Md. Zakir Hossain, F. Easmin, Sakirul Islam Bhuiyan, M. Alim, S. Akter, Md. jahangir Alam, Md. Nannur Rahman, M. Haque
Tea is one of the most popular and oldest beverages available in many varieties and the use of different flavoring ingredients is becoming more common. The present study aimed to examine tea consumption behavior during the COVID-19 pandemic and analyzed the bioactive compounds of tea flavoring ingredients. At first, a cross-sectional study was carried out with 140 randomly selected participants to determine tea consumption patterns and data was collected through face-to-face interviews. Then 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, the Folin-Ciocalteu technique, and the quercetin method were used to assess antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of tea flavoring ingredients. The study found that 57.86% of the participants increased their tea consumption during the COVID-19 pandemic, whereas 22.80% increased their tea consumption by at least one more cup per day. It was also found that ginger was the most popular (29.5%) among fifteen tea flavoring agents. By analyzing tea flavoring ingredients, the maximum antioxidant activity found in cinnamon was 87%, and lemon leaves had the lowest, which was 60%. On a dry weight basis, the TPC of the tea flavoring components ranged from 36.52 mg GAE/g for cloves to 9.62 mg GAE/g for ginger. The maximum TFC was also found in clove with 13.68 mg QE/g, and moringa was the second highest with 12.26 mg GAE/g. The antioxidant activity of flavoring compounds has a significant correlation (p<0.05) with TPC and TFC. Overall, tea consumption behavior with tea flavoring ingredients increased during the COVID-19 pandemic situation. Tea with flavoring ingredients may be one of the best dietary sources of antioxidants, TPC, and TFC which are important for strengthening the immune system and controlling different physiological and metabolic disorders.
{"title":"Study on Tea Consumption Behavior During the Covid-19 Pandemic and the Analysis of the Antioxidant Activity and Bioactive Compounds of Flavoring Ingredients of Tea","authors":"Md. Zakir Hossain, F. Easmin, Sakirul Islam Bhuiyan, M. Alim, S. Akter, Md. jahangir Alam, Md. Nannur Rahman, M. Haque","doi":"10.12944/crnfsj.11.1.33","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.33","url":null,"abstract":"Tea is one of the most popular and oldest beverages available in many varieties and the use of different flavoring ingredients is becoming more common. The present study aimed to examine tea consumption behavior during the COVID-19 pandemic and analyzed the bioactive compounds of tea flavoring ingredients. At first, a cross-sectional study was carried out with 140 randomly selected participants to determine tea consumption patterns and data was collected through face-to-face interviews. Then 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, the Folin-Ciocalteu technique, and the quercetin method were used to assess antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of tea flavoring ingredients. The study found that 57.86% of the participants increased their tea consumption during the COVID-19 pandemic, whereas 22.80% increased their tea consumption by at least one more cup per day. It was also found that ginger was the most popular (29.5%) among fifteen tea flavoring agents. By analyzing tea flavoring ingredients, the maximum antioxidant activity found in cinnamon was 87%, and lemon leaves had the lowest, which was 60%. On a dry weight basis, the TPC of the tea flavoring components ranged from 36.52 mg GAE/g for cloves to 9.62 mg GAE/g for ginger. The maximum TFC was also found in clove with 13.68 mg QE/g, and moringa was the second highest with 12.26 mg GAE/g. The antioxidant activity of flavoring compounds has a significant correlation (p<0.05) with TPC and TFC. Overall, tea consumption behavior with tea flavoring ingredients increased during the COVID-19 pandemic situation. Tea with flavoring ingredients may be one of the best dietary sources of antioxidants, TPC, and TFC which are important for strengthening the immune system and controlling different physiological and metabolic disorders.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90975171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wedang uwuh is a traditional Indonesian beverage that contains natural antioxidants. Hence, it is generally consumed by people to get health benefits. The antioxidant compounds can exert their activity only after passing through the digestive system. This study aims to determine the impact of boiling time on the antioxidant bioaccessibility of wedang uwuh beverages after passing through digestive process, which are gastric and intestinal stages. The antioxidant bioaccessibility was evaluated using the bioaccessibility index (BI) of antioxidant capacity (FRAP, DPPH, and ABTS assay) and the bioaccessibility of phenolic content was also measured using total phenolic content (folin–ciocalteu method). The research found that lengthening of boiling time could increase significantly (p<0.05) number of phenolic content, as well as antioxidant capacity. The 15 minutes of boiling resulted in the highest phenolic content and antioxidant capacity before digestion. Otherwise, after wedang uwuh beverage passes through gastric and intestinal digestion, boiling for 5 minutes resulted in the highest phenolic content and capacity of antioxidants. This was due to heat processing influencing the stability of phenolic and antioxidant compounds before and after digestion. The bioaccessibility of antioxidant and phenolic compounds in wedang uwuh beverage was higher in the 5 minutes boiling process than in the 15 minutes. The boiling process for 5 minutes resulted in the bioaccessibility index of wedang uwuh beverage were 32.25% for total phenolic content, 37.25% for FRAP, 25.88% for scavenging of radical DPPH• and 83.45% for scavenging of radical ionic ABTS•+. Hence, it was recommended to use a boiling time of 5 minutes to prepare a wedang uwuh beverage. This study found that pH conditions and enzymatic activity in gastrointestinal digestion decreased phenolic and antioxidant contents.
{"title":"Bioaccessibility of Antioxidant Capacity of Wedang Uwuh a Traditional Indonesian Beverage by Gastrointestinal Digestion","authors":"Ika Nuriyana Fauziah, E. Prangdimurti, N. Palupi","doi":"10.12944/crnfsj.11.1.28","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.28","url":null,"abstract":"Wedang uwuh is a traditional Indonesian beverage that contains natural antioxidants. Hence, it is generally consumed by people to get health benefits. The antioxidant compounds can exert their activity only after passing through the digestive system. This study aims to determine the impact of boiling time on the antioxidant bioaccessibility of wedang uwuh beverages after passing through digestive process, which are gastric and intestinal stages. The antioxidant bioaccessibility was evaluated using the bioaccessibility index (BI) of antioxidant capacity (FRAP, DPPH, and ABTS assay) and the bioaccessibility of phenolic content was also measured using total phenolic content (folin–ciocalteu method). The research found that lengthening of boiling time could increase significantly (p<0.05) number of phenolic content, as well as antioxidant capacity. The 15 minutes of boiling resulted in the highest phenolic content and antioxidant capacity before digestion. Otherwise, after wedang uwuh beverage passes through gastric and intestinal digestion, boiling for 5 minutes resulted in the highest phenolic content and capacity of antioxidants. This was due to heat processing influencing the stability of phenolic and antioxidant compounds before and after digestion. The bioaccessibility of antioxidant and phenolic compounds in wedang uwuh beverage was higher in the 5 minutes boiling process than in the 15 minutes. The boiling process for 5 minutes resulted in the bioaccessibility index of wedang uwuh beverage were 32.25% for total phenolic content, 37.25% for FRAP, 25.88% for scavenging of radical DPPH• and 83.45% for scavenging of radical ionic ABTS•+. Hence, it was recommended to use a boiling time of 5 minutes to prepare a wedang uwuh beverage. This study found that pH conditions and enzymatic activity in gastrointestinal digestion decreased phenolic and antioxidant contents.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87795860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
P. S. Widyawati, Laurensia Maria Yulian D D, A. R. Utomo, Paulina Evelyn Amannuela Salim, Diyan Eka Martalia, David Agus Wibisono, Syllvia Santalova Santoso
Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of pluchea tea in hot water has antioxidant and antidiabetic activities, because of phytochemical compound content, namely tannins, alkaloids, phenol hydroquinone, phenolics, cardiac glycosides, flavonoids, and sterols. Using of this extract on food, such as jelly drinks, buns, and soymilk can increase functional values and influence physic, chemical, and sensory characteristics of food. The study was carried out to assess the effect of various concentration of pluchea tea on the physical, chemical and sensory properties of wet noodles. A one-factor randomized design was applied with pluchea tea at concentrations of 0, 5, 10, 15, 20, 25 and 30% (w/v). Physical properties analyzed included water content, swelling index, cooking loss, color and texture. Chemical properties measured were bioactive contents of total phenolic content, total flavonoid content, and antioxidant ability to scavenge DPPH free radicals and to reduce iron ions. Sensory properties determined were taste, texture, color, aroma and overall acceptance. The addition of various concentrations of extract offers significantly effects on parameters of physical, chemical and sensory properties of noodles, except color (redness, chroma and hue), cooking loss, water content, swelling index and aroma. Using of 10% (w/v) of pluchea tea resulted in the best sensory properties such as color, aroma, taste, texture, and overall acceptance with the scores of 5.62 (slightly like), 5.45 (slightly like), 5.46 (somewhat like), 6.53 (like), and 6.53 (like), respectively. Generally, the study concluded that wet noodles can be made by adding pluchea tea at 10% (w/v). Dried samples TPC, TFC, DPPH free radical scavenging and iron ion reducing power were 82.84 mg GAE/kg, 62.44 mg CE/kg, 130.68 mg GAE/kg and 51.33 mg GAE/kg, respectively.
{"title":"The Effect of Hot Water Extract of Pluchea indica Leaf Powder on the Physical, Chemical and Sensory Properties of Wet Noodles","authors":"P. S. Widyawati, Laurensia Maria Yulian D D, A. R. Utomo, Paulina Evelyn Amannuela Salim, Diyan Eka Martalia, David Agus Wibisono, Syllvia Santalova Santoso","doi":"10.12944/crnfsj.11.1.21","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.21","url":null,"abstract":"Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of pluchea tea in hot water has antioxidant and antidiabetic activities, because of phytochemical compound content, namely tannins, alkaloids, phenol hydroquinone, phenolics, cardiac glycosides, flavonoids, and sterols. Using of this extract on food, such as jelly drinks, buns, and soymilk can increase functional values and influence physic, chemical, and sensory characteristics of food. The study was carried out to assess the effect of various concentration of pluchea tea on the physical, chemical and sensory properties of wet noodles. A one-factor randomized design was applied with pluchea tea at concentrations of 0, 5, 10, 15, 20, 25 and 30% (w/v). Physical properties analyzed included water content, swelling index, cooking loss, color and texture. Chemical properties measured were bioactive contents of total phenolic content, total flavonoid content, and antioxidant ability to scavenge DPPH free radicals and to reduce iron ions. Sensory properties determined were taste, texture, color, aroma and overall acceptance. The addition of various concentrations of extract offers significantly effects on parameters of physical, chemical and sensory properties of noodles, except color (redness, chroma and hue), cooking loss, water content, swelling index and aroma. Using of 10% (w/v) of pluchea tea resulted in the best sensory properties such as color, aroma, taste, texture, and overall acceptance with the scores of 5.62 (slightly like), 5.45 (slightly like), 5.46 (somewhat like), 6.53 (like), and 6.53 (like), respectively. Generally, the study concluded that wet noodles can be made by adding pluchea tea at 10% (w/v). Dried samples TPC, TFC, DPPH free radical scavenging and iron ion reducing power were 82.84 mg GAE/kg, 62.44 mg CE/kg, 130.68 mg GAE/kg and 51.33 mg GAE/kg, respectively.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"216 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79611617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alfonso Ruiz Rodríguez, F. O. Areche, Oliver Taype Landeo, Olga Vicentina Pacovilca- Alejo, C. C. Z. Montesinos, R. J. M. Yapias, Jeny Yanet Marquez Sulca, T. J. C. Rivera, D. D. C. Flores, Flor Gamarra, O. M. L. Vilca, Jimmy Pablo Echevarría Victorio, B. Camayo-Lapa, Cecilia Yanett Reategui Valladoli, Russbelt Yaulilahua- Huacho, Sami Ullah
Natural preservatives have less of a negative effect on human health and other systems, making them the superior choice over conventional preservatives. The purpose of this study was to evaluate the impact of propolis, a natural preservative, affected the flavour and texture of an artisanal hamburger made with alpaca meat (Vicugna pacos). An experimental design with 5 treatments was established, a control treatment of alpaca hamburger with artificial preservative (T1) and four experimental treatments with the addition of propolis (0.25 ml, 0.50 ml, 0.75 ml and 1.0 ml in 100 g of meat mixture). The Kruskal-Wallis non-parametric variance test and the Mann-Whitney non-parametric test were utilised to examine the data collected from the randomised full blocks design of the experiment. Thirty semi-trained tasters evaluated propolis on its general look, smell, taste, colour, and texture, in addition to its antibacterial effects on Staphylococcus aureus. The results showed that the bacterial count of S. aureus was kept at 1.5x10 CFU/g, which is between the allowable ranges of 102 and 103, suggesting that propolis has the ability to inhibit this bacteria. The sensory tests showed that the addition of propolis does not produce negative effects on the general appearance, smell, taste and texture compared to the control treatment (p > 0.05), only the color was affected (p < 0.05) only in doses greater than 0.5 ml per 100 g of meat mixture. In conclusion, the applicability of propolis as a preservative in the alpaca meat hamburger is verified.
{"title":"Effect of Propolis as a Preservative Applied to Alpaca (Vicugna Pacos) Meat Hamburger, Huancavelica, Peru","authors":"Alfonso Ruiz Rodríguez, F. O. Areche, Oliver Taype Landeo, Olga Vicentina Pacovilca- Alejo, C. C. Z. Montesinos, R. J. M. Yapias, Jeny Yanet Marquez Sulca, T. J. C. Rivera, D. D. C. Flores, Flor Gamarra, O. M. L. Vilca, Jimmy Pablo Echevarría Victorio, B. Camayo-Lapa, Cecilia Yanett Reategui Valladoli, Russbelt Yaulilahua- Huacho, Sami Ullah","doi":"10.12944/crnfsj.11.1.30","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.30","url":null,"abstract":"Natural preservatives have less of a negative effect on human health and other systems, making them the superior choice over conventional preservatives. The purpose of this study was to evaluate the impact of propolis, a natural preservative, affected the flavour and texture of an artisanal hamburger made with alpaca meat (Vicugna pacos). An experimental design with 5 treatments was established, a control treatment of alpaca hamburger with artificial preservative (T1) and four experimental treatments with the addition of propolis (0.25 ml, 0.50 ml, 0.75 ml and 1.0 ml in 100 g of meat mixture). The Kruskal-Wallis non-parametric variance test and the Mann-Whitney non-parametric test were utilised to examine the data collected from the randomised full blocks design of the experiment. Thirty semi-trained tasters evaluated propolis on its general look, smell, taste, colour, and texture, in addition to its antibacterial effects on Staphylococcus aureus. The results showed that the bacterial count of S. aureus was kept at 1.5x10 CFU/g, which is between the allowable ranges of 102 and 103, suggesting that propolis has the ability to inhibit this bacteria. The sensory tests showed that the addition of propolis does not produce negative effects on the general appearance, smell, taste and texture compared to the control treatment (p > 0.05), only the color was affected (p < 0.05) only in doses greater than 0.5 ml per 100 g of meat mixture. In conclusion, the applicability of propolis as a preservative in the alpaca meat hamburger is verified.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"141 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80144954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sago (Metroxylon sagu) starch was the staple carbohydrate source in Sarawak, Malaysia. Saguk and Linut are two well-known traditional Sago foods. Like many traditional Sago foods, their glycaemic index (GI) has yet to be established. This study aimed to determine the GI for Saguk and Linut. Isoglucidic servings containing 50g available carbohydrate for both foods and glucose drink as reference, were consumed by 12 healthy subjects. Blood was drawn at predefined intervals for 2 hours to measure postprandial glycaemia and subsequently to determine the GIs. Linut and Saguk demonstrated “moderate to high GI” and “moderate to low GI” values of 69.8 ± 5.5 and 46.9 ± 5.1. In addition, glycaemic load (GL) at various serving sizes was also evaluated. Serving sizes illustrated as one quarter, half and three quarters of a regular rice bowl, yielded “low to high” GLs values from 10.0 to 27.4 for Linut, while “low to moderate” GLs values from 5.9 to 17.6 for Saguk. Albeit its high GI, the GL for Linut at a serving size of up to half the volume of a regular rice bowl was moderate, thus suggesting a healthier serving Linut indulgence. This visualization is thought to be useful as portion control for Linut. This low GI characteristic of Sago is believed to be attributed to its resistant starch (RS) content. The marked GI difference between Saguk and Linut was the result of "wet" and "dry" heat treatments, which has profoundly affected the starch structure resulting in loss of RS, thus increasing starch digestibility. It is therefore noteworthy to exercise caution and refrain from any generalisation that meals composed predominantly from high RS sources such as Sago starch would elicit low glycaemic response. This can lead to erroneous deduction if factors such as food processing and glycaemic burden per serving are not judiciously considered.
{"title":"Glycaemic Indices of the Traditional Sago-Based Snack and Staple Food in Sarawak, Malaysia","authors":"Sal Hazreen Bugam, Efyza Hashim","doi":"10.12944/crnfsj.11.1.32","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.32","url":null,"abstract":"Sago (Metroxylon sagu) starch was the staple carbohydrate source in Sarawak, Malaysia. Saguk and Linut are two well-known traditional Sago foods. Like many traditional Sago foods, their glycaemic index (GI) has yet to be established. This study aimed to determine the GI for Saguk and Linut. Isoglucidic servings containing 50g available carbohydrate for both foods and glucose drink as reference, were consumed by 12 healthy subjects. Blood was drawn at predefined intervals for 2 hours to measure postprandial glycaemia and subsequently to determine the GIs. Linut and Saguk demonstrated “moderate to high GI” and “moderate to low GI” values of 69.8 ± 5.5 and 46.9 ± 5.1. In addition, glycaemic load (GL) at various serving sizes was also evaluated. Serving sizes illustrated as one quarter, half and three quarters of a regular rice bowl, yielded “low to high” GLs values from 10.0 to 27.4 for Linut, while “low to moderate” GLs values from 5.9 to 17.6 for Saguk. Albeit its high GI, the GL for Linut at a serving size of up to half the volume of a regular rice bowl was moderate, thus suggesting a healthier serving Linut indulgence. This visualization is thought to be useful as portion control for Linut. This low GI characteristic of Sago is believed to be attributed to its resistant starch (RS) content. The marked GI difference between Saguk and Linut was the result of \"wet\" and \"dry\" heat treatments, which has profoundly affected the starch structure resulting in loss of RS, thus increasing starch digestibility. It is therefore noteworthy to exercise caution and refrain from any generalisation that meals composed predominantly from high RS sources such as Sago starch would elicit low glycaemic response. This can lead to erroneous deduction if factors such as food processing and glycaemic burden per serving are not judiciously considered.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77678642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A Rapid Study for Proximal Composition and Sensory Evaluation of Eisenia Foetida Earthworm Meal as a Protein Source","authors":"Asenat Abigail García- Solís","doi":"10.12944/crnfsj.11.1.31","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.31","url":null,"abstract":"","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"52 44","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91399610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
With over one billion people experiencing nutritional shortages, food insecurity is expanding as a worldwide problem. There are presently 657,628 Syrian refugees registered in Jordan nine years after the crisis in the Syrian Arab Republic began. The COVID-19 pandemic had a substantial impact on pregnant women, nursing mothers, and most families with small children regarding food and nutrition security. It affected refugees worldwide. This review focuses on Syrian refugees' nutritional intake and the factors influencing their dietary habits, eating habits, and food insecurity. Due to system interdependencies, these impacts have cascaded across different components of the humanitarian aid provision system and led to risks of deterred personal growth and longer-term risks on the future leadership of the refugee community. The methodology followed the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines. A structured search of two databases-PubMed and Google Scholar—was carried out, and articles were identified that focused upon the impact of COVID-19 pandemic on food and nutrition security and dietary habits among refugees in camps. From this study, we recommend devising an interdisciplinary framework for assessing the education, protection, food security and household needs of the refugee communities together rather than intervening discreetly, and using the food security and household component of the system as the ladder to achieve effective management of pandemic-borne risks for the community.
{"title":"The Impact of Covid-19 Pandemic on Food and Nutrition Security and Dietary Habits Among Syrian Refugees in Camps: A General Review","authors":"Thana’ Y. ALjaraedah, H. Takruri, R. Tayyem","doi":"10.12944/crnfsj.11.1.2","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.2","url":null,"abstract":"With over one billion people experiencing nutritional shortages, food insecurity is expanding as a worldwide problem. There are presently 657,628 Syrian refugees registered in Jordan nine years after the crisis in the Syrian Arab Republic began. The COVID-19 pandemic had a substantial impact on pregnant women, nursing mothers, and most families with small children regarding food and nutrition security. It affected refugees worldwide. This review focuses on Syrian refugees' nutritional intake and the factors influencing their dietary habits, eating habits, and food insecurity. Due to system interdependencies, these impacts have cascaded across different components of the humanitarian aid provision system and led to risks of deterred personal growth and longer-term risks on the future leadership of the refugee community. The methodology followed the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines. A structured search of two databases-PubMed and Google Scholar—was carried out, and articles were identified that focused upon the impact of COVID-19 pandemic on food and nutrition security and dietary habits among refugees in camps. From this study, we recommend devising an interdisciplinary framework for assessing the education, protection, food security and household needs of the refugee communities together rather than intervening discreetly, and using the food security and household component of the system as the ladder to achieve effective management of pandemic-borne risks for the community.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"274 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87493764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
P. Thakurdesai, P. Deshpande, R. Pujari, S. Gumaste, M. Pore
Fenugreek seed-based ingredients showed potential health benefits towards female-specific conditions. The present work is aimed to assess the prenatal oral toxicity of fibers and protein rich defatted fenugreek seed flakes (Fenuflakes™). The acute oral toxicity and dose range-finding studies in non-pregnant and pregnant rats were conducted before the main study. The selected doses of Fenuflakes (500, 1000, and 2000 mg/kg) were orally gavaged to rats daily from day 0 to day 19 (one day before the expected day of parturition) post-conception with the concurrent vehicle control (VC) group. On the 20th day of gestation, the maternal and embryo-fetal toxicity parameters were recorded after the cesarean sections of dams. Results: Fenuflakes in tested doses exposure did not show significant toxicological changes in maternal (body weights, food intake, anogenital distance, or clinical observations) and embryo-fetal evaluations (number of corpora lutea, resorptions, and implantations, or fetus weights, sex ratio or incidence of anomalies) compared with VC. Conclusion: Oral prenatal exposure to Fenuflakes was found safe with no significant maternal and embryo-fetal toxicities. The "No Observed Adverse Effect Level” (NOAEL) of Fenuflakes (> 2000 mg/kg/day) can be used for risk assessment before human consumption in pregnant female population.
{"title":"Prenatal Developmental Oral Toxicity Evaluation of Defatted Fenugreek Seed Flakes (FenuflakesTM) in Laboratory Rats","authors":"P. Thakurdesai, P. Deshpande, R. Pujari, S. Gumaste, M. Pore","doi":"10.12944/crnfsj.11.1.13","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.13","url":null,"abstract":"Fenugreek seed-based ingredients showed potential health benefits towards female-specific conditions. The present work is aimed to assess the prenatal oral toxicity of fibers and protein rich defatted fenugreek seed flakes (Fenuflakes™). The acute oral toxicity and dose range-finding studies in non-pregnant and pregnant rats were conducted before the main study. The selected doses of Fenuflakes (500, 1000, and 2000 mg/kg) were orally gavaged to rats daily from day 0 to day 19 (one day before the expected day of parturition) post-conception with the concurrent vehicle control (VC) group. On the 20th day of gestation, the maternal and embryo-fetal toxicity parameters were recorded after the cesarean sections of dams. Results: Fenuflakes in tested doses exposure did not show significant toxicological changes in maternal (body weights, food intake, anogenital distance, or clinical observations) and embryo-fetal evaluations (number of corpora lutea, resorptions, and implantations, or fetus weights, sex ratio or incidence of anomalies) compared with VC. Conclusion: Oral prenatal exposure to Fenuflakes was found safe with no significant maternal and embryo-fetal toxicities. The \"No Observed Adverse Effect Level” (NOAEL) of Fenuflakes (> 2000 mg/kg/day) can be used for risk assessment before human consumption in pregnant female population.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89346952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The extraction of bioactive plants is an essential step in isolating the targeted bioactive compounds. Microwave-assisted extraction (MAE) offers a green technology extraction that can minimize energy, time, and solvent and is a suitable method for extracting thermolabile plant bioactive compounds. The study aims to find out the optimal time and temperature for isolating the total phenolic content (TPC), total flavonoid (TF), and antioxidant activity (AO) of faloak stem bark (FSB) (Sterculia quadrifida R. Br) and to profile the phytochemicals in the FSB extract using sophisticated of LC-HRMS (Liquid Chromatography High-Resolution Mass Spectrometry). The research used the Randomized Block Design (RBD) method with two factors. The factors were the extraction time (5, 15, and 25 min) and temperature variation (50, 60, and 70°C). The data of observed parameters were calculated using Analysis of Variance (ANOVA) and followed by a further test with a 95% confidence interval. The results showed an interaction between temperature and time of extraction on TPC, TF, and AO activity. The best MAE condition for extracting FSB was achieved at 60°C for 25 min. The FSB extract had a TPC of 81.2 mg GAE/g, TF of 70.30 mg QE/g, and AO activity of 67.8%. LC-HRMS revealed the newly identified phenolic compounds such as methyl cinnamate, vanillin, apocynin, scopoletin, L(-)-pipecolinic acid, arecoline, δ-valerolactam, 3,4-dihydroxybenzaldehyde, 4-hydroxybenzaldehyde; flavonoids such as epicatechin and rutin and some fatty acids and its derivatives. Future research could focus on developing new therapies for promoting human health using extract FSB.
{"title":"Extraction of Faloak Stem Bark (Sterculia quadrifida R. Br) Using Microwave-Assisted Extraction Method And LC-HRMS Profiling of the Extract","authors":"E. Martati, Vianney Evika Jemadu, A. Z. Mubarok","doi":"10.12944/crnfsj.11.1.14","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.14","url":null,"abstract":"The extraction of bioactive plants is an essential step in isolating the targeted bioactive compounds. Microwave-assisted extraction (MAE) offers a green technology extraction that can minimize energy, time, and solvent and is a suitable method for extracting thermolabile plant bioactive compounds. The study aims to find out the optimal time and temperature for isolating the total phenolic content (TPC), total flavonoid (TF), and antioxidant activity (AO) of faloak stem bark (FSB) (Sterculia quadrifida R. Br) and to profile the phytochemicals in the FSB extract using sophisticated of LC-HRMS (Liquid Chromatography High-Resolution Mass Spectrometry). The research used the Randomized Block Design (RBD) method with two factors. The factors were the extraction time (5, 15, and 25 min) and temperature variation (50, 60, and 70°C). The data of observed parameters were calculated using Analysis of Variance (ANOVA) and followed by a further test with a 95% confidence interval. The results showed an interaction between temperature and time of extraction on TPC, TF, and AO activity. The best MAE condition for extracting FSB was achieved at 60°C for 25 min. The FSB extract had a TPC of 81.2 mg GAE/g, TF of 70.30 mg QE/g, and AO activity of 67.8%. LC-HRMS revealed the newly identified phenolic compounds such as methyl cinnamate, vanillin, apocynin, scopoletin, L(-)-pipecolinic acid, arecoline, δ-valerolactam, 3,4-dihydroxybenzaldehyde, 4-hydroxybenzaldehyde; flavonoids such as epicatechin and rutin and some fatty acids and its derivatives. Future research could focus on developing new therapies for promoting human health using extract FSB.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83476930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food additives spread around the world may have potentially harmful effects; Propolis is considered a natural additive that meets the increasing demand for natural antioxidants and antimicrobials in place of synthetic preservatives. Different concentrations of water extract of Propolis (WEP) were assessed; the pH and microbiological quality of raw milk were evaluated, as well as the quality characteristics and bioactives in manufactured yoghurt. WEP 20% was the best concentration compared to WEP 5% and 10% and exhibited an acceptable pH value of milk for 48 hours. The addition of increased concentrations of WEP 20% (1, 2, and 3%) resulted in a significant decrease and gradual reduction of the total bacterial, coliform, yeast, and mold counts compared to the control group. Propolis-supplemented yoghurt had higher pH values than the control group. Yoghurt groups treated with 1% and 2% WEP achieved the highest scores and significantly different (P<0.05) with control and 3% WEP groups in sensory examination until the end of the storage period. Furthermore, the counts of yeast and mold progressively decreased with the addition of higher concentrations of WEP throughout the storage period as 2%, 3% WEP groups were significantly different (P<0.05) with control and 1% WEP groups. The total phenolic, flavonoid content and antioxidant activity of yoghurt treated with WEP were improved and significantly different (P<0.05) compared to the untreated group. In conclusion, the raw milk and yoghurt preserved with propolis improved the quality of milk and increased bioactivity and nutritional benefits of yoghurt by elevating its antioxidant capacity. As a consequence, the produced yoghurt in our study proved that it is an acceptable product with functional, probiotic potential and has health-promoting properties that might be commercialized.
{"title":"Effect of Adding Propolis on Quality Standards of Raw Milk and Yoghurt","authors":"W. Elkassas, S. Yassin, D. M. Taksira","doi":"10.12944/crnfsj.11.1.17","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.17","url":null,"abstract":"Food additives spread around the world may have potentially harmful effects; Propolis is considered a natural additive that meets the increasing demand for natural antioxidants and antimicrobials in place of synthetic preservatives. Different concentrations of water extract of Propolis (WEP) were assessed; the pH and microbiological quality of raw milk were evaluated, as well as the quality characteristics and bioactives in manufactured yoghurt. WEP 20% was the best concentration compared to WEP 5% and 10% and exhibited an acceptable pH value of milk for 48 hours. The addition of increased concentrations of WEP 20% (1, 2, and 3%) resulted in a significant decrease and gradual reduction of the total bacterial, coliform, yeast, and mold counts compared to the control group. Propolis-supplemented yoghurt had higher pH values than the control group. Yoghurt groups treated with 1% and 2% WEP achieved the highest scores and significantly different (P<0.05) with control and 3% WEP groups in sensory examination until the end of the storage period. Furthermore, the counts of yeast and mold progressively decreased with the addition of higher concentrations of WEP throughout the storage period as 2%, 3% WEP groups were significantly different (P<0.05) with control and 1% WEP groups. The total phenolic, flavonoid content and antioxidant activity of yoghurt treated with WEP were improved and significantly different (P<0.05) compared to the untreated group. In conclusion, the raw milk and yoghurt preserved with propolis improved the quality of milk and increased bioactivity and nutritional benefits of yoghurt by elevating its antioxidant capacity. As a consequence, the produced yoghurt in our study proved that it is an acceptable product with functional, probiotic potential and has health-promoting properties that might be commercialized.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90897936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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