Unsafe food consumption may hinder Nigeria's efforts to achieve Sustainable Development Goal 3 (SDG 3). As a result, efforts have been made to increase food safety; yet, despite the intended objectives of food safety policies, implementing proper hygiene practices remains challenging. Hence, this paper investigates food safety practices among secondary school food vendors in the Ibadan metropolis of Oyo state. Data was collected from a sample of 120 participants. The data collected were analysed using descriptive and inferential statistical tools such as frequency count, percentages, and chi-square at a significance level of 5%. The majority of respondents were young (75.0%), female (80.8%), married (56.6%), with a basic educational level (61.6%), and at least 10 years (51.7%) of vending experience. The food safety techniques implemented include using clean equipment (49.1%), separating raw food from cooked food (50.0%), keeping food at safe temperatures (62.5%), using clean water (80.0%), and verifying the expiration date of condiments before use (63.3%). However, challenges such as (inadequate infrastructure) poor power supply (65.0%), access to regular food safety information (44.2%), and access to a consistent supply of clean water (80.0%) hampered participants' food hygiene practices. There was a significant relationship (X2 = 98, p < 0.05) between participants' knowledge regarding food safety and the food safety practices adopted. Depending on their socioeconomic status, all participants implemented food safety measures. However, additional efforts need to be made; a continual food safety education campaign and the supply of basic infrastructure by Non-Governmental Organizations (NGOs) and health practitioners will improve participants' food safety practices to meet Sustainable Development Goal 3 by 2030.
{"title":"Food Safety Practices among Vendors in State Secondary Schools in Ibadan Metropolis, Oyo State","authors":"Kayode Arimi, Olubunmi Christiana Adebayo","doi":"10.37256/fse.5220244839","DOIUrl":"https://doi.org/10.37256/fse.5220244839","url":null,"abstract":"Unsafe food consumption may hinder Nigeria's efforts to achieve Sustainable Development Goal 3 (SDG 3). As a result, efforts have been made to increase food safety; yet, despite the intended objectives of food safety policies, implementing proper hygiene practices remains challenging. Hence, this paper investigates food safety practices among secondary school food vendors in the Ibadan metropolis of Oyo state. Data was collected from a sample of 120 participants. The data collected were analysed using descriptive and inferential statistical tools such as frequency count, percentages, and chi-square at a significance level of 5%. The majority of respondents were young (75.0%), female (80.8%), married (56.6%), with a basic educational level (61.6%), and at least 10 years (51.7%) of vending experience. The food safety techniques implemented include using clean equipment (49.1%), separating raw food from cooked food (50.0%), keeping food at safe temperatures (62.5%), using clean water (80.0%), and verifying the expiration date of condiments before use (63.3%). However, challenges such as (inadequate infrastructure) poor power supply (65.0%), access to regular food safety information (44.2%), and access to a consistent supply of clean water (80.0%) hampered participants' food hygiene practices. There was a significant relationship (X2 = 98, p < 0.05) between participants' knowledge regarding food safety and the food safety practices adopted. Depending on their socioeconomic status, all participants implemented food safety measures. However, additional efforts need to be made; a continual food safety education campaign and the supply of basic infrastructure by Non-Governmental Organizations (NGOs) and health practitioners will improve participants' food safety practices to meet Sustainable Development Goal 3 by 2030.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":"21 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141804330","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}
The role of packaging materials in food processing concerning microplastic contamination is a critical concern in today's food industry. Microplastics, deriving from various packaging sources, have raised concerns about their presence in food products and their potential health implications. This review explores the sources, pathways, and entry points of microplastics into the food chain during food processing stages (production, storage, transportation) due to different types of packaging materials. It investigates how microplastics are released from packaging materials into food products. It highlights the current research landscape by emphasizing challenges and limitations in detecting and quantifying these fine particles. The examination of microplastic contamination from packaging materials in food processing reveals the widespread presence of microplastics throughout food production and consumption, posing significant risks to food safety and human health. Additionally, this paper assesses regulatory perspectives, industry initiatives, and future directions for minimizing microplastic contamination by proposing strategies and recommendations for policymakers, industry stakeholders, and consumers to mitigate the risks associated with microplastics in food processing.
{"title":"Microplastic Contamination in Food Processing: Role of Packaging Materials","authors":"Prabhakar Sharma","doi":"10.37256/fse.5220244519","DOIUrl":"https://doi.org/10.37256/fse.5220244519","url":null,"abstract":"The role of packaging materials in food processing concerning microplastic contamination is a critical concern in today's food industry. Microplastics, deriving from various packaging sources, have raised concerns about their presence in food products and their potential health implications. This review explores the sources, pathways, and entry points of microplastics into the food chain during food processing stages (production, storage, transportation) due to different types of packaging materials. It investigates how microplastics are released from packaging materials into food products. It highlights the current research landscape by emphasizing challenges and limitations in detecting and quantifying these fine particles. The examination of microplastic contamination from packaging materials in food processing reveals the widespread presence of microplastics throughout food production and consumption, posing significant risks to food safety and human health. Additionally, this paper assesses regulatory perspectives, industry initiatives, and future directions for minimizing microplastic contamination by proposing strategies and recommendations for policymakers, industry stakeholders, and consumers to mitigate the risks associated with microplastics in food processing.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":" 27","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141680163","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}
J. Chakravorty, S. Tukshipa, Pompi Bhadra, Nending Muni
The traditional practice of consuming insects and exploring their medicinal usage around the world has aroused interest in the search for novel pharmaceuticals derived from natural biological resources, offering a promising avenue for drug discovery with minimal side effects and serving as a viable alternative to conventional medications. The intake of insects as food by humans is widespread among various ethnic groups of Arunachal Pradesh and other North Eastern regions of India. For centuries, Coridius nepalensis (Cn), a hemipteran bug, has been valued as a traditional culinary delicacy by the ethnic people of Arunachal Pradesh. Cn is rich in dietary fibres, fats, essential fatty acids, amino acids, protein, minerals and vitamins. In order to take full advantage of Cn, the current study was designed to explore the possible immunomodulatory potential of Cn on immune suppressed mice induced through cyclophosphamide (CP). The results of the present study indicate that Cn could attenuate the effect of cyclophosphamide on mice models, where Cn could restore: indices of both thymus and spleen, body weight, red blood cell (RBC) and white blood cell (WBC) count, could stimulate the response of delayed type hypersensitivity, elevate the levels of the immune factors interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α) in addition to the proliferation of Concanavalin A induced mitogenic response for lymphocyte proliferation. Our findings suggest that Cn extract has the potential for immunomodulation, and can act as a health food supplement and a strategy to prevent the well-known immunosuppressant effects of CP. This study also reflects how sensibly the ethnic people of Arunachal had chosen this insect as one of the most preferred foods that often is little known.
{"title":"Immunomodulatory Potential of Coridius nepalensis on Cyclophosphamide Induced Mice: Most Desired Edible Insect among Ethnic People of Arunachal Pradesh, India","authors":"J. Chakravorty, S. Tukshipa, Pompi Bhadra, Nending Muni","doi":"10.37256/fse.5220243879","DOIUrl":"https://doi.org/10.37256/fse.5220243879","url":null,"abstract":"The traditional practice of consuming insects and exploring their medicinal usage around the world has aroused interest in the search for novel pharmaceuticals derived from natural biological resources, offering a promising avenue for drug discovery with minimal side effects and serving as a viable alternative to conventional medications. The intake of insects as food by humans is widespread among various ethnic groups of Arunachal Pradesh and other North Eastern regions of India. For centuries, Coridius nepalensis (Cn), a hemipteran bug, has been valued as a traditional culinary delicacy by the ethnic people of Arunachal Pradesh. Cn is rich in dietary fibres, fats, essential fatty acids, amino acids, protein, minerals and vitamins. In order to take full advantage of Cn, the current study was designed to explore the possible immunomodulatory potential of Cn on immune suppressed mice induced through cyclophosphamide (CP). The results of the present study indicate that Cn could attenuate the effect of cyclophosphamide on mice models, where Cn could restore: indices of both thymus and spleen, body weight, red blood cell (RBC) and white blood cell (WBC) count, could stimulate the response of delayed type hypersensitivity, elevate the levels of the immune factors interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α) in addition to the proliferation of Concanavalin A induced mitogenic response for lymphocyte proliferation. Our findings suggest that Cn extract has the potential for immunomodulation, and can act as a health food supplement and a strategy to prevent the well-known immunosuppressant effects of CP. This study also reflects how sensibly the ethnic people of Arunachal had chosen this insect as one of the most preferred foods that often is little known.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":"72 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140983080","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}
Rowland Monday-Ojo Kayode, Adesewa Priscilla Olowoseye, Cynthia Nguevese Chia, A. B. Adepeju, Victoria Auhoiza Joshua
Wheat flour is the basic flour for flour confectionaries; however, its strict agronomic requirements limit its cultivation in many regions of the world. Hence, it has to be imported, raising the cost of production. Researchers are on the lookout for cheaper alternatives from locally available materials, and this has led to the use of composite flours. This study aimed to evaluate the quality attributes of wheat and aerial yam composite flours and the properties of biscuits produced from the composite flours. The composite flours were analyzed for their functional, proximate, mineral and phytochemical properties. While the biscuits were evaluated for their physical, microbial and sensory properties. Results showed a significant increase in the protein, fibre and fat contents of the composite flour in comparison to the control with values ranging from 5.77-7.18%, 0.4-0.62%, and 3.4-3.62%, respectively. Calcium (1.16-1.69 mg/100 g), iron (0.38-0.67 mg/100 g), magnesium (24.00-35.38 mg/100 g), potassium (2.87-5.06 mg/100 g), sodium (0.20-0.28 mg/100g) and phytochemicals were also observed to increase in the composite flours. The composite flours also had lesser bulk densities (0.70-0.75 g/ml) and higher water absorption capacities (113.50-134.00 g/ml) than 100% wheat flour (0.77 g/ml and 102.50 g/ml, respectively). The physical and sensory properties of the biscuits produced from the composite flours compared favourably with those produced from the control flour as there was no significant difference in the diameter, taste, crispness and overall acceptability of the biscuits. The findings showed the suitability of aerial yam flour as an alternative to wheat flour.
{"title":"Quality Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours","authors":"Rowland Monday-Ojo Kayode, Adesewa Priscilla Olowoseye, Cynthia Nguevese Chia, A. B. Adepeju, Victoria Auhoiza Joshua","doi":"10.37256/fse.5120243961","DOIUrl":"https://doi.org/10.37256/fse.5120243961","url":null,"abstract":"Wheat flour is the basic flour for flour confectionaries; however, its strict agronomic requirements limit its cultivation in many regions of the world. Hence, it has to be imported, raising the cost of production. Researchers are on the lookout for cheaper alternatives from locally available materials, and this has led to the use of composite flours. This study aimed to evaluate the quality attributes of wheat and aerial yam composite flours and the properties of biscuits produced from the composite flours. The composite flours were analyzed for their functional, proximate, mineral and phytochemical properties. While the biscuits were evaluated for their physical, microbial and sensory properties. Results showed a significant increase in the protein, fibre and fat contents of the composite flour in comparison to the control with values ranging from 5.77-7.18%, 0.4-0.62%, and 3.4-3.62%, respectively. Calcium (1.16-1.69 mg/100 g), iron (0.38-0.67 mg/100 g), magnesium (24.00-35.38 mg/100 g), potassium (2.87-5.06 mg/100 g), sodium (0.20-0.28 mg/100g) and phytochemicals were also observed to increase in the composite flours. The composite flours also had lesser bulk densities (0.70-0.75 g/ml) and higher water absorption capacities (113.50-134.00 g/ml) than 100% wheat flour (0.77 g/ml and 102.50 g/ml, respectively). The physical and sensory properties of the biscuits produced from the composite flours compared favourably with those produced from the control flour as there was no significant difference in the diameter, taste, crispness and overall acceptability of the biscuits. The findings showed the suitability of aerial yam flour as an alternative to wheat flour.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":" 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140686146","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}
Providing a balanced diet to ensure food and nutritional security is the primary worldwide challenge. Food production efficiency and sustainability must be enhanced to address hunger and malnutrition, while food quantity and quality must grow. Pulses are an important food for the people of Bangladesh. Besides major pulses, we have to look at minor pulses as well. On the other hand, growth and instability are the two crucial aspects of agriculture. Since agriculture depends on weather conditions, the crop area, production, and yield are subject to significant variations over time. This study examined growth and instability in the area, production and yield of minor pulses using secondary data for the past 40 years (1981-2020). The entire period was divided into four sub-periods: 1981-1990, 1991-2000, 2001-2010 & 2011-2020 for analysis through different statistical tools. A suitable exponential growth function was used to calculate growth rates, and the Cuddy-Della Valle Index (CDI) was created to examine instability. The investigation showed that over the time period, both the area and production of minor pulses significantly decreased. However, the yield growth rate was modest and fell short of the demand in our nation. The investigation also revealed that there was no stability in the area, production, or yield of minor pulses during the course of the study.
{"title":"Growth and Instability Analysis of Minor Pulses in Bangladesh","authors":"J. K. Prioty, K. S. Rahman, M. A. M. Miah","doi":"10.37256/fse.5120243708","DOIUrl":"https://doi.org/10.37256/fse.5120243708","url":null,"abstract":"Providing a balanced diet to ensure food and nutritional security is the primary worldwide challenge. Food production efficiency and sustainability must be enhanced to address hunger and malnutrition, while food quantity and quality must grow. Pulses are an important food for the people of Bangladesh. Besides major pulses, we have to look at minor pulses as well. On the other hand, growth and instability are the two crucial aspects of agriculture. Since agriculture depends on weather conditions, the crop area, production, and yield are subject to significant variations over time. This study examined growth and instability in the area, production and yield of minor pulses using secondary data for the past 40 years (1981-2020). The entire period was divided into four sub-periods: 1981-1990, 1991-2000, 2001-2010 & 2011-2020 for analysis through different statistical tools. A suitable exponential growth function was used to calculate growth rates, and the Cuddy-Della Valle Index (CDI) was created to examine instability. The investigation showed that over the time period, both the area and production of minor pulses significantly decreased. However, the yield growth rate was modest and fell short of the demand in our nation. The investigation also revealed that there was no stability in the area, production, or yield of minor pulses during the course of the study.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":" 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140690160","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}
Gurupriyadarsini Annadurai, Lakshana Sri Ravichandran Mangayarkarasi, Minnalkodi Sivakavinesan, Jenson Samraj Jeyaprakash, Mala Madasamy, Selvam Jayapandi, Annadurai Gurusamy
In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.
{"title":"Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design","authors":"Gurupriyadarsini Annadurai, Lakshana Sri Ravichandran Mangayarkarasi, Minnalkodi Sivakavinesan, Jenson Samraj Jeyaprakash, Mala Madasamy, Selvam Jayapandi, Annadurai Gurusamy","doi":"10.37256/fse.5120244205","DOIUrl":"https://doi.org/10.37256/fse.5120244205","url":null,"abstract":"In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140686505","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}
Cristian José Cristofel, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Goncalves, Helen Treichel, L. Bertan, Luciano Tormen
Ginger is widely commercialized in the food, chemical, and pharmaceutical industries, mainly in dehydrated and powdered form. To do this, the raw material must go through a drying process, which can significantly influence its characteristics. This study proposed to investigate the ginger dehydration process under three different fractionation methods: whole, sliced, and grated, and subjected to three other drying processes: oven with forced air circulation and renewal (CC) and without forced air circulation and regeneration (SC), both for temperatures of 50, 60, 70 and 80 °C, and freeze-drying. The data obtained allowed the construction of drying curves depending on time. The samples were analyzed for color, phenolic compounds, substances reactive to thiobarbituric acid (TBARS), acidity titratable capacity, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and chemical composition of the oils essential, obtained by hydrodistillation. The ginger drying kinetics shows that the process efficiency is maximized by combining parameters such as more significant sample fractionation, high temperatures, and forced air circulation. Notably, the preservation of bioactive compounds is more effective under conditions of lower temperature, lower fractionation, and absence of forced air circulation, highlighting the importance of these factors in maintaining the nutritional properties of ginger. The evaluation of the essential oil reinforces the need for appropriate strategies, such as freeze-drying or drying in an oven with forced air circulation at 50 °C, to minimize the degradation of volatile components, contributing to optimizing ginger dehydration processes promoting and preserving its nutritional and functional benefits.
生姜主要以脱水和粉末形式广泛用于食品、化工和制药行业。为此，原料必须经过干燥过程，而干燥过程会极大地影响原料的特性。本研究建议调查生姜在三种不同的分馏方法下的脱水过程：整块、切片和磨碎，以及其他三种干燥过程：带强制空气循环和再生（CC）和不带强制空气循环和再生（SC）的烘箱（温度均为 50、60、70 和 80 °C），以及冷冻干燥。根据所获得的数据，可以绘制出不同时间的干燥曲线。对样品的颜色、酚类化合物、硫代巴比妥酸活性物质（TBARS）、酸度滴定容量、2,2-二苯基-1-苦基肼（DPPH）自由基清除能力以及通过水蒸馏获得的精油化学成分进行了分析。生姜干燥动力学表明，通过结合更显著的样品分馏、高温和强制空气循环等参数，可以最大限度地提高工艺效率。值得注意的是，在温度较低、分馏程度较低、无强制空气循环的条件下，生物活性化合物的保存更为有效，这凸显了这些因素在保持生姜营养特性方面的重要性。对精油的评估加强了采取适当策略的必要性，如冷冻干燥或在 50 °C 强制空气循环烘箱中干燥，以最大限度地减少挥发性成分的降解，从而有助于优化生姜脱水工艺，促进和保存其营养和功能性益处。
{"title":"Influence of Drying Parameters and Methods of Fractionation in the Chemical Composition of Dehydrated Ginger (Zingiber Officinale Roscoe)","authors":"Cristian José Cristofel, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Goncalves, Helen Treichel, L. Bertan, Luciano Tormen","doi":"10.37256/fse.5120243974","DOIUrl":"https://doi.org/10.37256/fse.5120243974","url":null,"abstract":"Ginger is widely commercialized in the food, chemical, and pharmaceutical industries, mainly in dehydrated and powdered form. To do this, the raw material must go through a drying process, which can significantly influence its characteristics. This study proposed to investigate the ginger dehydration process under three different fractionation methods: whole, sliced, and grated, and subjected to three other drying processes: oven with forced air circulation and renewal (CC) and without forced air circulation and regeneration (SC), both for temperatures of 50, 60, 70 and 80 °C, and freeze-drying. The data obtained allowed the construction of drying curves depending on time. The samples were analyzed for color, phenolic compounds, substances reactive to thiobarbituric acid (TBARS), acidity titratable capacity, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and chemical composition of the oils essential, obtained by hydrodistillation. The ginger drying kinetics shows that the process efficiency is maximized by combining parameters such as more significant sample fractionation, high temperatures, and forced air circulation. Notably, the preservation of bioactive compounds is more effective under conditions of lower temperature, lower fractionation, and absence of forced air circulation, highlighting the importance of these factors in maintaining the nutritional properties of ginger. The evaluation of the essential oil reinforces the need for appropriate strategies, such as freeze-drying or drying in an oven with forced air circulation at 50 °C, to minimize the degradation of volatile components, contributing to optimizing ginger dehydration processes promoting and preserving its nutritional and functional benefits.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":"348 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140702988","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}
In this study, a juice beverage was prepared from pineapple, green apple, and kiwifruit using cold press and centrifugal juice extraction methods. In the first stage, the most preferred beverage formulation (60% pineapple, 35% green apple, and 5% kiwifruit) was selected according to the acceptance index (AI) calculated based on sensory analysis scores. Next, the performance of home-type cold-pressed juicers (CPJ) and centrifugal juicers (CDJ) was compared, considering the physical, chemical, and phytochemical properties of the mixed beverage. It has been determined that the juice yield performance of the cold pressing technique is better than the centrifuge method. For example, the juice yield of pineapple obtained by a cold press juicer (92%) was found to be higher than the centrifugal extraction method (47%). Although the pH of CDJ and CPJ beverages were similar, the total soluble solids content (°Brix), the color parameters (a*, b*, L*), the browning index (BI), and the turbidity of both beverages were significantly different. While the browning index (BI), L*, and b* values of the CPJ beverage were higher, the a* value was lower than that of the CDJ beverage. Additionally, the CPJ juice mixture was more turbid and phase separation was not observed as in the CDJ beverage. This study revealed that juices obtained by both squeezing methods contained comparable total phenolic content (TPC). For example, the amount of TPC for CPJ and CDJ was 867.25 ± 0.01 mg GAE/L and 922 ± 0.01 mg GAE/L, respectively. Furthermore, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of both beverages was not significantly different. It was concluded that the physical properties of juices extracted by CPJ were more satisfactory than those of CDJ. However, more studies are needed to compare the data obtained on the antioxidant activity and TPC amount of fruit juices using different measurement methods.
{"title":"Cold Pressed vs. Centrifugal Juice: Comparison in Terms of the Juice Yield, Physicochemical and Phytochemical Properties","authors":"Gökçen Baykuş, S. Unluturk","doi":"10.37256/fse.5120243849","DOIUrl":"https://doi.org/10.37256/fse.5120243849","url":null,"abstract":"In this study, a juice beverage was prepared from pineapple, green apple, and kiwifruit using cold press and centrifugal juice extraction methods. In the first stage, the most preferred beverage formulation (60% pineapple, 35% green apple, and 5% kiwifruit) was selected according to the acceptance index (AI) calculated based on sensory analysis scores. Next, the performance of home-type cold-pressed juicers (CPJ) and centrifugal juicers (CDJ) was compared, considering the physical, chemical, and phytochemical properties of the mixed beverage. It has been determined that the juice yield performance of the cold pressing technique is better than the centrifuge method. For example, the juice yield of pineapple obtained by a cold press juicer (92%) was found to be higher than the centrifugal extraction method (47%). Although the pH of CDJ and CPJ beverages were similar, the total soluble solids content (°Brix), the color parameters (a*, b*, L*), the browning index (BI), and the turbidity of both beverages were significantly different. While the browning index (BI), L*, and b* values of the CPJ beverage were higher, the a* value was lower than that of the CDJ beverage. Additionally, the CPJ juice mixture was more turbid and phase separation was not observed as in the CDJ beverage. This study revealed that juices obtained by both squeezing methods contained comparable total phenolic content (TPC). For example, the amount of TPC for CPJ and CDJ was 867.25 ± 0.01 mg GAE/L and 922 ± 0.01 mg GAE/L, respectively. Furthermore, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of both beverages was not significantly different. It was concluded that the physical properties of juices extracted by CPJ were more satisfactory than those of CDJ. However, more studies are needed to compare the data obtained on the antioxidant activity and TPC amount of fruit juices using different measurement methods.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":"221 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140222907","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}
The mucilage extracted from the taro rhizome has interesting characteristics that allow it to be used in the food industry as a thickener, stabilizer, emulsifier, and substitute for lipids in bakery products. During the extraction of this mucilage, there was the formation of a subproduct still unknown to science in every technique used. The study of this residue is interesting even though, at first, there is no application for it. However, it can be produced in high quantity if the taro mucilage is extracted at a high scale, adding to the value of the culture of taro rhizomes. The objective of this work is to characterize, in a preliminary way, the demucilated taro flour obtained through two different mucilage extraction techniques at two different temperatures: room temperature and 80 ℃. The extraction at room temperature and high temperature (80 ℃) was followed by filtration in polyester fabric and drying. The yield of each flour was calculated, and then, the Biuret and Iodine tests were performed for protein and starch detection, respectively, as well as the obtaining of the infrared spectrum. The presence of starch was detected in all the flours studied. Meanwhile, the protein was only present in the demucilated flour obtained through the extraction process at high temperatures. The infrared spectra indicated the presence of carbohydrates in both flours. The flours have differences in yield and chemical composition due to the obtaining techniques. Other analyses of chemical, physical, and technological properties are a point of interest for future works.
{"title":"Different Techniques to Obtain Demucilated Flour from Taro Rhizome, Yield, Qualitative and Instrumental Analyzes","authors":"Luan Alberto Andrade, C. A. Nunes, Joelma Pereira","doi":"10.37256/fse.5120243577","DOIUrl":"https://doi.org/10.37256/fse.5120243577","url":null,"abstract":"The mucilage extracted from the taro rhizome has interesting characteristics that allow it to be used in the food industry as a thickener, stabilizer, emulsifier, and substitute for lipids in bakery products. During the extraction of this mucilage, there was the formation of a subproduct still unknown to science in every technique used. The study of this residue is interesting even though, at first, there is no application for it. However, it can be produced in high quantity if the taro mucilage is extracted at a high scale, adding to the value of the culture of taro rhizomes. The objective of this work is to characterize, in a preliminary way, the demucilated taro flour obtained through two different mucilage extraction techniques at two different temperatures: room temperature and 80 ℃. The extraction at room temperature and high temperature (80 ℃) was followed by filtration in polyester fabric and drying. The yield of each flour was calculated, and then, the Biuret and Iodine tests were performed for protein and starch detection, respectively, as well as the obtaining of the infrared spectrum. The presence of starch was detected in all the flours studied. Meanwhile, the protein was only present in the demucilated flour obtained through the extraction process at high temperatures. The infrared spectra indicated the presence of carbohydrates in both flours. The flours have differences in yield and chemical composition due to the obtaining techniques. Other analyses of chemical, physical, and technological properties are a point of interest for future works.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":"89 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139601800","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}
Background: The consumption rate of artificially sweetened beverages, 100% fruit juices, and soft drink products has been proliferating since the 1980s among the Chinese population. Sugar-sweetened beverages (SSBs) prevalence and high intake of SSBs are associated with several noncommunicable chronic diseases (NCDs). This trend presents a serious public health threat to the Chinese population. Purpose: The present cross-sectional study examined the association between added sugar-sweetened beverage consumption patterns and prospective adverse health outcomes among Chinese sociodemographic and ethnic groups. Methods: The study population of 662 male and female adults partook in the study. The study cohort was randomly drawn from four Chinese cities in three provinces. Participants responded to an adapted cross-sectional self-administered paper-and-pencil 24-hour dietary intake recall protocol questionnaire, including 23 closed-ended questions on the type and frequency of the beverage consumed, sociodemographic characteristics, and ethnic group affiliation. A t-test was conducted to analyze the interactions between the parametric variables and Chi-square analyses were performed to determine interactions between the nonparametric variables. Results: The consumption frequency of sugar-sweetened beverages at least once/day was examined. For all respondents, water consumption was employed as a benchmark for a healthy beverage compared to all other sugar-sweetened beverage consumption. Findings suggest that water was the most frequently consumed beverage with the highest rate of intake (53.17%) compared to sugar-sweetened beverages consumption Regarding ethnicity, Han's water consumption was reported at (67.94%) compared to sugar-sweetened beverage consumption combined at (32.06%). Concerning Huis, water consumption was (60.56%) contrasted with sugar-sweetened beverage consumption of (39.44%). Hans were more likely to consume both water and sugar-sweetened beverages compared to Hui participants. Males' water consumption rate was at (66.74%) juxtaposed with sugar-sweetened beverage consumption of (36.26%). Females' water consumption rate was (66.51%) contrasted with a sugar-sweetened beverage consumption rate of (39.44%). There were no significant differences in the water and sugar-sweetened beverages between men and women. Married respondents' water consumption was (65.44%) compared to sugar-sweetened beverage consumption rate (34.55%). Regarding marital status, the single respondents' water consumption was (64.89%) compared to sugar-sweetened beverage consumption of (33.49%). There were no significant differences in water and sugar-sweetened beverage consumption between the marital status groups. Conclusions: There is a need to introduce short-term and long-term strategies to curtail sugar-sweetened beverage consumption through excise taxes, making water more readily accessible in public schools, and launching a public health education campaign aimed a
{"title":"Prospective Health Outcomes of Sugar-Sweetened Beverage Consumption Patterns Associated with Sociodemographic and Ethnic Factors among Chinese Adults","authors":"Abdelhadi Halawa","doi":"10.37256/fse.5120243547","DOIUrl":"https://doi.org/10.37256/fse.5120243547","url":null,"abstract":"Background: The consumption rate of artificially sweetened beverages, 100% fruit juices, and soft drink products has been proliferating since the 1980s among the Chinese population. Sugar-sweetened beverages (SSBs) prevalence and high intake of SSBs are associated with several noncommunicable chronic diseases (NCDs). This trend presents a serious public health threat to the Chinese population. Purpose: The present cross-sectional study examined the association between added sugar-sweetened beverage consumption patterns and prospective adverse health outcomes among Chinese sociodemographic and ethnic groups. Methods: The study population of 662 male and female adults partook in the study. The study cohort was randomly drawn from four Chinese cities in three provinces. Participants responded to an adapted cross-sectional self-administered paper-and-pencil 24-hour dietary intake recall protocol questionnaire, including 23 closed-ended questions on the type and frequency of the beverage consumed, sociodemographic characteristics, and ethnic group affiliation. A t-test was conducted to analyze the interactions between the parametric variables and Chi-square analyses were performed to determine interactions between the nonparametric variables. Results: The consumption frequency of sugar-sweetened beverages at least once/day was examined. For all respondents, water consumption was employed as a benchmark for a healthy beverage compared to all other sugar-sweetened beverage consumption. Findings suggest that water was the most frequently consumed beverage with the highest rate of intake (53.17%) compared to sugar-sweetened beverages consumption Regarding ethnicity, Han's water consumption was reported at (67.94%) compared to sugar-sweetened beverage consumption combined at (32.06%). Concerning Huis, water consumption was (60.56%) contrasted with sugar-sweetened beverage consumption of (39.44%). Hans were more likely to consume both water and sugar-sweetened beverages compared to Hui participants. Males' water consumption rate was at (66.74%) juxtaposed with sugar-sweetened beverage consumption of (36.26%). Females' water consumption rate was (66.51%) contrasted with a sugar-sweetened beverage consumption rate of (39.44%). There were no significant differences in the water and sugar-sweetened beverages between men and women. Married respondents' water consumption was (65.44%) compared to sugar-sweetened beverage consumption rate (34.55%). Regarding marital status, the single respondents' water consumption was (64.89%) compared to sugar-sweetened beverage consumption of (33.49%). There were no significant differences in water and sugar-sweetened beverage consumption between the marital status groups. Conclusions: There is a need to introduce short-term and long-term strategies to curtail sugar-sweetened beverage consumption through excise taxes, making water more readily accessible in public schools, and launching a public health education campaign aimed a","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":"54 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139533161","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：