one of the most important properties in a co-culture system that different microorganisms are living together. The synergistic effect should be promoted, whereas the antagonistic effect is prevented to provide effective culture for fermentation of kefir. The aim of this study was to determine microbial interactions between identified yeast and LAB strains, and whether their effect is antagonistic or synergistic. Thus, if there is a strain which inhibits or retards the growth of other strains found in Kefir microflora, this circumstance shows the presence of antagonistic effect in the medium. Such negative influence should be prevented, whereas the microorganisms which have synergistic effect on each other should be promoted by combining them in kefir grain. Standardisation is the most desired property for industrial production. Each microorganism found in the microbial flora of a kefir grain should be identified individually. The members of the microbial community found in the glue-like kefir grain may be redesigned as a starter culture regarding efficacy of each microorganism to another in kefir processing. The main aim of this research was to shed light on more effective production of kefir grain and to contribute a standardisation of kefir processing in the food industry. Keywords—Antagonistic effect, kefir, lactic acid bacteria (LAB), synergistic, yeast. M. Korukluoglu is with the Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey (phone: +90 224 294 14 97; fax: +90 224 294 14 02; e-mail: mihriban@uludag.edu.tr). G. Arik, C. Erdogan and S. Kocakoglu are with the Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey (email: goksengulgor@uludag.edu.tr, caglaerdogan.26@gmail.com, selenkocakoglu@gmail.com).

Proximate Composition and Mineral Contents of Ocimum gratissimum Leaves (African Basil)

Abstract: Ocimumgratissimum belongs to the Lamiaceae family and is know generally as African Basil. Ocimumgratissimum leaves are widely used as local condiments in diets. The leaves were destalked, sorted, washed with potable water to remove dirts, air dried for 14 days under ambient temperature and milled into powder. The mineral contents of Ocimumgratissimum leaves were investigated. The percentage mineral contents were potassium 81.63±0.05mg/100g, calcium 60.12±0.43mg/100g, magnesium 30.92±0.15mg/100g. The results of the analysis showed that Ocimumgratissimum could be a good source of important food nutrients.

Combinatory Nutrition Supplementation: A Case of Synergy for Increasing Calcium Bioavailability

Abstract: This paper presents an overview of how calcium interacts with the various essential nutrients within an environment of cellular and hormonal interactions for the purpose of increasing bioavailability to the human body. One example of such interactions can be illustrated with calcium homeostasis. This paper gives an indepth discussion on the possible interactive permutations with various nutrients and factors leading to the promotion of calcium bioavailability to the body. The review hopes to provide further insights into how calcium supplement formulations can be improved to better influence its bioavailability in the human body. Keywords—Bioavailability, environment of cellular and hormonal interactions, combinative nutrition, nutrient synergy.

Effect of Fat Percentage and Prebiotic Composition on Proteolysis, ACE-Inhibitory and Antioxidant Activity of Probiotic Yogurt

Abstract: In recent years, the consumption of functional foods, including foods containing probiotic bacteria, has come to notice. Milk proteins have been identified as a source of angiotensin-Iconverting enzyme (ACE) inhibitory peptides and are currently the best-known class of bioactive peptides. In this study, the effects of adding prebiotic ingredients (inulin and wheat fiber) and fat percentage (0%, 2% and 3.5%) in yogurt containing probiotic Lactobacillus casei on physicochemical properties, degree of proteolysis, antioxidant and ACE-inhibitory activity within 21 days of storage at 5 ± 1 °C were evaluated. The results of statistical analysis showed that the application of prebiotic compounds led to a significant increase in water holding capacity, proteolysis and ACEinhibitory of samples. The degree of proteolysis in yogurt increases as storage time elapses (P < 0.05) but when proteolysis exceeds a certain threshold, this trend begins to decline. Also, during storage time, water holding capacity reduced initially but increased thereafter. Moreover, based on our findings, the survival of Lactobacillus casei in samples treated with inulin and wheat fiber increased significantly in comparison to the control sample (P < 0.05) whereas the effect of fat percentage on the survival of probiotic bacteria was not significant (P = 0.095). Furthermore, the effect of prebiotic ingredients and the presence of probiotic cultures on the antioxidant activity of samples was significant (P < 0.05). Keywords—Yogurt, proteolysis, ACE-inhibitory, antioxidant activity.

Health and Greenhouse Gas Emission Implications of Reducing Meat Intakes in Hong Kong

Abstract: Abstract—High meat and especially red meat intakes are significantly and positively associated with a multiple burden of diseases and also high greenhouse gas (GHG) emissions. This study investigated population meat intake patterns in Hong Kong. It quantified the burden of disease and GHG emission outcomes by modeling to adjust Hong Kong population meat intakes to recommended healthy levels. It compared ageand sex-specific population meat, fruit and vegetable intakes obtained from a population survey among adults aged 20 years and over in Hong Kong in 2005-2007, against intake recommendations suggested in the Modelling System to Inform the Revision of the Australian Guide to Healthy Eating (AGHE-2011-MS) technical document. This study found that meat and meat alternatives, especially red meat intakes among Hong Kong males aged 20+ years and over are significantly higher than recommended. Red meat intakes among females aged 5069 years and other meat and alternatives intakes among aged 20-59 years are also higher than recommended. Taking the 2005-07 ageand sex-specific population meat intake as baselines, three counterfactual scenarios of adjusting Hong Kong adult population meat intakes to AGHE-2011-MS and Pre-2011 AGHE recommendations by the year 2030 were established. Consequent energy intake gaps were substituted with additional legume, fruit and vegetable intakes. To quantify the consequent GHG emission outcomes associated with Hong Kong meat intakes, Cradle-to-readyto-eat lifecycle assessment emission outcome modelling was used. Comparative risk assessment of burden of disease model was used to quantify the health outcomes. This study found adjusting meat intakes to recommended levels could reduce Hong Kong GHG emission by 17%-44% when compared against baseline meat intake emissions, and prevent 2,519 to 7,012 premature deaths in males and 53 to 1,342 in females, as well as multiple burden of diseases when compared to the baseline meat intake scenario. Comparing lump sum meat intake reduction and outcome measures across the entire population, and using emission factors, and relative risks from individual studies in previous co-benefit studies, this study used ageand sex-specific input and output measures, emission factors and relative risks obtained from high quality meta-analysis and metareview respectively, and has taken government dietary recommendations into account. Hence evaluations in this study are of better quality and more reflective of real life practices. Further to previous co-benefit studies, this study pinpointed ageand sexspecific population and meat-type-specific intervention points and leverages. When compared with similar studies in Australia, this study also showed that intervention points and leverages among populations in different geographic and cultural background could be different, and that globalization also globalizes meat consumption emission effects. More regional and cultural specific evaluations are recommended to promote more sustainable meat consumption and enhance global food security.

Honey Contamination in the Republic of Kazakhstan

Abstract: This study involves detailed information about contaminants of honey in the Republic of Kazakhstan. The requirements of the technical regulation ‘Requirements to safety of honey and bee products’ and GOST 19792-2001 were taken into account in this research. Contamination of honey by antibiotics wqs determined by the IEA (immune-enzyme analysis), Ridder analyzer and Tecna produced test systems. Voltammetry (TaLab device) was used to define contamination by salts of heavy metals and gammabeta spectrometry, ‘Progress BG’ system, with preliminary ashing of the sample of honey was used to define radioactive contamination. This article pointed out that residues of chloramphenicol were detected in 24% of investigated products, in 22% of them – streptomycin, in 7.3% sulfanilamide, in 2.4% tylosin, and in 12% combined contamination was noted. Geographically, the greatest degree of contamination of honey with antibiotics occurs in the Northern Kazakhstan – 54.4%, and Southern Kazakhstan 50%, and the lowest in Central and Eastern Kazakhstan with 30% and 25%, respectively. Generally, pollution by heavy metals is within acceptable limits, but the contamination from lead is highest in the Akmola region. The level of radioactive cesium and strontium is also within acceptable concentrations. The highest radioactivity in terms of cesium was observed in the East Kazakhstan region 49.00±10 Bq/kg, in Akmola, North Kazakhstan and Almaty 12.00±5, 11.05±3 and 19.0±8 Bq/kg, respectively, while the norm is 100 Bq/kg. In terms of strontium, the radioactivity in the East Kazakhstan region is 25.03±15 Bq/kg, while in Akmola, North Kazakhstan and Almaty regions it is 12.00±3, 10.2±4 and 1.0±2 Bq/kg, respectively, with the norm of 80 Bq/kg. This accumulation is mainly associated with the environmental degradation, feeding and treating of bees. Moreover, in the process of collecting nectar, external substances can penetrate honey. Overall, this research determines factors and reasons of honey contamination. Keywords—Antibiotics, contamination of honey, honey, radionuclides.

Effects of Malachite Green Contaminated Water on Production of Pak Choy and Chinese Convolvulus

Abstract: Malachite green is used in industries and aquaculture and disposed in the effluents. In this study, effects of malachite green on growth of Brassica chinensis and Ipomoea aquatica were studied in order to evaluate possibility of using dye-contaminated wastewater for irrigation. Seedlings of the plants were grown in growing material and watered with tap water containing malachite green at the concentrations of 0 (control), 1, 2, 10, and 20 mg/L for 21 days. At harvest, number of leaf and shoot and root dry weight of all plants were measured. For both species, biomass values of treated plants were similar to the control (dry weight were 0.6-1.0 and 1.1-1.7 g/plant for B. chinensis and I. aquatica, respectively) and B. chinensis was more sensitive to contaminant compared to I. aquatica. There was no sign of MG and leucomalachite green detected in root and shoot tissues of plants treated with MG at 20 mg/L, tested by TLC. After plant harvest, toxicity of the growing material was tested on mung beans. Percent germination (83-97%), seedling fresh weight (0.3-0.5 g/plant), and shoot length (11-12.5 cm) were similar to the control indicating that contaminant in growing material did not pose detrimental effect on mung beans. Based on these results, the water contaminated with low concentration of MG may serve as fertirrigation water to compensate water shortage. 

Relationship of Sleep Duration with Obesity and Dietary Intake

Abstract: Background: There is a mutual relationship between sleep duration and obesity. We studied the relationship between sleep duration with obesity and dietary Intake. Methods: This crosssectional study was conducted on 444 male students in Ahvaz Jundishapur University of Medical Science. Dietary intake was analyzed by food frequency questionnaire (FFQ). Anthropometric indices were analyzed. Participants were being asked about their sleep duration and they were categorized into three groups according to their responses (less than six hours, between six and eight hours, and more than eight hours). Results: Macronutrient, micronutrient, and antioxidant intake did not show significant difference between three groups. Moreover, we did not observe any significant difference between anthropometric indices (weight, body mass index, waist circumference, and percentage body fat). Conclusions: Our study results show no significant relationship between sleep duration, nutrition pattern, and obesity. Further study is recommended. Keywords—Sleep duration, obesity, dietary intake, crosssectional.