Purpose: The aim of the study was to analyze the assessment of food processing technologies on allergen reduction in United States. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: Recent advancements in food processing technologies in the U.S. are focusing on reducing allergenicity in food products. Thermal methods are traditionally used, but novel nonthermal techniques, such as high-pressure processing and cold atmospheric plasma, are now being explored for their potential to create hypoallergenic products. These methods aim to modify allergenic proteins without using heat, which can preserve food quality while reducing allergen reactivity. Despite these advancements, ensuring the complete removal of allergens remains challenging, highlighting the ongoing need for robust detection and control strategies. Unique Contribution to Theory, Practice and Policy: Risk assessment theory, health belief model (HBM) & diffusion of innovations theory may be used to anchor future studies on analyze the assessment of food processing technologies on allergen reduction in United States. Implementing advanced food processing technologies focused on allergen reduction can revolutionize industry practices. Regulatory bodies could use empirical data from these assessments to set more precise guidelines and safety standards for allergen levels in food products.
{"title":"Assessment of Food Processing Technologies on Allergen Reduction in United States","authors":"Evelyn Williams","doi":"10.47604/ijf.2540","DOIUrl":"https://doi.org/10.47604/ijf.2540","url":null,"abstract":"Purpose: The aim of the study was to analyze the assessment of food processing technologies on allergen reduction in United States. \u0000Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. \u0000Findings: Recent advancements in food processing technologies in the U.S. are focusing on reducing allergenicity in food products. Thermal methods are traditionally used, but novel nonthermal techniques, such as high-pressure processing and cold atmospheric plasma, are now being explored for their potential to create hypoallergenic products. These methods aim to modify allergenic proteins without using heat, which can preserve food quality while reducing allergen reactivity. Despite these advancements, ensuring the complete removal of allergens remains challenging, highlighting the ongoing need for robust detection and control strategies. \u0000Unique Contribution to Theory, Practice and Policy: Risk assessment theory, health belief model (HBM) & diffusion of innovations theory may be used to anchor future studies on analyze the assessment of food processing technologies on allergen reduction in United States. Implementing advanced food processing technologies focused on allergen reduction can revolutionize industry practices. Regulatory bodies could use empirical data from these assessments to set more precise guidelines and safety standards for allergen levels in food products.","PeriodicalId":507735,"journal":{"name":"International Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141013626","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}
Purpose: The aim of the study was to analyze the influence of agricultural practices on food safety in Nigeria Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The influence of agricultural practices on food safety in Nigeria is significant, with traditional and modern methods impacting the safety and quality of food. The use of pesticides and fertilizers, often unregulated, can lead to residue accumulation in crops, posing health risks. Additionally, the prevalence of subsistence farming without proper sanitation measures can contribute to the contamination of food products. There is also concern about the spread of zoonotic diseases through livestock farming, exacerbated by inadequate veterinary services and poor handling practices. Unique Contribution to Theory, Practice and Policy: Social identity theory, stakeholder theory & norm activation theory may be used to anchor future studies on analyze the influence of agricultural practices on food safety in Nigeria. Promote the adoption of good agricultural practices (GAPs) and integrated pest management (IPM) strategies among farmers to minimize food safety risks at the production level. Advocate for the development and enforcement of robust food safety regulations and standards that encompass the entire agricultural supply chain.
{"title":"Influence of Agricultural Practices on Food Safety in Nigeria","authors":"Aliyu Usman","doi":"10.47604/ijf.2538","DOIUrl":"https://doi.org/10.47604/ijf.2538","url":null,"abstract":"Purpose: The aim of the study was to analyze the influence of agricultural practices on food safety in Nigeria \u0000Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. \u0000Findings: The influence of agricultural practices on food safety in Nigeria is significant, with traditional and modern methods impacting the safety and quality of food. The use of pesticides and fertilizers, often unregulated, can lead to residue accumulation in crops, posing health risks. Additionally, the prevalence of subsistence farming without proper sanitation measures can contribute to the contamination of food products. There is also concern about the spread of zoonotic diseases through livestock farming, exacerbated by inadequate veterinary services and poor handling practices. \u0000Unique Contribution to Theory, Practice and Policy: Social identity theory, stakeholder theory & norm activation theory may be used to anchor future studies on analyze the influence of agricultural practices on food safety in Nigeria. Promote the adoption of good agricultural practices (GAPs) and integrated pest management (IPM) strategies among farmers to minimize food safety risks at the production level. Advocate for the development and enforcement of robust food safety regulations and standards that encompass the entire agricultural supply chain.","PeriodicalId":507735,"journal":{"name":"International Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141013811","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}
Purpose: The aim of the study was to analyze the effects of packaging materials on food quality and shelf life in Australia. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: In Australia, advanced packaging technologies such as modified atmosphere packaging (MAP) and active packaging extend the shelf life of perishables by inhibiting microbial growth. Sustainable packaging options are gaining traction, balancing environmental concerns with maintaining food safety. Intelligent packaging with condition indicators enhances consumer decisions by providing food safety information. Strict Australian regulations ensure that packaging materials meet safety standards, supporting food quality preservation. Unique Contribution to Theory, Practice and Policy: Diffusion theory, mass transfer theory & shelf life prediction models may be used to anchor future studies on analyze the effects of packaging materials on food quality and shelf life in Australia. Practical recommendations should emphasize the adoption of innovative packaging technologies tailored to specific food products and storage conditions. Policymakers should prioritize initiatives aimed at fostering collaboration between industry stakeholders, research institutions, and regulatory bodies to address pressing challenges in food packaging.
{"title":"Effects of Packaging Materials on Food Quality and Shelf Life in Australia","authors":"Ethan Martin","doi":"10.47604/ijf.2537","DOIUrl":"https://doi.org/10.47604/ijf.2537","url":null,"abstract":"Purpose: The aim of the study was to analyze the effects of packaging materials on food quality and shelf life in Australia. \u0000Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. \u0000Findings: In Australia, advanced packaging technologies such as modified atmosphere packaging (MAP) and active packaging extend the shelf life of perishables by inhibiting microbial growth. Sustainable packaging options are gaining traction, balancing environmental concerns with maintaining food safety. Intelligent packaging with condition indicators enhances consumer decisions by providing food safety information. Strict Australian regulations ensure that packaging materials meet safety standards, supporting food quality preservation. \u0000Unique Contribution to Theory, Practice and Policy: Diffusion theory, mass transfer theory & shelf life prediction models may be used to anchor future studies on analyze the effects of packaging materials on food quality and shelf life in Australia. Practical recommendations should emphasize the adoption of innovative packaging technologies tailored to specific food products and storage conditions. Policymakers should prioritize initiatives aimed at fostering collaboration between industry stakeholders, research institutions, and regulatory bodies to address pressing challenges in food packaging.","PeriodicalId":507735,"journal":{"name":"International Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141013565","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}
Purpose: The aim of the study was to analyze the impact of food processing techniques on nutritional content in Brazil. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: In Brazil, studies show that food processing techniques affect nutritional content, with traditional methods like fermentation enhancing nutrient bioavailability, while modern methods like high-temperature cooking reduce vitamins and minerals. This impact raises concerns about the nutritional quality of the Brazilian diet, prompting a shift towards techniques that preserve nutritional value. Unique Contribution to Theory, Practice and Policy: Maillard reaction theory, enzyme inactivation theory & degradation and retention theory may be used to anchor future studies on analyze the impact of food processing techniques on nutritional content in Brazil. Food manufacturers should strive to optimize processing techniques to minimize nutrient losses while achieving other objectives such as safety, taste, and texture. Policymakers should collaborate with industry stakeholders to develop evidence-based guidelines and standards for food processing.
{"title":"Impact of Food Processing Techniques on Nutritional Content in Brazil","authors":"Luiz Fernando","doi":"10.47604/ijf.2539","DOIUrl":"https://doi.org/10.47604/ijf.2539","url":null,"abstract":"Purpose: The aim of the study was to analyze the impact of food processing techniques on nutritional content in Brazil. \u0000Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. \u0000Findings: In Brazil, studies show that food processing techniques affect nutritional content, with traditional methods like fermentation enhancing nutrient bioavailability, while modern methods like high-temperature cooking reduce vitamins and minerals. This impact raises concerns about the nutritional quality of the Brazilian diet, prompting a shift towards techniques that preserve nutritional value. \u0000Unique Contribution to Theory, Practice and Policy: Maillard reaction theory, enzyme inactivation theory & degradation and retention theory may be used to anchor future studies on analyze the impact of food processing techniques on nutritional content in Brazil. Food manufacturers should strive to optimize processing techniques to minimize nutrient losses while achieving other objectives such as safety, taste, and texture. Policymakers should collaborate with industry stakeholders to develop evidence-based guidelines and standards for food processing.","PeriodicalId":507735,"journal":{"name":"International Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141013865","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}
Purpose: The aim of the study was to analyze the evaluation of novel food additives on product acceptability in France. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: This study evaluating novel food additives on product acceptability in France, it was found that natural and organic additives significantly enhanced consumer acceptance. The additives were primarily valued for their perceived health benefits and minimal processing. Taste testing revealed that products with natural flavors and colors were preferred over those with synthetic counterparts. However, there was resistance among certain demographics, particularly older consumers, who showed a preference for traditional flavors. Overall, the study suggests that while novel additives can increase acceptability, consumer education and transparent labeling are crucial for widespread adoption. Unique Contribution to Theory, Practice and Policy: Theory of planned behavior (TPB), diffusion of innovations theory & expectancy-value theory may be used to anchor future studies on analyze the evaluation of novel food additives on product acceptability in France. Implement educational programs that inform consumers about the benefits and safety of novel food additives. Advocate for the development of clearer, more consistent regulatory guidelines for novel food additives to ensure safety and quality across markets.
{"title":"Evaluation of Novel Food Additives on Product Acceptability in France","authors":"Sophie Petit","doi":"10.47604/ijf.2536","DOIUrl":"https://doi.org/10.47604/ijf.2536","url":null,"abstract":"Purpose: The aim of the study was to analyze the evaluation of novel food additives on product acceptability in France. \u0000Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. \u0000Findings: This study evaluating novel food additives on product acceptability in France, it was found that natural and organic additives significantly enhanced consumer acceptance. The additives were primarily valued for their perceived health benefits and minimal processing. Taste testing revealed that products with natural flavors and colors were preferred over those with synthetic counterparts. However, there was resistance among certain demographics, particularly older consumers, who showed a preference for traditional flavors. Overall, the study suggests that while novel additives can increase acceptability, consumer education and transparent labeling are crucial for widespread adoption. \u0000Unique Contribution to Theory, Practice and Policy: Theory of planned behavior (TPB), diffusion of innovations theory & expectancy-value theory may be used to anchor future studies on analyze the evaluation of novel food additives on product acceptability in France. Implement educational programs that inform consumers about the benefits and safety of novel food additives. Advocate for the development of clearer, more consistent regulatory guidelines for novel food additives to ensure safety and quality across markets.","PeriodicalId":507735,"journal":{"name":"International Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141013189","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}
Purpose: Hypercholesterolemia is a major problem for many societies as well as for health professionals due to the close association between cardiovascular disease and lipid abnormalities. The current study was conducted to determine the effect of prebiotic, probiotic bacteria and symbiotic diets containing Bacillus Coagulans and Gum Arabic on lipid profile in hypercholesterolemic rats. Methodology: The spore suspension was prepared and Gum Arabic was purchased as the natural product. 35 male albino rats (170 ± 5 g) were fed a cholesterol-supplemented diet to induce hypercholesterolemia. The rats were divided into 5 groups (n = 7). The group 1: basal diet (negative control), and the other four groups were given hypercholesterolemia diet supplemented with 25% lard and 2% cholesterol for six weeks to induce hypercholesterolemia in rats. They were divided as follows: Group 2: (positive control), Group 3: fed a supplemented basal diet with 5% Gum Arabic (prebiotic), Group 4: fed a supplemented basal diet with coagulase spores, and group 5: fed a basal diet supplemented with 5% Gum Arabic and spores per day of B. coagulans (synbiotic). Results: The findings showed a significant increase in the levels of total cholesterol and triacylglycerol (mg/dL) (P<0.05) in (positive control) fed the basic diet (B.D.), compared to (negative control). Unique Contribution to Theory, Practice and Policy: The Anti-Inflammatory Theory and The theory of using prebiotics to lower cholesterol and reduce its absorption. This study indicates that the theory used in the study has been validated. The best results that showed significant differences with the negative control group were achieved in the hypercholesterolemia groups treated with Gum Arabic (GA5%), where the highest mean value was recorded (28.54 ± 3.71 mg/dL), which was close to the negative control (36.33 ± 5.00 mg/dL). As for the groups that took B. coagulans and GA 5% + B. coagulans, a decrease in LDL-c, (VLDL-c), AST and AST levels, and the best result recorded was in the group GA 5% + B.coagulans. Histological examinations also showed that the liver sections in the fifth group showed a normal structure, except for slight degeneration of the liver cells. The best result was in the group of GA 5%+ B. coagulans treatment group compared to the other groups.
{"title":"Effect of Prebiotic, Probiotic Bacteria and Symbiotic Diets Containing Bacillus Coagulans and Gum Arabic on Lipid Profile in Hypercholesterolemic Rats","authors":"Hanan Altawari","doi":"10.47604/ijf.2395","DOIUrl":"https://doi.org/10.47604/ijf.2395","url":null,"abstract":"Purpose: Hypercholesterolemia is a major problem for many societies as well as for health professionals due to the close association between cardiovascular disease and lipid abnormalities. The current study was conducted to determine the effect of prebiotic, probiotic bacteria and symbiotic diets containing Bacillus Coagulans and Gum Arabic on lipid profile in hypercholesterolemic rats. \u0000Methodology: The spore suspension was prepared and Gum Arabic was purchased as the natural product. 35 male albino rats (170 ± 5 g) were fed a cholesterol-supplemented diet to induce hypercholesterolemia. The rats were divided into 5 groups (n = 7). The group 1: basal diet (negative control), and the other four groups were given hypercholesterolemia diet supplemented with 25% lard and 2% cholesterol for six weeks to induce hypercholesterolemia in rats. They were divided as follows: Group 2: (positive control), Group 3: fed a supplemented basal diet with 5% Gum Arabic (prebiotic), Group 4: fed a supplemented basal diet with coagulase spores, and group 5: fed a basal diet supplemented with 5% Gum Arabic and spores per day of B. coagulans (synbiotic). \u0000Results: The findings showed a significant increase in the levels of total cholesterol and triacylglycerol (mg/dL) (P<0.05) in (positive control) fed the basic diet (B.D.), compared to (negative control). \u0000Unique Contribution to Theory, Practice and Policy: The Anti-Inflammatory Theory and The theory of using prebiotics to lower cholesterol and reduce its absorption. This study indicates that the theory used in the study has been validated. The best results that showed significant differences with the negative control group were achieved in the hypercholesterolemia groups treated with Gum Arabic (GA5%), where the highest mean value was recorded (28.54 ± 3.71 mg/dL), which was close to the negative control (36.33 ± 5.00 mg/dL). As for the groups that took B. coagulans and GA 5% + B. coagulans, a decrease in LDL-c, (VLDL-c), AST and AST levels, and the best result recorded was in the group GA 5% + B.coagulans. Histological examinations also showed that the liver sections in the fifth group showed a normal structure, except for slight degeneration of the liver cells. The best result was in the group of GA 5%+ B. coagulans treatment group compared to the other groups.","PeriodicalId":507735,"journal":{"name":"International Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140078520","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}
Purpose: The purpose of this study was to determine the chemical properties of honey produced in the Suba region, specifically in the Suba South Sub-County, Gwassi North and South divisions' four regions, Nyandiwa (Western), Tonga (Northern), Magunga (Eastern), and Nyancha (Central) of Homa Bay County, Kenya. The study focuses on assessing the chemical properties of honey such as pH, free acidity, HMF content, proline content, glucose content, fructose content, sucrose content and mineral concentrations (K,Na,Ca,Mg,Fe,Zn,and Mn) to ascertain whether they are within the acceptable limits as set by the Codex Alimentarius Commissions. Methodology: An experimental approach was used to investigate the various chemical properties of honey sourced from the four regions of the Suba region in Homa Bay County. Codex Alimentarius Commission's defined methods were used to analyze each property. Both primary and secondary data were collected using interviews and purposive sampling techniques to collect a total of 40 honey samples. A pH meter, UV-visible spectrophotometer, and HPLC instruments were used to measure the pH, free acidity, HMF content, proline content, fructose content, glucose content, and sucrose content of the honey, respectively. The levels of minerals were measured using AAS for Na and K, while Ca, Zn, Mg, Mn, and Fe using a flame photometer. Statistical Package for Social Sciences version 21 was used to perform various statistical tests and generate graphical representations of data. The collected samples were analysed at the Kenyatta University Research Laboratory. Findings: The findings showed that the chemical properties had the following mean values for the honey sample: pH = 4.01± 0.03, free acidity = 35.83±0.45 mEq/kg, HMF = 19.95±1.76 mg/kg, proline = 629.77±9.80 mg/kg, sum of glucose and fructose = 68.37±0.51%. While for the minerals, manganese was the least common and potassium the most common. The mean values result of this study show that honey from the Suba region satisfies the set standards by Codex Alimentarius Commission. Unique Contribution to Theory, Practice and Policy: The study validates the theory of international standards in honey production, emphasizing the positive impact of aligning with global benchmarks on honey quality and market acceptance in the Suba region. It emphasizes the importance of quality certification, which contributes to consumer trust and economic growth. The research also supports the theory through sensitization and education, which increase awareness about honey quality and educate beekeepers on proper production techniques. The study advocates for economic diversification through sustainable apiculture, resulting in improvements in economic stability and financial well-being in the Suba region.
{"title":"Determination of the Chemical Properties of Honey from Suba Region, Homa Bay County-Kenya","authors":"Linet Ondogo, Daniel Oyoo, R. Bichanga","doi":"10.47604/ijf.2240","DOIUrl":"https://doi.org/10.47604/ijf.2240","url":null,"abstract":"Purpose: The purpose of this study was to determine the chemical properties of honey produced in the Suba region, specifically in the Suba South Sub-County, Gwassi North and South divisions' four regions, Nyandiwa (Western), Tonga (Northern), Magunga (Eastern), and Nyancha (Central) of Homa Bay County, Kenya. The study focuses on assessing the chemical properties of honey such as pH, free acidity, HMF content, proline content, glucose content, fructose content, sucrose content and mineral concentrations (K,Na,Ca,Mg,Fe,Zn,and Mn) to ascertain whether they are within the acceptable limits as set by the Codex Alimentarius Commissions. Methodology: An experimental approach was used to investigate the various chemical properties of honey sourced from the four regions of the Suba region in Homa Bay County. Codex Alimentarius Commission's defined methods were used to analyze each property. Both primary and secondary data were collected using interviews and purposive sampling techniques to collect a total of 40 honey samples. A pH meter, UV-visible spectrophotometer, and HPLC instruments were used to measure the pH, free acidity, HMF content, proline content, fructose content, glucose content, and sucrose content of the honey, respectively. The levels of minerals were measured using AAS for Na and K, while Ca, Zn, Mg, Mn, and Fe using a flame photometer. Statistical Package for Social Sciences version 21 was used to perform various statistical tests and generate graphical representations of data. The collected samples were analysed at the Kenyatta University Research Laboratory. Findings: The findings showed that the chemical properties had the following mean values for the honey sample: pH = 4.01± 0.03, free acidity = 35.83±0.45 mEq/kg, HMF = 19.95±1.76 mg/kg, proline = 629.77±9.80 mg/kg, sum of glucose and fructose = 68.37±0.51%. While for the minerals, manganese was the least common and potassium the most common. The mean values result of this study show that honey from the Suba region satisfies the set standards by Codex Alimentarius Commission. Unique Contribution to Theory, Practice and Policy: The study validates the theory of international standards in honey production, emphasizing the positive impact of aligning with global benchmarks on honey quality and market acceptance in the Suba region. It emphasizes the importance of quality certification, which contributes to consumer trust and economic growth. The research also supports the theory through sensitization and education, which increase awareness about honey quality and educate beekeepers on proper production techniques. The study advocates for economic diversification through sustainable apiculture, resulting in improvements in economic stability and financial well-being in the Suba region.","PeriodicalId":507735,"journal":{"name":"International Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139180896","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}
Purpose: The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of caw, almond and oat milk. Caw milk served as a control (animal source), and the other treatments were made from almond milk and oat milk (plant source). Methodology: Thirty five male adult albino rats of Sprague Dawely strain weighing 180- 220 g were divided into 5 groups as follows: Group (1) non-treated non- diabetic rats (negative control). Group (2) diabetic rats (received Streptozotocin (STZ), 60 mg/Kg BW) (positive control).Group (3) diabetic rats fed on basal diet with caw milk (10g/day) by epi gastric tube. Group (4) diabetic rats fed on basal diet with almond milk (10g/day) by epi gastric tube. Group (5) diabetic rats fed on basal diet with oat milk (10g/day) by epi gastric tube. Results: Results revealed that almond milk were more effective in increasing the dry matter, protein, ash, fiber, carbohydrate, energy, acidity, viscosity, phenolic content and antioxidant activity. Almond milk had the highest scores for sensory properties compared to other milk treatments. The Almond milk was evaluated as hypoglycaemic agent streptozotocin-induced diabetic rats. The treatment of diabetic rats with almond milk showed a significant decreases(p<0.001) in levels of blood glucose, malondialdehyde (MDA), low density lipoprotein (LDL), cholesterol (CL), triglyceride (TG), AST, ALT , ALP, creatinin and urea and increased (p<0.001) high density lipoprotein (HDL) and total protein and albumin in comparison to diabetic rats. Unique Contribution to Theory, Practice and Policy: This study indicates that the theory used in the study has been validated. Consumption of almond milk in diabetic rat groups caused significant improvement in all these factors, compared to the positive control group (untreated diabetic rats), indicating that almond and oat milk can play a preventive role in such patients. It can be used as an indicator to establish future studies on the importance of consuming plant-based alternatives to milk, such as almond milk and oat milk. Policy makers should recognize the importance of a balanced diet for health in which plant-based alternatives are available and reflect this in public health recommendations.
{"title":"A Comparative Study of the Use of Cow's Milk and Plant-Based Alternatives Such as Almond Milk and Oat Milk on Diabetic Rats","authors":"R. Ashkanani","doi":"10.47604/ijf.2212","DOIUrl":"https://doi.org/10.47604/ijf.2212","url":null,"abstract":"Purpose: The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of caw, almond and oat milk. Caw milk served as a control (animal source), and the other treatments were made from almond milk and oat milk (plant source). Methodology: Thirty five male adult albino rats of Sprague Dawely strain weighing 180- 220 g were divided into 5 groups as follows: Group (1) non-treated non- diabetic rats (negative control). Group (2) diabetic rats (received Streptozotocin (STZ), 60 mg/Kg BW) (positive control).Group (3) diabetic rats fed on basal diet with caw milk (10g/day) by epi gastric tube. Group (4) diabetic rats fed on basal diet with almond milk (10g/day) by epi gastric tube. Group (5) diabetic rats fed on basal diet with oat milk (10g/day) by epi gastric tube. Results: Results revealed that almond milk were more effective in increasing the dry matter, protein, ash, fiber, carbohydrate, energy, acidity, viscosity, phenolic content and antioxidant activity. Almond milk had the highest scores for sensory properties compared to other milk treatments. The Almond milk was evaluated as hypoglycaemic agent streptozotocin-induced diabetic rats. The treatment of diabetic rats with almond milk showed a significant decreases(p<0.001) in levels of blood glucose, malondialdehyde (MDA), low density lipoprotein (LDL), cholesterol (CL), triglyceride (TG), AST, ALT , ALP, creatinin and urea and increased (p<0.001) high density lipoprotein (HDL) and total protein and albumin in comparison to diabetic rats. Unique Contribution to Theory, Practice and Policy: This study indicates that the theory used in the study has been validated. Consumption of almond milk in diabetic rat groups caused significant improvement in all these factors, compared to the positive control group (untreated diabetic rats), indicating that almond and oat milk can play a preventive role in such patients. It can be used as an indicator to establish future studies on the importance of consuming plant-based alternatives to milk, such as almond milk and oat milk. Policy makers should recognize the importance of a balanced diet for health in which plant-based alternatives are available and reflect this in public health recommendations.","PeriodicalId":507735,"journal":{"name":"International Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139203992","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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