Nutrition and Food Science International Journal最新文献

{"title":"Identification And Dosage of Caffeine by Liquid Chromatography UV-Visible in Energy Drinks Marketed in Benin Republic","authors":"Y. Achille, Agbokponto Janvier Engelbert, Assanhou Assogba Gabin, Mizehoun Carmelle, Garba Sabiratou, Doffon Parfait","doi":"10.19080/nfsij.2022.11.555816","DOIUrl":"https://doi.org/10.19080/nfsij.2022.11.555816","url":null,"abstract":"The consumption of energy drinks is experiencing a sharp increase in the world as in Benin with a flourishing market. Many questions remain as to their composition and their potential health effects. Although their composition varies depending on the brand. The substances most encountered in these drinks are caffeine, taurine, group B vitamins, sugars, and derivatives. Several cases of caffeine intoxication have been reported by US poison control centers following the consumption of these energy drinks. These facts, despite their seriousness, however, remain poorly documented. We have undertaken through the present study, the identification, and the assay by liquid chromatography UV-visible of caffeine in 34 samples of energy drinks collected in 15 supermarkets of Cotonou in Benin Republic after some preliminary tests of visual inspection, measurements of the beverage volume and pH. From the physicochemical analysis of the drinks, it appears that all the samples (n = 34) contained caffeine at levels varying from 12.7mg/ 100mL to 51.3mg/ 100mL (NAFDAC standard: 14.5 to 32mg / 100mL). The non-conformities noted were under assay (1/34 samples; 12.7±0.2mg/100mL); overdose (1/34 samples; 51.3±1.1 mg/100mL)); risk of overdose (7/34 samples). All samples passed the tests for volume (251.7 < <506.7mL) and pH (2.7 pH <3.8; Standard: 2.7 pH <4.0) while 20/34 samples did not pass the visual inspection test. It is urgent that the public authorities in charge of food security ensure the control to protect the health of the populations.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127586937","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":"Characterization of Metabolites Production by Lactobacillus Gasseri ATCC 33323 and Antioxidant Activity","authors":"Despina Vougiouklaki, K. Loka, Dimitra P. Houhoula, Aliki Tsakni","doi":"10.19080/nfsij.2022.11.555815","DOIUrl":"https://doi.org/10.19080/nfsij.2022.11.555815","url":null,"abstract":"Lactic acid bacteria (LAB) play an important role as natural food preservatives. However, the characterization of the variety of their metabolites is limited. The aim of this study was to determine specific metabolites produced by Lactobacillus gasseri ATCC 33323 by an optimized liquid chromatography with an ultraviolet/diode detection (HPLC-UV/DAD) method and to investigate their potential antimicrobial activity against specific food pathogens (Salmonella enterica ATCC14028; Staphylococcus aureus ATCC 29213; Escherichia coli ATCC 25922 and Klebsiella pneumoniae ATCC 700603). At the same time, the possible antioxidant activity of metabolites of L. gasseri was tested using the free radical DDPH• (a, a-Diphenyl-β-Picrylhydrazyl). Based on the results of this study, the major metabolites detected in L. gasseri were 6.0 ppm OH-PLA, 3.73 ppm 1,2-dihydroxybenzene, 2.31 ppm benzoic acid in 5 days. This study provides a different alternative approach to the others involved in the antimicrobial activity of food fermented by microorganisms. These molecules can be used as antimicrobial ingredients in the food industry instead of conventional chemical preservative.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"58 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116626943","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":"Impacts of Training to Member of Society on Production of Freshwater Prawn and Carps Polyculture using Feed in Rural Areas of Kashiganj in Mymensingh","authors":"M. A. B Habib, Maisha F Orpa, Khoshnur Y Ratna, M. Satter","doi":"10.19080/nfsij.2022.11.555812","DOIUrl":"https://doi.org/10.19080/nfsij.2022.11.555812","url":null,"abstract":"A society of 58 farmers in Kashiganj of Phulpur upazila in Mymensingh district cultured carps and giant freshwater prawn in 59 ponds where 45 people produced carp fishes in 50 ponds, and five farmers with other eight members cultured carps-prawn-poultry polyculture in nine ponds for about nine months. The members of the society received training and technical assistance for polyculture. The fry @ 20000/acre of prawn and carps such as catla, rohu, mrigal, silver carp, mirror carp and silver barb were released in March 2016. The fry of prawn was released with carps in nine ponds in one village – Biska (L05) only. The water quality parameters and pond bottom soil properties were within the productive ranges. Formulated feed (30% protein) used to feed prawn two times daily, and supplementary feed (15% protein) was used to feed carps two times daily and feeds were adjusted fortnightly. Farmers started to harvest prawn (100-150g) and carps (0.80-2.10kg) and silver barb (150-200g) from middle of October up to the end of November. The crude protein of prawn was higher than mirror carp followed by rohu, catla, silver carp and silver barb. The estimated yearly production of carps, prawn of 59 ponds (approximately 35 acres) and poultry birds was about 30 ton which was about six times higher than the past from 59 ponds. Physico-chemical and biological properties of water, and feed had significantly combined effects and percentage contribution (MR2) on the growth and production of prawn (MR2 = 50.84%), and different species of fishes such as catla (MR2 = 80.28%), rohu (MR2 = 69.22%), mrigal (MR2 = 58.52%), silver carp (MR2 = 72.93%), mirror carp (MR2 = 61.62%) and silver barb (MR2 = 55.80%). These factors had almost positively linear correlation with prawn and different species of fishes. The increased production was due to use of fertilizer, feed and proper care taken by owners and the members of the society. Five farmers produced 1000 poultry birds in two lots from five farms which established by the side of ponds. Pond owners shared the benefits with the society at the ratio of 50:50 and kept for the welfare of the society.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"27 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132335635","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":"The Effect of COVID-19 on Students Food Security and Eating Habits at California State University, Fresno","authors":"S. Pooya, L. Herzig, Jamie A. Levitt, A. Cahn, Berenice Vasquez, K. Watson, A. Fathi","doi":"10.19080/nfsij.2021.11.555810","DOIUrl":"https://doi.org/10.19080/nfsij.2021.11.555810","url":null,"abstract":"Introduction: Studies consistently demonstrate that college students have higher levels of food insecurity compare to other US households. Fresno and Bakersfield, two of the biggest cities in Central Valley of California, are among the nations’ top urban cities reporting the highest amounts of hunger. Food insecurity has been linked with lower dietary quality, poor mental health, and lower academic performance among students. It is well established that many college students experience food insecurity and this condition is exacerbated due to the COVID-19 pandemic, yet, the literature is limited regarding how food insecurity specifically impacts college students’ eating habits and food accessibility. The objective of this study was to assess the effect of COVID-19 on student’s food security and eating habits at California State University, Fresno (Fresno State). Method: A self-administered questionnaire was developed and sent to Fresno State students. A total of 406 students completed the survey. Upon completion of the consent process online, each student was asked to complete 30 questions. Including sociodemographic questions, US Department of Agriculture modified version of the six-item Food Security questions, and questions regarding intake from protein, whole grain foods, water, fruits, vegetables, Sugar-Sweetened Beverages (SSB), and energy drinks. All questions have been set at two different timelines: February 2020 (before the Stay-at-home Order) and Spring 2021. Results: Data were analyzed using IBM SPSS Statistics 26 and SmartPLS 3.0 Partial Least Square software. Overall, 55.7% of students showed food security in February 2020 compared to 55.3% in Spring 2021. The average score of food security was compared for February 2020 (score 2.17) to spring 2021 (score 2.28), and no statistically significant changes were observed. The food security construct was confirmed with confirmatory factor analysis (CFA) and a significant correlation was identified between food security and fruits, vegetables, proteins, water, SSBs, and energy drinks for February 2020, and the same pattern was identified for Spring 2021. There were no significant differences between food security and eating habits as of February 2020 compared to Spring 2021. Discussion: The purpose of this study was to gain a better understanding of the effect of COVID-19 on Fresno State student`s food security and eating habits. This study found no significant effects of the COVID-19 on food insecurity nor eating habits. Conclusion: The present study has enhanced our understanding of the association between food security and eating habits, suggesting the need for further investigation of this relationship.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128507554","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 Drying Temperature on Bioactive Compounds Retention in Pasta Enriched with Chlorella Luteroviridis Biomass","authors":"Isadora Cafruni, R. Rech, Roberta Cruz Silveira Thys","doi":"10.19080/nfsij.2021.11.555808","DOIUrl":"https://doi.org/10.19080/nfsij.2021.11.555808","url":null,"abstract":"Microalga incorporation in pasta is an interesting alternative to enrich human diet with important nutrients. However, if present in high amounts, it can weaken the protein network, resulting in a low-quality pasta, with poor texture properties and high cooking loss. This study verified the effect of drying temperature on technological proprieties and carotenoids retention in pasta enriched with 2 % of Chlorella biomass powder. Two drying conditions, high temperature (75-80 °C and 75 % HR), and low temperature (50 °C and 81 % HR) were tested. Pasta samples were analyzed before and after the cooking process and compared to a control sample (not dried). Cooking properties, color, total carotenoids content and carotenoids identification and quantification were evaluated. The high drying temperature resulted in a pasta with lower cooking loss and higher carotenoids content. The drying process increased the nutrients bio-accessibility and promoted a stronger and denser protein network.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123837694","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":"Moringa and Spirulina: Mini Review on their use against COVID-19","authors":"A. G. Assanhou, Yaw Opoku Damoah, Janvier Engelbert Agbokponto, Ahokanou Fernand Gbaguidi, H. Ganfon","doi":"10.19080/nfsij.2021.11.555806","DOIUrl":"https://doi.org/10.19080/nfsij.2021.11.555806","url":null,"abstract":"The world woke up in 2020 with a new virus called coronavirus 2019 (COVID-19). The virus spread easily from Wuhan, a western province in China to the whole world and caused a pandemic situation. Some preventive measures such as wearing of face masks and the use of alcohol-based sanitizers have been prescribed by the World Health Organization (WHO). All these measures could not effectively handle the virus, and the world started to search for a new solution by using herbal medicines. This mini-review discusses the use of Moringa and spirulina to combat COVID-19.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122510481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Supplement Management of Breast Pain","authors":"V. Bonev","doi":"10.19080/nfsij.2021.11.555802","DOIUrl":"https://doi.org/10.19080/nfsij.2021.11.555802","url":null,"abstract":"Breast pain, also known as mastalgia or mastodynia, is a common symptom that affects 70% of women during their lifetime [1]. It can impact quality of life and cause anxiety and distress for the patient [2]. Patients are most concerned about breast cancer as the cause of the pain [2]. Fortunately, the pain is rarely associated with breast cancer; it has been reported in only up to 7% of breast cancer patients in one population-based study.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"237 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122836937","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":"Occurrence of Antimicrobial Resistance in Foodborne Bacteria (Campylobacter and E. coli): A Food Safety Issue and Public Health Hazard","authors":"Mohamed-Yousif Ibrahim Mohamed","doi":"10.19080/nfsij.2021.11.555801","DOIUrl":"https://doi.org/10.19080/nfsij.2021.11.555801","url":null,"abstract":"Campylobacter and Escherichia coli (E. coli) are prominent bacterial causes of human gastroenteritis in the developing countries and the emergence of antibiotic resistance of these bacteria has been widely reported to be on the increase, particularly because of the increase in the number of resistant Campylobacter and E. coli isolated from human infections. The widespread use of antimicrobial drugs for therapeutic, prophylactic, and preventive purposes in modern food animal husbandry is a great concern in terms of the development of antibiotic resistance in many bacteria, and, therefore, a potential public health threat. This review simply describes the occurrence, spreading and public health significance of antimicrobial resistance in Campylobacter and E. coli.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"7 Suppl 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125783244","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":"Knowledge, Attitude and Practices Regarding Nutrition among Adolescent Girls in Dhaka City: A Cross-sectional Study","authors":"F. R. Bhuiyan, Joti Lal Barua, K. A. Kalam","doi":"10.19080/nfsij.2021.10.555795","DOIUrl":"https://doi.org/10.19080/nfsij.2021.10.555795","url":null,"abstract":"Nutrition knowledge and positive attitude are known to influence dietary practices. Poor dietary practices are major contributors to the development of chronic non-communicable diseases. The aim of this study to explore the basic nutritional knowledge, attitude, and practices (KAP) among adolescent girls in Dhaka City. It was a cross-sectional study using a quantitative approach. A total of 500 adolescent girls (aged 10-19 yrs) from four schools and colleges were included in this study. The early adolescent and late adolescent girls’ age [yrs, (Mean ± SD)] was 12±1 and 17±1 respectively. About 31% of early adolescent girls were underweight according to different BMI categories (adapted from WHO guidelines-2004). The early adolescent girls’ 65% took breakfast before going to school but 43% skip to take lunch in school. And the late adolescent girl shows about 46% took breakfast before going to school but 30% skip to take lunch in school individually. The early adolescent girls’ nutritional knowledge score shows about 61.5% moderate, 86.5% remain positive attitude and 21.2% had good practices. Whereas late-adolescent girls’ nutritional knowledge score shows about 57.1% moderate, 90.1% remain positive attitude and 11.3% had good practices. Among the early adolescent girls shows the significant association of nutritional knowledge with attitude and practices (p=<0.001, p=0.005). Nevertheless, the late adolescent girls show only a significant association of nutritional knowledge with attitude (p=0.002). The results of the study revealed that adolescent girls having good knowledge, remain positive attitudes regarding nutrition, but practices were deficient in some aspects.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"94 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121036509","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":"Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety","authors":"S. Jebri","doi":"10.19080/NFSIJ.2020.10.555791","DOIUrl":"https://doi.org/10.19080/NFSIJ.2020.10.555791","url":null,"abstract":"Foodborne disease related to ready to eat products contaminated by foodborne pathogens is a global concern due to its impact on human health and economy worldwide. Minimally processed food like ready to eat fruits and vegetables are not subjected to common preservation processes, additionally, the use of antibiotics and chemicals for pathogens eradication may affect consumers health. Baceriophages or viruses that infect bacteria have been suggested as bio-control tools and advantageous bio-preservation agents to promote minimally processed food safety. Recent studies show a reduction of pathogens after application of phages cocktails on fresh produce. Usefulness of broad-host range bacteriophages as bio-preservation agents needs more investigation.","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117055130","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}