Food Research最新文献

{"title":"Antibiotic sensitivity of the bacteria isolated from pangas (Pangasius\u0000hypophthalmus) fish of the retail fish market of Gazipur, Bangladesh","authors":"M. Khan, A. Haque, M.M. Rahman, S. I. Paul, D.C. Shaha, F. Haque, M.S.I. Sarkar, A. Shah","doi":"10.26656/fr.2017.7(6).128","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).128","url":null,"abstract":"Food safety associated with microbiological quality has become a critical issue\u0000worldwide. The current study was undertaken to detect the health hazard microbes (Total\u0000plate count, Vibrio cholerae, Salmonella spp., Escherichia coli and other pathogenic\u0000bacteria) in pangas fish and their sensitivity against the antibiotic. Fresh pangas fish were\u0000collected from different fish markets in Gazipur (Chowrasta, Shimultoli and Joydebpur\u0000fish market) district of Bangladesh. Total plate count (TPC) of bacteria, E. coli, other\u0000pathogenic bacteria and presence/absence test of Salmonella and V. cholerae were tested\u0000and the antibiotic resistance pattern of isolated bacteria was observed. The highest TPC\u0000was 5.22 log10 CFU/g from Chowrasta fish market and the lowest was 4.795 log10 CFU/g\u0000from Shimultoli fish market. Escherichia coli ranged from 2 log10 CFU/g (Chowrasta fish\u0000market) to 2.698 log10 CFU/g (Shimultoli fish market). No Salmonella and V. cholerae\u0000were found, E. coli was found in eight samples, Leclercia adecarboxylata (accession no.\u0000MN625850, MN625851) was found in five samples, and Aeromonas caviae (accession\u0000no.MN625853) were found in eight samples. Escherichia coli was found in pangas fish\u0000collected from all markets, ranges were 2 log10 CFU/g (Chowrasta fish market) to 2.698\u0000log10 CFU/g (Shimultoli fish market) and all of them were within the range of acceptable\u0000limit. Seven antibiotics, namely ampicillin (25 µg/disc), gentamycin (10 µg/disc),\u0000chloramphenicol (10 µg/disc), oxytetracycline (30 µg/ disc), nitrofurantoin (300 µg/ disc),\u0000levofloxacin (5 µg/ disc), and ciprofloxacin (5 µg/disc) were used for antibiotic resistance\u0000testing. Isolated bacteria mostly showed resistance toward ampicillin, and only two\u0000isolates showed resistance to nitrofurantoin and oxytetracycline. The highest sensitivity\u0000showed for ciprofloxacin. The results of the study indicated that pathogenic bacteria\u0000present in retail pangas fish, and some are resistant to antibiotics and consumers in\u0000Bangladesh are at risk for food safety. If proper handling is not followed, fish farmers and\u0000people could face additional disease challenges due to the development of resistant\u0000bacterial strains.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"15 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138590034","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":"An updated review: Andrographis species during the pandemic","authors":"L. Annalisa, A.P. Gani, R. Murwanti","doi":"10.26656/fr.2017.7(6).997","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).997","url":null,"abstract":"Among the existence of various medicinal plants, Andrographis species caught the\u0000attention of many researchers worldwide. Due to its excellent antioxidant properties that\u0000are often correlated with powerful pharmacological action, abundant source availability,\u0000and low maintenance for cultivation, Andrographis species could be considered one of the\u0000most promising plant genera that need to be utilized further. This mini-review is aimed to\u0000summarize the recent health-related experiments on Andrographis species.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"44 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594046","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":"Nutrient content and toxicity of pumpkin seed flour","authors":"A. Syam, Zainal, Wahiduddin, M.H. Cangara, Y. Kurniati, N.A. Hasfiah","doi":"10.26656/fr.2017.7(6).069","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).069","url":null,"abstract":"Pumpkin seeds are rarely used as food, despite their potential to become a functional food.\u0000Among other ways, pumpkin seeds can be processed into flour. This study aimed to assess\u0000the nutrient content, quality, and toxicity of pumpkin seed flour from Indonesia. This\u0000study followed an experimental design. Different methods were employed to measure the\u0000content, the Luff–Schoorl method for measuring carbohydrates, Kjeldahl method for\u0000protein, Soxhlet for fats, and the direct method for ash, crude fiber and moisture. The\u0000spectrophotometric method was used to measure vitamin content and mineral content was\u0000measured using X-Ray fluorescence. The subchronic toxicity test was conducted using\u0000five experimental animal groups, consisting of four intervention groups and one control\u0000group. The intervention groups received pumpkin seed flour of 10.8 mg/kg BW, 9 mg/kg\u0000BW, 5.4 mg/kg BW and 4.5 mg/kg BW. After 30 days, the experimental animals were\u0000dissected to check for liver and kidney damage. Pumpkin seed flour contains water\u0000(4.17%), ash (4.02%), proteins (35.30%), fats (36.30%), crude fibers (14.20%),\u0000carbohydrates (6.02%), vitamin C (0.10%), vitamin A (65.12 mg/kg), calcium (573.03\u0000ppm), copper (3.10 ppm), iron (104.38 ppm), zinc (68.87 ppm), phosphorus (0.17%),\u0000magnesium (0.33%) and manganese (119.48 ppm). In the toxicity test, no death or organ\u0000damage occurred among the experimental animals. Therefore, pumpkin seed flour meets\u0000the requirements for development into functional food and supplements.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"120 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138590128","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":"Study on physicochemical and sensory characteristics of peanut yoghurt","authors":"M. Lubna, N. Rifda, M. Erminawati, S. Triana, A. Ibrahim","doi":"10.26656/fr.2017.7(6).758","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).758","url":null,"abstract":"This present investigation aimed to study the influence of incubation temperature and\u0000skimmed milk ratio on the physicochemical properties, microbiological and sensory\u0000characteristics of peanut yoghurt. The methods of the Association of Official Analytical\u0000Chemistry International (AOAC) and the Indonesian National Standard (SNI) were used\u0000to analyse the physicochemical properties of peanut yoghurt. Analysis of one variance\u0000(ANOVA) was performed to evaluate the difference between the data via SPSS Version\u000017 and Microsoft Excel 2016. Yoghurt was made by using different incubation\u0000temperatures (37 and 45°C), incubation times (18 and 24 hrs) and skimmed milk ratios (3\u0000and 5%). The results showed no significant differences (P>0.05) between the\u0000physicochemical of peanut yoghurt samples in colour, culture cells and total solids, whilst\u0000there were significant differences (P≤0.05) between each peanut yoghurt sample in pH\u0000(3.89, 41.17, 33.76, 4.29, 3.88, 3.86, 3.62, and 4.20) and viscosity (5.40, 5.40, 5.50, 5.10,\u00004.80, 4.10, 4.90, and 4.50). General results from this present study established that\u0000producing yoghurt from peanut milk by incubation temperature at 37ᵒC for 18 hrs and\u0000skimmed milk ratio of 3%, increased the physicochemical and sensory properties of\u0000peanut yoghurt based on reducing the aroma of peanut.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"7 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138592027","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":"Characterisation and phytochemical profile of sunlight exposed freeze-dried oyster mushroom (Pleurotus ostreatus) powder","authors":"B.D. Nongmaithem, A.K. Chinnappan","doi":"10.26656/fr.2017.7(s4).6","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).6","url":null,"abstract":"Mushrooms are vitamin B and D rich fungi which belong to the division Basidiomycota. Oyster mushroom (Pleurotus ostreatus) has distinct flavour, contains high nutrients and phytochemicals. Phytochemicals are naturally existing compounds which play with nutrients to protect against diseases. The aim of the study is to characterise and compare the phytochemical profile of sunlight exposed freeze-dried oyster mushroom (SEFDOM) powder and non-sunlight exposed freeze-dried oyster mushroom (NSEFDOM) powder. The phytochemical constituents of both SEFDOM and NSEFDOM powder were extracted using aqueous, methanol and ethanol. Eighteen metabolites were screened for all the three solvents for both the samples. The phytochemical screening showed that the presence of alkaloids, flavonoids, sterols, proteins, carbohydrates, saponins for both samples were detected while other remaining metabolites were not detected. The results showed that the metabolites such as alkaloids, sterols, anthraquinones and carbohydrates were appreciable in the NSEFDOM powder group when compared to SEFDOM powder samples. Protein content was found to be high in SEFDOM powder group with ethanol extraction. The overall phytochemical extraction efficiency is high in methanol solvent. This study found that the amount of phytochemical content in non-sunlight exposed freeze-dried oyster mushroom powder was higher than sunlight exposed oyster mushroom powder.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"51 46","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134993086","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":"Determination of caffeine in Robusta coffee beans with different roasting method using UV-Vis spectrophotometry","authors":"B.R.P. Ihsan, A.F. Shalas, Elisabeth Y., Claudia L.M., A.R. Putri","doi":"10.26656/fr.2017.7(6).1006","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).1006","url":null,"abstract":"Caffeine is one of the substances in coffee. Several factors affect the caffeine content in coffee, such as harvesting, post-harvesting, roasting, drying, and storage. This study aimed to compare the roasting methods to caffeine content from two samples of robusta coffee beans (from two different areas in east Java, Indonesia) and determine the caffeine using UV-Vis spectrophotometry. Light (180°C), medium (210°C), and dark (240°C) roast profiles were used. This method was validated pertaining to linearity, precision and accuracy studies, limit of detection (LOD) and limit of quantification (LOQ). The result of the validation method showed the specificity of caffeine in coffee with dichloromethane as solvent at a Wavelength of 275 nm. The linearity showed linear results at a concentration of 5-40 ppm. The linear correlation coefficient (r2 ) was 0.9997. The LOD and LOQ were 0.57 ppm and 1.90 ppm, respectively. The accuracy method showed % recovery in the range of 97.9-99.6%. The precision results showed % relative standard deviation of between 0.9-1.0%. The result showed that the highest caffeine content was found in the light roast profile up to 8%. Based on the statistical test, there is no difference in caffeine content between the two samples (p>0.05). In conclusion, the different roasting methods affect the caffeine content (p<0.05). The caffeine content will decrease as the roasting temperature increases. The method was established to be simple, linear, precise, accurate as well as sensitive and can be applied to determining the caffeine content in coffee.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"71 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135037002","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 exposure assessment to sulfites (SO2) in the Moroccan adult population","authors":"Z. Hajri, M. Chigr, A. Oussama, F. Kzaiber, K. Boutoial","doi":"10.26656/fr.2017.7(6).625","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).625","url":null,"abstract":"Sulfites are a group of chemical food preservatives widely used in the food industry and may cause sensitivities and health adverse. Thus, sulfites are subject to an Acceptable Daily Intake (ADI) of 0.7 mg/kg of body weight. An exposure assessment was conducted to estimate the potential daily intake of sulfites in the Moroccan adult population. Dietary exposure assessment to sulfites was performed by combining analytical concentrations of selected foods, according to the optimized Monier-Williams method, and sulfitescontaining food consumption data derived from an online food frequency questionnaire. For the total population, the mean dietary intake of sulfites was only 18% of the ADI. For the consumer group, the mean intake was well below the ADI, accounting for 27% of the ADI. Dietary exposure to sulfites of the regular consumer group exceeds the ADI at the mean of 137%. Dietary exposure to sulfites was also assessed in the adult asthmatic population, where the ADI is exceeded only at the 95th percentile of female asthmatic consumers, up to 113% of the ADI. The highest food contributors to sulfites intakes were potato chips, olives, and barbecue sausage. The results showed that the risk of exceeding the ADI is observed for a limited part of the population (regular consumers). However, for the asthmatic population, possibly more sensitive to sulfites, the consumption of sulfitescontaining foods should be limited and controlled.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"70 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135036872","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":"Will plant-based pork meat substitutes receive halal certification?","authors":"M.N. Hamdan, N.M. Zain, M.F. Abu-Hussin, S.N.A. Malek, M.F.M. Ariffin, F.F. Noor, D. AlGhawas, Z.W. Sin","doi":"10.26656/fr.2017.7(6).066","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).066","url":null,"abstract":"The use of plant-based meat substitutes is growing globally for nutritional and environmental reasons. The production of meat-free food in some cases meets the needs of vegans. It may also help and/or simplify meeting religious requirements e.g., halal products for Muslim consumers. It is interesting to extend the understanding of this meat substitute from the Islamic religious perspective as Muslim believers are more concerned about the permissible food/meat which is labelled as halal. This article will report the analysis of how Islam is expected to address a plant substitute for pork, normally a prohibited (haram, unlawful) meat. The arguments presented by different scholars and several existing guidelines related to halal certification from selected Muslim countries such as Malaysia. If all the materials used in plant-based pork are considered permissible, concern over halal certification procedures remains a debatable issue. Another concern is the effect of halal certification on Shariah compliance companies that serve pork plantbased meat. All these concerns are suggested to be addressed by International Fatwa Bodies, as well as JAKIM as one of the key players in the halal industry.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"26 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135037287","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":"Efficacy of freeze-dried carrot pomace powder in improving the quality of wheat bread","authors":"R. Begum, M.A.F. Chowdhury, M.R. Hasan, M.F. Rahman, M.H. Rahman, M.A. Alim","doi":"10.26656/fr.2017.7(6).102","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).102","url":null,"abstract":"The application of carrot pomace powder (CPP) in various foods can ensure the utilization of by-products produced from carrot processing industries as well as improve the nutritional quality of the formulated product. The quality of several composite pieces of bread was assessed using physical, chemical, microbiological, and sensory methods. The crude fibre content (13.09%), ash content (6.71%), water holding capacity (5.93 g/g), water retention capacity (4.67 g/g) and swelling capacity (11.50 mL/g) of CPP were significantly higher (p<0.05) than wheat flour whereas, oil absorption capacity (2.03 mL/ g) and bulk density (0.23 g/mL) of CPP stayed lower than wheat flour. Besides, antioxidant (52.23%), β-carotene (1.17 mg/100 g) and phenolic content (0.48 mg GAE/g) were found more in bread incorporated with 10% CPP than in other formulated breads (5%, 15% and 20%) and control sample (0%). The addition of carrot pomace powder with wheat flour in composite bread enhances better nutritional value and look of the bread by giving it a more appealing hue as well as a better taste and flavor but reduces the specific volume and springiness. The bread containing 10% CPP had a higher overall acceptance, good physical properties with better nutritional quality compared to other formulations and was equivalent to the control sample. These findings support the use of low-cost byproducts like CPP as a useful functional additive for enhancing the nutritional value of composite bread and it can be commercially exploited.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"69 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135036878","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":"Fungal wonders: a perspective on various fungal benefits to mankind","authors":"A.D. Bellere, S. Oh, S. Zheng, M. Fang, E. Zuela, T.-H. Yi","doi":"10.26656/fr.2017.7(s4).9","DOIUrl":"https://doi.org/10.26656/fr.2017.7(s4).9","url":null,"abstract":"Fungi's saprophytic way of living can be the basis of its presence during the early ages of life on earth. For many years humanity has explored fungi for technological advancement and economic growth. Hence, this review focuses on listing fungal wonders, which are products of various studies made to alleviate the societal condition of mankind. Among the benefits of fungi, its metabolites and fruiting bodies are considered as food, dietary supplements, furniture and construction materials, and, agricultural pest control. Additionally, its unique natural products are sources of novel chemicals with a higher potential for drug discovery. Its ability to decompose organic matter leads to environmental balance for nutrient cycling. Among these, fungi can restore a toxic environment by utilising heavy metals such as cadmium, copper, mercury, lead, and zinc. Thus, fungi can be mycofood, mycodrug, mycoorganic materials, mycopesticide, and mycoremediator. With these significant roles of fungi, we can deduce that these organisms can be a crucial factor in the existence of many organisms while preserving a healthy and balanced environment. Indeed, fungi are highly significant organisms with potential benefits and promising future discoveries of their significance and unique mycochemical attributes.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 20","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135086946","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}