Pub Date : 2024-04-22DOI: 10.9734/ejnfs/2024/v16i51419
Opeyemi Deji-Oloruntoba, T. Agidigbi, Miran Jang
Plastics released into the environment can be degraded by physical erosion, biodegradation, photocatalytic activity, and oxidation, resulting in smaller plastics particles. Microplastics (MPs) are plastic particles relatively smaller than 5 mm in size. Furthermore, microplastics with particle sizes less than 1000 or 100 nm are known as nano-plastics (NPs). The presence and effect of MPs and NPs in human body has not been adequately studies, thus we aim to explain the origins of MPs and NPs adept, carefully explore the pathways by which MPs and NPs enter the body system and highlight the impact of MPs and NPs on human health. Major examples include Polyethylene (PE), polypropylene (PP), polyvinyl chloride (PVC), polyamide (PA), polystyrene (PS), polyethylene terephthalate (PET), Acrylonitrile-Butadiene-Styrene (ABS), and polymethyl methacrylate (PMMA). MPs and NPs were found to have two sources (primary and secondary). The primary sources are materials purposely produced to suit household and industrial uses, such as exfoliants for skin care products, construction, and packaging materials. Secondary sources originated from the decomposition/degradation of large plastic products over time. Plastics were found in plants (fruits and vegetables), animals (fish, crab, shrimp, oysters, and mussels), water (taps, sachet, and bottled water), salt, sugar, and honey. Plastics' impact on the human ecosystem is getting increasingly severe, and it is imperative that proper attention be paid to this issue. The vast number of MPs and NPs available can influence the lives of the populace in each geographic area. In this review article, we identified three routes through which MPs and NPs gain entrance into the human body: oral ingestion, cutaneous (skin contact), and inhalation. Furthermore, we investigated and summarized the impacts of MPs and NPs on human health. The most impacted organs in the body included the lungs, blood, kidney, brain, ovary, testes, and intestines. In this review, we offered a viable solution that includes the use of biodegradable polymers, increased usage of eco-friendly biotechnology and engineering solutions, and the implementation of regulatory measures. In future, we intend to investigate the bioaccumulation and effect of MPs/NPs on human health.
{"title":"Microplastics and Nano-plastics Contamination in Foods: Current Understanding of the Health Impact on Human and Potential Solutions","authors":"Opeyemi Deji-Oloruntoba, T. Agidigbi, Miran Jang","doi":"10.9734/ejnfs/2024/v16i51419","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51419","url":null,"abstract":"Plastics released into the environment can be degraded by physical erosion, biodegradation, photocatalytic activity, and oxidation, resulting in smaller plastics particles. Microplastics (MPs) are plastic particles relatively smaller than 5 mm in size. Furthermore, microplastics with particle sizes less than 1000 or 100 nm are known as nano-plastics (NPs). The presence and effect of MPs and NPs in human body has not been adequately studies, thus we aim to explain the origins of MPs and NPs adept, carefully explore the pathways by which MPs and NPs enter the body system and highlight the impact of MPs and NPs on human health. Major examples include Polyethylene (PE), polypropylene (PP), polyvinyl chloride (PVC), polyamide (PA), polystyrene (PS), polyethylene terephthalate (PET), Acrylonitrile-Butadiene-Styrene (ABS), and polymethyl methacrylate (PMMA). MPs and NPs were found to have two sources (primary and secondary). The primary sources are materials purposely produced to suit household and industrial uses, such as exfoliants for skin care products, construction, and packaging materials. Secondary sources originated from the decomposition/degradation of large plastic products over time. Plastics were found in plants (fruits and vegetables), animals (fish, crab, shrimp, oysters, and mussels), water (taps, sachet, and bottled water), salt, sugar, and honey. Plastics' impact on the human ecosystem is getting increasingly severe, and it is imperative that proper attention be paid to this issue. The vast number of MPs and NPs available can influence the lives of the populace in each geographic area. In this review article, we identified three routes through which MPs and NPs gain entrance into the human body: oral ingestion, cutaneous (skin contact), and inhalation. Furthermore, we investigated and summarized the impacts of MPs and NPs on human health. The most impacted organs in the body included the lungs, blood, kidney, brain, ovary, testes, and intestines. In this review, we offered a viable solution that includes the use of biodegradable polymers, increased usage of eco-friendly biotechnology and engineering solutions, and the implementation of regulatory measures. In future, we intend to investigate the bioaccumulation and effect of MPs/NPs on human health.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"3 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140673734","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 : 2024-04-19DOI: 10.9734/ejnfs/2024/v16i51418
Ogo Ogo, Funke Amos, Princess Ijeoma, Rose Adobe, Amali El-Khalid
Bananas are widely consumed fruits that are often subjected to artificial ripening to accelerate their marketability for economic gains. Calcium carbide (CaC2) is most commonly used as ripening agent, particularly in developing countries, due to its low cost and effectiveness. However, the use of CaC2 has raised concerns about its potential impact on the safety and nutritional quality of the treated fruits. Assessment of the impact of this practice on the nutritional value of banana is key to improving its functionality and maximize its nutriture. This study was undertaken to examine the effect of post-harvest treatment of banana with calcium carbide agent on nutrient composition and antioxidant enzymes of the pulp. Mature green bananas were separated into fingers of the same size and divided into 4 groups. Group I was untreated and unripen while groups II and III were CaC2-treated at 4g/kg and 8g/kg of fruit respectively. Group IV underwent natural ripening. Proximate composition, sensory evaluation and antioxidant enzyme analyses were carried on the samples after the treatment period following standard procedures. The results show that calcium carbide used at 4g/kg and 8g/kg tilted sensory properties of banana pulp towards low values but not significantly (p > 0.05). On the other hand, there was significant difference (p < 0.05) in the proximate composition of the artificially ripened banana compared to control bananas. Similarly, the levels of essential minerals decreased significantly (p < 0.05) in treated groups II and III compared with group 4. Furthermore, the results of antioxidant enzyme activities indicated that calcium carbide treatment compromised the levels of all the antioxidant enzymes analysed as their concentrations significantly decreased (P < 0.05) from 3.42 to 1.65 U/mL; 32.79 to 22.73 U/mL and 0.68 to 0.28 U/mL for peroxidase, ascorbate peroxidase and catalase respectively. These findings have shown how the nutritional composition as well as antioxidant potential of banana could be compromised if the use of chemical ripening agents such as calcium carbide continues unabated.
{"title":"Post-harvest Treatment of Banana with Artificial Ripening Agent Influences Its Nutritional Quality and Antioxidant Potential","authors":"Ogo Ogo, Funke Amos, Princess Ijeoma, Rose Adobe, Amali El-Khalid","doi":"10.9734/ejnfs/2024/v16i51418","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51418","url":null,"abstract":"Bananas are widely consumed fruits that are often subjected to artificial ripening to accelerate their marketability for economic gains. Calcium carbide (CaC2) is most commonly used as ripening agent, particularly in developing countries, due to its low cost and effectiveness. However, the use of CaC2 has raised concerns about its potential impact on the safety and nutritional quality of the treated fruits. Assessment of the impact of this practice on the nutritional value of banana is key to improving its functionality and maximize its nutriture. This study was undertaken to examine the effect of post-harvest treatment of banana with calcium carbide agent on nutrient composition and antioxidant enzymes of the pulp. Mature green bananas were separated into fingers of the same size and divided into 4 groups. Group I was untreated and unripen while groups II and III were CaC2-treated at 4g/kg and 8g/kg of fruit respectively. Group IV underwent natural ripening. Proximate composition, sensory evaluation and antioxidant enzyme analyses were carried on the samples after the treatment period following standard procedures. The results show that calcium carbide used at 4g/kg and 8g/kg tilted sensory properties of banana pulp towards low values but not significantly (p > 0.05). On the other hand, there was significant difference (p < 0.05) in the proximate composition of the artificially ripened banana compared to control bananas. Similarly, the levels of essential minerals decreased significantly (p < 0.05) in treated groups II and III compared with group 4. Furthermore, the results of antioxidant enzyme activities indicated that calcium carbide treatment compromised the levels of all the antioxidant enzymes analysed as their concentrations significantly decreased (P < 0.05) from 3.42 to 1.65 U/mL; 32.79 to 22.73 U/mL and 0.68 to 0.28 U/mL for peroxidase, ascorbate peroxidase and catalase respectively. These findings have shown how the nutritional composition as well as antioxidant potential of banana could be compromised if the use of chemical ripening agents such as calcium carbide continues unabated.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140683342","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 : 2024-04-15DOI: 10.9734/ejnfs/2024/v16i41417
Rasel Ahmed, Taslima Akter, Sharmin Khatun, Md Salim Raza, A. Siddiqa, Yousuf al Mamun
The exclusive breast feeding is ideal nutrition and sufficient to support optimal growth and development for approximately the first 6 months of life and the later age breastfeeding provides complete nutrition for infants and children. But it is not properly maintained in Bangladesh with limited resources, such as Sirajganj, where poverty and illiteracy are prevalent. Poor nutritional status during childhood can have long-lasting consequences in adulthood, including health, mortality, and human capital. It was a community based cross sectional comparative study which was conducted on 500 hundred mothers and their 500 hundred children in which 250 mothers and 250 children from each of Sirajganj and Dhaka City were selected. The target respondents were selecting randomly. χ 2 test, and Pearson’s correlation was performed as P<0.05 level of significance. The study found that there was a higher number of female children and higher birth frequencies in Sirajganj and Dhaka City. The study assessed mothers' breast feeding practices, including knowledge of colostrums, first baby food feeding, initiation, and duration of exclusive breastfeeding. Sirajganj city mothers received more breastfeeding attention than Dhaka City mothers, with findings decreasing with child's birth order. Breast feeding privileges in Sirajganj City increase as mothers' education levels rise from low school to a bachelor's degree or higher. Breast-feeding prevalence in infants up to 12 months is influenced by factors like sex, maternal age, birth order, education, employment status, and mother's poverty income ratio. The sickness of children is also influence to stop breast-feeding. The child birth weight was found to comparatively lower in the Sirajganj city than Dhaka City.
{"title":"A Comparative Study of the Breast Feeding Practice of Mothers between Rural Area and Urban Area in Bangladesh","authors":"Rasel Ahmed, Taslima Akter, Sharmin Khatun, Md Salim Raza, A. Siddiqa, Yousuf al Mamun","doi":"10.9734/ejnfs/2024/v16i41417","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i41417","url":null,"abstract":"The exclusive breast feeding is ideal nutrition and sufficient to support optimal growth and development for approximately the first 6 months of life and the later age breastfeeding provides complete nutrition for infants and children. But it is not properly maintained in Bangladesh with limited resources, such as Sirajganj, where poverty and illiteracy are prevalent. Poor nutritional status during childhood can have long-lasting consequences in adulthood, including health, mortality, and human capital. It was a community based cross sectional comparative study which was conducted on 500 hundred mothers and their 500 hundred children in which 250 mothers and 250 children from each of Sirajganj and Dhaka City were selected. The target respondents were selecting randomly. χ 2 test, and Pearson’s correlation was performed as P<0.05 level of significance. The study found that there was a higher number of female children and higher birth frequencies in Sirajganj and Dhaka City. The study assessed mothers' breast feeding practices, including knowledge of colostrums, first baby food feeding, initiation, and duration of exclusive breastfeeding. Sirajganj city mothers received more breastfeeding attention than Dhaka City mothers, with findings decreasing with child's birth order. Breast feeding privileges in Sirajganj City increase as mothers' education levels rise from low school to a bachelor's degree or higher. Breast-feeding prevalence in infants up to 12 months is influenced by factors like sex, maternal age, birth order, education, employment status, and mother's poverty income ratio. The sickness of children is also influence to stop breast-feeding. The child birth weight was found to comparatively lower in the Sirajganj city than Dhaka City.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"22 3‐4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140700600","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 : 2024-04-12DOI: 10.9734/ejnfs/2024/v16i41415
Puja Nayyar, Imdadul Hoque Mondal
Pasta is a sustainable product that improves the nutritional quality of food pyramids. The present study focused on innovative approaches for pasta preparation, with a particular emphasis on the utilization of alternative ingredients and different packaging materials. The pasta using buckwheat and chickpea flour was prepared and analyzed with respect to storage and packaging conditions for optimal targeting cold pasta extrudates. Therefore, the developed pasta extrudates from buckwheat, chickpea and xanthan gum were packed in two different packaging materials viz; low density polypropylene (LDPE) and Aluminium laminate (AL) and kept under ambient and accelerated conditions for a storage period of 90 days. All the samples were evaluated for moisture content, free fatty acids, water activity (aw), sensory analysis and total plate count (TPC) in both the packaging materials. The results indicated the significant (p<0.05) increase in moisture content from 5.71 % to 7.31 % in LDPE and 5.71 % to 6.35 % in Aluminium laminate (AL). Water activity also showed significant (p<0.05) increase from 0.33 to 0.49 in LDPE and 0.33 to 0.47 in AL. The free fatty acids in prepared pasta resulted in increase during storage period of 90 days from 0.12-0.30 (%). However, total plate count of developed product did not show any microbial growth during storage period of 60 days, and there was slight increase in TPC on 90th day of storage period of 0.81 (cfu/g ×102) in LDPE and 0.52 (cfu/g ×102) in AL, which is consumer acceptable as per BIS. Thus, the buckwheat and chickpea flour incorporated with xanthan gum as additive can be used significantly for the preparation of pasta.
{"title":"Assessment of Microbial and Physicochemical Properties of Pasta Prepared Using Buckwheat, Chickpea Flour","authors":"Puja Nayyar, Imdadul Hoque Mondal","doi":"10.9734/ejnfs/2024/v16i41415","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i41415","url":null,"abstract":"Pasta is a sustainable product that improves the nutritional quality of food pyramids. The present study focused on innovative approaches for pasta preparation, with a particular emphasis on the utilization of alternative ingredients and different packaging materials. The pasta using buckwheat and chickpea flour was prepared and analyzed with respect to storage and packaging conditions for optimal targeting cold pasta extrudates. Therefore, the developed pasta extrudates from buckwheat, chickpea and xanthan gum were packed in two different packaging materials viz; low density polypropylene (LDPE) and Aluminium laminate (AL) and kept under ambient and accelerated conditions for a storage period of 90 days. All the samples were evaluated for moisture content, free fatty acids, water activity (aw), sensory analysis and total plate count (TPC) in both the packaging materials. The results indicated the significant (p<0.05) increase in moisture content from 5.71 % to 7.31 % in LDPE and 5.71 % to 6.35 % in Aluminium laminate (AL). Water activity also showed significant (p<0.05) increase from 0.33 to 0.49 in LDPE and 0.33 to 0.47 in AL. The free fatty acids in prepared pasta resulted in increase during storage period of 90 days from 0.12-0.30 (%). However, total plate count of developed product did not show any microbial growth during storage period of 60 days, and there was slight increase in TPC on 90th day of storage period of 0.81 (cfu/g ×102) in LDPE and 0.52 (cfu/g ×102) in AL, which is consumer acceptable as per BIS. Thus, the buckwheat and chickpea flour incorporated with xanthan gum as additive can be used significantly for the preparation of pasta.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"7 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140711946","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 : 2024-04-12DOI: 10.9734/ejnfs/2024/v16i41416
Emmanuel Kwaku Asamani, B. Maalekuu, Patrick Kumah, Francis Appiah
Chili peppers are used as food and contain food nutrients such as vitamins A and C, fibre, folic acid and potassium for proper human growth and development. In addition, they are used by industries for manufacturing alcoholic, culinary and pharmaceutical products however they are perishable and undergo physico - chemical changes to cause postharvest loss of chili peppers. Therefore, the main objective of the study was to investigate the effect of varieties, solar drying and zeer pot refrigeration lining media on physico – chemical characteristics of chili peppers. A 2 x 3 x 3 factorial experimental design in Randomized Complete Block Design (RCBD) was used to collect data for laboratory analyses. The study found – out that, varieties of chili peppers had significant effect (p < 0.05) on physico – chemical characteristics of chili peppers with red cayenne significantly recorded the best pericarp thickness (0.21mm), porosity (72.3%) total soluble solids (2.42%) and pH (5.38) but titratable acidity (0.56%) of chili pepper fruits was significantly (p < 0.05) higher in scotch bonnet. Also, on effect of solar drying on physico – chemical characteristics of chili pepper fruits, there were significantly (p < 0.05) better thickness of pericarp (0.23mm), total soluble solids (2.47%), titratable acidity (0.62%) and pH (4.64) shown in unblanched solar dried chili pepper fruits while the best porosity (71.19%) was noted in controlled chili pepper fruits. Again, on effect of lining media of zeer pot refrigeration on physico – chemical characteristics of chili pepper fruits, thickness of pericarp (0.22mm) was significantly (p < 0.05) higher in wood shavings used as zeer pot refrigeration lining media but total soluble solids (2.03%) and porosity (69.27%) were best indicated in styrofoam used as zeer pot refrigeration lining media. Titratable acidity (0.54%) and pH (5.00) were better shown in sand used as lining media of zeer pot refrigeration.
辣椒被用作食品，含有维生素 A 和 C、纤维素、叶酸和钾等食物营养成分，可促进人体的正常生长和发育。此外，它们还被工业用于制造酒精、烹饪和医药产品，但它们容易变质，会发生物理化学变化，导致辣椒收获后损失。因此，本研究的主要目的是调查辣椒品种、太阳能干燥和沸腾锅冷藏衬里介质对辣椒理化特性的影响。研究采用随机整群设计（RCBD）中的 2 x 3 x 3 因式实验设计，收集数据进行实验室分析。研究发现，辣椒品种对辣椒的理化特性有显著影响（p < 0.05），其中红辣椒的果皮厚度（0.21 毫米）、孔隙率（72.3%）、总可溶性固形物（2.42%）和 pH 值（5.38）最好，但苏格兰杭椒的可滴定酸度（0.56%）显著高于红辣椒（p < 0.05）。此外，关于晒干对辣椒果实理化特性的影响，未经焯水的晒干辣椒果实的果皮厚度（0.23 毫米）、总可溶性固形物（2.47%）、可滴定酸度（0.62%）和 pH 值（4.64）明显较好（p < 0.05），而受控辣椒果实的孔隙率（71.19%）最好。同样，关于沸腾罐冷藏衬里介质对辣椒果实理化特性的影响，使用木屑作为沸腾罐冷藏衬里介质的辣椒果实果皮厚度（0.22 毫米）明显较高（p < 0.05），但使用发泡胶作为沸腾罐冷藏衬里介质的辣椒果实可溶性固形物总量（2.03%）和孔隙率（69.27%）最佳。用作沸腾罐制冷衬垫介质的沙子的滴定酸度（0.54%）和 pH 值（5.00）显示较好。
{"title":"Effect of Varieties, Solar Drying and Zeer Pot Refrigeration Lining Media on Physico – Chemical Characteristics of Chili Pepper Fruits","authors":"Emmanuel Kwaku Asamani, B. Maalekuu, Patrick Kumah, Francis Appiah","doi":"10.9734/ejnfs/2024/v16i41416","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i41416","url":null,"abstract":"Chili peppers are used as food and contain food nutrients such as vitamins A and C, fibre, folic acid and potassium for proper human growth and development. In addition, they are used by industries for manufacturing alcoholic, culinary and pharmaceutical products however they are perishable and undergo physico - chemical changes to cause postharvest loss of chili peppers. Therefore, the main objective of the study was to investigate the effect of varieties, solar drying and zeer pot refrigeration lining media on physico – chemical characteristics of chili peppers. A 2 x 3 x 3 factorial experimental design in Randomized Complete Block Design (RCBD) was used to collect data for laboratory analyses. The study found – out that, varieties of chili peppers had significant effect (p < 0.05) on physico – chemical characteristics of chili peppers with red cayenne significantly recorded the best pericarp thickness (0.21mm), porosity (72.3%) total soluble solids (2.42%) and pH (5.38) but titratable acidity (0.56%) of chili pepper fruits was significantly (p < 0.05) higher in scotch bonnet. Also, on effect of solar drying on physico – chemical characteristics of chili pepper fruits, there were significantly (p < 0.05) better thickness of pericarp (0.23mm), total soluble solids (2.47%), titratable acidity (0.62%) and pH (4.64) shown in unblanched solar dried chili pepper fruits while the best porosity (71.19%) was noted in controlled chili pepper fruits. Again, on effect of lining media of zeer pot refrigeration on physico – chemical characteristics of chili pepper fruits, thickness of pericarp (0.22mm) was significantly (p < 0.05) higher in wood shavings used as zeer pot refrigeration lining media but total soluble solids (2.03%) and porosity (69.27%) were best indicated in styrofoam used as zeer pot refrigeration lining media. Titratable acidity (0.54%) and pH (5.00) were better shown in sand used as lining media of zeer pot refrigeration.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"80 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140709154","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 : 2024-04-12DOI: 10.9734/ejnfs/2024/v16i41414
.. Prakasha R, H. Pandey, .. Vinay G M
Aims: This study aimed to evaluate the effect of low-intensity pulsed electric field (LIPEF) treatment on the lycopene content, ascorbic acid retention, and color enhancement of juice prepared by using Roma variety tomatoes. Methodology: The tomato slices were kept in the PEF treatment chamber with varying electric field strength ranging from 2-8 kV/cm and pulse numbers between 10-70 with a monopolar pulse of 1 Hz frequency having a pulse on/off time respectively of 10 µs. After the PEF treatment, the slices were processed to extract the juice for further analysis. Results: The study revealed significant findings regarding the effect of LIPEF treatment on Roma variety tomatoes. Treatment with 4 kV/cm and 50 pulses resulted in a remarkable 69.11% increase in lycopene content compared to untreated tomato juice. Additionally, there was a remarkable retention rate of 99.84% for ascorbic acid in the treated samples compared to the control. Furthermore, LIPEF treatment led to a substantial increase of 40.78% in the a* value, indicating enhanced red coloration of the extracted juice compared to the control. However, higher electric field strength affects the retention of ascorbic acid content. Conclusion: The findings of this study demonstrate the effectiveness of low-intensity pulsed electric field (LIPEF) treatment in enhancing the lycopene content, retaining ascorbic acid, and improving the red coloration of Roma variety tomatoes. LIPEF treatment has the potential to be utilized in food processing industries to improve the quality and nutritional value of tomato-based products.
{"title":"Enhancing Nutritional Quality and Color Stability of Tomato Juice through Low-Intensity Pulsed Electric Field Treatment","authors":".. Prakasha R, H. Pandey, .. Vinay G M","doi":"10.9734/ejnfs/2024/v16i41414","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i41414","url":null,"abstract":"Aims: This study aimed to evaluate the effect of low-intensity pulsed electric field (LIPEF) treatment on the lycopene content, ascorbic acid retention, and color enhancement of juice prepared by using Roma variety tomatoes. \u0000Methodology: The tomato slices were kept in the PEF treatment chamber with varying electric field strength ranging from 2-8 kV/cm and pulse numbers between 10-70 with a monopolar pulse of 1 Hz frequency having a pulse on/off time respectively of 10 µs. After the PEF treatment, the slices were processed to extract the juice for further analysis. \u0000Results: The study revealed significant findings regarding the effect of LIPEF treatment on Roma variety tomatoes. Treatment with 4 kV/cm and 50 pulses resulted in a remarkable 69.11% increase in lycopene content compared to untreated tomato juice. Additionally, there was a remarkable retention rate of 99.84% for ascorbic acid in the treated samples compared to the control. Furthermore, LIPEF treatment led to a substantial increase of 40.78% in the a* value, indicating enhanced red coloration of the extracted juice compared to the control. However, higher electric field strength affects the retention of ascorbic acid content. \u0000Conclusion: The findings of this study demonstrate the effectiveness of low-intensity pulsed electric field (LIPEF) treatment in enhancing the lycopene content, retaining ascorbic acid, and improving the red coloration of Roma variety tomatoes. LIPEF treatment has the potential to be utilized in food processing industries to improve the quality and nutritional value of tomato-based products.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"7 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140712570","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 : 2024-04-09DOI: 10.9734/ejnfs/2024/v16i41413
D. Anaemene, C. Adifeseso, F. Adesanya
Aim: To evaluate the nutritional, anti-nutritional and sensory characteristics of Acha flakes, fortified with Bambara nut and crayfish powder. Methodology: Moistened Acha grains were steamed, oven-dried, milled and sieved to obtain Pregelatinized Acha Flour (PAF). Bambara nut seeds were soaked, dehulled, washed, steamed, dried, milled and sieved as Steamed Bambara nut Flour (SBF). PAF, SBF and crayfish powder were mixed in the ratio of 70:20:10, 60:30:10 and 50:40:10 and baked on foil lined oven tray to produce Flakes A, B and C. Chemical (proximate, minerals, Vitamin A, phytate and tannin) and sensory analysis were undertaken using standard methods. ANOVA was used to detect significant differences. Results: Protein, ash and carbohydrate contents of products ranged from 16.68 – 17.98%, 2.96-3.12% and 63.89-64.16%, respectively. Flake C had the highest (p<0.05) protein (17.98%) and fat (4.11%) contents while flake A had the lowest (16.68%, 3.75%) values. Calcium (141 mg/100 g) and iron (2.82 mg/100 g) contents were significantly highest in Flake B while Flake C had the highest Vitamin RE (269.86 μgRE) content. All products recorded low phytate (15.25-19.03 mg/100 g) and tannin (5.90-8.65 mg/100 g) values. Addition of Bambara nut (40%) and crayfish (10%) to 50% Acha flour increased the protein and Vitamin A contents by 8% and 10%, respectively. Flake C was rated highest in taste (8.04), flavour (7.80) and overall acceptability (8.40). Conclusion: Acha based flakes produced from 50% Acha flour fortified with 40% Bambara nut and 10% crayfish was the best in terms of nutritional and sensory attributes. This locally produced breakfast cereal when offered to children may contribute to reductions in child under-nutrition.
目的：评估添加了班巴拉坚果和小龙虾粉的阿茶薄片的营养、抗营养和感官特性：湿润的阿查谷物经蒸煮、烘干、碾磨和筛分后得到预糊化阿查粉（PAF）。将班巴拉坚果种子浸泡、去壳、洗净、蒸煮、烘干、碾磨和筛分，得到蒸煮班巴拉坚果粉（SBF）。将 PAF、SBF 和小龙虾粉按 70:20:10、60:30:10 和 50:40:10 的比例混合，然后在铺有铝箔的烤盘上烘烤，制成 A、B 和 C 片。采用方差分析检测显著差异：产品的蛋白质、灰分和碳水化合物含量分别为 16.68 - 17.98%、2.96-3.12% 和 63.89-64.16%。片状 C 的蛋白质（17.98%）和脂肪（4.11%）含量最高（p<0.05），而片状 A 的含量最低（16.68%、3.75%）。片状 B 的钙（141 毫克/100 克）和铁（2.82 毫克/100 克）含量明显最高，而片状 C 的维生素 RE（269.86 微克 RE）含量最高。所有产品的植酸（15.25-19.03 毫克/100 克）和单宁（5.90-8.65 毫克/100 克）含量都很低。在 50%的阿茶面粉中添加班巴拉坚果（40%）和小龙虾（10%），蛋白质和维生素 A 的含量分别增加了 8%和 10%。C片在口感（8.04）、风味（7.80）和总体可接受性（8.40）方面的评分最高：结论：从营养和感官属性方面来说，用 50%的阿查面粉添加 40%的班巴拉坚果和 10%的小龙虾制成的阿查薄片是最好的。这种当地生产的谷物早餐提供给儿童食用，可能有助于减少儿童营养不良现象。
{"title":"Nutritional and Sensory Evaluation of Locally Produced Acha (Digitaria exilis) Flakes Fortified with Bambara Nut and Crayfish","authors":"D. Anaemene, C. Adifeseso, F. Adesanya","doi":"10.9734/ejnfs/2024/v16i41413","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i41413","url":null,"abstract":"Aim: To evaluate the nutritional, anti-nutritional and sensory characteristics of Acha flakes, fortified with Bambara nut and crayfish powder.\u0000Methodology: Moistened Acha grains were steamed, oven-dried, milled and sieved to obtain Pregelatinized Acha Flour (PAF). Bambara nut seeds were soaked, dehulled, washed, steamed, dried, milled and sieved as Steamed Bambara nut Flour (SBF). PAF, SBF and crayfish powder were mixed in the ratio of 70:20:10, 60:30:10 and 50:40:10 and baked on foil lined oven tray to produce Flakes A, B and C. Chemical (proximate, minerals, Vitamin A, phytate and tannin) and sensory analysis were undertaken using standard methods. ANOVA was used to detect significant differences.\u0000Results: Protein, ash and carbohydrate contents of products ranged from 16.68 – 17.98%, 2.96-3.12% and 63.89-64.16%, respectively. Flake C had the highest (p<0.05) protein (17.98%) and fat (4.11%) contents while flake A had the lowest (16.68%, 3.75%) values. Calcium (141 mg/100 g) and iron (2.82 mg/100 g) contents were significantly highest in Flake B while Flake C had the highest Vitamin RE (269.86 μgRE) content. All products recorded low phytate (15.25-19.03 mg/100 g) and tannin (5.90-8.65 mg/100 g) values. Addition of Bambara nut (40%) and crayfish (10%) to 50% Acha flour increased the protein and Vitamin A contents by 8% and 10%, respectively. Flake C was rated highest in taste (8.04), flavour (7.80) and overall acceptability (8.40).\u0000Conclusion: Acha based flakes produced from 50% Acha flour fortified with 40% Bambara nut and 10% crayfish was the best in terms of nutritional and sensory attributes. This locally produced breakfast cereal when offered to children may contribute to reductions in child under-nutrition.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"81 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140726413","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 : 2024-04-08DOI: 10.9734/ejnfs/2024/v16i41412
Kamaldeep Kour, Monika Sood, J. Bandral, Neeraj Gupta, Anjali Kumari
The aim of the present study was to develop functional instant soup mix and to assess its physical and functional parameters during ambient storage conditions. For the development of instant soup mix, tomato and broccoli were blended in different proportions of 100:0, 95:05, 90:10, 85:15, 80:20, 75:25 and 70:30 and were packed in laminate pouches and stored for 90 days. Analysis for physical (Hunter colour value), functional parameters and microbiological parameters (total plate count) was conducted at a regular interval of 30 days. With the incorporation of broccoli powder mean L* value increased from 48.90 to 50.75, whereas mean a* and b* values showed a decreasing trend from 17.52 to 9.67 and 30.45 to 28.02, respectively. Among functional parameters, mean water solubility index decreased from 9.34 to 8.52 g/g and water absorption index decreased from 4.09 to 3.42 g/g. T7 recorded highest bulk density (0.719 g/ml) and rehydration ratio (5.33). The overall acceptability was observed to be highest in T4 (7.92). The microbial count was found within permissible limits during 90 days of storage.
{"title":"Physical, Functional and Microbiological Parameters of Tomato-Broccoli Blended Instant Vegetable Soup Mix","authors":"Kamaldeep Kour, Monika Sood, J. Bandral, Neeraj Gupta, Anjali Kumari","doi":"10.9734/ejnfs/2024/v16i41412","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i41412","url":null,"abstract":"The aim of the present study was to develop functional instant soup mix and to assess its physical and functional parameters during ambient storage conditions. For the development of instant soup mix, tomato and broccoli were blended in different proportions of 100:0, 95:05, 90:10, 85:15, 80:20, 75:25 and 70:30 and were packed in laminate pouches and stored for 90 days. Analysis for physical (Hunter colour value), functional parameters and microbiological parameters (total plate count) was conducted at a regular interval of 30 days. With the incorporation of broccoli powder mean L* value increased from 48.90 to 50.75, whereas mean a* and b* values showed a decreasing trend from 17.52 to 9.67 and 30.45 to 28.02, respectively. Among functional parameters, mean water solubility index decreased from 9.34 to 8.52 g/g and water absorption index decreased from 4.09 to 3.42 g/g. T7 recorded highest bulk density (0.719 g/ml) and rehydration ratio (5.33). The overall acceptability was observed to be highest in T4 (7.92). The microbial count was found within permissible limits during 90 days of storage.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"18 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140728444","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 : 2024-04-05DOI: 10.9734/ejnfs/2024/v16i41409
Almou Abdoulaye Alio, Alio Fody Mahamadou, Chaibou Yaou, Alio Sanda Abdel-Kader, Rabiou Mamane Moustapha, Hamidou Djelifa, Soumana Sourounda Idé, Mamadou Lewamy, H. Seini, Sadou Hassimi
Vegetables are an important food source of nutrients, vitamins and dietary fiber, and therefore play a vital role in human health and well-being. Unfortunately, they are perishable products that could be vectors for the transmission of infectious diseases. The aim of this study was to analyses the level of bacteriological contamination of the samples of tomatoes (29), carrots (12), lettuces (47) and onions (12) sold in five (5) markets of community urban of Niamey. To this end, contamination indicator germs such as Total Aerobic Mesophilic Flora (TAMF), Total Coliforms (TC), Faecal Coliforms (FC), Enterobacteria (Ent), Faecal Streptococci (FS), Clostridium perfringens (CP) and Escherichia coli (E. coli) were enumerated, using methods specific to each germ. Analysis of the results showed tomatoes to be highly contaminated with FS, CP and E. coli (9.75±1.81.105; 1.33±2.30.105 and 2.25±2.48.105 CFU/g respectively), carrots with TAMF, FC, Ent (1.37±1.24.107; 4.48±0.34.106; 7.44±0.34.106 CFU/g respectively) and onions with TC (4.45±0.84.106 CFU/g). The sanitary quality of these vegetables is low. Hence the need for strict compliance with good hygiene practices in markets to ensure a healthy vegetable.
{"title":"Bacteriological Analysis of Contamination Level of Selected Vegetables Sold in Some Markets in Niamey, Niger","authors":"Almou Abdoulaye Alio, Alio Fody Mahamadou, Chaibou Yaou, Alio Sanda Abdel-Kader, Rabiou Mamane Moustapha, Hamidou Djelifa, Soumana Sourounda Idé, Mamadou Lewamy, H. Seini, Sadou Hassimi","doi":"10.9734/ejnfs/2024/v16i41409","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i41409","url":null,"abstract":"Vegetables are an important food source of nutrients, vitamins and dietary fiber, and therefore play a vital role in human health and well-being. Unfortunately, they are perishable products that could be vectors for the transmission of infectious diseases. The aim of this study was to analyses the level of bacteriological contamination of the samples of tomatoes (29), carrots (12), lettuces (47) and onions (12) sold in five (5) markets of community urban of Niamey. To this end, contamination indicator germs such as Total Aerobic Mesophilic Flora (TAMF), Total Coliforms (TC), Faecal Coliforms (FC), Enterobacteria (Ent), Faecal Streptococci (FS), Clostridium perfringens (CP) and Escherichia coli (E. coli) were enumerated, using methods specific to each germ. Analysis of the results showed tomatoes to be highly contaminated with FS, CP and E. coli (9.75±1.81.105; 1.33±2.30.105 and 2.25±2.48.105 CFU/g respectively), carrots with TAMF, FC, Ent (1.37±1.24.107; 4.48±0.34.106; 7.44±0.34.106 CFU/g respectively) and onions with TC (4.45±0.84.106 CFU/g). The sanitary quality of these vegetables is low. Hence the need for strict compliance with good hygiene practices in markets to ensure a healthy vegetable.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"27 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140740056","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 : 2024-04-05DOI: 10.9734/ejnfs/2024/v16i41411
Sonali D. Shende, B. Wankhade, V. G. Atkare, A. Motghare
In the present study, the cow milk was standardized to 4% fat. The Burfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T3), 80:20 (T4) and 75:25 (T5) with 30 % sugar was added. The objectives of the present investigations were to study the chemical and sensory changes during storage of the selected treatment i.e. T4 (80% khoa: 20% crushed dried Mahua flower) at room temperature and refrigerated temperature at the interval of 0, 5, 10, 15, 20, 25 days. The study aimed to investigate the quality of the burfi during storage. The data obtained was statistically analyzed by Factorial Randomized Block Design. Sensory evaluation studies were conducted by a panel of judges and it was found that the burfi prepared by using 20 parts of crushed dried Mahua flowers and 80 parts of khoa was having the highest overall acceptability scores. The overall acceptability scores of selected treatment were decreased from 5th days onwards. But burfi was acceptable up to 15 days and 25 days onwards at room temperature and refrigerated temperature, respectively. The results regarding the chemical analysis revealed that the fat, protein, lactose, ash, titratable acidity and total solids content of burfi was increased after 0th day to 25th day in both room and refrigerated condition. While, moisture and solids not fat content reported decrease in trend in both room and refrigerated temperature. The rate of changes was found more in room temperature conditions.
{"title":"Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage","authors":"Sonali D. Shende, B. Wankhade, V. G. Atkare, A. Motghare","doi":"10.9734/ejnfs/2024/v16i41411","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i41411","url":null,"abstract":"In the present study, the cow milk was standardized to 4% fat. The Burfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T3), 80:20 (T4) and 75:25 (T5) with 30 % sugar was added. The objectives of the present investigations were to study the chemical and sensory changes during storage of the selected treatment i.e. T4 (80% khoa: 20% crushed dried Mahua flower) at room temperature and refrigerated temperature at the interval of 0, 5, 10, 15, 20, 25 days. The study aimed to investigate the quality of the burfi during storage. The data obtained was statistically analyzed by Factorial Randomized Block Design. Sensory evaluation studies were conducted by a panel of judges and it was found that the burfi prepared by using 20 parts of crushed dried Mahua flowers and 80 parts of khoa was having the highest overall acceptability scores. The overall acceptability scores of selected treatment were decreased from 5th days onwards. But burfi was acceptable up to 15 days and 25 days onwards at room temperature and refrigerated temperature, respectively. The results regarding the chemical analysis revealed that the fat, protein, lactose, ash, titratable acidity and total solids content of burfi was increased after 0th day to 25th day in both room and refrigerated condition. While, moisture and solids not fat content reported decrease in trend in both room and refrigerated temperature. The rate of changes was found more in room temperature conditions.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"103 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140735831","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：