International Journal of Food Science最新文献

{"title":"Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix.","authors":"Bożena Stodolak, Maja Grabacka, Anna Starzyńska-Janiszewska, Robert Duliński","doi":"10.1155/2024/5596798","DOIUrl":"10.1155/2024/5596798","url":null,"abstract":"<p><p>Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with <i>Rhizopus</i>. A variety of substrates can be processed into tempe in the presence of other microorganisms. In this study, grass pea seeds with the addition of flaxseed oil cake (20% w/w) were either fermented using individual mould strains-<i>Rhizopus oryzae</i>, <i>R. oligosporus</i>, and <i>Mucor indicus</i>-or cofermented with the moulds and <i>Lactiplantibacillus plantarum</i>. In the obtained products, the content of dietary fibre, B group vitamins, and the level of peptides and antioxidant potential in aqueous extracts were measured. Moreover, peptides, angiotensin I convertase inhibitor, and antioxidant activity were determined after <i>in vitro</i> digestion. The effect of digestates on the differentiation of enterocytes was also investigated. Fermentation generally resulted in a decrease in the dietary fibre, especially the insoluble fraction (30-50%). The product obtained with <i>R. oryzae</i> was the best source of riboflavin and thiamine among all tested. The fermentation process promoted the accumulation of water-soluble peptides and antioxidant compounds. After <i>in vitro</i> digestion, the largest amount of antioxidant and antiradical compounds was released from tempe obtained with <i>R. oryzae</i>. However, the enrichment of the products with antioxidants resulting from solid-state fermentation did not simply translate into an improvement in antioxidant potential after digestion. Generally, fermentation carried out in the presence of <i>L. plantarum</i> brought positive effects only in the case of <i>R. oligosporus</i> DSM 1964. Digestion products obtained from <i>R. oryzae</i> tempe had a positive effect on the viability of Caco-2 cells differentiated into enterocytes. Interestingly, a higher activity of differentiation markers (alkaline phosphatase and sucrase-isomaltase) was observed under the influence of digestate of <i>R. oryzae</i> and <i>L. plantarum</i> tempe.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"5596798"},"PeriodicalIF":4.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10977329/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140318252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Potentially Ecosustainable Hazelnut/Carob-Based Spread.","authors":"Laura Principato, Daniele Carullo, Alice Gruppi, Guillermo Duserm Garrido, Gianluca Giuberti, Milena Lambri, Giorgia Spigno, Andrea Bassani","doi":"10.1155/2024/4863035","DOIUrl":"10.1155/2024/4863035","url":null,"abstract":"<p><p>Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and environmental profile. The aim of this work was then to develop an innovative hazelnut/carob-based spread with potential high sustainability and nutritional profile, including the exploitation of grape-processing residues (grape skin flour and grapeseed oil) and carob pulp as cocoa surrogate. Rheological (rotational/oscillatory), oxidative, and thermal features of the spread were assessed and compared with two commercial nut-cocoa-based products. Tribology was used to mimic and evaluate the spreads' behavior during oral consumption, and sensory profile (by quantitative descriptive analysis) was also assessed. All products exhibited a pseudoplastic behavior, with the elastic component prevailing over the viscous one. The innovative product showed the highest lubricity from both rheological and sensory analysis, thus well correlating to the obtained lowest viscosity and friction factor trends. Grapeseed oil provided a better nutritional profile, but the largest amount of unsaturated fatty acids promoted oxidation, despite the higher total phenolic content and antioxidant capacity coming from the use of carob and grape skin powders. The sensory perception investigation revealed a characteristic mouthfeel/flavor for the new spread identified having a more fluid consistency and a bitter/sour taste, together with a greater stickiness and a poorer smoothness due to a higher fiber content and solid fat absence.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4863035"},"PeriodicalIF":4.0,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10957253/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140184420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antihypertensive Property of Celery: A Narrative Review on Current Knowledge.","authors":"Sondos Alobaidi, Eman Saleh","doi":"10.1155/2024/9792556","DOIUrl":"https://doi.org/10.1155/2024/9792556","url":null,"abstract":"<p><strong>Background: </strong>The incidence of hypertension is increasing significantly on a global scale, and it is considered the leading cause of heart disease and death. Despite the availability of hypotensive drugs, they have many side effects that decrease adherence to treatments and lead to uncontrolled blood pressure. Studies have revealed that celery contains bioactive compounds that oppose hypotensive effect.</p><p><strong>Methods: </strong>A thorough literature review was conducted using Scopus, PubMed, and Google Scholar databases. To identify relevant studies on the topic, our search strategy employed keywords such as \"celery,\" \"<i>Apium gravenols L</i>,\" \"hypertension,\" \"high blood pressure,\" \"apigenin,\" \"antihypertensive,\" and \"hypotensive.\" The search was limited to articles published between January 2013 and December 2023. The inclusion criteria were original research articles that involved both animal and human subjects, published in English, and reported results applicable to the subject of this review. Review articles or articles in the form of theses or books were excluded.</p><p><strong>Results: </strong>The available evidence revealed that celery enhances blood pressure parameters. Clinical trials clarified that celery possesses its effect through many bioactive compounds, specifically 3-n-butylphthalide and apigenin. Based on animal and human studies, celery seems to elicit blood pressure regulation mainly by the vasodilatory, diuretic, and calcium channel-blocking properties. Furthermore, celery seed extract seems to exert a bradycardia effect.</p><p><strong>Conclusion: </strong>The current literature review showed a considerable number of studies on the hypertensive models, which confirmed that celery and its extracts are effective hypotensive agents. Some limitations in comparing published data should be considered, including differences in doses, extracts, species of celery, and administration form.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9792556"},"PeriodicalIF":4.0,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10950410/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140174607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Knowledge, Attitude, and Food Safety Practices among Street Food Vendors at a Metropolitan District in Ghana: A Cross-sectional Study.","authors":"Abraham Norman Nortey, Hubert Amu, Ebenezer Senu, Alfred Effah","doi":"10.1155/2024/5553942","DOIUrl":"10.1155/2024/5553942","url":null,"abstract":"<p><strong>Background: </strong>Street food is a vital component of cities and towns in developing countries. However, food poisoning has been associated with inadequate knowledge of food safety practices and inappropriate food handling. We examined the knowledge, attitude, and practices of street food sellers in the Takoradi Submetropolis, Ghana, on food safety and hygienic practice.</p><p><strong>Method: </strong>In this descriptive cross-sectional study, 406 street food vendors were recruited based on a simple random sampling technique from the Sekondi-Takoradi Metropolis, Ghana, using a structured questionnaire. Data collected were analyzed with the chi-square test and binary logistic regression using Stata (version 16) software. Statistical significance was set at <i>p</i> < 0.05.</p><p><strong>Results: </strong>The level of knowledge was low among 70.4% of the food vendors, and 51% had negative attitudes towards food safety and hygiene. Food hygiene practices were also poor among 52.3% of the participants. The predictors of low knowledge level were senior high (aOR = 0.37, 95% CI (0.19-0.70), <i>p</i> = 0.002) and junior high education (aOR = 0.52, 95% CI (0.27-0.99), <i>p</i> = 0.047). Having senior high education (aOR = 0.37, 95% CI (0.17-0.82), <i>p</i> = 0.014), prior training on food safety and hygiene (aOR = 0.50, 95% CI (0.29-0.84), <i>p</i> = 0.010), and having high level of knowledge (aOR = 0.33, 95% CI (0.20-0.54), <i>p</i> = 0.001) were associated with lower likelihood of negative attitude towards food safety and hygiene. Moreover, having junior high education (aOR = 6.20, 95% CI (2.78-13.87), <i>p</i> = 0.001), high level of knowledge (aOR = 4.70, 95% CI (2.77-7.98), <i>p</i> = 0.001), and positive attitude towards food safety and hygiene (aOR = 1.76, 95% CI (1.08-2.87), <i>p</i> = 0.023) were associated higher odds of good food practice.</p><p><strong>Conclusion: </strong>Knowledge and attitude regarding food safety and hygienic practices was poor among street food vendors. Future initiatives should focus on establishing training programs for food vendors within the metropolitan assembly to improve their knowledge on food safety and hygienic practices.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"5553942"},"PeriodicalIF":4.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10942817/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140143376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d'Ivoire.","authors":"Affoué Tatiana Kouassi, Adjoua Christiane Eunice Boko, Sika Hortense Blei, Djédoux Maxime Angaman, Yao Sadaiou Sabas Barima","doi":"10.1155/2024/1543904","DOIUrl":"10.1155/2024/1543904","url":null,"abstract":"<p><p>Côte d'Ivoire remains the world's leading producer of cocoa beans. However, cocoa farming is now recognized as a primary cause of deforestation in the country. To combat deforestation, the Ivorian government recently advocates for agroforestry, a farming technique involving the cultivation of cocoa trees with fruit or forest trees. Yet, the impact of these associated trees and their shade on the quality of produced cocoa beans remains relatively unknown. This study is aimed at evaluating the influence of tree shade in cocoa farms on the quality of cocoa beans produced in the Bonon area. Morphological, biochemical, and functional analyses were performed on cocoa beans from shaded, partially shaded, and sunny subplots. Overall, only beans from shaded subplots showed better commercial quality. Regarding nutritional potential, results demonstrated that acidity, protein content, and vitamin C levels were influenced by shade. Low protein levels were observed in beans from sunny areas. The presence of moderate shade significantly favored good foaming power and foam stability. These findings play a key role in the perceived quality and application of these beans in the food and cosmetic industry. Moreover, these discoveries open new research perspectives in the field of food biochemistry and sustainable agriculture.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"1543904"},"PeriodicalIF":4.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10937077/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140119479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hygienic Practices of Vendors and Their Contribution to Coliform, <i>Salmonella</i>, and <i>Shigella</i> Bacteria of Raw Milk at Asella Town, Oromia, Ethiopia.","authors":"Hirpo Tusa, Tsegaye Alemayehu, Bereket Wake Subussa, Henok Ayalew, Musa Mohammed Ali","doi":"10.1155/2024/8869022","DOIUrl":"10.1155/2024/8869022","url":null,"abstract":"<p><strong>Background: </strong>Coliform, <i>Salmonella</i>, and <i>Shigella</i> are among the most encountered bacteria in raw milk. This study is aimed at determining the extent of coliform, <i>Salmonella</i>, and <i>Shigella bacteria</i> in raw milk and vendor hygiene practices at Asella town, Oromia Regional State, Ethiopia, from March 1 to 30, 2022.</p><p><strong>Methods: </strong>In this study, 210 milk vendors were included; each vendor provided a 50 ml sample of raw milk. Bacteria were isolated and identified using standard bacteriological techniques. Data were entered and analyzed using EPI info version 7 and SPSS version 22, respectively. A binary logistic regression model was applied to determine the factors associated with bacterial contamination of raw milk.</p><p><strong>Results: </strong>The total contamination percentage of raw milk was 50 (23.8%) (95% CI: 18.1-29.5%). The predominant bacteria identified were coliform 43 (20.5%) followed by <i>Salmonella</i> species 7 (3.3%). Among coliforms, the predominant bacteria were <i>Citrobacter</i> species 15 (34.9%) followed by <i>Enterobacter</i> species 11 (25.6%), <i>Escherichia coli</i> and <i>Serratia</i> species each 6 (14%), and <i>Klebsiella</i> species 5 (11.6%). However, no <i>Shigella</i> was isolated in this study. Not having the habit of washing cow teats (<i>p</i> < 0.0001), the habit of washing teats with tap water (<i>p</i> < 0.0001), not having separate cloth during milking (<i>p</i> < 0.0001), not having a practice of testing milk for bacterial contamination (<i>p</i> = 0.027), and not having separate vending environment (<i>p</i> = 0.039) were significantly associated with bacterial contamination of raw milk.</p><p><strong>Conclusions: </strong>The percentage of bacterial contamination of milk was found to be high. Participants without a habit of washing cow teats, a habit of washing milk utensils with only tap water, and not having separate vending environments were associated factors for bacterial contamination of raw milk. Milk vendors are advised to develop the habit of washing teats before milking, avoid washing teat/milk utensils only with tap water, and have a separate vending environment.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8869022"},"PeriodicalIF":4.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10914430/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140039288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Compliance Level and Stability of Micronutrients in Fortified Maize Flour in Tanzania.","authors":"Abdulsudi Issa-Zacharia, Gudila Boniface Mareni","doi":"10.1155/2024/7746750","DOIUrl":"10.1155/2024/7746750","url":null,"abstract":"<p><p>Maize flour fortification was introduced in Tanzania in 2011 to address the risk of micronutrient deficiency to children, adolescents, and women of childbearing age. Fortified maize flours are processed by small-scale processors who are exempted from mandatory fortification. The current study is aimed at assessing the compliance and stability of fortified processed maize flour with zinc, iron, and folic acid by small-scale processors in comparison to the recommended Tanzania national standards (TZS 328). A total of 69 samples of fortified maize flour were collected at the point of production and retail outlets in Dar es Salaam and Morogoro municipalities, Tanzania. Micronutrients (zinc and iron) were analysed using microwave plasma atomic emission spectrometry (MP-AES), and folic acid was analysed using high-performance liquid chromatography (HPLC). The mean concentrations of micronutrient were significantly (<i>p</i> < 0.05) higher at the production site compared to the retail outlet. The amount of iron, zinc, and folic acid in the samples at the production site was 27.17 ± 1.63 mg/kg, 30.56 ± 2.01 mg/kg, and 0.69 ± 0.02 mg/kg, respectively, while it was 19.34 ± 0.97 mg/kg, 21.71 ± 1.50 mg/kg, and 0.49 ± 0.02 mg/kg for iron, zinc, and folic acid, respectively, at the retail outlets. Only 31.6% of the assessed samples from production and 12.9% from retail outlets complied with the recommended national standard. The stability of iron, zinc, and folic acid for the fortified maize flour stored at room temperature (20-32°C) for six months was 95.8%, 96.9%, and 66.9%, respectively. Further investigation on the consistency performance of the dosifier and consistency training of working in the processing unit on the requirements of fortification standards should be done.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"7746750"},"PeriodicalIF":4.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10904681/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140021722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulation of Physical and Thermal Properties in Wild Banana (<i>Musa balbisiana</i> Colla) Seed Powder by Moisture Variations.","authors":"Murlidhar Meghwal, Chitra Lekhwar, Yogesh Kumar, Vivek Kumar, Rajat Suhag, Pramod K Prabhakar","doi":"10.1155/2024/8846365","DOIUrl":"10.1155/2024/8846365","url":null,"abstract":"<p><p>Engineering and flow properties of banana seed powder as a function of moisture content are important for processing, handling, packaging, and transport processes. The bulk density, tapped density, and porosity increased from 377.37 to 427.36 kg m^-3, 622.08 to 746.33 kg m^-3, and 38.99-43.74%, respectively, within the increasing moisture content range. The Hausner ratio (Hr) and Carr's compressibility index (CI) significantly (<i>p</i> < 0.05) increased with an increase in moisture content (6.16-19.56% db) of banana seed powder, whereas HR fell in the range of 1.4-2.0, indicating cohesive characteristics of banana seed powder. The angle of repose, angle of spatula, and angle of fall exhibited a linear increase, ranging from 40.6° to 49°, 33.4° to 39.4°, and 35.6° to 42.6°, respectively, with increasing moisture content. The static coefficient of friction was found to be highest for aluminium and glass surfaces and least for stainless steel. The water activity and swelling power of banana seed powder showed a significant increase, while the solubility and oil absorption capacity exhibited a significant decrease within the range of increasing moisture content. The thermal characteristics of wild banana seed powder, such as thermal conductivity (0.16 to 0.20 Wm^-1 K^-1) and volumetric specific heat (0.58 to 0.99 MJm^-3 K^-1), demonstrated an increasing trend as the moisture content increased. However, the thermal diffusivity showed a decrease from 0.31 to 0.19 (×10^-6 m²s^-1) with the increase in moisture content.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8846365"},"PeriodicalIF":4.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10904682/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140021723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simultaneous Content Determination of Mono-, Di-, and Fructo-oligosaccharides in Citrus Fruit Juices Using an FTIR-PLS Method Based on Selected Absorption Bands","authors":"Yurika Yajima, Hideyuki Wakabayashi, K. Suehara, T. Kameoka, Atsushi Hashimoto","doi":"10.1155/2024/9265590","DOIUrl":"https://doi.org/10.1155/2024/9265590","url":null,"abstract":"A quantification method was developed to determine the sugar components, either following addition or enzymatic treatment, in citrus fruit juices containing additional fructo-oligosaccharides using midinfrared spectroscopy. For the quantification, we compared the results obtained by applying the simultaneous equation method, which uses very little wavenumber information, and the partial least squares (PLS) regression method, which requires a lot of wavenumber information. In order to prevent overfitting in the PLS method, we concentrated on reducing the amount of spectral data used in the analysis. The corresponding FTIR-PLS method led to an accurate quantification of the sugar contents, even in enzymatically treated orange juices with complicated compositions. The spectral data used for model calibration were significantly reduced by focusing on the absorption and assignment information of the sugar components. The RMSEs of Glc, Fru, Suc, GF2, and GF3 in enzyme-treated orange juice before and after spectral data reduction were 0.50, 0.46, 0.61, 0.74, and 0.61 g/L and 0.51, 0.49, 0.73, 0.86, and 0.61 g/L, respectively. The developed method could be easily implemented for practical applications, using a simple measuring instrument since only absorption information at the limited absorption bands is required.","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"4 6","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139440339","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":"Analysis of Fatty Acids and Amino Acids of Three Local Freshwater Bagridae Fish Species in the Kampar Kanan River, Indonesia, for Food Security","authors":"A. Azrita, H. Syandri, H. Zakeri, Harfiandri Damanhuri, N. Aryani","doi":"10.1155/2024/6639837","DOIUrl":"https://doi.org/10.1155/2024/6639837","url":null,"abstract":"Fish have become an irreplaceable dietary source of animal protein, especially among households with low socioeconomic status in rural and urban areas of Indonesia. This study is aimed at analysing the proximate composition, minerals, fatty acids, and amino acids of three local Bagridae fish species in the Kampar Kanan river, Indonesia. The standard AOAC method was employed to examine the proximate composition of the carcass, and the analysis of amino acids and fatty acids was conducted through HPLC and GC-MS, respectively. The mineral content was determined using AAS. The nutrient composition results of Hemibagrus nemurus, Hemibagrus wyckii, and Mystus nigriceps revealed that the protein content was 24.26%, 22.57%, and 21.39% (% dry weight), whereas the total lipid content was 6.64%, 7.47%, and 7.75%, respectively. Regarding mineral contents, the calcium levels ranged from 1.49 to 1.66 mg/g, iron levels from 28.35 to 40.36 μg/g, and zinc levels from 24.03 to 54.46 μg/g. Among the fatty acids, palmitic acid was the most abundant in all three species, accounting for 25.59–30.70% of the total fatty acids. Additionally, significant amounts of C18:1 (oleic acid), C18:0 (stearic acid), and C20:4 (arachidonic acid) were also detected as primary fatty acids. The calculated atherogenic index values in the three species of Bagridae fish ranged from 0.73 to 0.99, while the thrombogenic index values varied between 0.54 and 0.75. The predominant amino acids found in the three species of Bagridae fish were glutamic acid with their concentrations ranging from 9.10 to 24.34%. These results indicate that consuming the meat of these three freshwater Bagridae fish species caught in the wild does not pose any health risks to consumers. They can be considered a safe and suitable food source with good nutritional quality.","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"40 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139384826","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}