Current Research in Nutrition and Food Science Journal最新文献_第4页

The Biological, Biochemical, and Immunological Impact of Broccoli and Green Pea Sprouts on Acrylamide Intoxicated Rats 西兰花和绿豌豆芽对丙烯酰胺中毒大鼠的生物、生化和免疫学影响

Current Research in Nutrition and Food Science Journal Pub Date : 2023-12-31 DOI: 10.12944/crnfsj.11.3.28

A. Alhajri, Hisham H. Saad

{"title":"The Biological, Biochemical, and Immunological Impact of Broccoli and Green Pea Sprouts on Acrylamide Intoxicated Rats","authors":"A. Alhajri, Hisham H. Saad","doi":"10.12944/crnfsj.11.3.28","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.28","url":null,"abstract":"Consuming plant sprouts as part of the daily human diet is slowly on the increase, and the health benefits are now of interest in several disciplines. The aim of this investigation was to evaluate the chemical compositions of dried broccoli or dried green pea sprouts and the subsequent effects on the biological, biochemical and immunological parameters of male albino rats supplemented with acrylamide as a toxic material. Chemical constituents, mineral contents, total phenols and total flavonoid of tested vegetable sprouts were analyzed. Thirty male albino rats weighting 160± 5 g. were separated into 6 groups. The negative control group was first, and then the second group was given acrylamide 2.5 μg/kg/day. Groups (3, 4) and (5,6) were given treatment of the same toxic material and received 5 and 10 g dried broccoli and pea sprouts per 100 g basal diet, respectively. Feed intake, body weight gain, FER and some organs weights were calculated towards the conclusion of the investigation. Also, liver enzymes, lipids profile, serum glucose, kidney function, brain enzymes, oxidative activity and immunoglobulin were determined. Results showed that tested sprouts had high protein, fiber, vital minerals, total phenols and total flavonoid components. In addition, there were significant positive effects on the biochemical parameters that were tested, such as lipids profile, serum glucose, liver function, kidney functions, oxidative activity, brain enzyme and immunity responses, particularly at the 10% level, of tested sprouts and pea sprouts had high effect on tested parameters more than broccoli sprouts. In conclusion, pea and broccoli sprouts could potentially be used as protective agents against the toxic effect of acrylamide and the obtained results suggested that tested sprouts can be used as ideal candidates of natural antioxidant agents.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"82 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130299","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}

引用次数: 0

Ratio Variation of Maltodextrin and Gum Arabic as Encapsulant on White Jack Bean Tempe Protein Concentrate 麦芽糊精和阿拉伯胶作为白杰克豆豆豉浓缩蛋白包封剂的比例变化

Current Research in Nutrition and Food Science Journal Pub Date : 2023-12-31 DOI: 10.12944/crnfsj.11.3.14

V. P. Yarlina, Alisha Diva, Zaida Zaida, R. Andoyo, M. Djali, M. Lani

引用次数: 0

Characterization of Phytoconstituents, Total Flavonoids and Anti-Oxidant Activity of Aegle marmelos Correa Aegle marmelos Correa 植物成分、总类黄酮和抗氧化活性的表征

Current Research in Nutrition and Food Science Journal Pub Date : 2023-12-31 DOI: 10.12944/crnfsj.11.3.24

Pritika Sharma, Vasudha Sharma, Nidhi Agarwal

{"title":"Characterization of Phytoconstituents, Total Flavonoids and Anti-Oxidant Activity of Aegle marmelos Correa","authors":"Pritika Sharma, Vasudha Sharma, Nidhi Agarwal","doi":"10.12944/crnfsj.11.3.24","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.24","url":null,"abstract":"The present study aimed at characterization of phytoconstituents, total flavonoids and antioxidant activity of different parts of Aegle marmelos Correa. The powders from different parts of Aegle marmelos were analyzed for the phytoconstituents by phytochemical profiling and measurement of total phenolic content and estimation of marmelosin, umbelliferone and luvangetin. Our study would be first ever reported on quantitative analysis, to the best of our knowledge for these relative constituents of the different parts of Aegle marmelos Correa. plant. The total antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl (DPPH %)) varied from 20.8±0.66 to 0.18±0.01, the total phenolic contents (mg gallic acid equivalent (GAE/g)) varied from 5.74±0.26 to 0.12±0.02 & the total flavonoid contents ranged from 1.58±0.01 to 0.04±.0.01. Luvangetin, marmelosin and umbelliferone (% by weight) for Aegle marmelos Correa. fruit pulp was found to be 1.78± 0.11, 1.61± 0.04 and 1.84± 0.14 respectively. The intent of this research is to focus on the quantitative analysis of these parts which will help in use of Aegle marmelos Correa. plant in future for research in the field of nutraceuticals development, treatment & finding cure for gastrointestinal and other chronic diseases for medicinal purpose.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"104 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139133890","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}

引用次数: 0

Pectin Based Colorimetric Film for Monitoring Food Freshness 用于监测食品新鲜度的果胶比色薄膜

Current Research in Nutrition and Food Science Journal Pub Date : 2023-12-31 DOI: 10.12944/crnfsj.11.3.03

Meenambiga Setti Sudharsan, Haripriya Mani, Lakshaya Kumar, Vivek Pazhamalai, Sowmya Hari

{"title":"Pectin Based Colorimetric Film for Monitoring Food Freshness","authors":"Meenambiga Setti Sudharsan, Haripriya Mani, Lakshaya Kumar, Vivek Pazhamalai, Sowmya Hari","doi":"10.12944/crnfsj.11.3.03","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.03","url":null,"abstract":"The colours of anthocyanins are sensitive to variations in the pH of the environment. The field of food engineering is seeing a rise in the utilisation of anthocyanins obtained from plants to produce new and active packaging film. A pH-sensitive colorimetric film was developed using anthocyanin recovered from the peel of Phaseolus vulgaris (dark red kidney bean) in conjunction with composite pectin derived from citron peel. Additionally, Anthocyanins could be employed as colorimetric markers to identify food degradation, due to their sensitivity towards pH alterations and the production of ammonia gas. Solvent casting process was used to produce the film which changed from pink to brownish with rising pH due to the ammonia vapour that was produced. The antioxidant and antibacterial abilities of the anthocyanin containing smart films were investigated, and both Escherichia coli and Staphylococcus aureus growth was successfully inhibited. The developed film was characterized for its physical properties such as water solubility, moisture content and swelling index. To examine the structure of the films' surface, scanning electron microscopy (SEM) investigation has been carried out. The film indicator active response to pH fluctuation was demonstrated through tests on samples of chicken meat under various settings, allowing for the real-time monitoring of spoiled foods. This makes monitoring perishable goods, easy, affordable, environmentally friendly and biodegradable pH-sensitive indicator with visible colour change.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"112 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134481","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}

引用次数: 0

The Status of B Vitamin in Saudi Adults: A Review 沙特成年人的 B 族维生素状况：综述

Current Research in Nutrition and Food Science Journal Pub Date : 2023-12-31 DOI: 10.12944/crnfsj.11.3.01

Abeer M. Aljaadi, Fahdah F. Alsunaid, Maha Abdulrahim, Najlaa H. Almehmadi, A. Alzaben

{"title":"The Status of B Vitamin in Saudi Adults: A Review","authors":"Abeer M. Aljaadi, Fahdah F. Alsunaid, Maha Abdulrahim, Najlaa H. Almehmadi, A. Alzaben","doi":"10.12944/crnfsj.11.3.01","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.01","url":null,"abstract":"Background and Objective: B vitamins are essential for maintaining several body functions. Assessing micronutrient status in a population is crucial for evaluating the individual or the population’s levels of nutrient sufficiency, deficiency, or toxicity; examining the relationship between a nutrient’s status and adverse health outcomes; and determining nutrient needs to establish reference values. There is lack of periodical national surveys in Saudi Arabia that assess the status of the B vitamins. Therefore, this review summarizes and critique the literature of B vitamin status in Saudi adults age of ≥18 years. Methods and Study Design: Databases (PubMed, Medline and Google Scholar) were searched for articles published between January 1980 to December 2022 using combinations of the terms “Saudi Arabia”, “status”, “level” along with all the corresponding vitamin B keywords and metabolites. Results: Forty three studies were obtained. Only 28 studies were included to the current review. Several studies conducted in Saudi adults measured folate and vitamin B12 status. Fewer studies assessed thiamine, riboflavin, and pyridoxine status. No relevant studies were found on the status of niacin, pantothenic acid, and biotin. Studies on thiamin status have not reported rates of deficiency except for one study reporting a prevalence of 3%. Conflicting findings were observed for riboflavin status, but the most recent evidence suggests a prevalence of 36.9% deficiency among Saudi adults. Folate deficiency appears to be low, whereas vitamin B12 might be of concern among Saudi adults. Conclusions: There were discrepancies in the results of some vitamin status in Saudi adults mainly attributed to differences in biomarkers used, methodologies, regional differences, and/or age group/population.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 775","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136399","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}

引用次数: 0

Ultrasound-Assisted Extraction of Pectin From Jackfruit (Artocarpus Heterophyllus) Rags: Optimization, Characterization, and Application in Model Food Gel 超声波辅助从菠萝渣中提取果胶：模型食品凝胶的优化、表征和应用

Current Research in Nutrition and Food Science Journal Pub Date : 2023-12-31 DOI: 10.12944/crnfsj.11.3.07

Sook-Wah Chan, Ching Enn, Han, Chin Ping, Tan, Y. Khor, Zaixiang, Lou

{"title":"Ultrasound-Assisted Extraction of Pectin From Jackfruit (Artocarpus Heterophyllus) Rags: Optimization, Characterization, and Application in Model Food Gel","authors":"Sook-Wah Chan, Ching Enn, Han, Chin Ping, Tan, Y. Khor, Zaixiang, Lou","doi":"10.12944/crnfsj.11.3.07","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.07","url":null,"abstract":"Jackfruit rags (JR) are an abundant source of pectin, which offers promising health benefits. They can be valorized into a functional ingredient to reduce food waste and supply the local market demand. This research aimed to optimize and characterize the pectin extracted from JR using an ultrasound-assisted method with hydrochloric acid. A central composite design (CCD) was employed to optimize the solid-to-solvent ratio (1:25 to 1:35) and extraction time (15 to 45 mins) to obtain high yield of pectin. The optimal conditions for JR pectin extraction were found to be a solid-to-solvent ratio of 1:34.97 g/mL and an extraction time of 34.69 min, resulting in a pectin yield of 12.53%. The yielded pectin exhibited ash content of 3.64%, galacturonic acid content of 35.79 µg/mL, equivalent weight of 1950.88, methoxyl content of 1.39, anhydrouronic acid content of 31.12%, and degree of ¬esterification of 70.08%. FTIR analysis showed similar chemical group stretching and vibrations in both commercial pectin and JR pectin. The extracted pectin was then applied into model food gel and compared with commercial pectin. JR pectin formed a firm gel structure at low pH as compared to control pectin,¬ however both are classified as high methoxy pectin. Under optimum conditions, the experimental value was in close proximity to the predicted values with no significant difference, thereby validating the regression model. The potential of JR pectin to emerge as a fresh and sustainable source within the food industry is significant, given its comparable quality to commercially available pectin.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 652","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136678","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}

引用次数: 0

Strengthening the Growth of Probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 and Texture of Pressurized Corn-Milk Yoghurt using Whey Protein Concentrate and Xanthan Gum 强化益生菌干酪乳杆菌亚种的生长。鼠李糖TISTR 047和使用乳清蛋白浓缩物和黄原胶的加压玉米乳酸奶的质地

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/10.12944/crnfsj.11.2.25

Jintanaporn Sangkam, P. Chaikham, S. Baipong, Pathai Wongsewasakun, A. Apichartsrangkoon

{"title":"Strengthening the Growth of Probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 and Texture of Pressurized Corn-Milk Yoghurt using Whey Protein Concentrate and Xanthan Gum","authors":"Jintanaporn Sangkam, P. Chaikham, S. Baipong, Pathai Wongsewasakun, A. Apichartsrangkoon","doi":"10.12944/10.12944/crnfsj.11.2.25","DOIUrl":"https://doi.org/10.12944/10.12944/crnfsj.11.2.25","url":null,"abstract":"The objective of this research was to investigate the effects of whey protein concentrate (WPC; 3.5%, 7%, and 14%, w/v) and xanthan gum (0.05, 0.1 and 0.2%, w/v) supplementation on the promoting of probiotic growth and the improving of texture characteristics of corn-milk yoghurt treated with ultra-high pressure (HPP). The corn-milk with WPC were HPP treated at 500 MPa for 10 min at room temperature, then inoculated with 5% (w/v) of yoghurt starter culture (a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and 5% (w/v) of probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 cells, and then incubated at 43 °C for 48 h. Each treatment was taken for microbiological and physicochemical qualities at 0, 2, 4, 6, 8, 10, 12, 24 and 48 h. A control corn-milk yoghurt was prepared as described, but without addition of WPC. Increasing amount of WPC led to the increase in viscosity, total titratable acidity and the viable number of L. casei subsp. rhamnosus TISTR 047. The optimum incubation time for corn-milk yoghurt production was 6 h. Addition of 7% WPC to corn-milk was selected to incorporate with different levels of xanthan gum. The results indicated that, after fermentation, the optimum level of xanthan gum addition should be 0.1%, since this level could improve syneresis and water holding capacity as well as appropriate viscosity. Results obtained suggest that a novel yoghurt produced from HPP corn-milk added with WPC (7%) and xanthan gum (0.1%) could be considered as one of the potential probiotic foods which could deliver benefits to consumers.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84046948","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}

引用次数: 0

Sociodemographic Variables Associated with the Prevalence of Insulin Resistance Using a Non-Invasive Score System Among Adults in the Makkah Region of Saudi Arabia 使用无创评分系统研究沙特阿拉伯麦加地区成人胰岛素抵抗患病率的社会人口学变量

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.19

Hassan Mazher Bukhari

引用次数: 0

Underutilized Cashew Apple Fruit: Its Utility and Development as a Source of Nutrients and Value Added Products in Tanzania 未充分利用的腰果苹果果:在坦桑尼亚作为营养和增值产品来源的效用和发展

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.22

A. Aluko, E. Makule, N. Kassim

{"title":"Underutilized Cashew Apple Fruit: Its Utility and Development as a Source of Nutrients and Value Added Products in Tanzania","authors":"A. Aluko, E. Makule, N. Kassim","doi":"10.12944/crnfsj.11.2.22","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.22","url":null,"abstract":"The tropical cashew tree, Anacardium occidentale L., has remarkable potential. The tree produces the pseudo-fruit known as the cashew apple and nuts. The apple is sweet, juicy, and loaded with dietary fiber, phytonutrients, minerals, and vitamin C. Despite having high nutritional content, the cashew apple is neglected in low-technological nations like Tanzania, primarily because of negligence over the well-known nut, its perishability, and its astringent taste. Contrarily, cashew apples are processed into various goods in high-income nations where food processing and technology improvements have been realized. Cashew apple products include juice, syrup, wine, alcohol, dietary fiber extracts, and animal feed. However, inadequate technologies and skills for postharvest handling and value addition have led to a considerable loss of cashew apples, contributing to pronounced food and nutrition insecurity. This review documents the production of cashew apples in Tanzania and reveals the fruit's critical underutilization and potential nutrition and economic opportunities. This documentation may call for interventions to create awareness of the importance of cashew apples in social-economic, food, nutrition and health, empower locals, and invite new processing technologies to diversify and extend shelf-life. The ultimate goal is to promote the utilization of this abandoned nutritious fruit. Such approaches may reduce postharvest losses and impact food and nutrition security and the social-economic empowerment of smallholder farmers.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82361237","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}

引用次数: 0

Effect of School-Integrated Interventions on Improvement of Nutrition-Health Knowledge and Nutritional Status among Adolescent Girls: A Quasi-Experimental Study 学校综合干预对少女营养健康知识和营养状况改善的影响:一项准实验研究

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.35

S. Patimah, Sundari Sundari, H. Idrus, Reny Noviasty

{"title":"Effect of School-Integrated Interventions on Improvement of Nutrition-Health Knowledge and Nutritional Status among Adolescent Girls: A Quasi-Experimental Study","authors":"S. Patimah, Sundari Sundari, H. Idrus, Reny Noviasty","doi":"10.12944/crnfsj.11.2.35","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.35","url":null,"abstract":"Adolescent girls in Indonesia face triple burdens of malnutrition, which will harm the next generation. This study aimed to assess the efficacy of school-integrated interventions on nutrition-health knowledge and nutritional status among adolescent girls. A quasi-experimental study design involved 342 female adolescents in the entire study series from 2021-2023. The intervention school was provided nutrition-health education by trained teachers plus nutrition-health services at the Adolescent Girls’ Integrated Health Post (Posyandu) (n=262); the comparison only received nutrition-health education from trained teachers at their school (n=80). Nutrition-health knowledge (standard questionnaire), nutrients and dietary intake (food recall form 2x24 hours and food frequency questionnaire), and nutritional status were collected through anthropometric and biochemical assessments in both groups. There was an increase in the mean value of all aspects of nutrition-health knowledge. This increase was higher in the intervention group. The malnutrition biomarkers decreased significantly in the intervention school comprised of anemia was 3.4%, Chronic Energy Deficiency (CED) was 24.1%, severe stunted at 0.8%, and wasting at 1.6%, but overweight increased by 1.2%. In the comparison school, only CED decreased significantly by 26.2%, while anemia, severe stunting, wasting, and overweight increased significantly. In conclusion, school-integrated interventions were more effective than nutritional education alone in improving nutrition-health knowledge and nutritional status among adolescent girls.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85900102","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}

引用次数: 0