Pub Date : 2022-01-01DOI: 10.11648/j.jfns.20221003.11
Maina Susan, F. Wakhu-Wamunga, J. Okoth
{"title":"Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya","authors":"Maina Susan, F. Wakhu-Wamunga, J. Okoth","doi":"10.11648/j.jfns.20221003.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20221003.11","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"1 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83694092","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}
{"title":"Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process","authors":"Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia","doi":"10.11648/j.jfns.20221003.14","DOIUrl":"https://doi.org/10.11648/j.jfns.20221003.14","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"76 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86011086","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 : 2022-01-01DOI: 10.11648/j.jfns.20221002.11
Nibret Mekonen, Henok Nahusenay, K. Hailu
: Sweet potato [ Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and mineral content of four popular Ethiopian sweet potato cultivars: Tulla, kulfo, Hawassa 83, and Hawassa 09. UV-Vis and AAS methods were used to determine vitamin C and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results revealed that there were significant (p<0.05) differences in crude protein and CHO between cultivars. Total carbohydrate between varieties ranged from 45.49 to 89.28%, crude fiber (2.08 to 2.51%), crude protein (1.95 to 8.31%), fat (0.45 to 0.85%), ash (3.88 to 4.23%), and moisture (5.50 to 10.4%). Boiling, roasting, steaming, and frying sweet potato cultivars had no discernible effect on the crude protein and ash content. However, there was a statistically significant (p<0.05) difference in vitamin C levels between roasting and other processing methods. Furthermore, there is a significant variation in calcium and potassium levels (p<0.05) between the kinds. The findings revealed that there is no requirement to select processing methods that result in the least amount of nutritional loss. This means that the nutritional content of sweet potato types is better preserved after processing.
{"title":"Effect of Processing Methods on Nutrient Contents of Sweet Potato (<i>Ipomoea batatas </i>(L.) Lam.) Varieties Grown in Ethiopia","authors":"Nibret Mekonen, Henok Nahusenay, K. Hailu","doi":"10.11648/j.jfns.20221002.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20221002.11","url":null,"abstract":": Sweet potato [ Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and mineral content of four popular Ethiopian sweet potato cultivars: Tulla, kulfo, Hawassa 83, and Hawassa 09. UV-Vis and AAS methods were used to determine vitamin C and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results revealed that there were significant (p<0.05) differences in crude protein and CHO between cultivars. Total carbohydrate between varieties ranged from 45.49 to 89.28%, crude fiber (2.08 to 2.51%), crude protein (1.95 to 8.31%), fat (0.45 to 0.85%), ash (3.88 to 4.23%), and moisture (5.50 to 10.4%). Boiling, roasting, steaming, and frying sweet potato cultivars had no discernible effect on the crude protein and ash content. However, there was a statistically significant (p<0.05) difference in vitamin C levels between roasting and other processing methods. Furthermore, there is a significant variation in calcium and potassium levels (p<0.05) between the kinds. The findings revealed that there is no requirement to select processing methods that result in the least amount of nutritional loss. This means that the nutritional content of sweet potato types is better preserved after processing.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"62 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90658787","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 : 2022-01-01DOI: 10.11648/j.jfns.20221001.12
Raquel Parada Benavente, Antonia del Valle Leyva, Isel Aguero Mesa
{"title":"Acidemia Propionica: Diagnostic, Intervention and Therapeutic Answer in a Case of the Illness in Camaguey","authors":"Raquel Parada Benavente, Antonia del Valle Leyva, Isel Aguero Mesa","doi":"10.11648/j.jfns.20221001.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20221001.12","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"19 4 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90410898","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 : 2022-01-01DOI: 10.11648/j.jfns.20221003.15
Dorsilla Auma Nyamayi, Joseph Ochieng Anyango, M. Omwamba
{"title":"Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread","authors":"Dorsilla Auma Nyamayi, Joseph Ochieng Anyango, M. Omwamba","doi":"10.11648/j.jfns.20221003.15","DOIUrl":"https://doi.org/10.11648/j.jfns.20221003.15","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"57 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84036909","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}
M. Kakoti, D. Hazarika, A. Parveen, Samim Dullah, A. Ghosh, Dipankar Saha, M. Barooah, R. Boro
A variety of cultivated mushrooms in Northeast India are well known for their taste, nutritional and medicinal benefits. Many wild-growing mushrooms are also consumed due to their exotic flavours and tastes; however, the scientific exploration of their nutritional and bioactive properties is still negligible. In the present study, the 32 wild edible mushroom samples of 11 species collected from different parts of Northeast India were evaluated for their proximate composition, mineral and vitamin (ascorbic acid and riboflavin) contents, antioxidant and antihaemolytic activity, and profiles of organic and phenolic acids. Lentinus sajor-caju and Lentinus squarrosulus had the highest carbohydrate content (49.80 g/100 g dry weight (d.w.) and 46.36 g/100 g d.w., respectively), crude protein content (20.72 g/100 g d.w. and 20.54 g/100 g d.w., respectively) and a considerable content of minerals. The highest fat content was determined in Lentinus velutinus (7.17 g/100 g d.w.). Among the minerals, potassium was found as the most abundant in all the samples. The extracts of L. sajor-caju, L. squarrosulus, and Pleurotus pulmonarius were characterized by the highest antioxidant activity, while these of L. sajor-caju, Pleurotus ostreatus, P. pulmonarius and Agaricus bisporus showed the highest antihaemolytic potential. The HPLC analysis allowed determining the high contents of ascorbic acid and a few organic and phenolic acids such as lactic acid, gallic acid, 3,4-dihydroxybenzoic acid and trans-cinnamic acid in the tested mushrooms. Other compounds viz. citric acid, caffeic acid, riboflavin, vanillic acid, pyruvic acid, and p-coumaric acid were detected with variations. This study established the nutritional and health benefits of wild edible mushrooms of Northeast India region for consumption as functional foods in the human diet.
印度东北部的各种栽培蘑菇以其味道、营养和药用价值而闻名。许多野生蘑菇也因其异国风味而被食用；然而，对其营养和生物活性的科学探索仍然微不足道。在本研究中，对从印度东北部不同地区采集的11个物种的32个野生食用菌样品的基本成分、矿物质和维生素（抗坏血酸和核黄素）含量、抗氧化和抗汞活性以及有机酸和酚酸的特征进行了评估。香菇和方扁豆的碳水化合物含量最高（分别为49.80克/100克干重和46.36克/100克湿重），粗蛋白质含量最高（依次为20.72克/100克和20.54克/100克），矿物质含量也相当高。香菇的脂肪含量最高（7.17 g/100 g d.w.）。在所有样品中，钾含量最高。草菊、方菇和肺菇的提取物具有最高的抗氧化活性，而草菊、平菇、肺菇和双孢蘑菇的提取物则具有最高的抗溶血潜力。HPLC分析可以测定测试蘑菇中抗坏血酸和一些有机酸和酚酸的高含量，如乳酸、没食子酸、3，4-二羟基苯甲酸和反式肉桂酸。其他化合物，即柠檬酸、咖啡酸、核黄素、香草酸、丙酮酸和对香豆酸，也检测到变异。本研究确定了印度东北部地区野生食用菌作为功能性食品在人类饮食中的营养和健康益处。
{"title":"Nutritional Properties, Antioxidant and Antihaemolytic Activities of the Dry Fruiting Bodies of Wild Edible Mushrooms Consumed by Ethnic Communities of Northeast India","authors":"M. Kakoti, D. Hazarika, A. Parveen, Samim Dullah, A. Ghosh, Dipankar Saha, M. Barooah, R. Boro","doi":"10.31883/pjfns/144044","DOIUrl":"https://doi.org/10.31883/pjfns/144044","url":null,"abstract":"A variety of cultivated mushrooms in Northeast India are well known for their taste, nutritional and medicinal benefits. Many wild-growing mushrooms are also consumed due to their exotic flavours and tastes; however, the scientific exploration of their nutritional and bioactive properties is still negligible. In the present study, the 32 wild edible mushroom samples of 11 species collected from different parts of Northeast India were evaluated for their proximate composition, mineral and vitamin (ascorbic acid and riboflavin) contents, antioxidant and antihaemolytic activity, and profiles of organic and phenolic acids. Lentinus sajor-caju and Lentinus squarrosulus had the highest carbohydrate content (49.80 g/100 g dry weight (d.w.) and 46.36 g/100 g d.w., respectively), crude protein content (20.72 g/100 g d.w. and 20.54 g/100 g d.w., respectively) and a considerable content of minerals. The highest fat content was determined in Lentinus velutinus (7.17 g/100 g d.w.). Among the minerals, potassium was found as the most abundant in all the samples. The extracts of L. sajor-caju, L. squarrosulus, and Pleurotus pulmonarius were characterized by the highest antioxidant activity, while these of L. sajor-caju, Pleurotus ostreatus, P. pulmonarius and Agaricus bisporus showed the highest antihaemolytic potential. The HPLC analysis allowed determining the high contents of ascorbic acid and a few organic and phenolic acids such as lactic acid, gallic acid, 3,4-dihydroxybenzoic acid and trans-cinnamic acid in the tested mushrooms. Other compounds viz. citric acid, caffeic acid, riboflavin, vanillic acid, pyruvic acid, and p-coumaric acid were detected with variations. This study established the nutritional and health benefits of wild edible mushrooms of Northeast India region for consumption as functional foods in the human diet.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2021-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49535088","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}
Ivana T. Drvenica, I. Blažević, P. Bošković, Andre Bratanić, B. Bugarski, T. Bilušić
Encapsulation of sinigrin in liposomes with the proliposomal method was performed in order to evaluate the effect of this process on in vitro simulated digestion and antioxidant potential of sinigrin. The recovery of sinigrin after simulated gastric and duodenal digestion of its free and lipo - somal forms was determined with HPLC-UV using human digestive juices. The antioxidant potential of sinigrin and sinigrin-loaded liposomes was determined with the Rancimat test as their ability to prolong oxidative stability of edible oil. The efficiency of 62% was obtained by encapsulating sinigrin in liposomes. The values of mean diameter, polydispersity index and zeta potential showed satisfactory size uniformity and physical stability of the liposomes containing sinigrin. Liposomes were shown to inhibit the digestion of sinigrin in both human gastric and intestinal juices, clearly en - abling its prolonged release. Moreover, sinigrin in the liposomal form significantly prolonged the induction time of edible oil oxidation compared to its free form. The results obtained are encouraging from the point of view of a possible incorporation of the sinigrin-loaded liposomes in real functional food systems or their use as nutraceuticals.
{"title":"Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential","authors":"Ivana T. Drvenica, I. Blažević, P. Bošković, Andre Bratanić, B. Bugarski, T. Bilušić","doi":"10.31883/pjfns/143574","DOIUrl":"https://doi.org/10.31883/pjfns/143574","url":null,"abstract":"Encapsulation of sinigrin in liposomes with the proliposomal method was performed in order to evaluate the effect of this process on in vitro simulated digestion and antioxidant potential of sinigrin. The recovery of sinigrin after simulated gastric and duodenal digestion of its free and lipo - somal forms was determined with HPLC-UV using human digestive juices. The antioxidant potential of sinigrin and sinigrin-loaded liposomes was determined with the Rancimat test as their ability to prolong oxidative stability of edible oil. The efficiency of 62% was obtained by encapsulating sinigrin in liposomes. The values of mean diameter, polydispersity index and zeta potential showed satisfactory size uniformity and physical stability of the liposomes containing sinigrin. Liposomes were shown to inhibit the digestion of sinigrin in both human gastric and intestinal juices, clearly en - abling its prolonged release. Moreover, sinigrin in the liposomal form significantly prolonged the induction time of edible oil oxidation compared to its free form. The results obtained are encouraging from the point of view of a possible incorporation of the sinigrin-loaded liposomes in real functional food systems or their use as nutraceuticals.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2021-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48966160","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}
E. Żary-Sikorska, B. Fotschki, M. Kosmala, Joanna Milala, P. Matusevicius, A. Rawicka, J. Juśkiewicz
1Department of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Kaliskiego 7, 85–796 Bydgoszcz, Poland 2Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland 3Institute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10, 90–924 Łódź, Poland 4Department of Animal Nutrition, Lithuanian University of Health, Kaunas, Tilzes 18, LT-47181 Kaunas, Lithuania 5Policlinico Veterinario Roma Sud, Ophthalmology, 00173 Rome, Italy
{"title":"Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats","authors":"E. Żary-Sikorska, B. Fotschki, M. Kosmala, Joanna Milala, P. Matusevicius, A. Rawicka, J. Juśkiewicz","doi":"10.31883/pjfns/143057","DOIUrl":"https://doi.org/10.31883/pjfns/143057","url":null,"abstract":"1Department of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Kaliskiego 7, 85–796 Bydgoszcz, Poland 2Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland 3Institute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10, 90–924 Łódź, Poland 4Department of Animal Nutrition, Lithuanian University of Health, Kaunas, Tilzes 18, LT-47181 Kaunas, Lithuania 5Policlinico Veterinario Roma Sud, Ophthalmology, 00173 Rome, Italy","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2021-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44740897","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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