Cricket flour was evaluated as an encapsulation material for protecting phenolic-rich fruit extracts (cranberry fruit and po-megranate peel extracts) and compared to pullulan. Electro-blow spinning (EBS) was used as a high throughput technique for encapsulation and compared to freeze-drying. The particles’ morphology was analyzed via scanning electron microscopy (SEM). Fourier transform infrared and UV-vis spectroscopy were used for chemical characterization and encapsulation efficiency determination, respectively. The extract stability and antioxidant activity of the microparticles were studied by exposing samples to UV light irradiation for 30 h. Both extracts were successfully encapsulated in all encapsulating materials. SEM analysis showed that the obtained materials were micro-sized with a shape of capsule. Encapsulation efficiency was between 58.5 and 88.1% for the samples made via EBS and 51.2 to 79.3% for those made via freeze-drying. Encapsulation brought a significant improvement of extract stability and antioxidant activity. The non-protected extracts lost 50% of their antioxidant activity after 30 h of UV light radiation, while those protected with pullulan and cricket flour filtrate mixture experienced a 20% activity reduction. These findings indicate EBS to be a successful technique for the encapsulation of bio-active molecules, and cricket flour to be a new potential encapsulating material candidate that proves best when using a copolymer, such as pullulan.
{"title":"Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts","authors":"Sabina I. Wilkanowicz, Keara T. Saud","doi":"10.31883/pjfns/175550","DOIUrl":"https://doi.org/10.31883/pjfns/175550","url":null,"abstract":"Cricket flour was evaluated as an encapsulation material for protecting phenolic-rich fruit extracts (cranberry fruit and po-megranate peel extracts) and compared to pullulan. Electro-blow spinning (EBS) was used as a high throughput technique for encapsulation and compared to freeze-drying. The particles’ morphology was analyzed via scanning electron microscopy (SEM). Fourier transform infrared and UV-vis spectroscopy were used for chemical characterization and encapsulation efficiency determination, respectively. The extract stability and antioxidant activity of the microparticles were studied by exposing samples to UV light irradiation for 30 h. Both extracts were successfully encapsulated in all encapsulating materials. SEM analysis showed that the obtained materials were micro-sized with a shape of capsule. Encapsulation efficiency was between 58.5 and 88.1% for the samples made via EBS and 51.2 to 79.3% for those made via freeze-drying. Encapsulation brought a significant improvement of extract stability and antioxidant activity. The non-protected extracts lost 50% of their antioxidant activity after 30 h of UV light radiation, while those protected with pullulan and cricket flour filtrate mixture experienced a 20% activity reduction. These findings indicate EBS to be a successful technique for the encapsulation of bio-active molecules, and cricket flour to be a new potential encapsulating material candidate that proves best when using a copolymer, such as pullulan.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"41 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138595211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Manai-Djebali, N. Trabelsi, Wafa Medfai, Kamal Y Hessini, Salma Nait Mohamed, M. Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, I. Oueslati
.
.
{"title":"Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin","authors":"H. Manai-Djebali, N. Trabelsi, Wafa Medfai, Kamal Y Hessini, Salma Nait Mohamed, M. Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, I. Oueslati","doi":"10.31883/pjfns/174488","DOIUrl":"https://doi.org/10.31883/pjfns/174488","url":null,"abstract":".","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"56 6 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139226696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song
A rotary plate microwave dryer (RMD) and a newly-developed microwave convection coupled dryer (MCD) were used to dry apple cubes. The effects of microwave output power on drying, heating characteristics and quality attributes including scorching rate, color parameters, rehydration ratio, shrinkage, hardness, and sensory scores of the apple cubes were investigated and compared. The results showed that the microwave power required to complete drying in RMD was only 1/6 of that in MCD at the same microwave power density. Total drying time was 120, 60 and 30 min at 70, 210 and 350 W in RMD, respectively, while 160, 90, 80 and 60 min at 400; 800; 1,200; and 1,600 W in MCD, respectively. Compared with the products dried using hot air, the apple cubes dried in both dryers at the low microwave power had better rehydration capacity, less shrinkage and lower hardness as well as a * and b * value of color. Application of microwave power of over 800 W in MCD and over 210 W in RMD caused the increase in scorching rate as well as decreased the L * value and the sensory quality of the apple cubes. Microwave drying in MCD with temperature control improved the quality of the dried product. The microwave drying conditions suitable for the apple cubes were 400 W in MCD and 1,600 W in MCD with temperature control followed by 70 W in RMD; the products obtained under these three condition variants had superior or comparable quality to the products obtained upon conventional hot air-drying.
使用转盘式微波干燥器（RMD）和新开发的微波对流耦合干燥器（MCD）干燥苹果块。研究并比较了微波输出功率对苹果块的干燥、加热特性和质量属性（包括焦化率、颜色参数、复水率、收缩率、硬度和感官评分）的影响。结果表明，在相同的微波功率密度下，RMD 完成干燥所需的微波功率仅为 MCD 的 1/6。在 RMD 中，70、210 和 350 W 的总干燥时间分别为 120、60 和 30 分钟，而在 MCD 中，400、800、1,200 和 1,600 W 的总干燥时间分别为 160、90、80 和 60 分钟。与使用热空气干燥的产品相比，两种干燥器在低微波功率下干燥的苹果块具有更好的再水化能力、更小的收缩率、更低的硬度以及颜色的 a * 值和 b * 值。在 MCD 中使用超过 800 W 的微波功率和在 RMD 中使用超过 210 W 的微波功率会导致焦化率上升，并降低苹果块的 L * 值和感官质量。在有温度控制的 MCD 中进行微波干燥可提高干燥产品的质量。适合苹果块的微波干燥条件是在 MCD 中使用 400 W 微波，在 MCD 中使用 1 600 W 微波并控制温度，然后在 RMD 中使用 70 W 微波。
{"title":"Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers","authors":"Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song","doi":"10.31883/pjfns/174972","DOIUrl":"https://doi.org/10.31883/pjfns/174972","url":null,"abstract":"A rotary plate microwave dryer (RMD) and a newly-developed microwave convection coupled dryer (MCD) were used to dry apple cubes. The effects of microwave output power on drying, heating characteristics and quality attributes including scorching rate, color parameters, rehydration ratio, shrinkage, hardness, and sensory scores of the apple cubes were investigated and compared. The results showed that the microwave power required to complete drying in RMD was only 1/6 of that in MCD at the same microwave power density. Total drying time was 120, 60 and 30 min at 70, 210 and 350 W in RMD, respectively, while 160, 90, 80 and 60 min at 400; 800; 1,200; and 1,600 W in MCD, respectively. Compared with the products dried using hot air, the apple cubes dried in both dryers at the low microwave power had better rehydration capacity, less shrinkage and lower hardness as well as a * and b * value of color. Application of microwave power of over 800 W in MCD and over 210 W in RMD caused the increase in scorching rate as well as decreased the L * value and the sensory quality of the apple cubes. Microwave drying in MCD with temperature control improved the quality of the dried product. The microwave drying conditions suitable for the apple cubes were 400 W in MCD and 1,600 W in MCD with temperature control followed by 70 W in RMD; the products obtained under these three condition variants had superior or comparable quality to the products obtained upon conventional hot air-drying.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"29 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139216643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani
Red raspberries ( Rubus idaeus L.) are often chosen by consumers for their flavour, taste, and health-promoting properties. A relevant issue related to these fruits is their high perishability. The aim of this study was to investigate the effect of the ultraviolet C light-emitting diode (UVC-LED) treatment on soil-grown and pot-grown raspberries in extending their shelf--life, maintaining their high quality throughout the preservation period, and improving features related to their phenolic compound content. The UVC-LED treatment increased the total phenolic content (158 to 200 mg GAE/100 g) and ferric reducing antioxidant power (55.3 to 78.6 mmol Fe 2+ /kg) of the pot-grown raspberries when the UVC-LED treatment was followed by storage in a climate-controlled room (20°C). Total anthocyanin content did not increase significantly compared to the control samples. Contrary to expectations, no effect of reducing the microbial count after storage was observed due to the exposure of raspberries to the UVC-LED radiation. The positive outcomes derived from the analyses of bioactive compounds may be implemented in further studies on the same matrix to better manage the treatment and its conditions, such as the exposure time, the distance from the LED lamps, and the UVC-rays’ dose, in order to find the best combination in terms of efficacy and efficiency.
{"title":"Effect of the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries","authors":"Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani","doi":"10.31883/pjfns/174454","DOIUrl":"https://doi.org/10.31883/pjfns/174454","url":null,"abstract":"Red raspberries ( Rubus idaeus L.) are often chosen by consumers for their flavour, taste, and health-promoting properties. A relevant issue related to these fruits is their high perishability. The aim of this study was to investigate the effect of the ultraviolet C light-emitting diode (UVC-LED) treatment on soil-grown and pot-grown raspberries in extending their shelf--life, maintaining their high quality throughout the preservation period, and improving features related to their phenolic compound content. The UVC-LED treatment increased the total phenolic content (158 to 200 mg GAE/100 g) and ferric reducing antioxidant power (55.3 to 78.6 mmol Fe 2+ /kg) of the pot-grown raspberries when the UVC-LED treatment was followed by storage in a climate-controlled room (20°C). Total anthocyanin content did not increase significantly compared to the control samples. Contrary to expectations, no effect of reducing the microbial count after storage was observed due to the exposure of raspberries to the UVC-LED radiation. The positive outcomes derived from the analyses of bioactive compounds may be implemented in further studies on the same matrix to better manage the treatment and its conditions, such as the exposure time, the distance from the LED lamps, and the UVC-rays’ dose, in order to find the best combination in terms of efficacy and efficiency.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"18 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134993304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo
1. Aggarwal, P., Kumar, V., Yaqoob, M., Kaur, S., Babbar, N. (2020). Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages. Journal of Food Processing and Preservation, 44(10), art. no. e14802. https://doi.org/10.1111/jfpp.1.... CrossRef Google Scholar
{"title":"Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin","authors":"Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo","doi":"10.31883/pjfns/173526","DOIUrl":"https://doi.org/10.31883/pjfns/173526","url":null,"abstract":"1. Aggarwal, P., Kumar, V., Yaqoob, M., Kaur, S., Babbar, N. (2020). Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages. Journal of Food Processing and Preservation, 44(10), art. no. e14802. https://doi.org/10.1111/jfpp.1.... CrossRef Google Scholar","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"49 s240","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović
Dietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the complexation of different amounts of cellulose (2.5, 5, 7.5 and 10%, w/v ) with a constant amount of phenolic acids. Additionally, the complexation time was 15 or 60 min with the goal to determine an impact of the duration of complexation on the adsorption of phenolic acids onto cellulose. The prepared particles were stored at ambient temperature for 12 months to assess their storage stability. Cellulose particles were assessed for the amount of adsorbed phenolic acids and antioxidant activities. For both phenolic acids, the same correlation was established, i.e. , reduction of adsorption of phenolic acids occurred with the increase of cellulose amount during complexation. The duration of complexation was not a significant factor in the adsorption of phenolic acids. Antioxidant activity generally followed the trend that was obtained for the amount of adsorbed phenolic acids. Comparing both phenolic acids, cellulose had a higher affinity for caffeic acid (4.665 g/kg) than for gallic acid (3.399 g/kg). However, greater stability of gallic acid/cellulose particles was observed throughout the storage. After storage, the content of gallic acid in cellulose particles slightly decreased (up to 3%), while that of caffeic acid decreased from 10 to 20%. The complexation of phenolic acids with cellulose was proven by recording infrared spectra. Formulated cellulose particles can be a valuable tool for the preparation of plant-based functional additives which can be used for the enrichment of products with phenolic acids in order to improve their antioxidant potential and stability
{"title":"Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids","authors":"Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović","doi":"10.31883/pjfns/174434","DOIUrl":"https://doi.org/10.31883/pjfns/174434","url":null,"abstract":"Dietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the complexation of different amounts of cellulose (2.5, 5, 7.5 and 10%, w/v ) with a constant amount of phenolic acids. Additionally, the complexation time was 15 or 60 min with the goal to determine an impact of the duration of complexation on the adsorption of phenolic acids onto cellulose. The prepared particles were stored at ambient temperature for 12 months to assess their storage stability. Cellulose particles were assessed for the amount of adsorbed phenolic acids and antioxidant activities. For both phenolic acids, the same correlation was established, i.e. , reduction of adsorption of phenolic acids occurred with the increase of cellulose amount during complexation. The duration of complexation was not a significant factor in the adsorption of phenolic acids. Antioxidant activity generally followed the trend that was obtained for the amount of adsorbed phenolic acids. Comparing both phenolic acids, cellulose had a higher affinity for caffeic acid (4.665 g/kg) than for gallic acid (3.399 g/kg). However, greater stability of gallic acid/cellulose particles was observed throughout the storage. After storage, the content of gallic acid in cellulose particles slightly decreased (up to 3%), while that of caffeic acid decreased from 10 to 20%. The complexation of phenolic acids with cellulose was proven by recording infrared spectra. Formulated cellulose particles can be a valuable tool for the preparation of plant-based functional additives which can be used for the enrichment of products with phenolic acids in order to improve their antioxidant potential and stability","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135636702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Leticia X. López-Martínez, Mónica A. Villegas-Ochoa, J. Abraham Domínguez-Avila, Elhadi M. Yahia, Gustavo A. Gonzalez-Aguilar
1. Agada, R., Usman, W.A., Shehu, S., Thagariki, D. (2020). In vitro and in vivo inhibitory effects of Carica papaya seed on α-amylase and α-glucosidase enzymes. Heliyon, 6(3), art. no. e03618. https://doi.org/10.1016/j.heli.... CrossRef Google Scholar
{"title":"Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels","authors":"Leticia X. López-Martínez, Mónica A. Villegas-Ochoa, J. Abraham Domínguez-Avila, Elhadi M. Yahia, Gustavo A. Gonzalez-Aguilar","doi":"10.31883/pjfns/173218","DOIUrl":"https://doi.org/10.31883/pjfns/173218","url":null,"abstract":"1. Agada, R., Usman, W.A., Shehu, S., Thagariki, D. (2020). In vitro and in vivo inhibitory effects of Carica papaya seed on α-amylase and α-glucosidase enzymes. Heliyon, 6(3), art. no. e03618. https://doi.org/10.1016/j.heli.... CrossRef Google Scholar","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"10 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135973518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man
1. Aalami, M., Leelavathi, K. (2008). Effect of microbial transglutaminase on spaghetti quality. Journal of Food Science, 73(5), C306-C312. https://doi.org/10.1111/j.1750.... CrossRef Google Scholar
{"title":"Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber","authors":"Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man","doi":"10.31883/pjfns/172244","DOIUrl":"https://doi.org/10.31883/pjfns/172244","url":null,"abstract":"1. Aalami, M., Leelavathi, K. (2008). Effect of microbial transglutaminase on spaghetti quality. Journal of Food Science, 73(5), C306-C312. https://doi.org/10.1111/j.1750.... CrossRef Google Scholar","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"89 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136357215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-20DOI: 10.11648/j.jfns.20231105.12
Kouadio Marcellin Konan, Koné Fankroma Martial Thierry, Soro Pégnonsienrè Lacina, Doubi Bi Tra Serges, Konan Konan Jean Louis
Cocos nucifera L. is the most important coastal crop in Côte d'Ivoire and its production is the main source of income for farmers. Some 53 coconut cultivars have been developed by the Marc Delorme Coconut Research Station of the Centre National de Recherche Agronomique to provide producers with high-yielding, disease-resistant planting material. However, few data on the biochemical variability of the kernels of these coconut cultivars is known. Therefore, the nutritive characterization of coconut kernels is necessary for the selection of nutrient-rich cultivars for coconut breeding programs and for coconut food valorization. The present study was carried out to evaluate the nutritive composition of four coconut kernel cultivars selected at different maturity stages at the Marc Delorme Coconut Research Station of the National Centre for Agricultural Research. The ANOVA results show a significant effect (p<0.05) of coconut cultivar and maturity stage on kernel nutritive parameters. Moisture, carbohydrate and soluble sugars contents were maximal at 10 months and decreased significantly (p<0.0001) during kernel maturation. Protein, fat, fibre, ash, minerals and amino acids increased significantly (p<0.05) and were maximal at 12 months. The improved West African Tall (WAT+) coconut kernel contains minimum moisture (5.07%), maximum fibre (11.29%), fat (55.42%) and energy (607,41 kcal/100g), while the improved Rennell Island Tall (RIT+) contains maximum carbohydrates (32.13%), reducing sugars (2.78%) and protein (8.63%). The improved hybrid PB113+ also contains maximum ash (1.56%), total sugars (7.24%) and non-reducing sugars (4.98%). Potassium (62488.50 – 74104.34 ppm) and histidine (654.66 – 1287.44 mg/100g) were the predominant minerals and amino acids in coconut kernel. The hybrid cultivars (PB113+ and PB121+) generally had higher mineral and amino acid contents than the tall cultivars (WAT+ and RIT+). These results suggest that there are differences in the nutritional composition of Cocos nucifera kernels between cultivars depending on the stage of maturity. The data obtained will provide useful information for the selection of coconut cultivars and their use in food products.
{"title":"Influence of Maturity Stage and Cultivar on the Proximate, Mineral and Amino-Acid Composition of &lt;i&gt;Cocos nucifera&lt;/i&gt; L. Kernel from Côte d’Ivoire Coconut Germplasm","authors":"Kouadio Marcellin Konan, Koné Fankroma Martial Thierry, Soro Pégnonsienrè Lacina, Doubi Bi Tra Serges, Konan Konan Jean Louis","doi":"10.11648/j.jfns.20231105.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20231105.12","url":null,"abstract":"<i>Cocos nucifera</i> L. is the most important coastal crop in Côte d'Ivoire and its production is the main source of income for farmers. Some 53 coconut cultivars have been developed by the Marc Delorme Coconut Research Station of the Centre National de Recherche Agronomique to provide producers with high-yielding, disease-resistant planting material. However, few data on the biochemical variability of the kernels of these coconut cultivars is known. Therefore, the nutritive characterization of coconut kernels is necessary for the selection of nutrient-rich cultivars for coconut breeding programs and for coconut food valorization. The present study was carried out to evaluate the nutritive composition of four coconut kernel cultivars selected at different maturity stages at the Marc Delorme Coconut Research Station of the National Centre for Agricultural Research. The ANOVA results show a significant effect (p<0.05) of coconut cultivar and maturity stage on kernel nutritive parameters. Moisture, carbohydrate and soluble sugars contents were maximal at 10 months and decreased significantly (p<0.0001) during kernel maturation. Protein, fat, fibre, ash, minerals and amino acids increased significantly (p<0.05) and were maximal at 12 months. The improved West African Tall (WAT<sup>+</sup>) coconut kernel contains minimum moisture (5.07%), maximum fibre (11.29%), fat (55.42%) and energy (607,41 kcal/100g), while the improved Rennell Island Tall (RIT<sup>+</sup>) contains maximum carbohydrates (32.13%), reducing sugars (2.78%) and protein (8.63%). The improved hybrid PB113<sup>+</sup> also contains maximum ash (1.56%), total sugars (7.24%) and non-reducing sugars (4.98%). Potassium (62488.50 – 74104.34 ppm) and histidine (654.66 – 1287.44 mg/100g) were the predominant minerals and amino acids in coconut kernel. The hybrid cultivars (PB113<sup>+</sup> and PB121<sup>+</sup>) generally had higher mineral and amino acid contents than the tall cultivars (WAT<sup>+</sup> and RIT<sup>+</sup>). These results suggest that there are differences in the nutritional composition of <i>Cocos nucifera</i> kernels between cultivars depending on the stage of maturity. The data obtained will provide useful information for the selection of coconut cultivars and their use in food products.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136377759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Eating practices represent a set of social modes relating to human nutrition, influenced by culture, religion and trends. Knowledge of good dietary practices is needed in order to understand the risk factors associated with poor nutrition, which have an impact on the physical and mental health of young children. Togo is undergoing a dietary transition that is affecting all social strata as a result of urbanisation and globalisation. In Togo, particularly in the Golfe 1 municipality, the implementation of national directives to fight against malnutrition requires a good level of knowledge of appropriate practices on the part of the population. With the aim of implementing good feeding practices, we undertook this study to assess mothers' knowledge of good feeding practices by administering a survey questionnaire and to assess the nutritional status of their children aged 0-59 months in the Bè-Kpota and Adakpamè health centres using anthropometry. This work involved a descriptive cross-sectional study of women with a child aged between 0 and 59 months. The results showed that 38.2% of new-borns were put to the breast early; 25% of children aged 0-6 months were exclusively breastfed, while 40.9% received other liquids and 34.1% porridge before the age of six months. Wasting is more prevalent in children aged [12-59] months (12.0%) and [0-12] months (5.0%). In conclusion, this study enabled us to take stock of mother’s knowledge of good eating habits, made possible to assess the nutritional status of the children and also to draw up recommendations for the competent authorities in charge of public health and for civil society organisations in the care of malnourished children.
{"title":"Mothers&apos; Knowledge of Good Feeding Practices and Assessment of the Nutritional Status of Their Children Aged 0-59 Months in the Municipality of Golfe 1, Togo","authors":"Melila Mamatchi, Awaga Lumo Kwami, Bounoassi Kossiwa, Madjalani Hèzouwè, Mensah Labité Komlan, Djadou Edem","doi":"10.11648/j.jfns.20231105.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20231105.11","url":null,"abstract":"Eating practices represent a set of social modes relating to human nutrition, influenced by culture, religion and trends. Knowledge of good dietary practices is needed in order to understand the risk factors associated with poor nutrition, which have an impact on the physical and mental health of young children. Togo is undergoing a dietary transition that is affecting all social strata as a result of urbanisation and globalisation. In Togo, particularly in the Golfe 1 municipality, the implementation of national directives to fight against malnutrition requires a good level of knowledge of appropriate practices on the part of the population. With the aim of implementing good feeding practices, we undertook this study to assess mothers' knowledge of good feeding practices by administering a survey questionnaire and to assess the nutritional status of their children aged 0-59 months in the Bè-Kpota and Adakpamè health centres using anthropometry. This work involved a descriptive cross-sectional study of women with a child aged between 0 and 59 months. The results showed that 38.2% of new-borns were put to the breast early; 25% of children aged 0-6 months were exclusively breastfed, while 40.9% received other liquids and 34.1% porridge before the age of six months. Wasting is more prevalent in children aged [12-59] months (12.0%) and [0-12] months (5.0%). In conclusion, this study enabled us to take stock of mother’s knowledge of good eating habits, made possible to assess the nutritional status of the children and also to draw up recommendations for the competent authorities in charge of public health and for civil society organisations in the care of malnourished children.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134971487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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