World Journal of Food and Nutrition (WJFN最新文献

{"title":"Edible Coatings: A Novel Technique for Shelf Life Extension of Fresh Cut Vegetables","authors":"Pooja Nikhanj","doi":"10.54026/wjfn/1015","DOIUrl":"https://doi.org/10.54026/wjfn/1015","url":null,"abstract":"Edible coatings have gained significant importance recently for the shelf life extension of fresh-cut fruits and vegetables. Food commodities being extremely perishable resulted in quality deterioration easily during storage. Edible coatings help to reduce post-harvest losses including moisture loss, ripening, and physio-chemical qualities. The use of edible coating offers hope for extending shelf life while maintaining product quality. Foods may be coated with edible materials as an alternative to non-biodegradable packaging materials. This current mini-review presents edible coatings, their types for fresh-cut vegetables, their advantages, and their futuristic scope with the incorporation of active ingredients to enhance the antimicrobial effect of edible coatings.","PeriodicalId":104049,"journal":{"name":"World Journal of Food and Nutrition (WJFN","volume":"45 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114043141","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}

{"title":"Heat Treatment Effects on Food Allergens and Laboratory Test Sensitivity","authors":"Sara Morello","doi":"10.54026/wjfn/1014","DOIUrl":"https://doi.org/10.54026/wjfn/1014","url":null,"abstract":"Food allergy is a global health concern. Most food allergens are proteins which, even in small quantities, can cause an allergic reaction in sensitized persons. For the provision of food information to consumers, food products containing any of 14 food allergens must be labelled according to Regulation (EU) no. 1169/2011 of the European Parliament. Food preparation often employs high temperatures to improve conservation. Prolonged heat treatment, however, can alter food molecules. Food manufacturers and food agencies carry out tests to determine the absence of undeclared allergenic substances in food products. Laboratory tests are based on enzyme immunoassay (ELISA-based) or molecular biology (PCR-based) techniques in which proteins are the target molecules, and a portion of DNA is a marker of the allergenic ingredient, respectively. With this study we wanted to determine the effect of heat treatment on almond and hazelnut allergens. To do this, we compared the ability of the two techniques to detect allergenic proteins at different temperatures and duration of heating. The allergenic potential of almond and hazelnut ingredients after heating is crucial to consumer health and safety.","PeriodicalId":104049,"journal":{"name":"World Journal of Food and Nutrition (WJFN","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114918972","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}

{"title":"A Bioethanol Waste Challenge being a Source of High-Quality ProteinRich Feedstock: A New Technology","authors":"OA Almazan-del Olmo Biotechnology Division","doi":"10.54026/wjfn/1013","DOIUrl":"https://doi.org/10.54026/wjfn/1013","url":null,"abstract":"Microbial biomass protein from Candida utilis yeast was produced using distillery vinasse as the sole source of carbon and energy. The process was carried out from lab scale to 200 m3 fermentors. Propagation media have to be supplemented with nutrients since vinasse cannot provide all compounds needed for a stable operation. Different mixtures of molassesenriched vinasse were tested and finally, a Microbial Growth Enhancer (MGE) was incorporated into the media to ensure its optimization. MGE-supplemented vinasse at 0.03 kgm3 was found optimum for yeast propagation. At an industrial scale, µmax ≥ 0.33 h-1 was obtained which allowed a stable behavior of the culture at this scale and significant industrial productivity. Yeast biomass from vinasse showed a composition and amino acid profile very similar to those previously obtained from molasses medium. Nutritional tetestsemonstrated that vinasse´s yeast is an excellent source of proteins for animal feeding and an efficient pollution reducer.","PeriodicalId":104049,"journal":{"name":"World Journal of Food and Nutrition (WJFN","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131171865","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}

{"title":"Bioactive Compounds and in Vitro Anti-Inflammatory Properties in a Fruit-Smoothie Processed by High Hydrostatic Pressure","authors":"Velázquez- Estrada RM","doi":"10.54026/wjfn/1012","DOIUrl":"https://doi.org/10.54026/wjfn/1012","url":null,"abstract":"A fruit-smoothie was analyzed in order to evaluate the effect of High Hydrostatic Pressure (HHP) on the release of Bioactive Compounds (BC) after different pressure and time treatments (500 and 600 MPa for 45 and 90 s), conditions commonly used in the food industry. Vitamin C, bioactive compounds (BC; phenolic compounds, carotenoids) and Dietary Fiber (DF) content, as well as, Antioxidant Capacity (AOX) and anti-inflammatory properties were analyzed in the samples. The vitamin C, BC content, and AOX was minor in the Non-HHP fruit-smoothie; while 500 MPa treatments showed greater increase of the content of BC and AOX. Regard to anti-inflammatory effect, it was observed that HHP fruit-smoothies caused a modulating effect in various inflammation markers; at 500 MPa for 45 s generated the modulation in the expression of NF-kB, TNF-α, IL-8, COX-1 and COX-2 markers. Therefore, it was possible to obtain valuable information about the effect of HHP on fruit-smoothie BC and its potential anti-inflammatory effect.","PeriodicalId":104049,"journal":{"name":"World Journal of Food and Nutrition (WJFN","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130532871","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}

{"title":"The Effects of Anthocyanins in the Treatment of Metabolic Syndrome: A Systematic Review","authors":"L. Pietro","doi":"10.54026/wjfn/1011","DOIUrl":"https://doi.org/10.54026/wjfn/1011","url":null,"abstract":"The present study aimed to review studies on anthocyanin consumption and its benefits in three of the parameters of the metabolic syndrome, namely total cholesterol, insulin resistance and blood pressure control. The articles were selected from the SCIELO, PubMed and Science Direct databases. The descriptors that were used in English are anthocyanin, metabolic syndrome, benefits, treatment and based on these descriptors, the following word combinations were investigated: benefits of anthocyanins in metabolic syndrime, treatment of metabolic syndrome with anthocyanins. Selected 9 studies found within the parameters sought, results were obtained in 8 articles demonstrating that anthocyanins can help reduce total cholesterol, 5 proving that beneficial actions occur in decreasing insulin resistance and 6 articles emphasized that ANTs can have effects positive regarding the decrease in blood pressure. It is common to find individuals with at least 1 of the parameters of the metabolic syndrome, the articles found show that it is possible to control and improve some of these parameters through the consumption of antioxidants such as ANTs, however there is a lack of studies relating the benefit of consumption of these antioxidants in these factors of aggravating risk for future cardiovascular problems.","PeriodicalId":104049,"journal":{"name":"World Journal of Food and Nutrition (WJFN","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133407285","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}

{"title":"Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide","authors":"Elif E. Demiral","doi":"10.54026/wjfn/1009","DOIUrl":"https://doi.org/10.54026/wjfn/1009","url":null,"abstract":"In this study, the possibilities of the usage of Exopolysaccharide (EPS)-producing cultures in White cheese production have been researched. For this purpose, physical, chemical, were investigated at days 1, 15, 30, 60 and 90 of cheese that produced two replicas with fat and non-fat cow milk via different cultures. It has been detected that the EPS has different effects on full fat and non- fat cheeses. The yields value was he cheese produced with EPS-producing cultures.). In all cheeses, the dry matter ratio was increased during ripening period (p>0.0.5), fat was stable (p>0.0.5), faded proportion was decreased (p>0.0.5), total nitrogen ratio was decreased; water-soluble and 12% TCA-soluble nitrogen ratio and index of ripening and treatable acidity were increased (p>0.0.5 were increased. Also, EPS producing culture was exhibited positive effect on texture and aroma in full-fat cheeses.","PeriodicalId":104049,"journal":{"name":"World Journal of Food and Nutrition (WJFN","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114636077","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}

{"title":"Criteria of Healthy Diet: Prevention and Additional Treatment of Chronic Diseases with Nutrition","authors":"M. Pal","doi":"10.54026/wjfn/1008","DOIUrl":"https://doi.org/10.54026/wjfn/1008","url":null,"abstract":"Currently, people are very much concern about their health through the food that is balanced with all the essential nutrients needed for the maintenance of good health. For healthy diet followers food pyramid is basic principle throughout the world. Besides, there are such rules, which offer modern ways of applying opportunities (e.g. choosing proper kitchen technology). Thus, they can also help with preventing diseases and treating or curing them. These chronic, non-infectious diseases comprise obesity, cardiovascular disease, cancer, type 2 diabetes and also digestion disorders due to sedentary lifestyles and lack of fibres. The corporate enterprises have a significant role in keeping special or healthy diet. It has almost become their obligation to manage healthy diet beside covering the consumers’ needs. We are concerned that getting to know healthy diet and modern kitchen technologies, and their practical application greatly contribute to our wellbeing.","PeriodicalId":104049,"journal":{"name":"World Journal of Food and Nutrition (WJFN","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125639422","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}

{"title":"Determining Forms of Expressions of Food Violence in Venezuela","authors":"María José Iciarte García, J. Castro","doi":"10.54026/wjfn/1005","DOIUrl":"https://doi.org/10.54026/wjfn/1005","url":null,"abstract":"In the present investigation, the existence of various forms of expression of food violence in Venezuela was determined, through the measurement of contextualized variables within the established classification. The existence and aggravation of forms of economic expression of food violence were determined, with a relative improvement in food availability but an increase in the difficulty of access: the basic food basket was located in December 2020 at $180.16, and the minimum wage at $6.35, which covers only 3.5% of the basic food basket. Additionally, a substantial increase in the use of the US dollar was determined, in parallel to the Venezuelan legal tender (Bolívar) as well as the introduction of the electronic currency “Petro”, which distorts the food access market and hinders the accessibility. Likewise, the effectiveness index for the delivery of food subsidies and the ability to satisfy the basic food basket through the food programs was determined. The existence of forms of moral expression of food violence was determined by observing in the respondents, high levels of dissatisfaction in the delivery criteria both in a general and community way and high levels of inappropriate perception of the use of propaganda or political advertising in the delivery of help with the no consulted use of the image of the beneficiaries. Forms of emotional expression of food violence were evidenced, showing high levels of dissatisfaction and uncertainty in the ability to purchase food, as well as high levels of anguish. Forms of cultural expression of food violence were determined, by determining changes in the ancestral and traditional eating pattern of the Venezuelan, as well as high measurements of dissatisfaction in the forced change in said pattern, as well as in the alteration of tastes and preferences expressed by the respondents have experienced. Sanitary forms of expression of food violence were evidenced, by determining considerable percentages in the consumption of basic products such as flour and sugar in bulk with ignorance of the brand and origin of the food and high levels of dissatisfaction with the realization of this type of consumption. No physical forms of expression of Food Violence were evidenced when the queues for food access were apparently stopped, and the use of body markings.","PeriodicalId":104049,"journal":{"name":"World Journal of Food and Nutrition (WJFN","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129296904","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}

{"title":"Investigation of Different Post-Harvest Treatments on the Quality of Almond Kernels during Ambient Storage","authors":"M. Shirmohammadi","doi":"10.54026/wjfn/1003","DOIUrl":"https://doi.org/10.54026/wjfn/1003","url":null,"abstract":"Maintaining almond kernel quality during and after harvest is crucial in producing premium kernel product for Australian and international markets. In this study, we investigated the effects of different post-harvest treatments on changes in moisture content, texture, colour, nutritional profile and flavour of almond kernels over a storage period of 9 months under ambient conditions. Post-harvest treatments included steam pasteurization, volumetric heating pasteurization, oven roasting and dry roasting, which were compared with raw kernels. Moisture and texture analysis revealed that the average values within each treatment group did not change significantly over 9 months, although the breaking force required to create an initial crack in the kernel structure were markedly lower for Steam Pasteurized (SP) and Oven Roasted (OR) samples after 9 months. Sensory analysis conducted by a trained panel of experts revealed that the chewiness of raw samples increased over time, and both toasted and roasted characteristics were low. For OR and Dry Roasted (DR) samples the chewiness was low and roasted and toasted properties were higher. Average overall enjoyment score given to samples as a part of sensory testing was higher for Volumetric Heating Pasteurization (VHP) and DR at start of the storage (control) and stayed higher than others after 6 and 9 month of storage. Testing of nutritional content of samples showed changes in alpha tocopherol content in roasted samples. However, DR samples had higher content in comparison with OR samples. Volumetric heating treatment didn’t diminish tocopherol content of samples in comparison with raw samples while the average alpha tocopherol content of SP over first 3 month of storage was lower. Both SP and OR samples showed lower fat percentage in comparison with raw, VHP and DR. A reduction was observed in Lightness (L*) values for all samples tested. Among the tested treatments OR samples had darker kernels and Raw and VHP samples had lightest colours. The testing results showed the potential of volumetric heating pasteurization and roasting in maintaining quality of kernel over bulk storage period.","PeriodicalId":104049,"journal":{"name":"World Journal of Food and Nutrition (WJFN","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131475173","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}