Consuming plant sprouts as part of the daily human diet is slowly on the increase, and the health benefits are now of interest in several disciplines. The aim of this investigation was to evaluate the chemical compositions of dried broccoli or dried green pea sprouts and the subsequent effects on the biological, biochemical and immunological parameters of male albino rats supplemented with acrylamide as a toxic material. Chemical constituents, mineral contents, total phenols and total flavonoid of tested vegetable sprouts were analyzed. Thirty male albino rats weighting 160± 5 g. were separated into 6 groups. The negative control group was first, and then the second group was given acrylamide 2.5 μg/kg/day. Groups (3, 4) and (5,6) were given treatment of the same toxic material and received 5 and 10 g dried broccoli and pea sprouts per 100 g basal diet, respectively. Feed intake, body weight gain, FER and some organs weights were calculated towards the conclusion of the investigation. Also, liver enzymes, lipids profile, serum glucose, kidney function, brain enzymes, oxidative activity and immunoglobulin were determined. Results showed that tested sprouts had high protein, fiber, vital minerals, total phenols and total flavonoid components. In addition, there were significant positive effects on the biochemical parameters that were tested, such as lipids profile, serum glucose, liver function, kidney functions, oxidative activity, brain enzyme and immunity responses, particularly at the 10% level, of tested sprouts and pea sprouts had high effect on tested parameters more than broccoli sprouts. In conclusion, pea and broccoli sprouts could potentially be used as protective agents against the toxic effect of acrylamide and the obtained results suggested that tested sprouts can be used as ideal candidates of natural antioxidant agents.
{"title":"The Biological, Biochemical, and Immunological Impact of Broccoli and Green Pea Sprouts on Acrylamide Intoxicated Rats","authors":"A. Alhajri, Hisham H. Saad","doi":"10.12944/crnfsj.11.3.28","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.28","url":null,"abstract":"Consuming plant sprouts as part of the daily human diet is slowly on the increase, and the health benefits are now of interest in several disciplines. The aim of this investigation was to evaluate the chemical compositions of dried broccoli or dried green pea sprouts and the subsequent effects on the biological, biochemical and immunological parameters of male albino rats supplemented with acrylamide as a toxic material. Chemical constituents, mineral contents, total phenols and total flavonoid of tested vegetable sprouts were analyzed. Thirty male albino rats weighting 160± 5 g. were separated into 6 groups. The negative control group was first, and then the second group was given acrylamide 2.5 μg/kg/day. Groups (3, 4) and (5,6) were given treatment of the same toxic material and received 5 and 10 g dried broccoli and pea sprouts per 100 g basal diet, respectively. Feed intake, body weight gain, FER and some organs weights were calculated towards the conclusion of the investigation. Also, liver enzymes, lipids profile, serum glucose, kidney function, brain enzymes, oxidative activity and immunoglobulin were determined. Results showed that tested sprouts had high protein, fiber, vital minerals, total phenols and total flavonoid components. In addition, there were significant positive effects on the biochemical parameters that were tested, such as lipids profile, serum glucose, liver function, kidney functions, oxidative activity, brain enzyme and immunity responses, particularly at the 10% level, of tested sprouts and pea sprouts had high effect on tested parameters more than broccoli sprouts. In conclusion, pea and broccoli sprouts could potentially be used as protective agents against the toxic effect of acrylamide and the obtained results suggested that tested sprouts can be used as ideal candidates of natural antioxidant agents.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"82 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130299","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}
V. P. Yarlina, Alisha Diva, Zaida Zaida, R. Andoyo, M. Djali, M. Lani
The physical and chemical properties of encapsulated substance is directly influenced by the choice of the encapsulant. Different ratios of maltodextrin (MD) and Gum Arabic (GA) produce varying material properties. Therefore, this study aimed to obtain the optimal encapsulant ratio for white jack bean tempe protein concentrate based on physical and chemical characteristics. To achieve this, a descriptive method was employed along with One-Way ANOVA. The results showed that varying encapsulant ratio led to distinct protein content, moisture content, encapsulation efficiency, and yield. The treatment with maltodextrin and Gum Arabic ratio of 20:80 showed the highest effectiveness, with protein content, moisture content, encapsulation efficiency, and yield at 26.10 ± 0.45%, 7.93 ± 0.42%, 95.84 ± 0.71%, and 14.27%, respectively.
{"title":"Ratio Variation of Maltodextrin and Gum Arabic as Encapsulant on White Jack Bean Tempe Protein Concentrate","authors":"V. P. Yarlina, Alisha Diva, Zaida Zaida, R. Andoyo, M. Djali, M. Lani","doi":"10.12944/crnfsj.11.3.14","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.14","url":null,"abstract":"The physical and chemical properties of encapsulated substance is directly influenced by the choice of the encapsulant. Different ratios of maltodextrin (MD) and Gum Arabic (GA) produce varying material properties. Therefore, this study aimed to obtain the optimal encapsulant ratio for white jack bean tempe protein concentrate based on physical and chemical characteristics. To achieve this, a descriptive method was employed along with One-Way ANOVA. The results showed that varying encapsulant ratio led to distinct protein content, moisture content, encapsulation efficiency, and yield. The treatment with maltodextrin and Gum Arabic ratio of 20:80 showed the highest effectiveness, with protein content, moisture content, encapsulation efficiency, and yield at 26.10 ± 0.45%, 7.93 ± 0.42%, 95.84 ± 0.71%, and 14.27%, respectively.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"108 37","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139133813","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 present study aimed at characterization of phytoconstituents, total flavonoids and antioxidant activity of different parts of Aegle marmelos Correa. The powders from different parts of Aegle marmelos were analyzed for the phytoconstituents by phytochemical profiling and measurement of total phenolic content and estimation of marmelosin, umbelliferone and luvangetin. Our study would be first ever reported on quantitative analysis, to the best of our knowledge for these relative constituents of the different parts of Aegle marmelos Correa. plant. The total antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl (DPPH %)) varied from 20.8±0.66 to 0.18±0.01, the total phenolic contents (mg gallic acid equivalent (GAE/g)) varied from 5.74±0.26 to 0.12±0.02 & the total flavonoid contents ranged from 1.58±0.01 to 0.04±.0.01. Luvangetin, marmelosin and umbelliferone (% by weight) for Aegle marmelos Correa. fruit pulp was found to be 1.78± 0.11, 1.61± 0.04 and 1.84± 0.14 respectively. The intent of this research is to focus on the quantitative analysis of these parts which will help in use of Aegle marmelos Correa. plant in future for research in the field of nutraceuticals development, treatment & finding cure for gastrointestinal and other chronic diseases for medicinal purpose.
{"title":"Characterization of Phytoconstituents, Total Flavonoids and Anti-Oxidant Activity of Aegle marmelos Correa","authors":"Pritika Sharma, Vasudha Sharma, Nidhi Agarwal","doi":"10.12944/crnfsj.11.3.24","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.24","url":null,"abstract":"The present study aimed at characterization of phytoconstituents, total flavonoids and antioxidant activity of different parts of Aegle marmelos Correa. The powders from different parts of Aegle marmelos were analyzed for the phytoconstituents by phytochemical profiling and measurement of total phenolic content and estimation of marmelosin, umbelliferone and luvangetin. Our study would be first ever reported on quantitative analysis, to the best of our knowledge for these relative constituents of the different parts of Aegle marmelos Correa. plant. The total antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl (DPPH %)) varied from 20.8±0.66 to 0.18±0.01, the total phenolic contents (mg gallic acid equivalent (GAE/g)) varied from 5.74±0.26 to 0.12±0.02 & the total flavonoid contents ranged from 1.58±0.01 to 0.04±.0.01. Luvangetin, marmelosin and umbelliferone (% by weight) for Aegle marmelos Correa. fruit pulp was found to be 1.78± 0.11, 1.61± 0.04 and 1.84± 0.14 respectively. The intent of this research is to focus on the quantitative analysis of these parts which will help in use of Aegle marmelos Correa. plant in future for research in the field of nutraceuticals development, treatment & finding cure for gastrointestinal and other chronic diseases for medicinal purpose.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"104 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139133890","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}
Meenambiga Setti Sudharsan, Haripriya Mani, Lakshaya Kumar, Vivek Pazhamalai, Sowmya Hari
The colours of anthocyanins are sensitive to variations in the pH of the environment. The field of food engineering is seeing a rise in the utilisation of anthocyanins obtained from plants to produce new and active packaging film. A pH-sensitive colorimetric film was developed using anthocyanin recovered from the peel of Phaseolus vulgaris (dark red kidney bean) in conjunction with composite pectin derived from citron peel. Additionally, Anthocyanins could be employed as colorimetric markers to identify food degradation, due to their sensitivity towards pH alterations and the production of ammonia gas. Solvent casting process was used to produce the film which changed from pink to brownish with rising pH due to the ammonia vapour that was produced. The antioxidant and antibacterial abilities of the anthocyanin containing smart films were investigated, and both Escherichia coli and Staphylococcus aureus growth was successfully inhibited. The developed film was characterized for its physical properties such as water solubility, moisture content and swelling index. To examine the structure of the films' surface, scanning electron microscopy (SEM) investigation has been carried out. The film indicator active response to pH fluctuation was demonstrated through tests on samples of chicken meat under various settings, allowing for the real-time monitoring of spoiled foods. This makes monitoring perishable goods, easy, affordable, environmentally friendly and biodegradable pH-sensitive indicator with visible colour change.
{"title":"Pectin Based Colorimetric Film for Monitoring Food Freshness","authors":"Meenambiga Setti Sudharsan, Haripriya Mani, Lakshaya Kumar, Vivek Pazhamalai, Sowmya Hari","doi":"10.12944/crnfsj.11.3.03","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.03","url":null,"abstract":"The colours of anthocyanins are sensitive to variations in the pH of the environment. The field of food engineering is seeing a rise in the utilisation of anthocyanins obtained from plants to produce new and active packaging film. A pH-sensitive colorimetric film was developed using anthocyanin recovered from the peel of Phaseolus vulgaris (dark red kidney bean) in conjunction with composite pectin derived from citron peel. Additionally, Anthocyanins could be employed as colorimetric markers to identify food degradation, due to their sensitivity towards pH alterations and the production of ammonia gas. Solvent casting process was used to produce the film which changed from pink to brownish with rising pH due to the ammonia vapour that was produced. The antioxidant and antibacterial abilities of the anthocyanin containing smart films were investigated, and both Escherichia coli and Staphylococcus aureus growth was successfully inhibited. The developed film was characterized for its physical properties such as water solubility, moisture content and swelling index. To examine the structure of the films' surface, scanning electron microscopy (SEM) investigation has been carried out. The film indicator active response to pH fluctuation was demonstrated through tests on samples of chicken meat under various settings, allowing for the real-time monitoring of spoiled foods. This makes monitoring perishable goods, easy, affordable, environmentally friendly and biodegradable pH-sensitive indicator with visible colour change.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"112 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134481","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}
Abeer M. Aljaadi, Fahdah F. Alsunaid, Maha Abdulrahim, Najlaa H. Almehmadi, A. Alzaben
Background and Objective: B vitamins are essential for maintaining several body functions. Assessing micronutrient status in a population is crucial for evaluating the individual or the population’s levels of nutrient sufficiency, deficiency, or toxicity; examining the relationship between a nutrient’s status and adverse health outcomes; and determining nutrient needs to establish reference values. There is lack of periodical national surveys in Saudi Arabia that assess the status of the B vitamins. Therefore, this review summarizes and critique the literature of B vitamin status in Saudi adults age of ≥18 years. Methods and Study Design: Databases (PubMed, Medline and Google Scholar) were searched for articles published between January 1980 to December 2022 using combinations of the terms “Saudi Arabia”, “status”, “level” along with all the corresponding vitamin B keywords and metabolites. Results: Forty three studies were obtained. Only 28 studies were included to the current review. Several studies conducted in Saudi adults measured folate and vitamin B12 status. Fewer studies assessed thiamine, riboflavin, and pyridoxine status. No relevant studies were found on the status of niacin, pantothenic acid, and biotin. Studies on thiamin status have not reported rates of deficiency except for one study reporting a prevalence of 3%. Conflicting findings were observed for riboflavin status, but the most recent evidence suggests a prevalence of 36.9% deficiency among Saudi adults. Folate deficiency appears to be low, whereas vitamin B12 might be of concern among Saudi adults. Conclusions: There were discrepancies in the results of some vitamin status in Saudi adults mainly attributed to differences in biomarkers used, methodologies, regional differences, and/or age group/population.
背景和目的：B 族维生素是维持人体多种功能所必需的。评估人群的微量营养素状况对于评价个人或人群的营养素充足、缺乏或毒性水平；研究营养素状况与不良健康后果之间的关系；以及确定营养素需求量以建立参考值至关重要。沙特阿拉伯缺乏定期评估 B 族维生素状况的全国性调查。因此，本综述总结并评论了有关年龄≥18 岁的沙特成年人 B 族维生素状况的文献。方法与研究设计：使用 "沙特阿拉伯"、"状况"、"水平 "以及所有相应的维生素 B 关键字和代谢物组合，检索数据库（PubMed、Medline 和 Google Scholar）中 1980 年 1 月至 2022 年 12 月期间发表的文章。结果：共获得 43 项研究。只有 28 项研究被纳入本次综述。在沙特成年人中进行的几项研究测量了叶酸和维生素 B12 的状况。评估硫胺素、核黄素和吡哆醇状况的研究较少。没有发现关于烟酸、泛酸和生物素状况的相关研究。关于硫胺素状况的研究除一项研究报告了 3% 的缺乏率外，其他研究均未报告缺乏率。关于核黄素状况的研究结果相互矛盾，但最新的证据表明，沙特成年人的缺乏率为 36.9%。叶酸缺乏率似乎较低，而维生素 B12 在沙特成年人中可能值得关注。结论：沙特成年人的某些维生素状况结果存在差异，这主要归因于所使用的生物标志物、方法、地区差异和/或年龄组/人群的不同。
{"title":"The Status of B Vitamin in Saudi Adults: A Review","authors":"Abeer M. Aljaadi, Fahdah F. Alsunaid, Maha Abdulrahim, Najlaa H. Almehmadi, A. Alzaben","doi":"10.12944/crnfsj.11.3.01","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.01","url":null,"abstract":"Background and Objective: B vitamins are essential for maintaining several body functions. Assessing micronutrient status in a population is crucial for evaluating the individual or the population’s levels of nutrient sufficiency, deficiency, or toxicity; examining the relationship between a nutrient’s status and adverse health outcomes; and determining nutrient needs to establish reference values. There is lack of periodical national surveys in Saudi Arabia that assess the status of the B vitamins. Therefore, this review summarizes and critique the literature of B vitamin status in Saudi adults age of ≥18 years. Methods and Study Design: Databases (PubMed, Medline and Google Scholar) were searched for articles published between January 1980 to December 2022 using combinations of the terms “Saudi Arabia”, “status”, “level” along with all the corresponding vitamin B keywords and metabolites. Results: Forty three studies were obtained. Only 28 studies were included to the current review. Several studies conducted in Saudi adults measured folate and vitamin B12 status. Fewer studies assessed thiamine, riboflavin, and pyridoxine status. No relevant studies were found on the status of niacin, pantothenic acid, and biotin. Studies on thiamin status have not reported rates of deficiency except for one study reporting a prevalence of 3%. Conflicting findings were observed for riboflavin status, but the most recent evidence suggests a prevalence of 36.9% deficiency among Saudi adults. Folate deficiency appears to be low, whereas vitamin B12 might be of concern among Saudi adults. Conclusions: There were discrepancies in the results of some vitamin status in Saudi adults mainly attributed to differences in biomarkers used, methodologies, regional differences, and/or age group/population.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 775","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136399","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}
Jackfruit rags (JR) are an abundant source of pectin, which offers promising health benefits. They can be valorized into a functional ingredient to reduce food waste and supply the local market demand. This research aimed to optimize and characterize the pectin extracted from JR using an ultrasound-assisted method with hydrochloric acid. A central composite design (CCD) was employed to optimize the solid-to-solvent ratio (1:25 to 1:35) and extraction time (15 to 45 mins) to obtain high yield of pectin. The optimal conditions for JR pectin extraction were found to be a solid-to-solvent ratio of 1:34.97 g/mL and an extraction time of 34.69 min, resulting in a pectin yield of 12.53%. The yielded pectin exhibited ash content of 3.64%, galacturonic acid content of 35.79 µg/mL, equivalent weight of 1950.88, methoxyl content of 1.39, anhydrouronic acid content of 31.12%, and degree of ¬esterification of 70.08%. FTIR analysis showed similar chemical group stretching and vibrations in both commercial pectin and JR pectin. The extracted pectin was then applied into model food gel and compared with commercial pectin. JR pectin formed a firm gel structure at low pH as compared to control pectin,¬ however both are classified as high methoxy pectin. Under optimum conditions, the experimental value was in close proximity to the predicted values with no significant difference, thereby validating the regression model. The potential of JR pectin to emerge as a fresh and sustainable source within the food industry is significant, given its comparable quality to commercially available pectin.
菠萝渣（JR）是果胶的丰富来源，对健康大有裨益。可将其转化为功能性配料，以减少食物浪费并满足当地市场需求。本研究旨在利用盐酸超声辅助法优化和表征从 JR 中提取的果胶。研究采用中心复合设计（CCD）优化了固体与溶剂的比例（1:25 至 1:35）和提取时间（15 至 45 分钟），以获得高产果胶。结果发现，JR 果胶萃取的最佳条件是固体与溶剂的比例为 1:34.97 g/mL，萃取时间为 34.69 分钟，果胶得率为 12.53%。所得果胶的灰分含量为 3.64%，半乳糖醛酸含量为 35.79 µg/mL，当量重量为 1950.88，甲氧基含量为 1.39，无水酸含量为 31.12%，酯化度为 70.08%。傅立叶变换红外光谱分析显示，商品果胶和 JR 果胶的化学基团伸展和振动相似。然后将提取的果胶应用于模型食品凝胶中，并与商品果胶进行比较。与对照果胶相比，JR 果胶在低 pH 值时能形成坚固的凝胶结构，但两者都属于高甲氧基果胶。在最佳条件下，实验值与预测值接近，没有明显差异，从而验证了回归模型。鉴于 JR 果胶的质量与市售果胶相当，它作为食品工业中一种新鲜的可持续来源的潜力非常大。
{"title":"Ultrasound-Assisted Extraction of Pectin From Jackfruit (Artocarpus Heterophyllus) Rags: Optimization, Characterization, and Application in Model Food Gel","authors":"Sook-Wah Chan, Ching Enn, Han, Chin Ping, Tan, Y. Khor, Zaixiang, Lou","doi":"10.12944/crnfsj.11.3.07","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.07","url":null,"abstract":"Jackfruit rags (JR) are an abundant source of pectin, which offers promising health benefits. They can be valorized into a functional ingredient to reduce food waste and supply the local market demand. This research aimed to optimize and characterize the pectin extracted from JR using an ultrasound-assisted method with hydrochloric acid. A central composite design (CCD) was employed to optimize the solid-to-solvent ratio (1:25 to 1:35) and extraction time (15 to 45 mins) to obtain high yield of pectin. The optimal conditions for JR pectin extraction were found to be a solid-to-solvent ratio of 1:34.97 g/mL and an extraction time of 34.69 min, resulting in a pectin yield of 12.53%. The yielded pectin exhibited ash content of 3.64%, galacturonic acid content of 35.79 µg/mL, equivalent weight of 1950.88, methoxyl content of 1.39, anhydrouronic acid content of 31.12%, and degree of ¬esterification of 70.08%. FTIR analysis showed similar chemical group stretching and vibrations in both commercial pectin and JR pectin. The extracted pectin was then applied into model food gel and compared with commercial pectin. JR pectin formed a firm gel structure at low pH as compared to control pectin,¬ however both are classified as high methoxy pectin. Under optimum conditions, the experimental value was in close proximity to the predicted values with no significant difference, thereby validating the regression model. The potential of JR pectin to emerge as a fresh and sustainable source within the food industry is significant, given its comparable quality to commercially available pectin.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 652","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136678","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}
Pub Date : 2023-08-31DOI: 10.12944/10.12944/crnfsj.11.2.25
Jintanaporn Sangkam, P. Chaikham, S. Baipong, Pathai Wongsewasakun, A. Apichartsrangkoon
The objective of this research was to investigate the effects of whey protein concentrate (WPC; 3.5%, 7%, and 14%, w/v) and xanthan gum (0.05, 0.1 and 0.2%, w/v) supplementation on the promoting of probiotic growth and the improving of texture characteristics of corn-milk yoghurt treated with ultra-high pressure (HPP). The corn-milk with WPC were HPP treated at 500 MPa for 10 min at room temperature, then inoculated with 5% (w/v) of yoghurt starter culture (a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and 5% (w/v) of probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 cells, and then incubated at 43 °C for 48 h. Each treatment was taken for microbiological and physicochemical qualities at 0, 2, 4, 6, 8, 10, 12, 24 and 48 h. A control corn-milk yoghurt was prepared as described, but without addition of WPC. Increasing amount of WPC led to the increase in viscosity, total titratable acidity and the viable number of L. casei subsp. rhamnosus TISTR 047. The optimum incubation time for corn-milk yoghurt production was 6 h. Addition of 7% WPC to corn-milk was selected to incorporate with different levels of xanthan gum. The results indicated that, after fermentation, the optimum level of xanthan gum addition should be 0.1%, since this level could improve syneresis and water holding capacity as well as appropriate viscosity. Results obtained suggest that a novel yoghurt produced from HPP corn-milk added with WPC (7%) and xanthan gum (0.1%) could be considered as one of the potential probiotic foods which could deliver benefits to consumers.
{"title":"Strengthening the Growth of Probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 and Texture of Pressurized Corn-Milk Yoghurt using Whey Protein Concentrate and Xanthan Gum","authors":"Jintanaporn Sangkam, P. Chaikham, S. Baipong, Pathai Wongsewasakun, A. Apichartsrangkoon","doi":"10.12944/10.12944/crnfsj.11.2.25","DOIUrl":"https://doi.org/10.12944/10.12944/crnfsj.11.2.25","url":null,"abstract":"The objective of this research was to investigate the effects of whey protein concentrate (WPC; 3.5%, 7%, and 14%, w/v) and xanthan gum (0.05, 0.1 and 0.2%, w/v) supplementation on the promoting of probiotic growth and the improving of texture characteristics of corn-milk yoghurt treated with ultra-high pressure (HPP). The corn-milk with WPC were HPP treated at 500 MPa for 10 min at room temperature, then inoculated with 5% (w/v) of yoghurt starter culture (a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and 5% (w/v) of probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 cells, and then incubated at 43 °C for 48 h. Each treatment was taken for microbiological and physicochemical qualities at 0, 2, 4, 6, 8, 10, 12, 24 and 48 h. A control corn-milk yoghurt was prepared as described, but without addition of WPC. Increasing amount of WPC led to the increase in viscosity, total titratable acidity and the viable number of L. casei subsp. rhamnosus TISTR 047. The optimum incubation time for corn-milk yoghurt production was 6 h. Addition of 7% WPC to corn-milk was selected to incorporate with different levels of xanthan gum. The results indicated that, after fermentation, the optimum level of xanthan gum addition should be 0.1%, since this level could improve syneresis and water holding capacity as well as appropriate viscosity. Results obtained suggest that a novel yoghurt produced from HPP corn-milk added with WPC (7%) and xanthan gum (0.1%) could be considered as one of the potential probiotic foods which could deliver benefits to consumers.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84046948","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}
Insulin resistance is considered as one of the significant causes of morbidity and mortality as it might develop diabetes, heart, and renal diseases. To investigate the prevalence of Insulin resistance in the Makkah region in Saudi Arabia and the related risk sociodemographic Method: An online valid questionnaire was collected from a random sample of only Saudi 1514 adults; non-Arabic speakers and non-Saudi were excluded. The related sociodemographic data was gathered. The insulin resistance risk score was conducted using a non-invasive easy scoring system based on Lindstrom and Tuomilehto's study18. In total, 70% of the sample had a lower risk level, and only about 14% with higher risk compared to 16% with no risk. Individuals at a higher risk of insulin resistance were males, with high-income levels (≤10,000SR) and elementary education. The most common risk of insulin resistance was at a moderate risk level for males with high income and lower education levels.
{"title":"Sociodemographic Variables Associated with the Prevalence of Insulin Resistance Using a Non-Invasive Score System Among Adults in the Makkah Region of Saudi Arabia","authors":"Hassan Mazher Bukhari","doi":"10.12944/crnfsj.11.2.19","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.19","url":null,"abstract":"Insulin resistance is considered as one of the significant causes of morbidity and mortality as it might develop diabetes, heart, and renal diseases. To investigate the prevalence of Insulin resistance in the Makkah region in Saudi Arabia and the related risk sociodemographic Method: An online valid questionnaire was collected from a random sample of only Saudi 1514 adults; non-Arabic speakers and non-Saudi were excluded. The related sociodemographic data was gathered. The insulin resistance risk score was conducted using a non-invasive easy scoring system based on Lindstrom and Tuomilehto's study18. In total, 70% of the sample had a lower risk level, and only about 14% with higher risk compared to 16% with no risk. Individuals at a higher risk of insulin resistance were males, with high-income levels (≤10,000SR) and elementary education. The most common risk of insulin resistance was at a moderate risk level for males with high income and lower education levels.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81411583","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 tropical cashew tree, Anacardium occidentale L., has remarkable potential. The tree produces the pseudo-fruit known as the cashew apple and nuts. The apple is sweet, juicy, and loaded with dietary fiber, phytonutrients, minerals, and vitamin C. Despite having high nutritional content, the cashew apple is neglected in low-technological nations like Tanzania, primarily because of negligence over the well-known nut, its perishability, and its astringent taste. Contrarily, cashew apples are processed into various goods in high-income nations where food processing and technology improvements have been realized. Cashew apple products include juice, syrup, wine, alcohol, dietary fiber extracts, and animal feed. However, inadequate technologies and skills for postharvest handling and value addition have led to a considerable loss of cashew apples, contributing to pronounced food and nutrition insecurity. This review documents the production of cashew apples in Tanzania and reveals the fruit's critical underutilization and potential nutrition and economic opportunities. This documentation may call for interventions to create awareness of the importance of cashew apples in social-economic, food, nutrition and health, empower locals, and invite new processing technologies to diversify and extend shelf-life. The ultimate goal is to promote the utilization of this abandoned nutritious fruit. Such approaches may reduce postharvest losses and impact food and nutrition security and the social-economic empowerment of smallholder farmers.
{"title":"Underutilized Cashew Apple Fruit: Its Utility and Development as a Source of Nutrients and Value Added Products in Tanzania","authors":"A. Aluko, E. Makule, N. Kassim","doi":"10.12944/crnfsj.11.2.22","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.22","url":null,"abstract":"The tropical cashew tree, Anacardium occidentale L., has remarkable potential. The tree produces the pseudo-fruit known as the cashew apple and nuts. The apple is sweet, juicy, and loaded with dietary fiber, phytonutrients, minerals, and vitamin C. Despite having high nutritional content, the cashew apple is neglected in low-technological nations like Tanzania, primarily because of negligence over the well-known nut, its perishability, and its astringent taste. Contrarily, cashew apples are processed into various goods in high-income nations where food processing and technology improvements have been realized. Cashew apple products include juice, syrup, wine, alcohol, dietary fiber extracts, and animal feed. However, inadequate technologies and skills for postharvest handling and value addition have led to a considerable loss of cashew apples, contributing to pronounced food and nutrition insecurity. This review documents the production of cashew apples in Tanzania and reveals the fruit's critical underutilization and potential nutrition and economic opportunities. This documentation may call for interventions to create awareness of the importance of cashew apples in social-economic, food, nutrition and health, empower locals, and invite new processing technologies to diversify and extend shelf-life. The ultimate goal is to promote the utilization of this abandoned nutritious fruit. Such approaches may reduce postharvest losses and impact food and nutrition security and the social-economic empowerment of smallholder farmers.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82361237","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}
S. Patimah, Sundari Sundari, H. Idrus, Reny Noviasty
Adolescent girls in Indonesia face triple burdens of malnutrition, which will harm the next generation. This study aimed to assess the efficacy of school-integrated interventions on nutrition-health knowledge and nutritional status among adolescent girls. A quasi-experimental study design involved 342 female adolescents in the entire study series from 2021-2023. The intervention school was provided nutrition-health education by trained teachers plus nutrition-health services at the Adolescent Girls’ Integrated Health Post (Posyandu) (n=262); the comparison only received nutrition-health education from trained teachers at their school (n=80). Nutrition-health knowledge (standard questionnaire), nutrients and dietary intake (food recall form 2x24 hours and food frequency questionnaire), and nutritional status were collected through anthropometric and biochemical assessments in both groups. There was an increase in the mean value of all aspects of nutrition-health knowledge. This increase was higher in the intervention group. The malnutrition biomarkers decreased significantly in the intervention school comprised of anemia was 3.4%, Chronic Energy Deficiency (CED) was 24.1%, severe stunted at 0.8%, and wasting at 1.6%, but overweight increased by 1.2%. In the comparison school, only CED decreased significantly by 26.2%, while anemia, severe stunting, wasting, and overweight increased significantly. In conclusion, school-integrated interventions were more effective than nutritional education alone in improving nutrition-health knowledge and nutritional status among adolescent girls.
{"title":"Effect of School-Integrated Interventions on Improvement of Nutrition-Health Knowledge and Nutritional Status among Adolescent Girls: A Quasi-Experimental Study","authors":"S. Patimah, Sundari Sundari, H. Idrus, Reny Noviasty","doi":"10.12944/crnfsj.11.2.35","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.35","url":null,"abstract":"Adolescent girls in Indonesia face triple burdens of malnutrition, which will harm the next generation. This study aimed to assess the efficacy of school-integrated interventions on nutrition-health knowledge and nutritional status among adolescent girls. A quasi-experimental study design involved 342 female adolescents in the entire study series from 2021-2023. The intervention school was provided nutrition-health education by trained teachers plus nutrition-health services at the Adolescent Girls’ Integrated Health Post (Posyandu) (n=262); the comparison only received nutrition-health education from trained teachers at their school (n=80). Nutrition-health knowledge (standard questionnaire), nutrients and dietary intake (food recall form 2x24 hours and food frequency questionnaire), and nutritional status were collected through anthropometric and biochemical assessments in both groups. There was an increase in the mean value of all aspects of nutrition-health knowledge. This increase was higher in the intervention group. The malnutrition biomarkers decreased significantly in the intervention school comprised of anemia was 3.4%, Chronic Energy Deficiency (CED) was 24.1%, severe stunted at 0.8%, and wasting at 1.6%, but overweight increased by 1.2%. In the comparison school, only CED decreased significantly by 26.2%, while anemia, severe stunting, wasting, and overweight increased significantly. In conclusion, school-integrated interventions were more effective than nutritional education alone in improving nutrition-health knowledge and nutritional status among adolescent girls.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85900102","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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