N. Muni, Prveen Prveen, Y. Rajashekar, J. Chakravorty
Anomala sp. is a green coleopteran beetle that feeds on the leaves of various fruit trees. It is one of the most preferred and abundantly found edible insects in Arunachal Pradesh, India. People from different countries consume it due to its nutritional and therapeutic value, both in cooked and uncooked form. This study aimed to assess the amino acid content in this edible insect and its host plant, which is still lagging. The method involves targeted metabolomic analysis using LC–MS/MS, producing reliable and reproducible data for quantifying free amino acids using deuterated internal standards without derivatization. Results showed that 0.57% and 0.36% of essential amino acids contributed to the total amino acids content in beetle and host plant’s leaf, respectively, which does not meet the FAO requirement. Still, it has a higher content than related edible scarab beetle analyzed by other techniques. Amino acid content is significantly higher in edible beetle than in the host plant’s leaf (P< 0.001).
{"title":"LC-MS/MS Targeted Amino Acid Profiling of Edible Beetle Anomala Sp. and its Host Plants","authors":"N. Muni, Prveen Prveen, Y. Rajashekar, J. Chakravorty","doi":"10.12944/crnfsj.11.3.23","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.23","url":null,"abstract":"Anomala sp. is a green coleopteran beetle that feeds on the leaves of various fruit trees. It is one of the most preferred and abundantly found edible insects in Arunachal Pradesh, India. People from different countries consume it due to its nutritional and therapeutic value, both in cooked and uncooked form. This study aimed to assess the amino acid content in this edible insect and its host plant, which is still lagging. The method involves targeted metabolomic analysis using LC–MS/MS, producing reliable and reproducible data for quantifying free amino acids using deuterated internal standards without derivatization. Results showed that 0.57% and 0.36% of essential amino acids contributed to the total amino acids content in beetle and host plant’s leaf, respectively, which does not meet the FAO requirement. Still, it has a higher content than related edible scarab beetle analyzed by other techniques. Amino acid content is significantly higher in edible beetle than in the host plant’s leaf (P< 0.001).","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"114 35","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139135339","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}
Lesly C. Flores- Mendoza, Estrellita M. Calle- Berru, Manuel Jesús Sánchez Chero
Osmotic dehydration is a dehydration technique that allows the preservation of the organoleptic characteristics of the food and its nutritional properties compared to other preservation methods, such as hot air drying or solar drying. Studies on this dehydration process are usually carried out on a laboratory scale and with the constant presence of the evaluator, interrupting the process for sampling. That is why the main objective of this research was to build an automated osmotic dehydration equipment implementing the Internet of Things (IoT). The measurable factors involved in the process were determined, and the necessary sensors and actuators were chosen along with the best IoT alternative for the process. A prototype was built, which allows for controlling the agitation of the osmotic solution, temperature control, and remote monitoring of concentration and temperature variables. The equipment was tested by evaluating its performance in the dehydration of melon and apple, where the ANOVA tests demonstrated the significance (p < 0.05) of the factors chosen as part of the equipment design and their interaction with the process. In the apple samples, a weight loss of up to 44.007% and a water loss of 53.234% were obtained. For melon, the process showed greater efficiency in dehydration, with values of 75.259% for weight loss and 75.979% for water loss.
{"title":"IoT implemented Osmotic Dehydrator","authors":"Lesly C. Flores- Mendoza, Estrellita M. Calle- Berru, Manuel Jesús Sánchez Chero","doi":"10.12944/crnfsj.11.3.25","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.25","url":null,"abstract":"Osmotic dehydration is a dehydration technique that allows the preservation of the organoleptic characteristics of the food and its nutritional properties compared to other preservation methods, such as hot air drying or solar drying. Studies on this dehydration process are usually carried out on a laboratory scale and with the constant presence of the evaluator, interrupting the process for sampling. That is why the main objective of this research was to build an automated osmotic dehydration equipment implementing the Internet of Things (IoT). The measurable factors involved in the process were determined, and the necessary sensors and actuators were chosen along with the best IoT alternative for the process. A prototype was built, which allows for controlling the agitation of the osmotic solution, temperature control, and remote monitoring of concentration and temperature variables. The equipment was tested by evaluating its performance in the dehydration of melon and apple, where the ANOVA tests demonstrated the significance (p < 0.05) of the factors chosen as part of the equipment design and their interaction with the process. In the apple samples, a weight loss of up to 44.007% and a water loss of 53.234% were obtained. For melon, the process showed greater efficiency in dehydration, with values of 75.259% for weight loss and 75.979% for water loss.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"81 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139132154","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}
Fermented products consist beneficial probiotics, which makes these products render improved nutritional properties and health effects. There is a need for research to explore and establish the use of commonly existing fruits in fermented forms for application in skincare and as anti aging solutions.This study has been conducted to establish collagen building and antioxidant potential of fermented guava fruit juice powder.The human dermal fibroblast cells were used to determine the collagen building potential while chemical enzymatic assays were used to evaluate antioxidant properties of fermented guava juice powder (FGJP) . The antioxidant activity evaluated by the ability to scavenge DPPH radicals showed very high anti-oxidative capacity (IC50 = 0.015 mg/ml) comparable to ascorbic acid (IC50 = 0.018 mg/ml). This antioxidant potential can be attributed to the presence of various phytonutrients, primarily flavonoid (quercetin equivalent) at a concentration of 38 mcg/mg of the powder. The Collagen building potential was evaluated on the normal human fibroblast cell line . The levels of Collagen IV involved in skin cell migration, regeneration, and wound healing were estimated. FGJP imparted proliferation ability in NHDF cells at the concentrations of 0.025, 0.05, and 0.1mg/ml,which is 31% collagen synthesis against untreated cell control. This explains that fermented guava juice powder has a collagen building potential along with antioxidant properties. Such product would be helpful in providing a plant based anti aging solutions especially for vegan consumers.The optimized fermented guava juice powder has a shelf life of 45 days when stored at refrigerated conditions with a potential for combating oxidative stress and supporting in alleviating the aging symptoms like fine-line, wrinkle through collagen building.
{"title":"Nutritional Profiling, Antioxidant Potential and Collagen Building Properties of Lacto-Fermented, Microencapsulated Guava Juice Powder","authors":"Ratna Upadhyay, Siva Ramamoorthy","doi":"10.12944/crnfsj.11.3.16","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.16","url":null,"abstract":"Fermented products consist beneficial probiotics, which makes these products render improved nutritional properties and health effects. There is a need for research to explore and establish the use of commonly existing fruits in fermented forms for application in skincare and as anti aging solutions.This study has been conducted to establish collagen building and antioxidant potential of fermented guava fruit juice powder.The human dermal fibroblast cells were used to determine the collagen building potential while chemical enzymatic assays were used to evaluate antioxidant properties of fermented guava juice powder (FGJP) . The antioxidant activity evaluated by the ability to scavenge DPPH radicals showed very high anti-oxidative capacity (IC50 = 0.015 mg/ml) comparable to ascorbic acid (IC50 = 0.018 mg/ml). This antioxidant potential can be attributed to the presence of various phytonutrients, primarily flavonoid (quercetin equivalent) at a concentration of 38 mcg/mg of the powder. The Collagen building potential was evaluated on the normal human fibroblast cell line . The levels of Collagen IV involved in skin cell migration, regeneration, and wound healing were estimated. FGJP imparted proliferation ability in NHDF cells at the concentrations of 0.025, 0.05, and 0.1mg/ml,which is 31% collagen synthesis against untreated cell control. This explains that fermented guava juice powder has a collagen building potential along with antioxidant properties. Such product would be helpful in providing a plant based anti aging solutions especially for vegan consumers.The optimized fermented guava juice powder has a shelf life of 45 days when stored at refrigerated conditions with a potential for combating oxidative stress and supporting in alleviating the aging symptoms like fine-line, wrinkle through collagen building.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"109 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134456","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}
Abiodun Famakinwa, Jumoke Ilo, O. Olubi, O. Oguntibeju, J. Wyk, A. Obilana
Macromolecules, large molecules composed of repeating subunits called monomers, play a crucial role in living organisms, performing diverse functions such as energy storage, structural support, information storage and transfer, and catalysis of chemical reactions. Carbohydrates, lipids, proteins, and nucleic acids are the four major classes of biological macromolecules. Extracting macromolecules from natural resources is critical in developing analytical processes and subsequent fortified products. Public awareness has grown due to using natural resources for environmental preservation and sustainable development. Extraction might be the first step in developing analytical methods and give room to product development. However, conventional techniques use organic solvents like acetone, ethanol, methanol, and ethyl acetate along with heated or boiling water. As a result, high temperatures and lengthy extraction times are produced when procedures like maceration, percolation, and solvent extraction are utilized. Due to these drawbacks, other extraction techniques have recently started to replace these conventional methods. These conventional procedures frequently entail using an energy source to hasten the transfer of the macromolecules compounds for further processing. This paper explores emerging techniques, such as pulse electric field-assisted extraction, Ionic liquid-based extraction, Subcritical water extraction, pressurized liquid extraction, Enzyme-assisted extraction, supercritical fluid extraction, ultrasonication-assisted extraction, and microwave-assisted extraction. The extraction of macromolecules for fortification purposes offers significant health and commercial benefits, addressing nutritional deficits and malnutrition. By understanding each macronutrient's specific benefits and purposes, effective fortification strategies can be developed to maintain a healthy body.
{"title":"Extraction and Industrial Applications of Macro Molecules: A Review","authors":"Abiodun Famakinwa, Jumoke Ilo, O. Olubi, O. Oguntibeju, J. Wyk, A. Obilana","doi":"10.12944/crnfsj.11.3.02","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.02","url":null,"abstract":"Macromolecules, large molecules composed of repeating subunits called monomers, play a crucial role in living organisms, performing diverse functions such as energy storage, structural support, information storage and transfer, and catalysis of chemical reactions. Carbohydrates, lipids, proteins, and nucleic acids are the four major classes of biological macromolecules. Extracting macromolecules from natural resources is critical in developing analytical processes and subsequent fortified products. Public awareness has grown due to using natural resources for environmental preservation and sustainable development. Extraction might be the first step in developing analytical methods and give room to product development. However, conventional techniques use organic solvents like acetone, ethanol, methanol, and ethyl acetate along with heated or boiling water. As a result, high temperatures and lengthy extraction times are produced when procedures like maceration, percolation, and solvent extraction are utilized. Due to these drawbacks, other extraction techniques have recently started to replace these conventional methods. These conventional procedures frequently entail using an energy source to hasten the transfer of the macromolecules compounds for further processing. This paper explores emerging techniques, such as pulse electric field-assisted extraction, Ionic liquid-based extraction, Subcritical water extraction, pressurized liquid extraction, Enzyme-assisted extraction, supercritical fluid extraction, ultrasonication-assisted extraction, and microwave-assisted extraction. The extraction of macromolecules for fortification purposes offers significant health and commercial benefits, addressing nutritional deficits and malnutrition. By understanding each macronutrient's specific benefits and purposes, effective fortification strategies can be developed to maintain a healthy body.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"67 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130832","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}
Shubhendra Singh, Anil Kumar Chauhan, Aparnna V. P, Ravi Prakash, P. Maiti, Rajeev Ranjan, Pallawi Joshi
This study aimed to investigate the impact of different levels of fat content on the microstructure, rheology, and textural characteristics of Quarg cheese. Quarg is a soft unripened cheese variety made by the addition of mesophilic starter cultures (Lactococcus lactis subsp. lactis, Leuconostoc citrovorum) and a trace of rennet. The fat levels of cheese were; 6.0 ± 0.01 (QC1), 3.5 ± 0.03 (QC2), 1.5 ± 0.03 (QC3), and 0.5 ± 0.02 (QC4). Statistically significant changes (p< 0.05) were observed in the values of textural parameters. Furthermore, rheological investigations indicated a positive correlation between the reduction in fat percentages and an increase in the hardness of the cheese. The characterization of the sample was conducted using Fourier Transform Infrared (FTIR) and Ultraviolet-Visible (UV-Vis) spectrophotometric techniques. The microstructure of quarg cheese was analyzed using fluorescence microscopy and helped depict the distribution of fat and protein in the cheese matrix. Sensorial properties were superior in cheese samples with higher fat percentages as a virtue of fat content.
{"title":"Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, and Textural Properties","authors":"Shubhendra Singh, Anil Kumar Chauhan, Aparnna V. P, Ravi Prakash, P. Maiti, Rajeev Ranjan, Pallawi Joshi","doi":"10.12944/crnfsj.11.3.12","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.12","url":null,"abstract":"This study aimed to investigate the impact of different levels of fat content on the microstructure, rheology, and textural characteristics of Quarg cheese. Quarg is a soft unripened cheese variety made by the addition of mesophilic starter cultures (Lactococcus lactis subsp. lactis, Leuconostoc citrovorum) and a trace of rennet. The fat levels of cheese were; 6.0 ± 0.01 (QC1), 3.5 ± 0.03 (QC2), 1.5 ± 0.03 (QC3), and 0.5 ± 0.02 (QC4). Statistically significant changes (p< 0.05) were observed in the values of textural parameters. Furthermore, rheological investigations indicated a positive correlation between the reduction in fat percentages and an increase in the hardness of the cheese. The characterization of the sample was conducted using Fourier Transform Infrared (FTIR) and Ultraviolet-Visible (UV-Vis) spectrophotometric techniques. The microstructure of quarg cheese was analyzed using fluorescence microscopy and helped depict the distribution of fat and protein in the cheese matrix. Sensorial properties were superior in cheese samples with higher fat percentages as a virtue of fat content.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"99 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131735","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}
Sri Budi Wahjuningsih, Dian Anggraeni, Z. D. Siqhny, Agus Triputranto, Dahlia Elianarni, L. Purwitasari, M. N. Azkia
Instant noodles gained widespread popularity, resulting in a surge in global wheat consumption. However, concerns about the health implications of wheat-based products spurred the need for alternative ingredients in noodle production. The substitution of wheat flour with local resources, such as mocaf flour, and the enrichment of noodles with latoh (Caulerpa lentillifera), provided an opportunity to reduce wheat imports while enhancing the quality and potential health benefits of noodles. This study aimed to determine the optimal formulation, assess the characteristics, and evaluate the functional properties of wheat noodles that were substituted with mocaf flour and supplemented with latoh. The formulation of these noodles was conducted using design expert. The research encompassed a comprehensive analysis of physical, chemical, and organoleptic properties. The presence of latoh, in terms of chemical characteristics, increased the water and protein content in the noodles. On the physical side, it increased the final viscosity, setback, peak time, and elongation, as well as reduced the peak viscosity and breakdown. Meanwhile, the presence of mocaf increased carbohydrate content, peak viscosity, and breakdown value. The variations in noodle formulas only affected consumer acceptance of the appearance of the noodles; the noodle formula 99:1 (Mocaf:Latoh) had the most preferred appearance. Based on the sensory test parameters, the elongation value, and the tensile strength, noodles with optimal formulas were obtained, namely mocaf 63%, wheat 36% and latoh 1%. The optimum formula was similar to sample 10 (60:39:1) which exhibited characteristics such as a bright color, a rather smooth appearance with no cracks, a very soft mouthfeel, a bit springiness and elasticity, and a slightly non-sticky texture to the teeth without a fishy aroma. The essential and non-essential amino acids with the highest concentration contained in the Mocaf Noodles’ optimum formula were glutamate and leucine. Mocaf noodles with added latoh had low fat content but high carbohydrates and were rich in essential amino acids compared to other noodles. Additionally, they possessed sensory characteristics that were deemed acceptable by the panelists.
{"title":"Formulation, Nutritional and Sensory Evaluation of Mocaf (Modified Cassava Flour) Noodles with Latoh (Caulerpa lentillifera) Addition","authors":"Sri Budi Wahjuningsih, Dian Anggraeni, Z. D. Siqhny, Agus Triputranto, Dahlia Elianarni, L. Purwitasari, M. N. Azkia","doi":"10.12944/crnfsj.11.3.08","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.08","url":null,"abstract":"Instant noodles gained widespread popularity, resulting in a surge in global wheat consumption. However, concerns about the health implications of wheat-based products spurred the need for alternative ingredients in noodle production. The substitution of wheat flour with local resources, such as mocaf flour, and the enrichment of noodles with latoh (Caulerpa lentillifera), provided an opportunity to reduce wheat imports while enhancing the quality and potential health benefits of noodles. This study aimed to determine the optimal formulation, assess the characteristics, and evaluate the functional properties of wheat noodles that were substituted with mocaf flour and supplemented with latoh. The formulation of these noodles was conducted using design expert. The research encompassed a comprehensive analysis of physical, chemical, and organoleptic properties. The presence of latoh, in terms of chemical characteristics, increased the water and protein content in the noodles. On the physical side, it increased the final viscosity, setback, peak time, and elongation, as well as reduced the peak viscosity and breakdown. Meanwhile, the presence of mocaf increased carbohydrate content, peak viscosity, and breakdown value. The variations in noodle formulas only affected consumer acceptance of the appearance of the noodles; the noodle formula 99:1 (Mocaf:Latoh) had the most preferred appearance. Based on the sensory test parameters, the elongation value, and the tensile strength, noodles with optimal formulas were obtained, namely mocaf 63%, wheat 36% and latoh 1%. The optimum formula was similar to sample 10 (60:39:1) which exhibited characteristics such as a bright color, a rather smooth appearance with no cracks, a very soft mouthfeel, a bit springiness and elasticity, and a slightly non-sticky texture to the teeth without a fishy aroma. The essential and non-essential amino acids with the highest concentration contained in the Mocaf Noodles’ optimum formula were glutamate and leucine. Mocaf noodles with added latoh had low fat content but high carbohydrates and were rich in essential amino acids compared to other noodles. Additionally, they possessed sensory characteristics that were deemed acceptable by the panelists.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"7 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139132745","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}
Red lettuce (Lactuca sativa L.) is widely consumed for its health benefits. With the a growing global population and limited land resources, there is a need to increase the nutritional content and bioactive compounds of vegetables or fruits. This research aims to increase the growth, productivity, and the content of anthocyanin, vitamin C and flavonoids in red lettuce leaves through exposure to magnetic fields during seeding. The research utilized red lettuce seeds as the research sample. Exposure was carried out using an alternating magnetic field (MF) with an effective magnetic flux density (MFD) of 0.4 mT, a frequency range of 25-125 Hz, and a dailyexposure time of 15 minutes. The treatment of each sample group was repeated for five days. The results showed that exposure to a MF with a frequency of 75 Hz resulted in optimum growth and weight, an increase of 65.15% and 60.18%, respectively. The optimum anthocyanin, vitamin C, and flavonoid content were obtained at an exposure to a frequency of 100 Hz, an increase of 22.52%, 40.70%, and 32.50%, respectively. Exposure to seeds uses an alternating MF; frequency is an important parameter for producing optimum enhancement.
{"title":"Increase of Anthocyanin, Vitamin C, and Flavonoid Content in Red Lettuce (Lactuca sativa L.) using Alternating Magnetic Field Exposure","authors":"Mokhamad Tirono, Agus Mulyono","doi":"10.12944/crnfsj.11.3.19","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.19","url":null,"abstract":"Red lettuce (Lactuca sativa L.) is widely consumed for its health benefits. With the a growing global population and limited land resources, there is a need to increase the nutritional content and bioactive compounds of vegetables or fruits. This research aims to increase the growth, productivity, and the content of anthocyanin, vitamin C and flavonoids in red lettuce leaves through exposure to magnetic fields during seeding. The research utilized red lettuce seeds as the research sample. Exposure was carried out using an alternating magnetic field (MF) with an effective magnetic flux density (MFD) of 0.4 mT, a frequency range of 25-125 Hz, and a dailyexposure time of 15 minutes. The treatment of each sample group was repeated for five days. The results showed that exposure to a MF with a frequency of 75 Hz resulted in optimum growth and weight, an increase of 65.15% and 60.18%, respectively. The optimum anthocyanin, vitamin C, and flavonoid content were obtained at an exposure to a frequency of 100 Hz, an increase of 22.52%, 40.70%, and 32.50%, respectively. Exposure to seeds uses an alternating MF; frequency is an important parameter for producing optimum enhancement.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"111 34","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139133336","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 waste poses a threat to both food security as well as the long-term sustainability of a country’s food system. In South Africa, the expense of post-consumer food waste (mostly from households) is estimated at roughly US$2.7 billion annually, or 0.7% of South Africa's annual GDP. It is unfortunate that so much food is wasted in a country where 26% of people regularly experience hunger and another 28.3% are at risk of becoming hungry at a household level. This study aimed to investigate household food waste practices and behaviours in the KwaDukuza community using a consumer survey. The survey was conducted on 190 households which were randomly selected in KwaDukuza municipality and administered with the structured questionnaire. The study's findings showed that 75% of the households reported doing weekly food shopping, and 87.4 % said they shopped primarily at supermarkets. Bread accounted for the largest share of food waste (28.9%), followed by vegetables and salads (24.7%), and in general, consumers experienced difficulty in making sense of expiry dates. However, many households (67.9%) acknowledged feeling guilty about food waste, and many more (34.2%) said they would waste less if they were informed about the adverse effects of food waste on the environment and economy. The comprehensive information gathered from the food waste survey would contribute to a better understanding of consumers' behaviour and practices regarding the disposal of household food waste, allowing for the development of appropriate food literacy tools to reduce household food waste.
{"title":"Investigating the Behaviour and Practices of Household Food Waste Disposal of Consumers in the KwaDukuza Municipality, South Africa","authors":"Imana Pal, A. Naicker, Heleen Grobbelaar","doi":"10.12944/crnfsj.11.3.27","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.27","url":null,"abstract":"Food waste poses a threat to both food security as well as the long-term sustainability of a country’s food system. In South Africa, the expense of post-consumer food waste (mostly from households) is estimated at roughly US$2.7 billion annually, or 0.7% of South Africa's annual GDP. It is unfortunate that so much food is wasted in a country where 26% of people regularly experience hunger and another 28.3% are at risk of becoming hungry at a household level. This study aimed to investigate household food waste practices and behaviours in the KwaDukuza community using a consumer survey. The survey was conducted on 190 households which were randomly selected in KwaDukuza municipality and administered with the structured questionnaire. The study's findings showed that 75% of the households reported doing weekly food shopping, and 87.4 % said they shopped primarily at supermarkets. Bread accounted for the largest share of food waste (28.9%), followed by vegetables and salads (24.7%), and in general, consumers experienced difficulty in making sense of expiry dates. However, many households (67.9%) acknowledged feeling guilty about food waste, and many more (34.2%) said they would waste less if they were informed about the adverse effects of food waste on the environment and economy. The comprehensive information gathered from the food waste survey would contribute to a better understanding of consumers' behaviour and practices regarding the disposal of household food waste, allowing for the development of appropriate food literacy tools to reduce household food waste.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136310","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}
In the last few decades, the demand for fruits and vegetables and mixed beverages such as juices and smoothies increased rapidly, which made it one of the highest-growing segments of the food industry. The horse gram is an underutilized crop having desired nutrient and bioactive compounds essential for growth and normal body functioning. In view of the above facts, the present study aimed to develop a milk-based smoothie by incorporating horse gram extract in addition to commonly used ingredients such as sugar, dahi, stabilizer, fruits, and vegetables. In this study, three levels of horse gram extract (HGE- 5, 10, and 15%) were blended with cow milk, and other ingredients (sugar, dahi, pectin, banana, carrot juice extract) were kept constant. The 0% level of HGE was taken as a control to compare the nutritional and functional characteristics of the optimized product. The 10% HGE incorporated product was found best based on sensory and physico-chemical properties. The optimized product was found with 3.03±0.08% fat, 3.38±0.07% protein, 16.17±0.10% carbohydrate, 0.81±0.05% ash, 843.33±3.08 cp viscosity, 3.48±0.05 g/10 g whey syneresis, 12.12±0.67 g/20 g sedimentation, and 31.11 ± 4.17% 2,2-dipenylpicrylhydrazyl inhibition activity. The optimized smoothie had nine days shelf life after packing in polypropylene cups when stored under refrigerated conditions.
{"title":"Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract","authors":"Priyanka Panda, Sunil Meena, Kamlesh Meena, Dinesh Chandra Rai, Shankar Bunkar, P. Gautam","doi":"10.12944/crnfsj.11.3.26","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.26","url":null,"abstract":"In the last few decades, the demand for fruits and vegetables and mixed beverages such as juices and smoothies increased rapidly, which made it one of the highest-growing segments of the food industry. The horse gram is an underutilized crop having desired nutrient and bioactive compounds essential for growth and normal body functioning. In view of the above facts, the present study aimed to develop a milk-based smoothie by incorporating horse gram extract in addition to commonly used ingredients such as sugar, dahi, stabilizer, fruits, and vegetables. In this study, three levels of horse gram extract (HGE- 5, 10, and 15%) were blended with cow milk, and other ingredients (sugar, dahi, pectin, banana, carrot juice extract) were kept constant. The 0% level of HGE was taken as a control to compare the nutritional and functional characteristics of the optimized product. The 10% HGE incorporated product was found best based on sensory and physico-chemical properties. The optimized product was found with 3.03±0.08% fat, 3.38±0.07% protein, 16.17±0.10% carbohydrate, 0.81±0.05% ash, 843.33±3.08 cp viscosity, 3.48±0.05 g/10 g whey syneresis, 12.12±0.67 g/20 g sedimentation, and 31.11 ± 4.17% 2,2-dipenylpicrylhydrazyl inhibition activity. The optimized smoothie had nine days shelf life after packing in polypropylene cups when stored under refrigerated conditions.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 493","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137019","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 study was conducted to investigate the inhibitory effects of certain natural substances (finger root, clove, lemongrass, cardamom, and the combination of lemongrass with cardamom) against Salmonella typhimurium, a type of bacteria known to cause foodborne illnesses. The result showed that finger root, clove, lemongrass, cardamom, and the combination of lemongrass with cardamom exhibited strong inhibitory effects against S. typhimurium. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were evaluated. MIC values ranged from 0.049 to 0.781 µl/ml, and MBC values ranged from 0.049 to 6.250 µl/ml. Furthermore, the study aimed to develop mathematical models that accurately describe S. typhimurium survival in the presence of these essential oils. By understanding how the S. typhimurium respond to the oils over time, it was found that the mathematical models accurately described bacterial survival, with the modified Gompertz model fitting for finger root essential oil and the Weibull and modified Gompertz models suitable for the other oils. Additionally, the study sought to evaluate the practical viability of incorporating these essential oils into salad cream formulations, primarily aiming to assess their potential in reducing S. typhimurium counts and ensuring compliance with established quality standards. Specifically, the inclusion of finger root, clove, lemongrass, cardamom, and the combination of lemongrass with cardamom in salad cream formulations, maintained at a controlled temperature of 4 °C, yielded positive outcomes, meeting the required quality standards. Importantly, the presence of S. typhimurium was rendered undetectable, and an overall reduction in microbial count was observed when compared to cream formulations lacking these essential oils. This study effectively underscores the potential of the examined essential oils as natural antimicrobial agents suitable for incorporation in food products
{"title":"Antibacterial Efficacy of Essential Oils from Four Spices against Salmonella typhimurium: Mathematical Modelling and Application in Enhancing Salad Cream Safety","authors":"Phattaraporn Lertchirakarn, Rattana Muangrat","doi":"10.12944/crnfsj.11.3.30","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.30","url":null,"abstract":"The study was conducted to investigate the inhibitory effects of certain natural substances (finger root, clove, lemongrass, cardamom, and the combination of lemongrass with cardamom) against Salmonella typhimurium, a type of bacteria known to cause foodborne illnesses. The result showed that finger root, clove, lemongrass, cardamom, and the combination of lemongrass with cardamom exhibited strong inhibitory effects against S. typhimurium. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were evaluated. MIC values ranged from 0.049 to 0.781 µl/ml, and MBC values ranged from 0.049 to 6.250 µl/ml. Furthermore, the study aimed to develop mathematical models that accurately describe S. typhimurium survival in the presence of these essential oils. By understanding how the S. typhimurium respond to the oils over time, it was found that the mathematical models accurately described bacterial survival, with the modified Gompertz model fitting for finger root essential oil and the Weibull and modified Gompertz models suitable for the other oils. Additionally, the study sought to evaluate the practical viability of incorporating these essential oils into salad cream formulations, primarily aiming to assess their potential in reducing S. typhimurium counts and ensuring compliance with established quality standards. Specifically, the inclusion of finger root, clove, lemongrass, cardamom, and the combination of lemongrass with cardamom in salad cream formulations, maintained at a controlled temperature of 4 °C, yielded positive outcomes, meeting the required quality standards. Importantly, the presence of S. typhimurium was rendered undetectable, and an overall reduction in microbial count was observed when compared to cream formulations lacking these essential oils. This study effectively underscores the potential of the examined essential oils as natural antimicrobial agents suitable for incorporation in food products","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 868","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136597","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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