Yen Vy Do, Quynh Nhu Thi Le, Nguyen Huu Nghia, Ngoc Duc Vu, Nhi Thi Yen Tran, N. T. Bay, Thi Tuu Tran, Long Giang Bach, T. Dao
Soursop (Annona muricata L.) fruit tea is a health‐beneficial product that promotes economic development and addresses the issue of excessive agricultural waste. Prolonging the shelf‐life of soursop fruit tea has been of scientific interest currently. This study evaluated the effects of three types of packaging materials of soursop fruit tea (e.g., paper, paper‐combined Polyetylen (PE), and aluminum‐combined PE) and different storage temperatures (5, 15, 30, and 45°C) on various product characteristics, total polyphenol content (TPC), total flavonoid content (TFC), total ascorbic acid (TAA), and 2,2‐diphenyl‐1‐picryl hydrazyl (DPPH)/2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) free radical scavenging capacity during 4 weeks of storage. The results revealed that the sample stored in aluminum‐combined PE packaging at 30°C retained most of the product's characteristics and nutritional values. This was evidenced by the moisture content of 2.49%, TAA of 3.9 ± 1.4 mg/100 g dry weight, TPC of 12.89 ± 0.47 mgGAE/g, TFC of 0.54 ± 0.004 mgQE/g, DPPH scavenging activity of 4.06 ± 0.02 mgAA/g, and ABTS scavenging activity of 13.34 ± 0.32 mgAA/g. Additionally, the microbiological quality of the sample met the standard of TCVN 9740:2013. Overall, the study highlights the importance of packaging materials and storage temperatures to maintain the nutritional quality of soursop fruit tea. It provides valuable insights into the suitable storage conditions for preserving the quality and health‐promoting effects of this product.
{"title":"Assessment of the changes in product characteristics, total ascorbic acid, total flavonoid content, total polyphenol content and antioxidant activity of dried soursop fruit tea (Annona muricata L.) during product storage","authors":"Yen Vy Do, Quynh Nhu Thi Le, Nguyen Huu Nghia, Ngoc Duc Vu, Nhi Thi Yen Tran, N. T. Bay, Thi Tuu Tran, Long Giang Bach, T. Dao","doi":"10.1002/fsn3.3949","DOIUrl":"https://doi.org/10.1002/fsn3.3949","url":null,"abstract":"Soursop (Annona muricata L.) fruit tea is a health‐beneficial product that promotes economic development and addresses the issue of excessive agricultural waste. Prolonging the shelf‐life of soursop fruit tea has been of scientific interest currently. This study evaluated the effects of three types of packaging materials of soursop fruit tea (e.g., paper, paper‐combined Polyetylen (PE), and aluminum‐combined PE) and different storage temperatures (5, 15, 30, and 45°C) on various product characteristics, total polyphenol content (TPC), total flavonoid content (TFC), total ascorbic acid (TAA), and 2,2‐diphenyl‐1‐picryl hydrazyl (DPPH)/2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) free radical scavenging capacity during 4 weeks of storage. The results revealed that the sample stored in aluminum‐combined PE packaging at 30°C retained most of the product's characteristics and nutritional values. This was evidenced by the moisture content of 2.49%, TAA of 3.9 ± 1.4 mg/100 g dry weight, TPC of 12.89 ± 0.47 mgGAE/g, TFC of 0.54 ± 0.004 mgQE/g, DPPH scavenging activity of 4.06 ± 0.02 mgAA/g, and ABTS scavenging activity of 13.34 ± 0.32 mgAA/g. Additionally, the microbiological quality of the sample met the standard of TCVN 9740:2013. Overall, the study highlights the importance of packaging materials and storage temperatures to maintain the nutritional quality of soursop fruit tea. It provides valuable insights into the suitable storage conditions for preserving the quality and health‐promoting effects of this product.","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"16 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139826971","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}
Minoo Moghimani, Sayyed Mohammad Ali Noori, Asma Afshari, Mohammad Hashemi
Recently, the use of D‐amino acids as food preservatives has attracted considerable attention because these natural compounds do not have adverse effects on human health. In addition, D‐amino acids such as D‐tryptophan can reduce the harmful effects of other treatments. For instance, the use of D‐tryptophan in food reduces the requirement for high temperatures and their damaging effects on nutrients such as proteins and vitamins. The purpose of this systematic review was to investigate the antimicrobial effect of D‐tryptophan on food‐borne pathogens in vitro and in food models. To identify related studies, scientific digital databases such as PubMed, Science Direct, and Google Scholar were searched from January 2000 to February 2023. The results of the studies showed that when D‐tryptophan was used with other stresses such as using different salt concentrations, refrigeration, or high temperatures, it showed significant antimicrobial effects on Gram‐positive and Gram‐negative food‐borne pathogens, and antibiofilm impacts were also observed with D‐tryptophan. Since studies have shown that the antimicrobial activity of D‐tryptophan depends on several factors, including the pathogen strain, the type of stress, and the concentration of D‐tryptophan, and every article has focused on one of these factors, there is a need for a systematic review that summarizes and concludes the effect of all these factors on the antimicrobial activity of D‐tryptophan against food‐borne pathogens.
{"title":"D‐tryptophan, an eco‐friendly natural, safe, and healthy compound with antimicrobial activity against food‐borne pathogens: A systematic review","authors":"Minoo Moghimani, Sayyed Mohammad Ali Noori, Asma Afshari, Mohammad Hashemi","doi":"10.1002/fsn3.3987","DOIUrl":"https://doi.org/10.1002/fsn3.3987","url":null,"abstract":"Recently, the use of D‐amino acids as food preservatives has attracted considerable attention because these natural compounds do not have adverse effects on human health. In addition, D‐amino acids such as D‐tryptophan can reduce the harmful effects of other treatments. For instance, the use of D‐tryptophan in food reduces the requirement for high temperatures and their damaging effects on nutrients such as proteins and vitamins. The purpose of this systematic review was to investigate the antimicrobial effect of D‐tryptophan on food‐borne pathogens in vitro and in food models. To identify related studies, scientific digital databases such as PubMed, Science Direct, and Google Scholar were searched from January 2000 to February 2023. The results of the studies showed that when D‐tryptophan was used with other stresses such as using different salt concentrations, refrigeration, or high temperatures, it showed significant antimicrobial effects on Gram‐positive and Gram‐negative food‐borne pathogens, and antibiofilm impacts were also observed with D‐tryptophan. Since studies have shown that the antimicrobial activity of D‐tryptophan depends on several factors, including the pathogen strain, the type of stress, and the concentration of D‐tryptophan, and every article has focused on one of these factors, there is a need for a systematic review that summarizes and concludes the effect of all these factors on the antimicrobial activity of D‐tryptophan against food‐borne pathogens.","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"30 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139881370","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: 10.1108/nfs-03-2023-0050
Baliyeri P Jeena, P. Kodali, Wapangjungla Longchar, Sibasis Hense
Purpose This study aims to investigate the consumption pattern of aerated drinks and examine its determinants among adolescents’ boys and girls (15–19 years) in India. Design/methodology/approach The fifth round of National Family Health Survey (2019-2021) data was examined applying sample weights. Pattern of consumption and its determinants was analysed separately for boys and girls using binary logistic regression and calculating adjusted odds ratio (AOR) at 95% confidence interval. Findings The daily, weekly and occasionally consumption of aerated drinks was 4.4%, 22.7%, 63% for boys and 2.9%, 14%, 70.8% for girls, respectively. Factors such as secondary/higher education [Boys AOR = 1.5, (1.2–1.9) (p = 0.001); Girls AOR = 1.2, (1.1–1.2) (p < 0.001)]; rich wealth index [Boys AOR = 1.8, (1.6–2.1) (p < 0.001); Girls AOR = 1.3, (1.3–1.4) (p < 0.001)]; fried food consumption [Boys AOR = 11.1, (9.5–12.9) (p < 0.001); Girls AOR = 11.5, (10.8–12.3) (p < 0.001)]; and watching television [Boys AOR = 1.5, (2.3–1.7) (p < 0.001); Girls AOR = 1.3, (1.3–1.4) (p < 0.001)] were found significant predictors of aerated drink consumption among adolescents. Originality/value The authors noted differences in consumption pattern between adolescents’ boys and girls. A shift to occasional consumption from weekly and daily was also observed. A further decrease in consumption may requires gender and region-specific health-promotion interventions. Rationalising sugar-sweetened beverages taxation adhering World Health Organisation’s recommendation to reduce affordability may be further researched in the Indian context. Furthermore, sale and consumption of traditional and locally available fruits, vegetables and healthy beverages may be warranted.
{"title":"Patterns and determinants of aerated drinks consumption among adolescents in India: analysis of National Family Health Survey-5 (2019-2021) data","authors":"Baliyeri P Jeena, P. Kodali, Wapangjungla Longchar, Sibasis Hense","doi":"10.1108/nfs-03-2023-0050","DOIUrl":"https://doi.org/10.1108/nfs-03-2023-0050","url":null,"abstract":"\u0000Purpose\u0000This study aims to investigate the consumption pattern of aerated drinks and examine its determinants among adolescents’ boys and girls (15–19 years) in India.\u0000\u0000\u0000Design/methodology/approach\u0000The fifth round of National Family Health Survey (2019-2021) data was examined applying sample weights. Pattern of consumption and its determinants was analysed separately for boys and girls using binary logistic regression and calculating adjusted odds ratio (AOR) at 95% confidence interval.\u0000\u0000\u0000Findings\u0000The daily, weekly and occasionally consumption of aerated drinks was 4.4%, 22.7%, 63% for boys and 2.9%, 14%, 70.8% for girls, respectively. Factors such as secondary/higher education [Boys AOR = 1.5, (1.2–1.9) (p = 0.001); Girls AOR = 1.2, (1.1–1.2) (p < 0.001)]; rich wealth index [Boys AOR = 1.8, (1.6–2.1) (p < 0.001); Girls AOR = 1.3, (1.3–1.4) (p < 0.001)]; fried food consumption [Boys AOR = 11.1, (9.5–12.9) (p < 0.001); Girls AOR = 11.5, (10.8–12.3) (p < 0.001)]; and watching television [Boys AOR = 1.5, (2.3–1.7) (p < 0.001); Girls AOR = 1.3, (1.3–1.4) (p < 0.001)] were found significant predictors of aerated drink consumption among adolescents.\u0000\u0000\u0000Originality/value\u0000The authors noted differences in consumption pattern between adolescents’ boys and girls. A shift to occasional consumption from weekly and daily was also observed. A further decrease in consumption may requires gender and region-specific health-promotion interventions. Rationalising sugar-sweetened beverages taxation adhering World Health Organisation’s recommendation to reduce affordability may be further researched in the Indian context. Furthermore, sale and consumption of traditional and locally available fruits, vegetables and healthy beverages may be warranted.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84896490","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 : 2023-09-08DOI: 10.1108/nfs-12-2022-0395
Tuba Fayyaz, M. Qadeer, Muhammad Irfan, Fareeha Amjad, Tamseel Fatima, Shahida Husnain
Purpose Phytochemicals are known for their iron chelation ability with no side effects. Lignans and polyphenols in flaxseed have iron-chelating and antioxidant abilities. Therefore, this study aims to assess the ability of flaxseed to reduce iron overload and minimize its negative health effects. Design/methodology/approach A randomized control trial was conducted. A total of 96 patients were enrolled in this study and randomized into three groups: two intervention groups had 3 or 7 g of whole flaxseed and a control group took a placebo (gram seeds). Interventions were administered for 12 weeks. A hematological profile, ferritin quantification in serum, and liver function tests were performed to evaluate the effects of flaxseed. Findings It was observed that flaxseed with synthetic iron chelators caused a significant reduction in ferritin levels compared with synthetic chelators. The pre-transfusion hemoglobin level was also improved in the intervention group. A significant reduction (p value 0.0003) in ferritin levels among intervention groups indicated that flaxseed reduced the iron overload. It can be concluded that flaxseed reduced iron overload in thalassemia major patients with no side effects and may reduce iron overload solely when taken in adequate quantity. Originality/value Although the study targets a non-specific protein-ferritin for the evaluation of iron-overload, the initial ferritin value and reduction in these levels indicate the efficacy of ferritin for reducing iron overload in thalassemia major patients. Moreover, this is the first study, to the best of the authors’ knowledge, that demonstrates the iron-chelation ability of flaxseed in thalassemia major patients, suggesting the use of flaxseed for iron chelation.
{"title":"Effect of flaxseed intervention on iron overload and its complications in thalassemia major patients","authors":"Tuba Fayyaz, M. Qadeer, Muhammad Irfan, Fareeha Amjad, Tamseel Fatima, Shahida Husnain","doi":"10.1108/nfs-12-2022-0395","DOIUrl":"https://doi.org/10.1108/nfs-12-2022-0395","url":null,"abstract":"\u0000Purpose\u0000Phytochemicals are known for their iron chelation ability with no side effects. Lignans and polyphenols in flaxseed have iron-chelating and antioxidant abilities. Therefore, this study aims to assess the ability of flaxseed to reduce iron overload and minimize its negative health effects.\u0000\u0000\u0000Design/methodology/approach\u0000A randomized control trial was conducted. A total of 96 patients were enrolled in this study and randomized into three groups: two intervention groups had 3 or 7 g of whole flaxseed and a control group took a placebo (gram seeds). Interventions were administered for 12 weeks. A hematological profile, ferritin quantification in serum, and liver function tests were performed to evaluate the effects of flaxseed.\u0000\u0000\u0000Findings\u0000It was observed that flaxseed with synthetic iron chelators caused a significant reduction in ferritin levels compared with synthetic chelators. The pre-transfusion hemoglobin level was also improved in the intervention group. A significant reduction (p value 0.0003) in ferritin levels among intervention groups indicated that flaxseed reduced the iron overload. It can be concluded that flaxseed reduced iron overload in thalassemia major patients with no side effects and may reduce iron overload solely when taken in adequate quantity.\u0000\u0000\u0000Originality/value\u0000Although the study targets a non-specific protein-ferritin for the evaluation of iron-overload, the initial ferritin value and reduction in these levels indicate the efficacy of ferritin for reducing iron overload in thalassemia major patients. Moreover, this is the first study, to the best of the authors’ knowledge, that demonstrates the iron-chelation ability of flaxseed in thalassemia major patients, suggesting the use of flaxseed for iron chelation.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84871120","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}
Purpose The purpose of this study was to see the impact of increased out-of-pocket expenditure oh health care exerting budget pressure on households, which leads to change in dietary consumption. Design/methodology/approach It was a hospital-based cross-sectional study comprising 414 patients with a chronic or major illness attending a large tertiary care public hospital at Delhi, India. Each patient represented a household with total number of family members of 2,550 in the study. Questionnaire was used to gather data on factors responsible for changes in consumption of 12 major food items. Findings Moderate decrease in food consumption of a household after major illness is associated with: rural residence (p < 0.001), decrease in savings (p < 0.001), more number of household items sold (p < 0.001), education of the children affected (p < 0.001), upper socio-economic status (SES) (p < 0.001) and children started working after illness in family (p = 0.043). In addition to decrease in food items, there was also deterioration in quality of food preparation. More than 80% of the families did not change the intake of cereals (rice and wheat), pulses and sugar. Food items that were decreased by most families were fruits, followed by milk and its products, vegetables, meat and egg, oils and ghee. Research limitations/implications This study is a subset of other two studies previously published. The authors had not been able to cover this aspect fully in those two studies but understood the importance of impact of expenditure on illness on food consumption. The authors studied change in food consumption pattern (not amount) in subjects after illness. The impact of weather changes in food consumption on the impacted nutritional status of family has not been studied. The authors only collected cross-sectional, observational data and recall bias cannot be completely ruled out and corrected. With such data, only associations could be concluded, not causality. The illness condition of a household was measured by presence of chronic disease and inpatient treatment. Such measures did not take into account the types of illness and number of episodes. Data of this study cannot capture whether food intake of family prior to illness was sufficient/in excess/deficient. The Kuppuswamy scale, mostly used in urban and peri-urban settings, was also used for rural subjects in the study, which might have resulted in impaired capture of rural SES. The authors did not assess whether families were allocated food grains by schemes like public distribution system, which might have resulted in biased decrease in food consumption. Questionnaire used was not validated. Practical implications This study demonstrates the various factors that act as barriers to proper food consumption, including non-financial factors. The policy of user fee in government is hitting poorer section, and equity and access to health are compromised. Health expenditure should be increased by pu
{"title":"Impact of out-of-pocket medical expenditure after major illness in the family on food consumption of a household","authors":"Namrata Singh, Sumaira Qamar, Dhweeja Dasarathy, Hardik Sardana, Sanjana Kumari, A. Saraya","doi":"10.1108/nfs-09-2022-0294","DOIUrl":"https://doi.org/10.1108/nfs-09-2022-0294","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study was to see the impact of increased out-of-pocket expenditure oh health care exerting budget pressure on households, which leads to change in dietary consumption.\u0000\u0000\u0000Design/methodology/approach\u0000It was a hospital-based cross-sectional study comprising 414 patients with a chronic or major illness attending a large tertiary care public hospital at Delhi, India. Each patient represented a household with total number of family members of 2,550 in the study. Questionnaire was used to gather data on factors responsible for changes in consumption of 12 major food items.\u0000\u0000\u0000Findings\u0000Moderate decrease in food consumption of a household after major illness is associated with: rural residence (p < 0.001), decrease in savings (p < 0.001), more number of household items sold (p < 0.001), education of the children affected (p < 0.001), upper socio-economic status (SES) (p < 0.001) and children started working after illness in family (p = 0.043). In addition to decrease in food items, there was also deterioration in quality of food preparation. More than 80% of the families did not change the intake of cereals (rice and wheat), pulses and sugar. Food items that were decreased by most families were fruits, followed by milk and its products, vegetables, meat and egg, oils and ghee.\u0000\u0000\u0000Research limitations/implications\u0000This study is a subset of other two studies previously published. The authors had not been able to cover this aspect fully in those two studies but understood the importance of impact of expenditure on illness on food consumption. The authors studied change in food consumption pattern (not amount) in subjects after illness. The impact of weather changes in food consumption on the impacted nutritional status of family has not been studied. The authors only collected cross-sectional, observational data and recall bias cannot be completely ruled out and corrected. With such data, only associations could be concluded, not causality. The illness condition of a household was measured by presence of chronic disease and inpatient treatment. Such measures did not take into account the types of illness and number of episodes. Data of this study cannot capture whether food intake of family prior to illness was sufficient/in excess/deficient. The Kuppuswamy scale, mostly used in urban and peri-urban settings, was also used for rural subjects in the study, which might have resulted in impaired capture of rural SES. The authors did not assess whether families were allocated food grains by schemes like public distribution system, which might have resulted in biased decrease in food consumption. Questionnaire used was not validated.\u0000\u0000\u0000Practical implications\u0000This study demonstrates the various factors that act as barriers to proper food consumption, including non-financial factors. The policy of user fee in government is hitting poorer section, and equity and access to health are compromised. Health expenditure should be increased by pu","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"197 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75571493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-29DOI: 10.1108/nfs-10-2022-0339
Shakiba Narjabadi Fam, R. Massoud
Purpose Food safety is among the most important topics in the world. According to WHO guidelines, aflatoxins are one of the most hazardous food toxins. Therefore, their detection in food products seems crucial due to health problems. The purpose of this paper is to discuss the different types of biosensors in aflatoxin determination. Design/methodology/approach Traditional detection methods are time consuming and expensive. As fast and accurate detection is important in monitoring food contaminants, alternative analytical methods would be essential. Biosensors are the intelligent design of sensitive sensors for precise detection of toxins in a short time. Various biosensors are being applied for aflatoxins detection in food products with many advantages over the traditional methods. Findings Biosensors are cost-effective, stable and have possessed high selectivity, specificity and accuracy in aflatoxins detection. Applying biosensors has been increased recently, so biosensing methods (optical, electrochemical, piezoelectrical, immunosensors, surface plasmon resonance and calorimetric) are discussed along with their advantages in this article. Research limitations/implications More efforts should be occurred to detect and decrease the aflatoxins by biosensors, and some traits like accuracy and selectivity would be the purpose of future projects. The combination of various techniques would also help in toxin detection issue in food products, so high efforts in this regard are also required for the upcoming years. Originality/value This article also reviews different types of biosensors simultaneously and explains their specificity for aflatoxin determination in different food products and also the future trends and requirements.
{"title":"Application of biosensors in aflatoxins detection in food: a review","authors":"Shakiba Narjabadi Fam, R. Massoud","doi":"10.1108/nfs-10-2022-0339","DOIUrl":"https://doi.org/10.1108/nfs-10-2022-0339","url":null,"abstract":"\u0000Purpose\u0000Food safety is among the most important topics in the world. According to WHO guidelines, aflatoxins are one of the most hazardous food toxins. Therefore, their detection in food products seems crucial due to health problems. The purpose of this paper is to discuss the different types of biosensors in aflatoxin determination.\u0000\u0000\u0000Design/methodology/approach\u0000Traditional detection methods are time consuming and expensive. As fast and accurate detection is important in monitoring food contaminants, alternative analytical methods would be essential. Biosensors are the intelligent design of sensitive sensors for precise detection of toxins in a short time. Various biosensors are being applied for aflatoxins detection in food products with many advantages over the traditional methods.\u0000\u0000\u0000Findings\u0000Biosensors are cost-effective, stable and have possessed high selectivity, specificity and accuracy in aflatoxins detection. Applying biosensors has been increased recently, so biosensing methods (optical, electrochemical, piezoelectrical, immunosensors, surface plasmon resonance and calorimetric) are discussed along with their advantages in this article.\u0000\u0000\u0000Research limitations/implications\u0000More efforts should be occurred to detect and decrease the aflatoxins by biosensors, and some traits like accuracy and selectivity would be the purpose of future projects. The combination of various techniques would also help in toxin detection issue in food products, so high efforts in this regard are also required for the upcoming years.\u0000\u0000\u0000Originality/value\u0000This article also reviews different types of biosensors simultaneously and explains their specificity for aflatoxin determination in different food products and also the future trends and requirements.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86961615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-10DOI: 10.1108/nfs-04-2023-0085
S. Rustagi, Sheeba Khan, Tanu Jain, Ranjana Singh, V. K. Modi
Purpose Gluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them. Design/methodology/approach A combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins. Findings The optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor. Originality/value Nonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.
{"title":"Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder","authors":"S. Rustagi, Sheeba Khan, Tanu Jain, Ranjana Singh, V. K. Modi","doi":"10.1108/nfs-04-2023-0085","DOIUrl":"https://doi.org/10.1108/nfs-04-2023-0085","url":null,"abstract":"\u0000Purpose\u0000Gluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them.\u0000\u0000\u0000Design/methodology/approach\u0000A combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins.\u0000\u0000\u0000Findings\u0000The optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor.\u0000\u0000\u0000Originality/value\u0000Nonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80751500","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 : 2023-07-24DOI: 10.1108/nfs-05-2023-0097
Rana Elsayed, E. Elsharkawy, Ahmed Abdelbaky Sharkawy
Purpose The purpose of this study was to determine the incidence and concentrations of aflatoxin M1 (AFM1) in raw buffalo milk samples obtained from four different seasons: winter, spring, summer and autumn in Sohag City, upper Egypt, and compared the determined findings against the several regulations regarding AFM1 that have been legislated by the European Union, US Food and Drug Administration and Egyptian Regulations. Design/methodology/approach Simultaneous determination of aflatoxins in raw buffalo milk samples trailed in different seasons, in Sohag City, Egypt. The aflatoxin that has been included in this survey is AFM1. Milk samples were obtained from February to October 2021. The enzyme-linked immunosorbent assay was used as a methodology technique. Findings The results of AFM1 presented the highest frequency of occurrence, with a detected incidence of 85.5% in winter samples, 64.2% in spring samples, 78.5% in summer samples and 78.5% in autumn samples. The positive samples showed concentration range levels of AFM1 between 0.0 and 0.9 µg/kg (12 samples) in winter samples, 0.03 and 1.2 µg/kg in spring milk samples (9 samples), 0.06 and 0.8 µg/kg in summer milk samples (11 samples) and lasted with 0.028 and 0.9 µg/kg in autumn milk samples (11 samples). The percentage of AFM1samples exceeded the maximum residues limit of Egyptian Standard Regulation 2010/7136 last updated, 78%, 57%, 100% and 64% in the four examined seasons, respectively. Originality/value The residue levels of AFM1 obtained in the investigated samples represented a serious concern about the health risk of consumers. Milk is introduced to the diet plan all over the people units especially the offspring ones as it is a complete food that contains a lot of important nutrients. So it is worth to set a regular schedule for monitoring and inspection of dairy products for aflatoxin residues.
{"title":"Assessment of aflatoxin M1 in raw milk samples of some dairy animals from Sohag City, Egypt","authors":"Rana Elsayed, E. Elsharkawy, Ahmed Abdelbaky Sharkawy","doi":"10.1108/nfs-05-2023-0097","DOIUrl":"https://doi.org/10.1108/nfs-05-2023-0097","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study was to determine the incidence and concentrations of aflatoxin M1 (AFM1) in raw buffalo milk samples obtained from four different seasons: winter, spring, summer and autumn in Sohag City, upper Egypt, and compared the determined findings against the several regulations regarding AFM1 that have been legislated by the European Union, US Food and Drug Administration and Egyptian Regulations.\u0000\u0000\u0000Design/methodology/approach\u0000Simultaneous determination of aflatoxins in raw buffalo milk samples trailed in different seasons, in Sohag City, Egypt. The aflatoxin that has been included in this survey is AFM1. Milk samples were obtained from February to October 2021. The enzyme-linked immunosorbent assay was used as a methodology technique.\u0000\u0000\u0000Findings\u0000The results of AFM1 presented the highest frequency of occurrence, with a detected incidence of 85.5% in winter samples, 64.2% in spring samples, 78.5% in summer samples and 78.5% in autumn samples. The positive samples showed concentration range levels of AFM1 between 0.0 and 0.9 µg/kg (12 samples) in winter samples, 0.03 and 1.2 µg/kg in spring milk samples (9 samples), 0.06 and 0.8 µg/kg in summer milk samples (11 samples) and lasted with 0.028 and 0.9 µg/kg in autumn milk samples (11 samples). The percentage of AFM1samples exceeded the maximum residues limit of Egyptian Standard Regulation 2010/7136 last updated, 78%, 57%, 100% and 64% in the four examined seasons, respectively.\u0000\u0000\u0000Originality/value\u0000The residue levels of AFM1 obtained in the investigated samples represented a serious concern about the health risk of consumers. Milk is introduced to the diet plan all over the people units especially the offspring ones as it is a complete food that contains a lot of important nutrients. So it is worth to set a regular schedule for monitoring and inspection of dairy products for aflatoxin residues.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77578466","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 : 2023-07-20DOI: 10.1108/nfs-03-2023-0071
S. Amini, Houra Mohseni, B. Abiri, S. Jafarirad
Purpose Depression is one of the most overlooked psychiatric disorders among middle-aged and elderly men. Saffron (Crocus sativus L.) stigmas are a favorite and common spice that is used as an antidepressant, an anti-inflammatory and a sexual stimulant. This systematic review aimed to provide a comprehensive survey of the effects of saffron on depression in middle-aged and elderly men. Design/methodology/approach The authors searched Web of Science, PubMed, ProQuest, Cochrane, Science Direct, Scopus and Google Scholar databases to gather any relevant studies published from 1980 to September 2022. This review included studies that examined the relationship between depression and testosterone concentration (four studies) or saffron’s effects on testosterone and depression (six studies). Findings Observational research showed an association between testosterone and depression in middle-aged and elderly men. Furthermore, animal studies have found that saffron increased testosterone levels and decreased depression in males. There is evidence that testosterone may contribute to the mood. Besides its antioxidant and anti-inflammatory properties, this study proposed scientific mechanisms that saffron may also play a protective role against depression through its influence on testosterone, in middle-aged and elderly men. The general use of saffron at high doses or for prolonged periods may cause side effects; therefore, it is important to consult a health-care professional before the recommended dosage and duration of saffron supplementation, especially if a person has any underlying health conditions or is taking medications. Originality/value This study provides researchers with an additional perspective for conducting clinical trials on the use of saffron to enhance the mood of elderly men with testosterone deficiency.
目的抑郁症是中老年男性最容易被忽视的精神疾病之一。藏红花(Crocus sativus L.)柱头是一种最受欢迎的常见香料，被用作抗抑郁药、抗炎药和性兴奋剂。本系统综述旨在全面调查藏红花对中老年男性抑郁症的影响。设计/方法/方法作者检索了Web of Science、PubMed、ProQuest、Cochrane、Science Direct、Scopus和谷歌Scholar数据库，收集了1980年至2022年9月发表的所有相关研究。这篇综述包括研究抑郁和睾酮浓度之间的关系(四项研究)或藏红花对睾酮和抑郁的影响(六项研究)。一项观察性研究表明，在中老年男性中，睾丸激素与抑郁症之间存在关联。此外，动物研究发现，藏红花可以提高雄性的睾丸激素水平，减少抑郁。有证据表明，睾丸激素可能会影响情绪。除了抗氧化和抗炎的特性，这项研究还提出了科学机制，即藏红花还可能通过影响中年和老年男性的睾丸激素来预防抑郁症。大剂量或长时间使用藏红花可能会导致副作用;因此，在服用藏红花补充剂的推荐剂量和持续时间之前，咨询医疗保健专业人员是很重要的，特别是如果一个人有任何潜在的健康问题或正在服用药物。独创性/价值本研究为研究人员提供了一个额外的视角，进行临床试验，使用藏红花来改善老年男性睾酮缺乏的情绪。
{"title":"The role of saffron (Crocus sativus L) on testosterone and depression in andropause middle-aged and elderly men: a systematic review","authors":"S. Amini, Houra Mohseni, B. Abiri, S. Jafarirad","doi":"10.1108/nfs-03-2023-0071","DOIUrl":"https://doi.org/10.1108/nfs-03-2023-0071","url":null,"abstract":"\u0000Purpose\u0000Depression is one of the most overlooked psychiatric disorders among middle-aged and elderly men. Saffron (Crocus sativus L.) stigmas are a favorite and common spice that is used as an antidepressant, an anti-inflammatory and a sexual stimulant. This systematic review aimed to provide a comprehensive survey of the effects of saffron on depression in middle-aged and elderly men.\u0000\u0000\u0000Design/methodology/approach\u0000The authors searched Web of Science, PubMed, ProQuest, Cochrane, Science Direct, Scopus and Google Scholar databases to gather any relevant studies published from 1980 to September 2022. This review included studies that examined the relationship between depression and testosterone concentration (four studies) or saffron’s effects on testosterone and depression (six studies).\u0000\u0000\u0000Findings\u0000Observational research showed an association between testosterone and depression in middle-aged and elderly men. Furthermore, animal studies have found that saffron increased testosterone levels and decreased depression in males. There is evidence that testosterone may contribute to the mood. Besides its antioxidant and anti-inflammatory properties, this study proposed scientific mechanisms that saffron may also play a protective role against depression through its influence on testosterone, in middle-aged and elderly men. The general use of saffron at high doses or for prolonged periods may cause side effects; therefore, it is important to consult a health-care professional before the recommended dosage and duration of saffron supplementation, especially if a person has any underlying health conditions or is taking medications.\u0000\u0000\u0000Originality/value\u0000This study provides researchers with an additional perspective for conducting clinical trials on the use of saffron to enhance the mood of elderly men with testosterone deficiency.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77642251","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 : 2023-07-13DOI: 10.1108/nfs-10-2022-0361
D. Lubis, K. T. Adhi, G. N. I. Pinatih, I. Mahendra, I. P. G. Bangkyt
Purpose There are insufficient health and nutrition education interventions targeting adolescent females in rural contexts in Indonesia. There is also a paucity of research evaluating the impact of implemented programs. This paper aims to develop and test the validity of a tailored education module to improve the knowledge, attitude and skills of adolescent females on health and nutrition. Design/methodology/approach The study was conducted between 2019 and 2023 in Ban Village, Karangasem Regency. This study used an explanatory sequential mixed methods research approach consisting of three stages: formative research using mixed methods, validation and review of the module by experts using the Delphi technique and pilot testing of the module. In the formative research stage, there were 40 female adolescent respondents implicated, in the validation and module review stage, there were 14 nutrition and public health experts implicated, and in the pilot test, a new cohort of 60 female adolescents were recruited. Validity was assessed by exploring the feasibility, reliability and linguistics of the module. The Delphi score was measured by the mean score and standard deviation. Findings The Health and Balanced Nutrition Education Module was impactful in improving the health and nutrition of female adolescents in Ban Village. The validation score of the module shows that from the total score of 4, construct reliability obtained a score of 3.18 with a 0.35 standard deviation. The construct feasibility and language revealed better scores, which were 3.31 with 0.4 standard deviations and 3.29 with 0.46 standard deviations, respectively. After dissemination of the module, participants’ mean score of knowledge on the importance of balanced nutrition significantly improved by 68.8% (p-value = 0.0001). Research limitations/implications The Health and Balance Nutrition Education Module has been proven to improve the awareness of adolescents on balanced nutrition. Nevertheless, this study also has limitations due to the small number of respondents attending the information sessions and the pilot testing. Further studies should consider using implementation research for scale-up in other parts of Bali. Practical implications This study provides insight for health and nutrition educators for creating modules that better align with the context and information needs of the target group particularly for adolescents in rural areas, which are seldom neglected. Social implications This study indicates that the trialed education materials can play a role in improving female adolescents’ knowledge of nutrition throughout their life cycle and their role in preventing stunting and noncommunicable diseases in later adult life. Originality/value The health and nutrition module trialed in the study is tailored specifically to the context of rural areas of Bali and validated by public health experts, then tested with 60 adolescents.
{"title":"Effectiveness of a tailored education module for improving the health and nutrition of adolescent females in rural Bali, Indonesia","authors":"D. Lubis, K. T. Adhi, G. N. I. Pinatih, I. Mahendra, I. P. G. Bangkyt","doi":"10.1108/nfs-10-2022-0361","DOIUrl":"https://doi.org/10.1108/nfs-10-2022-0361","url":null,"abstract":"\u0000Purpose\u0000There are insufficient health and nutrition education interventions targeting adolescent females in rural contexts in Indonesia. There is also a paucity of research evaluating the impact of implemented programs. This paper aims to develop and test the validity of a tailored education module to improve the knowledge, attitude and skills of adolescent females on health and nutrition.\u0000\u0000\u0000Design/methodology/approach\u0000The study was conducted between 2019 and 2023 in Ban Village, Karangasem Regency. This study used an explanatory sequential mixed methods research approach consisting of three stages: formative research using mixed methods, validation and review of the module by experts using the Delphi technique and pilot testing of the module. In the formative research stage, there were 40 female adolescent respondents implicated, in the validation and module review stage, there were 14 nutrition and public health experts implicated, and in the pilot test, a new cohort of 60 female adolescents were recruited. Validity was assessed by exploring the feasibility, reliability and linguistics of the module. The Delphi score was measured by the mean score and standard deviation.\u0000\u0000\u0000Findings\u0000The Health and Balanced Nutrition Education Module was impactful in improving the health and nutrition of female adolescents in Ban Village. The validation score of the module shows that from the total score of 4, construct reliability obtained a score of 3.18 with a 0.35 standard deviation. The construct feasibility and language revealed better scores, which were 3.31 with 0.4 standard deviations and 3.29 with 0.46 standard deviations, respectively. After dissemination of the module, participants’ mean score of knowledge on the importance of balanced nutrition significantly improved by 68.8% (p-value = 0.0001).\u0000\u0000\u0000Research limitations/implications\u0000The Health and Balance Nutrition Education Module has been proven to improve the awareness of adolescents on balanced nutrition. Nevertheless, this study also has limitations due to the small number of respondents attending the information sessions and the pilot testing. Further studies should consider using implementation research for scale-up in other parts of Bali.\u0000\u0000\u0000Practical implications\u0000This study provides insight for health and nutrition educators for creating modules that better align with the context and information needs of the target group particularly for adolescents in rural areas, which are seldom neglected.\u0000\u0000\u0000Social implications\u0000This study indicates that the trialed education materials can play a role in improving female adolescents’ knowledge of nutrition throughout their life cycle and their role in preventing stunting and noncommunicable diseases in later adult life.\u0000\u0000\u0000Originality/value\u0000The health and nutrition module trialed in the study is tailored specifically to the context of rural areas of Bali and validated by public health experts, then tested with 60 adolescents.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90752092","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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