Current Research in Nutrition and Food Science Journal最新文献

{"title":"Designing of A Synergistic Mixture of Natural Antioxidants Through Statistical Approaches for Enhancing the Oxidative Stability of Sardine Oil","authors":"Sumit Kumar Mishra, P. D. Belur, Vaisali Chandrasekar, Regupathi Iyyaswami","doi":"10.12944/crnfsj.11.3.21","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.21","url":null,"abstract":"","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"84 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130608","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":"Effect of Heat Treatment on the Nutritional Characteristics of Cashew Kernels (Anacardium occidentale L.) from Three Localities in Burkina Faso","authors":"J. Semporé, Sanogo Bougma, Edwige Bahanla Oboulbiga, Windmi Kagambega, M. Dicko, L. T. Songré-Ouattara","doi":"10.12944/crnfsj.11.3.11","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.11","url":null,"abstract":"Cashew kernels (Anacardium occidentale L.) have enormous nutritional and health potential. However, its consumption, mainly in roasted or fried form, is low compared with other agricultural products. This study aimed to evaluate the impact of heat treatments on the physicochemical and nutritional parameters of cashew kernels from three localities in Burkina Faso. Sample collections were carried out randomly from markets in Banfora, Bobo-Dioulasso and Gaoua. Physicochemical and nutritional analyses were carried out using standard methods and statistical analyses by using XLstat 2016 software. The results showed that almonds from Gaoua had the highest nutritional potential, with an average energy value of 554.93 kcal/100g. As for the effect of the treatments on the almonds, water, protein and fat contents decreased during heat treatment, with reduction rates ranging from 64.37% to 74.46% for water content, from 29.09% to 46.50% for protein content and from 1.69% to 13.99% for fat content. Carbohydrate content, on the other hand, increased from 12.25% to 33.76%. Overall, this study showed that the heat treatments applied to cashew kernels resulted in a slight decrease in water, protein and fat content. However, an increase in carbohydrate content was obtained. This increase in carbohydrate content is an excellent discovery for the use of this resource in the dietary balance much appreciated by local populations.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"59 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130848","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":"Training of A Sensory Panel and its Correlation with Instrumental Methods: Texture of a Pseudo Plastic","authors":"Julio Palmay- Paredes, Carolina Paz-Yépez, Grace Medina- Galarza, Richer Guerra Vera, Ana Campuzano Vera, Cesar Hernandez","doi":"10.12944/crnfsj.11.3.36","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.36","url":null,"abstract":"Sensory analysis is a scientific discipline with specific purposes, which measures and explores the stimuli perceived by the senses against different variants and whose results can be validated through instrumental methods. In the present study, the target was established utilizing convocation, selection, and training of a group of semi-trained judges to serve as a basis for the correlation of sensory analysis with instrumental analysis at the Agrarian University, Ecuador. The study was carried out in 2023 at the Agrarian University of Ecuador. A general call was made, where finalists were trained twice a week for one month as sensory judges in terms of hedonic scale and texture (adhesiveness, homogeneity, and viscosity) to determine different texture parameters, using as a preliminary test of capabilities, the evaluation of 3 different formulations of a dressing based on passion fruit juice and babaco. Once the treatment with the highest sensory acceptability was determined, an instrumental, microbiological, and physical-chemical analysis was conducted. The results were tabulated through an analysis of variance (ANOVA) using the Tukey 5% method with the RStudio statically data program. The research results from the call, 150 participants entered, of which 30 final panelists were determined who, through training, fulled the established requirements and, in turn, chose the second formulation of the dressing as the best treatment, which employs back extrusion test as an instrumental validation parameter, provided an overview of the relationship between sensory and instrumental analysis and its correlation. The correlation of the analyses to the texture profile evidenced the variability presented by the different treatments. Based on this, the present study emphasizes the importance of developing a comparison between sensory training with semi-trained judges and instrumental analyses, presenting a significant impact on the evaluation within the product development process. Assessing the strategic correlation of both approaches can provide a more comprehensive and balanced assessment of sensory quality, leveraging the strength of human subjectivity and the precision of instrumental measurements.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"120 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134113","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":"Probiotic Characteristics of Lactic Acid Bacteria Isolated From Sui Wu’u: A Traditional Food from Bajawa, West Flores, Indonesia","authors":"Yuliana Tandi Rubak, Herianus J.D. Lalel, M. U. Sanam, R.P.I. Nalle","doi":"10.12944/crnfsj.11.3.13","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.13","url":null,"abstract":"The probiotic potential of lactic acid bacteria originating from traditional food will always be a concern for researchers, along with increasing public awareness of health. One source of LAB isolates with probiotic potential is traditional food. This study aims to investigate the probiotic potential of lactic acid bacteria from Sui Wu’u, a traditional food-based pork originating from Bajawa, East Nusa Tenggara, Indonesia. Sui Wu’u was prepared based on method of the Bajawa community and was analyzed after being stored for six months. Total LAB, morphological, and phenotypic identification was carried out as well as testing the ability of isolates to ferment sugar. Probiotics potency was tested on resistance to low pH and gastric acid, resistance to pathogenic bacteria, and exposure to antibiotics. The results indicated that LAB isolated from Sui Wu’u were dominated by the coci form. The four selected isolates had resistance with a survival rate of 88.3%–96.88% when exposed to pH 2.5 and a survival rate of 98.69%–99.03% when exposed to bile salts at 0.3%. Moderate resistance was exhibited by all isolates against E. coli, S. typhimurium, and S. aureus, while no resistance was observed against B. cereus. All strains demonstrated sensitivity to tetracycline, ampicillin, and chloramphenicol but exhibited resistant to streptomycin. All four isolates were identified as Lactococcus lactis. These results show that four strains of Sui Wu’u have demonstrated their potential as probiotics.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136315","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":"Dietary Patterns and Common Diseases in Chinese Elderly: Exploring Associations and Providing Guidance for Personalized Interventions","authors":"Tian Zheng, Jingchun HE, Yimiao Li, Zhijun Zhang, Zhang Nan, Wang Lan","doi":"10.12944/crnfsj.11.3.29","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.29","url":null,"abstract":"The current state of geriatric disease prevention and treatment in China has not yet been able to meet the urgent needs brought about by an aging population, and specific dietary patterns can significantly improve or exacerbate the risk of certain diseases. However, the relationship between geriatric diseases and the dietary patterns of the Chinese elderly population has not been fully explored. CLHLS 2018 were analyzed in the present study. Principal component analysis was employed to identify the main dietary patterns of the Chinese elderly, and binary logistic regression models were used to analyze the associations between these dietary patterns and the 16 common diseases. Four main dietary patterns were identified in the Chinese elderly population: Egg-Milk Pattern, Salt-preserved vegetable-Nut Pattern, Vegetable-Fruit Pattern, and Fish-Meat Pattern. Higher scores for the Egg-Milk Pattern were associated with a greater risk of heart disease, stroke or cardiovascular disease, respiratory disease, glaucoma, prostate tumor, and Parkinson's disease in older adults (p<0.05). Higher scores for Salt-preserved vegetable-Nut Pattern correlated with a greater risk of hypertension, heart disease, and uterine tumors and a lower risk of rheumatism or rheumatoid disease in older adults (P<0.05). The higher scores of the Vegetable-Fruit Pattern were associated with a lower risk of heart disease in older adults (p<0.05). Finally, higher scores of the Fish-Meat Pattern correlated with a lower risk of heart disease, stroke, and cardiovascular disease and a greater risk of rheumatic or rheumatoid disease in older adults (p<0.05). The same dietary pattern may have contrasting effects on different diseases. The correlations between dietary patterns and diseases derived from this study may provide a basis for the prevention and individualized management of diseases in the elderly.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"120 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134176","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":"LC-MS/MS Targeted Amino Acid Profiling of Edible Beetle Anomala Sp. and its Host Plants","authors":"N. Muni, Prveen Prveen, Y. Rajashekar, J. Chakravorty","doi":"10.12944/crnfsj.11.3.23","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.23","url":null,"abstract":"Anomala sp. is a green coleopteran beetle that feeds on the leaves of various fruit trees. It is one of the most preferred and abundantly found edible insects in Arunachal Pradesh, India. People from different countries consume it due to its nutritional and therapeutic value, both in cooked and uncooked form. This study aimed to assess the amino acid content in this edible insect and its host plant, which is still lagging. The method involves targeted metabolomic analysis using LC–MS/MS, producing reliable and reproducible data for quantifying free amino acids using deuterated internal standards without derivatization. Results showed that 0.57% and 0.36% of essential amino acids contributed to the total amino acids content in beetle and host plant’s leaf, respectively, which does not meet the FAO requirement. Still, it has a higher content than related edible scarab beetle analyzed by other techniques. Amino acid content is significantly higher in edible beetle than in the host plant’s leaf (P< 0.001).","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"114 35","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139135339","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":"IoT implemented Osmotic Dehydrator","authors":"Lesly C. Flores- Mendoza, Estrellita M. Calle- Berru, Manuel Jesús Sánchez Chero","doi":"10.12944/crnfsj.11.3.25","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.25","url":null,"abstract":"Osmotic dehydration is a dehydration technique that allows the preservation of the organoleptic characteristics of the food and its nutritional properties compared to other preservation methods, such as hot air drying or solar drying. Studies on this dehydration process are usually carried out on a laboratory scale and with the constant presence of the evaluator, interrupting the process for sampling. That is why the main objective of this research was to build an automated osmotic dehydration equipment implementing the Internet of Things (IoT). The measurable factors involved in the process were determined, and the necessary sensors and actuators were chosen along with the best IoT alternative for the process. A prototype was built, which allows for controlling the agitation of the osmotic solution, temperature control, and remote monitoring of concentration and temperature variables. The equipment was tested by evaluating its performance in the dehydration of melon and apple, where the ANOVA tests demonstrated the significance (p < 0.05) of the factors chosen as part of the equipment design and their interaction with the process. In the apple samples, a weight loss of up to 44.007% and a water loss of 53.234% were obtained. For melon, the process showed greater efficiency in dehydration, with values of 75.259% for weight loss and 75.979% for water loss.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"81 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139132154","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":"Nutritional Profiling, Antioxidant Potential and Collagen Building Properties of Lacto-Fermented, Microencapsulated Guava Juice Powder","authors":"Ratna Upadhyay, Siva Ramamoorthy","doi":"10.12944/crnfsj.11.3.16","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.16","url":null,"abstract":"Fermented products consist beneficial probiotics, which makes these products render improved nutritional properties and health effects. There is a need for research to explore and establish the use of commonly existing fruits in fermented forms for application in skincare and as anti aging solutions.This study has been conducted to establish collagen building and antioxidant potential of fermented guava fruit juice powder.The human dermal fibroblast cells were used to determine the collagen building potential while chemical enzymatic assays were used to evaluate antioxidant properties of fermented guava juice powder (FGJP) . The antioxidant activity evaluated by the ability to scavenge DPPH radicals showed very high anti-oxidative capacity (IC50 = 0.015 mg/ml) comparable to ascorbic acid (IC50 = 0.018 mg/ml). This antioxidant potential can be attributed to the presence of various phytonutrients, primarily flavonoid (quercetin equivalent) at a concentration of 38 mcg/mg of the powder. The Collagen building potential was evaluated on the normal human fibroblast cell line . The levels of Collagen IV involved in skin cell migration, regeneration, and wound healing were estimated. FGJP imparted proliferation ability in NHDF cells at the concentrations of 0.025, 0.05, and 0.1mg/ml,which is 31% collagen synthesis against untreated cell control. This explains that fermented guava juice powder has a collagen building potential along with antioxidant properties. Such product would be helpful in providing a plant based anti aging solutions especially for vegan consumers.The optimized fermented guava juice powder has a shelf life of 45 days when stored at refrigerated conditions with a potential for combating oxidative stress and supporting in alleviating the aging symptoms like fine-line, wrinkle through collagen building.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"109 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134456","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":"Extraction and Industrial Applications of Macro Molecules: A Review","authors":"Abiodun Famakinwa, Jumoke Ilo, O. Olubi, O. Oguntibeju, J. Wyk, A. Obilana","doi":"10.12944/crnfsj.11.3.02","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.02","url":null,"abstract":"Macromolecules, large molecules composed of repeating subunits called monomers, play a crucial role in living organisms, performing diverse functions such as energy storage, structural support, information storage and transfer, and catalysis of chemical reactions. Carbohydrates, lipids, proteins, and nucleic acids are the four major classes of biological macromolecules. Extracting macromolecules from natural resources is critical in developing analytical processes and subsequent fortified products. Public awareness has grown due to using natural resources for environmental preservation and sustainable development. Extraction might be the first step in developing analytical methods and give room to product development. However, conventional techniques use organic solvents like acetone, ethanol, methanol, and ethyl acetate along with heated or boiling water. As a result, high temperatures and lengthy extraction times are produced when procedures like maceration, percolation, and solvent extraction are utilized. Due to these drawbacks, other extraction techniques have recently started to replace these conventional methods. These conventional procedures frequently entail using an energy source to hasten the transfer of the macromolecules compounds for further processing. This paper explores emerging techniques, such as pulse electric field-assisted extraction, Ionic liquid-based extraction, Subcritical water extraction, pressurized liquid extraction, Enzyme-assisted extraction, supercritical fluid extraction, ultrasonication-assisted extraction, and microwave-assisted extraction. The extraction of macromolecules for fortification purposes offers significant health and commercial benefits, addressing nutritional deficits and malnutrition. By understanding each macronutrient's specific benefits and purposes, effective fortification strategies can be developed to maintain a healthy body.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"67 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130832","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":"Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, and Textural Properties","authors":"Shubhendra Singh, Anil Kumar Chauhan, Aparnna V. P, Ravi Prakash, P. Maiti, Rajeev Ranjan, Pallawi Joshi","doi":"10.12944/crnfsj.11.3.12","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.12","url":null,"abstract":"This study aimed to investigate the impact of different levels of fat content on the microstructure, rheology, and textural characteristics of Quarg cheese. Quarg is a soft unripened cheese variety made by the addition of mesophilic starter cultures (Lactococcus lactis subsp. lactis, Leuconostoc citrovorum) and a trace of rennet. The fat levels of cheese were; 6.0 ± 0.01 (QC1), 3.5 ± 0.03 (QC2), 1.5 ± 0.03 (QC3), and 0.5 ± 0.02 (QC4). Statistically significant changes (p< 0.05) were observed in the values of textural parameters. Furthermore, rheological investigations indicated a positive correlation between the reduction in fat percentages and an increase in the hardness of the cheese. The characterization of the sample was conducted using Fourier Transform Infrared (FTIR) and Ultraviolet-Visible (UV-Vis) spectrophotometric techniques. The microstructure of quarg cheese was analyzed using fluorescence microscopy and helped depict the distribution of fat and protein in the cheese matrix. Sensorial properties were superior in cheese samples with higher fat percentages as a virtue of fat content.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"99 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131735","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}