Pub Date : 2022-04-18DOI: 10.7455/ijfs/11.1.2022.a1
V. Mshayisa
Blended learning refers to the use of conventional face-to-face learning experiences in combination with online education resources and practices. An increase in enrolments and a more diverse student body has intensified the demand to develop first-year teaching and learning pedagogies. Food science and technology lecturers must facilitate constructive learning in order to develop student skills, including critical thinking, teamwork, and self-directed learning. The aim of this investigation was to evaluate student perceptions of collaborative and blended learning. Students were exposed to various technology-enhanced pedagogical tools and face-to-face teaching strategies such as online academic journal reflections, video screencasts, group assignments, food processing practicals, and group crossword puzzles. A mixed-method survey consisting of multiple-choice, a 5-point Likert scale, and open-ended qualitative questions was administered via Blackboard. A total of 133 students were registered for the module, and 72.1% (n = 96) completed the survey. In this study, respondents felt they were prepared to complete the online group assignments (82%), which illustrates that they could learn the course material through collaboration. Moreover, 87% of the students agreed that they could keep up with the coursework in the blended format. Students recommended that there should be more lecture designed video screencasts, and they should be offered more opportunities to do oral presentations in this module. The respondents positively received collaborative and blended learning. The findings of this study, in general, affirm the merits of incorporating blended and collaborative learning in food science and technology curricula.
{"title":"Student perceptions of collaborative and blended learning in food science and technology","authors":"V. Mshayisa","doi":"10.7455/ijfs/11.1.2022.a1","DOIUrl":"https://doi.org/10.7455/ijfs/11.1.2022.a1","url":null,"abstract":"Blended learning refers to the use of conventional face-to-face learning experiences in combination with online education resources and practices. An increase in enrolments and a more diverse student body has intensified the demand to develop first-year teaching and learning pedagogies. Food science and technology lecturers must facilitate constructive learning in order to develop student skills, including critical thinking, teamwork, and self-directed learning. The aim of this investigation was to evaluate student perceptions of collaborative and blended learning. Students were exposed to various technology-enhanced pedagogical tools and face-to-face teaching strategies such as online academic journal reflections, video screencasts, group assignments, food processing practicals, and group crossword puzzles. A mixed-method survey consisting of multiple-choice, a 5-point Likert scale, and open-ended qualitative questions was administered via Blackboard. A total of 133 students were registered for the module, and 72.1% (n = 96) completed the survey. In this study, respondents felt they were prepared to complete the online group assignments (82%), which illustrates that they could learn the course material through collaboration. Moreover, 87% of the students agreed that they could keep up with the coursework in the blended format. Students recommended that there should be more lecture designed video screencasts, and they should be offered more opportunities to do oral presentations in this module. The respondents positively received collaborative and blended learning. The findings of this study, in general, affirm the merits of incorporating blended and collaborative learning in food science and technology curricula.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46957020","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 : 2022-04-18DOI: 10.7455/ijfs/11.1.2022.a8
R. Aditya, Aisyah Zakiah
The partial lockdown during the Covid-19 pandemic in Indonesia pushed people to work from and spend more time at home. During this unprecedented time, many people pursued new hobbies in gardening, which proved to enhance physical and mental health. With anxieties regarding food insecurity, food gardens became a new urban trend. With a relatively tiny space available, it is possible to make an urban food garden in the front yard of a house using various cultivation techniques to maximize space. However, the implementation of food gardens in urban houses is quite challenging due to limited space. Then, we reflect on the practical process and personal benefits gained from developing a tiny food garden at home. The tiny food garden could produce a variety of vegetables and herbs, such as the spinach family, lettuce, Asian greens, the tomato family, eggplants, the basil family, mint, rosemary, moringas, and butterfly-pea flowers. It may support a household with few amounts of fresh emergency food in the worst scenario during the Covid-19 pandemic. Besides, developing a tiny food garden at home may also provide co-benefits such as enhanced subjective well-being, increased appreciation of food and the environment, motivating others to start gardening at home, and great personal satisfactions of consuming home-grown food. With all these socio-ecological co-benefits, home food garden must be integrated as a strategy to achieve urban sustainability and increase household food resilience.
{"title":"Practical reflection and benefits of making a food garden at home during Covid-19 pandemic","authors":"R. Aditya, Aisyah Zakiah","doi":"10.7455/ijfs/11.1.2022.a8","DOIUrl":"https://doi.org/10.7455/ijfs/11.1.2022.a8","url":null,"abstract":"The partial lockdown during the Covid-19 pandemic in Indonesia pushed people to work from and spend more time at home. During this unprecedented time, many people pursued new hobbies in gardening, which proved to enhance physical and mental health. With anxieties regarding food insecurity, food gardens became a new urban trend. With a relatively tiny space available, it is possible to make an urban food garden in the front yard of a house using various cultivation techniques to maximize space. However, the implementation of food gardens in urban houses is quite challenging due to limited space. Then, we reflect on the practical process and personal benefits gained from developing a tiny food garden at home. The tiny food garden could produce a variety of vegetables and herbs, such as the spinach family, lettuce, Asian greens, the tomato family, eggplants, the basil family, mint, rosemary, moringas, and butterfly-pea flowers. It may support a household with few amounts of fresh emergency food in the worst scenario during the Covid-19 pandemic. Besides, developing a tiny food garden at home may also provide co-benefits such as enhanced subjective well-being, increased appreciation of food and the environment, motivating others to start gardening at home, and great personal satisfactions of consuming home-grown food. With all these socio-ecological co-benefits, home food garden must be integrated as a strategy to achieve urban sustainability and increase household food resilience.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44739855","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 : 2022-04-18DOI: 10.7455/ijfs/11.1.2022.a10
C. M. Cordeiro, Jaap van Hal
Creativity and innovation in culinary research have gained steady academic interest over the last decade. The scholastic interest in creative innovation ranges from its artistic value to culinary creations, gastronomic experiences, and food science and technology. Creative innovation is important for food enterprises to succeed in a highly competitive market. In the context of the New Nordic Cuisine, entrepreneurs and chefs are constantly challenged to bring something new to the dining table. In this context, the processes of creative innovation remain under researched, particularly in the use of seaweed. As such, using the example of seaweed, a relatively new food in the New Nordic Cuisine, the objective of this corpus based study was to explore creative innovation from a systems integral approach, in order to uncover salient themes that contribute the processes of creative innovation in culinary research, and bringing new foods to market. For a corpus driven study, we built a small corpora of interviews with chefs, and food entrepreneurs. We enquired after what inspired and motivated them when faced with a challenge of bringing a relatively new food to market, or in creating new dishes with new available food technologies. The results suggested that food technology plays a critical role in creative innovation, and the resulting new dishes that can be presented to customers. They also suggested that seaweed in the New Nordic Cuisine is an emerging food concept, and that it is embedded in a social and cultural history and familiarity of the Nordic people.
{"title":"A systems integral approach in exploring creative innovation in culinary research: the example of seaweed in the context of the new nordic cuisine","authors":"C. M. Cordeiro, Jaap van Hal","doi":"10.7455/ijfs/11.1.2022.a10","DOIUrl":"https://doi.org/10.7455/ijfs/11.1.2022.a10","url":null,"abstract":"Creativity and innovation in culinary research have gained steady academic interest over the last decade. The scholastic interest in creative innovation ranges from its artistic value to culinary creations, gastronomic experiences, and food science and technology. Creative innovation is important for food enterprises to succeed in a highly competitive market. In the context of the New Nordic Cuisine, entrepreneurs and chefs are constantly challenged to bring something new to the dining table. In this context, the processes of creative innovation remain under researched, particularly in the use of seaweed. As such, using the example of seaweed, a relatively new food in the New Nordic Cuisine, the objective of this corpus based study was to explore creative innovation from a systems integral approach, in order to uncover salient themes that contribute the processes of creative innovation in culinary research, and bringing new foods to market. For a corpus driven study, we built a small corpora of interviews with chefs, and food entrepreneurs. We enquired after what inspired and motivated them when faced with a challenge of bringing a relatively new food to market, or in creating new dishes with new available food technologies. The results suggested that food technology plays a critical role in creative innovation, and the resulting new dishes that can be presented to customers. They also suggested that seaweed in the New Nordic Cuisine is an emerging food concept, and that it is embedded in a social and cultural history and familiarity of the Nordic people.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47856645","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}
Maria Namwanje, J. Kigozi, I. M. Mukisa, Isaac Omagor, S. Chimatiro
Dried silver cyprinid (Rastrineobola argentea) has the potential to provide an affordable and accessible food-based strategy to fight malnutrition among Ugandans and enrich diets of the vulnerable persons. However, there is inadequate information on changes in the nutritional content and safety of stored dry silver cyprinid along the local handling chain. This study evaluated the effect of conventionally used packaging on microbial safety and nutrient quality of dry silver cyprinid during storage. Freshly dried silver cyprinid was obtained from stores at four landing sites on Lake Victoria and stored in open and closed gunny bags for 8 weeks. Samples were collected at 0, 1, 2, 4, 6 and 8 weeks of storage and assessed for nutritional and microbial quality. The type of packaging used (open or closed gunny bags) had no significant effect on most nutrient content and microbial safety parameters (p >0.05) except iron content, aflatoxin content, and TVBN content. Open gunny bags had higher aflatoxin content, greater iron degradation and greater variation in TVBN as compared to closed gunny bags throughout the storage duration. The observed difference in some of the quality parameters can be attributed to increased permeability to oxygen and moisture in open gunny bags as compared to closed gunny bags.
{"title":"Effect of Packaging on the Stability of Stored Dry Silver Cyprinid (Rastrineobola argentea)","authors":"Maria Namwanje, J. Kigozi, I. M. Mukisa, Isaac Omagor, S. Chimatiro","doi":"10.5296/jfs.v10i1.18642","DOIUrl":"https://doi.org/10.5296/jfs.v10i1.18642","url":null,"abstract":"Dried silver cyprinid (Rastrineobola argentea) has the potential to provide an affordable and accessible food-based strategy to fight malnutrition among Ugandans and enrich diets of the vulnerable persons. However, there is inadequate information on changes in the nutritional content and safety of stored dry silver cyprinid along the local handling chain. This study evaluated the effect of conventionally used packaging on microbial safety and nutrient quality of dry silver cyprinid during storage. Freshly dried silver cyprinid was obtained from stores at four landing sites on Lake Victoria and stored in open and closed gunny bags for 8 weeks. Samples were collected at 0, 1, 2, 4, 6 and 8 weeks of storage and assessed for nutritional and microbial quality. The type of packaging used (open or closed gunny bags) had no significant effect on most nutrient content and microbial safety parameters (p >0.05) except iron content, aflatoxin content, and TVBN content. Open gunny bags had higher aflatoxin content, greater iron degradation and greater variation in TVBN as compared to closed gunny bags throughout the storage duration. The observed difference in some of the quality parameters can be attributed to increased permeability to oxygen and moisture in open gunny bags as compared to closed gunny bags.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84377417","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 : 2021-10-15DOI: 10.7455/10.7455/IJFS/10.2.2021.A10
G.L.C. Valente, L. Acurcio, Ranier Chaves Figueiredo, F. Sant'Anna, Rommel F. Brito, Luigi P. V. Freitas, Andréia Marçal da Silva, M. Souza, C. Penna
Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production.
{"title":"Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses","authors":"G.L.C. Valente, L. Acurcio, Ranier Chaves Figueiredo, F. Sant'Anna, Rommel F. Brito, Luigi P. V. Freitas, Andréia Marçal da Silva, M. Souza, C. Penna","doi":"10.7455/10.7455/IJFS/10.2.2021.A10","DOIUrl":"https://doi.org/10.7455/10.7455/IJFS/10.2.2021.A10","url":null,"abstract":"Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"398-410"},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44281906","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 : 2021-10-15DOI: 10.7455/10.7455/IJFS/10.2.2021.A8
Karem Muraro, J. Zeni, R. Cansian, J. Steffens, E. Valduga, G. T. Backes
The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chloride (2 to 3 %) on total protein, total fat, starch, moisture, water activity, sodium, pH and texture profile (hardness, adhesiveness, elasticity, cohesiveness and chewiness) were evaluated and compared to a mortadella formulation without swine skin addition. The mortadella formulations with addition of 3.5 to 5.5 % swine skin and 2 to 2.5 % sodium chloride are in accordance with Brazilian legislation and provided an increase of approximately 12 % in protein content, a decrease of 14 % in sodium content and a water activity less than 0.9488. The swine skin and sodium chloride provided stability to the mortadella and influenced its texture, mainly in hardness, elasticity and chewiness.
{"title":"Effects of addition of swine skin on the technological characteristics of mortadella produced in an industrial unit","authors":"Karem Muraro, J. Zeni, R. Cansian, J. Steffens, E. Valduga, G. T. Backes","doi":"10.7455/10.7455/IJFS/10.2.2021.A8","DOIUrl":"https://doi.org/10.7455/10.7455/IJFS/10.2.2021.A8","url":null,"abstract":"The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chloride (2 to 3 %) on total protein, total fat, starch, moisture, water activity, sodium, pH and texture profile (hardness, adhesiveness, elasticity, cohesiveness and chewiness) were evaluated and compared to a mortadella formulation without swine skin addition. The mortadella formulations with addition of 3.5 to 5.5 % swine skin and 2 to 2.5 % sodium chloride are in accordance with Brazilian legislation and provided an increase of approximately 12 % in protein content, a decrease of 14 % in sodium content and a water activity less than 0.9488. The swine skin and sodium chloride provided stability to the mortadella and influenced its texture, mainly in hardness, elasticity and chewiness.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"371-382"},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47898375","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 : 2021-10-15DOI: 10.7455/ijfs/10.2.2021.a4
Babak Mousavi, S. Ghaderi, M. A. Hesarinejad, A. Pourmahmoudi
Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn flour content, while the stability and time of development of the dough increased. Resistance and extensibility to deformation of the samples respectively increased and decreased compared to those of the control. Toast bread with 30% acorn flour replacement was observed to have lower staling than the control. The highest TPC (9.44 mg GAE/g) and the lowest peroxide value (0.36 m eq O2/kg) were obtained for the bread having 30% acorn flour substitution. Moreover, the breads showed darker crumbs with significantly lower specific loaf volumes. Overall, the bread with 30% of acorn flour substitution showed good rheological, staling properties and reasonable anti-oxidant content compared to the control bread as well as the highest sensorial acceptability.
{"title":"Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast","authors":"Babak Mousavi, S. Ghaderi, M. A. Hesarinejad, A. Pourmahmoudi","doi":"10.7455/ijfs/10.2.2021.a4","DOIUrl":"https://doi.org/10.7455/ijfs/10.2.2021.a4","url":null,"abstract":"Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn flour content, while the stability and time of development of the dough increased. Resistance and extensibility to deformation of the samples respectively increased and decreased compared to those of the control. Toast bread with 30% acorn flour replacement was observed to have lower staling than the control. The highest TPC (9.44 mg GAE/g) and the lowest peroxide value (0.36 m eq O2/kg) were obtained for the bread having 30% acorn flour substitution. Moreover, the breads showed darker crumbs with significantly lower specific loaf volumes. Overall, the bread with 30% of acorn flour substitution showed good rheological, staling properties and reasonable anti-oxidant content compared to the control bread as well as the highest sensorial acceptability.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45049197","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 : 2021-10-15DOI: 10.7455/10.7455/IJFS/10.2.2021.A7
Zahra S. Al-Kharousi, N. Guizani, A. Al-Sadi, Ismail Al-Bulushi
The contamination of fresh produce with antibiotic-resistant bacteria is of particular concern as they are often eaten raw and can be a source for foodborne diseases. Tetracyclines have been largely used in humans, animals and plants which might have accelerated microbial resistance to them. Enterococci and Escherichia coli can be used as indicators to monitor contamination of the fresh produce with tetracycline-resistant bacteria. The investigation related to this issue is very scarce in Oman. This study aimed at identifying tetracycline-resistant enterococci and E. coli in fresh produce at the market place. Thirty-one enterococci and ten E. coli were isolated from local (Oman) and imported fruits and vegetables (N= 105). Using the standard Kirby-Bauer disc diffusion method, resistance to tetracycline was found in 6 (19 %) enterococci, isolated from cucumber, lettuce and radish, and 5 (50 %) E. coli , obtained from cabbage, lettuce and radish. Genetic analysis revealed the presence of tetracycline resistance genes, tet(A) and tet(K), in E. coli and tet(K), tet(L) and tet(M) in enterococci, including Enterococcus sulfureus, Enterococcus mundtii, Enterococcus casseli avus and Enterococcus faecalis . The integron integrase IntI 1 gene, which is known to facilitate the dissemination of antibiotic resistance genes among bacteria, was detected in 2 isolates of E. coli . These results demonstrated the capability of fresh produce to act as a potential source for disseminating tetracycline or possibly other antibiotic-resistant bacteria through the food chain. Thus, control strategies are needed to reduce exposure of the public to such microorganisms.
{"title":"Tetracycline resistance in enterococci and Escherichia coli isolated from fresh produce and why it matters","authors":"Zahra S. Al-Kharousi, N. Guizani, A. Al-Sadi, Ismail Al-Bulushi","doi":"10.7455/10.7455/IJFS/10.2.2021.A7","DOIUrl":"https://doi.org/10.7455/10.7455/IJFS/10.2.2021.A7","url":null,"abstract":"The contamination of fresh produce with antibiotic-resistant bacteria is of particular concern as they are often eaten raw and can be a source for foodborne diseases. Tetracyclines have been largely used in humans, animals and plants which might have accelerated microbial resistance to them. Enterococci and Escherichia coli can be used as indicators to monitor contamination of the fresh produce with tetracycline-resistant bacteria. The investigation related to this issue is very scarce in Oman. This study aimed at identifying tetracycline-resistant enterococci and E. coli in fresh produce at the market place. Thirty-one enterococci and ten E. coli were isolated from local (Oman) and imported fruits and vegetables (N= 105). Using the standard Kirby-Bauer disc diffusion method, resistance to tetracycline was found in 6 (19 %) enterococci, isolated from cucumber, lettuce and radish, and 5 (50 %) E. coli , obtained from cabbage, lettuce and radish. Genetic analysis revealed the presence of tetracycline resistance genes, tet(A) and tet(K), in E. coli and tet(K), tet(L) and tet(M) in enterococci, including Enterococcus sulfureus, Enterococcus mundtii, Enterococcus casseli avus and Enterococcus faecalis . The integron integrase IntI 1 gene, which is known to facilitate the dissemination of antibiotic resistance genes among bacteria, was detected in 2 isolates of E. coli . These results demonstrated the capability of fresh produce to act as a potential source for disseminating tetracycline or possibly other antibiotic-resistant bacteria through the food chain. Thus, control strategies are needed to reduce exposure of the public to such microorganisms.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"359-370"},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44965093","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 : 2021-10-15DOI: 10.7455/10.7455/IJFS/10.2.2021.A6
A. Hernández-Fuentes, David Chávez-Borges, Antonio de Jesus Cenobio‐Galindo, A. Zepeda-Velázquez, A. C. Figueira, R. Jiménez-Alvarado, R. Campos-Montiel
Honey has long been used as a food and has been reported to have potential health benefits. In this work, total phenol content, colour and antioxidant and hepatoprotective activities of honey samples of different floral origins from the State of Hidalgo, Mexico were explored using in vitro assays. Hepatoprotective activity was measured by inhibitition of β-glucuronidase; gastroprotective activity was determined by inhibition of urease; antioxidant activity was evaluated by 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) methods. All the parameters showed significant differences (p<0.05) among honey samples. The total phenolic content ranged from 18.02 to 102.77 mg GAE 100 g -1 . The colour ranged from extra light amber to dark amber. Inhibition of β-glucuronidase ranged from 23.70% to 36.00%, while urease inhibition ranged between 7.64% and 63.80%. The antioxidant activity by ABTS was between 44.68 and 441.56 mg AAE 100 g -1 , and DPPH showed activities ranging from 35.64 to 573.06 mg AAE 100 g -1 . All honey samples contained bioactive compounds and displayed functional properties; therefore, the honeys from this region of Mexico offer attractive characteristics for their potential use in the food industry.
蜂蜜长期以来一直被用作食物，据报道它对健康有潜在的好处。在这项工作中，研究了来自墨西哥伊达尔戈州的不同花源蜂蜜样品的总酚含量、颜色、抗氧化和肝保护活性。通过抑制β-葡萄糖醛酸酶测定其保肝活性;通过抑制脲酶测定胃保护活性;采用2,2′-氮基-双-3-乙基苯并噻唑-6-磺酸(ABTS)法和2,2 -二苯基-1-吡啶肼(DPPH)法评价其抗氧化活性。各参数在不同蜂蜜样品间差异均显著(p<0.05)。总酚含量为18.02 ~ 102.77 mg GAE 100 g -1。颜色从极浅的琥珀色到深琥珀色不等。β-葡萄糖醛酸酶的抑制率为23.70% ~ 36.00%，脲酶的抑制率为7.64% ~ 63.80%。ABTS的抗氧化活性为44.68 ~ 441.56 mg AAE 100 g -1, DPPH的抗氧化活性为35.64 ~ 573.06 mg AAE 100 g -1。所有蜂蜜样品均含有生物活性化合物并显示出功能特性;因此，来自墨西哥这一地区的蜂蜜为其在食品工业中的潜在用途提供了有吸引力的特性。
{"title":"Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral origins","authors":"A. Hernández-Fuentes, David Chávez-Borges, Antonio de Jesus Cenobio‐Galindo, A. Zepeda-Velázquez, A. C. Figueira, R. Jiménez-Alvarado, R. Campos-Montiel","doi":"10.7455/10.7455/IJFS/10.2.2021.A6","DOIUrl":"https://doi.org/10.7455/10.7455/IJFS/10.2.2021.A6","url":null,"abstract":"Honey has long been used as a food and has been reported to have potential health benefits. In this work, total phenol content, colour and antioxidant and hepatoprotective activities of honey samples of different floral origins from the State of Hidalgo, Mexico were explored using in vitro assays. Hepatoprotective activity was measured by inhibitition of β-glucuronidase; gastroprotective activity was determined by inhibition of urease; antioxidant activity was evaluated by 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) methods. All the parameters showed significant differences (p<0.05) among honey samples. The total phenolic content ranged from 18.02 to 102.77 mg GAE 100 g -1 . The colour ranged from extra light amber to dark amber. Inhibition of β-glucuronidase ranged from 23.70% to 36.00%, while urease inhibition ranged between 7.64% and 63.80%. The antioxidant activity by ABTS was between 44.68 and 441.56 mg AAE 100 g -1 , and DPPH showed activities ranging from 35.64 to 573.06 mg AAE 100 g -1 . All honey samples contained bioactive compounds and displayed functional properties; therefore, the honeys from this region of Mexico offer attractive characteristics for their potential use in the food industry.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"346-358"},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41883475","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 : 2021-10-15DOI: 10.7455/10.7455/IJFS/10.2.2021.A9
Saleem Ehsan, Z. Al-Attabi, N. Al-Habsi, M. Claereboudt, M. Rahman
Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.
{"title":"Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters","authors":"Saleem Ehsan, Z. Al-Attabi, N. Al-Habsi, M. Claereboudt, M. Rahman","doi":"10.7455/10.7455/IJFS/10.2.2021.A9","DOIUrl":"https://doi.org/10.7455/10.7455/IJFS/10.2.2021.A9","url":null,"abstract":"Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"383-397"},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41407488","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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