Journal of Food and Health最新文献_第8页

Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee 不同成分对焙煮咖啡抗氧化和氧化状态的影响

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22005

Yasemin Ertaş Öztürk, D. Ağagündüz

{"title":"Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee","authors":"Yasemin Ertaş Öztürk, D. Ağagündüz","doi":"10.3153/fh22005","DOIUrl":"https://doi.org/10.3153/fh22005","url":null,"abstract":"It was aimed to evaluate the effects of different ingredi-ents on total antioxidant sta-tus (TAS) and total oxidant status (TOS) of the brewed Brazil mild roasted coffee. Sugar, sucralose, butter, co-conut-oil, animal and plant-based milk types were add-ed and milk types&sweeteners were combined separately. TAS and TOS were measured and oxidative stress indice (OSI) was calculated. TAS value of coffee with whole milk was the highest among all coffee types. TOS values of coffee with soy milk, with soy milk+sugar and soy milk+sucralose were lower than all other coffee types. When compared to OSI val-ues, coffee with soy milk, with soy milk+sugar and soy milk+sucralose had the lowest OSI values among all coffee types. Moreover, ad-dition of coconut-oil to cof-fee samples increased the TOS and OSI values of cof-fees. While the TOS and OSI of the sugar and su-cralose addition were found higher in comparison to plain coffee; TOS and OSI of the sucralose addition was lower than those sugar combinations. In conclu-sion, the OSI of the coffee may change depending on the alterations of chemical structures and nutritional matrices by the added in-gredients. The addition of soy milk or sucralose in-stead of sugar or whole cow milk instead of oil-based ingredients could be a promising strategy of reduc-ing the oxidative capacity.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73129336","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: 1

Coffee: Health effects and various disease treatments 咖啡:对健康的影响和各种疾病的治疗

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22032

Tin Sinh Vo, T. Vo, T. Vo

引用次数: 1

Cytotoxic effects of water and ethanolic extracts of Turkish propolis on human laryngeal epidermoid carcinoma cell lines 土耳其蜂胶水和乙醇提取物对人喉部表皮样癌细胞的细胞毒作用

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22021

Betul Değer Kulaksiz, M. İmamoğlu, O. Değer, Kubra Akbulut Cakiroglu, S. Demir, M. Sönmez

{"title":"Cytotoxic effects of water and ethanolic extracts of Turkish propolis on human laryngeal epidermoid carcinoma cell lines","authors":"Betul Değer Kulaksiz, M. İmamoğlu, O. Değer, Kubra Akbulut Cakiroglu, S. Demir, M. Sönmez","doi":"10.3153/fh22021","DOIUrl":"https://doi.org/10.3153/fh22021","url":null,"abstract":"Propolis is a natural resinous substance collected by bees from various types of trees and plants and has antibacterial, antiviral and antitumoral features depending on its antioxidant properties. Major aim is to investigate cytotoxic effect of Turkish propolis on human laryngeal epidermoid carcinoma (HEp-2) cells. HEp-2 cells/well were loaded on RTCA(real time cell analysis) system and the cell index was followed up during 48 hours. Water extract of Turkish propolis (WEP) of 250-10.000 μg/mL concentrations and ethanolic extracts of Turkish propolis (EEP) of 10-2.400 μg/mL concentrations were treated with HEp-2 cells and followed by RTCA system. The cell indexes and IC50 values were determined. HEp-2 cells were incubated with WEP and EEP. Proliferation was followed by flow cytometric DNA cycle analysis. WEP and EEP were found to be cytotoxic to HEp-2 cells. When WEP and EEP were incubated with HEp-2 cells during 72 hours, the highest antiproliferative effect was seen by interfering DNA cycles. Turkish propolis extracts were found to be cytotoxic and antiproliferative to HEp- 2 cells in the present study, therefore, it was concluded that it may fall within chemotherapy or target therapies for larynx cancers.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83962737","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

The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage) 不同草药对土耳其干发酵香肠品质特性的影响

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22022

H. Uran, Berkay Kopuk, A. Özkan, Öykü Özyar

引用次数: 0

Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.) 用小麦(Triticum monococum)、甘蓝(Brassica oleracea var. acephala)和奇亚籽(Salvia hispanica L.)制成的土耳其面条的物理、营养、质地和感官品质

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22004

Derya Çakmakçı, Ü. Konak, Yasemin Yavuz Abanoz

{"title":"Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)","authors":"Derya Çakmakçı, Ü. Konak, Yasemin Yavuz Abanoz","doi":"10.3153/fh22004","DOIUrl":"https://doi.org/10.3153/fh22004","url":null,"abstract":"In this study, physical (cooking time, water ab-sorption, cooking loss and color), chemical (proximate composition, pH, total phe-nolic content, mineral mat-ter (Ca, K, Fe, Mg and Zn)), textural (hardness and adhe-siveness) and sensory (col-or, taste, flavor, appearance, hardness, adhesiveness and overall acceptability) attrib-utes were determined in dif-ferent types of noodles pro-duced from siyez wheat flour, kale powder and chia seed mucilage. Results were statistically evaluated using SAS software. The optimal cooking time for the noo-dles were 20 min and cook-ing loss varied between 8.36-12.22%. Kale powder and chia mucilage addition decreased L* and a* values of the noodles. Ash, crude fiber, mineral matter and total phenolic contents of the noodles were higher and fat contents of the noodles were lower than the control sample. Hardness and adhe-siveness of the noodles were decreased by addition of the kale powder at 10%. The noodles with higher hard-ness and lower adhesiveness were preferred by the panel-ists in sensory evaluation. Increasing the kale powder level in the noodle formula-tion from 5% to 10% result-ed in higher color scores. However, the control sam-ple was the most preferred sample in terms of taste.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88440810","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: 3

The effect of cooking methods on the formation of volatile N-nitrosamine in sausages with different contents 不同烹调方法对不同含量香肠中挥发性n -亚硝胺形成的影响

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22014

Sena Özbay

引用次数: 0

The effect of ultrasound times and amplitudes on the solubility and turbidity of whey protein concentrate 超声次数和振幅对乳清浓缩蛋白溶解度和浊度的影响

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22026

M. Bulut

{"title":"The effect of ultrasound times and amplitudes on the solubility and turbidity of whey protein concentrate","authors":"M. Bulut","doi":"10.3153/fh22026","DOIUrl":"https://doi.org/10.3153/fh22026","url":null,"abstract":"The current work was conducted to explore the influence of ultrasound times and amplitudes on the solubility and turbidity of whey protein concentrate (WPC). Ultrasound (US) application was employed using VC-750 ultrasonic power equipment with the frequency of 20 kHz at various times (10, 20, and 30 minutes at 50% amplitude) and amplitudes (60%, 80%, and 100% for 5 min). The outcomes exhibited that the US process have a significant impact on both solubility and turbidity (p<0.05). The highest protein recovery was obtained for the samples exposed to 30 min the US at 100% amplitude (65.56%). WPC samples treated at 100% amplitude showed higher solubility compared to the other samples at 60% and 80% amplitudes. While the solubility of WPC samples treated with 10 min showed the lowest solubility (9.13%), samples treated with 30 min showed the highest solubility (38.14%). There is a negative relationship between solubility and turbidity. All US-treated samples showed less turbidity and higher solubility where the control WPC samples showed the most turbid structure (0.88 NTU) with the lowest solubility (4.15%). Overall, US treatment with 30-minutes at 100 % amplitude showed the highest solubility (65.56%) and least turbidity (0.26 NTU) compared to the other sonication times and amplitudes.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78014524","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

The effect of heat treatment on the nutritional and antioxidant content of different milk types 热处理对不同类型牛奶营养和抗氧化含量的影响

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22029

B. Gökmen, Hava Taslak, Ozan Özcan, Güzin Göksun Sivas, Sümeyye Yılmaz Karaoğlu, Tuğba Tunalı Akbay

{"title":"The effect of heat treatment on the nutritional and antioxidant content of different milk types","authors":"B. Gökmen, Hava Taslak, Ozan Özcan, Güzin Göksun Sivas, Sümeyye Yılmaz Karaoğlu, Tuğba Tunalı Akbay","doi":"10.3153/fh22029","DOIUrl":"https://doi.org/10.3153/fh22029","url":null,"abstract":"Heat treatments may cause some chemical and physicochemical changes in milk, although milk is a heat-stable system. Heat treatments can cause different changes in different types of milk. This study aimed to compare the effects of pasteurization and boiling on goat and cow milk's macromolecular contents, glutathione levels, and superoxide dismutase activities. The protein level of both types of milk decreased with the pasteurization process, and boiling also reduced the protein level of goat milk. Both heat treatments reduced superoxide dismutase activity and glutathione levels in both types of milk. While the boiling process did not change the cow's milk lactose level, it increased the goat milk lactose level. It was determined that pasteurization reduced the lactose level in both types of milk. Pasteurization did not change the fat level in cow milk but decreased the fat level in goat milk. In conclusion, cow milk was less affected by these heat treatments, which can be attributed to having large fat globules, high lactose concentration, and high heat resistance protein content compared to goat milk.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84568990","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

COVID-19 phobia, mindful eating, eating habits and body weight change among university students during pandemic: A pilot study 大流行期间大学生的COVID-19恐惧症、正念饮食、饮食习惯和体重变化:一项试点研究

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22012

Feride Yıldız, M. Ş. Karaçil Ermumcu

{"title":"COVID-19 phobia, mindful eating, eating habits and body weight change among university students during pandemic: A pilot study","authors":"Feride Yıldız, M. Ş. Karaçil Ermumcu","doi":"10.3153/fh22012","DOIUrl":"https://doi.org/10.3153/fh22012","url":null,"abstract":"To evaluate the effects of the COVID-19 phobia on mindful eating, eating habits and body weight change among university students. This study was carried out with 385 university students who have been in social isolation at home for at least 2 months. The online survey was constituted via an internet-based questionnaire on Google forms. The survey includes demographics features, body weight, eating habits, change in appetite and consumption of food/food groups. COVID-19 Phobia Scale (C19P-S) and the Mindful Eating Questionnaire (MEQ) were used. Results: Both males and females had similar scores from C19P-S and MEQ. Body weight and BMI of students significantly increased during the pandemic period (p<0.05). The percentage of being underweight decreased and being pre-obese/obese increased during the pandemic period. The percentage of the increase in the consumption of sweets, toffees, candies and foods with sugar was high in both groups (male: 48.2%; female: 47.1%). The most increased consumption of food groups was fruit, and also fast food was the most decreased among the consumption of food groups in this study. In addition, a negative correlation was found between C19P-S and MEQ scores (r=-0.214, p<0.001). And also there was a negative correlation between the MEQ subscale of emotional eating scores and psychological, psycho-somatic and social subscales of C19P-S (p<0.01). C19P-S scores had significantly higher in those with increased or decreased appetite and MEQ scores had significantly higher in those who have decreased or unchanged appetite. COVID-19 phobia can affect mindful eating and eating habits during the social isolation/pandemic period in university students. It is important to increase mindful eating during the pandemic, to provide adequate and balanced nutrition, to reduce the risk of disease and to affect the course of the disease positively.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89246140","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

Enrichment of potato slices with vitamins C and D by vacuum impregnation 真空浸渍法在马铃薯片中富集维生素C和D

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22018

Zehra Günel

{"title":"Enrichment of potato slices with vitamins C and D by vacuum impregnation","authors":"Zehra Günel","doi":"10.3153/fh22018","DOIUrl":"https://doi.org/10.3153/fh22018","url":null,"abstract":"This study aims to enrich the potato slices with vitamins C and D, whose beneficial effects on human health have been proven by literature studies, using the vacuum impregnation method. For this purpose, the vitamin contents and antioxidant capacities of potato samples vacuum impregnated with solutions containing vitamins C and D were determined. In addition, the samples were cooked by steaming and deep-fried, cooking losses were determined, and sensory analyzes were carried out on the cooked samples. While the vitamin C content of potato slices without vacuum impregnation was determined as 14.13±0.08 mg/100g, this amount was increased by 65% with the vacuum impregnation process and determined as 39.42±0.15 mg/100g. The vitamin D contents of the potato slices, which were below the limit of detection value (LOD) in the control sample, were increased approximately six times by the vacuum impregnation process. The antioxidant capacity values of the vacuum impregnated samples were also increased (approximately 23% in the DPPH method and approximately 6.5% in the ABTS method) compared to the control sample. While very low losses were observed in the vitamin content in the steam cooking method, the vitamin D content was reduced by half in the frying process. As a result of sensory analysis, no statistical difference was found between the vacuum-impregnated samples and the control sample. When the general appreciation scores were evaluated, the most liked samples by the panelists were deep-fried.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88428150","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