Pub Date : 2022-02-16DOI: 10.1108/nfs-11-2021-0349
M. Mohajeri
Purpose This study aims to assess the association of dietary inflammatory index (DII), consumption of functional food and some antioxidants with COVID-19 vaccine side effects in Iranian adults. Design/methodology/approach This was a case–control study conducted among the 1,067 Iranian adults who were invited to participate through WhatsApp software. The dietary intake was assessed using the food frequency questionnaire. Findings There was a significant difference (p = 0.04) in vitamin D consumption between healthy people and persons with a vaccine side effect. Vitamin E intake in healthy participants was significantly (p = 0.04) more than case group. There was a significant difference in the consumption of zinc (p = 0.01), selenium (p = 0.02) and vitamin C (p = 0.02), between persons without vaccine side effects and the case group. Consumption of onion (82.5 ± 9.5 g/day vs 32.2 ± 6.3; p = 0.0001), garlic (6 ± 0.3 g/day vs 0.2 ± 0.08; p = 0.0001) and oat (2.2 ± 0.05 g/day vs 0.5 ± 0.01; p = 0.001) in the control group was significantly more than persons with vaccine side effects. With the increase in each unit in the score of the DII, the risk of COVID-19 vaccine side effect incidence increased 1.7 times (OR = 1.7; 95% CI: 1.3–1.8). Originality/value To the best of the authors’ knowledge, this study is the first that investigated the association between functional food intake and side effects of the COVID-19 vaccine.
{"title":"The association of dietary inflammatory index, functional foods and some antioxidants intake with COVID-19 vaccine side effects in Iranian adults","authors":"M. Mohajeri","doi":"10.1108/nfs-11-2021-0349","DOIUrl":"https://doi.org/10.1108/nfs-11-2021-0349","url":null,"abstract":"\u0000Purpose\u0000This study aims to assess the association of dietary inflammatory index (DII), consumption of functional food and some antioxidants with COVID-19 vaccine side effects in Iranian adults.\u0000\u0000\u0000Design/methodology/approach\u0000This was a case–control study conducted among the 1,067 Iranian adults who were invited to participate through WhatsApp software. The dietary intake was assessed using the food frequency questionnaire.\u0000\u0000\u0000Findings\u0000There was a significant difference (p = 0.04) in vitamin D consumption between healthy people and persons with a vaccine side effect. Vitamin E intake in healthy participants was significantly (p = 0.04) more than case group. There was a significant difference in the consumption of zinc (p = 0.01), selenium (p = 0.02) and vitamin C (p = 0.02), between persons without vaccine side effects and the case group. Consumption of onion (82.5 ± 9.5 g/day vs 32.2 ± 6.3; p = 0.0001), garlic (6 ± 0.3 g/day vs 0.2 ± 0.08; p = 0.0001) and oat (2.2 ± 0.05 g/day vs 0.5 ± 0.01; p = 0.001) in the control group was significantly more than persons with vaccine side effects. With the increase in each unit in the score of the DII, the risk of COVID-19 vaccine side effect incidence increased 1.7 times (OR = 1.7; 95% CI: 1.3–1.8).\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this study is the first that investigated the association between functional food intake and side effects of the COVID-19 vaccine.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48010369","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 : 2022-02-11DOI: 10.1108/nfs-10-2021-0304
F. Adeboyejo, O. Aderibigbe, Fehintola Oluwatosin Ojo, Steven Akintomide Fagbemi
Purpose Several factors may play critical roles in alterations to product quality during storage of hog plum juice. This study aims to evaluate variations to physicochemical, antioxidant, anti-nutritional properties and microbial stability of hog plum juice during storage. Design/methodology/approach Juice was produced from hog plum fruits and stored for eight weeks at refrigerated and ambient conditions. Physicochemical, antioxidant properties, antinutritional factors and microbial properties of juices were determined using standard procedures Findings Degradation of ascorbic acid was higher in juices stored at ambient conditions (64.4%) compared to those stored by refrigeration (44.4%). Trends were similar for total phenolic, total flavonoid and total carotenoid contents. Total phenolic, total carotenoid and lycopene contents of fresh juice were 3.9 mg GAE/mL, 4.0 mg/mL and 1.3 mg/mL, which were not significantly different (at p = 0.08, 0.07 and 0.08, respectively) from the values at two weeks of storage at refrigerated conditions (3.9 mg GAE/mL, 3.9 mg/mL and 1.3 mg/mL). A sharp decrease of more than 40% (p = 0.02) in lycopene was recorded after four weeks, irrespective of storage temperature. Pasteurized hog plum juice showed no microbial growth until after four weeks of refrigerated storage when 1 CFU/mL each of bacterial and fungal growth were recorded. The juices, however, showed higher susceptibility to fungal growth as storage period increased. Research limitations/implications Other variables not considered in this study such as nature of packaging materials may have significantly contributed to the observed data set. Further studies may, therefore, widen the scope of discussion to evaluate the associated relationship of these variables. Hog plum juice retained a considerable amount of bioactive components during refrigerated storage, which makes it a viable nutraceutical drink with industrial potentials and possible positive health implications for consumers. Practical implications This study provides new information that support the possible classification and use of hog plum juice as a safe functional beverage for human consumption. Originality/value Although the effect of storage temperature was significant in most of the properties studied, storage duration seems to have a greater influence on the stability of quality parameters during the storage of hog plum juice.
{"title":"Changes in quality parameters and microbial stability of hog plum (Spondias mombin Linn.) juice during ambient and refrigerated storage","authors":"F. Adeboyejo, O. Aderibigbe, Fehintola Oluwatosin Ojo, Steven Akintomide Fagbemi","doi":"10.1108/nfs-10-2021-0304","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0304","url":null,"abstract":"\u0000Purpose\u0000Several factors may play critical roles in alterations to product quality during storage of hog plum juice. This study aims to evaluate variations to physicochemical, antioxidant, anti-nutritional properties and microbial stability of hog plum juice during storage.\u0000\u0000\u0000Design/methodology/approach\u0000Juice was produced from hog plum fruits and stored for eight weeks at refrigerated and ambient conditions. Physicochemical, antioxidant properties, antinutritional factors and microbial properties of juices were determined using standard procedures\u0000\u0000\u0000Findings\u0000Degradation of ascorbic acid was higher in juices stored at ambient conditions (64.4%) compared to those stored by refrigeration (44.4%). Trends were similar for total phenolic, total flavonoid and total carotenoid contents. Total phenolic, total carotenoid and lycopene contents of fresh juice were 3.9 mg GAE/mL, 4.0 mg/mL and 1.3 mg/mL, which were not significantly different (at p = 0.08, 0.07 and 0.08, respectively) from the values at two weeks of storage at refrigerated conditions (3.9 mg GAE/mL, 3.9 mg/mL and 1.3 mg/mL). A sharp decrease of more than 40% (p = 0.02) in lycopene was recorded after four weeks, irrespective of storage temperature. Pasteurized hog plum juice showed no microbial growth until after four weeks of refrigerated storage when 1 CFU/mL each of bacterial and fungal growth were recorded. The juices, however, showed higher susceptibility to fungal growth as storage period increased.\u0000\u0000\u0000Research limitations/implications\u0000Other variables not considered in this study such as nature of packaging materials may have significantly contributed to the observed data set. Further studies may, therefore, widen the scope of discussion to evaluate the associated relationship of these variables. Hog plum juice retained a considerable amount of bioactive components during refrigerated storage, which makes it a viable nutraceutical drink with industrial potentials and possible positive health implications for consumers.\u0000\u0000\u0000Practical implications\u0000This study provides new information that support the possible classification and use of hog plum juice as a safe functional beverage for human consumption.\u0000\u0000\u0000Originality/value\u0000Although the effect of storage temperature was significant in most of the properties studied, storage duration seems to have a greater influence on the stability of quality parameters during the storage of hog plum juice.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44389374","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 : 2022-02-11DOI: 10.1108/nfs-10-2021-0311
Tahereh Karimi, Zeinab Moslemi, A. Rezazadeh, H. Eini-Zinab
Purpose This study aims to examine the effect of maternal food intake before and during pregnancy on birth weight. Design/methodology/approach As a prospective cohort study, a total of 585 pregnant women of first trimester, visiting Tehran Metropolitan Area public health centers and private sectors (clinics and hospitals), were interviewed at first phase, and pregestational dietary intake was obtained by a 168-item semiquantitative food frequency questionnaire. At the third trimester, dietary recalls were collected via interview. Finally, birth weight information was extracted from health records. Univariate and multivariate analysis was used to explore the effect of maternal and nutritional factors on birth weight. Findings The results of the analysis show that direct measures of nutrition, measured as food group consumption at first and third trimester of pregnancy, had no significant effect on birth weight once the confounding factors were controlled (p > 0.05). Of control variables included in the analysis, twin pregnancy outcome (p = 0.000), pregnancy number (p = 0.04), prepregnancy weight (p = 0.004) (marginally significant) and gestational age (p = 0.000) (marginally significant) were associated with birth weight. Originality/value The results of this study show no significant role of mother’s nutrition during pregnancy on birth weight, while long-term nutrition outcomes such as prepregnancy weight had significant role. It seems the main reasons behind less important role of pregnancy nutrition on birth weight in this study include the following: food intake deficiency is not a major problem for participants, and cross-sectional data on food intake are less important on outcome of pregnancy weight than long-term nutritional status outcome variables such as mother’s weight and height. This finding should be addressed in public health planning for women at childbearing age.
{"title":"The effect of maternal and nutritional factors on birth weight: a cohort study in Tehran, Iran","authors":"Tahereh Karimi, Zeinab Moslemi, A. Rezazadeh, H. Eini-Zinab","doi":"10.1108/nfs-10-2021-0311","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0311","url":null,"abstract":"\u0000Purpose\u0000This study aims to examine the effect of maternal food intake before and during pregnancy on birth weight.\u0000\u0000\u0000Design/methodology/approach\u0000As a prospective cohort study, a total of 585 pregnant women of first trimester, visiting Tehran Metropolitan Area public health centers and private sectors (clinics and hospitals), were interviewed at first phase, and pregestational dietary intake was obtained by a 168-item semiquantitative food frequency questionnaire. At the third trimester, dietary recalls were collected via interview. Finally, birth weight information was extracted from health records. Univariate and multivariate analysis was used to explore the effect of maternal and nutritional factors on birth weight.\u0000\u0000\u0000Findings\u0000The results of the analysis show that direct measures of nutrition, measured as food group consumption at first and third trimester of pregnancy, had no significant effect on birth weight once the confounding factors were controlled (p > 0.05). Of control variables included in the analysis, twin pregnancy outcome (p = 0.000), pregnancy number (p = 0.04), prepregnancy weight (p = 0.004) (marginally significant) and gestational age (p = 0.000) (marginally significant) were associated with birth weight.\u0000\u0000\u0000Originality/value\u0000The results of this study show no significant role of mother’s nutrition during pregnancy on birth weight, while long-term nutrition outcomes such as prepregnancy weight had significant role. It seems the main reasons behind less important role of pregnancy nutrition on birth weight in this study include the following: food intake deficiency is not a major problem for participants, and cross-sectional data on food intake are less important on outcome of pregnancy weight than long-term nutritional status outcome variables such as mother’s weight and height. This finding should be addressed in public health planning for women at childbearing age.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45191617","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 : 2022-02-10DOI: 10.1108/nfs-09-2021-0282
Jaydeep Pinakin Dave, Ali Muhammed Moula Ali, Sri Charan Bindu Bavisetty
Purpose The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value. Design/methodology/approach Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems. Findings Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties. Originality/value Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others.
{"title":"An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications","authors":"Jaydeep Pinakin Dave, Ali Muhammed Moula Ali, Sri Charan Bindu Bavisetty","doi":"10.1108/nfs-09-2021-0282","DOIUrl":"https://doi.org/10.1108/nfs-09-2021-0282","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value.\u0000\u0000\u0000Design/methodology/approach\u0000Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems.\u0000\u0000\u0000Findings\u0000Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties.\u0000\u0000\u0000Originality/value\u0000Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47888354","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 : 2022-02-10DOI: 10.1108/nfs-12-2020-0454
Varunkumar H. Mehta, M. Goswami, V. Pathak, A. Verma, V. Rajkumar
Purpose This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS). Design/methodology/approach Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation. Findings pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum. Originality/value Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.
{"title":"Effect of different cooking methods on quality characteristics of turkey meat cutlets","authors":"Varunkumar H. Mehta, M. Goswami, V. Pathak, A. Verma, V. Rajkumar","doi":"10.1108/nfs-12-2020-0454","DOIUrl":"https://doi.org/10.1108/nfs-12-2020-0454","url":null,"abstract":"\u0000Purpose\u0000This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS).\u0000\u0000\u0000Design/methodology/approach\u0000Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation.\u0000\u0000\u0000Findings\u0000pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum.\u0000\u0000\u0000Originality/value\u0000Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46021328","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 : 2022-02-08DOI: 10.1108/nfs-10-2021-0309
S. Bishnoi, S. Yadav, D. Sharma, A. Pathera
Purpose This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage. Design/methodology/approach Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties. Findings In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period. Originality/value The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.
{"title":"Effect of orange peel and moringa leaves extracts on quality of chicken sausages under frozen storage","authors":"S. Bishnoi, S. Yadav, D. Sharma, A. Pathera","doi":"10.1108/nfs-10-2021-0309","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0309","url":null,"abstract":"\u0000Purpose\u0000This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.\u0000\u0000\u0000Design/methodology/approach\u0000Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.\u0000\u0000\u0000Findings\u0000In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.\u0000\u0000\u0000Originality/value\u0000The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41489544","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 : 2022-02-02DOI: 10.1108/nfs-11-2021-0334
M. Nouri, Sara Sohaei, M. N. Shalaby, S. Mehrabani, A. Ramezani, S. Faghih
Purpose This paper aims to assess the impact of curcumin supplementation body mass index and glycemic indices in women with polycystic ovary syndrome (PCOS). Design/methodology/approach A systematic search of the literature was conducted in PubMed, Scopus and ISI web of science to identify all randomized controlled trials (RCTs) published from the earliest record up to February 2021. The authors used a random-effects model to estimate pooled effect sizes. Findings A total of four potentially related clinical trials met the inclusion criteria which included a total of 198 participants. Random-effects meta-analysis showed significant effects of curcumin on fasting blood sugar (FBS) (−3.62 mg/dl, 95% CI [−5.65, −1.58], p-value < 0.001, I2 = 0.0%), insulin level (−1.67 µU/mL, 95% CI [−3.06, −0.28], p-value = 0.018, I2 = 0.0%) and homeostasis model of assessment insulin resistance (HOMA-IR) (−0.42, 95% CI [−0.76, −0.09], p-value < 0.01, I2 = 0.0%). No evidence of publication bias was discovered in the meta-analyses. Originality/value Present systematic review and meta-analysis of RCTs showed beneficial effects of curcumin consumption on FBS, insulin level and HOMA-IR in patients with PCOS. However, further large-scale studies are needed to confirm these results.
{"title":"Effect of curcumin on body mass index and glycemic indices in females with PCOS: a systematic review and meta-analysis of randomized controlled trial","authors":"M. Nouri, Sara Sohaei, M. N. Shalaby, S. Mehrabani, A. Ramezani, S. Faghih","doi":"10.1108/nfs-11-2021-0334","DOIUrl":"https://doi.org/10.1108/nfs-11-2021-0334","url":null,"abstract":"\u0000Purpose\u0000This paper aims to assess the impact of curcumin supplementation body mass index and glycemic indices in women with polycystic ovary syndrome (PCOS).\u0000\u0000\u0000Design/methodology/approach\u0000A systematic search of the literature was conducted in PubMed, Scopus and ISI web of science to identify all randomized controlled trials (RCTs) published from the earliest record up to February 2021. The authors used a random-effects model to estimate pooled effect sizes.\u0000\u0000\u0000Findings\u0000A total of four potentially related clinical trials met the inclusion criteria which included a total of 198 participants. Random-effects meta-analysis showed significant effects of curcumin on fasting blood sugar (FBS) (−3.62 mg/dl, 95% CI [−5.65, −1.58], p-value < 0.001, I2 = 0.0%), insulin level (−1.67 µU/mL, 95% CI [−3.06, −0.28], p-value = 0.018, I2 = 0.0%) and homeostasis model of assessment insulin resistance (HOMA-IR) (−0.42, 95% CI [−0.76, −0.09], p-value < 0.01, I2 = 0.0%). No evidence of publication bias was discovered in the meta-analyses.\u0000\u0000\u0000Originality/value\u0000Present systematic review and meta-analysis of RCTs showed beneficial effects of curcumin consumption on FBS, insulin level and HOMA-IR in patients with PCOS. However, further large-scale studies are needed to confirm these results.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46777368","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 : 2022-01-24DOI: 10.1108/nfs-12-2021-0366
M. Gholamalizadeh, Narjes Ashouri Mirsadeghi, S. Rastgoo, S. Abbas Torki, F. Bourbour, N. Kalantari, Hanieh Shafaei, Z. Teymoori, Atiyeh Alizadeh, Alireza Mosavi Jarrahi, S. Doaei
Purpose Deficiencies or imbalances in dietary fat intake may influence on mental and neurological functions of children with autism spectrum disorders (ASD). This study aims to compare body mass index (BMI) and the amount of fatty acids intake in the autistic patients with the comparison group. Design/methodology/approach This case-control was carried out on 200 randomly selected children from 5 to 15 years old (100 autistic patients as the case group and 100 healthy children as the comparison group) in Tehran, Iran. The food frequency questionnaire (FFQ) was used to assess the intake of calorie, macronutrients and different types of dietary fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFAs), poly unsaturated fatty acids (PUFAs), linoleic acid (LA), α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and trans fatty acids. Findings The autistic patients had higher BMI, birth weight and mother’s BMI compared to the comparison group (All p < 0.01). No significant difference was found in the amount of dietary calorie, protein, carbohydrate and total fat intake between two groups. The risk of ASD was associated with higher intake of MUFAs (OR: 3.18, CI%:1.13–4.56, p = 0.04), PUFAs (OR: 4.12, CI95%: 2.01–6.25, p < 0.01) and LA (OR: 4.76, CI95%: 1.34–14.32, p < 0.01). Originality/value The autistic children had higher BMI and higher intake of unsaturated fatty acids except for omega-3 fatty acids. Further longitudinal studies are warranted.
{"title":"The association of body mass index and dietary fat intake with autism in children: a case-control study","authors":"M. Gholamalizadeh, Narjes Ashouri Mirsadeghi, S. Rastgoo, S. Abbas Torki, F. Bourbour, N. Kalantari, Hanieh Shafaei, Z. Teymoori, Atiyeh Alizadeh, Alireza Mosavi Jarrahi, S. Doaei","doi":"10.1108/nfs-12-2021-0366","DOIUrl":"https://doi.org/10.1108/nfs-12-2021-0366","url":null,"abstract":"\u0000Purpose\u0000Deficiencies or imbalances in dietary fat intake may influence on mental and neurological functions of children with autism spectrum disorders (ASD). This study aims to compare body mass index (BMI) and the amount of fatty acids intake in the autistic patients with the comparison group.\u0000\u0000\u0000Design/methodology/approach\u0000This case-control was carried out on 200 randomly selected children from 5 to 15 years old (100 autistic patients as the case group and 100 healthy children as the comparison group) in Tehran, Iran. The food frequency questionnaire (FFQ) was used to assess the intake of calorie, macronutrients and different types of dietary fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFAs), poly unsaturated fatty acids (PUFAs), linoleic acid (LA), α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and trans fatty acids.\u0000\u0000\u0000Findings\u0000The autistic patients had higher BMI, birth weight and mother’s BMI compared to the comparison group (All p < 0.01). No significant difference was found in the amount of dietary calorie, protein, carbohydrate and total fat intake between two groups. The risk of ASD was associated with higher intake of MUFAs (OR: 3.18, CI%:1.13–4.56, p = 0.04), PUFAs (OR: 4.12, CI95%: 2.01–6.25, p < 0.01) and LA (OR: 4.76, CI95%: 1.34–14.32, p < 0.01).\u0000\u0000\u0000Originality/value\u0000The autistic children had higher BMI and higher intake of unsaturated fatty acids except for omega-3 fatty acids. Further longitudinal studies are warranted.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46093577","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 : 2022-01-20DOI: 10.1108/nfs-09-2021-0267
Deepti Kaushal, G. Kalsi
Purpose Gut health has multidimensional impact on childhood growth and development. Diet being the major modulator of gut health, this study aims to hypothesize if supplementation of dietary prebiotics and vitamins can impact gut environment of healthy children. Design/methodology/approach A double-blind placebo-controlled trial was conducted with parallel allocation of children 8–13 years of age to placebo or test group. Test group was supplemented with 1.5 g of formulation comprising prebiotics and vitamins, and to placebo, maltodextrin (1.5 g) was supplemented. After four weeks, the effect on markers of gut health (i.e. beneficial microbes, and gut integrity markers such as secretory Immunoglobulin A [sIgA] and calprotectin concentration) was evaluated in feces of children. Findings Significant increase of 17.1% in fecal bifidobacteria counts (p = 0.04) was observed in the test group compared to placebo after four weeks. Also, fecal calprotectin concentration decreased (20%) significantly (p = 0.01) in test group compared to placebo. In addition, the test group showed significant improvement in fecal sIgA and lactobacilli compared to baseline concentration (p = 0.01 and 0.001, respectively). Research limitations/implications This study demonstrates that prebiotic (and vitamin) intervention may influence health outcomes in children by positively modulating markers of gut health. Originality/value There are limited studies demonstrating the efficacy of prebiotic and vitamins on gut health of school age children.
{"title":"Dietary intervention of prebiotics and vitamins on gut health of children","authors":"Deepti Kaushal, G. Kalsi","doi":"10.1108/nfs-09-2021-0267","DOIUrl":"https://doi.org/10.1108/nfs-09-2021-0267","url":null,"abstract":"\u0000Purpose\u0000Gut health has multidimensional impact on childhood growth and development. Diet being the major modulator of gut health, this study aims to hypothesize if supplementation of dietary prebiotics and vitamins can impact gut environment of healthy children.\u0000\u0000\u0000Design/methodology/approach\u0000A double-blind placebo-controlled trial was conducted with parallel allocation of children 8–13 years of age to placebo or test group. Test group was supplemented with 1.5 g of formulation comprising prebiotics and vitamins, and to placebo, maltodextrin (1.5 g) was supplemented. After four weeks, the effect on markers of gut health (i.e. beneficial microbes, and gut integrity markers such as secretory Immunoglobulin A [sIgA] and calprotectin concentration) was evaluated in feces of children.\u0000\u0000\u0000Findings\u0000Significant increase of 17.1% in fecal bifidobacteria counts (p = 0.04) was observed in the test group compared to placebo after four weeks. Also, fecal calprotectin concentration decreased (20%) significantly (p = 0.01) in test group compared to placebo. In addition, the test group showed significant improvement in fecal sIgA and lactobacilli compared to baseline concentration (p = 0.01 and 0.001, respectively).\u0000\u0000\u0000Research limitations/implications\u0000This study demonstrates that prebiotic (and vitamin) intervention may influence health outcomes in children by positively modulating markers of gut health.\u0000\u0000\u0000Originality/value\u0000There are limited studies demonstrating the efficacy of prebiotic and vitamins on gut health of school age children.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48374550","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 : 2022-01-20DOI: 10.1108/nfs-11-2021-0337
Naman Kaur, A. Kumari, A. Agarwal, M. Sabharwal, Saumya Dipti
Purpose This study aims to discuss the nutritional value and potential nutraceutical properties of Diospyros kaki L. (DKL); to encapsulate recent studies conducted across the world to develop functional foods using different parts of Persimmon fruit to emphasise on the need for further research on Persimmon fruit. Design/methodology/approach The methodology of the study involved surveying primary and secondary information generated in the respective field of interest. The papers found most suited for the research problem and objective of the study were selected. The perspectives taken by different studies and researchers were synthesised to generate a solution to the research problems and to bridge the research gaps in the field. Findings As a result of the global rise in the prevalence of metabolic disorders, researchers are aimed at identifying nutrient rich foods and techniques to develop functional foods for the population. Researchers have recognised the role of fresh fruits and vegetables, whole grains and probiotics, are now interested in leveraging these foods by incorporating them in conventional foods, such as breads, jams, pastas and yoghurts as functional ingredients. One such food that has gained the interests of various researchers is DKL. Owing to its rich macro-and micro-nutrient, as well as phytochemical content various studies have been conducted to explore the possibility of using it as a functional ingredient to develop a range of foods. Research limitations/implications A limited studies are available that have investigated the effect of the functional foods developed using different parts of Persimmon fruit on different ailments. Originality/value This study collected the data/information from recently published research in the field of health and medicinal benefits of Persimmon fruits and its utilisation to develop functional food.
目的探讨kaki Diospyros L. (DKL)的营养价值和潜在的营养保健特性;总结了最近在世界各地进行的利用柿子不同部位开发功能食品的研究，强调了对柿子进一步研究的必要性。设计/方法/方法研究的方法包括调查在各自感兴趣的领域中产生的第一手和第二手信息。选择了最适合研究问题和研究目标的论文。不同的研究和研究人员所采取的观点被综合起来，以产生一个解决研究问题的方案，并弥合该领域的研究差距。由于全球范围内代谢紊乱的患病率上升，研究人员致力于确定营养丰富的食物和开发功能食品的技术。研究人员已经认识到新鲜水果和蔬菜、全谷物和益生菌的作用，现在有兴趣通过将这些食物作为功能性成分加入面包、果酱、意大利面和酸奶等传统食品中来利用这些食物。其中一种食物已经引起了各种研究人员的兴趣，那就是DKL。由于其丰富的宏量和微量营养素以及植物化学成分，人们进行了各种研究，以探索将其作为功能性成分开发一系列食品的可能性。研究的局限性/意义利用柿子的不同部分开发的功能性食品对不同疾病的影响的研究有限。原创性/价值本研究收集了最近发表的关于柿子的保健和药用价值及其在功能性食品开发中的利用的研究数据/信息。
{"title":"Utilisation of Diospyros kaki L. (persimmon) as a functional ingredient to produce functional foods: a review","authors":"Naman Kaur, A. Kumari, A. Agarwal, M. Sabharwal, Saumya Dipti","doi":"10.1108/nfs-11-2021-0337","DOIUrl":"https://doi.org/10.1108/nfs-11-2021-0337","url":null,"abstract":"\u0000Purpose\u0000This study aims to discuss the nutritional value and potential nutraceutical properties of Diospyros kaki L. (DKL); to encapsulate recent studies conducted across the world to develop functional foods using different parts of Persimmon fruit to emphasise on the need for further research on Persimmon fruit.\u0000\u0000\u0000Design/methodology/approach\u0000The methodology of the study involved surveying primary and secondary information generated in the respective field of interest. The papers found most suited for the research problem and objective of the study were selected. The perspectives taken by different studies and researchers were synthesised to generate a solution to the research problems and to bridge the research gaps in the field.\u0000\u0000\u0000Findings\u0000As a result of the global rise in the prevalence of metabolic disorders, researchers are aimed at identifying nutrient rich foods and techniques to develop functional foods for the population. Researchers have recognised the role of fresh fruits and vegetables, whole grains and probiotics, are now interested in leveraging these foods by incorporating them in conventional foods, such as breads, jams, pastas and yoghurts as functional ingredients. One such food that has gained the interests of various researchers is DKL. Owing to its rich macro-and micro-nutrient, as well as phytochemical content various studies have been conducted to explore the possibility of using it as a functional ingredient to develop a range of foods.\u0000\u0000\u0000Research limitations/implications\u0000A limited studies are available that have investigated the effect of the functional foods developed using different parts of Persimmon fruit on different ailments.\u0000\u0000\u0000Originality/value\u0000This study collected the data/information from recently published research in the field of health and medicinal benefits of Persimmon fruits and its utilisation to develop functional food.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45570112","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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