To monitor cucumbers' external quality, such as color changes or the presence of any damage during storage, a machine vision system was used. Red, Green, Blue (RGB) images were acquired in a "soft box," which provided a highly diffused lighting scene for observing visual changes such as color and appearance in the skin of cucumber. The RGB images were transformed into L*, a*,b*, and HSV spaces. Histograms for each channel in each color space were evaluated for image segmentation, and the blue (B) channel in the RGB color space was found superior in terms of measuring damage progression. Damage progression plots (DPP) were made from accumulated grayscale images in each of the color channels and to observe variation over time, absolute differential damage progression (ADDP) plots were generated. Overall, the order of channel utility was [B], [R, G, V], and [H, S, L*, a*, b*]. To assess which channel, in which colorspace, was most sensitive, i.e., could capture most of the information regarding day-to-day color changes, a principal component analysis (PCA) was performed. The PCA showed that all individual components in the RGB color space were suitable for obtaining information about the external changes of cucumber. Based on the results, the machine vision approach is recommended as a non-destructive technique for monitoring the external quality of stored fresh produce.
{"title":"Monitoring Postharvest Color Changes and Damage Progression of Cucumbers Using Machine Vision","authors":"A. Sarker, T. Grift","doi":"10.5539/jfr.v12n2p37","DOIUrl":"https://doi.org/10.5539/jfr.v12n2p37","url":null,"abstract":"To monitor cucumbers' external quality, such as color changes or the presence of any damage during storage, a machine vision system was used. Red, Green, Blue (RGB) images were acquired in a \"soft box,\" which provided a highly diffused lighting scene for observing visual changes such as color and appearance in the skin of cucumber. The RGB images were transformed into L*, a*,b*, and HSV spaces. Histograms for each channel in each color space were evaluated for image segmentation, and the blue (B) channel in the RGB color space was found superior in terms of measuring damage progression. Damage progression plots (DPP) were made from accumulated grayscale images in each of the color channels and to observe variation over time, absolute differential damage progression (ADDP) plots were generated. Overall, the order of channel utility was [B], [R, G, V], and [H, S, L*, a*, b*]. To assess which channel, in which colorspace, was most sensitive, i.e., could capture most of the information regarding day-to-day color changes, a principal component analysis (PCA) was performed. The PCA showed that all individual components in the RGB color space were suitable for obtaining information about the external changes of cucumber. Based on the results, the machine vision approach is recommended as a non-destructive technique for monitoring the external quality of stored fresh produce.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"20 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83916845","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}
M. Ando, N. Eisaki, W. Mok, Y. Hirahara, Aya Nohara, S. Kitao
Raw soy sauce, which is not sterilized, has a bright color and mild aroma, and possesses residual enzymatic activity to break down proteins and starch. Raw soy sauce is often used in combination with other seasonings. The enzymatic activity in raw soy sauce may be affected by the type of seasonings used in combination. In the present study, we examined the effect of cooking with other seasonings on the enzyme activity in raw soy sauce in a model experiment simulating actual cooking. In addition to raw soy sauce, we used white sugar, mirin (hon mirin, mirin-style seasoning, and boiled-down hon mirin), cooking sake, and grain vinegar as seasonings. Protease activity was measured under several heating conditions. When heated at 60°C, the degree of enzyme inactivation decreased as the ratio of the combination of white sugar, mirin-style seasoning, and boiled-down hon mirin increased. The results of the present study suggest that carbohydrate compounds commonly contained in each seasoning have a protective effect on the enzymes in raw soy sauce.
{"title":"Effect of Various Seasonings on Protease Activity in Raw Soy Sauce","authors":"M. Ando, N. Eisaki, W. Mok, Y. Hirahara, Aya Nohara, S. Kitao","doi":"10.5539/jfr.v12n2p51","DOIUrl":"https://doi.org/10.5539/jfr.v12n2p51","url":null,"abstract":"Raw soy sauce, which is not sterilized, has a bright color and mild aroma, and possesses residual enzymatic activity to break down proteins and starch. Raw soy sauce is often used in combination with other seasonings. The enzymatic activity in raw soy sauce may be affected by the type of seasonings used in combination. In the present study, we examined the effect of cooking with other seasonings on the enzyme activity in raw soy sauce in a model experiment simulating actual cooking. In addition to raw soy sauce, we used white sugar, mirin (hon mirin, mirin-style seasoning, and boiled-down hon mirin), cooking sake, and grain vinegar as seasonings. Protease activity was measured under several heating conditions. When heated at 60°C, the degree of enzyme inactivation decreased as the ratio of the combination of white sugar, mirin-style seasoning, and boiled-down hon mirin increased. The results of the present study suggest that carbohydrate compounds commonly contained in each seasoning have a protective effect on the enzymes in raw soy sauce.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90874287","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}
Morinda citrifolia (noni) fruit juice has been found to provide a wide range of potential health benefits. Among these are the reduction of free radicals and protection against lipid peroxide DNA damage in heavy cigarette smokers and athletes who had exercised to the point of exhaustion. These benefits have been observed after drinking a beverage containing a blend of noni juice from French Polynesia, Tahitian Noni® Juice (TNJ). To determine if TNJ exerts more immediate antioxidant effects, and under less extreme conditions, in vitro tests and a trial involving healthy young adult men were conducted. In the human study, volunteers drank 200 mL TNJ, orange juice or water following an overnight fast. Blood samples were collected before and 1 hour following ingestion of the beverages. Plasma and red cell lysate (erythrocyte) samples were measured for antioxidant activity potentiometrically. TNJ exhibited high in vitro antioxidant activity in the 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging, reducing power and lipid hydroperoxide scavenging assays. TNJ also significantly increased mean antioxidant activity in plasma and erythrocytes of healthy volunteers. The effect of TNJ in erythrocytes was approximately 4.6 times greater than that of orange juice. There were no increases observed in the water group. The results of this study reveal that TNJ can provide antioxidant benefits shortly after ingestion and under more everyday conditions, not only in extreme circumstances or when consumed repeatedly.
{"title":"Antioxidant Activity of Noni Juice in Vitro and in Human Volunteers","authors":"B. West","doi":"10.5539/jfr.v12n2p29","DOIUrl":"https://doi.org/10.5539/jfr.v12n2p29","url":null,"abstract":"Morinda citrifolia (noni) fruit juice has been found to provide a wide range of potential health benefits. Among these are the reduction of free radicals and protection against lipid peroxide DNA damage in heavy cigarette smokers and athletes who had exercised to the point of exhaustion. These benefits have been observed after drinking a beverage containing a blend of noni juice from French Polynesia, Tahitian Noni® Juice (TNJ). To determine if TNJ exerts more immediate antioxidant effects, and under less extreme conditions, in vitro tests and a trial involving healthy young adult men were conducted. In the human study, volunteers drank 200 mL TNJ, orange juice or water following an overnight fast. Blood samples were collected before and 1 hour following ingestion of the beverages. Plasma and red cell lysate (erythrocyte) samples were measured for antioxidant activity potentiometrically. TNJ exhibited high in vitro antioxidant activity in the 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging, reducing power and lipid hydroperoxide scavenging assays. TNJ also significantly increased mean antioxidant activity in plasma and erythrocytes of healthy volunteers. The effect of TNJ in erythrocytes was approximately 4.6 times greater than that of orange juice. There were no increases observed in the water group. The results of this study reveal that TNJ can provide antioxidant benefits shortly after ingestion and under more everyday conditions, not only in extreme circumstances or when consumed repeatedly.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72792585","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}
Luiz C. G. Diogenes, A. Kluczkovski, Abrames F. F. Goes, S. C. B. Pinto, C. Araújo, Augusto Kluczkovski-Junior
Aflatoxins (AFL) are fungal metabolites that can contaminate animal feed, causing toxic effects after consumption. Among the AFL, there are reports of the occurrence of aflatoxin M1 (AFM1) in milk, so the objective of this work was to evaluate the AFM1 content in bovine milk samples produced in the State of Amazonas-Brazil. Of the analyzed samples (n=30), 20% were found to be contaminated with AFM1 in the range of 0.093-0.320 μg/kg (Limit of detection= 0.0625 μg/mL). No sample exceeded current Brazilian legislation, but all exceeded the maximum European regulatory limit of 0.05 μg/kg. Risk analysis estimated a daily intake of 5.357 x 10-7 mg/kg body weight/day for men and 6.257 x 10-7 mg/kg body weight/day for women. The MOE result did not indicate concern in public health aspects. On the other hand, the occurrence of AFM1 in the state of Amazonas was observed in an unprecedented way and need further investigation including other dairy products.
{"title":"Occurrence of Aflatoxin M1 and Risk Assessment in Bovine Milk from the Amazon Region","authors":"Luiz C. G. Diogenes, A. Kluczkovski, Abrames F. F. Goes, S. C. B. Pinto, C. Araújo, Augusto Kluczkovski-Junior","doi":"10.5539/jfr.v12n2p23","DOIUrl":"https://doi.org/10.5539/jfr.v12n2p23","url":null,"abstract":"Aflatoxins (AFL) are fungal metabolites that can contaminate animal feed, causing toxic effects after consumption. Among the AFL, there are reports of the occurrence of aflatoxin M1 (AFM1) in milk, so the objective of this work was to evaluate the AFM1 content in bovine milk samples produced in the State of Amazonas-Brazil. Of the analyzed samples (n=30), 20% were found to be contaminated with AFM1 in the range of 0.093-0.320 μg/kg (Limit of detection= 0.0625 μg/mL). No sample exceeded current Brazilian legislation, but all exceeded the maximum European regulatory limit of 0.05 μg/kg. Risk analysis estimated a daily intake of 5.357 x 10-7 mg/kg body weight/day for men and 6.257 x 10-7 mg/kg body weight/day for women. The MOE result did not indicate concern in public health aspects. On the other hand, the occurrence of AFM1 in the state of Amazonas was observed in an unprecedented way and need further investigation including other dairy products.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76018131","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}
Mary Nkongho Tanyitiku, Exodus Akwa Teh, Royas Mawe Laison, I. C. N. Petcheu
This study sought to understand the health risks of foodborne pathogens in fresh leafy vegetables that are grown and consumed locally in Yaounde, Cameroon. Through a survey, 200 respondents were recruited to relate possible food-related illnesses to leafy vegetable consumption. Additionally, a total of 168 vegetable samples consisting of six leafy vegetables and 15 irrigated water samples from five water sources were collected from farms and local markets for microbiological analysis. Using a high-fidelity DNA polymerase, five potential bacterial pathogens, namely, Shiga-toxin producing Escherichia coli (STEC), Campylobacter spp., Salmonella spp., Listeria monocytogenes and Yersinia enterocolitica were also examined. The mean counts of total viable count and total coliforms followed decreasing trends from vegetables obtained on the farms to the local markets, and these ranged from 4.98-8.74 log cfu/g and 1.77-7.42 log cfu/g respectively. All pathogens detected were of significant concern to public health showing high occurrence in some vegetables: STEC (20%) and Yersinia enterolitica (13%) in cabbage, Campylobacter spp. (21%) in lettuce, Listeria monocytogenes (15%) in African nightshade, and Salmonella spp. (15%) in amaranth. Importantly, 42% of respondents highlighted that they frequently got sick from eating leafy vegetables from the study area. These microbiological and qualitative results along with certain vegetable farming and vending practices (such as the use of untreated sewage water for crop irrigation, the sales of physically dirty, muddy, and unpackaged vegetables) indicated that foodborne diseases could be occurring among leafy vegetable-consuming populations in Cameroon.
{"title":"Foodborne Pathogens in Leafy Vegetables Grown and Consumed Locally in Yaounde, Cameroon: A Public Health Concern","authors":"Mary Nkongho Tanyitiku, Exodus Akwa Teh, Royas Mawe Laison, I. C. N. Petcheu","doi":"10.5539/jfr.v12n2p11","DOIUrl":"https://doi.org/10.5539/jfr.v12n2p11","url":null,"abstract":"This study sought to understand the health risks of foodborne pathogens in fresh leafy vegetables that are grown and consumed locally in Yaounde, Cameroon. Through a survey, 200 respondents were recruited to relate possible food-related illnesses to leafy vegetable consumption. Additionally, a total of 168 vegetable samples consisting of six leafy vegetables and 15 irrigated water samples from five water sources were collected from farms and local markets for microbiological analysis. Using a high-fidelity DNA polymerase, five potential bacterial pathogens, namely, Shiga-toxin producing Escherichia coli (STEC), Campylobacter spp., Salmonella spp., Listeria monocytogenes and Yersinia enterocolitica were also examined. The mean counts of total viable count and total coliforms followed decreasing trends from vegetables obtained on the farms to the local markets, and these ranged from 4.98-8.74 log cfu/g and 1.77-7.42 log cfu/g respectively. All pathogens detected were of significant concern to public health showing high occurrence in some vegetables: STEC (20%) and Yersinia enterolitica (13%) in cabbage, Campylobacter spp. (21%) in lettuce, Listeria monocytogenes (15%) in African nightshade, and Salmonella spp. (15%) in amaranth. Importantly, 42% of respondents highlighted that they frequently got sick from eating leafy vegetables from the study area. These microbiological and qualitative results along with certain vegetable farming and vending practices (such as the use of untreated sewage water for crop irrigation, the sales of physically dirty, muddy, and unpackaged vegetables) indicated that foodborne diseases could be occurring among leafy vegetable-consuming populations in Cameroon.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89369848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The effects of oxygen transmission rate of packaging material on the shelf life of aquaponically-grown Finstar lettuce was studied. Parameters of packaging headspace gas composition (oxygen and carbon dioxide concentrations), lettuce pH, percentage weight loss, total aerobic microorganisms, and color were analyzed every ten days for sixty days. Finstar lettuce was stored at 4○C in four different types of packages (treatments), including a clamshell package and three film bags with oxygen transmission rates (OTR) of 3.0-6.0 cc/(m2/24 hr/1 atm), 80-90 cc/(m2/24 hr/1 atm), and >225 cc/(m2/24 hr/1 atm). The percentage weight loss of the 3.0-6.0 OTR package (-0.76-1.05%) was lowest while the percentage weight loss of the clamshell package was highest (0.81-7.72%) among packaging treatments. Nearly ½ of the panelists rated lettuce as fresh enough to eat as is after 50 days of storage in 80-90 cc/(m2/24 hr/1 atm) films while lettuce packaged in the other treatments had less that 1/3 of the panelists judging the lettuce fresh enogh to eat as is. The long shelf-life may be attributed to Finstar having resilient genetic properties along with being greenhouse-grown which lessens the possibility of contamination compared to field-grown lettuces.
{"title":"Shelf Life of Aquaponically-grown Finstar Lettuce in Different Oxygen Transmission Rate Films","authors":"K. White, J. Northcutt, L. Beecher, P. Dawson","doi":"10.5539/jfr.v12n2p1","DOIUrl":"https://doi.org/10.5539/jfr.v12n2p1","url":null,"abstract":"The effects of oxygen transmission rate of packaging material on the shelf life of aquaponically-grown Finstar lettuce was studied. Parameters of packaging headspace gas composition (oxygen and carbon dioxide concentrations), lettuce pH, percentage weight loss, total aerobic microorganisms, and color were analyzed every ten days for sixty days. Finstar lettuce was stored at 4○C in four different types of packages (treatments), including a clamshell package and three film bags with oxygen transmission rates (OTR) of 3.0-6.0 cc/(m2/24 hr/1 atm), 80-90 cc/(m2/24 hr/1 atm), and >225 cc/(m2/24 hr/1 atm). The percentage weight loss of the 3.0-6.0 OTR package (-0.76-1.05%) was lowest while the percentage weight loss of the clamshell package was highest (0.81-7.72%) among packaging treatments. Nearly ½ of the panelists rated lettuce as fresh enough to eat as is after 50 days of storage in 80-90 cc/(m2/24 hr/1 atm) films while lettuce packaged in the other treatments had less that 1/3 of the panelists judging the lettuce fresh enogh to eat as is. The long shelf-life may be attributed to Finstar having resilient genetic properties along with being greenhouse-grown which lessens the possibility of contamination compared to field-grown lettuces.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90799948","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}
Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org Reviewers for Volume 12, Number 1 Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania Diego A. Moreno-Fernández, CEBAS-CSIC, Spain Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal Hatice Reyhan Oziyi, Antalya Bilim University, Turkey J. Basilio Heredia, Research Center for Food and Development, Mexico Jelena Dragisic Maksimovic, University of Belgrade, Serbia Maria Margareth Veloso Naves, Federal University of Goias, Brazil Marie Lys Irakoze, Dedan Kimathi University of Technology, RWANDARwanda Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia Olutosin Otekunrin, Federal University of Agriculture, Nigeria Tooba Mehfooz, Iqra University, Pakistan
{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 12 No. 1","authors":"Bella Dong","doi":"10.5539/jfr.v12n1p86","DOIUrl":"https://doi.org/10.5539/jfr.v12n1p86","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 12, Number 1 \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Hatice Reyhan Oziyi, Antalya Bilim University, Turkey \u0000 \u0000J. Basilio Heredia, Research Center for Food and Development, Mexico \u0000 \u0000Jelena Dragisic Maksimovic, University of Belgrade, Serbia \u0000 \u0000Maria Margareth Veloso Naves, Federal University of Goias, Brazil \u0000 \u0000Marie Lys Irakoze, Dedan Kimathi University of Technology, RWANDARwanda \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Olutosin Otekunrin, Federal University of Agriculture, Nigeria \u0000 \u0000Tooba Mehfooz, Iqra University, Pakistan","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87913883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The global reliance upon cereal grains, not only for domestic consumption, but also for export in international markets continues to be critical to many countries’ economies. The ecological impacts of the various steps along the supply chain required to get product to the consumer, whether it be fuel, feed, or food, have significant environmental impacts. Ecological assessments have focused historically upon carbon footprints, but by considering other measures of life cycle assessments (LCA), we can come to a better understanding of the environmental significance that some of the most critical crops in our world have. The goal of this study was to compile environmental impact data from published literature and conduct synthesis to determine ecological trends. Published data was compiled and analyzed to determine where critical environmental shortcomings were in the cereal grain industry. Analysis of these data will enable recommendations to be made concerning the weaker spots in supply chains (i.e., more environmentally impactful). In addition, by expanding the geographic locations to an international scale, this study will allow for environmental impacts to be assessed based on various approaches found across the globe. As long as our world continues to place significant emphasis on cereal grains as foundations for societies, we need to better understand the ramifications of these critical crops' ecological impacts and how best to address them.
{"title":"A Review of Environmental Impacts of Cereal Grain Supply Chains","authors":"K. Rosentrater","doi":"10.5539/jfr.v12n1p60","DOIUrl":"https://doi.org/10.5539/jfr.v12n1p60","url":null,"abstract":"The global reliance upon cereal grains, not only for domestic consumption, but also for export in international markets continues to be critical to many countries’ economies. The ecological impacts of the various steps along the supply chain required to get product to the consumer, whether it be fuel, feed, or food, have significant environmental impacts. Ecological assessments have focused historically upon carbon footprints, but by considering other measures of life cycle assessments (LCA), we can come to a better understanding of the environmental significance that some of the most critical crops in our world have. The goal of this study was to compile environmental impact data from published literature and conduct synthesis to determine ecological trends. Published data was compiled and analyzed to determine where critical environmental shortcomings were in the cereal grain industry. Analysis of these data will enable recommendations to be made concerning the weaker spots in supply chains (i.e., more environmentally impactful). In addition, by expanding the geographic locations to an international scale, this study will allow for environmental impacts to be assessed based on various approaches found across the globe. As long as our world continues to place significant emphasis on cereal grains as foundations for societies, we need to better understand the ramifications of these critical crops' ecological impacts and how best to address them.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87157948","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}
C. Mutelo, V. Nyau, B. Choobe, P. Marinda, T. Hachibamba
In recent years, the potential role of edible wild fruits has been recognized in the reduction of poverty and improving human health and nutrition. Edible wild fruits are an important source of household food security for the poor in both rural and urban communities. Edible wild fruits tend to be overlooked by policy-makers despite their significant contribution to food security, nutrition and health. The aim of this study was to establish indigenous knowledge on utilization aspects of selected edible wild fruits Masuku (Uapaca kirkiana), Impundu (Parinari curatellifolia), Intungulu (Afromomum africanum) and Imfungo (Anisophyllea Boehimii). A survey was used to establish indigenous knowledge based on utilization, nutritional and food safety aspects of the selected fruits. Detailed questionnaires and focused group discussions were used to collect data on these aspects. Data from the survey were analysed using Statistical Package for the Social Sciences (SPSS version 22). The findings from this study revealed that Masuku, Impundu, Intungulu and Imfungo are mainly consumed unprocessed. The reasons for consuming these fruits include satisfying hunger, snacking, sweetness, and sour taste. Processing of products such as jams, juices and fermented beverages was reported in isolated cases. The wild fruits under investigation were reported to have medicinal uses that included blocking diarrhoea, boosting the immune system, increasing blood levels and boosting appetite of the sick. Food safety concerns were reported for Intungulu and Masuku when consumed in excess. The Intungulu fruit was reported to cause stomach pain due to its high acidic nature while its seeds cause intestinal obstruction when consumed in excess. Excessive consumption of Masuku fruit was reported to cause stomach bloating and sores on the upper pallet of the mouth. Indigenous knowledge revealed valuable data on utilization, nutritional, medicinal and food safety aspects of the fruits.
{"title":"Indigenous Knowledge on Utilization Aspects of Selected Edible Wild Fruits from Zambia","authors":"C. Mutelo, V. Nyau, B. Choobe, P. Marinda, T. Hachibamba","doi":"10.5539/jfr.v12n1p48","DOIUrl":"https://doi.org/10.5539/jfr.v12n1p48","url":null,"abstract":"In recent years, the potential role of edible wild fruits has been recognized in the reduction of poverty and improving human health and nutrition. Edible wild fruits are an important source of household food security for the poor in both rural and urban communities. Edible wild fruits tend to be overlooked by policy-makers despite their significant contribution to food security, nutrition and health. The aim of this study was to establish indigenous knowledge on utilization aspects of selected edible wild fruits Masuku (Uapaca kirkiana), Impundu (Parinari curatellifolia), Intungulu (Afromomum africanum) and Imfungo (Anisophyllea Boehimii). A survey was used to establish indigenous knowledge based on utilization, nutritional and food safety aspects of the selected fruits. Detailed questionnaires and focused group discussions were used to collect data on these aspects. Data from the survey were analysed using Statistical Package for the Social Sciences (SPSS version 22). The findings from this study revealed that Masuku, Impundu, Intungulu and Imfungo are mainly consumed unprocessed. The reasons for consuming these fruits include satisfying hunger, snacking, sweetness, and sour taste. Processing of products such as jams, juices and fermented beverages was reported in isolated cases. The wild fruits under investigation were reported to have medicinal uses that included blocking diarrhoea, boosting the immune system, increasing blood levels and boosting appetite of the sick. Food safety concerns were reported for Intungulu and Masuku when consumed in excess. The Intungulu fruit was reported to cause stomach pain due to its high acidic nature while its seeds cause intestinal obstruction when consumed in excess. Excessive consumption of Masuku fruit was reported to cause stomach bloating and sores on the upper pallet of the mouth. Indigenous knowledge revealed valuable data on utilization, nutritional, medicinal and food safety aspects of the fruits.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82161421","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}
Naem is a traditional Asian fermented sausage made from the mixture of raw meat, cooked rice, garlic, salt, sugar, spices, and sodium nitrite. With consumers more concerned with healthy food choices, Hibiscus sabdariffa (HS) can be used as substitute for sodium nitrite in Naem preparation. Therefore, the objective of this study was to evaluate the effects of HS on the sensory, quality, and physicochemical analyses of Naem products. Four concentrations of HS were evaluated in this experiment: 1) 0%, 2) 1%, 3) 3% and 4) 5% HS. Treatments were analyzed for sensory evaluation by using a 9-point hedonic scale (trained panelists = 38). Physicochemical characteristics were evaluated for color (L*, a*, and b* values), pH, water activity, moisture (%), ash content, and lipid stability (TBARS). In addition, nutrition profiles, lactic acid bacteria, aerobic plate counts, Escherichia coli, and Listeria spp. were completed. SPSS with one-way ANOVA was used to evaluate any significant differences with p<0.05. The sensory evaluation revealed that Naem prepared with 3% HS had the highest overall acceptance scores (5.76), flavor (5.81), and taste (5.66). In addition, fermented Naem with 3% HS showed the highest scores of acceptability (92.2%), purchase intent (71.1%), and lactic acid bacteria counts (5.41 log CFU/g). The initial pH values, water activity, moisture (%), and ash content in this experiment ranged from 5.44-5.57, 0.93-0.94, 63.17-64.94%, and 1.51-1.74%, respectively. There was a significant (p<0.05) on color after 7 days storage at 3°C. Specifically, a* values were decreased in all treatments. The control treatment obtained the highest TBARS values (0.83 mg MDA/kg). No E. coli or Listeria spp. were detected. The results of this study indicate that Hibiscus sabdariffa can be used as a natural spice for Naem products which may help the meat industry increase market share through this innovative product.
{"title":"Effect of Hibicus sabdariffa on the Nutritional and Sensory Properties of Novel Naem Product","authors":"W. Tangkham, Duyen T Bui, F. LeMieux","doi":"10.5539/jfr.v12n1p36","DOIUrl":"https://doi.org/10.5539/jfr.v12n1p36","url":null,"abstract":"Naem is a traditional Asian fermented sausage made from the mixture of raw meat, cooked rice, garlic, salt, sugar, spices, and sodium nitrite. With consumers more concerned with healthy food choices, Hibiscus sabdariffa (HS) can be used as substitute for sodium nitrite in Naem preparation. Therefore, the objective of this study was to evaluate the effects of HS on the sensory, quality, and physicochemical analyses of Naem products. Four concentrations of HS were evaluated in this experiment: 1) 0%, 2) 1%, 3) 3% and 4) 5% HS. Treatments were analyzed for sensory evaluation by using a 9-point hedonic scale (trained panelists = 38). Physicochemical characteristics were evaluated for color (L*, a*, and b* values), pH, water activity, moisture (%), ash content, and lipid stability (TBARS). In addition, nutrition profiles, lactic acid bacteria, aerobic plate counts, Escherichia coli, and Listeria spp. were completed. SPSS with one-way ANOVA was used to evaluate any significant differences with p<0.05. The sensory evaluation revealed that Naem prepared with 3% HS had the highest overall acceptance scores (5.76), flavor (5.81), and taste (5.66). In addition, fermented Naem with 3% HS showed the highest scores of acceptability (92.2%), purchase intent (71.1%), and lactic acid bacteria counts (5.41 log CFU/g). The initial pH values, water activity, moisture (%), and ash content in this experiment ranged from 5.44-5.57, 0.93-0.94, 63.17-64.94%, and 1.51-1.74%, respectively. There was a significant (p<0.05) on color after 7 days storage at 3°C. Specifically, a* values were decreased in all treatments. The control treatment obtained the highest TBARS values (0.83 mg MDA/kg). No E. coli or Listeria spp. were detected. The results of this study indicate that Hibiscus sabdariffa can be used as a natural spice for Naem products which may help the meat industry increase market share through this innovative product.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89295844","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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