Journal of Food and Health最新文献_第9页

Determination of some chemical properties of pomegranate and lemon juice sauces in Gaziantep 加济安泰普中石榴汁和柠檬汁的一些化学性质的测定

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22020

H. Özbek, Aysel Elik

{"title":"Determination of some chemical properties of pomegranate and lemon juice sauces in Gaziantep","authors":"H. Özbek, Aysel Elik","doi":"10.3153/fh22020","DOIUrl":"https://doi.org/10.3153/fh22020","url":null,"abstract":"In this study, some chemical properties of pomegranate and lemon juice sauces sold in the Gaziantep market were investigated. For this purpose, six samples of lemon sauce and pomegranate sauce samples were taken. The total phenolic content, total anthocyanin content, brix, titration acidity, pH, organic acid, and sugar contents of the samples were determined. According to the results of the study, the chemical analysis results of the pomegranate sauce samples were determined as follows; total phenolic content of 0.27-1.41 mg GAE/g pomegranate sauce (PS); total anthocyanin content of 0.37-4.77 µg/g PS; brix of 68.45-73.20 %; the titration acidity of 4.3-8.7 % and the pH of 1.32 -1.71. For the lemon sauces, the total phenolic content, titration acidity, and pH were found in a range of 0.07-0.66 mg GAE/mL lemon sauce, 5.1-7.6 %, and 1.23-1.49, respectively. In addition, the main organic acid in pomegranate and lemon sauces was detected as citric acid and the quantity varied between 5.19-9.95 g/100g and 52.26-84.59 g/L, respectively. The main sugar in the samples was determined as glucose and fructose for lemon sauces and only glucose for pomegranate sauces. It was concluded that the samples of lemon and pomegranate sauce used in the study were different from each other in terms of some chemical properties.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"144 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87580895","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

Effects of micronized sugar beet dietary fiber addition on the properties of wheat dough and bread 添加微粉甜菜膳食纤维对小麦面团和面包性能的影响

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22019

Ayla Hançer, I. Karabulut, İ. Gökbulut

{"title":"Effects of micronized sugar beet dietary fiber addition on the properties of wheat dough and bread","authors":"Ayla Hançer, I. Karabulut, İ. Gökbulut","doi":"10.3153/fh22019","DOIUrl":"https://doi.org/10.3153/fh22019","url":null,"abstract":"The aim of this study is to determine the effect of sugar beet fiber, micronized by high pressure homogenization, addition on the rheological and textural properties of wheat dough and the quality parameters of bread. The micronized and unmicronized sugar beet fibers were used in the bread formulation and they were incorporated into flour at levels of 2, 4, 6, 8, and 10%. The addition of sugar beet fiber increased the storage modulus (G′) and loss modulus (G″) values and led to more solid-like and elastic bread dough. Also, the hardness values of bread dough increased while the gumminess and adhesiveness values didn’t change significantly. The addition of sugar beet fiber significantly decreased the volume of bread samples (P ˂0.05). The effect of fiber addition on the textural properties of bread was determined and it was observed that the hardness and chewiness of bread samples increased while the cohesiveness and springiness parameters didn’t change. Sugar beet fiber addition significantly decreased the lightness (L) values and increased the redness (a) values of the crumbs. According to the results of sensory analysis, all bread samples that contain sugar beet fiber were evaluated as acceptable by the panelists. The bread samples that contain unmicronized sugar beet fiber at a 4% level and micronized sugar beet fiber at a 2% level got similar scores to the control bread. Micronization by high pressure homogenization has developed functional properties of sugar beet fiber and it is understood that it could be used in various foods.","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":"75498121","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

Determination of changes in consumer attitudes and behaviors on food safety caused by the COVID-19 pandemic: Bitlis Eren University example 确定COVID-19大流行引起的消费者对食品安全的态度和行为的变化:Bitlis even大学的例子

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22001

Akif Dündar

{"title":"Determination of changes in consumer attitudes and behaviors on food safety caused by the COVID-19 pandemic: Bitlis Eren University example","authors":"Akif Dündar","doi":"10.3153/fh22001","DOIUrl":"https://doi.org/10.3153/fh22001","url":null,"abstract":"The COVID-19 pandemic has affected every field as well as the consumer attitudes and behaviors regarding food safety. This study is a cross-sectional study in a screening model planned to determine the changes that the COVID-19 pandemic has made in the personal judgments, attitudes and behaviors of Bitlis Eren University academic and administrative staff on food safety. In the study, online survey method was used as a data collection tool. As a result of the study, the majority of the participants think that COVID-19 is not transmitted through food and that contamination is prevented by keeping the purchased products from outside such as markets and bazaar for at least eight hours. In the participants (66.1 %), it was observed that the time allocated to personal care and hygiene increased with the COVID-19 pandemic. It was found that the importance given by the participants to food safety, agriculture, personal hygiene and sanitation has increased with the COVID-19 pandemic. The majority of the participants reported that with the COVID-19 pandemic, people fear of going without food and the importance of hygiene and sanitation rules in food businesses has increased. It has emerged that the concepts of agriculture, food safety, hygiene and sanitation gained value in the COVID-19 pandemic.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87149784","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

Evaluation of university students' knowledge, attitudes, and practices on food safety in Bolu, Türkiye 山东省博卢市大学生食品安全知识、态度和行为的评价

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22030

Emrah Gökçeel, A. Akoğlu

引用次数: 0

Use of propolis in foods and its protective properties 蜂胶在食品中的应用及其保护性能

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22007

Damla Gümüş, M. Kızıl

引用次数: 0

Mineral content of macroalgae and possible uses for human health 大型藻类的矿物质含量及其对人体健康的可能用途

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22015

S. Polat, A. Polat

{"title":"Mineral content of macroalgae and possible uses for human health","authors":"S. Polat, A. Polat","doi":"10.3153/fh22015","DOIUrl":"https://doi.org/10.3153/fh22015","url":null,"abstract":"Seaweeds have been used since ancient times as food, food additives, fertilizer, and a source of medicine. Like terrestrial plants, seaweeds contain many inorganic and organic substances which can beneficial to human health. Seaweeds have great potential as “bioactive compounds for functional use, “algae mineral supplements”, “pharmaceuticals and cosmetics” and in addition to their potential of good sources of minerals, trace elements, proteins, lipids, and carbohydrates as traditional food. Due to the mineral absorption ability of macroalgae from the seawater, many species are a perfect source of some trace elements such as iron and iodine and a good source of some macro minerals such as calcium, phosphate, and magnesium. In some cases, the mineral content of the seaweeds may be higher than that of land plants. Scientific data show that the bioavailability of algae minerals is higher than rock-based minerals for humans. In recent years, the potential use of seaweed minerals as “algae mineral supplements” gained attention due to their rich elemental composition and the importance of minerals for human health. Mineral composition of seaweeds may vary according to locality, season, residence time, species physiology, and environmental conditions such as level of elements in seawater, light intensity, and salinity. Thus, new approaches and researches are needed on how much seaweeds can be consumed daily and their potential health risks. In this study, the mineral contents of seaweeds, the importance of minerals for human health, and potential uses of algae minerals were investigated.","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":"82940942","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 cyto-genotoxic effects of a food sweetener Acesulfame potassium 一种食品甜味剂乙酰磺胺钾的细胞-基因毒性作用的研究

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22025

S. Mamur, D. Yüzbaşıoğlu, Sabire Nur Bülbül, F. Ünal

{"title":"Investigation of cyto-genotoxic effects of a food sweetener Acesulfame potassium","authors":"S. Mamur, D. Yüzbaşıoğlu, Sabire Nur Bülbül, F. Ünal","doi":"10.3153/fh22025","DOIUrl":"https://doi.org/10.3153/fh22025","url":null,"abstract":"Acesulfame potassium (ACE-K) is an artificial sweetener widely used in many foods. This investigation assessed the cytotoxic effect of ACE-K using MTT assay in human hepatocellular carcinoma (HepG2) cell line and the genotoxic effect using chromosomal aberrations (CAs), micronucleus (MN), and comet assays in human lymphocytes. 7.5-240 μg/mL concentrations of ACE-K were applied to cells. ACE-K notably decreased the cell viability on HepG2 cells, especially at 120 and 240 μg/mL at 24 and 48 h. It also significantly reduced the mitotic index (MI) at 60, 120, and 240 μg/mL at both treatments (24 and 48 h) in human lymphocytes. The frequency of the CAs significantly increased at 60, 120, and 240 μg/mL for 48 h treatment compared to control. However, no difference was observed in the frequency of MN and nuclear division index (NDI) at all the treatments. ACE-K also induced comet tail length, tail intensity, and moment at 15 μg/mL in isolated human lymphocytes. Therefore, ACE-K showed a cytotoxic effect in HepG2 cells as well as human lymphocytes at higher concentrations. It also exhibits a mild genotoxic effect by increasing the frequency of CAs at long-term treatment and DNA damaging effect only at 15 μg/mL.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"158 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91430818","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

Comment on "The association between dairy products and the risk of COVID-19" 评论《乳制品与COVID-19风险之间的关系》

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20221101021

Cagri Baris Gunec

引用次数: 0

Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae 微藻的益生元、益生菌和合成潜力评价

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22016

Özge Kahraman Ilıkkan, Elif Şeyma Bağdat, D. Yalçın

{"title":"Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae","authors":"Özge Kahraman Ilıkkan, Elif Şeyma Bağdat, D. Yalçın","doi":"10.3153/fh22016","DOIUrl":"https://doi.org/10.3153/fh22016","url":null,"abstract":"Microalgae can be considered an alternative food ingredient thanks to their nutritional composition and bioactive molecules. Microalgae are considered a rich source of sulfated and non-sulfated polysaccharides, and certain types of polysaccharides vary depending on their taxonomic groups. It is thought that valuable bioactive compounds possessed by algae biomass can increase the vitality of probiotic bacteria by stimulating their growth and being a good source for lactic acid production. Probiotics are defined as living, microbial dietary supplements that beneficially affect the human organism with their effects on the intestinal tract when they are consumed adequately. Prebiotics are indigestible or poorly digested food ingredients that stimulate the growth or activity of probiotic bacteria. Synbiotic is a term that expresses the union of probiotics and prebiotics to exert health benefits on humans. Spirulina and Chlorella are good sources of protein and polysaccharides or oligosaccharides that have been suggested as potential prebiotic candidates. These microalgae are thought to have a stimulating effect on the growth of probiotic bacteria. In this study, synbiotic efficacy and prebiotic activity of microalgae on probiotic microorganisms will be discussed and their potential in this area will be revealed.","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":"82418441","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

Environmental pollutants notifications in Rapid Alert System for Food and Feed 食品及饲料快速警报系统中的环境污染物通报

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22009

Nursevim Çiftçi, Şule Karadeniz, D. Deniz Şirinyıldız, A. Yorulmaz

{"title":"Environmental pollutants notifications in Rapid Alert System for Food and Feed","authors":"Nursevim Çiftçi, Şule Karadeniz, D. Deniz Şirinyıldız, A. Yorulmaz","doi":"10.3153/fh22009","DOIUrl":"https://doi.org/10.3153/fh22009","url":null,"abstract":"Rapid Alarm System for Food and Feed (RASFF); is a database created by the European Commission that provides rapid information flow and response when risks to public health are identified in the food chain. Within the scope of this study, a detailed report was prepared on the notifications of environmental pollutants in foods in the Rapid Alarm System database between 2000 and 2020. All data obtained from the system were evaluated using Microsoft Office Excel 2010. When 774 notifications made in 21 years were examined, it was determined that 32% of the notifications were about “fish and fish products”, 29% about “oils and fats” and 11% about “dietetic products and food supplements”. The main problem (12% of the notifications) was determined to be “polycyclic aromatic hydrocarbons”. Among all notifications, 33% of them were found to have a “serious risk” degree. The highest number of notifications (81 notifications) was detected in 2001. Additionally, 61% of the notifications were in the “alert”, 13% “information”, 11% “information for attention”, 11% “border rejection” and 4% “information follow-up” notifications. Most of the notifications (415 notifications) were created as a result of official controls in the market. Germany was the country with the highest notifications, with 178 notifications. As a result of the notifications, sanctions were generally imposed on “withdrawal of products from the market” and “withdrawal of products from the market by the manufacturer”. Considering the decrease in PAH notifications from food-related environmental pollutants over the years, it can be thought that the Rapid Alert System was effective in the decrease in the number of notifications.","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":"87813066","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