NFS Journal最新文献

{"title":"Physicochemical properties and nutritional compositions of nipa palm (Nypa fruticans Wurmb) syrup","authors":"Warasri Saengkrajang,&nbsp;Manat Chaijan,&nbsp;Worawan Panpipat","doi":"10.1016/j.nfs.2021.04.004","DOIUrl":"10.1016/j.nfs.2021.04.004","url":null,"abstract":"<div><p>Nipa palm (<em>Nypa fruticans</em> Wurmb.) syrups from three geographical plantation sites in Nakhon Si Thammarat, Southern Thailand were characterized for their physicochemical properties and nutritional values. Variations in color, clarity, viscosity, pH, total soluble solid, total acidity, salinity, water activity, browning intensity and 5-hydroxymethylfurfural content of the syrups were observed among the plantation areas. The nutritional compositions of the syrups also varied depending on their harvested locations. Sugar was the main dry matter presented in all the nipa palm syrups, followed by protein and ash. The energy values of the syrups were in the range of 376–413 kcal/100 g, dw. Sucrose was found as a major sugar in all syrup whereas glucose and fructose were found as minor sugars. Low amounts of natural fructan, fructo-oligosaccharide, and kestose were found only in one plantation area. The total phenolic acid and total flavonoid contents were determined in all syrup with varying concentrations. Potassium and sodium were found as major elements. Phosphorus, magnesium, silica, calcium, iron, copper, iodine, manganese, zinc, and chromium were also found at varying contents. Sugar derivatives, non-protein nitrogenous compounds, polyphenols, organic acids, and some flavor substances were identified in the nipa palm syrups by liquid chromatography-mass spectrometry. Results highlighted the variations in physicochemical properties and nutritional compositions of nipa palm syrup. Overall, the nipa palm syrup can be regarded as an alternative sweetener for application in the functional food formulations.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.04.004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49402077","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":"Effect of magnesium supplementation on women's health and well-being","authors":"Debora Porri ,&nbsp;Hans K. Biesalski ,&nbsp;Antonio Limitone ,&nbsp;Laura Bertuzzo ,&nbsp;Hellas Cena","doi":"10.1016/j.nfs.2021.03.003","DOIUrl":"10.1016/j.nfs.2021.03.003","url":null,"abstract":"<div><p>Magnesium is one of the most important micronutrients for the human body, is involved in many physiological pathways and is essential for the maintenance of normal cell and organ function. Magnesium deficiency in healthy individuals on a balanced diet is quite rare, but needs may change over the course of life. In women, in particular, there are various physiopathological conditions that may increase magnesium requirements, useful for both disease prevention and treatment. Indeed magnesium is well recognized in obstetrics and gynecology area. Magnesium use in women, both in terms of prevention and treatment, is extended to many health issues from PCOS to pre-menstrual syndrome, from pregnancy to menopause and beyond.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.03.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42194968","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":"Characterization and quantification of bioactive compounds and antioxidant activity in three different varieties of mango (Mangifera indica L.) peel from the Ecuadorian region using HPLC-UV/VIS and UPLC-PDA","authors":"Verónica Marcillo-Parra ,&nbsp;Mayra Anaguano ,&nbsp;Maritza Molina ,&nbsp;Diego Santiago Tupuna-Yerovi ,&nbsp;Jenny Ruales","doi":"10.1016/j.nfs.2021.02.001","DOIUrl":"10.1016/j.nfs.2021.02.001","url":null,"abstract":"<div><p>Mango peel is gaining recognition for its nutritional and functional value. This by-product shows variable composition depending on different factors such as variety, stage maturity, and geographic site of production. This work sought to evaluate mango peel composition, bioactive compound content, antioxidant activity, and carotenoid and phenolic profiles for the three most commercial varieties of the equatorial region using UV–Vis spectroscopy, HPLC, and UPLC. Significant differences (<em>p</em> &lt; 0.05) were found between all varieties regarding the content of bioactive compounds. Total phenolic, flavonoid, and carotenoid content ranged from 2930 to 6624 mg GAE/100 g, 502–795 mg CE/100 g, and 3.7–5.7 mg/100 g, respectively. A high positive correlation (<em>r</em> = 0.961) between the phenolic content and ABTS radical-scavenging activity was found for all samples. β-Carotene and lutein were identified and quantified, the samples of cvs. Haden and Kent showed the highest β-carotene content (8 mg/100 g). Gallic acid and rutin were identified in all samples, whereas mangiferin had the highest amount (314 mg/100 g) in cv. Tommy Atkins. The results suggest that mango peel has bioactive compounds with significant antioxidant properties, which can be used as functional ingredients in different industrial products.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.02.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46757315","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":"Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food","authors":"Fiona Long Yan Fong ,&nbsp;Hani El-Nezami ,&nbsp;Eric Tung Po Sze","doi":"10.1016/j.nfs.2021.04.002","DOIUrl":"10.1016/j.nfs.2021.04.002","url":null,"abstract":"<div><p>Fermented food products, particularly traditional Chinese fermented food, such as douchi (fermented black bean), doujiang (soybean paste), Jinhua ham (dried-cured ham) and yulu (fermented fish sauce), have been reported to have high levels of biogenic amines. Biogenic amines are precursors of carcinogenic <em>N</em>-nitroso compounds. These molecules can be formed by the microbiological degradation of high-protein food during the fermentation process. Because of the adverse health impact of these substances, such as derivation into carcinogens, there is a growing interest among researchers to determine the content of biogenic amines in foods. This article aims to review the health impact of biogenic amines, the mechanisms of the formation of biogenic amines, the biogenic amine levels in certain traditional Chinese fermented food and the analytical methods used to determine the contents of biogenic amines in food. Given the harmful effects of fermented food and the capacity of analytical methods, further research is warranted for the development of novel food technology for producing traditional Chinese fermented food with reduced levels of biogenic amines.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.04.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47033408","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":"Effect of edible coatings on the shelf-life of fresh strawberries: A comparative study using TOPSIS-Shannon entropy method","authors":"Diako Khodaei ,&nbsp;Zohreh Hamidi-Esfahani ,&nbsp;Edris Rahmati","doi":"10.1016/j.nfs.2021.02.003","DOIUrl":"10.1016/j.nfs.2021.02.003","url":null,"abstract":"<div><p>The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C. The results showed a significantly less weight loss and decay for coated strawberries compared to the control. So that, the TG and CMC coated strawberries exhibited the lowest weight loss (3.65%) and decay (32.66%) at day 16 of storage, respectively. Edible coatings reduced the rate of deterioration in ascorbic acid, total phenolics, and anthocyanins in fruit over time. There was no significant difference observed between the coated and untreated strawberries in firmness and color characterization during storage time. Coatings improved the sensorial attributes of the fruit during storage so that, the CMC coated strawberries exhibited the highest score. TOPSIS-Shannon entropy method used to compare different coatings to improve the shelf-life of strawberries. The comparison between different coatings via TOPSIS analysis showed that the CMC was the most appropriate coating to reduce the weight loss, decayed and preserved nutritional ingredients of strawberries during the storage period.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.02.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47259128","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":"Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)","authors":"Purba Chakraborty ,&nbsp;U.S. Shivhare ,&nbsp;Santanu Basu","doi":"10.1016/j.nfs.2021.02.002","DOIUrl":"10.1016/j.nfs.2021.02.002","url":null,"abstract":"<div><p>This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of <em>chhana</em> (Indian cottage cheese). Principle component analysis and cluster analysis were used to correlate the quality attributes. Instrumental properties and sensorial descriptors for <em>chhana</em> that contributed most to the textural and sensory attributes were identified. <em>Chhana</em> containing 100% and 75% cow milk were found to have similar sensory attributes whereas <em>chhana</em> containing 100% and 75% buffalo milk had similar mechanical attributes.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.02.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44288996","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":"Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthus sonchifolius)","authors":"Mónica Simanca-Sotelo,&nbsp;Claudia De Paula,&nbsp;Yina Domínguez-Anaya,&nbsp;Yenis Pastrana-Puche,&nbsp;Beatriz Álvarez-Badel","doi":"10.1016/j.nfs.2020.12.001","DOIUrl":"10.1016/j.nfs.2020.12.001","url":null,"abstract":"<div><p>Yacon (<em>Smallanthus sonchifolius</em>) is a sweet-tasting tuber, grown in the Andes Mountains and considered a functional food because of its fructooligosaccharide (FOS) content. The objective of the research was to characterize physicochemically and sensorially sweet biscuits made with a mixture of wheat flour and yacon flour. The selected yacon fruits were washed with sodium hypochlorite (200 ppm), peeled, sliced and dried at 55 °C/72 h in a forced convection tray dryer (Binder UDK 250) to obtain flour; then their approximate centesimal composition and color were determined, and subsequently sweet biscuits were made using three wheat/yacon flour mixtures in the following proportions (<em>w</em>/w): 100:00 (control), 70:30, 60:40 and 50:50; a completely randomized design with three repetitions was used. The biscuits were physicochemically characterized using AOAC (Association of Official Analytical Chemists) techniques; their caloric intake was calculated and an acceptance test was performed with 50 consumer tasters using a 9-point hedonic scale. The yacon flour presented a moisture and protein content lower than some references, and ethereal extract, fiber and ash were similar to those reported in the literature; in terms of color the flour presented a lower value than wheat flour, indicating that it is darker. Cookies with mixed wheat flour/yacon flour had a high content of ethereal extract, fiber, ash and carbohydrates, and statistical differences (<em>p</em> ≤ 0.05) when compared with the control; the caloric value of cookies was between 375.32 and 386.04 Kcal/g. The sensory acceptance test showed significant differences for all the attributes evaluated, highlighting the treatment with 70:30 wheat/yacon flour with the highest scores for the attributes of appearance, aroma, texture and flavor. Based on the results, it is concluded that obtaining flour and making cookies with mixtures of wheat flour/yacon flour can be an alternative use of the fruit.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2020.12.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42662348","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":"Effect of barberry (Berberis vulgaris) fruit powder on the quality and shelf life stability of puffed corn extrude","authors":"Mostafa Bakmohamadpor ,&nbsp;Afshin Javadi ,&nbsp;Sodeif Azadmard-Damirchi ,&nbsp;Hoda Jafarizadeh-Malmiri","doi":"10.1016/j.nfs.2020.12.004","DOIUrl":"10.1016/j.nfs.2020.12.004","url":null,"abstract":"<div><p>Snacks such as puffed corns are tasty and favorite food products of many people. These products usually have low content of bioactive compounds with high starch and oil contents. To overcome these drawbacks, in the present study, the mixture including the corn grit incorporated with barberry (<em>Berberis vulgaris</em>) fruit powder (BFP), as a rich source of bioactive components and fibers, at level of 0 (control) to 10% were fed into the extruder to make a puffed product. Quality properties of the produced samples were determined during 90 days of storage at ambient condition. Results showed that by incorporation of BFP there were an increase in fiber (from 2.9 to 6.2%) and decreases in oil (from 25.5 to 19.5%) and protein (from 7.2 to 5.8%) levels. BFP could decrease oil hydrolysis and oxidation during storage, and acidity and peroxide values of fortified samples were lower than control during storage. Vitamin C content of samples were increased from 0.28 to 3.4 ppm in samples containing BFP. In the fortified samples, pelarogonidin-3-monoglucoside was the main anthocyanin followed by petunidin-3-monoglucoside and cyanidin-3-monoglucoside. Expansion ratio, brittleness and breaking strength of the fortified samples was also decreased significantly (<em>P</em> &lt; 0.05). Sensory evaluation also showed that puffed corn incorporated with 5% BEP had the highest score and acceptance. Based on the obtained results, incorporation of puffed corn with BFP could produce a nutritious product and can be a new and attractive product to the food market and consumers.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2020.12.004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42750657","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":"Bulgarian yogurt relieved symptoms and distress and increased fecal short-chain fatty acids in healthy constipated women: A randomized, blinded crossover controlled trial","authors":"Rata Khuropakhonphong ,&nbsp;Kanyawee Whanmek ,&nbsp;Sasiumphai Purttiponthanee ,&nbsp;Wimonphan Chathiran ,&nbsp;Warangkana Srichamnong ,&nbsp;Chalat Santivarangkna ,&nbsp;Dunyaporn Trachootham","doi":"10.1016/j.nfs.2020.12.005","DOIUrl":"10.1016/j.nfs.2020.12.005","url":null,"abstract":"<div><h3>Background</h3><p>Probiotic yogurt containing both starter culture and additional beneficial bacteria was shown to promote bowel movement and improve mood. The present study aimed to investigate the effect of Bulgarian yogurt containing only starter culture on defecation, constipation symptoms, mood, and fecal short-chain fatty acids in healthy constipated women.</p></div><div><h3>Method</h3><p>A randomized, double-blinded, crossover-controlled trial was conducted in thirty-one healthy constipated women without irritable bowel diseases. After randomized into two groups, each group received an inverse order of Bulgarian yogurt (made by <em>S. thermophilus</em> and L. <em>bulgaricus</em>) and lactic-acidified milk curd for three weeks each with three-week washout period between interventions. Outcome included defecation frequency and fecal characteristics (Bristol stool scale), constipation symptoms (Constipation Assessment Scale and ROME IV criteria), mood (distress thermometer), and constipation-related quality of life (CRQoL questionnaire). Short-chain fatty acids were measured by GC–MS analysis of stool.</p></div><div><h3>Results</h3><p>Constipation symptoms (rectal pain, separate hard or lumps stool, and inability to pass stool) were relieved (<em>p</em> &lt; 0.001); mood scores associated with emotional distress and constipation were reduced (<em>p</em> &lt; 0.05); number of participants with fecal short-chain fatty acids (butyrate, propionate and acetate) were increased after taking Bulgarian yogurt but not the milk curd. Defecation frequency, CRQoL, and fecal characteristics were improved by both interventions.</p></div><div><h3>Conclusions</h3><p>The findings of this study suggested that continuous intake of Bulgarian yogurt with no additional probiotic bacteria for three weeks may relieve constipation symptoms and distress in healthy constipated women. The simultaneous increase in short-chain fatty acids suggests that the improved symptoms and mood may result from stimulation of gut-brain axis.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2020.12.005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47850447","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":"Inability of total antioxidant activity assays to accurately assess the phenolic compounds of date palm fruit (Phoenix dactylifera L.)","authors":"Muneeba Z. Alam ,&nbsp;Maryam S.R. Alhebsi ,&nbsp;Sami Ghnimi ,&nbsp;Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2021.01.001","DOIUrl":"10.1016/j.nfs.2021.01.001","url":null,"abstract":"<div><h3>Background</h3><p>Phenolic compounds in date palm fruit (dates) contribute to the color, antioxidant activity, and nutritional value of the fruit. This study aimed to compare the accuracy of the Folin–Ciocalteu, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS^{<strong>.+</strong>}), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods for measuring the total antioxidant activity of date fruit extracts.</p></div><div><h3>Methods</h3><p>A total of 26 date varieties from the United Arab Emirates and Pakistan that varied in color and shape were analyzed in terms of their total phenolic content and antioxidant activity using the Folin–Ciocalteu, ABTS^{<strong>.+</strong>}, FRAP, and DPPH methods. Two extracts were obtained from each date variety to study the soluble and insoluble phenolic fractions.</p></div><div><h3>Results</h3><p>The total phenolic content varied 46–397 mg GAE/100 g fresh weight (FW) using the Folin–Ciocalteu method, 0.9–4.3 μmol TE/100 g FW using ABTS^{<strong>.+</strong>}, 355–2421 μmol TE/100 g FW using FRAP, and 0.0–1.8 mg/mL using DPPH. These results suggest large variations in total phenolic content and antioxidant activity among the date varieties. However, the results of the four total antioxidant activity assays were not correlated with each other and exhibited large disparity.</p></div><div><h3>Conclusions</h3><p>These findings put in question the ability of these total antioxidant activity assays to accurately assess the phenolic compounds of dates.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.01.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43019277","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}