Djomdi Djomdi, R. Ejoh, G. Pierre, C. Delattre, P. Michaud, R. Ndjouenkeu
The purpose of this study is to improve microbiological qualities of black tiger nut tubers. Thereby, black variety of tiger nut tubers (Cyperus esculentus) were differently processed in ascorbic acid and alkaline (Ca(OH)2 and Kanwa (alkaline calcium carbonate locally used to soften vegetable)) solutions at different concentrations and temperatures. The effect of these treatments on the water content (swelling), soluble loss, dehulling efficiency and microbial load was investigated. Water content or swelling of the tiger nut soaked in acid and alkaline solutions can be predicted by Peleg model like with brown variety.of C. esculentus tubers. This swelling lead to enhance dehulling efficiency of tuber but caused soluble solute loss overall at the highest temperature of soaking in vitamin C solution. Like soaking in water, the constant of Peleg (k1) decrease with the increase of the temperature of soaking, whereas the constant of capacity of Peleg (k2) is approximately 0.018% for all the conditions. Dehulling efficiency also increased with increasing temperatures (65% at 20°C to 70% at 60°C) for tiger nut tubers soaked in water (0 g/L), dehulling efficiency appeared most strongly affected by concentrations and temperatures of soaking solutions. Like dehulling efficiency, ascorbic solutions has given the best results in term of reduction of microbial load compared to the other soaking solutions. This reduction is considerable at the higher temperatures, reaching a maximum of 4.8 log reduction. Soaking and dehulling treatments gave to black tiger nut tuber effective decontamination in term of microbial load and obtained good microbiological quality for final process.
{"title":"Chemical Treatment of Black Tiger nut Tubers (Cyperusesculentus) Variety to Obtain a Bio-based Product","authors":"Djomdi Djomdi, R. Ejoh, G. Pierre, C. Delattre, P. Michaud, R. Ndjouenkeu","doi":"10.31579/2637-8914/069","DOIUrl":"https://doi.org/10.31579/2637-8914/069","url":null,"abstract":"The purpose of this study is to improve microbiological qualities of black tiger nut tubers. Thereby, black variety of tiger nut tubers (Cyperus esculentus) were differently processed in ascorbic acid and alkaline (Ca(OH)2 and Kanwa (alkaline calcium carbonate locally used to soften vegetable)) solutions at different concentrations and temperatures. The effect of these treatments on the water content (swelling), soluble loss, dehulling efficiency and microbial load was investigated. Water content or swelling of the tiger nut soaked in acid and alkaline solutions can be predicted by Peleg model like with brown variety.of C. esculentus tubers. This swelling lead to enhance dehulling efficiency of tuber but caused soluble solute loss overall at the highest temperature of soaking in vitamin C solution. Like soaking in water, the constant of Peleg (k1) decrease with the increase of the temperature of soaking, whereas the constant of capacity of Peleg (k2) is approximately 0.018% for all the conditions. Dehulling efficiency also increased with increasing temperatures (65% at 20°C to 70% at 60°C) for tiger nut tubers soaked in water (0 g/L), dehulling efficiency appeared most strongly affected by concentrations and temperatures of soaking solutions. Like dehulling efficiency, ascorbic solutions has given the best results in term of reduction of microbial load compared to the other soaking solutions. This reduction is considerable at the higher temperatures, reaching a maximum of 4.8 log reduction. Soaking and dehulling treatments gave to black tiger nut tuber effective decontamination in term of microbial load and obtained good microbiological quality for final process.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73591758","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}
Macronutrients play a very important role in plant growth and development. Three main elements are nitrogen, phosphorus, and potassium (N, P, K) and are required in abundance. They must be readily available through soil medium or fertilizer. The secondary elements are sulfur, calcium, and magnesium (S, Ca, Mg). The problem of low soil fertility and poor plant nutrition does not only affect crop yields but also crop quality. Various nutrient elements influence biochemical processes and eventually affect the overall quality of various crops and their products. Depending on the amount that is available for plant uptake, these nutrients influence crop yields and quality and plants treated with absence of nutrients in the nutrient solution showed that N and Ca were the most limiting nutrients to biomass production The crop quality characteristics mostly reported to be affected by plant nutrition include: proteins, carbohydrate, sucrose and fructose content in grains, root crops, tuber crops and fruits; vitamins like beta-carotene content in fruits and tubers; moisture content at storage in cereal grains, potato tuber density; and frying colours, and fruit weight. It has been noted that essential and beneficial nutrient elements contribute to crop quality through functioning as raw materials for the synthesis of various plant components that have food value to humans and animals.
{"title":"Review on Macronutrient in Agronomy Crops","authors":"Isreal Zewide, M. W.","doi":"10.31579/2637-8914/062","DOIUrl":"https://doi.org/10.31579/2637-8914/062","url":null,"abstract":"Macronutrients play a very important role in plant growth and development. Three main elements are nitrogen, phosphorus, and potassium (N, P, K) and are required in abundance. They must be readily available through soil medium or fertilizer. The secondary elements are sulfur, calcium, and magnesium (S, Ca, Mg). The problem of low soil fertility and poor plant nutrition does not only affect crop yields but also crop quality. Various nutrient elements influence biochemical processes and eventually affect the overall quality of various crops and their products. Depending on the amount that is available for plant uptake, these nutrients influence crop yields and quality and plants treated with absence of nutrients in the nutrient solution showed that N and Ca were the most limiting nutrients to biomass production The crop quality characteristics mostly reported to be affected by plant nutrition include: proteins, carbohydrate, sucrose and fructose content in grains, root crops, tuber crops and fruits; vitamins like beta-carotene content in fruits and tubers; moisture content at storage in cereal grains, potato tuber density; and frying colours, and fruit weight. It has been noted that essential and beneficial nutrient elements contribute to crop quality through functioning as raw materials for the synthesis of various plant components that have food value to humans and animals.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90920147","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}
Background: Obesity is a severe public health issue that is escalating at an alarming rate around the world. Almost all the developed and developing nations are experiencing this health crisis at varying levels; cultural and socio-demographic factors contributing significantly. Like many other Gulf countries, Oman is also facing increasing trends in obesity and the associated morbidities which have erupted as the most challenging health concerns in Oman, especially in women. Objective: This research was done to see impact of socio demographic factors such as age, occupation, marriage, education, income on obesity in Omani women. Method: A cross sectional study was done on 398 Omani women in the age group of 30 – 49 years with “BMI” (Body Mass Index) above 30. A questionnaire was used to collect socio demographic information of subjects through interview. The anthropometric measurements such as “BMI” and “WHR” (Waist Hip Ratio) were used to classify them as class I, II and III obese statistical models. Results: Sample of 398 women included 38 % in 30-34 years, 22% in 35-40 years, 16% in 40-44 years and 23% in 45-49 years age. 21% having BMI above 40 were classified as class III, 32% were class II (BMI 35-40) and 47% of women were class I obese (BMI 30-35). 60 % of sample was from Muscat and 40% from Batina. 76% of subjects were married, 18 % single and 3 % separated. 57 % of participants were from joint families and 43 % nuclear. 36% graduates, 25% diploma, 25% till high school and 14% middle school. 43% of women were not working and 51% working. 47% of subjects had family income over Rial Omani 2000, 45% between Rial Omani 600-2000 and 8% had income below Rial Omani 600. Conclusion: Results indicate high prevalence of obesity and its association with several socio demographic characteristics. There is an urgent need for launching awareness health program focusing on healthy lifestyle.
{"title":"Prevalence of Obesity and Its Association with Socio Demographic Factors in Obese Omani Women in the Age Group of 30-49 Years","authors":"M. Seth","doi":"10.31579/2637-8914/067","DOIUrl":"https://doi.org/10.31579/2637-8914/067","url":null,"abstract":"Background: Obesity is a severe public health issue that is escalating at an alarming rate around the world. Almost all the developed and developing nations are experiencing this health crisis at varying levels; cultural and socio-demographic factors contributing significantly. Like many other Gulf countries, Oman is also facing increasing trends in obesity and the associated morbidities which have erupted as the most challenging health concerns in Oman, especially in women. Objective: This research was done to see impact of socio demographic factors such as age, occupation, marriage, education, income on obesity in Omani women. Method: A cross sectional study was done on 398 Omani women in the age group of 30 – 49 years with “BMI” (Body Mass Index) above 30. A questionnaire was used to collect socio demographic information of subjects through interview. The anthropometric measurements such as “BMI” and “WHR” (Waist Hip Ratio) were used to classify them as class I, II and III obese statistical models. Results: Sample of 398 women included 38 % in 30-34 years, 22% in 35-40 years, 16% in 40-44 years and 23% in 45-49 years age. 21% having BMI above 40 were classified as class III, 32% were class II (BMI 35-40) and 47% of women were class I obese (BMI 30-35). 60 % of sample was from Muscat and 40% from Batina. 76% of subjects were married, 18 % single and 3 % separated. 57 % of participants were from joint families and 43 % nuclear. 36% graduates, 25% diploma, 25% till high school and 14% middle school. 43% of women were not working and 51% working. 47% of subjects had family income over Rial Omani 2000, 45% between Rial Omani 600-2000 and 8% had income below Rial Omani 600. Conclusion: Results indicate high prevalence of obesity and its association with several socio demographic characteristics. There is an urgent need for launching awareness health program focusing on healthy lifestyle.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84879516","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}
This study aimed to optimize buckwheat flour in bread. The product formulation was based on the results obtained from the DOE (Design of Expert) v 7.1.5. Buckwheat flour incorporated bread was prepared with the incorporation of buckwheat flour in 10%, 17.5%, 20%, 25%, 30%, 32.5%, and 40% concentration with wheat flour. The physical properties of buckwheat were analyzed along with the different physical properties of the prepared product. The proximate along with iron content and sensory analysis of buckwheat incorporated bread of different concentrations was carried out and the means were compared at a 5% level of significance. The physical properties of buckwheat revealed the l/b ratio of 1.51, bulk density of 70.23 Kg/HL, and 1000 Kernel weight of 22.12g, respectively. Physical analysis of the bread formulations showed that the loaf volume and specific loaf volume decreased while the weight increased with the incorporation of buckwheat flour. The lowest loaf volume of 204 cm3 and specific loaf volume of 1.86cm3/g was recorded for 40% buckwheat incorporated bread with an increased weight of 109.40g. The protein, fat, crude fiber, ash, and iron were found to be 12.55%, 4.89%, 1.56%, 2.43%, and 3.27 mg/100 g respectively, in 25% buckwheat flour incorporated bread. The formulation of 25% buckwheat flour was found to be best in sensory characteristics in terms of color, taste, flavor, crumb appearance, and overall acceptability. Hence, the results concluded that 25% buckwheat incorporated flour bread was the optimum bread formulation for the preparation of composite bread.
本研究旨在优化荞麦粉在面包中的应用。该产品配方基于DOE (Design of Expert) v 7.1.5获得的结果。将荞麦粉分别以10%、17.5%、20%、25%、30%、32.5%和40%的浓度与小麦粉掺入，制备荞麦粉掺入面包。对荞麦的物理性质进行了分析，并对所制产品的不同物理性质进行了分析。对不同浓度荞麦掺入面包进行了近似值、铁含量和感官分析，并在5%的显著水平上进行了均值比较。荞麦理化性状的l/b比为1.51，容重为70.23 Kg/HL，千粒重为22.12g。面包配方的物理分析表明，加入荞麦粉后，面包体积和比面包体积减小，重量增加。添加40%荞麦的面包的最低面包体积为204 cm3，比面包体积为1.86cm3/g，增加重量为109.40g。25%荞麦粉混合面包的蛋白质含量为12.55%，脂肪含量为4.89%，粗纤维含量为1.56%，灰分含量为2.43%，铁含量为3.27 mg/100 g。25%荞麦粉的配方被发现在颜色、味道、风味、面包屑外观和整体可接受性方面的感官特性最好。综上所述，25%荞麦加粉面包是制备复合面包的最佳面包配方。
{"title":"Preparation and Quality Evaluation of Buckwheat Incorporated Bread","authors":"Arjun Ghimire","doi":"10.31579/2637-8914/058","DOIUrl":"https://doi.org/10.31579/2637-8914/058","url":null,"abstract":"This study aimed to optimize buckwheat flour in bread. The product formulation was based on the results obtained from the DOE (Design of Expert) v 7.1.5. Buckwheat flour incorporated bread was prepared with the incorporation of buckwheat flour in 10%, 17.5%, 20%, 25%, 30%, 32.5%, and 40% concentration with wheat flour. The physical properties of buckwheat were analyzed along with the different physical properties of the prepared product. The proximate along with iron content and sensory analysis of buckwheat incorporated bread of different concentrations was carried out and the means were compared at a 5% level of significance. The physical properties of buckwheat revealed the l/b ratio of 1.51, bulk density of 70.23 Kg/HL, and 1000 Kernel weight of 22.12g, respectively. Physical analysis of the bread formulations showed that the loaf volume and specific loaf volume decreased while the weight increased with the incorporation of buckwheat flour. The lowest loaf volume of 204 cm3 and specific loaf volume of 1.86cm3/g was recorded for 40% buckwheat incorporated bread with an increased weight of 109.40g. The protein, fat, crude fiber, ash, and iron were found to be 12.55%, 4.89%, 1.56%, 2.43%, and 3.27 mg/100 g respectively, in 25% buckwheat flour incorporated bread. The formulation of 25% buckwheat flour was found to be best in sensory characteristics in terms of color, taste, flavor, crumb appearance, and overall acceptability. Hence, the results concluded that 25% buckwheat incorporated flour bread was the optimum bread formulation for the preparation of composite bread.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78116364","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}
Sweet basil (Ocimum basilicum L.) is an aromatic plant directly used for spice, medicine, feed of honeybee, ornamental and also used as raw material for different industries. Sweet basil is most widely cultivated due to its high economical value, popularity and demands among the economically important species of basil. Sweet basil is widely distributed throughout subtropic and tropical regions and currently widely cultivated in India, Ethiopia, Egypt, Iran, Japan, China and Turkey. Commercially, it extensively cultivated for essential oil production in many continents around the world for its numerous economical, medicinal and aromatic values. In Ethiopia, sweet basil is popular spice plant used by population and each Ethiopian ethnic groups have different names for sweet basil throughout the country. Ethiopian farmers conventionally cultivate and use this crop for house consumption and provide for local market mainly as spice. Sweet basil’s aromatic leaf directly used as flavouring agent in different foods and beverages industries. Oil and oleoresin of sweet basil indirectly widely used for flavour and fragrance in the food, pharmaceutical, cosmetic, and aromatherapy industries. It also used extensively in pharmaceutical, cosmetics, aromatherapy and food industry. The other use of sweet basil is for production of honey and can be used as ornamental plant. Sweet basil is very important crop that can play great role on the economy of Ethiopian farmers. Generally, Sweet basil plant is can be considered as; easily available, easy to grow, have multipurpose advantages that should be produced as high value crop.
{"title":"Benefit and use of Sweet Basil (Ocimum Basilicum l.) In Ethiopia: -A Review","authors":"D. Egata","doi":"10.31579/2637-8914/057","DOIUrl":"https://doi.org/10.31579/2637-8914/057","url":null,"abstract":"Sweet basil (Ocimum basilicum L.) is an aromatic plant directly used for spice, medicine, feed of honeybee, ornamental and also used as raw material for different industries. Sweet basil is most widely cultivated due to its high economical value, popularity and demands among the economically important species of basil. Sweet basil is widely distributed throughout subtropic and tropical regions and currently widely cultivated in India, Ethiopia, Egypt, Iran, Japan, China and Turkey. Commercially, it extensively cultivated for essential oil production in many continents around the world for its numerous economical, medicinal and aromatic values. In Ethiopia, sweet basil is popular spice plant used by population and each Ethiopian ethnic groups have different names for sweet basil throughout the country. Ethiopian farmers conventionally cultivate and use this crop for house consumption and provide for local market mainly as spice. Sweet basil’s aromatic leaf directly used as flavouring agent in different foods and beverages industries. Oil and oleoresin of sweet basil indirectly widely used for flavour and fragrance in the food, pharmaceutical, cosmetic, and aromatherapy industries. It also used extensively in pharmaceutical, cosmetics, aromatherapy and food industry. The other use of sweet basil is for production of honey and can be used as ornamental plant. Sweet basil is very important crop that can play great role on the economy of Ethiopian farmers. Generally, Sweet basil plant is can be considered as; easily available, easy to grow, have multipurpose advantages that should be produced as high value crop.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79334464","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}
Gamma irradiation is one of the most popular ray treatments in food industry. It's used to control micro-organisms proliferation in a wide range of products however the response of bacteria to low doses is still unknown. In this study we mainly focus on morphological alteration and virulence gene expression in Listeria monocytogenes after gamma irradiation treatments. The atomic force micrographs (AFM) showed that 0.5 kGy dose has no effect on the membrane morphology of L. monocytogenes. However, after 0.7 kGy treatment, the cells lost their typical shape and smooth membrane and 1 kGy dose was totally destructive. Moreover, membrane fatty acid composition was analyzed by the chromatographic method after different gamma doses. Significant modifications on fatty acids composition were detected in the irradiated strain showing a novo synthesis of membrane lipids: C12:0; C14:0; C15:0; C16:0 and C18:0. In addition, we reported an increase of the saturated fatty acid, essential for membrane adaptation under stress conditions. The expression levels of three virulence genes (hlyA, fri and prfA) were studied in the same conditions using real-time PCR technique. The analysis revealed that both prfA and fri genes were up-regulated after gamma treatment. The induction of prfA, which is a regulator gene, may affect the expression other genes controlling the adaptive form in the treated strain. This study open prospects for further researches to explain the regulatory mechanisms of the adaptive response in Listeria monocytogenes when exposed to sublethal irradiation-stress.
{"title":"Morphological Alterations and Virulence Gene Expression of Listeria Monocytogenes Cells in Response to Gamma Irradiation Treatments","authors":"Hamouda Elabed","doi":"10.31579/2637-8914/055","DOIUrl":"https://doi.org/10.31579/2637-8914/055","url":null,"abstract":"Gamma irradiation is one of the most popular ray treatments in food industry. It's used to control micro-organisms proliferation in a wide range of products however the response of bacteria to low doses is still unknown. In this study we mainly focus on morphological alteration and virulence gene expression in Listeria monocytogenes after gamma irradiation treatments. The atomic force micrographs (AFM) showed that 0.5 kGy dose has no effect on the membrane morphology of L. monocytogenes. However, after 0.7 kGy treatment, the cells lost their typical shape and smooth membrane and 1 kGy dose was totally destructive. Moreover, membrane fatty acid composition was analyzed by the chromatographic method after different gamma doses. Significant modifications on fatty acids composition were detected in the irradiated strain showing a novo synthesis of membrane lipids: C12:0; C14:0; C15:0; C16:0 and C18:0. In addition, we reported an increase of the saturated fatty acid, essential for membrane adaptation under stress conditions. The expression levels of three virulence genes (hlyA, fri and prfA) were studied in the same conditions using real-time PCR technique. The analysis revealed that both prfA and fri genes were up-regulated after gamma treatment. The induction of prfA, which is a regulator gene, may affect the expression other genes controlling the adaptive form in the treated strain. This study open prospects for further researches to explain the regulatory mechanisms of the adaptive response in Listeria monocytogenes when exposed to sublethal irradiation-stress.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75876032","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 relationships between tumorigenesis and nutrition are difficult to analyse. In addition to the composition of foods, a number of environmental and other factors modify the results of dietary observations. The nutritional factors can also be direct acting carcinogens, promoters and anti-promoters in the process of tumor formation. The most important promoters are excessive energy, high fat and animal protein intake, low fibre intake, and excessive alcohol consumption. The dietary fibre, antioxidant vitamins, antioxidant minerals and other elements play a prominent role among anti-promoters in foods. The primary purpose of the manuscript is to analyse these promoters, anti-promoters, and direct acting carcinogens. Furthermore, we prepare and present foods that significantly contribute to a tumor preventive diet and support the active defence of the human body with the help of gastronomic science.
{"title":"Analysis of the relationship between nutrition and cancer: Gastronomic options for prevention","authors":"M. Pal","doi":"10.31579/2637-8914/054","DOIUrl":"https://doi.org/10.31579/2637-8914/054","url":null,"abstract":"The relationships between tumorigenesis and nutrition are difficult to analyse. In addition to the composition of foods, a number of environmental and other factors modify the results of dietary observations. The nutritional factors can also be direct acting carcinogens, promoters and anti-promoters in the process of tumor formation. The most important promoters are excessive energy, high fat and animal protein intake, low fibre intake, and excessive alcohol consumption. The dietary fibre, antioxidant vitamins, antioxidant minerals and other elements play a prominent role among anti-promoters in foods. The primary purpose of the manuscript is to analyse these promoters, anti-promoters, and direct acting carcinogens. Furthermore, we prepare and present foods that significantly contribute to a tumor preventive diet and support the active defence of the human body with the help of gastronomic science.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73520614","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}
There are more and more group sports events and individual sporting opportunities in the world. In this case, a number of factors need coordinated organ function. This requires an increased attention to the protection of the athlete's health.The regular consumption of functional foods with physiologically active substances found in them can stimulate organ function. Physiologically active ingredients in these functional foods include minerals, macronutrients, conjugated linoleic acid, coenzyme Q10, probiotics, prebiotics, omega-3 fatty acids, choline, and vitamins. Their effect is also beneficial in the functioning of the movement system, circulatory system, visceral organs, regulatory system and sensory system. Our publication is aimed to analyze the organ systems used in the physical activity, the functional foods that affect them, and the active ingredients in them. It is imperative to use nutritionally rich foods for keeping good health.
{"title":"Analysis of Functional Foods and Active Ingredients used in Sports","authors":"M. Pal","doi":"10.31579/2637-8914/059","DOIUrl":"https://doi.org/10.31579/2637-8914/059","url":null,"abstract":"There are more and more group sports events and individual sporting opportunities in the world. In this case, a number of factors need coordinated organ function. This requires an increased attention to the protection of the athlete's health.The regular consumption of functional foods with physiologically active substances found in them can stimulate organ function. Physiologically active ingredients in these functional foods include minerals, macronutrients, conjugated linoleic acid, coenzyme Q10, probiotics, prebiotics, omega-3 fatty acids, choline, and vitamins. Their effect is also beneficial in the functioning of the movement system, circulatory system, visceral organs, regulatory system and sensory system. Our publication is aimed to analyze the organ systems used in the physical activity, the functional foods that affect them, and the active ingredients in them. It is imperative to use nutritionally rich foods for keeping good health.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80383376","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}
With the growing importance of gastronomic science, gastronomic workshops are also playing an important role worldwide. These workshops do not only specialize in the preparation and presentation of healthy eating, sports nutrition, or special diets. Gastronomy experts and nutritionists are also turning to the cuisines of nations with increasing curiosity. In order to provide a comprehensive overview of this, we present the characteristics of French, Italian, Hungarian, Indian, and Chinese cuisine in our manuscript. In addition, we prepare and present dishes that also serve as the basis of gastronomic workshops in accordance with international cuisines. These dishes include: Croassant with almond plant-based drink; Home-made pizza with basil, tomatoes and mozzarella; Hungarian Bean Soup; Home-made kebab with spicy chicken; Chinese noodles. We hope to contribute to the knowledge of international gastronomy and to the global health development with the prepared food.
{"title":"Wonders of International Gastronomy: French, Italian, Hungarian, Indian and Chinese Cuisine","authors":"M. Pal","doi":"10.31579/2637-8914/051","DOIUrl":"https://doi.org/10.31579/2637-8914/051","url":null,"abstract":"With the growing importance of gastronomic science, gastronomic workshops are also playing an important role worldwide. These workshops do not only specialize in the preparation and presentation of healthy eating, sports nutrition, or special diets. Gastronomy experts and nutritionists are also turning to the cuisines of nations with increasing curiosity. In order to provide a comprehensive overview of this, we present the characteristics of French, Italian, Hungarian, Indian, and Chinese cuisine in our manuscript. In addition, we prepare and present dishes that also serve as the basis of gastronomic workshops in accordance with international cuisines. These dishes include: Croassant with almond plant-based drink; Home-made pizza with basil, tomatoes and mozzarella; Hungarian Bean Soup; Home-made kebab with spicy chicken; Chinese noodles. We hope to contribute to the knowledge of international gastronomy and to the global health development with the prepared food.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"40 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73125640","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}
Background and aim: Osteoarthritis (OA) is a chronic degenerative disease characterized by an inflammatory state and significant oxidative stress. As curcuma is known for its anti-inflammatory and antioxidant activities, it could be used as alternative therapy next to or together with the standard treatment. This treatment consists of analgesics, steroids or non-steroidal anti-inflammatory drugs (NSAIDs) to reduce pain and inflammation related symptoms. The current study investigates the effect of bio-optimized curcuma on genetic (SIRT1) and metabolic regulation of inflammation and associated symptomatology in patients with osteoarthritis. Materials and methods: In the in vitro study, Hela human cells were seeded in 12-well plates, incubated with curcuma at different concentrations and incubated for 3, 6 and 24 hours. The targeted protein expression/phosphorylation was evaluated by immunoblotting, while cytotoxicity tests were performed by CellTiter-Blue Cell Viability Assay. In the in vivo study, a total of 33 patients were recruited and divided into 3 subgroups based on the treatment: standard treatment (ST), ST + curcuma and ST + curcuma + Vitamin D (2000UI). The health status (SF36) and osteoarthritis index (WOMAC score) were analyzed at 0; 1,5 and 3 months with blood sampling at 0 and 3 months for the evaluation of inflammation markers, 25 (OH) VitD and SIRT1. Results: in vitro data showed no statistically significant decrease (p>0.05) in the number of viable cells. The expression of SIRT1 and the activation of AMP activated protein kinase (AMPK) were significantly increased in all experimental groups compared with the control group (p<0.001). A significant increase in 25(OH) VitD values in the ST + curcuma + VitD group (p <0.007) and in SIRT1 in all groups taking curcuma (p <0.001) was shown. Also for IL-1 (p=0.031), IL-6 (p=0.031) and IFN-γ (p=0.013), all groups taking curcuma showed significantly lower inflammatory markers with no added value of vitamin D. Conclusions: Curcuma as an adjuvant to ST leads to a positive modulation of the SIRT1 pathway, a significant decline of blood inflammatory markers and a better osteoarthritis outcome. Osteoarthritis, a chronic degenerative disease characterized by an inflammatory state and significant oxidative stress Curcuma as alternative therapy next to or together with the standard treatment Effect of bio-optimized curcuma on genetic and metabolic regulation of inflammation Positive modulation of SIRT1 pathway, decline of blood inflammatory markers and a better OA outcome
{"title":"Bio-Optimized Curcuma as Adjuvant Therapy of Osteoarthritis and Its Influence on Gene Regulation (Sirt1), Metabolic Inflammation and Associated Symptoms","authors":"S. Bianchi","doi":"10.31579/2637-8914/052","DOIUrl":"https://doi.org/10.31579/2637-8914/052","url":null,"abstract":"Background and aim: Osteoarthritis (OA) is a chronic degenerative disease characterized by an inflammatory state and significant oxidative stress. As curcuma is known for its anti-inflammatory and antioxidant activities, it could be used as alternative therapy next to or together with the standard treatment. This treatment consists of analgesics, steroids or non-steroidal anti-inflammatory drugs (NSAIDs) to reduce pain and inflammation related symptoms. The current study investigates the effect of bio-optimized curcuma on genetic (SIRT1) and metabolic regulation of inflammation and associated symptomatology in patients with osteoarthritis. Materials and methods: In the in vitro study, Hela human cells were seeded in 12-well plates, incubated with curcuma at different concentrations and incubated for 3, 6 and 24 hours. The targeted protein expression/phosphorylation was evaluated by immunoblotting, while cytotoxicity tests were performed by CellTiter-Blue Cell Viability Assay. In the in vivo study, a total of 33 patients were recruited and divided into 3 subgroups based on the treatment: standard treatment (ST), ST + curcuma and ST + curcuma + Vitamin D (2000UI). The health status (SF36) and osteoarthritis index (WOMAC score) were analyzed at 0; 1,5 and 3 months with blood sampling at 0 and 3 months for the evaluation of inflammation markers, 25 (OH) VitD and SIRT1. Results: in vitro data showed no statistically significant decrease (p>0.05) in the number of viable cells. The expression of SIRT1 and the activation of AMP activated protein kinase (AMPK) were significantly increased in all experimental groups compared with the control group (p<0.001). A significant increase in 25(OH) VitD values in the ST + curcuma + VitD group (p <0.007) and in SIRT1 in all groups taking curcuma (p <0.001) was shown. Also for IL-1 (p=0.031), IL-6 (p=0.031) and IFN-γ (p=0.013), all groups taking curcuma showed significantly lower inflammatory markers with no added value of vitamin D. Conclusions: Curcuma as an adjuvant to ST leads to a positive modulation of the SIRT1 pathway, a significant decline of blood inflammatory markers and a better osteoarthritis outcome. Osteoarthritis, a chronic degenerative disease characterized by an inflammatory state and significant oxidative stress Curcuma as alternative therapy next to or together with the standard treatment Effect of bio-optimized curcuma on genetic and metabolic regulation of inflammation Positive modulation of SIRT1 pathway, decline of blood inflammatory markers and a better OA outcome","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80753585","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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