Current Research in Nutrition and Food Science Journal最新文献

{"title":"Cholesterol-lowering Effect of Protein Hydrolysates from Lemongrass (Cymbopogon citratus Stapf.)","authors":"M. C. Villalobos, M. Nicolas, Trinidad P. Trinidad","doi":"10.12944/crnfsj.11.3.22","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.22","url":null,"abstract":"Lemongrass (Cymbopogon citratus Stapf.) has been used in the Philippines for cooking and as an herb to treat a variety of ailments including hypertension and related cardiovascular diseases (CVDs). This study determined the potential of peptides obtained from the hydrolysis of lemongrass proteins to lower cholesterol in vitro and in an animal model. Proteins were extracted and digested in vitro simulating gastrointestinal conditions. Protein hydrolysates were collected and fractionated using RP-SPE column, and assayed for HMG-CoA reductase inhibitory activity against pravastatin as a control drug. Tannin-free protein extract (TFPE) and total protein hydrolysates (TPC) were administered to Sprague-Dawley rats maintained on a high-fat high-cholesterol diet for two weeks. TFPE yield was 0.03%. Simulated gastrointestinal digestion of the TFPE resulted in 74% yield of protein hydrolysates. Three fractions were obtained from RP-SPE elution of the protein hydrolysates, each with potent HMG-CoA inhibitory activity. The F3 fraction had the highest inhibition of HMG-CoA reductase (IC50 = 0.76 ppm, comparable to pravastatin (IC50 = 0.25 ppm). The inhibitory activity of the fractions was further confirmed through significant serum cholesterol reduction (p < 0.05) in Sprague-Dawley rats. Thus, protein hydrolysates from lemongrass have potential cholesterol-lowering effects in vitro through HMG-CoA reductase inhibition and in vivo through significant reduction of cholesterol levels in an animal model. Protein hydrolysates from lemongrass dietary proteins may serve as promising functional foods for the prevention of CVD risk.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"82 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130338","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":"Innovation of Local Food of Banten-Palm-Sugar-Soybean-Extract Powder as a Nutritious Sweetener and Drink","authors":"Yeyen Maryani, W. Kosimaningrum, Herayati Herayati, Ika Rifqiawati, Ahmad Buhari, Agus Rochmat, Hani Nurul Fadhilah, Muhammad Farhan","doi":"10.12944/crnfsj.11.3.17","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.17","url":null,"abstract":"Palm sugar is one of the potential commodities in Banten Province, Indonesia. The palm sugar-based innovations are needed to increase the palm sugar market. One of the innovations proposed in this research was the production of palm sugar-soybean extract which can be used as a powdered drink or sweetener in a practical form. This research aimed to study the effect of the palm sugar to soybean extract ratio on the hedonic test responses and nutritional value. Palm sugar solution and soybean extract were mixed in various ratios namely 80:20, 70:30, and 60:40 on a volume basis. The solution mixture was heated to evaporate all water and form a palm sugar-soybean extract crystal. The crystal was then crushed and sieved into an 80-mesh powder. The ratio of 70:30 resulted in the best product composition which obtained “like very much” responses and contained the best nutritional value namely 91.15 % of total sugar, 4.66 % of protein, and 1.12 % of fat. The products also contained antioxidants and essential elements.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"87 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139132241","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 Characterization and Functional Properties of Fruit Dietary Fibers","authors":"Irene Princess John, K. Gurumurthy","doi":"10.12944/crnfsj.11.3.31","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.31","url":null,"abstract":"Dietary Fiber, also known as roughage, is an indigestible part of plant food that escapes digestion in the gastrointestinal tract. It plays a crucial role in stabilizing gut health by establishing a healthy gut microbiota, reducing the risk of chronic diseases. Vegetables, fruits, nuts and cereals are rich sources of dietary fiber. In the food industry, dietary fibers are being incorporated as functional foods for improving consistency, texture and sensory characteristics. Changes in physiological and functional properties of dietary fibers determine both the beneficial and adverse effects on the gut ecosystem. This study attempts to estimate the physiological and functional characteristics pertaining to dietary fibers derived from the residuals of some commonly consumed fruits like coconut, guava, jackfruit, and watermelon. Along with the proximate analysis and functional properties of these selected fruit fibers, size distribution, zeta potential, texture and SEM analysis were determined. Based on the proximate analysis, watermelon fibers were found to have high ash and protein content. Assay of zeta potential confirmed that the fibers were negatively charged. The textural studies showed that watermelon fibers were more resilient and coconut fibers exhibited hardness and adhesiveness than the other fibers. The physiological and functional studies determine the characteristic property of fruit fibers, whereas the texture and SEM analysis reveal the morphological characteristics of fruit fibers.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139135879","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":"Physical, Mechanical Barrier, Antibacterial Properties, and Functional Group of Carrageenan-Based Edible Film as Influenced by Pectin from Dillenia Serrata Fruit Peel and Curcumin","authors":"Reza Arianto Sultan, Andi Nur Faidah Rahman, Andi Dirpan, A. Syarifuddin","doi":"10.12944/crnfsj.11.3.32","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.32","url":null,"abstract":"The use of carrageenan-based edible film has increased since it can be functionalized with other biopolymers and active ingredients. Dillenia serrata peel pectin and curcumin were mixed at various proportions to form a carrageenan-based edible film by casting method. In this work, the main objectives are to utilize the peel of Dillenia serrata fruit as a source of pectin combined with curcumin for carrageenan-based edible film production and to assess the effect of various concentrations of pectin and curcumin on the physical, mechanical, barrier, antibacterial properties, and functional group of films. Nine carrageenan-based edible films produced by the casting method were designed on the basis of a complete factorial design with three concentrations of pectin and curcumin. Tensile strength, thickness, WVTR, swelling, colour, antibacterial activity, and FTIR analysis were measured. The results revealed that the concentration of pectin significantly influenced the thickness, WVTR, and swelling, while the addition of curcumin presents significantly influenced the WVTR and colour of films. The edible film containing high pectin and curcumin gave the lowest thickness and WVTR. All films showed a lower inhibitory zone for Escherichia coli than Staphylococcus aureus when higher curcumin was incorporated into the biopolymer matrix. FTIR analysis revealed that curcumin can be used along with Dillenia serrata pectin to form a good-quality carrageenan-based edible film. These findings suggested that carrageenan-based edible film with addition of pectin and curcumin improved overall performance. This approach can be a good strategy to encourage sustainable utilization of endemic fruit wastes (Dillenia serrata fruit peel) for development of edible packaging film.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 369","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136908","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":"Production and Characterization of Nata from Yam Bean Juice using Komagataeibacter nataicola TISTR 975","authors":"O. Chaiyachet","doi":"10.12944/crnfsj.11.3.06","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.06","url":null,"abstract":"This study aimed to produce nata from Komagataeibacter nataicola TISTR 975 using yam bean juice as the fermentation substrate. The chemical components of yam bean juice and the physical characteristics of the produced yam bean nata were investigated. Yam bean nata were processed with juices from lemongrass (Cymbopogon citratus, Stapf; LG), Gac fruit (Momordica cochinchinensis Spreng; GF), and Centella (Centella asiatica; CA) and subsequently subjected to CIELAB value analysis, texture profile analysis (TPA), and sensory evaluation. The wet weight and thickness of yam bean nata were recorded as 130.36 ± 0.45 g and 9.64 ± 0.50 mm, respectively. The color analysis of yam bean nata revealed that the L* value slightly tended toward brightness; the a* value was negative, indicating green; and the b* value shifted toward blue. Upon processing, the yam bean nata with LG, GF, and CA exhibited an L* value tending toward white, an a* value indicating green, and a b* value indicating yellow. TPA results revealed a statistically significant disparity in hardness among the processed yam bean nata. Sensory attribute assessment indicated that processing the yam bean nata with LG, GF, and CA juices increased the liking score for overall acceptability.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"82 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130296","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":"Impact of Socioeconomic and Demographic Factors on the Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru","authors":"Grecia Xiomara Herrera Gavilan, Luis Alfredo Espinoza- Espinoza, Edwin Jorge Vega- Portalatino, Luz Arelis Moreno- Quispe, Eliana Del Pilar Ruiz-Atoche, aime Valdiviezo- Marcelo, Luis Alberto Ruiz- Flores","doi":"10.12944/crnfsj.11.3.33","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.33","url":null,"abstract":"Goat cheese offers significant nutritional benefits due to its enhanced digestibility and assimilation. In Peru, the province of Sullana stands out as the largest producer of this cheese. However, there is limited knowledge regarding the socioeconomic factors of its producers, as well as the physicochemical and microbiological characteristics of the cheese. The study was developed in 3 aspects, socio-economic based on a descriptive exploratory methodology, with a mixed approach, 14 presidents of producer associations participated. Fourteen samples of fresh artisanal cheese from goat producers' associations from Marcavelica, Lancones and Salitral were stored at 4°C under aseptic conditions for physico-chemical characterisation and microbiological analysis. In relation to socioeconomic factors, the findings of the survey indicate that 42.9% were aged 56 years or older and possess only primary education. Additionally, 57.1% received Good Manufacturing Practices (GMP) training, 86% reported a lack of water and drainage services, 21% reported having access to conventional electricity and 79% reported using solar panels. These make an improvement in the training of cheese producers imperative. Regarding the physicochemical properties (pH, acidity, humidity and ash content), the cheeses were within the parameters allowed in DS N° 007-2021-MINAGRI. However, it was observed that 29% and 50% of the samples exhibited a high count for aerophilic mesophiles at 24 (≥ 2.51 x 106 CFU/g) and 48 (≥ 2.34 x 106 CFU/g) hours, respectively (COVENIN 3338:1997). 79% of the samples tested positive for both total and fecal coliforms (DS N° 007-2021-MINAGRI) in which 43% exhibited a high count for E. coli (>3.6 MPN/g). Conversely, the presence of S. aureus (<10) was within the optimal parameters while Salmonella spp. and L. monocytogenes were not detected. The lack of adequate infrastructure for the milking process, the production, storage and transportation of cheese, is presented as the most significant aspect. These findings may pose a risk to consumers’ health, highlighting the necessity to establish projects that strengthen these aspects in order to enhance cheese production.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"03 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131508","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":"Evaluation of High Hydrostatic Pressure as an Alternative Method for Camel Milk Preservation","authors":"Fahad M Aljasass, S. H. Hamad, S. Aleid, Ahmed A El Neshwey","doi":"10.12944/crnfsj.11.3.20","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.20","url":null,"abstract":"In this work, high hydrostatic pressure was applied to preserve camel milk. It is used as an alternative method to heat treatment which usually damage some nutrient components of milk. Fresh samples were subjected to pressure treatments at 200-600 Megapascals (MPa) for 5 minutes and 40°C. Treatment at 200 MPa reduced microbial contamination up to 0.12 log cycles. The killing effect increased with increased pressure to exceed three log cycles at pressures up to 400 MPa. Gram negative bacteria were more affected by high pressure treatments that gram positive ones. Enterobacteriaceae can be controlled by pressure treatments up to 300 MPa. Pressure treatments up to 350 MPa can cause clotting of camel milk, a phenomenon not observed in cow or goat milk and also not observed in camel milk at heat treatment up to boiling. Camel milk treated at 300 MPa and stored at 3ºC showed no signs of microbial spoilage up to 15 days of storage, while the microbial load of untreated samples stored at the same temperature reached the spoilage level in about a week. High pressure treatment of camel milk resulted in a decrease in its proteolytic activity, but had no significant effect on other chemical attributes such as color, fat oxidation, pH value and the organoleptic characteristics. High hydrostatic pressure up to 300 MPa can be successfully used to preserve camel milk against microbial spoilage. The phenomenon of camel milk clotting at pressures above 300 MPa needs investigation.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"11 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139133074","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":"Countdown to The 2030 Global Goals: A Bibliometric Analysis of Research Trends on SDG 2 - Zero Hunger","authors":"O. Otekunrin","doi":"10.12944/crnfsj.11.3.34","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.34","url":null,"abstract":"As we approach the deadline for achieving the United Nations’ 17 Sustainable Development Goals (SDGs), which is less than a decade away, it is crucial for researchers and research institutions at both national and international levels to conduct rigorous scientific assessments of the progress made towards these goals. The assessment is of utmost importance as it will provide valuable insights and information to political leaders and other stakeholders, guiding their actions and efforts towards successfully attaining the SDGs by the year 2030. This study aimed at providing vivid descriptions of the SDG 2 – zero hunger-related research endeavour. It employed bibliometric analysis and geographical patterns of SDG 2-related publications extracted from Scopus database from 2015 to 2023. A total of 397 documents were extracted where Sustainability journal ranked 1st among the journal outlets of zero hunger-related publications. The publication of zero hunger-related documents grew from 1.5% in 2016 to 29.7% in 2022. Food and Agriculture Organisation (FAO) and Chinese Academy of Sciences were the top 2 institutions publishing zero hunger-related documents while the lead article was published by Journal of Cleaner Production with 128 citations. The funding sponsors of SDG 2-related publications were dominated by sponsors from developed countries (such as China, Belgium, United States, and United Kingdom) while no funding sponsors from developing countries were among the top 10. The United States and United Kingdom were the two most productive countries while only one African country (South Africa) made the list of top 10 countries publishing zero hunger-related documents. This study provided political leaders and key stakeholders with in-depth understanding of the SDG 2-related research activities and highlighted research funding and collaboration gaps facing the developing nations.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 804","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136363","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":"Exploring Lipid Fraction, Aflatoxin Levels and Shelf Life in Industrial Biscuits","authors":"A. Altemimi, Noor N. Haider, S. S. George, Imane Haoujar, Francesco Cacciola, T. Abedelmaksoud, A. Giuffré","doi":"10.12944/crnfsj.11.3.05","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.05","url":null,"abstract":"This study examined the presence of aflatoxins, fatty acid compositions, and storage stability in cookies (BSC), digestive biscuits (BSD), and crackers (BScr) produced in different countries. The findings showed that AFB2 and AFG2 were not found in the studied biscuits, but AFB1 was detected in BSD1-S, BSD1-I, BSC2-U, and BScr1-T, while AFG1 was only found in BSD1-S and BScr1-T. The saturated fatty acid content in BSC, BSD, and BScr samples varied from 20.69% to 45.90%, 10.90% to 47.03%, and 11.35% to 46.88%, respectively. The unsaturated fatty acid content in BSC, BSD, and BScr samples ranged from 11.31% to 59.17%, 12.40% to 74.24%, and from Keywords:","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" April","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136964","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":"Phenolic Compounds, Free Radical Scavenging Activity and α-Glucosidase Inhibition Properties of Green, Oolong and Black Sacha Inchi Tea Extract","authors":"Zarinah Zakaria, Nur Hasyimah Mat Shah, Afnani Alwi, Nurul Zaizuliana Rois Anwar, N. Shahidan, Nurul Huda","doi":"10.12944/crnfsj.11.3.18","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.18","url":null,"abstract":"Sacha Inchi leaves may possess antioxidant function which is naturally rich in bioactive ingredients and has been widely processed into herbal teas that has many benefits to human health. According to the global data from the World Health Organization (WHO), there has been a rise in the frequency of diabetes mellitus (DM) among adults. Sacha Inchi tea was prepared using several methods, with green tea not fermented, oolong partially fermented, and black tea completely fermented. The phenolic compounds (total phenolic content (TPC), total flavonoid content (TFC), tannin), free radical scavenging activity (DPPH) and inhibition properties of α-Glucosidase on green, oolong and black Sacha Inchi tea extract were determined. The green Sacha Inchi tea extract displayed the highest TPC and TFC values among the oolong and black Sacha Inchi tea extracts at a concentration of 500µg/mL, with values of 2.10±0.01 µg GAE/mL and 3.23±0.20 µg QE/mL, respectively. Meanwhile, at a concentration of 500µg/mL, Sacha Inchi black tea extract demonstrated strong antioxidant activity by DPPH with radical scavenging activity (%) (89.4±0.45). Furthermore, at a concentration of 15.625 µg/mL, black, oolong, and green tea extracts exhibited stronger inhibitory effects on α-Glucosidase (95%, 95%, 92%, respectively) than acarbose (90%). Therefore, the processing steps involved in tea production impact the phenolic compounds, free radical scavenging activity, and the ability to inhibit α-Glucosidase in green, oolong, and black tea extracts.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"83 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130249","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}