Pub Date : 2023-09-28DOI: 10.9734/ejnfs/2023/v15i101347
Abdulsudi Issa-Zacharia, Mohamedi Said Seif
Street vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health as a result of poor hygienic practices. The study was conducted to assess the hygienic practices and microbiological quality of street vended fruit salads vended in Morogoro Municipal, Tanzania. A total of 30 respondents were involved in the study to assess of quality of fruit salad vended by town street vendors (TSV), University cafeterias (UCV), and town restaurants vendors (TRV). The findings revealed that most vendors (86.3%) were unaware of food safety, 73.3% were unaware of food safety standards and laws, and every seller evaluated was unaware of food safety initiatives such as Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) and had never implemented any of them. All vendors saw the doctor only when they were ill. Nevertheless, none of vendor had a quality registration certificate or had undergone training in food safety and hygiene. Most of the salad preparation settings (46.7%) did not adhere to the fundamental requirements of a food preparation facility, and the vending facilities were in disrepair. Piles of dirty were observed in the food salad preparation and vending premises and 80% of the vendors used uncovered waste bins that were observed to encourage pests such as flies and cockroaches in the premises. The total aerobic count (TAC) ranged from 3.92±0.31 to 4.29±0.21 log CFU/g. All fruit salad samples were contaminated with coliforms and the level of coliform count exceeded 1.4×104 MPN/g in fruit salad samples indicating poor hygiene and fecal contamination. Possible sources of contamination were found to be water quality, cross-contamination, food handling and preparation equipment, and environmental factors such as dust, pests, and air quality. According to the study's findings, the majority of fruit salad sellers in the study area did not adhere to hygienic practices, and the made fruit salads were of poor microbiological quality, putting consumers at risk for food safety.
{"title":"Evaluation of Hygienic Practices and Microbiological Quality of Street Vended Fruit Salads in Morogoro, Tanzania","authors":"Abdulsudi Issa-Zacharia, Mohamedi Said Seif","doi":"10.9734/ejnfs/2023/v15i101347","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101347","url":null,"abstract":"Street vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health as a result of poor hygienic practices. The study was conducted to assess the hygienic practices and microbiological quality of street vended fruit salads vended in Morogoro Municipal, Tanzania. A total of 30 respondents were involved in the study to assess of quality of fruit salad vended by town street vendors (TSV), University cafeterias (UCV), and town restaurants vendors (TRV). The findings revealed that most vendors (86.3%) were unaware of food safety, 73.3% were unaware of food safety standards and laws, and every seller evaluated was unaware of food safety initiatives such as Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) and had never implemented any of them. All vendors saw the doctor only when they were ill. Nevertheless, none of vendor had a quality registration certificate or had undergone training in food safety and hygiene. Most of the salad preparation settings (46.7%) did not adhere to the fundamental requirements of a food preparation facility, and the vending facilities were in disrepair. Piles of dirty were observed in the food salad preparation and vending premises and 80% of the vendors used uncovered waste bins that were observed to encourage pests such as flies and cockroaches in the premises. The total aerobic count (TAC) ranged from 3.92±0.31 to 4.29±0.21 log CFU/g. All fruit salad samples were contaminated with coliforms and the level of coliform count exceeded 1.4×104 MPN/g in fruit salad samples indicating poor hygiene and fecal contamination. Possible sources of contamination were found to be water quality, cross-contamination, food handling and preparation equipment, and environmental factors such as dust, pests, and air quality. According to the study's findings, the majority of fruit salad sellers in the study area did not adhere to hygienic practices, and the made fruit salads were of poor microbiological quality, putting consumers at risk for food safety.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135387209","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 : 2023-09-13DOI: 10.9734/ejnfs/2023/v15i101346
Mariame Cisse, Djary Michel Koffi, Flavie Aya Akaffou
Acetylation is one of the most used chemical modifications to improve the functional properties of starches. This allows the esterification of native starches by introducing acetyl groups into their structure. The objective of this study was to enhance the value of purple corn from Côte d'Ivoire. Some functional properties and enzymatic digestibility of acetylated and native starches of three cultivars of this maize have been determined. To this end, these maize were harvested in Katiola, a town on the Ivory Coast. The results showed that purple corn starch was modified using 10.2% acetic anhydride. Acetylated starches showed a degree of substitution and an acetyl content between 0.1 and 0.15% and 2.6 to 3.91% respectively. Acetylation increased clarity, swelling and solubility. This increase could contribute to the production of ice cream, frozen fruit, bakery products and sauces. This has also resulted in reductions in demotion trends compared to the corresponding native starches. Concerning the lowest gelling concentration, acetylated starches have recorded low values (1; 2 and 4%) which are very interesting in the food industries for infant foods. For enzymatic digestibility, the starch that has been digested much more quickly in the acetylated form is dark violet (ADP). Overall, these acetylated starches can be recommended in several food industries.
{"title":"Functional Properties of Acetylation-modified Starches of Three Purple Maize Cultivars from Côte d'Ivoire","authors":"Mariame Cisse, Djary Michel Koffi, Flavie Aya Akaffou","doi":"10.9734/ejnfs/2023/v15i101346","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101346","url":null,"abstract":"Acetylation is one of the most used chemical modifications to improve the functional properties of starches. This allows the esterification of native starches by introducing acetyl groups into their structure. The objective of this study was to enhance the value of purple corn from Côte d'Ivoire. Some functional properties and enzymatic digestibility of acetylated and native starches of three cultivars of this maize have been determined. To this end, these maize were harvested in Katiola, a town on the Ivory Coast. The results showed that purple corn starch was modified using 10.2% acetic anhydride. Acetylated starches showed a degree of substitution and an acetyl content between 0.1 and 0.15% and 2.6 to 3.91% respectively. Acetylation increased clarity, swelling and solubility. This increase could contribute to the production of ice cream, frozen fruit, bakery products and sauces. This has also resulted in reductions in demotion trends compared to the corresponding native starches. Concerning the lowest gelling concentration, acetylated starches have recorded low values (1; 2 and 4%) which are very interesting in the food industries for infant foods. For enzymatic digestibility, the starch that has been digested much more quickly in the acetylated form is dark violet (ADP). Overall, these acetylated starches can be recommended in several food industries.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135781612","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 : 2023-09-12DOI: 10.9734/ejnfs/2023/v15i101345
Lizet García Ríos, María del Carmen Omaña Galindo, Gustavo Peña Serrano, Indira Vega Gaitan, Jesús Carlos Ruvalcaba Ledezma
Obesity is a health problem that has increased since 1975. For this reason, to treat the disease, a transdisciplinary intervention is needed, however, this problem can be affected by the perception that people have about obesity, because the way people see and approach the problem is influenced by the sociocultural environment.
Objective: to know what is the perception and approach that adult women from 19 to 49 years of age have about obesity.
Methods: qualitative ethno-methodological study through an in-depth interview that included 6 adult women from 19 to 49 years of age whit diagnosed obesity from Mixquiahuala, Hidalgo. The data was then analyzed with the ATLAS.ti software.
Results: people may understand that obesity is a problem, and identify methods to control body weight, however, some tend to minimize the problem, making it difficult for them to achieve satisfactory results, and may face physical and social difficulties because of the weight excess they live with.
Conclusion: People are aware of obesity; as well as different strategies for its treatment, however, they do not consider it a health problem, even minimizing it. Therefore, it is necessary to develop strategies that allow people to identify obesity as a disease associated to health risks.
{"title":"Perception of Obesity in Adult Women","authors":"Lizet García Ríos, María del Carmen Omaña Galindo, Gustavo Peña Serrano, Indira Vega Gaitan, Jesús Carlos Ruvalcaba Ledezma","doi":"10.9734/ejnfs/2023/v15i101345","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101345","url":null,"abstract":"Obesity is a health problem that has increased since 1975. For this reason, to treat the disease, a transdisciplinary intervention is needed, however, this problem can be affected by the perception that people have about obesity, because the way people see and approach the problem is influenced by the sociocultural environment.
 Objective: to know what is the perception and approach that adult women from 19 to 49 years of age have about obesity.
 Methods: qualitative ethno-methodological study through an in-depth interview that included 6 adult women from 19 to 49 years of age whit diagnosed obesity from Mixquiahuala, Hidalgo. The data was then analyzed with the ATLAS.ti software.
 Results: people may understand that obesity is a problem, and identify methods to control body weight, however, some tend to minimize the problem, making it difficult for them to achieve satisfactory results, and may face physical and social difficulties because of the weight excess they live with.
 Conclusion: People are aware of obesity; as well as different strategies for its treatment, however, they do not consider it a health problem, even minimizing it. Therefore, it is necessary to develop strategies that allow people to identify obesity as a disease associated to health risks.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135826888","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 : 2023-09-11DOI: 10.9734/ejnfs/2023/v15i101344
Priya Roy, Amar P. Garg
AIMS: Evaluation of the effects of treatment of aqueous extracts and powder of spices on enhancement of refrigerated shelf life of vegetables.
Study Design: Aqueous extract and powder of turmeric (Curcuma longa), black pepper (Piper nigrum), garlic (Allium sativum)and cumin (Cuminum cyminum)were used to enhance refrigerated shelf life of potatoes (Solanum tuberosum), taro roots (Colocasia esculenta), bottle gourd (Lagennaria siceraria)and tomatoes (Solanum lycopersicum).
Place and Duration: The study was made at Shobhit Institute of Engineering & Technology, Meerut during the period of January to December, 2022.
Methodology: Microbial counts technique was used to evaluate the impact of spice treatment on boiled foods stored in the refrigerator.
Results: We found that aqueous treatment of spices was not as effective as treatment with powdered spices. Black pepper treatment enhanced the storage life of all four vegetables followed by turmeric, garlic and cumin. The mixed treatment with turmeric, black pepper, garlic and cumin was very effective and safe for consumption for up to 3 days when stored in refrigerator.
Conclusion: Unconsumed extra foods are commonly stored in refrigerator throughout the world and it is suggested that if the boiled vegetables are treated with a mixture of powder of turmeric + black pepper + garlic + cumin, they may be stored for longer time.
{"title":"Enhancement of Refrigerated Shelf Life of Foods against Microbial Spoilage Using Indian Spices","authors":"Priya Roy, Amar P. Garg","doi":"10.9734/ejnfs/2023/v15i101344","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101344","url":null,"abstract":"AIMS: Evaluation of the effects of treatment of aqueous extracts and powder of spices on enhancement of refrigerated shelf life of vegetables.
 Study Design: Aqueous extract and powder of turmeric (Curcuma longa), black pepper (Piper nigrum), garlic (Allium sativum)and cumin (Cuminum cyminum)were used to enhance refrigerated shelf life of potatoes (Solanum tuberosum), taro roots (Colocasia esculenta), bottle gourd (Lagennaria siceraria)and tomatoes (Solanum lycopersicum).
 Place and Duration: The study was made at Shobhit Institute of Engineering & Technology, Meerut during the period of January to December, 2022.
 Methodology: Microbial counts technique was used to evaluate the impact of spice treatment on boiled foods stored in the refrigerator.
 Results: We found that aqueous treatment of spices was not as effective as treatment with powdered spices. Black pepper treatment enhanced the storage life of all four vegetables followed by turmeric, garlic and cumin. The mixed treatment with turmeric, black pepper, garlic and cumin was very effective and safe for consumption for up to 3 days when stored in refrigerator.
 Conclusion: Unconsumed extra foods are commonly stored in refrigerator throughout the world and it is suggested that if the boiled vegetables are treated with a mixture of powder of turmeric + black pepper + garlic + cumin, they may be stored for longer time.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135982575","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 : 2023-09-09DOI: 10.9734/ejnfs/2023/v15i101343
Beatriz Garnica-Guerrero, Itzmaltzin Lourdes Hernández-González, Miguel Ángel Serna-Martínez, Josefina Reynoso-Vázquez, Indira Vega Gaitan, Jesús Carlos Ruvalcaba-Ledezma
The main purpose of this article is to provide a detailed and concise explanation of the most common pathologies of the digestive system. This is composed of the digestive tract, liver, pancreas and gallbladder. Its main function is to carry out the digestion of food, to transform it into nutrients that the body uses as energy for its integral functioning, growth and cellular repair. The digestive system may present some diseases and disorders, both acute (short term) and chronic (long term). Among the latter, stomach and colorectal cancer represent a major public health problem.
{"title":"Synthetic Analysis of the Pathologies of the Digestive System","authors":"Beatriz Garnica-Guerrero, Itzmaltzin Lourdes Hernández-González, Miguel Ángel Serna-Martínez, Josefina Reynoso-Vázquez, Indira Vega Gaitan, Jesús Carlos Ruvalcaba-Ledezma","doi":"10.9734/ejnfs/2023/v15i101343","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101343","url":null,"abstract":"The main purpose of this article is to provide a detailed and concise explanation of the most common pathologies of the digestive system. This is composed of the digestive tract, liver, pancreas and gallbladder. Its main function is to carry out the digestion of food, to transform it into nutrients that the body uses as energy for its integral functioning, growth and cellular repair. The digestive system may present some diseases and disorders, both acute (short term) and chronic (long term). Among the latter, stomach and colorectal cancer represent a major public health problem.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136107348","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 : 2023-05-30DOI: 10.9734/ejnfs/2023/v15i61315
Albert C. Ibezute, Adewale S. Dannon
Aim: The effect of Solanum aethiopicum (SA) on the haematological indices of Wistar rats was investigated in this study.
Methodology: A total of 20 male Wistar rats with an average 172.45±0.15 g were distributed into four groups (A – D) and allowed to acclimatize for two weeks. Group A served as the control, while groups B, C, and D were given aqueous extracts of SA at doses of 75 mg/kg, 150 mg/kg, and 225 mg/kg per body weight, respectively, every 48 hours for 30 days. After the exposure period, a final evaluation and sacrifice of the rats was performed. Blood sample collection was carried for full blood count and blood film preparation.
Results: The result of this study showed that leaf extract of Solanum aethiopicum caused a significant increase in white blood cells (18.18±0.78 - 27.08±2.68 x 103/μl), especially lymphocytes (13.58±2.48 - 30.95±4.65 x 103/μl) in group of rats when compared to control. On the contrary, there was a non-significant reduction in red blood cells (7.78±0.04 - 7.19±0.45 x 106/μl), hemoglobin (16.92±0.62 - 14.55±0.95 g/dl), haematocrit (41.49±0.29 - 38.38±1.68 %), mean corpuscular hemoglobin (21.71±0.91 - 20.30±0.10 ρg) when compared to the control. Platelet (451.25±87.25 - 724.75±249.25 x 103/μl) and Plateletcrit (0.36±0.07 - 0.50±0.17 %) was significantly higher in treated group, while mean platelet volume (8.21±0.31 - 6.98±0.07 μm3) and platelet distribution width (18.68±1.38 - 15.93±0.73 %) was low when compared with control.
Conclusion: The current study has demonstrated that the leaves of Solanum aethiopicum may be safe to consume in regulated amount, as it has been shown to boost blood indices. These plant extracts may be utilized as a blood promoting potentials as it has been shown to strengthens the body's immune system particularly cell-mediated immunity, have no hemotoxic impact on the red blood cell and its indices and improve the ability for the body to repair itself as seen from the platelet count and its indices.
{"title":"Sub-Chronic Safety Assessment on the Use of Solanum aethiopicum (L.) Leaf Extract as Blood Booster in Male Wistar Rats","authors":"Albert C. Ibezute, Adewale S. Dannon","doi":"10.9734/ejnfs/2023/v15i61315","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i61315","url":null,"abstract":"Aim: The effect of Solanum aethiopicum (SA) on the haematological indices of Wistar rats was investigated in this study.
 Methodology: A total of 20 male Wistar rats with an average 172.45±0.15 g were distributed into four groups (A – D) and allowed to acclimatize for two weeks. Group A served as the control, while groups B, C, and D were given aqueous extracts of SA at doses of 75 mg/kg, 150 mg/kg, and 225 mg/kg per body weight, respectively, every 48 hours for 30 days. After the exposure period, a final evaluation and sacrifice of the rats was performed. Blood sample collection was carried for full blood count and blood film preparation.
 Results: The result of this study showed that leaf extract of Solanum aethiopicum caused a significant increase in white blood cells (18.18±0.78 - 27.08±2.68 x 103/μl), especially lymphocytes (13.58±2.48 - 30.95±4.65 x 103/μl) in group of rats when compared to control. On the contrary, there was a non-significant reduction in red blood cells (7.78±0.04 - 7.19±0.45 x 106/μl), hemoglobin (16.92±0.62 - 14.55±0.95 g/dl), haematocrit (41.49±0.29 - 38.38±1.68 %), mean corpuscular hemoglobin (21.71±0.91 - 20.30±0.10 ρg) when compared to the control. Platelet (451.25±87.25 - 724.75±249.25 x 103/μl) and Plateletcrit (0.36±0.07 - 0.50±0.17 %) was significantly higher in treated group, while mean platelet volume (8.21±0.31 - 6.98±0.07 μm3) and platelet distribution width (18.68±1.38 - 15.93±0.73 %) was low when compared with control.
 Conclusion: The current study has demonstrated that the leaves of Solanum aethiopicum may be safe to consume in regulated amount, as it has been shown to boost blood indices. These plant extracts may be utilized as a blood promoting potentials as it has been shown to strengthens the body's immune system particularly cell-mediated immunity, have no hemotoxic impact on the red blood cell and its indices and improve the ability for the body to repair itself as seen from the platelet count and its indices.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135691694","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 objective of this study is to determine the physicochemical characteristics, functional properties, antioxidant and anti-nutrient activities of pulp powders of Safou (Dacryodes edulis var edulis) according to cooking methods in order to promote their consumption for food security. Study Design: Biochemical and technological studies. Place and Duration of Study: Laboratory of Biocatalysis and Bioprocessing, Abidjan, Côte d’Ivoire. Methodology: Three different Safou powders were prepared (PSS, PSV and PSEB). PSS (Safou pulp was not cooked before drying); PSV (Safou pulp was steamed before drying) and PSEB (Safou pulp was cooked in hot water before drying). The determination of the physicochemical characteristics concerned rates of dry matter, ashes, proteins, lipids, carbohydrates and energy value. The determination of the functional properties concerned water and oil capacity, water solubility index, bulk density, porosity, wettability, foaming capacity, hydrophilic-lipophilic ratio, swelling, solubility, foam stability and dispersibility. The determination of antioxidant and anti-nutrient activities concerned total polyphenols, tannins, DPPH, iron reducing power, total oxalates and phytates. Results: Uncooked Safou pulp powders (PSS) are good sources of protein, ash, lipid and polyphenols. Cooking improved carbohydrate and energy values and the functional properties and lowered the anti-nutritional factors of Safou pulp powders. Conclusion: The different cooking methods applied to the Safou pulp had an influence on the contents of nutrients. The powder of Safou cooked in boiling water (PSEB) showed the best functional properties and lowered the anti-nutrient factors. It could be recommended for the enrichment of local infant flours.
{"title":"Nutritional Potential of Pulp Powders of Safou (Dacryodes edulis var Edulis): Effects of Cooking Treatments","authors":"Romuald Léonce Kadji, Andrée Emmanuelle Sika, Etché Etché Pierre, S. Dabonné","doi":"10.9734/ejnfs/2021/v13i1030450","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i1030450","url":null,"abstract":"Aims: The objective of this study is to determine the physicochemical characteristics, functional properties, antioxidant and anti-nutrient activities of pulp powders of Safou (Dacryodes edulis var edulis) according to cooking methods in order to promote their consumption for food security. \u0000Study Design: Biochemical and technological studies. \u0000Place and Duration of Study: Laboratory of Biocatalysis and Bioprocessing, Abidjan, Côte d’Ivoire. \u0000Methodology: Three different Safou powders were prepared (PSS, PSV and PSEB). PSS (Safou pulp was not cooked before drying); PSV (Safou pulp was steamed before drying) and PSEB (Safou pulp was cooked in hot water before drying). The determination of the physicochemical characteristics concerned rates of dry matter, ashes, proteins, lipids, carbohydrates and energy value. The determination of the functional properties concerned water and oil capacity, water solubility index, bulk density, porosity, wettability, foaming capacity, hydrophilic-lipophilic ratio, swelling, solubility, foam stability and dispersibility. The determination of antioxidant and anti-nutrient activities concerned total polyphenols, tannins, DPPH, iron reducing power, total oxalates and phytates. \u0000Results: Uncooked Safou pulp powders (PSS) are good sources of protein, ash, lipid and polyphenols. Cooking improved carbohydrate and energy values and the functional properties and lowered the anti-nutritional factors of Safou pulp powders. \u0000Conclusion: The different cooking methods applied to the Safou pulp had an influence on the contents of nutrients. The powder of Safou cooked in boiling water (PSEB) showed the best functional properties and lowered the anti-nutrient factors. It could be recommended for the enrichment of local infant flours.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87946234","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 : 2021-12-24DOI: 10.9734/ejnfs/2021/v13i930448
N. M. A. El-Mageed, I. Abu-Abdoun, Kaltham A. H. Kayaf
This study aimed to optimize and validate a multi-residue method for identifying and quantifying pesticides in honey by using an accurate, rapid and reliable method for the simultaneous determination of 101 pesticide residues in honey by liquid chromatography coupled with tandem mass spectrometry LC–ESI (+)-MS/MS operating in multiple reaction monitoring (MRM) mode. The performance of the analytical method was validated in accordance with EU SANCO guidelines (SANTE/12682/2019). Acceptable values were obtained for the following parameters: linearity, recoveries, precision (reproducibility and repeatability) and measurement uncertainty tests (<50.0%). A highly efficient approach for determining pesticide residues in honey with good recoveries was developed. The recovery values obtained at two fortification levels: 0.01 and 0.1 mgkg−1, were 73.2% and 119.7% respectively, with an average RSD<17% for all the tested compounds. The estimated linearity measured at five concentration levels presented good correlation coefficients (r2) average 0.99, all residue contaminants were detected at acceptable MRLs.
本研究旨在通过液相色谱- esi (+)-MS/MS在多反应监测(MRM)模式下同时测定蜂蜜中101种农药残留，建立准确、快速、可靠的串联质谱联用方法，优化并验证蜂蜜中农药残留的多残留鉴定定量方法。根据欧盟SANCO指南(SANTE/12682/2019)验证了分析方法的性能。以下参数均可接受:线性、回收率、精密度(再现性和重复性)和测量不确定度(<50.0%)。建立了一种高效、回收率高的测定蜂蜜中农药残留的方法。在0.01和0.1 mgkg−1两种添加水平下，回收率分别为73.2%和119.7%，平均RSD<17%。5个浓度水平下的线性关系均良好，相关系数(r2)平均为0.99，所有残留污染物均在可接受的MRLs范围内检出。
{"title":"Detection and Optimization of Multiple Pesticides Residues in Honey Using Liquid Chromatography Tandem Mass Spectrometry","authors":"N. M. A. El-Mageed, I. Abu-Abdoun, Kaltham A. H. Kayaf","doi":"10.9734/ejnfs/2021/v13i930448","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i930448","url":null,"abstract":"This study aimed to optimize and validate a multi-residue method for identifying and quantifying pesticides in honey by using an accurate, rapid and reliable method for the simultaneous determination of 101 pesticide residues in honey by liquid chromatography coupled with tandem mass spectrometry LC–ESI (+)-MS/MS operating in multiple reaction monitoring (MRM) mode. The performance of the analytical method was validated in accordance with EU SANCO guidelines (SANTE/12682/2019). Acceptable values were obtained for the following parameters: linearity, recoveries, precision (reproducibility and repeatability) and measurement uncertainty tests (<50.0%). \u0000A highly efficient approach for determining pesticide residues in honey with good recoveries was developed. The recovery values obtained at two fortification levels: 0.01 and 0.1 mgkg−1, were 73.2% and 119.7% respectively, with an average RSD<17% for all the tested compounds. The estimated linearity measured at five concentration levels presented good correlation coefficients (r2) average 0.99, all residue contaminants were detected at acceptable MRLs.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81127927","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 : 2021-12-22DOI: 10.9734/ejnfs/2021/v13i930447
Brenda Gersanti Borba, Alicia Pupin Silverio, Pedro Ivo Sodré Amaral, Lidiane Paula Ardisson Miranda, Simone Caetani Machado, Alessandra Cristina Pupin Silvério
Objective: We tried to learn about the eating habits and their possible consequences on the health of rural residents in the state of Minas Gerais, Brazil in view of the importance of knowing dietary habits in the face of globalization and the risk of developing chronic non-communicable diseases (NCDs). Methods: For this, 1344 people were stratified and interviewed between January 2015 and November 2019, individuals aged 18 years or over, working or residing in the rural area of the micro-region studied were included. Epidemiological, anthropometric and clinical data and assessment of dietary pattern were collected. A survey built and validated by Vigitel was used, and the interviewees received scores referring to food consumption in recent weeks. Thus, they were divided into 3 groups, according to their score, with the highest scoring tertile classified as “adequate”, the medium tertile as “intermediate” and the lowest as “inadequate”. Results: As a result, most interviewees were men (62.7%), overweight (54.03%), between 44.1 years old, and the average educational level of 6.64 years. Women had higher averages of schooling time and higher values of BMI and waist circumference when compared to males. In addition, a higher percentage of women fit the high dietary pattern when compared to men. Most respondents (54.03%) were classified as overweight, followed by normal weight (41.8%) and underweight (4.06%) when assessing BMI. Older age and level of education varied and were associated to a better quality of diet. It is remarkable that the eating habits of the rural population are increasingly like those in urban areas. Even with better food quality, women have worse anthropometric indices than men. Even though food consumption has changed, it does not appear in the habits of older people. Conclusion: However, it is concluded that public policies that promote healthy eating for rural residents are needed.
{"title":"Evaluation of the Dietary Pattern of Rural Residents in the South of the State of Minas Gerais, Brazil","authors":"Brenda Gersanti Borba, Alicia Pupin Silverio, Pedro Ivo Sodré Amaral, Lidiane Paula Ardisson Miranda, Simone Caetani Machado, Alessandra Cristina Pupin Silvério","doi":"10.9734/ejnfs/2021/v13i930447","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i930447","url":null,"abstract":" \u0000Objective: We tried to learn about the eating habits and their possible consequences on the health of rural residents in the state of Minas Gerais, Brazil in view of the importance of knowing dietary habits in the face of globalization and the risk of developing chronic non-communicable diseases (NCDs). \u0000Methods: For this, 1344 people were stratified and interviewed between January 2015 and November 2019, individuals aged 18 years or over, working or residing in the rural area of the micro-region studied were included. Epidemiological, anthropometric and clinical data and assessment of dietary pattern were collected. A survey built and validated by Vigitel was used, and the interviewees received scores referring to food consumption in recent weeks. Thus, they were divided into 3 groups, according to their score, with the highest scoring tertile classified as “adequate”, the medium tertile as “intermediate” and the lowest as “inadequate”. \u0000Results: As a result, most interviewees were men (62.7%), overweight (54.03%), between 44.1 years old, and the average educational level of 6.64 years. Women had higher averages of schooling time and higher values of BMI and waist circumference when compared to males. In addition, a higher percentage of women fit the high dietary pattern when compared to men. Most respondents (54.03%) were classified as overweight, followed by normal weight (41.8%) and underweight (4.06%) when assessing BMI. Older age and level of education varied and were associated to a better quality of diet. It is remarkable that the eating habits of the rural population are increasingly like those in urban areas. Even with better food quality, women have worse anthropometric indices than men. Even though food consumption has changed, it does not appear in the habits of older people. \u0000Conclusion: However, it is concluded that public policies that promote healthy eating for rural residents are needed.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75467828","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 : 2021-12-22DOI: 10.9734/ejnfs/2021/v13i930446
Wigdan Omer Ahmed, Yassir A. Almofti, E. A. Mustafa
Lactoperoxidase enzyme (LP) is a natural component in milk with broad spectrum of antimicrobial activity applications in in vivo and in vitro. LP system (LPS) was developed to eliminate the growth of bacterial pathogens and augment the shelf life of raw milk. The aim of this study was to evaluate the effect of activation of LPS on the growth and survival of bacterial pathogens and preserving raw milk quality. A checklist was developed and filled in ten farms at the time of milking to detect the hygienic measures in these farms. Two liters of milk were collected in sterile containers and warmed to 37°C/15min. LPS was activated by dissolving 40mg and 30mg of sodium thiocyanate and sodium percarbonate, respectively, in one liter of milk and followed by thorough mixing. 50ml from this liter of milk was added to two new containers and designated as group B and C. Moreover, group C was supplied with E. coli (106-107 cfu/ml). While milk in group D, LPS was not activated, instead milk was only supplied with E. coli (106-107 cfu/ml). Group A was considered as the control group (neither activated nor supplied with Escherichia coli). Tenfold serial dilution was performed to determine the bacterial total viable count (TVC) and milk clotting time (per seconds) in each group for 2, 4, 6, 8 and 10 hrs. The TVC and the milk clotting time in each group were statistically expressed as pairs between the groups (A versus B; C versus D) with significance probability of P≤0.05. The checklist analysis reflected the bad hygiene measures in the dairy farms. For TVC, in 2hrs incubation; no significant difference was observed between group A versus group B. While group C versus group D showed high significant difference. After 4hrs incubation, TVC showed prominent significance difference between the control compared to group B. While group C versus group D showed no statistical significance differences. At 6hrs time period, a significant difference was observed between the compared groups. However, no significance differences were observed between the groups after 8hrs and 10hrs of incubation. For clotting time, in 2hrs incubation, a significant difference between the compared groups was observed. After 4hrs incubation, a significant difference between the control compared to group B was prominent, while group C versus group D showed no statistical differences in clotting time. However, no significant differences were observed between the groups after 6, 8 and 10hrs of incubation in the clotting times. Taken together these results indicated that the LPS system was efficient until 6hrs and could prolong milk shelf life and prevent milk clotting.
乳过氧化物酶(LP)是牛奶中的一种天然成分，在体内和体外具有广泛的抗菌活性。LP系统(LPS)是为了消除细菌病原体的生长和延长原料奶的保质期而开发的。本研究的目的是评价LPS对细菌病原菌的生长和存活以及保持原料奶品质的影响。在挤奶时，在10个农场制定并填写了一份检查表，以检测这些农场的卫生措施。将2升牛奶收集在无菌容器中，加热至37°C/15min。将硫氰酸钠40mg和过碳酸钠30mg分别溶解在一升牛奶中，然后充分混合，LPS被激活。将该升牛奶中的50ml加入两个新容器中，分别称为B组和C组。C组提供大肠杆菌(106-107 cfu/ml)。而在D组牛奶中，LPS未被激活，而是只提供大肠杆菌(106-107 cfu/ml)。A组作为对照组(既不激活也不提供大肠杆菌)。连续稀释10倍，测定各组细菌总活菌数(TVC)和凝乳时间(每秒)，分别持续2、4、6、8和10小时。各组TVC、凝乳时间在组间以双表示(A vs B;C对D)，显著性概率P≤0.05。检查表分析反映了奶牛场的不良卫生措施。TVC: 2小时孵化;A组与b组间无显著差异，而C组与D组间差异显著。孵育4h后，对照组与b组TVC差异有显著性意义，C组与D组TVC差异无统计学意义。在6小时的时间内，比较组之间观察到显著差异。然而，在8小时和10小时的孵育后，各组之间没有显著差异。凝血时间方面，孵育2小时，两组比较差异有统计学意义。孵育4h后，对照组与B组的凝血时间差异显著，而C组与D组的凝血时间差异无统计学意义。然而，在6、8和10小时的孵育后，各组之间的凝血时间没有显著差异。综上所述，这些结果表明，LPS系统有效至6小时，可以延长牛奶的货架期，防止牛奶凝固。
{"title":"Effect of Lactoperoxidase Enzyme System in Improving Shelflife of Raw Milk from Dairy Farms in Khartoum State, Sudan","authors":"Wigdan Omer Ahmed, Yassir A. Almofti, E. A. Mustafa","doi":"10.9734/ejnfs/2021/v13i930446","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i930446","url":null,"abstract":"Lactoperoxidase enzyme (LP) is a natural component in milk with broad spectrum of antimicrobial activity applications in in vivo and in vitro. LP system (LPS) was developed to eliminate the growth of bacterial pathogens and augment the shelf life of raw milk. The aim of this study was to evaluate the effect of activation of LPS on the growth and survival of bacterial pathogens and preserving raw milk quality. A checklist was developed and filled in ten farms at the time of milking to detect the hygienic measures in these farms. Two liters of milk were collected in sterile containers and warmed to 37°C/15min. LPS was activated by dissolving 40mg and 30mg of sodium thiocyanate and sodium percarbonate, respectively, in one liter of milk and followed by thorough mixing. 50ml from this liter of milk was added to two new containers and designated as group B and C. Moreover, group C was supplied with E. coli (106-107 cfu/ml). While milk in group D, LPS was not activated, instead milk was only supplied with E. coli (106-107 cfu/ml). Group A was considered as the control group (neither activated nor supplied with Escherichia coli). Tenfold serial dilution was performed to determine the bacterial total viable count (TVC) and milk clotting time (per seconds) in each group for 2, 4, 6, 8 and 10 hrs. The TVC and the milk clotting time in each group were statistically expressed as pairs between the groups (A versus B; C versus D) with significance probability of P≤0.05. The checklist analysis reflected the bad hygiene measures in the dairy farms. For TVC, in 2hrs incubation; no significant difference was observed between group A versus group B. While group C versus group D showed high significant difference. After 4hrs incubation, TVC showed prominent significance difference between the control compared to group B. While group C versus group D showed no statistical significance differences. At 6hrs time period, a significant difference was observed between the compared groups. However, no significance differences were observed between the groups after 8hrs and 10hrs of incubation. For clotting time, in 2hrs incubation, a significant difference between the compared groups was observed. After 4hrs incubation, a significant difference between the control compared to group B was prominent, while group C versus group D showed no statistical differences in clotting time. However, no significant differences were observed between the groups after 6, 8 and 10hrs of incubation in the clotting times. Taken together these results indicated that the LPS system was efficient until 6hrs and could prolong milk shelf life and prevent milk clotting.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90927591","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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