Polish Journal of Food and Nutrition Sciences最新文献

{"title":"Decrypting the Effect of COVID-19 Pandemic on Food and Nutrition Security in Kenya","authors":"John Lokuruka Napoo, Simeon Pharis Ndwiga, Victor Musi Musitia","doi":"10.11648/j.jfns.20231101.14","DOIUrl":"https://doi.org/10.11648/j.jfns.20231101.14","url":null,"abstract":": Globally, there has been tremendous effort towards ending hunger and malnutrition in all its forms by the year 2030. These efforts have not realized the desired results due to conflicts within and without countries, climate variability and extremes, and economic slowdowns and downturns. In Kenya, food and nutrition insecurity existed even before the emergence of COVID-19 pandemic. With the occurrence of the pandemic, food systems and food supply chains relied upon by the population to access sufficient and affordable food of high nutritional value further worsened the already unfavorable situation. The gradual shocks and interruptions on food systems and food supply chains by the climate change, high poverty levels, income inequality, high cost of healthy diets, labor shortages coupled with global recession and pandemic containment measures required urgent attention and timely interventions to protect the vulnerable population. This view point paper provides an insight of the effect of COVID-19 pandemic on food and nutrition security","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75208299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - In Vitro Studies","authors":"M. Mika, Anna Antończyk, A. Wikiera","doi":"10.31883/pjfns/161366","DOIUrl":"https://doi.org/10.31883/pjfns/161366","url":null,"abstract":"Synthetic antioxidants, such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ), have been widely used for many years to stabilise lipids in foods. Nonetheless, their effect on the bioavailability and metabolism of lipids stabilised with them still remains unknown. To investigate this issue, in vitro digestion of a model high-fat product (20 g fat/100 g) without antioxidants and supplemented with BHT, BHA and TBHQ (100 mg/kg) was conducted, followed by studies using the Caco-2 and Hep G2 cell lines. BHT, BHA and TBHQ increased intestinal absorption of triacylglycerols and modified the structure of chylomicrons (CM). The addition of BHT and TBHQ inhibited apolipoprotein-IV (apoA-IV) synthesis. At the same time, smaller chylomicrons were secreted, but their amount was greater than in the model product without antioxidants. In contrast, BHA activated apoA-IV synthesis, resulting in the formation of fewer but very large CMs. Of concern was the significant decrease in apoA-IV in cells upon the use of BHT and TBHQ, which can lead to obesity due to the lack of the sensation of feeling full after eating high-fat foods stabilised with these antioxidants. Furthermore, the efficiency of CM remnant (CMR) uptake by hepatocytes was inversely correlated with their size. The large CMRs generated for samples with BHA were not absorbed by hepatocytes, which can lead to atherosclerosis. The results of our in vitro study shed new light on the role of synthetic phenolic antioxidants used in food technology as potential obesity and atherosclerosis triggers and suggested the need for further research that will clearly separate antioxidants that promote the development of these diseases from those, which do not do that.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47764784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Oral Supplementation with Three Vegetable Oils Differing in Fatty Acid Composition Alleviates High-Fat Diet-Induced Obesity in Mice by Regulating Inflammation and Lipid Metabolism","authors":"Waleed Aldamarany, Huang Taocui, Deng Liling, Yang Wanfu, Genghui Zhong","doi":"10.31883/pjfns/160186","DOIUrl":"https://doi.org/10.31883/pjfns/160186","url":null,"abstract":"A.S","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45456709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from Panax ginseng by Enzymatic Hydrolysis","authors":"Ying Ying, Chao Ma, Yajie Zhang, Xiaoping Li, Hongxin Wu","doi":"10.31883/pjfns/160179","DOIUrl":"https://doi.org/10.31883/pjfns/160179","url":null,"abstract":"In this study, a novel neutral non-starch polysaccharide (GP1A) was extracted using hot water from ginseng roots. Chemical characteristics, monosaccharide compositions and structure of GP1A were investigated using scanning electron microscopy, gel permeation chromatography, X-ray diffraction, Fourier transform infrared spectroscopy, gas chromatography with mass spectrometer, one-dimensional and two-dimensional nuclear magnetic resonance. The results indicated that the lyophilized GP1A was a homogeneous polysaccharide with a low molecular weight of 1.03 kDa. The dominating monosaccharides of GP1A were d -glucose, d -galactose, d -mannose, d -xylose and d -arabinose. The structure analysis indicated the main chain residues sequence of GP1A was α- d -Glc p -(6 → 3)-α- d -Gal p -(1 → 1)-α- d -Glc p -(3 → 4)-β- d -Man p -(2 → 2)-β- d -Ara p with branch chains of α- d -Glc p substituted at α- d -Gal p and β- d -Xyl p substituted at β- d -Man p .","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49120688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality","authors":"Thi-Phuong-Dung Nguyen, T. Tran, N. Ton, V. Le","doi":"10.31883/pjfns/159360","DOIUrl":"https://doi.org/10.31883/pjfns/159360","url":null,"abstract":"The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investigated. Increase in CAPP level in the pasta recipe from 0 to 20% enhanced the total dietary fiber and total phenolic content of the product by 4.1 times and 11.8 times, respectively, as well as improved the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power by 18.2 times and 28.6 times, respectively. Nevertheless, the increased level of CAPP in the pasta recipe resulted in decreased cooking quality, textural properties and overall acceptability of the pasta. Pasta sample with 10% CAPP level in the recipe was considered high-fiber food with acceptable sensory quality. Therefore, CAPP may be considered a promising source of dietary fiber and antioxidants for the development of healthy food products.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42568876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review","authors":"Mayra Nicolás García, Anahí Borrás Enríquez, Jorge González Escobar, Oscar Calva Cruz, Viridiana Pérez Pérez, Mayra Sánchez Becerril","doi":"10.31883/pjfns/159361","DOIUrl":"https://doi.org/10.31883/pjfns/159361","url":null,"abstract":"A.C","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42775368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango","authors":"Alba Mery Garzón-García, S. Ruiz-Cruz, Saúl Dussán-Sarria, J. I. Hleap-Zapata, E. Márquez‐Ríos, C. L. Del‐Toro‐Sánchez, J. A. Tapia-Hernández, D. F. Canizales-Rodríguez, V. Ocaño-Higuera","doi":"10.31883/pjfns/159290","DOIUrl":"https://doi.org/10.31883/pjfns/159290","url":null,"abstract":"Mango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative technology for fresh-cut products that leads to microbial inactivation and the increase of beneficial compounds. The effect of a UV-C dose of 6 kJ/m 2 was evaluated on quality attributes of fresh-cut ‘Tommy Atkins’ mango during days 0, 3, 6, 9, and 12 of storage (5°C, relative humidity: 85-90%), and compared with a positive control (conventional method by immersion in 10 mg/L sodium hypochlorite solution) and a negative control (without treatment). Physicochemical analysis (titratable acidity, pH, total soluble solid content, and firmness), superficial color evaluation, determinations of microbial counts, contents of total carotenoids, phenolics and flavonoids, and antioxidant capacity assays were performed. The results showed that UV-C treatment allowed to preserve microbial safety and superficial color of stored fresh-cut mango, and to increase the content of total carotenoids, which was 19.34 and 26.50 mg β-carotene/100 g fresh weight (FW) for control and UV-C treated sample at day 12 of storage, respectively. The DPPH• scavenging activity of the UV-C treated mango was also higher (0.60 mM TE/g FW) compared to control (0.27 mM TE/g FW) at the end of storage. However, UV-C treatment caused loss of firmness. Some native microorganisms of mango adapted to the stress caused by the treatments and the storage.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47441345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (Mullus barbatus)","authors":"F. Biandolino, E. Prato, A. Grattagliano, I. Parlapiano","doi":"10.31883/pjfns/159651","DOIUrl":"https://doi.org/10.31883/pjfns/159651","url":null,"abstract":"This study investigated the effect of five in-house cooking methods (grilling, oven-cooking, frying, microwaving, and boiling) on lipid content and fatty acid composition in red mullet ( Mullus barbatus ). Moreover, the nutritional quality of the lipid fraction was evaluated by determining a number of lipid nutritional quality indices (LNQI). Moisture content of red mullet decreased after cooking, with the exception of boiled fish, while the lipid content significantly increased after microwave treatment and frying. After the latter, a ten-fold increase in lipid content was noted compared to fresh fish (from 2.1 to 21.1 g/100 g wet matter). All cooking methods caused significant changes in the fatty acid (FA) profile of M. barbatus . The content of saturated fatty acids (SFAs) varied significantly between raw and cooked fish with the lowest values determined for fried sample. Monounsaturated fatty acid (MUFA) content increased after oven cooking and frying, while polyunsaturated fatty acid (PUFA) content showed an opposite trend. The eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) were the dominant fatty acids among n 3 acids in all samples. EPA+DHA contribution in total FAs was significantly lower in the samples after oven cooking (19.6% total FAs) and frying (4.99% total FAs) than in the raw (25.5% of total FAs) fish. The n 3/ n 6 ratio (range 1.25–3.65) decreased significantly after cooking; however, it remained above the recommended values for a healthy human nutrition (1:5). The PUFA/SFA ratio was between 0.69 in fried and 1.02 in boiled fish, both being greater than those recommended by the WHO/FAO [2003]. Atherogenicity index value decreased significantly after the cooking particularly in fried fish. The polyene index (PI), as a measure of PUFA damage, was in the range of 0.42–1.18. Although all cooking methods affected the FA profile, based on LNQI, it can be concluded that barbecue-grilling and boiling were the best cooking methods for healthy eating, due to their lowest effect on essential FAs.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46372182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of<i> Mbuja </i>Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats","authors":"Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge","doi":"10.11648/j.jfns.20231101.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20231101.13","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86637022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage","authors":"A. Wilczyńska, A. Kukułowicz, A. Lewandowska","doi":"10.31883/pjfns/159037","DOIUrl":"https://doi.org/10.31883/pjfns/159037","url":null,"abstract":"Edible flowers are food products that are usually eaten fresh without prior heat treatment. Due to their chemical composition and low degree of processing, they can be an excellent breeding ground for microorganisms, and thus a source of infection. Methods of their preservation include proper packaging and storage at low temperatures. Therefore the aim of this study was to evaluate the effect of type of packaging (vacuum-sealed polyamide/polyethylene bag and polyethylene terephthalate box) on the microbial contamination of edible flowers including nasturtium, calendula, and daisy during refrigerated storage. The counts of selected pathogenic bacteria, total yeasts and moulds on the day of harvesting and after 1–3 days of refrigerated storage were determined. The results showed that the edible flowers did not contain Salmonella sp. or Escherichia coli (except nasturtiums), while all flowers contained both yeast and moulds at counts about 4–5 log cfu/g, and Staphylococcus aureus at numbers ranging from 1.89 to 2.72 log cfu/g. The differences in the counts of moulds and S. aureus were statistically significant depending on the type of flower. Neither the type of packaging nor storage time under refrigerated conditions influenced the degree of microbial contamination of the flowers.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49109169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}