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Microbiological quality of some fresh wild edible mushrooms 几种新鲜野生食用菌的微生物品质
Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23029
Nilgün Öncül, Mehtap Çiftçi
{"title":"Microbiological quality of some fresh wild edible mushrooms","authors":"Nilgün Öncül, Mehtap Çiftçi","doi":"10.3153/fh23029","DOIUrl":"https://doi.org/10.3153/fh23029","url":null,"abstract":"Fresh mushrooms are an ideal medium for microbial growth because they have high moisture content and a neutral pH. Mushrooms are hand-harvested and exposed to ambient conditions until commercialised in many cases. These characteristics limit their post-harvest shelf life to a few days. Unlike other fresh products, the studies on the microbiological profile of fresh mushrooms are limited. In public, Lactarius species are known as \"çıntar, melki, kanlıca, termite, menne specifically used in Türkiye. These mushrooms usually grow naturally during the autumn. They are collected by locals and sold in public markets and along the roadside. In this study, the microbiological quality of wild edible Lactarius species sold in local marketplaces in the province of Muğla was determined. The results are in the ranges 6.10-8.83 log CFU/g for total mesophilic aerobic bacteria, <1.00-5.57 log CFU/g for lactic acid bacteria, 3.10-7.76 log CFU/g for total yeast, <1.00-3.93 log CFU/g for total mould, <1.00-4.74 log CFU/g for Staphylococcus aureus, <0.30-5.07 log MPN/g for total coliform and <0.30-5.07 log MPN/g for faecal coliform. The samples' pH and titratable acidity values were 6.82-7.54 and 0.005-0.020%, respectively.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136202354","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}
引用次数: 0
Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits 棕榈果浆粉掺入对饼干理化、功能和感官特性的影响
Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023002
T. Tata, Thierry Noumo-Ngangmou, A. R. Ejoh
{"title":"Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits","authors":"T. Tata, Thierry Noumo-Ngangmou, A. R. Ejoh","doi":"10.53388/fh2023002","DOIUrl":"https://doi.org/10.53388/fh2023002","url":null,"abstract":"","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86403442","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}
引用次数: 2
Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk 栗子添加量对牛奶理化成分、总酚含量、抗氧化能力和感官性能的影响
Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22002
Gaye I. Erdoğan, A. Dündar
{"title":"Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk","authors":"Gaye I. Erdoğan, A. Dündar","doi":"10.3153/fh22002","DOIUrl":"https://doi.org/10.3153/fh22002","url":null,"abstract":"Chestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73222649","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}
引用次数: 0
Bakuchiol and astaxanthin: a new weapon for sun protection? 巴库酚和虾青素:防晒的新武器?
Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20220801016
Domina Petric
{"title":"Bakuchiol and astaxanthin: a new weapon for sun protection?","authors":"Domina Petric","doi":"10.53388/fh20220801016","DOIUrl":"https://doi.org/10.53388/fh20220801016","url":null,"abstract":"","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76345605","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}
引用次数: 0
Investigation Physico-Chemical Characterization of Jaggery from Different Sugarcane Varieties 不同甘蔗品种粗糠理化性质的研究
Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20221101022
Amrat Pal Singh, Alok Sharma
{"title":"Investigation Physico-Chemical Characterization of Jaggery from Different Sugarcane Varieties","authors":"Amrat Pal Singh, Alok Sharma","doi":"10.53388/fh20221101022","DOIUrl":"https://doi.org/10.53388/fh20221101022","url":null,"abstract":"","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81173401","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}
引用次数: 2
PVP/PVA blended hydrogels as a biofilm for use in food packaging applications 用于食品包装的PVP/PVA混合水凝胶生物膜
Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22017
F. Gökmen
{"title":"PVP/PVA blended hydrogels as a biofilm for use in food packaging applications","authors":"F. Gökmen","doi":"10.3153/fh22017","DOIUrl":"https://doi.org/10.3153/fh22017","url":null,"abstract":"Bio-films have been produced that attract attention with their functional behavior among conventional food packaging materials of bio-based polymer blends. The physical and morphological properties of copolymeric biofilms have been extensively investigated. Biodegradable polymer and copolymer films were produced by in situ polymerization technique and prepared as solution casting. The strong water absorbency of polyvinyl alcohol and the antimicrobial property of polyvinylpyrrolidone are combined in a single material. Structural and morphological properties of the films were characterized by Fourier-Transform Infrared Spectroscopy and Scanning Electron Microscope analysis. These results show that the films obtained can be used as an environmentally friendly bio-based polymer blend packaging material to extend the shelf life of food products.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89407417","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}
引用次数: 2
Evaluation of sea lettuce (Ulva rigida) collected from Çanakkale Strait as salad and soup by determining the seasonal nutritional content 从Çanakkale海峡采集的海莴苣作为沙拉和汤的季节性营养成分评价
Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22013
N. Berik, Ekrem Cem Çankırılıgil, H. Ormancı, Akın Yıldız
{"title":"Evaluation of sea lettuce (Ulva rigida) collected from Çanakkale Strait as salad and soup by determining the seasonal nutritional content","authors":"N. Berik, Ekrem Cem Çankırılıgil, H. Ormancı, Akın Yıldız","doi":"10.3153/fh22013","DOIUrl":"https://doi.org/10.3153/fh22013","url":null,"abstract":"The main aims of this study are determining seasonal chemical composition of green seaweed and evaluating usage of a food source with different processing techniques. For this purpose, Ulva rigida were collected from Çanakkale Strait, Türkiye and amino acid, fatty acid and proximate composition were determined seasonally in both fresh and dried samples. According to results; Ulva rigida contains high protein and amino acids content whereas it has low fat content differs in the range of 0.46-0.85 % in fresh samples and 1.81-4.53 % in dried ones. In the following, the obtained algae samples in the all seasons were processed into salad and algae soup. Most favorite consuming options determined as algae salad among groups. Besides, two consuming options were scored highest in spring and autumn. In a conclusion, Ulva rigida is evaluated a desirable aquatic food source by the consumers, especially in spring.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78211672","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}
引用次数: 0
Germinated foods and their effects on health 发芽食品及其对健康的影响
Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22031
Zeynep Kalaycı, Aysel Şahin Kaya
{"title":"Germinated foods and their effects on health","authors":"Zeynep Kalaycı, Aysel Şahin Kaya","doi":"10.3153/fh22031","DOIUrl":"https://doi.org/10.3153/fh22031","url":null,"abstract":"Plant sprouts attract attention as ready-to-eat healthy foods in many countries. Different processes such as adding nutrients to the environment, especially humidity and temperature, are also necessary to ensure optimum germination. Germination is an inexpensive and effective method for improving the nutritional quality of plants. In the past, germination of legumes, especially some grains such as wheat and barley, was a common practice, but today, alfalfa, broccoli, soybean and some other cereal grains are germinated and consumed as sprouts. The amount of antinutritional factors decreases with germination; The amount of bioactive compounds such as phenolic compounds, phytosterols, folate, gamma aminobutyric acid, antioxidant activity and digestibility can also increase. In addition, the synthesis of new compounds such as Ɣ-oryzanol and amino acids increases during the germination process. In addition to the many physiological effects of germinated nutrients; It has been reported that these foods may have a decrease in the risk of diseases such as cancer, diabetes, cardiovascular diseases and neurological diseases. Therefore, germinated foods are considered as functional foods. Various biological activities of germinated nutrients have still not been conclusively proven. Therefore, there is a need for more studies on the various bioactive component contents of germinated foods and their effects on human health.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87076815","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}
引用次数: 0
Comparison of total phenolic contents and antioxidant activities of propolis in different solvents 不同溶剂中蜂胶总酚含量及抗氧化活性的比较
Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22011
Tuğba Nigar Bozkuş, O. Değer
{"title":"Comparison of total phenolic contents and antioxidant activities of propolis in different solvents","authors":"Tuğba Nigar Bozkuş, O. Değer","doi":"10.3153/fh22011","DOIUrl":"https://doi.org/10.3153/fh22011","url":null,"abstract":"This study aims to deter-mine which solvent is the best for the solubility of the propolis by using concentra-tions of total polyphenols and flavonoids, ferric reduc-ing antioxidant power (FRAP) assay, and total an-tioxidant status (TAS) in extracts of propolis from different provinces of Tü-rkiye prepared with water, ethanol, dimethyl sulfoxide (DMSO), glycerol and ace-tone. Propolis samples were lyophilized in the same sol-vents except for that glycer-ol and acetone. Total con-centrations of polyphenols and flavonoids, FRAP, and TAS of both normal and ly-ophilized extracts were found be consistent when compared with each other. After extraction of propolis and evaluation of the total polyphenol and flavonoid content and antioxidant ca-pacity, we concluded that it is mostly dissolved in DMSO, and after that in ethanol, acetone, glycerol respectively, and the least in water according to our ex-traction and analysis meth-ods.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90279569","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}
引用次数: 0
Investigation of effect of antibacterial, antioxidant, and phytochemical factors of Ocimum basilicum extract on Escherichia coli and Staphylococcus aureus 罗勒提取物抑菌、抗氧化及植物化学因子对大肠杆菌和金黄色葡萄球菌影响的研究
Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20220801015
Fatemeh Fazli, M. Owrang, A. Ahmadi
{"title":"Investigation of effect of antibacterial, antioxidant, and phytochemical factors of Ocimum basilicum extract on Escherichia coli and Staphylococcus aureus","authors":"Fatemeh Fazli, M. Owrang, A. Ahmadi","doi":"10.53388/fh20220801015","DOIUrl":"https://doi.org/10.53388/fh20220801015","url":null,"abstract":"","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"124 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73458231","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}
引用次数: 0
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