Current Research in Nutrition and Food Science Journal最新文献_第8页

Formulation of Fruit-Based Probiotic Drink From Snake Fruit (Salacca Zalacca) and Lactiplantibacillus plantarum subsp. plantarum Dad-13 以蛇果和植物乳杆菌亚种为原料制备水果益生菌饮料。杆菌Dad-13

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.26

Achmad Nur Syawal Alwi, E. Rahayu, Tyas Utami, R. Yanti, D. Suroto

{"title":"Formulation of Fruit-Based Probiotic Drink From Snake Fruit (Salacca Zalacca) and Lactiplantibacillus plantarum subsp. plantarum Dad-13","authors":"Achmad Nur Syawal Alwi, E. Rahayu, Tyas Utami, R. Yanti, D. Suroto","doi":"10.12944/crnfsj.11.1.26","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.26","url":null,"abstract":"Snake fruit contains monosaccharides, mainly fructose and glucose, which are indispensable substrates for the growth factors of probiotic bacteria. Therefore, this study aims to develop the Fermented Snake Fruit Juice (FSFJ) using the local probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum Dad-13. The results showed that the optimal fermentation time was 24 hours, with a viable cell count of 2.7×108, pH 3.77, and total acid of 0.33%. The glucose and fructose content in FSFJ were decreased during fermentation. The addition of sucrose at 0%, 3%, and 6% showed that different sucrose concentrations were statistically insignificant to the viable cell count, pH, and total acid. A hedonic test was conducted, where the sample with a 6% sucrose level was the most preferred by the panelists hence, deemed as the best formulation. Furthermore, the optimal formulation sample was stored at 4°C for 30 days, and the result indicated that the viable cell count did not present a significant difference. The pH value was decreased from 3.68 to 3.60 and the total acid was increased from 0.42% to 0.56%. The volatile compounds of FSFJ were dominated by compounds responsible for snake fruit character, such as methyl 4-methyl-2-pentanoate and methyl β-methyl valerate, with some fermentation-related volatile compounds. In conclusion, Snake Fruit Juice (SFJ) is a suitable carrier medium for probiotic bacteria and remains of sufficient quality after 30 days of cold storage.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73800814","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

Ethanolic Extract of Black Rice ‘Sembada Hitam’ Bran Protects the Cytotoxic Effect of H2O2 on NIH3T3 Cells. 黑米糠醇提物保护H2O2对NIH3T3细胞的细胞毒作用。

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.29

Galuh Oktavya, Y. A. Purwestri, H. T. Saragih, A. Nuriliani

{"title":"Ethanolic Extract of Black Rice ‘Sembada Hitam’ Bran Protects the Cytotoxic Effect of H2O2 on NIH3T3 Cells.","authors":"Galuh Oktavya, Y. A. Purwestri, H. T. Saragih, A. Nuriliani","doi":"10.12944/crnfsj.11.1.29","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.29","url":null,"abstract":"Oxidative stress which is triggered by endogenous and exogenous stressors such as oxygen metabolism in mitochondria, radiation, drugs, and pollutants, negatively affect biological systems. Various pathophysiological conditions and the life span of organisms were affected by such condition. Secondary metabolites found in natural ingredients such as black rice have high antioxidant activity that can prevent oxidative stress. This study aimed to examine potency of the ethanolic extract of black rice (Oryza sativa L. 'Sembada Hitam') bran to protects H2O2-induced NIH3T3 cells. This research was focused to evaluate the potency of black rice bran’s (BRB’s) extract on cytotoxicity, apoptosis, and cell growth due to H2O2 induction. This study used a combination of H2O2 exposure at various concentrations (50, 100, 150, 200, and 300 μM) and BRB’s extract at various concentrations (7.81; 15.63; 31.25; 62.5; 125; 250; 500; and 1000 μg/mL). Our results showed that BRB’s extract at the concentration of 7.81 to 1000 μg/mL maintained NIH3T3 cells viability above 80% against 50 and 100 μM H2O2 exposure for 24 hours. These were in line with the apoptosis test results, which showed that the BRB’s extract suppressed apoptosis, especially the combination of BRB and H2O2 exposure at 62.5 μg/mL and 100 μM; 62.5 μg/mL and 200 μM, as well as 250 μg/mL and 100 μM, respectively. Moreover, the H2O2-induced NIH3T3 cells’ growth was maintained up to the fifth day under the BRB’s extract treatment. The result proved that pretreatment of BRB’s extract at the concentration of 62.5 μg/mL is highly effective as an anti-apoptotic and increases cell proliferation up to the fifth day on H2O2-induced NIH3T3 cells. Collecting all the results together, we suggested that BRB’s extract have a protective effect by maintaining NIH3T3 cell viability against H2O2 induction.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79806348","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

Eating Habits and Diet Diversity of Saudi Arabia Residents during the COVID-19 locked-down COVID-19封锁期间沙特阿拉伯居民的饮食习惯和饮食多样性

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.9

A. Alzaben, A. Al-Masud, Reham M. Gaid, Elham F. Almahmoud, Abdullah F. Alghannam, Arwa S. Altalhi, Shaima A. Alothman

{"title":"Eating Habits and Diet Diversity of Saudi Arabia Residents during the COVID-19 locked-down","authors":"A. Alzaben, A. Al-Masud, Reham M. Gaid, Elham F. Almahmoud, Abdullah F. Alghannam, Arwa S. Altalhi, Shaima A. Alothman","doi":"10.12944/crnfsj.11.1.9","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.9","url":null,"abstract":"Background: The COVID-19 pandemic has had a negative impact on overall health and well-being. Therefore, certain preventive measures may affect many lifestyle habits. This study aimed to explore the eating habits, food variety score (FVS), and diet diversity score (DDS) of adults residing in Saudi Arabia during the mandatory stay-at-home advisory for COVID-19. Methods: A cross sectional study was targeted adults living in Saudi Arabia during the COVID-19 lockdown (May – June 2020). An electronic self-reported survey was conducted through Research Electronic Data Capture (Redcap) distributed on social media platforms. The Arabic version of the questionnaire was previously evaluated for its reliability and validity. A total of 359 individuals who completed the food frequency questionnaire were included in the study. Diet diversity score (DDS) and food variety score (FVS) was calculated. Results: The study found that the distribution of FVS ranged between 4-27 food items. The distribution of DDS ranged between 3-14 food items. Income, working status, and living status were factors associated with the FVS and/or DDS. The majority of the cohort (>67%) had at least one snack/day and < 3 meals/day. Conclusion: Diet diversity was acceptable among Saudi adults during the COVID-19 lockdown period. Age, sex, having children, marital status, education level, and income were factors associated with diet diversity and eating habits (having breakfast, skipping meals, and number of snacks).","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85614988","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: 1

Using Sweet Lupine Powder as a Healthy Supplement for the Production of Functional Chicken Burger in Jordan 用甜羽扇豆粉作为健康添加剂在约旦生产功能性鸡肉汉堡

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.11

Sati Y. Al –Dalain, M. Haddad, Samer Y. Alqaraleh

{"title":"Using Sweet Lupine Powder as a Healthy Supplement for the Production of Functional Chicken Burger in Jordan","authors":"Sati Y. Al –Dalain, M. Haddad, Samer Y. Alqaraleh","doi":"10.12944/crnfsj.11.1.11","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.11","url":null,"abstract":"Chicken meat has grown more popular in recent years because of its great nutritional content,. It has a high protein content as well as a low-fat content and a high percentage of unsaturated fatty acids (polyunsaturated), which have a beneficial effect on consumers' health. Sweet lupine is a leguminous bean of the Fabaceae family. In this study, different proportions of powdered sweet lupine (10, 20, and 35 percent of the mix) were utilized to complement the chicken burgers that were produced in Jordan. The sample enriched with 20% sweet lupine (LB20) was rated as the most popular. The protein level of sweet lupine was 1.3 times that of chicken meat, but the fat amount was similar. The ash concentration of sweet lupine was 2.5 times greater, whereas the fiber content was 55 times higher. The overall carbs content of sweet lupine was 75 times more than that of chicken meat. When total amino acids were calculated, it was approximately the same. The ratio of SFA/USFA assured such finding that was higher with 1.37-fold rather than that of un-supplemented one. The twenty percent addition of sweet lupine as a supplement to chicken burgers gave the best sensory properties and less oxidized fat as seen in when TBARS test.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82186104","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

Nutritional and Functional Quality of Mustard and Coriander Greens at Different Phases of Development 不同发育阶段芥菜和香菜的营养和功能品质

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.10

Manika Das, A. Dhar

{"title":"Nutritional and Functional Quality of Mustard and Coriander Greens at Different Phases of Development","authors":"Manika Das, A. Dhar","doi":"10.12944/crnfsj.11.1.10","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.10","url":null,"abstract":"Micronutrient deficiencies are a significant global health issue. More than 2 billion individuals worldwide are estimated to still be lacking in important vitamins and minerals today. The majority of these folks reside in developing countries and typically lack many micronutrients. Microgreens are immature edible vegetables has lots of potential health benefits, can grown easily. Mustard (Brassica nigra) and coriander (Corindrum sativum) greens are very common in India and can grow in Indian climate. People of both urban and rural population can afford and grow these.\u0000The aim of the present study is to analyse nutritional and functional quality of mustard and coriander greens at different phases of development. For this mustard and coriander greens were grown and collected at different phases of development (microgreen, babygreen and maturegreen) and their nutritional (macronutrients & micronutrients) and phyto-chemicals analysis were performed. Functional properties (anti-oxidant & anti-microbial) of mustard and coriander green were also evaluated.\u0000Result showed that micronutrients like beta carotene (66%), ascorbic acid(>100%), iron( 100%), calcium (28%), phosphorus(47%) level were higher in mustard microgreen compared to the mature green. In case of coriander green also micronutrients like beta carotene (86%), ascorbic acid (>100%), iron (90%), calcium (15% ), phosphorus(34%) level were also higher in microgreen compared to mature green. Mustard and coriander microgreens also showed potential anti-microbial activity against Escarechia coli and Bacillus subtilis.\u0000Being a dense source of nutrients and phyto-chemicals mustard and coriander microgreens may be considered as super food and can be used to combat malnutrition and major disorders that occur in the human body.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90524660","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

Covid-19 Era in the Coastal Areas: The Cookies Formulation Gonad of Diadema setosum and its Impacts on Malnutrition During Infection 沿海地区新冠肺炎时代:凝固水肿的饼干配方性腺及其对感染期间营养不良的影响

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.16

W. Salma, A. Fristiohady, I. M. C. Binekada, La Ode Alifariki, L. Haya

{"title":"Covid-19 Era in the Coastal Areas: The Cookies Formulation Gonad of Diadema setosum and its Impacts on Malnutrition During Infection","authors":"W. Salma, A. Fristiohady, I. M. C. Binekada, La Ode Alifariki, L. Haya","doi":"10.12944/crnfsj.11.1.16","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.16","url":null,"abstract":"Infection with Salmonella typhi bacteria during the COVID-19 era has the potential to worsen malnutrition in children in low- and middle-income nations, particularly around the coast. Recent studies have demonstrated that one of the best strategies for preventing malnutrition is consuming local food sources from the sea, which are easy to acquire, inexpensive, and high in nutrients. In this study, 15 male mice were used as the test subjects. They were split into two groups: the intervention group and the control group, both before and after intraperitoneal injection of Salmonella typhi. The intervention group was given dosages of cookies containing Diadema setosum gonad (0.40 mg/kg of body weight), whereas the control group received only a natural diet. The blood samples were then analyzed to measure their hemoglobin levels using the Sahli haemometer method, and serum albumin concentrations were determined using the bromocresol green method. The results show that the treatment with Diadema setosum gonad cookies had a significant effect on the levels of albumin and hemoglobin (Hb), as well as the body weights of the intervened mice, with a statistically significant increase (p<0.05). Conversely, BALB/c mice in the control group demonstrated a decrease in their initial food intakes, resulting in a significant reduction in body weight, albumin, and hemoglobin (Hb). This finding implies that the cookie formula with Diadema setosum gonad as the principal ingredient has potential benefits in lowering the incidence of malnutrition for children.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"150 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76414286","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

Nutritional Strategies for Treating Iron Malnutrition: Implications on Nutrikinetic Approaches 治疗铁营养不良的营养策略:对营养动力学方法的影响

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.23

B. K. Chekraverthy, Harshita Arun Pardhe, A. R. Kiran, K. Nagappan

{"title":"Nutritional Strategies for Treating Iron Malnutrition: Implications on Nutrikinetic Approaches","authors":"B. K. Chekraverthy, Harshita Arun Pardhe, A. R. Kiran, K. Nagappan","doi":"10.12944/crnfsj.11.1.23","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.23","url":null,"abstract":"Malnutrition remains a major global issue-affecting people of all ages. Iron deficiency is one of the existing malnutrition deficiencies limiting long-term human development. Food-based interventions play a vital role in the growth, development (physical and cognitive), and socioeconomic status of an individual. Several food-based approaches (viz., fortification and bio fortification of staple foods) have been employed for improving malnutrition in vulnerable populations. In underdeveloped countries, staple foods like rice, wheat, beans, and pearl millets etc. are being actively fortified and bio fortified to enhance the iron content intended to deliver the required nourishment with optimal consumption. However, translational iron levels from functional foods may not be proportional to iron absorbed into systems. Considering the effectiveness of bioavailability, additional emphasis is required in establishing the same for the functional foods which could serve as an effective alternative to existing methods in mitigating iron malnutrition. This review emphasizes the importance of iron, iron physio-pathological, and the current status of food strategies in dealing with iron malnutrition.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87616217","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: 1

A Bibliometric Framework for Quantifying Research on Kimchi, A Staple Korean Dish 韩国主食泡菜量化研究的文献计量学框架

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.4

Raghavendra G Raghavendra G, Nitish Domadhar, J. Mallya, Manish T. K

{"title":"A Bibliometric Framework for Quantifying Research on Kimchi, A Staple Korean Dish","authors":"Raghavendra G Raghavendra G, Nitish Domadhar, J. Mallya, Manish T. K","doi":"10.12944/crnfsj.11.1.4","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.4","url":null,"abstract":"Kimchi is one of the fermented foods studied and discussed by researchers for many decades. Several perspectives have been considered while investigating the role of Kimchi. Thus, this demands a scientific review of this domain. This study is an honest attempt to map the scientific production of Kimchi. A descriptive, performance and bibliometric analysis were conducted to achieve the objective based on 924 documents recovered from the Scopus database. The results suggest a steady growth in the number of publications since 2016. The initial data shows that 160 journals have contributed 924 articles between 1979-2022. It is found that South Korea contributes nearly 94% (868 articles) of the total contribution, followed by the United States, China, and Japan. The institution-wise analysis (Figure 4) of the published articles based on the authors' affiliations suggests that most articles have been published by South Korean Institutes, followed by the United States. With 19 publications, the Journal of the Korean Society of Food Science and Nutrition has emerged as the most influential journal in Kimchi literature. The keyword analysis identifies nine themes. This analysis's findings reveal that the properties of Kimchi and the quality and sensory evaluation of kimchi were the most niche topics in this domain. Findings also revealed that the health benefits of Kimchi, the quality of Kimchi, and the bacteria involved in Kimchi fermentation were emerging themes in the Kimchi knowledge base. The findings of this study are helpful for future researchers in identifying the most influential authors, journals, and articles. Further, this study’s results also determine future research objectives in the Kimchi studies.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86904957","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: 1

Effect of Health-Related Behavior and Nutrition Intake on the Blood Lipids Levels 健康相关行为和营养摄入对血脂水平的影响

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.15

Jooeun Lee

{"title":"Effect of Health-Related Behavior and Nutrition Intake on the Blood Lipids Levels","authors":"Jooeun Lee","doi":"10.12944/crnfsj.11.1.15","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.15","url":null,"abstract":"Preventing hyperlipidemia remains of critical importance as one of the main risk factors for cardiovascular disease, which is the leading cause of death every year. Therefore, the present study investigated the effect of health-related behavior and nutritional intake on blood lipid levels in adult men and women. Survey data from the 2019 National Health and Nutrition Examination conducted by the Korea Disease Control and Prevention Agency on 6,606 adults were analyzed to evaluate the effect of drinking, smoking, exercise, and nutrient intake on blood cholesterol, triglyceride, and HDL cholesterol. Blood total cholesterol showed significant differences in the mean based on the level of drinking (P < 0.05), and blood HDL-cholesterol and triglyceride showed significant differences in the mean levels of drinking, smoking, and exercise (P < 0.001). In regression analysis, blood total cholesterol was significantly affected by body mass index (BMI), education level, and menopause (P < 0.01, P < 0.001). Blood HDL-cholesterol was significantly affected by BMI, menopause, drinking, smoking, exercise, dietary intake of omega-3 fatty acids, and dietary cholesterol (P < 0.05, p < 0.01, P < 0.001), and blood triglyceride level was significantly affected by BMI, menopause, smoking, and exercise (P < 0.05, P < 0.001). Obesity, exercise, eating habits, smoking, and women's menopause were the main factors contributing to hyperlipidemia, so awareness of these factors should be raised.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79415829","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

Sappan Heartwood (Caesalpinia sappan L.) Extract as a Natural Antimicrobial used in Beetroot Juice by Accelerated Solvent Extraction 杉木(Caesalpinia Sappan L.)加速溶剂萃取法提取甜菜根汁中的天然抗菌剂

Current Research in Nutrition and Food Science Journal Pub Date : 2023-04-25 DOI: 10.12944/crnfsj.11.1.8

Rattana Muangrat, Yaowares Thipsuwan

{"title":"Sappan Heartwood (Caesalpinia sappan L.) Extract as a Natural Antimicrobial used in Beetroot Juice by Accelerated Solvent Extraction","authors":"Rattana Muangrat, Yaowares Thipsuwan","doi":"10.12944/crnfsj.11.1.8","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.8","url":null,"abstract":"After accelerated solvent extraction using ethanol-water solvent (at a weight ratio of 3 to 1) at extraction temperatures of 60C, 120C, and 180C for 5 min under 1500 psi extraction pressure, the brazilin content in the extracts was determined and also the obtained sappan heartwood extracts (SHE) were used to inhibit some pathogenic bacteria in food, including B. cereus, E. coli, S. aureus, and S. Typhimurium, using agar disc diffusion method. According to the findings of this study, the average yield of SHE using ethanol-water solvent at different extraction temperatures of 60C, 120C, and 180C was 9.16, 13.64 and 16.81%, respectively, providing that the brazilin compound was found in the extracts to be approximately 3.36, 2.69 and 2.68%, respectively. SHE samples were found to be antibacterial against all bacteria tested. These extracts' minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) at 37°C for E. coli were 3.91 and 5.64-6.51 mg/ml, respectively; S. aureus, 3.69-3.91 and 3.69-3.91 mg/ml, respectively; B. cereus, 0.150.16 and 0.20 mg/ml, respectively, and S. Typhimurium, 0.96 and 1.31-1.96 mg/ml, respectively. SHE obtained at 120C extraction temperature were suitable and selected for addition into beetroot juice stored at 4C for 7 days and 37C for 24 hr, with the lowest SHE concentrations found to completely and simultaneously kill B. cereus, E. coli, S. aureus, and S. Typhimurium in beetroot juice being 11.73 and 3.91 mg/ml, respectively.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"118 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76377112","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