The effect of processing parameters on microencapsulation of oregano essential with maltodextrin:gum arabic using a disk atomiser spray-dryer was evaluated. By means of response surface methodology, the feed flow rate and inlet air temperature were optimised. Powder yield, moisture content, essential oil retention, and antioxidant activity of microparticles were evaluated. The best conditions to produce microencapsulated oregano essential oil were 0.6 L h−1 for feed flow rate and 200 °C for inlet air temperature. With this combination a microencapsulated powder with 89.8% powder yield, 2.1% moisture content, 92.1% essential oil retention, 76 s solubilisation time, 12.9 g of water/100 g of dry matter, 0.3371 g mL−1 bulk density, 0.5826 g mL−1 tapped density, and 8.2 μm of average particle size was produced. The microencapsulation of oregano essential oil preserves the antioxidant and antimicrobial activities of its bioactive compounds.
采用圆盘雾化干燥机，考察了工艺参数对麦芽糖糊精阿拉伯胶微胶囊化牛至精油的影响。利用响应面法对进气流量和进气温度进行了优化。对微颗粒的产粉率、含水量、精油保留率和抗氧化活性进行了评价。制备牛至精油微囊化的最佳工艺条件为进料流量0.6 L h−1，进风温度200℃。在此条件下，制备出的微胶囊粉末产率89.8%，含水量2.1%，精油保留率92.1%，溶解时间76 s，水/100 g干物质12.9 g，堆积密度0.3371 g mL−1，轻密度0.5826 g mL−1，平均粒径8.2 μm。牛至精油的微胶囊化保留了其生物活性化合物的抗氧化和抗菌活性。
{"title":"Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends","authors":"J.O. Rojas-Molina, M. García, J. Pino","doi":"10.1556/066.2022.00066","DOIUrl":"https://doi.org/10.1556/066.2022.00066","url":null,"abstract":"\u0000 The effect of processing parameters on microencapsulation of oregano essential with maltodextrin:gum arabic using a disk atomiser spray-dryer was evaluated. By means of response surface methodology, the feed flow rate and inlet air temperature were optimised. Powder yield, moisture content, essential oil retention, and antioxidant activity of microparticles were evaluated. The best conditions to produce microencapsulated oregano essential oil were 0.6 L h−1 for feed flow rate and 200 °C for inlet air temperature. With this combination a microencapsulated powder with 89.8% powder yield, 2.1% moisture content, 92.1% essential oil retention, 76 s solubilisation time, 12.9 g of water/100 g of dry matter, 0.3371 g mL−1 bulk density, 0.5826 g mL−1 tapped density, and 8.2 μm of average particle size was produced. The microencapsulation of oregano essential oil preserves the antioxidant and antimicrobial activities of its bioactive compounds.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42610737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
O. Adedeji, K. Yohanna, O. Adedeji, B. Yunusa, A.N. Ango
This study evaluated the effect of surfactant-assisted enzymatic extraction on the quality of tiger nut milk (TNM). TNM was extracted from tiger nuts using different concentrations of xylanase (0.010–0.100%) and Tween 20 (0.005–0.010%). The yield, stability, nutritional, antioxidant, and sensory properties of the samples were determined. The yield of TNM significantly increased, by 32.72–50.67%, following surfactant-assisted enzymatic extraction. Optimum yield and stability of TNM were obtained using 0.010% xylanase and Tween 20. Enzymatic extraction significantly increased total sugar and flavonoids, however, starch, dietary fibre, protein, carotenoids, lycopene, total phenolic content, and antioxidant properties reduced significantly. The incorporation of Tween 20 stabilised these parameters. There was no significant difference in panellists' preference for the control (sample extracted without enzyme and surfactant), enzymatically-extracted, and surfactant-assisted enzymatic extracted samples in mouthfeel and aroma, however, the surfactant-assisted enzymatic extracted sample was most preferred in colour, consistency, taste, and overall acceptability. Using surfactant-assisted enzymatic extraction could prove invaluable for the production of TNM.
{"title":"Stability, nutritional composition, and antioxidant properties of surfactant-assisted enzymatically extracted tiger nut milk","authors":"O. Adedeji, K. Yohanna, O. Adedeji, B. Yunusa, A.N. Ango","doi":"10.1556/066.2022.00068","DOIUrl":"https://doi.org/10.1556/066.2022.00068","url":null,"abstract":"\u0000 This study evaluated the effect of surfactant-assisted enzymatic extraction on the quality of tiger nut milk (TNM). TNM was extracted from tiger nuts using different concentrations of xylanase (0.010–0.100%) and Tween 20 (0.005–0.010%). The yield, stability, nutritional, antioxidant, and sensory properties of the samples were determined. The yield of TNM significantly increased, by 32.72–50.67%, following surfactant-assisted enzymatic extraction. Optimum yield and stability of TNM were obtained using 0.010% xylanase and Tween 20. Enzymatic extraction significantly increased total sugar and flavonoids, however, starch, dietary fibre, protein, carotenoids, lycopene, total phenolic content, and antioxidant properties reduced significantly. The incorporation of Tween 20 stabilised these parameters. There was no significant difference in panellists' preference for the control (sample extracted without enzyme and surfactant), enzymatically-extracted, and surfactant-assisted enzymatic extracted samples in mouthfeel and aroma, however, the surfactant-assisted enzymatic extracted sample was most preferred in colour, consistency, taste, and overall acceptability. Using surfactant-assisted enzymatic extraction could prove invaluable for the production of TNM.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45671106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cultivation of specialty mushrooms on lignocellulosic wastes represents one of the most economical organic recycling processes. Compared with other cultivated mushrooms, very little is known about the nature of the lignocellulolytic enzymes produced by the edible fungus Calocybe indica, its enzymatic activity profiles during submerged and solid state fermentation. The intracellular activity of laccase (7.67 U mg−1), manganese peroxidase (7.48 U mg−1), cellobiohydrolase (5.46 U mg−1), and endoxylanase (4.21 U mg−1) was best obtained in C. indica on 14th and 21st day of incubation. The extracellular activity of laccase (11.57 U mL−1), lignin peroxidase (8.45 U mL−1), and endoxylanases (6.22 U mL−1) were found to be highest on the 14th day. Ligninolytic enzyme activity was substantial during substrate colonisation but quickly dropped during fruiting body development. C. indica, on the other hand, showed relatively modest hydrolase activity during substrate colonisation. The activity of hydrolytic enzymes increased dramatically when primordia formed and peaked at the mature fruiting body stage. The yield of the crude enzyme-treated wheat straw utilised for mushroom production was 52.47%. These findings showed that the activities of lignocellulolytic enzymes were regulated in line with developmental phase of growth of C. indica.
在木质纤维素废料上种植特种蘑菇是最经济的有机回收工艺之一。与其他栽培蘑菇相比，人们对食用菌印度洋囊菌产生的木质纤维素水解酶的性质及其在浸没和固态发酵过程中的酶活性分布知之甚少。在培养的第14天和第21天，漆酶（7.67 U mg−1）、锰过氧化物酶（7.48 U mg−2）、纤维二水解酶（5.46 U mg−3）和内切木聚糖酶（4.21 U mg−4）的细胞内活性在印度C.indica中获得最佳。漆酶（11.57 U mL−1）、木质素过氧化物酶（8.45 U mL−2）和内木聚糖酶（6.22 U mL−3）的胞外活性在第14天最高。木质素水解酶活性在底物定植过程中是显著的，但在子实体发育过程中迅速下降。另一方面，C.indica在底物定殖过程中表现出相对适中的水解酶活性。原基形成时水解酶活性显著增加，成熟子实体期达到高峰。经粗酶处理的小麦秸秆用于蘑菇生产的产量为52.47%。这些发现表明，木质纤维素分解酶的活性与籼稻的生长发育阶段一致。
{"title":"White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation","authors":"M. Kaur, Suraj P. Sharma, Harsimran Singh Sodhi","doi":"10.1556/066.2022.00077","DOIUrl":"https://doi.org/10.1556/066.2022.00077","url":null,"abstract":"\u0000 Cultivation of specialty mushrooms on lignocellulosic wastes represents one of the most economical organic recycling processes. Compared with other cultivated mushrooms, very little is known about the nature of the lignocellulolytic enzymes produced by the edible fungus Calocybe indica, its enzymatic activity profiles during submerged and solid state fermentation. The intracellular activity of laccase (7.67 U mg−1), manganese peroxidase (7.48 U mg−1), cellobiohydrolase (5.46 U mg−1), and endoxylanase (4.21 U mg−1) was best obtained in C. indica on 14th and 21st day of incubation. The extracellular activity of laccase (11.57 U mL−1), lignin peroxidase (8.45 U mL−1), and endoxylanases (6.22 U mL−1) were found to be highest on the 14th day. Ligninolytic enzyme activity was substantial during substrate colonisation but quickly dropped during fruiting body development. C. indica, on the other hand, showed relatively modest hydrolase activity during substrate colonisation. The activity of hydrolytic enzymes increased dramatically when primordia formed and peaked at the mature fruiting body stage. The yield of the crude enzyme-treated wheat straw utilised for mushroom production was 52.47%. These findings showed that the activities of lignocellulolytic enzymes were regulated in line with developmental phase of growth of C. indica.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49485602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to formulate the optimal pectin-curcumin-lemongrass oil emulsion (PE) for coating of chicken fillet at 50:50%, 70:30%, and 90:10%, based on microbial growth inhibition, freshness consistency, and fat absorption during frying. Throughout the 7 days of storage, chicken fillet coated with 70:30% PE showed significant (P < 0.05) suppressive activity against psychrophilic bacteria (8.09 ± 0.00 log10 CFU g−1) compared to non-coated sample (8.27 ± 0.06 log10 CFU g−1). In contrast, 90:10% PE coating inhibited the growth of yeasts or moulds on chicken fillet at 8.24 ± 0.28 log10 CFU g−1, compared to non-coated sample (9.16 ± 0.14 log10 CFU g−1). The 70:30% PE coating showed a better fillet's toughness (18.30 ± 1.32 N mm−1 s−1) and firmness (1.49 ± 0.22 N mm−1) when compared to fillet without coating. After 7 days of storage, coated and uncoated samples showed the same total colour difference (E value) indicating PE coating preserved the texture of fillet and colour. Both coated samples (70:30% and 90:10%) reduced fat uptake during frying by 13.70%–14.25%. The application of PE coating at 90:10% was effectively functioned as an excellent coating to preserve the quality and safety of fillet.
{"title":"Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying","authors":"N. N. Ahmad Puat, N. Kamaruding, S. Shaharuddin","doi":"10.1556/066.2022.00102","DOIUrl":"https://doi.org/10.1556/066.2022.00102","url":null,"abstract":"\u0000 This study aims to formulate the optimal pectin-curcumin-lemongrass oil emulsion (PE) for coating of chicken fillet at 50:50%, 70:30%, and 90:10%, based on microbial growth inhibition, freshness consistency, and fat absorption during frying. Throughout the 7 days of storage, chicken fillet coated with 70:30% PE showed significant (P < 0.05) suppressive activity against psychrophilic bacteria (8.09 ± 0.00 log10 CFU g−1) compared to non-coated sample (8.27 ± 0.06 log10 CFU g−1). In contrast, 90:10% PE coating inhibited the growth of yeasts or moulds on chicken fillet at 8.24 ± 0.28 log10 CFU g−1, compared to non-coated sample (9.16 ± 0.14 log10 CFU g−1). The 70:30% PE coating showed a better fillet's toughness (18.30 ± 1.32 N mm−1 s−1) and firmness (1.49 ± 0.22 N mm−1) when compared to fillet without coating. After 7 days of storage, coated and uncoated samples showed the same total colour difference (E value) indicating PE coating preserved the texture of fillet and colour. Both coated samples (70:30% and 90:10%) reduced fat uptake during frying by 13.70%–14.25%. The application of PE coating at 90:10% was effectively functioned as an excellent coating to preserve the quality and safety of fillet.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46886842","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Reyzov, M. Eftimov, S. Gancheva, M. Todorova, M. Zhelyazkova-Savova, M. Tzaneva, S. Valcheva-Kuzmanova
Metabolic syndrome (MS) is a serious health condition. The purpose of this study was to investigate the effects of polyphenol-rich Aronia melanocarpa fruit juice (AMFJ) on glucose tolerance, triglyceride levels, and adipose tissue in rats with MS induced by high-fat high-fructose (HFHF) diet. Fifty rats were allocated in 5 groups: control, MS, MS+AMFJ2.5, MS+AMFJ5, and MS+AMFJ10. In the course of 10 weeks, the control group was on a regular rat diet while the other groups received HFHF diet. During the experiment, control and MS groups were treated daily orally with distilled water (10.0 mL kg−1) and the other three groups – with AMFJ at doses of 2.5, 5.0, and 10.0 mL kg−1, respectively. In MS rats, glucose intolerance, hypertriglyceridemia, visceral obesity, and increased adipocyte size were observed. In AMFJ-treated groups, the serum glucose and triglycerides, as well as visceral fat and adipocyte size decreased significantly and did not differ from those of the control group. AMFJ at doses 2.5 and 5.0 mL kg−1 showed an anti-apoptotic activity in adipocytes, while at the dose of 10 mL kg−1 a pro-apoptotic effect was detected. In conclusion, AMFJ could antagonise most of the negative consequences of HFHF diet on carbohydrate and lipid metabolism in a rat MS model.
代谢综合征(MS)是一种严重的健康状况。本研究旨在探讨富含多酚的黑果野莓果汁(AMFJ)对高脂高果糖(HFHF)饮食诱导的MS大鼠葡萄糖耐量、甘油三酯水平和脂肪组织的影响。50只大鼠分为5组:对照组、MS组、MS+AMFJ2.5组、MS+AMFJ5组和MS+AMFJ10组。在10周的时间里，对照组给予常规大鼠饮食，其他组给予HFHF饮食。在实验期间，对照组和MS组每天口服蒸馏水(10.0 mL kg - 1)，其他三组分别口服剂量为2.5、5.0和10.0 mL kg - 1的AMFJ。在MS大鼠中，观察到葡萄糖耐受不良，高甘油三酯血症，内脏肥胖和脂肪细胞大小增加。在amfj处理组，血清葡萄糖和甘油三酯，以及内脏脂肪和脂肪细胞大小显著下降，与对照组没有差异。2.5和5.0 mL kg - 1剂量的AMFJ对脂肪细胞有抗凋亡作用，10 mL kg - 1剂量的AMFJ对脂肪细胞有促凋亡作用。综上所述，AMFJ可以拮抗hhff饮食对MS模型大鼠碳水化合物和脂质代谢的大部分负面影响。
{"title":"Effect of Aronia melanocarpa fruit juice on glucose tolerance, lipid metabolism, and obesity in a rat model of metabolic syndrome","authors":"M. Reyzov, M. Eftimov, S. Gancheva, M. Todorova, M. Zhelyazkova-Savova, M. Tzaneva, S. Valcheva-Kuzmanova","doi":"10.1556/066.2022.00063","DOIUrl":"https://doi.org/10.1556/066.2022.00063","url":null,"abstract":"\u0000 Metabolic syndrome (MS) is a serious health condition. The purpose of this study was to investigate the effects of polyphenol-rich Aronia melanocarpa fruit juice (AMFJ) on glucose tolerance, triglyceride levels, and adipose tissue in rats with MS induced by high-fat high-fructose (HFHF) diet. Fifty rats were allocated in 5 groups: control, MS, MS+AMFJ2.5, MS+AMFJ5, and MS+AMFJ10. In the course of 10 weeks, the control group was on a regular rat diet while the other groups received HFHF diet. During the experiment, control and MS groups were treated daily orally with distilled water (10.0 mL kg−1) and the other three groups – with AMFJ at doses of 2.5, 5.0, and 10.0 mL kg−1, respectively. In MS rats, glucose intolerance, hypertriglyceridemia, visceral obesity, and increased adipocyte size were observed. In AMFJ-treated groups, the serum glucose and triglycerides, as well as visceral fat and adipocyte size decreased significantly and did not differ from those of the control group. AMFJ at doses 2.5 and 5.0 mL kg−1 showed an anti-apoptotic activity in adipocytes, while at the dose of 10 mL kg−1 a pro-apoptotic effect was detected. In conclusion, AMFJ could antagonise most of the negative consequences of HFHF diet on carbohydrate and lipid metabolism in a rat MS model.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41840795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
‘Patharnakh’ (Pyrus pyrifolia Burm.) (PN), a hard pear and ‘Punjab Beauty’ (Pyrus communis L. × Pyrus pyrifolia Burm.) (PB), a soft pear are dominant low-chill pear cultivars of subtropics of India. Present investigation reports the changes in sugar metabolism and related enzymatic activities in fruits of ‘PN’ and ‘PB’ cultivars harvested at different developmental stages from 45 to 150 days after fruit set. Total soluble sugars, fructose, and sucrose contents were higher in ‘PB’ as compared to ‘PN’ during fruit growth and maturation stages. Total phenols and flavanols increased initially and then showed a decreasing trend towards maturity. Sucrose synthase (SS) and sucrose phosphate synthase (SPS) activities strongly correlated to sucrose content in ‘PN’ but SPS was weakly related in ‘PB’ fruits. Acid and neutral invertases showed a negative correlation with sucrose content in ‘PN’, and a reverse trend in ‘PB’ cultivar was observed. It is concluded that SS and SPS are crucial for sucrose accumulation in ‘PN’, but invertase enzymes are also important for sucrose accumulation in ‘PB’ fruits.
{"title":"Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars","authors":"A. Kaur, Suraj P. Sharma, S. Navprem","doi":"10.1556/066.2022.00044","DOIUrl":"https://doi.org/10.1556/066.2022.00044","url":null,"abstract":"\u0000 ‘Patharnakh’ (Pyrus pyrifolia Burm.) (PN), a hard pear and ‘Punjab Beauty’ (Pyrus communis L. × Pyrus pyrifolia Burm.) (PB), a soft pear are dominant low-chill pear cultivars of subtropics of India. Present investigation reports the changes in sugar metabolism and related enzymatic activities in fruits of ‘PN’ and ‘PB’ cultivars harvested at different developmental stages from 45 to 150 days after fruit set. Total soluble sugars, fructose, and sucrose contents were higher in ‘PB’ as compared to ‘PN’ during fruit growth and maturation stages. Total phenols and flavanols increased initially and then showed a decreasing trend towards maturity. Sucrose synthase (SS) and sucrose phosphate synthase (SPS) activities strongly correlated to sucrose content in ‘PN’ but SPS was weakly related in ‘PB’ fruits. Acid and neutral invertases showed a negative correlation with sucrose content in ‘PN’, and a reverse trend in ‘PB’ cultivar was observed. It is concluded that SS and SPS are crucial for sucrose accumulation in ‘PN’, but invertase enzymes are also important for sucrose accumulation in ‘PB’ fruits.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46053602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Bartha, L. Csengeri, A. Lichthammer, Á. Erdélyi, J. Kubányi, Z. Szűcs
COVID-19 lockdown affects people's daily routine and has an impact on their lifestyle. Recent studies documented associations between body weight changes and children's lifestyle during social isolation. Childhood obesity is associated with a higher risk of COVID-19 severity and mortality. Our aim was to assess the effects of lockdown due to the COVID-19 pandemic on children's sleep, screen time, physical activity, and eating habits. 387 parents of five elementary school students between 16 and 26 June 2020 were interviewed through an online questionnaire. Physical activity level decreased (63.8%), sleep (60.9%) and screen (5.64 ± 3.05 h/day) times and food intake (39.8%) increased. 80.6% of parents reported changes in children's diet: increased consumption of fruits and vegetables (32.4%), breakfast (15.5%), water and sugar-free beverages (17.6%), snacks (40.4%), sugary drinks (9.9%) was observed. Body weight increased in 44.4% of children. The results of the survey conducted under GYERE®-Children's Health Program are in line with the international literature findings: body weight change during the quarantine is significantly associated with food intake, snacking, sugary drinks, and we also found association with fruit and vegetable consumption and lack of breakfast. Effective strategies and electronic health interventions are needed to prevent sedentary lifestyle and obesity during lockdown.
{"title":"Impact of the first COVID–19 lockdown on the lifestyle of elementary school children","authors":"K. Bartha, L. Csengeri, A. Lichthammer, Á. Erdélyi, J. Kubányi, Z. Szűcs","doi":"10.1556/066.2022.00056","DOIUrl":"https://doi.org/10.1556/066.2022.00056","url":null,"abstract":"\u0000 COVID-19 lockdown affects people's daily routine and has an impact on their lifestyle. Recent studies documented associations between body weight changes and children's lifestyle during social isolation. Childhood obesity is associated with a higher risk of COVID-19 severity and mortality. Our aim was to assess the effects of lockdown due to the COVID-19 pandemic on children's sleep, screen time, physical activity, and eating habits. 387 parents of five elementary school students between 16 and 26 June 2020 were interviewed through an online questionnaire. Physical activity level decreased (63.8%), sleep (60.9%) and screen (5.64 ± 3.05 h/day) times and food intake (39.8%) increased. 80.6% of parents reported changes in children's diet: increased consumption of fruits and vegetables (32.4%), breakfast (15.5%), water and sugar-free beverages (17.6%), snacks (40.4%), sugary drinks (9.9%) was observed. Body weight increased in 44.4% of children. The results of the survey conducted under GYERE®-Children's Health Program are in line with the international literature findings: body weight change during the quarantine is significantly associated with food intake, snacking, sugary drinks, and we also found association with fruit and vegetable consumption and lack of breakfast. Effective strategies and electronic health interventions are needed to prevent sedentary lifestyle and obesity during lockdown.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46202599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cassava is used as a staple food in many developing countries despite its low nutrient density. Fortification of cassava diets is needed for the prevention of malnutrition and achievement of food security. Cassava-soybean complementary foods were formulated from natural and solid state fermented cassava complemented with soybean. The proximate composition, physicochemical properties, nutritional quality, and sensory properties of the samples were determined (Table 2). The moisture content (7.51%) and ash (3.81%) content of the solid state fermented (SSF) cassava flour complemented with un-defatted soybean flour was significantly higher (P < 0.05) than of the other samples. Solid state fermentation (SSF) led to the highest reduction in viscosity (from 2,855 to 2,052 cPs). Average weight gain and protein efficiency ratio (PER) of experimental animals fed SSF cassava were the highest. The colour and aroma of SSF diets and that of fermented cassava samples were similar (P > 0.05). The texture of diets from SSF cassava were inferior (P < 0.05) to the other samples. Solid state fermentation of cassava with Rhizopus oligosporus and supplementation with soybean can be used to produce a complementary food that is nutrient dense and nutritionally adequate, although the texture of the product might need to be improved.
{"title":"Solid state fermentation improves the quality of soy-cassava diet","authors":"P. Ojimelukwe, A.C. Nwakanma","doi":"10.1556/066.2022.00024","DOIUrl":"https://doi.org/10.1556/066.2022.00024","url":null,"abstract":"\u0000 Cassava is used as a staple food in many developing countries despite its low nutrient density. Fortification of cassava diets is needed for the prevention of malnutrition and achievement of food security. Cassava-soybean complementary foods were formulated from natural and solid state fermented cassava complemented with soybean. The proximate composition, physicochemical properties, nutritional quality, and sensory properties of the samples were determined (Table 2). The moisture content (7.51%) and ash (3.81%) content of the solid state fermented (SSF) cassava flour complemented with un-defatted soybean flour was significantly higher (P < 0.05) than of the other samples. Solid state fermentation (SSF) led to the highest reduction in viscosity (from 2,855 to 2,052 cPs). Average weight gain and protein efficiency ratio (PER) of experimental animals fed SSF cassava were the highest. The colour and aroma of SSF diets and that of fermented cassava samples were similar (P > 0.05). The texture of diets from SSF cassava were inferior (P < 0.05) to the other samples. Solid state fermentation of cassava with Rhizopus oligosporus and supplementation with soybean can be used to produce a complementary food that is nutrient dense and nutritionally adequate, although the texture of the product might need to be improved.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47906052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Hagymási, K. Szentmihályi, Z. May, É. Sárdi, H. Fébel, I. Kocsis, A. Blázovics
Non-alcoholic fatty liver disease is one of the most common chronic liver diseases with unclarified pathomechanism and without evidence-proven therapy. Dietary polyphenols, targeting oxidative stress, are at the center of investigations. Our aim was to examine the effects of a polyphenol rich extract on metal element homeostasis and transmethylation ability in non-alcoholic fatty liver model. A ten-day rat model was used (control group, hyperlipidemic group with fat-rich diet, hyperlipidemic group with fat-rich diet and polyphenol supplementation, N = 8 in each group). The hyperlipidemic diet increased the concentration of the majority of the elements with significantly higher contents of B, Co, Cu, Fe, Mg, Mn, Na, Ni, P, Se, Si, and Zn in the liver. Further elevation of Al, Pb, and Sn concentrations could be observed in polyphenol supplemented animals. The polyphenol supplement unexpectedly decreased the transmethylation ability of the liver (132.00 vs. 114.15 vs. 92.25 HCHO μg g−1) further. The results emphasize the possible role of altered metal and non-metal element concentrations and decreased transmethylation ability in the pathomechanism of fatty liver disease. Dietary supplementation with natural compounds may have undesirable effect as well, there is the necessity to improve the efficacy of polyphenol formulations because of their low oral bioavailability.
{"title":"Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model","authors":"K. Hagymási, K. Szentmihályi, Z. May, É. Sárdi, H. Fébel, I. Kocsis, A. Blázovics","doi":"10.1556/066.2022.00053","DOIUrl":"https://doi.org/10.1556/066.2022.00053","url":null,"abstract":"\u0000 Non-alcoholic fatty liver disease is one of the most common chronic liver diseases with unclarified pathomechanism and without evidence-proven therapy. Dietary polyphenols, targeting oxidative stress, are at the center of investigations. Our aim was to examine the effects of a polyphenol rich extract on metal element homeostasis and transmethylation ability in non-alcoholic fatty liver model. A ten-day rat model was used (control group, hyperlipidemic group with fat-rich diet, hyperlipidemic group with fat-rich diet and polyphenol supplementation, N = 8 in each group). The hyperlipidemic diet increased the concentration of the majority of the elements with significantly higher contents of B, Co, Cu, Fe, Mg, Mn, Na, Ni, P, Se, Si, and Zn in the liver. Further elevation of Al, Pb, and Sn concentrations could be observed in polyphenol supplemented animals. The polyphenol supplement unexpectedly decreased the transmethylation ability of the liver (132.00 vs. 114.15 vs. 92.25 HCHO μg g−1) further. The results emphasize the possible role of altered metal and non-metal element concentrations and decreased transmethylation ability in the pathomechanism of fatty liver disease. Dietary supplementation with natural compounds may have undesirable effect as well, there is the necessity to improve the efficacy of polyphenol formulations because of their low oral bioavailability.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44147254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was designed to investigate the effects of green tea on lipid profile, liver tissue damage, and oxidative stress in rats fed a diet including high fructose. Sprague-Dawley rats were randomly divided into four groups: Control (C), Fructose (F), Green Tea (GT), and F+GT. F and F+GT groups were given 20% fructose in the drinking water for eight weeks. Green tea (2 mg kg−1) was administrated to GT and F+GT groups by oral gavage for eight weeks. Biochemical parameters in serum and oxidative stress markers in the liver were analysed. The liver sections were stained with haematoxylin-eosin. As of the 3rd week of the experiment, the body weight of rats in the F group showed a statistically significant increase in comparison with the F+GT group. The serum glucose and triglyceride levels of the F+GT group significantly decreased when compared with the F group. The fructose-induced degenerative changes in the liver were reduced with green tea. Green tea may serve a protective role against hyperlipidaemia and liver injury in rats fed a high fructose diet.
{"title":"Protective effects of green tea on blood and liver of rats fed with high fructose diet","authors":"S. Gubur, A. Ercan, Z. C. Coskun Yazici","doi":"10.1556/066.2022.00081","DOIUrl":"https://doi.org/10.1556/066.2022.00081","url":null,"abstract":"\u0000 This study was designed to investigate the effects of green tea on lipid profile, liver tissue damage, and oxidative stress in rats fed a diet including high fructose. Sprague-Dawley rats were randomly divided into four groups: Control (C), Fructose (F), Green Tea (GT), and F+GT. F and F+GT groups were given 20% fructose in the drinking water for eight weeks. Green tea (2 mg kg−1) was administrated to GT and F+GT groups by oral gavage for eight weeks. Biochemical parameters in serum and oxidative stress markers in the liver were analysed. The liver sections were stained with haematoxylin-eosin. As of the 3rd week of the experiment, the body weight of rats in the F group showed a statistically significant increase in comparison with the F+GT group. The serum glucose and triglyceride levels of the F+GT group significantly decreased when compared with the F group. The fructose-induced degenerative changes in the liver were reduced with green tea. Green tea may serve a protective role against hyperlipidaemia and liver injury in rats fed a high fructose diet.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41497739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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