Pub Date : 2023-12-11DOI: 10.9734/ejnfs/2023/v15i111362
Maptue Fotso Barbara, Koulagna Issa Honoré, Pierre Germain Ntsoli, Yaouba Aoudou
Poor storage conditions of foodstuffs are responsible for their deterioration on many microorganism species with substantial quantitative and qualitative losses. During storage, formulating essential oil of some antifungal plants' based on cassava starch and corncob biochar efficacy was evaluated on fungi associated with peanut seeds (Arachis hypogaea L.). Two hundred peanut seeds were dispersed in plastic bottles; 5 g of essential oil formulation starch-based (3 and 7 µl/g) were sprinkled on the seeds. Biochar pieces were added to the seeds in the bottles for biochar-based essential oils. Laboratory conditions were used to store both treatment and non-treatment seeds for 70 days. Infection rates of fungal infections were estimated at 10, 20, 40, 60, and 70 days of storage. From the results obtained, five fungal genera were isolated from peanut seeds, including four species of Aspergillus, Cercospora sp, Fusarium sp, Phomopsis sp and Rhizopus stolonifer, with seed infection percentages ranging from 4 to 62%. The antifungal activity of starch-based formulations revealed that at a concentration of 3 µl/g, Cymbopogon citratus essential oil is the most effective antifungal agent, 13% infection for 70 days resulted storage of peanut seeds. After 70 days of storage, at a dose of 7 µl/g, C. sempervirens essential oil had the best antifungal efficacy with 23.50% of infected seeds for the biochar-based formulation. As a result of these findings, starch and biochar can be used to formulate essential oils for the conservation of peanut seeds. Moreover, Cymbopogon citratus essential oil formulated with starch is the most effective.
{"title":"Use of Starch and Biochar-Based Essential Oil Formulations from Three Aromatic Plants as Antifungal Components to Improve Peanut (Arachis hypogaea L.) Seed Storage","authors":"Maptue Fotso Barbara, Koulagna Issa Honoré, Pierre Germain Ntsoli, Yaouba Aoudou","doi":"10.9734/ejnfs/2023/v15i111362","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111362","url":null,"abstract":"Poor storage conditions of foodstuffs are responsible for their deterioration on many microorganism species with substantial quantitative and qualitative losses. During storage, formulating essential oil of some antifungal plants' based on cassava starch and corncob biochar efficacy was evaluated on fungi associated with peanut seeds (Arachis hypogaea L.). Two hundred peanut seeds were dispersed in plastic bottles; 5 g of essential oil formulation starch-based (3 and 7 µl/g) were sprinkled on the seeds. Biochar pieces were added to the seeds in the bottles for biochar-based essential oils. Laboratory conditions were used to store both treatment and non-treatment seeds for 70 days. Infection rates of fungal infections were estimated at 10, 20, 40, 60, and 70 days of storage. From the results obtained, five fungal genera were isolated from peanut seeds, including four species of Aspergillus, Cercospora sp, Fusarium sp, Phomopsis sp and Rhizopus stolonifer, with seed infection percentages ranging from 4 to 62%. The antifungal activity of starch-based formulations revealed that at a concentration of 3 µl/g, Cymbopogon citratus essential oil is the most effective antifungal agent, 13% infection for 70 days resulted storage of peanut seeds. After 70 days of storage, at a dose of 7 µl/g, C. sempervirens essential oil had the best antifungal efficacy with 23.50% of infected seeds for the biochar-based formulation. As a result of these findings, starch and biochar can be used to formulate essential oils for the conservation of peanut seeds. Moreover, Cymbopogon citratus essential oil formulated with starch is the most effective.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138981072","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 : 2023-11-28DOI: 10.9734/ejnfs/2023/v15i111361
Aderonke Adenike Oladebeye, T. Fagbemi, O. Ijarotimi
Aim: The adoption of functional foods as healthy diet therapy for the management of metabolic disorders such as diabetes is in vogue in the present world where many are no longer consuming carbohydrate or starchy foods. This study investigated the effect of resistant starch-based dough meals on dyslipidemia in rats with streptozotocin (STZ)-induced diabetes. Place and Duration: Functional Foods Laboratory and Animal House of Department of Biochemistry, Federal University of Technology, Akure, from July 2022 to February 2023. Methodology: Flour samples were prepared by dispersing the flour into boiling water and turning and being allowed to cook for 15 min to obtain dough meals: PLD – (100% Plantain flour), used as a control sample; PLPRD – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRD – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The weight gained, food intake, haematological parameters, fasting blood glucose and lipid profile of the resistant starch-based dough meal were compared with the commercial flour product, CRD (100% Cerolina flour: wheat and soybean) and the DM (untreated high-fat diet–STZ-induced diabetic rats) and NC (Normal control rats). Results: The weight gained and food intake ranged from 50.98±0.53 g to 180.12±1.07 g in NC and 33.98±1.64 g to 140.87±1.80 g in DM. The feed conversion ratio to the feed efficiency ratio was 0.28:0.25 and 4.15:3.53 in NC and DM respectively, which attributed to the food product to weight loss. The values of the haematological parameters (PCV, RBC, HB, MCV, MCH and MCHC) confirmed that the experimental rats had no trace of infection due to the generation of antibodies by WBC and differential counts (neutrophils, eosinophils, basophils, monocytes and lymphocytes). Rats fed with DM+AP1SPRD showed a decrease in low-density lipoprotein cholesterol (LDL-C), total cholesterol and triglyceride, and an increase in high-density lipoprotein cholesterol (HLDL-C). Conclusion: A resistant starch-based dough meal was significant for the production of short-chain fatty acids with lots of benefits on health. The intervention of resistant starch-based dough meals, AP1SPRD and AP2SPRD used in this study, almost normalized metabolic profiles in the experimental rats, similar to the control group by reducing the total cholesterol, total triglycerides and LDL-C while increasing HDL-C.
{"title":"Dyslipidemia Protective Effect of Resistant Starch-Based Dough Meals on Diabetes-Induced Rats","authors":"Aderonke Adenike Oladebeye, T. Fagbemi, O. Ijarotimi","doi":"10.9734/ejnfs/2023/v15i111361","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111361","url":null,"abstract":"Aim: The adoption of functional foods as healthy diet therapy for the management of metabolic disorders such as diabetes is in vogue in the present world where many are no longer consuming carbohydrate or starchy foods. This study investigated the effect of resistant starch-based dough meals on dyslipidemia in rats with streptozotocin (STZ)-induced diabetes. Place and Duration: Functional Foods Laboratory and Animal House of Department of Biochemistry, Federal University of Technology, Akure, from July 2022 to February 2023. Methodology: Flour samples were prepared by dispersing the flour into boiling water and turning and being allowed to cook for 15 min to obtain dough meals: PLD – (100% Plantain flour), used as a control sample; PLPRD – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRD – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The weight gained, food intake, haematological parameters, fasting blood glucose and lipid profile of the resistant starch-based dough meal were compared with the commercial flour product, CRD (100% Cerolina flour: wheat and soybean) and the DM (untreated high-fat diet–STZ-induced diabetic rats) and NC (Normal control rats). Results: The weight gained and food intake ranged from 50.98±0.53 g to 180.12±1.07 g in NC and 33.98±1.64 g to 140.87±1.80 g in DM. The feed conversion ratio to the feed efficiency ratio was 0.28:0.25 and 4.15:3.53 in NC and DM respectively, which attributed to the food product to weight loss. The values of the haematological parameters (PCV, RBC, HB, MCV, MCH and MCHC) confirmed that the experimental rats had no trace of infection due to the generation of antibodies by WBC and differential counts (neutrophils, eosinophils, basophils, monocytes and lymphocytes). Rats fed with DM+AP1SPRD showed a decrease in low-density lipoprotein cholesterol (LDL-C), total cholesterol and triglyceride, and an increase in high-density lipoprotein cholesterol (HLDL-C). Conclusion: A resistant starch-based dough meal was significant for the production of short-chain fatty acids with lots of benefits on health. The intervention of resistant starch-based dough meals, AP1SPRD and AP2SPRD used in this study, almost normalized metabolic profiles in the experimental rats, similar to the control group by reducing the total cholesterol, total triglycerides and LDL-C while increasing HDL-C.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139225518","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 : 2023-11-21DOI: 10.9734/ejnfs/2023/v15i111360
Fayomi, O. I., Anadi, V. N., Faasema, J. J.
Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour were investigated. The formulated blends (%) were 100:0:0, 85:10:5, 75:20:5, 65:30:5, 55:40:5 and 45: 50:5 % wheat, trifoliate yam and moringa seed flour, with 100 % wheat flour serving as control. The cookies samples were subjected to proximate, physical, vitamin, mineral and sensory analysis using standard methods. The study revealed that addition of trifoliate yam and Moringa seed flour to wheat in cookies formulation significantly (P<0.05) increased the moisture, ash, crude fibre, crude fat and protein contents of wheat-based cookies. The result of the physical properties showed no significant (P>0.05) difference for diameter (cm) of the cookies. However, a significant (P<0.05) difference was observed for thickness, weight and spread ratio. The minerals and vitamins contents such as magnesium, calcium, potassium and iron, ascorbic acid (vitamin C) and β-carotene (pro-vitamin A) increased while the niacin (vitamin B3) and pyrodixine (B6) decreased as the level of trifoliate yam flour addition increased. Sensory attributes of this study showed that the trifoliate yam flour could be incorporated up to the levels of 10 and 20 % in the wheat and moringa flour without greatly influencing the organoleptic characteristics of the cookies. Trifoliate yam flour and moringa seed flour can be used in the Addition of wheat flour in cookies and confectionery production due to its high nutritional contents. Trifoliate yam flour addition in wheat flour be encouraged in cookies production as this compared favourable with the wheat-based cookies and that shelf-life study should be carried out to ascertain the cookies storage stability.
{"title":"Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours","authors":"Fayomi, O. I., Anadi, V. N., Faasema, J. J.","doi":"10.9734/ejnfs/2023/v15i111360","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111360","url":null,"abstract":"Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour were investigated. The formulated blends (%) were 100:0:0, 85:10:5, 75:20:5, 65:30:5, 55:40:5 and 45: 50:5 % wheat, trifoliate yam and moringa seed flour, with 100 % wheat flour serving as control. The cookies samples were subjected to proximate, physical, vitamin, mineral and sensory analysis using standard methods. The study revealed that addition of trifoliate yam and Moringa seed flour to wheat in cookies formulation significantly (P<0.05) increased the moisture, ash, crude fibre, crude fat and protein contents of wheat-based cookies. The result of the physical properties showed no significant (P>0.05) difference for diameter (cm) of the cookies. However, a significant (P<0.05) difference was observed for thickness, weight and spread ratio. The minerals and vitamins contents such as magnesium, calcium, potassium and iron, ascorbic acid (vitamin C) and β-carotene (pro-vitamin A) increased while the niacin (vitamin B3) and pyrodixine (B6) decreased as the level of trifoliate yam flour addition increased. Sensory attributes of this study showed that the trifoliate yam flour could be incorporated up to the levels of 10 and 20 % in the wheat and moringa flour without greatly influencing the organoleptic characteristics of the cookies. Trifoliate yam flour and moringa seed flour can be used in the Addition of wheat flour in cookies and confectionery production due to its high nutritional contents. Trifoliate yam flour addition in wheat flour be encouraged in cookies production as this compared favourable with the wheat-based cookies and that shelf-life study should be carried out to ascertain the cookies storage stability.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139251550","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 : 2023-11-18DOI: 10.9734/ejnfs/2023/v15i111359
Afe, J. E., Ubajaka, C. F., Okoye, A. C.
This study aimed to compare the nutritional status of adolescents in private and public secondary schools in Asaba, Delta State. A cross-sectional analytical design was conducted among 282 adolescents from private day, private boarding and public secondary schools, selected by multistage sampling technique. Anthropometrics measures and socio-demographic characteristics data were collected using pretested questionnaire. Using WHO-reference-2007, height, BMI and weight-for-age were measured for stunting, wasting and underweight respectively and BMI-for-age for overweight and obesity. The collected data were entered in to Microsoft Excel and exported to SPSS for further statistical analysis. Chi-square test at 95% confidence interval (CI) was used to quantify independent variables of nutritional indices. The mean age of the students in public, private day, and private boarding schools were 14.28±2.79, 13.54±2.24, and 14.04±2.53 years, respectively. The prevalence of stunting, thinness, underweight, normal weight and overweight among public school participants was 31, 35, 29, 71, 0% respectively; that of private day school participants was 34, 45, 29, 63, 9%, respectively whereas that of private boarding school participants was 39, 47, 23, 61, 16%, respectively. These differences in the underweight and obesity were statistically significant (p<0.05). Statistical analyses revealed significant associations (p<0.05) between socioeconomic levels and underweight, highlighting the vulnerability of adolescents from lower socio-economic backgrounds. The influence of poverty on stunting was particularly pronounced within private boarding schools. The result also showed that there was no significant association between thinness, stunting, underweight and eating patterns among adolescents in all school types, however, significant association were observed for overweight. Thus, nutrition interventions to improve nutritional status of the adolescents through providing comprehensive nutritional assessment and counseling services at community, school, and health facility levels, and creating household’s income-generating activities are recommended before they reach conception to break the intergenerational cycle effect of malnutrition.
{"title":"Nutritional Status of Adolescents in Public and Private Secondary Schools in Asaba, Delta State, Nigeria","authors":"Afe, J. E., Ubajaka, C. F., Okoye, A. C.","doi":"10.9734/ejnfs/2023/v15i111359","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111359","url":null,"abstract":"This study aimed to compare the nutritional status of adolescents in private and public secondary schools in Asaba, Delta State. A cross-sectional analytical design was conducted among 282 adolescents from private day, private boarding and public secondary schools, selected by multistage sampling technique. Anthropometrics measures and socio-demographic characteristics data were collected using pretested questionnaire. Using WHO-reference-2007, height, BMI and weight-for-age were measured for stunting, wasting and underweight respectively and BMI-for-age for overweight and obesity. The collected data were entered in to Microsoft Excel and exported to SPSS for further statistical analysis. Chi-square test at 95% confidence interval (CI) was used to quantify independent variables of nutritional indices. The mean age of the students in public, private day, and private boarding schools were 14.28±2.79, 13.54±2.24, and 14.04±2.53 years, respectively. The prevalence of stunting, thinness, underweight, normal weight and overweight among public school participants was 31, 35, 29, 71, 0% respectively; that of private day school participants was 34, 45, 29, 63, 9%, respectively whereas that of private boarding school participants was 39, 47, 23, 61, 16%, respectively. These differences in the underweight and obesity were statistically significant (p<0.05). Statistical analyses revealed significant associations (p<0.05) between socioeconomic levels and underweight, highlighting the vulnerability of adolescents from lower socio-economic backgrounds. The influence of poverty on stunting was particularly pronounced within private boarding schools. The result also showed that there was no significant association between thinness, stunting, underweight and eating patterns among adolescents in all school types, however, significant association were observed for overweight. Thus, nutrition interventions to improve nutritional status of the adolescents through providing comprehensive nutritional assessment and counseling services at community, school, and health facility levels, and creating household’s income-generating activities are recommended before they reach conception to break the intergenerational cycle effect of malnutrition.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139262093","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 : 2023-11-15DOI: 10.9734/ejnfs/2023/v15i111358
Lilian E. Okogba, John E. Moyegbone, J. Adjene
Aim: Vegetables provide key nutrients essential to promoting and maintaining good health. This study aimed to determine the perception of the importance and pattern of vegetable consumption among pregnant women attending Primary Health Care facilities in Patani Local Government Area (L.G.A) of Delta State, Nigeria. Study Design: A population-based descriptive cross-sectional survey of 368 pregnant women aged 15-49 years was conducted in Patani L.G.A, Plateau State, Nigeria using a multi-stage cluster random sampling design. Methodology: Data were collected by face-to-face interview using a structured questionnaire. Food Frequency Questionnaire (FFQ) data were used to estimate habitual frequency of intake of dark green leafy vegetable for previous 7 days. Results: Of the 368 pregnant women, age group 21-25 years and 26-30 years with prevalence of 95 (25.8%) and 90 (24.5%) respectively were the highest age groups. Two hundred and twenty-one (60.1%) agree that a maternal diet rich in vegetables and eaten during pregnancy reduces risk of gestational diabetes, hypertension, preterm birth and foetal growth restriction, and the perception of the respondents was high. Ugu leaf 257 (69.8%), Bitter leaf 173 (47.0%) and water leaf 151 (41.0%) were the most available vegetable in the respondent’s community. 19% of the respondents did not consume vegetable, 26.6% consumed vegetable seven times and 13.9% consumed vegetables three times in the last 7 days prior to the study. The mean frequency of vegetable consumption is 11.6%. 55% of respondents put vegetables into food towards the end of cooking the food. 33.4% of the respondents spent N 150- N 200 to purchase vegetable to cook. Conclusion: Vegetable consumption is highly nutritious especially during pregnancy. Its pattern of consumption varies depending on the perception of its importance, educational status, age group, types of vegetable available and the financial power of purchase.
{"title":"Pattern of Vegetable Consumption among Pregnant Women Attending Primary Health Care Facilities in Patani Local Government Area of Delta State, Nigeria","authors":"Lilian E. Okogba, John E. Moyegbone, J. Adjene","doi":"10.9734/ejnfs/2023/v15i111358","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111358","url":null,"abstract":"Aim: Vegetables provide key nutrients essential to promoting and maintaining good health. This study aimed to determine the perception of the importance and pattern of vegetable consumption among pregnant women attending Primary Health Care facilities in Patani Local Government Area (L.G.A) of Delta State, Nigeria. Study Design: A population-based descriptive cross-sectional survey of 368 pregnant women aged 15-49 years was conducted in Patani L.G.A, Plateau State, Nigeria using a multi-stage cluster random sampling design. Methodology: Data were collected by face-to-face interview using a structured questionnaire. Food Frequency Questionnaire (FFQ) data were used to estimate habitual frequency of intake of dark green leafy vegetable for previous 7 days. Results: Of the 368 pregnant women, age group 21-25 years and 26-30 years with prevalence of 95 (25.8%) and 90 (24.5%) respectively were the highest age groups. Two hundred and twenty-one (60.1%) agree that a maternal diet rich in vegetables and eaten during pregnancy reduces risk of gestational diabetes, hypertension, preterm birth and foetal growth restriction, and the perception of the respondents was high. Ugu leaf 257 (69.8%), Bitter leaf 173 (47.0%) and water leaf 151 (41.0%) were the most available vegetable in the respondent’s community. 19% of the respondents did not consume vegetable, 26.6% consumed vegetable seven times and 13.9% consumed vegetables three times in the last 7 days prior to the study. The mean frequency of vegetable consumption is 11.6%. 55% of respondents put vegetables into food towards the end of cooking the food. 33.4% of the respondents spent N 150- N 200 to purchase vegetable to cook. Conclusion: Vegetable consumption is highly nutritious especially during pregnancy. Its pattern of consumption varies depending on the perception of its importance, educational status, age group, types of vegetable available and the financial power of purchase.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139276194","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 : 2023-09-07DOI: 10.9734/ejnfs/2023/v15i101342
Dulce D. Cordero-Mendoza, María del Carmen A. Hernández-Ceruelos, Sergio Muñoz-Juárez, Alelí Julieta Izquierdo-Vega, Indira Vega-Gaitan, Jesús Carlos Ruvacaba Ledezma
There are a wide variety of toxic compounds that are produced by fungi, known as mycotoxins, which are extremely important because they are found as contaminants in food for human and animal consumption, mycotoxicoses are diseases caused by mycotoxins, exposure to it occurs by ingestion, by skin contact and inhalation, which cause adverse damage to human and animal health, these effects cost millions of dollars annually in global losses in human and animal health, as well as in agricultural products, some mycotoxins of importance in public health they include aflatoxins, trichothecenes, fumonists, ochratoxins, among others. Objective: The objetive was describe the state of the art on exposure to microtoxins and its importance in public health. The state of the art allows us to conclude that exposure to food contaminated with this type of toxin. Methodology: A search was carried out in information sources indexed in Crossref, Google scholar Web of Science and in some specific journals such as toxins, Biomedical Journal, and Public Health Journal, using the keywords: mycotoxins, mycotoxigenic foods, aflatoxins, aflatoxigenic foods. Results and Conclusions: Has a negative impact on public health. In conclusion it is also urgent to search for alternatives to inhibit the growth of said toxigenic fungi and guarantee food quality, free of mycotoxins. and therefore, risks to human health.
真菌产生各种各样的有毒化合物，称为真菌毒素，这是极其重要的，因为它们是人类和动物食用的食物中的污染物，真菌中毒是由真菌毒素引起的疾病，通过摄入、皮肤接触和吸入而接触真菌毒素，对人类和动物健康造成不利损害，这些影响每年造成全球人类和动物健康损失数百万美元。在农产品中，一些对公共卫生具有重要意义的真菌毒素包括黄曲霉毒素、霉菌素、寄生虫、赭曲霉毒素等。目的:目的是描述接触微毒素的最新状况及其在公共卫生中的重要性。根据目前的研究水平，我们可以得出这样的结论:接触被这种毒素污染的食物。方法:检索Crossref、谷歌学者科学网(谷歌scholar Web of Science)和《毒素》、《生物医学杂志》、《公共卫生杂志》等特定期刊的信息源，检索关键词:霉菌毒素、产霉菌毒素食品、黄曲霉毒素、产黄曲霉毒素食品。结果与结论:对公众健康有负面影响。因此，迫切需要寻找能够抑制这些产毒真菌生长的替代品，以保证不含真菌毒素的食品质量。因此，对人类健康的风险。
{"title":"Exposure to Mycotoxins and Its Importance in Public Health","authors":"Dulce D. Cordero-Mendoza, María del Carmen A. Hernández-Ceruelos, Sergio Muñoz-Juárez, Alelí Julieta Izquierdo-Vega, Indira Vega-Gaitan, Jesús Carlos Ruvacaba Ledezma","doi":"10.9734/ejnfs/2023/v15i101342","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101342","url":null,"abstract":"There are a wide variety of toxic compounds that are produced by fungi, known as mycotoxins, which are extremely important because they are found as contaminants in food for human and animal consumption, mycotoxicoses are diseases caused by mycotoxins, exposure to it occurs by ingestion, by skin contact and inhalation, which cause adverse damage to human and animal health, these effects cost millions of dollars annually in global losses in human and animal health, as well as in agricultural products, some mycotoxins of importance in public health they include aflatoxins, trichothecenes, fumonists, ochratoxins, among others. \u0000Objective: The objetive was describe the state of the art on exposure to microtoxins and its importance in public health. The state of the art allows us to conclude that exposure to food contaminated with this type of toxin. \u0000Methodology: A search was carried out in information sources indexed in Crossref, Google scholar Web of Science and in some specific journals such as toxins, Biomedical Journal, and Public Health Journal, using the keywords: mycotoxins, mycotoxigenic foods, aflatoxins, aflatoxigenic foods. \u0000Results and Conclusions: Has a negative impact on public health. In conclusion it is also urgent to search for alternatives to inhibit the growth of said toxigenic fungi and guarantee food quality, free of mycotoxins. and therefore, risks to human health.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80189488","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 : 2023-09-07DOI: 10.9734/ejnfs/2023/v15i101341
Victoria Thobias Mpalanzi, Davis Naboth Chaula, Alex Wenaty
Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1 (WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5 (WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour. Textural qualities of the noodle samples were measured, including hardness, cohesiveness, springiness and adhesiveness. The inclusion of moringa leaf powder and sardine powder resulted in a considerable reduction in hardness and cohesiveness when compared to the wheat control. The noodles became softer and less cohesive as the concentration of moringa leaf powder or sardine powder increased. The noodle samples' cooking loss, volume increase and water absorption were also measured. Higher concentrations of moringa leaf powder or sardine powder resulted in greater cooking loss as well as lower volume and water absorption. This implies that the inclusion of these powders altered the texture and water-holding capacity of the noodles. Additionally, sensory evaluations were performed to determine the acceptability of the developed noodles in terms of color, aroma, texture, taste and overall acceptability. The results revealed that when the concentration of moringa leaf powder or sardine powder increased the sensory properties of the noodles samples were altered. Lower concentrations of these powders were related with greater acceptance scores in general. Specific characteristics of the noodles-, such as color, aroma, saltiness and hardness were evaluated using quantitative descriptive analysis. The results showed that adding moringa leaf powder and sardine powders altered these properties with larger concentrations causing more noticeable changes.
{"title":"Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders","authors":"Victoria Thobias Mpalanzi, Davis Naboth Chaula, Alex Wenaty","doi":"10.9734/ejnfs/2023/v15i101341","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101341","url":null,"abstract":"Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1 (WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5 (WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour. \u0000Textural qualities of the noodle samples were measured, including hardness, cohesiveness, springiness and adhesiveness. The inclusion of moringa leaf powder and sardine powder resulted in a considerable reduction in hardness and cohesiveness when compared to the wheat control. The noodles became softer and less cohesive as the concentration of moringa leaf powder or sardine powder increased. \u0000The noodle samples' cooking loss, volume increase and water absorption were also measured. Higher concentrations of moringa leaf powder or sardine powder resulted in greater cooking loss as well as lower volume and water absorption. This implies that the inclusion of these powders altered the texture and water-holding capacity of the noodles. \u0000Additionally, sensory evaluations were performed to determine the acceptability of the developed noodles in terms of color, aroma, texture, taste and overall acceptability. The results revealed that when the concentration of moringa leaf powder or sardine powder increased the sensory properties of the noodles samples were altered. Lower concentrations of these powders were related with greater acceptance scores in general. \u0000Specific characteristics of the noodles-, such as color, aroma, saltiness and hardness were evaluated using quantitative descriptive analysis. The results showed that adding moringa leaf powder and sardine powders altered these properties with larger concentrations causing more noticeable changes.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73480971","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 : 2023-09-05DOI: 10.9734/ejnfs/2023/v15i91339
Eman Sh. A. Ghoname, Dalia M. A. Hassan, Eman M. Hammad
Medicinal plants possess compounds that can replace the conventional chemical preservatives utilized to preserve meat, which have adverse health effects on consumers. Many biochemical properties of dill and celery seeds as antimicrobial agents have been stated; thus, the present research aimed to determine the effect of employing dill and celery seed extracts as antimicrobial agents in beef burgers. In this study, dill and celery seed were extracted with methanol, ethanol, and acetone. Results showed that maximum yield was obtained from dill and celery seed extracts using methanol (58.4% and 55%). Total phenolic compound (TPC), total flavonoid (TF), total tannin contents (TTC), antioxidant activity, and the fraction of phenolic substances were identified in different extracts. Results showed that dill seed extract has the highest scores of TPC (8.22 mg/GAE/g), TFC (4.99 mgQE/g), and TTC (0.91%). The scavenging effects of dill and celery seed extracts on DPPH radicals were recorded (91.84%) in dill seed extract and (84.12%) in celery seed extracts. Additionally, antibacterial results showed that dill and celery seed extracts inhibited all tested microorganisms (Staphylococcus aureus, E. coli O157:H7, Salmonella typhimurium, Pseudomonas aeruginosa, and Listeria monocytogenes). At concentrations of 0.5%, 1.0%, and 1.5%, dill, and celery seed extracts were individually added to beef burgers as antimicrobials. Furthermore, by reducing the growth of bacteria throughout the preservation period, the treated burger had a substantially longer shelf life than the control sample. However, (TVN) Total volatile nitrogen, (TBA) Thiobarbituric acid, and total plate count in each sample containing dill and celery seed extracts were smaller than the control at zero time and rose over time in every specimen. However, beef burger samples containing extracts of dill and celery revealed a slower rate of increase relative to the control. All the parameters of sensory evaluation of cooked beef burger samples prepared by adding 0.5, 1, and 1.5 % of dill and celery seed extracts were acceptable. Results showed a slightly decreasing taste and flavor value obtained by 1.5 dill and celery seed extracts. Finally, extracts of dill and celery seed could be used as functional ingredients in meat-based foods.
{"title":"Antimicrobial Activity of Dill Seeds and Celery Seeds on Beef Burger","authors":"Eman Sh. A. Ghoname, Dalia M. A. Hassan, Eman M. Hammad","doi":"10.9734/ejnfs/2023/v15i91339","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i91339","url":null,"abstract":"Medicinal plants possess compounds that can replace the conventional chemical preservatives utilized to preserve meat, which have adverse health effects on consumers. Many biochemical properties of dill and celery seeds as antimicrobial agents have been stated; thus, the present research aimed to determine the effect of employing dill and celery seed extracts as antimicrobial agents in beef burgers. In this study, dill and celery seed were extracted with methanol, ethanol, and acetone. Results showed that maximum yield was obtained from dill and celery seed extracts using methanol (58.4% and 55%). Total phenolic compound (TPC), total flavonoid (TF), total tannin contents (TTC), antioxidant activity, and the fraction of phenolic substances were identified in different extracts. Results showed that dill seed extract has the highest scores of TPC (8.22 mg/GAE/g), TFC (4.99 mgQE/g), and TTC (0.91%). The scavenging effects of dill and celery seed extracts on DPPH radicals were recorded (91.84%) in dill seed extract and (84.12%) in celery seed extracts. Additionally, antibacterial results showed that dill and celery seed extracts inhibited all tested microorganisms (Staphylococcus aureus, E. coli O157:H7, Salmonella typhimurium, Pseudomonas aeruginosa, and Listeria monocytogenes). At concentrations of 0.5%, 1.0%, and 1.5%, dill, and celery seed extracts were individually added to beef burgers as antimicrobials. Furthermore, by reducing the growth of bacteria throughout the preservation period, the treated burger had a substantially longer shelf life than the control sample. However, (TVN) Total volatile nitrogen, (TBA) Thiobarbituric acid, and total plate count in each sample containing dill and celery seed extracts were smaller than the control at zero time and rose over time in every specimen. However, beef burger samples containing extracts of dill and celery revealed a slower rate of increase relative to the control. All the parameters of sensory evaluation of cooked beef burger samples prepared by adding 0.5, 1, and 1.5 % of dill and celery seed extracts were acceptable. Results showed a slightly decreasing taste and flavor value obtained by 1.5 dill and celery seed extracts. Finally, extracts of dill and celery seed could be used as functional ingredients in meat-based foods.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87316146","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 : 2023-09-05DOI: 10.9734/ejnfs/2023/v15i91337
Özgür Umut Sener
Aims: Two important variables are thought to play important roles in people’s eating habits: self-control and hedonism. The purpose of the study is to understand how and how much individuals’ eating behaviors are affected by their hedonistic lifestyle and their degree of self-control. Study Design: Quantitative Online Survey. Place and Duration of Study: 2021-2022, Turkey. Methodology: There were 138 participants who took the survey, which contained three different scales and a demographic form. The Hedonistic Eating Scale [6], The Mindful Eating Questionnaire [7], and the Brief Self-Control Scale [8] were the scales used. Results: BMI and self-control were found to be significantly correlated (r =.410, p =.05). The relationship between BMI and hedonistic eating was significant (r =.493, p =.05). There was a significant correlation between hedonistic eating and self-control (r =.531, p =.05). When a multiple regression analysis was conducted, hedonistic eating and self-control scores predicted the BMI score significantly, F (2,133) = 30.98, p =.000. The R2 =.318 and the adjusted R2 =.309, a medium-size effect reported by the model. Self-control and hedonistic eating were found to predict BMI significantly (F (2,133) = 30.983, p =.000) and to account for 31.8 percent of the variation. Including gender in the model explained an additional 15.2 percent of the variation in BMI, which was found to be significant (F (1,132) = 37.847, p =.000). Conclusion: All three variables (low self-control, high hedonistic eating, and high body mass index) are significantly and positively correlated. Additionally, it was seen that the strength of these variables differed with gender, even though not drastically.
目的:两个重要的变量被认为在人们的饮食习惯中起着重要的作用:自我控制和享乐主义。这项研究的目的是了解个人的饮食行为是如何以及在多大程度上受到他们的享乐主义生活方式和自我控制程度的影响。研究设计:定量在线调查。学习地点和时间:2021-2022年，土耳其。方法:有138名参与者参加了调查，其中包括三种不同的量表和人口统计表格。使用的量表有享乐主义饮食量表[6]、正念饮食问卷[7]和简易自我控制量表[8]。结果:BMI与自我控制显著相关(r =。410, p = 0.05)。BMI与享乐主义饮食之间的关系显著(r =。493, p = 0.05)。享乐主义饮食与自我控制之间存在显著相关性(r =。531, p = 0.05)。进行多元回归分析时，享乐主义饮食和自我控制得分对BMI得分有显著预测作用，F (2133) = 30.98, p = 0.000。R2 =。318，调整后R2 =。309，模型报告的中等大小效应。研究发现，自我控制和享乐主义饮食能显著预测BMI (F (2133) = 30.983, p = 0.000)，并能解释31.8%的变异。在模型中加入性别解释了另外15.2%的BMI差异，这被发现是显著的(F (1132) = 37.847, p = 0.000)。结论:低自控力、高享乐性饮食和高体重指数三者之间存在显著正相关关系。此外，可以看到这些变量的强度随性别而不同，即使不是很大。
{"title":"The Roles of Hedonistic Life Perception and Self-Control on Eating Behaviors and Obesity","authors":"Özgür Umut Sener","doi":"10.9734/ejnfs/2023/v15i91337","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i91337","url":null,"abstract":"Aims: Two important variables are thought to play important roles in people’s eating habits: self-control and hedonism. The purpose of the study is to understand how and how much individuals’ eating behaviors are affected by their hedonistic lifestyle and their degree of self-control. \u0000Study Design: Quantitative Online Survey. \u0000Place and Duration of Study: 2021-2022, Turkey. \u0000Methodology: There were 138 participants who took the survey, which contained three different scales and a demographic form. The Hedonistic Eating Scale [6], The Mindful Eating Questionnaire [7], and the Brief Self-Control Scale [8] were the scales used. \u0000Results: BMI and self-control were found to be significantly correlated (r =.410, p =.05). The relationship between BMI and hedonistic eating was significant (r =.493, p =.05). There was a significant correlation between hedonistic eating and self-control (r =.531, p =.05). When a multiple regression analysis was conducted, hedonistic eating and self-control scores predicted the BMI score significantly, F (2,133) = 30.98, p =.000. The R2 =.318 and the adjusted R2 =.309, a medium-size effect reported by the model. Self-control and hedonistic eating were found to predict BMI significantly (F (2,133) = 30.983, p =.000) and to account for 31.8 percent of the variation. Including gender in the model explained an additional 15.2 percent of the variation in BMI, which was found to be significant (F (1,132) = 37.847, p =.000). \u0000Conclusion: All three variables (low self-control, high hedonistic eating, and high body mass index) are significantly and positively correlated. Additionally, it was seen that the strength of these variables differed with gender, even though not drastically.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78535633","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 : 2023-09-05DOI: 10.9734/ejnfs/2023/v15i91338
Milad Daneshniya, Mohammad Hossein Maleki, Mohammad Reza Daneshniya
The consumption of animal products, including meat and meat products, has increased globally with increased household income. Spoilage by microbes, autolytic enzymes, and lipid oxidation can cause the deterioration of meat and meat products, which has a considerable economic and environmental impact. Meat curing, which includes the addition of salt, nitrite, and sometimes nitrate to fresh meat cuts, enables a preservative effect by removing moisture and reducing the water activity of the meat. Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products. Sodium and potassium nitrates and sodium and potassium nitrites are used in meat curing because they stabilize red meat color, inhibit some spoilage and food poisoning anaerobic microorganisms, delay the development of oxidative rancidity, and contribute to flavor development. The beneficial effects of adding nitrates and nitrites to meat products are the improvement of quality characteristics and microbiological safety. However, several studies have indicated that nitrates and nitrites intake should be limited owing to their potential carcinogenic effect on humans. Therefore, the consumer demand for natural or nitrate- and nitrite-free meat products remains high. There is a need to find alternative natural plant material that provides alternative antioxidant and antimicrobial activities since they are noncarcinogenic and reliable; they can substitute or reduce nitrates and nitrites with minimal or no quality compromise of sensory attributes and shelf-life. Hence in this overview, we focused on Persian indigenous herbs, their essential oil and extracts' chemical composition, and their relation to their antioxidant and antimicrobial activity to find out how the essential oils and extracts of the herbs can be applied to meat and meat as a natural substitute.
{"title":"The Antioxidant and Antimicrobial Potential of Persian Indigenous Herbs as an Alternatives for Nitrate and Nitrite in the Preservation of Meat and Meat Products: An Overview","authors":"Milad Daneshniya, Mohammad Hossein Maleki, Mohammad Reza Daneshniya","doi":"10.9734/ejnfs/2023/v15i91338","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i91338","url":null,"abstract":"The consumption of animal products, including meat and meat products, has increased globally with increased household income. Spoilage by microbes, autolytic enzymes, and lipid oxidation can cause the deterioration of meat and meat products, which has a considerable economic and environmental impact. Meat curing, which includes the addition of salt, nitrite, and sometimes nitrate to fresh meat cuts, enables a preservative effect by removing moisture and reducing the water activity of the meat. Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products. Sodium and potassium nitrates and sodium and potassium nitrites are used in meat curing because they stabilize red meat color, inhibit some spoilage and food poisoning anaerobic microorganisms, delay the development of oxidative rancidity, and contribute to flavor development. The beneficial effects of adding nitrates and nitrites to meat products are the improvement of quality characteristics and microbiological safety. However, several studies have indicated that nitrates and nitrites intake should be limited owing to their potential carcinogenic effect on humans. Therefore, the consumer demand for natural or nitrate- and nitrite-free meat products remains high. There is a need to find alternative natural plant material that provides alternative antioxidant and antimicrobial activities since they are noncarcinogenic and reliable; they can substitute or reduce nitrates and nitrites with minimal or no quality compromise of sensory attributes and shelf-life. Hence in this overview, we focused on Persian indigenous herbs, their essential oil and extracts' chemical composition, and their relation to their antioxidant and antimicrobial activity to find out how the essential oils and extracts of the herbs can be applied to meat and meat as a natural substitute.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74349941","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：