International Journal of Food Science最新文献

{"title":"Nutrition Education Improves Knowledge of Iron and Iron-Rich Food Intake Practices among Young Adolescents: A Nonrandomized Controlled Trial.","authors":"Michael Akenteng Wiafe, Charles Apprey, Reginald Adjetey Annan","doi":"10.1155/2023/1804763","DOIUrl":"10.1155/2023/1804763","url":null,"abstract":"<p><strong>Introduction: </strong>Nutrition education targeting adolescents' health has the potential to enhance their well-being into adulthood. This study assessed the impact of nutrition education on the knowledge of iron and iron-rich food intake practices of adolescents living in rural communities in Ghana.</p><p><strong>Method: </strong>An intervention study was conducted among 137 adolescents; 69 were assigned to the intervention group and 68 to the control group. Participants and guardians in the intervention group were involved in the nutrition education programme for six months. Participants in both groups completed sociodemographic, knowledge of iron, and iron-rich food intake practice questionnaires at pre- and postintervention. Data were analyzed by chi-square and <i>t</i>-tests.</p><p><strong>Results: </strong>At postintervention, the mean knowledge score (<i>p</i> < 0.05) in the intervention group and control group was 5.3 ± 1.7 and 3.9 ± 1.9, respectively. Interventions (76%) and controls (46%) had good knowledge status. The mean knowledge score of participants with good knowledge status in the intervention group was 6.1 ± 0.8 (<i>p</i> < 0.05), and the control group was 5.6 ± 0.7 (<i>p</i> < 0.05). Forty-two percent of participants in the interventions and 26% in the controls had good food intake status. Participants with good food intake status had mean food intake scores of 3.2 ± 0.4 (<i>p</i> < 0.05) and 3.8 ± 0.7 (<i>p</i> < 0.05) for the intervention and control groups, respectively. Both groups increased and had the same mean food intake score (1.5 ± 1.4, <i>p</i> > 0.05), however, relatively higher in the intervention group.</p><p><strong>Conclusion: </strong>Nutrition education improved the knowledge of iron and iron-rich food intake practices of participants in the intervention group compared to the control group. Nutrition education should be a critical component in the management and prevention of micronutrient deficiency in adolescents.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10070029/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9257835","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":"Fabrication of Nutraceutical Beverage from Saffron (Crocus sativus L.) Extract and Studying Its Health Effects","authors":"Q. Y. Jameel, N. K. Mohammed, M. A. Ajeel","doi":"10.1155/2023/7130266","DOIUrl":"https://doi.org/10.1155/2023/7130266","url":null,"abstract":"A saffron extract-based beverage (SEBB) was formulated and characterized based on its sensory attributes and health benefits. The main bioactive compounds of saffron extract (crocin and safranal) were quantified. Three formulations of SEBB were prepared based on the sucrose concentration: SEBB 1 contained 65 g of sucrose per 500 ml, SEBB 2 contained 17.5 g, and SEBB 3 contained 79.5 g. The SEBB most desired by consumers was then subjected to biochemical analysis to evaluate its antioxidative effects on the damage induced by food contaminated with carbon tetrachloride (CCl4). Fifteen albino rats were split into five groups and treated with different doses of CCl4 or SEBB according to the planned animal experiment for 62 days. Sensory evaluation illustrated that SEBB 1 had the highest acceptability scores. The content of crocin and safranal was 23.039 and 4.135 ppm, respectively. The SEBB ameliorated the increased activity of enzymes involved in liver and kidney function and improved the total antioxidant capacity, blood glucose, and lipid profile.","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73023654","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 Practices and Nutrient Intake of Internally Displaced School Children in the West Region of Cameroon.","authors":"Nwachan Mirabelle Boh,&nbsp;Ejoh Richard Aba,&nbsp;Chefu Burnice Lemfor","doi":"10.1155/2023/9954118","DOIUrl":"https://doi.org/10.1155/2023/9954118","url":null,"abstract":"<p><strong>Background and aims: </strong>Poor diets and subsequent malnutrition are among the greatest current societal challenges triggering immense health and economic burden especially among populations that are forcibly displaced. It is indispensable to establish the dietary patterns of any population, especially in displaced populations, in order to develop and effectively implement interventions for the specific population.</p><p><strong>Methods: </strong>A cross-sectional study was conducted to assess dietary practices and nutrient adequacy of 307 internally displaced pupils aged between 5 and 15 years in the West Region of Cameroon. Pretested, structured interviewer questionnaires were used to collect data on the demographic and socioeconomic status of the children and their caregivers, the nutrition knowledge of caregivers, the dietary practices of the children, dietary diversity, their food sources, and coping strategies that were used during food shortage. SPSS version 23 was used to analyze the data. The dietary diversity of the children was assessed at the individual level using FAO method of assessing women's dietary diversity score.</p><p><strong>Results: </strong>Out of the total 307 children, 148 (48.2%) were boys and 159 (51.8%) were girls. During food shortages, most of the mothers/caregivers (72%) used borrowing as the main auxiliary food source and others (28%) used food as payment for work or begging. A majority of the children (56%) usually ate only two times in a day. Most of the children were of unacceptable or low dietary diversity (66.2%). The most frequently consumed food group was cereals as it was eaten by 21% of the children, seven or more times per week; meanwhile, the least was animal products with only 3% of the children consuming it seven or more times weekly. Their diets were energy-deficient (1640.5 ± 1.64 kcal) and unbalanced with daily inadequate protein (18.45 ± 1.13 g), vitamin A (470.27 ± 1.38 <i>μ</i>g), and iron (4.02 ± 0.08 mg) intake. The nutrition knowledge of the mothers/caregivers was poor as less than half (41%) of them had an acceptable nutrition knowledge.</p><p><strong>Conclusion: </strong>The high prevalence of poor dietary patterns and poor nutrition knowledge imposes the necessity of developing nutritional interventions and education strategies aimed at promoting healthy eating habits in the children.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9966561/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10794257","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":"Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification.","authors":"Markos Makiso Urugo,&nbsp;Tadele Tuba Tringo","doi":"10.1155/2023/9947841","DOIUrl":"https://doi.org/10.1155/2023/9947841","url":null,"abstract":"<p><p>Some plant foods evolve defense mechanisms to protect themselves from predators by producing inherent chemicals as secondary metabolites such as cyanogenic glycosides, glycoalkaloids, glucosinolates, pyrrolizidine alkaloids, and lectins. These metabolites are beneficial for the plant itself but toxic to other organisms, including human beings. Some of these toxic chemicals are believed to have therapeutic benefits and are therefore used to protect against chronic health complications such as cancer. Inversely, short- and long-term exposure to significant amounts of these phytotoxins may end up with chronic irreversible negative health problems in important organ systems, and in severe cases, they can be carcinogenic and fatal. A systematic literature search of relevant published articles indexed in Google Scholar®, PubMed®, Scopus®, Springer Link®, Web of Science®, MDPI®, and ScienceDirect databases was used to obtain the necessary information. Various traditional and emerging food-processing techniques have been found to considerably reduce most of the toxicants in the food to their safest level. Despite their ability to preserve the nutritional value of processed foods, emerging food processing methods have limited application and accessibility in middle- and low-income countries. As a consequence, much more work is recommended on the implementation of emerging technologies, with additional scientific work on food processing methods that are effective against these naturally occurring plant food toxicants, particularly pyrrolizidine alkaloids.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10159748/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9784619","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":"Nutrient Density and Microbial Safety of Open-Air-Dried Beef Meat and Its Biochemical and Organ Histopathology Effects in Albino Rats: A Promising Ingredient for Complementary Food Formulation.","authors":"Kifle Habte,&nbsp;Meseret Azene,&nbsp;Yohannes Chanyalew,&nbsp;Samson Girma,&nbsp;Chala Bashea,&nbsp;Asrat Yehualshet,&nbsp;Getamesay Behailu,&nbsp;Abiy Abebe,&nbsp;Masresha Tessema","doi":"10.1155/2023/2202312","DOIUrl":"https://doi.org/10.1155/2023/2202312","url":null,"abstract":"<p><strong>Introduction: </strong>Dried beef meat is a major source of essential fatty acids, minerals, and vitamins that are digestible and absorbable, thus could be a potential source of nutrients in complementary food formulations. Composition, microbial safety, and organ function tests were analyzed, and histopathological effect of air-dried beef meat powder was determined in rat model.</p><p><strong>Methods: </strong>Three groups of diets were given for the three groups of animals: (1) standard rat diet, (2) meat powder+standard rat diet (1 : 1 formulation), and (3) dried meat powder. A total of 36 Wistar albino rats (18 males and 18 females) of 4-8 weeks old were used and randomly assigned to the experiments. After acclimatization for one week, the experimental rats were followed for 30 days. Microbial analysis, nutrient composition, organ histopathology (liver and kidney), and organ function tests were conducted from serum samples taken from the animals.</p><p><strong>Results: </strong>Protein, fat, fiber, ash, utilizable carbohydrate, and energy contents of meat powder on a dry weight basis were 76.12 ± 3.68, 8.19 ± 2.01, 0.56 ± 0.38, 6.45 ± 1.21, 2.79 ± 0.38 g/100 g, and 389.30 ± 3.25 kcal/100 g, respectively. Meat powder could be also a potential source of minerals such as potassium (766.16 ± 77.26 mg/100 g), phosphorus (150.35 ± 16.26 mg/100 g), calcium (18.15 ± 7.80 mg/100 g), zinc (3.82 ± 0.10 mg/100 g), and sodium (123.76 ± 32.71 mg/100 g). Food intakes were lower in MP group compared to the others. According to organ histopathology results, animals fed with the diet have shown normal values, except rise in alkaline phosphatase (ALP) and creatine kinase (CK) in groups fed with meat powder. The results of organ function tests were all within the acceptable ranges and comparable with their counterpart control groups. However, some of the microbial contents of the meat powder were not within the recommended level.</p><p><strong>Conclusion: </strong>Dried meat powder has a higher amount of nutrients, which would be a potential recipe in complementary food preparation that can support to reduce child malnutrition. However, further studies need to be conducted on the sensory acceptability of formulated complementary foods containing dried meat powder; also, clinical trials are aimed at observing the effect of dried meat powder on child linear growth.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9974284/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10826656","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":"Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder.","authors":"Clinton O Nyakang'i,&nbsp;Eunice Marete,&nbsp;Rebecca Ebere,&nbsp;Joshua M Arimi","doi":"10.1155/2023/6860806","DOIUrl":"https://doi.org/10.1155/2023/6860806","url":null,"abstract":"<p><p>Consumption of avocado (<i>Persea americana</i> Mill.) has increased worldwide in recent years. The avocado pulp is used, but the peel and seed are discarded as waste. Studies have shown that the seeds are rich in phytochemicals that can be utilized in food systems. The objective of this study was to evaluate the potential of Hass avocado seed as a source of polyphenols in the processing of model beverages and baked products with functional properties. The proximate analysis of the avocado seed powder was carried out. The shelf life of phenols in avocado seed powder (ASP) stored in dark, amber-colored bottle and transparent bottle was studied for six months. The seed extract was incorporated into model beverages of different pHs stored at refrigerated and ambient temperatures, and the shelf life was monitored for 20 weeks. The seed powder was incorporated into baked products at 0, 15, 30, or 50% followed by total phenolic content and sensory property analysis. Proximate composition of the seed powder for moisture, ash, protein, fiber, fat, and total carbohydrates was 14.19, 1.82, 7.05, 4.00, 13.64, and 59.30 percent, respectively. During storage of the seed powder, there was no significant difference (<i>P</i> > 0.05) in the phenol content under the different storage light conditions for six months. In the model beverages, lower pH levels (2.8, 3.8, and 4.8) and those stored at ambient temperatures (25°C) recorded lower phenol content than the control pH, i.e., 5.5, and those under refrigerated conditions throughout the storage period studied (20 weeks). The concentration of phenols in the baked products increased with increasing avocado seed powder. The color of all the queen cake formulations was liked very much by the sensory panel. The aroma of 0% and 15% ASP was liked very much, while the other formulations (30% and 50%) were liked moderately. The taste rating and overall acceptability decreased with an increasing avocado seed powder in the queen cake formulations. Avocado seed extracts can be incorporated to prepare functional beverages and functional baked products that are acceptable by sensory panelists.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10247324/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9982445","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":"Nutritional Quality and Popability of Popcorn (<i>Zea mays</i> L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa.","authors":"Oyeyemi A Dada,&nbsp;Sydney Mavengahama,&nbsp;Funso R Kutu","doi":"10.1155/2023/6115098","DOIUrl":"https://doi.org/10.1155/2023/6115098","url":null,"abstract":"<p><p>The dietary value of popcorn, an important snack, depends on its proximate and nutritional constituents, while the economic worth is based on popability and expansion traits of the kernels. There is paucity of information on how soil fertility influences or relates with popping potentials as well as quality of popcorn kernel in semi-arid region. Therefore, the proximate composition and popping parameters of popcorn in response to organic and inorganic fertilizers were investigated. The field trial was conducted in 2017-2019, and it comprised five amendment rates including 90 and 180 kg ha^-1 NPK fertilizer and 4 and 8 t ha^-1 compost and unamended treatment as the control. The trial was arranged in randomized complete block design in triplicate. Data on kernel yield, biomass, and harvest index were evaluated. Kernels were analysed for proximate composition and popping indices using standard procedures. Across the two seasons, mean protein (8.1%) and fibre (10.2%) contents were highest in kernels from plots fertilized with NPK at 180 kg ha^-1, while grains from plots fertilized with 8 t ha^-1 compost had the highest moisture (19.3%) and starch (50.1%) contents. The highest kernel expansion of 54.18 cm³ g^-1 and 77.6% popped kernels were obtained in plots fertilized with 4 t ha^-1 compost. Most of the kernels (61%) were small-sized caryopsis. Popability is significantly associated with volume expansion (<i>r</i> = 0.696). Proximate components and popability improved greatly in compost-augmented field relative to the unfertilized plots. Application of 4 or 8 t ha^-1 sorted municipal solid waste compost to Luvisol enhanced growth and nutritional quality of popcorn. In view of promoting nutrient cycling towards improving soil fertility without compromising environmental health, compost is comparable and a good alternative to fossil-based mineral fertilizers.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10287524/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9718228","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":"Antioxidant and Immunomodulatory Activities of Polysaccharides from Fermented Wheat Products of <i>Grifola frondosa</i>: <i>In Vitro</i> Methods.","authors":"Xiaoqing Xu,&nbsp;Ying Liu,&nbsp;Chunli Pan,&nbsp;Shaoliang Han,&nbsp;Lan Ma,&nbsp;Yu Qiao,&nbsp;Bo Shi,&nbsp;Qing Peng","doi":"10.1155/2023/3820276","DOIUrl":"https://doi.org/10.1155/2023/3820276","url":null,"abstract":"<p><p>Despite the well-known health benefits of <i>Grifola frondosa</i>, there is a lack of understanding regarding the potential antioxidant and immunomodulatory properties of different varieties when fermented with wheat grains. We aimed to explore the potential of <i>G. frondosa</i>-fermented wheat flour as a functional food. Three varieties of <i>G. frondosa</i> (GFA, GFB, and GFC) were fermented with wheat grains for solid-state fermentation. Polysaccharides were extracted and analyzed for total sugar content, monosaccharide composition, Mw profile, antioxidant activity, cytotoxicity, and immunomodulatory properties. Results were evaluated using HPLC, DPPH assay, MTS assay, Griess reagent, and ELISA method. Our study found variations in three different varieties of <i>G. frondosa</i>-fermented wheat polysaccharides. Glucose was the predominant monosaccharide, followed by galactose and mannose. Each variety had a different molecular weight distribution, with GFA-wheat mainly present in fraction II, GFB-wheat in fraction I, and GFC-wheat in fraction III. At a concentration of 1.25 mg/mL, GFA-wheat and GFB-wheat polysaccharides increased DPPH scavenging ability by 76.8% and 58.7%, respectively. The polysaccharides showed no apparent toxic effect and enhanced the production of NO, IL-6, and TNF-<i>α</i> in RAW 246.7 macrophages. GFB-wheat polysaccharides demonstrated remarkable immunomodulatory properties at a concentration of 5 <i>μ</i>g/mL. Our study provides a theoretical basis for using <i>G. frondosa</i> in wheat staple agricultural products to improve human health.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10432006/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10404067","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 Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread.","authors":"Nazir Kizzie-Hayford,&nbsp;Joshua Akanson,&nbsp;Jerry Ampofo-Asiama,&nbsp;Ernest Ekow Abano","doi":"10.1155/2023/7892739","DOIUrl":"https://doi.org/10.1155/2023/7892739","url":null,"abstract":"<p><p>Tiger nut is a valuable source of fiber, lipids, minerals, and carbohydrates. However, avenues for incorporating tiger nuts into food remain underexplored, especially in several tropical countries where the plant grows well. The current study investigated the effects of partially substituting wheat flour (WF) with tiger nut flour (TNF) on the physical and sensory properties of different bread types to evaluate the more amenable system for tiger nut incorporation. The substitution was done at WF:TNF ratio of 100 : 0, 90 : 10, 85 : 15, 80 : 20, 75 : 25, and 70 : 30 for butter bread (B_b), tea bread (T_b), and sugar bread (S_b). The results show that WF substitution with TNF increased bread brownness and color saturation and decreased lightness, showing the highest impact on S_b, followed by T_b and B_b. Additionally, bread-specific volume decreased significantly after 20% (B_b), 25% (T_b), and 30% (S_b) TNF substitution. Furthermore, substituting WF with 30% TNF increased crumb hardness from approx. 1.87 N to 3.64 N (B_b), 3.46 N to 8.14 N (T_b), and 6.71 N to 11.39 N (S_b) and caused significant increases to 17.80 N (T_b) and 21.08 N (S_b) after 3 d storage. Only a marginal effect on storage hardness (4.32 N) was observed for B_b. Substituting WF with 10% TNF for B_b or 25% TNF for T_b led to significantly higher consumer (<i>N</i> = 56) scores for all attributes and overall acceptability. However, no significant effect on the overall acceptability of S_b was observed. Flash profiling showed frequently used descriptors for B_b as <i>firm</i>, <i>moist</i>, <i>buttery</i>, <i>smooth</i>, and <i>astringent.</i> After 10% TNF substitution, descriptors were <i>chewy</i>, <i>firm</i>, <i>sweet</i>, <i>porous</i>, <i>dry</i>, and <i>caramel</i>, and that of 30% TNF were <i>grainy</i>, <i>chocolate</i>, <i>brown</i>, <i>nutty</i>, and <i>flaky</i>. Substituting WF with TNF increased the lipids, fiber, and minerals content but decreased the protein and carbohydrate contents of bread. TNF substitution led to different physical and sensory effects depending on bread type, showing that B_b with 10% or T_b with 25% TNF is more comparable with the overall acceptance quality of 100% WF. The study is relevant for utilizing tiger nuts as an ingredient in bread products.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873436/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10627319","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":"Edible Coating Formulated by Optimization from <i>Aloe vera</i>, Starch, and Arabic Gum Improved the Conservation of Banana (<i>Musa acuminata</i>) Fruits.","authors":"Alain Ngotio Tchinda,&nbsp;Mariette Anoumaa,&nbsp;Franck Laurins Tchouala Tazo,&nbsp;Eugène Tafre Phounzong,&nbsp;Odelonne Justine Kenfack,&nbsp;Martin Lekeufack,&nbsp;Roger Braogue Doumdi,&nbsp;Jean Aghofack Nguemezi,&nbsp;Théophile Fonkou","doi":"10.1155/2023/3746425","DOIUrl":"https://doi.org/10.1155/2023/3746425","url":null,"abstract":"<p><p>Banana is a very perishable climacteric fruit with consequence of large postharvest losses. The objective of the present study was to improve the postharvest shelf life of bananas. Fruits from the Melong locality were treated with coating solutions formulated with a mixture of <i>Aloe vera</i>, starch, and Arabic gum at different concentrations. These concentrations were obtained using the response surface methodology in order to establish the relationship between independent variables (ripening parameters) and dependent variable (<i>Aloe vera</i>, starch and Arabic gum), which led to the generation of experimental design as well as the prediction of result model. The effects of the coating solutions were evaluated on firmness, percentage of ripening, weight loss, chlorophyll <i>a</i>, chlorophyll <i>b</i>, and total soluble solid contents. The results showed that the combination of <i>Aloe vera</i>, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids. The coefficients of determination (<i>R</i>²) of the responses were all above 80% indicating that the experimental data fit well with the predicted responses. The interactions that influenced most of the responses were those between <i>Aloe vera</i>-starch and <i>Aloe vera</i>-Arabic gum. The optimum concentrations obtained for the mixture of the final solution were 286.799 ml.l^-1 (<i>v</i>/<i>v</i>), 102.589 g.l^-1 (<i>m</i>/<i>v</i>), and 1.0888% (<i>m</i>/<i>v</i>) for <i>Aloe vera</i>, starch, and Arabic gum, respectively.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10504049/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10655421","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}