Alicja Barańska, Aleksandra Jedlińska, K. Samborska
.
{"title":"Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?","authors":"Alicja Barańska, Aleksandra Jedlińska, K. Samborska","doi":"10.31883/pjfns/168709","DOIUrl":"https://doi.org/10.31883/pjfns/168709","url":null,"abstract":".","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44461249","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}
D. Tran, Lan Thi Ngoc Nguyen, Cuong Ngoc Nguyen, M. Hertog, B. Nicolaï, D. Picha
U.S.A
美国
{"title":"Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil","authors":"D. Tran, Lan Thi Ngoc Nguyen, Cuong Ngoc Nguyen, M. Hertog, B. Nicolaï, D. Picha","doi":"10.31883/pjfns/168233","DOIUrl":"https://doi.org/10.31883/pjfns/168233","url":null,"abstract":"U.S.A","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47371337","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 : 2023-06-27DOI: 10.11648/j.jfns.20231103.16
Elijah Njeru Mbiti, Dominic M. Mogere, Alfred Owino Odongo
: Vitamin A Supplementation (VAS) is a low-cost high impact, acceptable, and clinically effective intervention recommended by the World Health Organization to combat the effects of the prevalent Vitamin A deficiency in children 6-59 months which remains a public health concern globally. Maintenance of good health and prevention of diseases in this age group therefore requires adequate intake of Vitamin A. Sadly, VAS coverage has remained low over the years, averaging 61% across 64 priority countries globally and Eastern and Southern Africa recording a coverage of 57%, Kenya 67.3% which is way below the WHO target of 80%. One of the key barriers associated with low VAS uptake is inadequate knowledge. This study was conducted to test the effectiveness of community-based intervention in scaling up VAS uptake for children aged six to fifty-nine months in Vihiga County, Kenya. A quasi-experimental pre-post design was employed with two arms, intervention, and control. In total, 393 and 389 caregivers of children 6-59 months were recruited at baseline and endline respectively at both arms. The intervention undertaken included development and dissemination of VAS behaviour change communication materials targeting caregivers of children 6-59 months using guides developed during the study. Logistic regression models were used, and Difference-In-Difference analysis applied to detect changes between the two arms. Due to the intervention, VAS knowledge by caregivers significantly increased by 18.4% (p= <0.001). Key significant factors associated with this increase were caregivers having MCH Handbook (OR=2.21, 95% CI: 1.31-3.74; p=0.003), receiving information on VAS from health worker at facility (OR=1.73, 95% CI: 1.01, 2.97; p=0.047), receiving information from community health volunteers (OR=2.35, 95% CI: 1.50, 3.66; p<0.001) and having secondary education (OR =3.36, 95% CI: 1.27-8.94; p=0.015. This study concludes that this intervention was effective in increasing the VAS knowledge among the caregivers of children aged six to 59 months.
{"title":"Effectiveness of Behaviour Change Communication Initiatives on Vitamin A Supplementation Knowledge Among Caregivers of Children Aged 6-59 Months in Vihiga County, Kenya","authors":"Elijah Njeru Mbiti, Dominic M. Mogere, Alfred Owino Odongo","doi":"10.11648/j.jfns.20231103.16","DOIUrl":"https://doi.org/10.11648/j.jfns.20231103.16","url":null,"abstract":": Vitamin A Supplementation (VAS) is a low-cost high impact, acceptable, and clinically effective intervention recommended by the World Health Organization to combat the effects of the prevalent Vitamin A deficiency in children 6-59 months which remains a public health concern globally. Maintenance of good health and prevention of diseases in this age group therefore requires adequate intake of Vitamin A. Sadly, VAS coverage has remained low over the years, averaging 61% across 64 priority countries globally and Eastern and Southern Africa recording a coverage of 57%, Kenya 67.3% which is way below the WHO target of 80%. One of the key barriers associated with low VAS uptake is inadequate knowledge. This study was conducted to test the effectiveness of community-based intervention in scaling up VAS uptake for children aged six to fifty-nine months in Vihiga County, Kenya. A quasi-experimental pre-post design was employed with two arms, intervention, and control. In total, 393 and 389 caregivers of children 6-59 months were recruited at baseline and endline respectively at both arms. The intervention undertaken included development and dissemination of VAS behaviour change communication materials targeting caregivers of children 6-59 months using guides developed during the study. Logistic regression models were used, and Difference-In-Difference analysis applied to detect changes between the two arms. Due to the intervention, VAS knowledge by caregivers significantly increased by 18.4% (p= <0.001). Key significant factors associated with this increase were caregivers having MCH Handbook (OR=2.21, 95% CI: 1.31-3.74; p=0.003), receiving information on VAS from health worker at facility (OR=1.73, 95% CI: 1.01, 2.97; p=0.047), receiving information from community health volunteers (OR=2.35, 95% CI: 1.50, 3.66; p<0.001) and having secondary education (OR =3.36, 95% CI: 1.27-8.94; p=0.015. This study concludes that this intervention was effective in increasing the VAS knowledge among the caregivers of children aged six to 59 months.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"55 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86595052","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}
Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka
1. Ahn, N., Park, J-H., Chai, Ch., Imm, J-Y. (2022). The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions. Journal of Dairy Science, 105(5), 3832-3845. https://doi.org/10.3168/jds.20.... CrossRef Google Scholar
{"title":"Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes","authors":"Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka","doi":"10.31883/pjfns/166382","DOIUrl":"https://doi.org/10.31883/pjfns/166382","url":null,"abstract":"1. Ahn, N., Park, J-H., Chai, Ch., Imm, J-Y. (2022). The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions. Journal of Dairy Science, 105(5), 3832-3845. https://doi.org/10.3168/jds.20.... CrossRef Google Scholar","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136000387","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}
T. Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen
This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits.
{"title":"Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder","authors":"T. Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen","doi":"10.31883/pjfns/163982","DOIUrl":"https://doi.org/10.31883/pjfns/163982","url":null,"abstract":"This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46318078","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}
Gülce Bedis Kaynarca, D. Kamer, Emel Yucel, T. Gümüş
Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% ( w/v ) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties.
{"title":"Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries","authors":"Gülce Bedis Kaynarca, D. Kamer, Emel Yucel, T. Gümüş","doi":"10.31883/pjfns/163554","DOIUrl":"https://doi.org/10.31883/pjfns/163554","url":null,"abstract":"Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% ( w/v ) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43472253","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}
The structure-bioactivity relationship of Tremella fuciformis polysaccharides (TFPs) in anti-aging in vivo is rarely reported. In the present study, a purified TFP, named HM, mainly composed of mannose, fucose, xylose, and glucose in a molar ratio of 4.14:0.98:0.81:0.62, was obtained from the fruiting body of T. fuciformis . Subsequently, two differentially degraded TFPs, named MM and LM, respectively, were prepared by a combined method of ultrasonic irradiation (US) and H 2 O 2 treatment. Their structural properties, scavenging activities against free radicals in vitro , and anti-aging effects on d -galactose-induced aging of mice were determined. The average molecular weight of HM, MM, and LM was 58.3×10 6 , 4.68×10 6 , and 3.14×10 5 Da, respectively. All three TFPs were devoid of triple helix conformation and exhibited concentration- and molecular weight-dependent scavenging activity against radicals. The TFPs markedly relieved skin aging, effectively attenuated oxidative stress, and significantly decreased inflammation in d -galactose-induced aging mice. MM exhibited the best anti-aging effect among the TFPs. Additionally, TFPs partially restored the alterations in pH and the total content of short-chain fatty acids (SCFAs) in the colon but exhibited various impacts on the content of the individual SCFAs. These findings would provide rational guidance for a better application of TFPs in anti-aging foods and expand our understanding of the structure-function relationship of
{"title":"Effects of Tremella fuciformis-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice","authors":"Donghui Luo, Xiaofei Liu, Jinyan Guan, Gu-Su Jang, Yanglin Hua, Xinfei Zhang, Xiaofei Xu","doi":"10.31883/pjfns/163612","DOIUrl":"https://doi.org/10.31883/pjfns/163612","url":null,"abstract":"The structure-bioactivity relationship of Tremella fuciformis polysaccharides (TFPs) in anti-aging in vivo is rarely reported. In the present study, a purified TFP, named HM, mainly composed of mannose, fucose, xylose, and glucose in a molar ratio of 4.14:0.98:0.81:0.62, was obtained from the fruiting body of T. fuciformis . Subsequently, two differentially degraded TFPs, named MM and LM, respectively, were prepared by a combined method of ultrasonic irradiation (US) and H 2 O 2 treatment. Their structural properties, scavenging activities against free radicals in vitro , and anti-aging effects on d -galactose-induced aging of mice were determined. The average molecular weight of HM, MM, and LM was 58.3×10 6 , 4.68×10 6 , and 3.14×10 5 Da, respectively. All three TFPs were devoid of triple helix conformation and exhibited concentration- and molecular weight-dependent scavenging activity against radicals. The TFPs markedly relieved skin aging, effectively attenuated oxidative stress, and significantly decreased inflammation in d -galactose-induced aging mice. MM exhibited the best anti-aging effect among the TFPs. Additionally, TFPs partially restored the alterations in pH and the total content of short-chain fatty acids (SCFAs) in the colon but exhibited various impacts on the content of the individual SCFAs. These findings would provide rational guidance for a better application of TFPs in anti-aging foods and expand our understanding of the structure-function relationship of","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42576853","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}
Natalia Kasałka-Czarna, R. Biegańska-Marecik, Jędrzej Proch, A. Orłowska, M. Montowska
Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat’s functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculus longissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum-packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5–228.6 g/kg) and low fat content (17.1–25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner–Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1,263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds
{"title":"Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat","authors":"Natalia Kasałka-Czarna, R. Biegańska-Marecik, Jędrzej Proch, A. Orłowska, M. Montowska","doi":"10.31883/pjfns/163613","DOIUrl":"https://doi.org/10.31883/pjfns/163613","url":null,"abstract":"Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat’s functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculus longissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum-packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5–228.6 g/kg) and low fat content (17.1–25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner–Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1,263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45669978","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 : 2023-05-18DOI: 10.11648/j.jfns.20231103.11
Roberto Volpe, S. Glaveckaitė, G. Sotis, Dziugile Kersnauskaite, K. Šulskutė, V. Polevoda, Ingrida Dudoniene, Massimo Volpe
{"title":"Results of European Heart Network Pilot Project “A Vending Machine for a Friend”","authors":"Roberto Volpe, S. Glaveckaitė, G. Sotis, Dziugile Kersnauskaite, K. Šulskutė, V. Polevoda, Ingrida Dudoniene, Massimo Volpe","doi":"10.11648/j.jfns.20231103.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20231103.11","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"90 12","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72444071","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}
Ingestion of microplastic particles (MP) through food has been associated with a multitude of health problems in humans. Although ayran is a traditional and nutritious Turkish beverage, the impact of microplastic pollution is unknown. This study examined the incidence of microplastic pollution on ayran by collecting samples throughout the production processes and the ingredients used to make ayran, including water, salt, cream, starting culture, cups, and lastly, the ayran. Optical and scanning electron microscope was applied for MP visualisation and measurement, and Fourier-transform infrared spectroscopy (FTIR) for polymer identification. Microplastics were detected in all examined filters except for the starter culture samples. The samples with the highest MP number were salty water (43 MP number/100 mL), salt (33 MP number/100 g), and milk samples taken from homogenization and pasteurization phases (26 MP number/100 mL). Additionally, 18 MP number/100 mL contamination was detected in the last product ayran. MP with a size range of 1–150 µm prevailed (37.38%). Ethylene propylene was the most frequently identified polymer in samples (39.30%). The findings of this study can help provide an overview of microplastic contamination in dairy production facilities and the potential human health risks associated with this microplastic exposure.
{"title":"Microplastics in a Traditional Turkish Dairy Product: Ayran","authors":"S. Buyukunal, Sanae Rbaibi Zipak, Karlo Muratoglu","doi":"10.31883/pjfns/163061","DOIUrl":"https://doi.org/10.31883/pjfns/163061","url":null,"abstract":"Ingestion of microplastic particles (MP) through food has been associated with a multitude of health problems in humans. Although ayran is a traditional and nutritious Turkish beverage, the impact of microplastic pollution is unknown. This study examined the incidence of microplastic pollution on ayran by collecting samples throughout the production processes and the ingredients used to make ayran, including water, salt, cream, starting culture, cups, and lastly, the ayran. Optical and scanning electron microscope was applied for MP visualisation and measurement, and Fourier-transform infrared spectroscopy (FTIR) for polymer identification. Microplastics were detected in all examined filters except for the starter culture samples. The samples with the highest MP number were salty water (43 MP number/100 mL), salt (33 MP number/100 g), and milk samples taken from homogenization and pasteurization phases (26 MP number/100 mL). Additionally, 18 MP number/100 mL contamination was detected in the last product ayran. MP with a size range of 1–150 µm prevailed (37.38%). Ethylene propylene was the most frequently identified polymer in samples (39.30%). The findings of this study can help provide an overview of microplastic contamination in dairy production facilities and the potential human health risks associated with this microplastic exposure.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45411906","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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