Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), Google Scholar, Scopus and ScienceDirect. Results: Non-thermal treatment may result in more desirable outcomes, such as greater preservation of heat-sensitive nutrients, fewer changes in sensorial as well as physico-chemical quality of the processed foods Conclusion: Compared to traditional heat processing, the nutritional value of foods is better preserved, and the sensory qualities of foods are less altered. These novel techniques can be combined with each other to achieve higher efficiency and overcome other limitations. More studies should be conducted regarding the combination of novel non-thermal techniques to achieve greater efficiency.
背景:消费者对安全、健康、保质期长、味道和营养价值不变的食品的需求，使食品安全成为当今世界的一个关键问题。传统的食品热加工技术难以满足这些标准。传统的热加工和非热加工存在局限性，为了克服这些局限性，人们对新型非热加工食品方法进行了更多的研究。目的:综述了电冷冻、高压静水、脉冲电场、超声、脉冲光、等离子体活化水等非热处理技术的研究进展，以及它们的优点和局限性。方法:本综述旨在总结与新型非热加工技术相关的发现，这些发现来自科学期刊，相关书籍和书籍章节，如Web of Science (WoS)， Google Scholar, Scopus和ScienceDirect等来源。结果:非热处理可能会产生更理想的结果，如更好地保存热敏性营养素，加工食品的感官和理化品质变化更小。结论:与传统的热处理相比，食品的营养价值得到更好的保存，食品的感官品质变化更小。这些新技术可以相互结合以达到更高的效率并克服其他限制。应该进行更多的研究，结合新的非热技术，以实现更高的效率。
{"title":"Advances in Non-thermal Food Processing Methods -principle Advantages and Limitations- for the Establishment of Minimal Food Quality as well as Safety Issues. A Review","authors":"Anish Dangal, Prekshya Timsina, Sangam Dahal, Kishor Rai, Angelo Maria Giuffrè","doi":"10.2174/0115734013250808230921105514","DOIUrl":"https://doi.org/10.2174/0115734013250808230921105514","url":null,"abstract":"Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), Google Scholar, Scopus and ScienceDirect. Results: Non-thermal treatment may result in more desirable outcomes, such as greater preservation of heat-sensitive nutrients, fewer changes in sensorial as well as physico-chemical quality of the processed foods Conclusion: Compared to traditional heat processing, the nutritional value of foods is better preserved, and the sensory qualities of foods are less altered. These novel techniques can be combined with each other to achieve higher efficiency and overcome other limitations. More studies should be conducted regarding the combination of novel non-thermal techniques to achieve greater efficiency.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136361005","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}
Abstract: West Nile virus (WNV) infection is a mosquito-borne illness that is endemic to Africa, Asia, the Middle East, Australia, and Europe. WNV-infected individuals can only be managed with symptomatic therapy and supportive care at this point of time. Thus, we have analyzed the possible beneficial effects of black seeds (N. sativa) in this literature review. To find relevant articles, various online databases, such as the Web of Science, Medline, PMC, PubMed, Embase, EBSCO, Google Scholar, Science Direct, and reference lists were searched. The antiviral, analgesic, anti-inflammatory, antioxidant, and immunomodulatory effects of black seeds (N. sativa) have been established by numerous clinical, animal, in vivo, in vitro, and in silico studies. It has been found that black seeds (N. sativa) have the potential to be included as adjuvant therapy in addition to symptomatic treatment and supportive care in the early stages of WNV infection once randomized controlled clinical trials (RCTs) affirm the safety and efficacy of black seeds (N. sativa) in WNV infection management as they have been considered the gold standard of treatment in clinical studies.
摘要:西尼罗病毒(WNV)感染是一种蚊媒疾病，流行于非洲、亚洲、中东、澳大利亚和欧洲。目前，西尼罗河病毒感染者只能通过对症治疗和支持性护理进行治疗。因此，我们对黑籽(N. sativa)可能的有益作用进行了文献综述。为了找到相关文章，我们搜索了各种在线数据库，如Web of Science、Medline、PMC、PubMed、Embase、EBSCO、Google Scholar、Science Direct和参考文献列表。黑籽(N. sativa)的抗病毒、镇痛、抗炎、抗氧化和免疫调节作用已被许多临床、动物、体内、体外和计算机研究证实。研究发现，一旦随机对照临床试验(RCTs)确认黑籽(N. sativa)在西尼罗河病毒感染管理中的安全性和有效性，黑籽(N. sativa)就有可能被纳入西尼罗河病毒感染早期阶段的辅助治疗，除了对症治疗和支持性护理之外，黑籽(N. sativa)被认为是临床研究中治疗的金标准。
{"title":"A Narrative Review on the Potential of Black Seeds (Nigella Sativa) in the Management of West Nile Virus Infection","authors":"Naina Mohamed Pakkir Maideen, Rajkapoor Balasubramaniam, Arun Mulianur Shanmugam","doi":"10.2174/0115734013251160230921114603","DOIUrl":"https://doi.org/10.2174/0115734013251160230921114603","url":null,"abstract":"Abstract: West Nile virus (WNV) infection is a mosquito-borne illness that is endemic to Africa, Asia, the Middle East, Australia, and Europe. WNV-infected individuals can only be managed with symptomatic therapy and supportive care at this point of time. Thus, we have analyzed the possible beneficial effects of black seeds (N. sativa) in this literature review. To find relevant articles, various online databases, such as the Web of Science, Medline, PMC, PubMed, Embase, EBSCO, Google Scholar, Science Direct, and reference lists were searched. The antiviral, analgesic, anti-inflammatory, antioxidant, and immunomodulatory effects of black seeds (N. sativa) have been established by numerous clinical, animal, in vivo, in vitro, and in silico studies. It has been found that black seeds (N. sativa) have the potential to be included as adjuvant therapy in addition to symptomatic treatment and supportive care in the early stages of WNV infection once randomized controlled clinical trials (RCTs) affirm the safety and efficacy of black seeds (N. sativa) in WNV infection management as they have been considered the gold standard of treatment in clinical studies.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136359922","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}
Abstract: To reduce the risk of insufficient nutrient intake, nutrient reference values for humans are set at the average nutrient need level without a safety margin. The vast majority of nations and areas in the globe set nutritional intake guidelines for their citizens. Currently, no harmonized nutrient reference value has been published, as well as the development of standards cannot be achieved through the use of formalized frameworks or terminology. The study's objective was to create recommendations for appropriate and secure micronutrient intake ranges that could be used to inform dietary advice. As relevant to the study, we examined micronutrient data from food intake surveys from representative nations. The comparison of national standards illustrates that the level of reference values for nutrient for individual countries is dependent on variables such as methodology, data sources, physical activity exemptions, standard body weights, and age range. In the current study, iron, calcium, magnesium, vitamin A, B12, D and folate were identified as the most commonly under-consumed micronutrients. In this article, the level of six countries' standards are compared to the current reference values for nutrients. Further, numerous words for different dietary standards components are discussed, and a final set of harmonized reference nutrient intake for the dietary advice is provided.
{"title":"A Prerequisite for need of Harmonized Nutrient Reference Values & its Standardized Terminology for Better access of Nutritional Supplements Globally","authors":"Mayank Bhatt, Shreyansh Patel, Sampann Tank, Navdha Soni, Jignesh Shah, Dilip Maheshwari","doi":"10.2174/0115734013240213230922042252","DOIUrl":"https://doi.org/10.2174/0115734013240213230922042252","url":null,"abstract":"Abstract: To reduce the risk of insufficient nutrient intake, nutrient reference values for humans are set at the average nutrient need level without a safety margin. The vast majority of nations and areas in the globe set nutritional intake guidelines for their citizens. Currently, no harmonized nutrient reference value has been published, as well as the development of standards cannot be achieved through the use of formalized frameworks or terminology. The study's objective was to create recommendations for appropriate and secure micronutrient intake ranges that could be used to inform dietary advice. As relevant to the study, we examined micronutrient data from food intake surveys from representative nations. The comparison of national standards illustrates that the level of reference values for nutrient for individual countries is dependent on variables such as methodology, data sources, physical activity exemptions, standard body weights, and age range. In the current study, iron, calcium, magnesium, vitamin A, B12, D and folate were identified as the most commonly under-consumed micronutrients. In this article, the level of six countries' standards are compared to the current reference values for nutrients. Further, numerous words for different dietary standards components are discussed, and a final set of harmonized reference nutrient intake for the dietary advice is provided.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136360648","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 : 2023-10-10DOI: 10.2174/0115734013246333230927061119
Chirle de Oliveira Raphaelli, Taiane Mota Camargo, Marjana Radünz, Elisa dos Santos Pereira, Fernanda Izabel Garcia da Rocha Concenço, Márcia Vizzotto, Elessandra da Rosa Zavareze, Leonardo Nora
Background: Eugenia pyriformis produces a round fruit with a sweet and aromatic flavor known as uvaia and contains a range of nutrients and bioactive compounds with potential for industrialization. Objective: This literature review addresses the nutritional composition, chemical and biological activities of uvaia (seeds and leaves), in addition to listing important factors for the post-harvest and industrialization of uvaia. Results: A wide range of studies describe the chemical and nutritional composition of fruits and seeds. Among these studies, one considers the residue after processing the fruit and two evaluate leaves. The pulp and peel have a high content of carbohydrates, fibers and sugars with low caloric value and high content of vitamin C. Fruits contain phenolics, flavonoids and carotenoids and the leaves have flavonoids, volatile compounds and tannins. Fruit can be eaten fresh; however, because it is highly perishable and difficult to handle postharvest, industrialization seems to be an interesting alternative to prolong shelf life. Conclusion: E. pyriformis fruits have excellent attributes for consumer health, but industrialization may be necessary to extend their shelf life. Fruits and leaves have a high antioxidant capacity and antimicrobial potential against bacteria, fungi and protozoa. Essential oils from leaves and trunks have antiproliferative, antileishmanial and anti-inflammatory potential. Mainly fruits and leaves have the potential for use in the pharmaceutical and food industry.
{"title":"Eugenia pyriformis Cambess– Myrtaceae: An Unexplored Brazilian Species with Antimicrobial and Antioxidant Potential","authors":"Chirle de Oliveira Raphaelli, Taiane Mota Camargo, Marjana Radünz, Elisa dos Santos Pereira, Fernanda Izabel Garcia da Rocha Concenço, Márcia Vizzotto, Elessandra da Rosa Zavareze, Leonardo Nora","doi":"10.2174/0115734013246333230927061119","DOIUrl":"https://doi.org/10.2174/0115734013246333230927061119","url":null,"abstract":"Background: Eugenia pyriformis produces a round fruit with a sweet and aromatic flavor known as uvaia and contains a range of nutrients and bioactive compounds with potential for industrialization. Objective: This literature review addresses the nutritional composition, chemical and biological activities of uvaia (seeds and leaves), in addition to listing important factors for the post-harvest and industrialization of uvaia. Results: A wide range of studies describe the chemical and nutritional composition of fruits and seeds. Among these studies, one considers the residue after processing the fruit and two evaluate leaves. The pulp and peel have a high content of carbohydrates, fibers and sugars with low caloric value and high content of vitamin C. Fruits contain phenolics, flavonoids and carotenoids and the leaves have flavonoids, volatile compounds and tannins. Fruit can be eaten fresh; however, because it is highly perishable and difficult to handle postharvest, industrialization seems to be an interesting alternative to prolong shelf life. Conclusion: E. pyriformis fruits have excellent attributes for consumer health, but industrialization may be necessary to extend their shelf life. Fruits and leaves have a high antioxidant capacity and antimicrobial potential against bacteria, fungi and protozoa. Essential oils from leaves and trunks have antiproliferative, antileishmanial and anti-inflammatory potential. Mainly fruits and leaves have the potential for use in the pharmaceutical and food industry.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136358497","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}
aims: The current study looked at the effect of nanocrystal chrysin on the effects of chlorpyrifos on kidney function, as well as the histopathological changes in this tissue and its potential as an antioxidant in the kidneys of adult male rats background: The effect of nanocrystal chrysin on the kidney of rat exposed chlorpyrifos has not fully understood. objective: The safety and efficacy of nanocrystal chrysin was evaluated. method: The rats were randomly divided into six groups of six rats each: 1) a control group treated with corn oil, 2) a group treated with chrysin nanocrystals (5mg/kg), 3) a group treated with chrysin nanocrystals (10mg/kg), 4) a group treated with chrysin nanocrystals (5mg/kg) + chlorpyrifos(30mg/kg), 5) a group treated with chrysin nanocrystals (10mg/kg) +chlorpyrifos(30mg/kg). After the intervention, serum and kidney tissue samples were separated. result: Histology and biochemical factors at the serum level did not reveal any significant changes. Additionally, the morphology of the renal tubules in all groups, including the glomeruli, was normal. There was no inflammation, congestion, necrosis, or degeneration. conclusion: In this study, the serum levels of urea, creatinine, bilirubin, and Alb, which are indicators of kidney function, as well as oxidative stress indices and kidney morphology in animals given doses of 5 mg/kg and 10 mg/kg of chrysin nanocrystals did not change. This study suggests that chrysin nanocrystals with an average diameter of 155 nm may be a safe and efficient antioxidant.
{"title":"The Effect of Chrysin-nanocrystal on Oxidative Stress Indices and Histopathological changes in Kidney Tissue of Rats Exposed to Chlorpyrifos","authors":"Shahnaz Rajabi, Effat Alemzadeh, Fatemeh Ahrari, Babak Roshanravan, Michael Aschner, Saeed Samarghandian, Tahereh Farkhondeh","doi":"10.2174/0115734013251779230920151549","DOIUrl":"https://doi.org/10.2174/0115734013251779230920151549","url":null,"abstract":"aims: The current study looked at the effect of nanocrystal chrysin on the effects of chlorpyrifos on kidney function, as well as the histopathological changes in this tissue and its potential as an antioxidant in the kidneys of adult male rats background: The effect of nanocrystal chrysin on the kidney of rat exposed chlorpyrifos has not fully understood. objective: The safety and efficacy of nanocrystal chrysin was evaluated. method: The rats were randomly divided into six groups of six rats each: 1) a control group treated with corn oil, 2) a group treated with chrysin nanocrystals (5mg/kg), 3) a group treated with chrysin nanocrystals (10mg/kg), 4) a group treated with chrysin nanocrystals (5mg/kg) + chlorpyrifos(30mg/kg), 5) a group treated with chrysin nanocrystals (10mg/kg) +chlorpyrifos(30mg/kg). After the intervention, serum and kidney tissue samples were separated. result: Histology and biochemical factors at the serum level did not reveal any significant changes. Additionally, the morphology of the renal tubules in all groups, including the glomeruli, was normal. There was no inflammation, congestion, necrosis, or degeneration. conclusion: In this study, the serum levels of urea, creatinine, bilirubin, and Alb, which are indicators of kidney function, as well as oxidative stress indices and kidney morphology in animals given doses of 5 mg/kg and 10 mg/kg of chrysin nanocrystals did not change. This study suggests that chrysin nanocrystals with an average diameter of 155 nm may be a safe and efficient antioxidant.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135546202","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}
Abstract: An entirely animal-free diet that prioritizes natural plant-origin foods such as vegetables, fruits, whole grains, pulses, and lentils is known as a vegan diet. Lowering persistent diseases like type-2 diabetes, cardiovascular conditions, cancer, and many others offers numerous positive health effects. Different aspects of how a vegan diet affects health are studied, and the dietary pattern is analyzed. Along with the trend of a vegan diet, many people have become aware of the importance of following a vegan diet, and many do this for health reasons or due to religious beliefs. A vegan diet has also been seen to positively affect aging. As vegan diet choices are growing, there are now more options for meat and non-dairy alternatives. Optimization for developing an alternative vegan food product is necessary to produce the most favorable product quality and achieve the best. This paper indicates the vegan diet as a whole and how the vegan diet can help treat chronic diseases. It also reviews vegan products for alternative use and their stance in the food industry.
{"title":"Vegan Diet: A Novel Trend in Healthy Living","authors":"Gaithaomei Kamei, Prasad Rasane, Jyoti Singh, Sawinder Kaur, Mahendra Gunjal, Jaspreet Kaur, Raghav Gupta, Dipendra Kumar Mahato, Sushma Gurumayum, Sunil Kumar","doi":"10.2174/0115734013258111230922051736","DOIUrl":"https://doi.org/10.2174/0115734013258111230922051736","url":null,"abstract":"Abstract: An entirely animal-free diet that prioritizes natural plant-origin foods such as vegetables, fruits, whole grains, pulses, and lentils is known as a vegan diet. Lowering persistent diseases like type-2 diabetes, cardiovascular conditions, cancer, and many others offers numerous positive health effects. Different aspects of how a vegan diet affects health are studied, and the dietary pattern is analyzed. Along with the trend of a vegan diet, many people have become aware of the importance of following a vegan diet, and many do this for health reasons or due to religious beliefs. A vegan diet has also been seen to positively affect aging. As vegan diet choices are growing, there are now more options for meat and non-dairy alternatives. Optimization for developing an alternative vegan food product is necessary to produce the most favorable product quality and achieve the best. This paper indicates the vegan diet as a whole and how the vegan diet can help treat chronic diseases. It also reviews vegan products for alternative use and their stance in the food industry.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"191 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135647360","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 : 2023-10-03DOI: 10.2174/0115734013266503230919071431
Elena I. Melnikova, Ekaterina B. Stanislavskaya, Ekaterina V. Bogdanova
Background:: There are many different factors that influence the process of microfiltration, including membrane pore size, pressure, temperature, and membrane origin. Studying the joint influence of technological parameters in order to justify rational modes of microfiltration is relevant. Objective:: This research aimed to define the rational technological parameters of microfiltration, which allow to achieve the target parameters of retentate in the process of obtaining micellar casein concentrate. Methods:: Standard and modified methods and techniques have been used in the process of experimental research. The mathematical processing was carried out by methods of mathematical statistics according to several trials data at three stage sequence. Results:: As a result of experimental investigations, the applicability of ceramic membranes for microfiltration of skim milk has been shown. The rational pore size has been established as 0,1 μm. To obtain the micellar casein concentrate, it is advisably to carry out the microfiltration of skim milk to the mass fraction of dry solids in concentrate (13 ± 3) %, followed by two-phase diafiltration with a double volume of reverse osmosis water. The rational operating conditions, allowing to get the target value of protein fractions correlation, have been established, as described as follows: input pressure as 0,2 – 0,3 MPa, and temperature as 10 – 15°С. Conclusion:: The analysis of microfiltration concentrates and permeates composition of raw milk, including vitamins and minerals content, showed both their high nutritional and biological value and the viability of further processing into food ingredients, including the ingredients for the specialized food products. conclusion: The analysis of microfiltration concentrates and permeates composition of raw milk, including vitamins and minerals content, showed both, their high nutritional and biological value and the viability of the further processing into food ingredients, including the ingredients for the specialized food products.
{"title":"Technological Parameters of Microfiltration in the Production of Micellar Casein Concentrate","authors":"Elena I. Melnikova, Ekaterina B. Stanislavskaya, Ekaterina V. Bogdanova","doi":"10.2174/0115734013266503230919071431","DOIUrl":"https://doi.org/10.2174/0115734013266503230919071431","url":null,"abstract":"Background:: There are many different factors that influence the process of microfiltration, including membrane pore size, pressure, temperature, and membrane origin. Studying the joint influence of technological parameters in order to justify rational modes of microfiltration is relevant. Objective:: This research aimed to define the rational technological parameters of microfiltration, which allow to achieve the target parameters of retentate in the process of obtaining micellar casein concentrate. Methods:: Standard and modified methods and techniques have been used in the process of experimental research. The mathematical processing was carried out by methods of mathematical statistics according to several trials data at three stage sequence. Results:: As a result of experimental investigations, the applicability of ceramic membranes for microfiltration of skim milk has been shown. The rational pore size has been established as 0,1 μm. To obtain the micellar casein concentrate, it is advisably to carry out the microfiltration of skim milk to the mass fraction of dry solids in concentrate (13 ± 3) %, followed by two-phase diafiltration with a double volume of reverse osmosis water. The rational operating conditions, allowing to get the target value of protein fractions correlation, have been established, as described as follows: input pressure as 0,2 – 0,3 MPa, and temperature as 10 – 15°С. Conclusion:: The analysis of microfiltration concentrates and permeates composition of raw milk, including vitamins and minerals content, showed both their high nutritional and biological value and the viability of further processing into food ingredients, including the ingredients for the specialized food products. conclusion: The analysis of microfiltration concentrates and permeates composition of raw milk, including vitamins and minerals content, showed both, their high nutritional and biological value and the viability of the further processing into food ingredients, including the ingredients for the specialized food products.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135789234","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}
Since the authors are not responding to the editor’s requests to fulfill the editorial requirement, therefore, the article has been withdrawn. Bentham Science apologizes to the readers of the journal for any inconvenience this may have caused. The Bentham Editorial Policy on Article Withdrawal can be found at https://benthamscience.com/editorial-policies-main.php. BENTHAM SCIENCE DISCLAIMER: It is a condition of publication that manuscripts submitted to this journal have not been published and will not be simultaneously submitted or published elsewhere. Furthermore, any data, illustration, structure or table that has been published elsewhere must be reported, and copyright permission for reproduction must be obtained. Plagiarism is strictly forbidden, and by submitting the article for publication the authors agree that the publishers have the legal right to take appropriate action against the authors, if plagiarism or fabricated information is discovered. By submitting a manuscript the authors agree that the copyright of their article is transferred to the publishers if and when the article is accepted for publication.
{"title":"Exploring the Nutritional, Biochemical, and Phyto-ceutical Attributes of Pumpkin and its Utilization in Ready-to-Serve and Ready-to-Eat Products","authors":"Manish Bakshi, Karan Mittal, Prasad Rasane, Neha Manhas, Himanshi Sharma","doi":"10.2174/1573401319666230619141553","DOIUrl":"https://doi.org/10.2174/1573401319666230619141553","url":null,"abstract":"Since the authors are not responding to the editor’s requests to fulfill the editorial requirement, therefore, the article has been withdrawn. Bentham Science apologizes to the readers of the journal for any inconvenience this may have caused. The Bentham Editorial Policy on Article Withdrawal can be found at https://benthamscience.com/editorial-policies-main.php. BENTHAM SCIENCE DISCLAIMER: It is a condition of publication that manuscripts submitted to this journal have not been published and will not be simultaneously submitted or published elsewhere. Furthermore, any data, illustration, structure or table that has been published elsewhere must be reported, and copyright permission for reproduction must be obtained. Plagiarism is strictly forbidden, and by submitting the article for publication the authors agree that the publishers have the legal right to take appropriate action against the authors, if plagiarism or fabricated information is discovered. By submitting a manuscript the authors agree that the copyright of their article is transferred to the publishers if and when the article is accepted for publication.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136263535","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 : 2023-09-15DOI: 10.2174/1573401319666230915145543
None Muwakhidah, Setyaningrum Rahmawaty, Luluk Ria Rakhma, Endang Nur Widiyaningsih, Listyani Hidayati, Shofianabila Rusdanur M
Background: Iron deficiency anemia and low adherence to take iron tablets are prevalent issues among teenage school girls in Indonesia. To address this concern and encourage regular iron supplementation, the public health office of Sukoharjo Central Java Indonesia introduced a pil-pintar program, colloquially known as the "smart pill." Aims: This study aimed to measure the increase in hemoglobin (Hb) levels and its correlation with nutrient intake related to Hb synthesis following the pil-pintar intervention. Methods: A quasi-experimental design with a one-group pre-posttest approach was performed involving 49 school teenage girls aged 12-15 years in a public school in Sukoharjo, Indonesia. Each student was given an iron sugar coat tablet containing 182 mg of ferrous-fumarate (equivalent to 60 mg elemental iron) and 0.400 mg of folic acid per tablet, called pil-pintar, once a week for 12 weeks. Results: A significant decrease in anemia prevalence by 24.4% (p=0.001) and a notable increase in Hb levels by 1.0 mg/dL (p=0.001) were observed in the 12 weeks of intervention. However, the study found no association between the nutrient intakes related to Hb production and the resulting Hb levels. Conclusion: The pil-pintar program effectively improved the hemoglobin levels of anemic teenage girls in the Sukoharjo district, Indonesia.
{"title":"Pil-Pintar Intervention Reduce Anemia among Young Teens Girls: A Pilot Study","authors":"None Muwakhidah, Setyaningrum Rahmawaty, Luluk Ria Rakhma, Endang Nur Widiyaningsih, Listyani Hidayati, Shofianabila Rusdanur M","doi":"10.2174/1573401319666230915145543","DOIUrl":"https://doi.org/10.2174/1573401319666230915145543","url":null,"abstract":"Background: Iron deficiency anemia and low adherence to take iron tablets are prevalent issues among teenage school girls in Indonesia. To address this concern and encourage regular iron supplementation, the public health office of Sukoharjo Central Java Indonesia introduced a pil-pintar program, colloquially known as the \"smart pill.\" Aims: This study aimed to measure the increase in hemoglobin (Hb) levels and its correlation with nutrient intake related to Hb synthesis following the pil-pintar intervention. Methods: A quasi-experimental design with a one-group pre-posttest approach was performed involving 49 school teenage girls aged 12-15 years in a public school in Sukoharjo, Indonesia. Each student was given an iron sugar coat tablet containing 182 mg of ferrous-fumarate (equivalent to 60 mg elemental iron) and 0.400 mg of folic acid per tablet, called pil-pintar, once a week for 12 weeks. Results: A significant decrease in anemia prevalence by 24.4% (p=0.001) and a notable increase in Hb levels by 1.0 mg/dL (p=0.001) were observed in the 12 weeks of intervention. However, the study found no association between the nutrient intakes related to Hb production and the resulting Hb levels. Conclusion: The pil-pintar program effectively improved the hemoglobin levels of anemic teenage girls in the Sukoharjo district, Indonesia.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135437681","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：