international food research journal最新文献

{"title":"Antioxidants and in vitro starch digestibility of coloured rice, and its effect on blood sugar and malonaldehyde in streptozotocin-nicotinamide-induced diabetic rats","authors":"N. Aini, H. Dwiyanti, Mina Parhatun Salamah","doi":"10.47836/ifrj.30.3.15","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.15","url":null,"abstract":"Diabetes mellitus (DM) is an autoimmune disease caused by abnormal regulation of blood sugar, with type 2 DM representing 90 - 95% of total DM incidence. One of the preventive measures to improve blood sugar control is the regulation of eating patterns. The purposes of the present work were therefore (1) to determine the proximate composition, carotene and anthocyanin contents, starch digestibility, and antioxidant capacity of Baturraden white rice, Baturraden organic brown rice, and Sirampog black rice; and (2) to determine the effect of feeding these rice on fasting blood sugar and malondialdehyde (MDA) production in diabetic rats. Sirampog black rice had higher levels of carotene and anthocyanin, and higher radical scavenging activity than Baturraden organic brown and white rice. In diabetic rats, Sirampog black rice (Δ = 153.80 mg/dL) could reduce fasting blood sugar more effectively than Baturraden organic brown rice (Δ = 124.48 mg/dL) and Baturraden white rice (Δ = 14.62 mg/dL). Diabetic rats treated with Sirampog black rice also presented the lowest MDA levels of 2.62 nmol/mL when compared with that of Baturraden organic brown rice (3.96 nmol/mL) and Baturraden white rice (10.14 nmol/mL). Based on these results, patients with DM are advised to consume Sirampog black rice. In the future, it is necessary to perform trials in patients with DM to determine the effect of Sirampog black rice on fasting blood sugar and diabetic weight loss.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"18 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74645288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimisation of ultrasound-assisted lipid extraction in the pretreatment of purple-spotted bigeye fish skin","authors":"Sininart Chongkhong","doi":"10.47836/ifrj.30.3.11","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.11","url":null,"abstract":"The present work investigated the defatting of purple-spotted bigeye fish skin to obtain lipid prior to hydrolysis for gelatine production. Lipid was extracted using ultrasound-assisted extraction (UAE). The drying temperature of the skin on lipid recovery and preliminary kinetic of UAE were studied before a two-stage extraction was optimised by employing response surface methodology. Qualities of lipids and of the remaining solids after extraction were then analysed. The optimal drying temperature was found to be 80°C. The kinetic study that followed indicated that the highest extraction rate was achieved at 30°C, and from UAE using ethanol (UAEE) and sequential UAE using hexane (UAEH), the maximum percentage of total lipid recovery was 91.326 at 30°C, 37 kHz, and 60 min. The qualities determined by peroxide, conjugated diene, thiobarbituric acid reactive substances, and acid values showed that the extracted lipid could be suitable for industry, while the remaining solid could be used as material for gelatine production.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"38 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74044847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant capacity and sequence of peptides derived from oysters and green mussels in Vietnam","authors":"P. Anh, Ha Phuong Trang, Bui Dinh Thanh, N. Trinh, T. Thang, D. Phương, N. Tuan, T. Huyen","doi":"10.47836/ifrj.30.3.16","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.16","url":null,"abstract":"High-nutrition components and antioxidant compounds have been discovered in many marine organisms in recent years, especially oysters and mussels; but, the two bivalves have not been studied extensively in Vietnam. Therefore, both oysters and green mussels from Long Son, Vietnam were collected for investigation. Results showed that the total macronutrient contents in green mussels were greater than those of oysters, with glutamic acid being the most abundant amino acid in both oysters and green mussels at 1.35 and 1.25 g/100 g, respectively. Total relevant mineral content was 521,954 mg/100 g in oyster flesh, while that in green mussels was 496,847 mg/100 g. Specifically, the zinc content was 30.30 mg/100 g in oysters, 21.96 times more than that in green mussels (1.38 mg/100 g). Biological mixtures of peptides were obtained through enzymatic hydrolysis, and their calculated catalytic efficiencies in oysters and green mussels were 0.051 and 0.067 mg/mL/s, respectively. The antioxidant activity of these peptides was determined by IC50 values in DPPH, with 6.39 mg/mL for oysters, and 10.4 mg/mL for green mussels, and IC50 values in ABTS with 18.0 mg/mL for oysters, and 18.3 mg/mL for green mussels. The sequences of the four most abundant peptide fractions in oyster and green mussel hydrolysates were identified by LC-MS; the two fractions identified in oysters were Asn-Lys-Gln-Ala (F1) and Val-Val-Val-Asp-Val-Gly-Ile (F2), and those in green mussels were Gly-Arg-Thr-Tyr (F3), and Pro-Thr-Gln-Val-Lys-Leu (F4). Tyrosine, a powerful nucleophile, was found in F3. As a result, it is reasonable to believe that green mussels have stronger ABTS free radical scavenging activity than oysters. These results will provide a real insight for research on antioxidant processes involving biological peptides from oysters and green mussels in Vietnam.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"8 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83114076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro evaluation of anticancer, antiviral, and antioxidant properties of an aqueous methanolic extract of Rhus typhina L. leaves","authors":"G. Antov, Neli Vilhelmova-Ilieva, M. Nikolova, I. Nikolova, Lora S Simeonova, P. Grozdanov, M. Krasteva, A. Vladimirova, Z. Gospodinova","doi":"10.47836/ifrj.30.3.19","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.19","url":null,"abstract":"In recent decades, natural products of plant origin have predominated among the sources of new therapeutic agents. Plants, which are intensively used in folk medicine, are the focus of particular interest, and being subjected to in-depth analyses for the assessment of their pharmacological properties. The objective of the present work was to evaluate the in vitro anticancer, antiviral, and antioxidant properties of a crude aqueous methanolic extract from the leaves of Rhus typhina L., which is a plant species with broad applications in traditional phytotherapy. The anticancer capacity of the extract was assessed on two human breast cancer cell lines (MCF7 and MDA-MB-231) using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) cell proliferation assay, and its cell growth inhibitory effect on cancer cells was compared with its action on a non-cancerous breast epithelial cell line (MCF10A). Moreover, the in vitro antiviral activity of the plant extract was studied against viral strains of three taxonomic groups: herpes simplex virus type 1 (HSV-1), coxsackievirus B1 (CVB1), and influenza A virus (IAV/H3N2) using a cytopathic effect inhibition test, extract cytotoxicity evaluation through the neutral red uptake assay, a virucidal assay, a viral attachment assay, and cell pre-treatment with the extract. In turn, a radical scavenging assay with 2,2-diphenyl-1-picrylhydrazyl (DPPH) was applied to explore the antioxidant potential of R. typhina leaf extract. Results indicated that the plant extract possessed antiproliferative activity against the tested cell lines which was stronger toward cancer cells. A modest inhibitory effect on IAV/H3N2 replication was detected; as well as on an effect on herpes virions and on the adsorption of the HSV-1 and IAV/H3N2 strains; and a protective effect on uninfected cells before HSV-1 contact. The leaf extract of R. typhina also exhibited a strong free radical scavenging activity. The results of the present work demonstrated the pharmacological potentials of the plant extract, which warrants further and more detailed study in the future.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"12 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87455532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Moisture diffusion modelling and effect of microwave vacuum drying on drying kinetics and quality of yam","authors":"Fujie Zhang, X. Wang, Lidong Xin, Lixia Li, Jianwu Dai, Jie Zhou","doi":"10.47836/ifrj.30.3.07","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.07","url":null,"abstract":"Microwave vacuum drying (MVD) is a rapid drying method, which can achieve a good balance between drying rate and quality. In the present work, the effects of MVD processes on the quality, drying kinetics, and moisture diffusion of yam (Dioscorea opposita L.) were investigated. Results indicated that the loss of moisture in the MVD of yam slices mainly occurred in the stage with a constant and decreasing speed. When the moisture content of the dry base was decreased to about 1.3 g/g (dry basis, D.B.), it began to enter the deceleration phase. The effective moisture diffusivity (Deff) and mass transfer coefficient (km) increased following the power, loading amount at one time, and vacuum (pressure drop). The established equation of these parameters described well this variation law. Furthermore, a neural network model was established to predict the change in moisture content in the drying process, and the law of moisture diffusion was described. In terms of quality, the contribution ranked from high to low was loading, power, and pressure. Increasing the microwave power, loading, and maintaining a high vacuum degree could reduce energy consumption and ensure quality, thus improving the economic feasibility of microwave vacuum in the drying process.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"51 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74309984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of selenium content in tropical fish species using hydride generation atomic absorption spectrometry","authors":"Nguyen Thanh-Nho, Le-Thi Anh-Dao, Le Quang-Huy, L. Huynh-Mai, Do Minh-Huy, N. Cong-Hau","doi":"10.47836/ifrj.30.3.05","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.05","url":null,"abstract":"The present work aimed to investigate the chemical sides in hydride generation atomic absorption spectrometry (HG-AAS) (i.e., a simple, low-cost, and sensitive approach) for selenium (Se) analysis in fish samples, and to assess the Se content in different tropical fish species. The limits of detection and quantification were of 0.25 and 0.75 µg/L, respectively, which were comparable to other similar methods employing HG-AAS. Good linearity (R2 = 0.9999) was achieved within Se concentrations (0.50 to 10.0 µg/L). Favourable repeatability (RSDr = 1.9%) and reproducibility (RSDR = 3.5%) were obtained. DORM-4, a certified reference material, was used to evaluate the accuracy of the analytical method, and there was no statistically significant difference between the certified and measured values at the confidence level of 95%. For 24 collected samples of tropical fish species, the Se contents in marine fish were generally higher than those in freshwater fish (1,131.2 – 2,109.5 vs. 119.7 – 472.1 µg/kg) with high recoveries obtained from all spiked samples (95.1 to 99.1%).","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"25 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80182264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Response surface optimisation of technological parameters for producing Ganoderma lucidum by solid-state fermentation from Panax notoginseng residues and kinetics","authors":"Xiandong Tan, Fangfang Chen, Wei Hu, Junyuan Guo, Yi-jin Yang","doi":"10.47836/ifrj.30.3.14","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.14","url":null,"abstract":"The present work aimed to investigate the optimal control strategy for Ganoderma lucidum (Chuanzhi No. 6) fermentation from Panax notoginseng residue. Optimisation of the solid-state fermentation (SSF) technical parameters, including inoculum dosage, fermentation temperature, and fermentation time was carried out using the single-factor and Box-Behnken design methods. Results showed that the optimal technical parameters were inoculum dosage of 15.28%, fermentation temperature of 28.42°C, and fermentation time of 14 d. The predicted maximum biomass of G. lucidum was 0.4327 g, which was also verified by validation experiments. The biomass of G. lucidum increased significantly with optimised technological parameters. The logistic equation, the Boltzmann function, and the four-parameter logistic equation were respectively suitable for modelling G. lucidum growth kinetics (R2 = 0.9754), Ganoderma triterpene production kinetics (R2 = 0.9897), and the matrix consumption kinetics (R2 = 0.9826). These models can be used to predict the SSF process of G. lucidum, thus providing a theoretical basis for the development of new G. lucidum drugs, while at the same time recycle Panax notoginseng residue.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"104 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89762377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of halal and stunning slaughter methods on meat quality: A review","authors":"I. A. Abd El-Rahim, B. Mashat, Shwakat M. Fat’hi","doi":"10.47836/ifrj.30.2.02","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.02","url":null,"abstract":"The handling and slaughtering processes for animals have a significant effect on meat quality. Islamic (halal) slaughter and many different stunning methods are used in the meat industry worldwide. The objective of the present review was to update the current literature and practices concerning halal slaughter and stunning methods, and their effects on meat quality. The present review used inductive reasoning and comparison between halal and stunning methods for the slaughtering of farm animals. Halal slaughter involves cutting the carotid arteries, jugular veins, oesophagus, and throat without stunning. Halal slaughter facilitates the draining of blood from the animal, which is necessary to produce high-quality meat with good conservation and increased shelf life. On the other hand, most stunning slaughter hinders the bleeding process in sheep and goats. The retained blood content may act as a suitable medium for the growth and multiplication of different kinds of harmful microorganisms and make badly bled meat hard to preserve. Proper halal slaughter has several advantages regarding meat quality in comparison to stunning methods, and requires greater management attention pre-, during, and post-slaughtering to maintain good welfare and the production of high-quality meat.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"11 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91096930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioaccessibility of iron and zinc in selected complementary foods fortified with micronutrient powders in Kenya","authors":"J. Kiio, R. Nduati, E. Kuria, S. Ochola, J. Okoth","doi":"10.47836/ifrj.30.2.20","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.20","url":null,"abstract":"Fortification with micronutrient powders (MNPs) is recommended as a strategy for increasing the micronutrient content in complementary foods. However, plant-based diets commonly consumed in developing countries are rich in phytates and tannins, which decrease the micronutrient bioavailability. The present work analysed the relationship between the antinutrient content, and also iron and zinc bioaccessibility, in home-made MNP-fortified complementary feeding porridges refined with white rice, maize, white sorghum, finger millet, pearl millet, Irish potato, and banana samples, which were obtained from the local market and milled into flour. Porridges were prepared using the flour, cooled to 50°C, fortified with MNPs, and subjected to in vitro digestion. Total and bioaccessible zinc and iron were quantified using atomic absorption spectrometry. Tannins and phytates were analysed using Folin-Denis and high-performance liquid chromatography methods, respectively. Porridges were classified as having poor bioavailability if their phytate-zinc and phytate-iron molar ratios were > 15 and > 0.4, respectively. Only pearl millet and soybeans showed tannin levels higher than the recommended values. The lowest phytate level was observed in refined white rice (0.11 ± 0.04 g/100 g), and the highest was in pearl millet (2.83 ± 0.10 g/100 g). Zinc bioaccessibility ranged from 7.31% (finger millet) to 26.05% (corn-soy blend). Only pearl millet porridge was classified as having poor zinc bioavailability. Iron bioaccessibility ranged from 20.73% (refined white rice) to 0.62% (pearl millet). Refined white rice and Irish potato were the only foods with the phytate-iron ratio within the recommended range. Iron bioaccessibility decreased significantly with an increase in both tannin (r = -0.31, p = 0.045) and phytate (r = -0.39, p = 0.01) contents. Zinc bioaccessibility showed a significant positive relationship with tannin levels (r = 0.41, p = 0.008), but an insignificant inverse relationship with phytate levels (r = -0.072, p = 0.700). Iron bioaccessibility was adversely affected by phytate and tannin levels. To improve iron and zinc bioavailability in complementary foods, strategies for lowering the phytate and tannin contents at the household level are recommended.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"22 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76130205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Susceptibility of Ajwa dates (Phoenix dactylifera) to aflatoxin contamination based on liquid chromatography combined with electrospray ionisation-triple quadrupole tandem-mass spectrometry (LC-ESI-MS/MS)","authors":"M. Almaghrabi, Michael Morgan","doi":"10.47836/ifrj.30.2.04","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.04","url":null,"abstract":"Dates are a staple food across the world because of their religious, cultural, and nutritional importance. There are many different varieties of dates, one of which is the Ajwa variety. There have been no reports on the contamination of Ajwa dates by aflatoxins (AFs). Therefore, the present work was conducted to investigate the incidence of AFs in Ajwa dates for the first time. Samples (100) were analysed for AFs using liquid chromatography combined with electrospray ionisation-triple quadrupole tandem-mass spectrometry (LC-ESI-MS/MS). The method was validated and regarded as reliable due to good linearity (R2 > 0.99), satisfactory recovery (61.4 - 105.7%), precision (RSDs ≤ 12.29%), and sensitivity (LOD in the range of 0.042 - 0.013 μg/kg; LOQ in the range of 0.125 - 0.038 μg/kg). Surprisingly, no aflatoxins were detected, which might indicate that this popular type of date is not likely to pose potential health risks, though further research is required.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"40 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75703756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}