Nutrition and Food Sciences Research最新文献

{"title":"Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps","authors":"Elham sadat Entezari sareshkeh, M. Nouri","doi":"10.52547/nfsr.9.1.49","DOIUrl":"https://doi.org/10.52547/nfsr.9.1.49","url":null,"abstract":"Background and Objectives: Ice cream is a probiotic carrier and Bifidobacterium spp. are used to promote health benefits such as vitamin improvement. These bacteria are commonly known as probiotic bacteria. The objective of the present study was to add Japanese loquats, Bifidobacterium lactis and Bifidobacterium bifidum to improve beneficial and nutritional characteristics of ice creams. Materials and Methods: Bacteria were used in various cream samples supplemented with Japanese loquat pulps (10, 20 and 30% concentrations). Then, physicochemical (pH, acidity, protein, fat, ash and dry matter), melting, colorimetric ( L * , a * and b * ), overrun and sensory characteristics were assessed. Bioactive parameters of the ice creams, including phenolic component, antioxidant activity, probiotic bacterial survival and folate value, were investigated within eight weeks. Results: Ash, dry matter, melting rate and overrun significantly increased by adding Japanese loquat pulps ( p < 0.05). However, no significant effects on pH, acidity, protein and fat of various probiotic ice creams were seen by increasing pulps ( p > 0.05). Probiotic ice creams significantly included further phenolic compounds (98.63 mg GAE/100g), antioxidant activity (105.12 mg/100g) and bacterial viability (8.23 log CFU/g) by increasing Japanese loquat pulps. However, these parameters decreased by extending the storage time ( p < 0.05). Increases in pulp and storage time significantly increased folates of various samples ( p < 0.05). Conclusions: The highest functional capacities of the probiotic ice creams belonged to a mixture of Bifidobacterium bifidum , Bifidobacterium lactis and 30% of Japanese loquat pulps.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124107806","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}

{"title":"Sour-Cherry Seed Polyphenol Contents, Antioxidant Activity and Nutritional Components as a Potential Bioactive Source","authors":"Shara Farhadi, M. Javanmard, M. Safavi","doi":"10.52547/nfsr.9.1.19","DOIUrl":"https://doi.org/10.52547/nfsr.9.1.19","url":null,"abstract":"Background and Objectives: Sour-cherry seed is one of the waste products of the sour-cherry jam and juice processing. Sour cherries include two valuable wastes, including sour-cherry kernels and seed shells. The two sections have been reviewed and assessed. Materials and Methods: In this study, total phenolic compounds, DPPH radical scavenging activity, cellulose, hemicellulose, lignin, BET surface area and density of sour-cherry seed powder were assessed. Cytotoxicity of the methanolic extract of sour-cherry shell was investigated on breast cancer cell lines (MCF-7). Results: Sour-cherry seed included high quantities of total phenols (27.02 mg GAE/g db). The high-performance liquid chromatography analysis of phenols identified chlorogenic acid 1887.50 (µg/mg), 3,4-dihydroxybenzoic acid 262.30 (µg/mg), quercetin 13.50 (µg/mg) and rutin 58.45 (µg/mg). Results reported 1.490, 36.65, 17.68 and 37.2% db of hemicellulose, cellulose and lignin content, respectively. Sour-cherry and walnut shell methanolic extracts significantly decreased MCF-7 cell growth ( p <0.05) in a dose-dependent manner. The methanol extracts of walnut shells and sour-cherry seeds showed cytotoxic activities against MCF-7 cells with IC 50 values of 0.47 and 0.97 mg/mL respectively. Kernels included 17% oil and 28.4% protein. Sour-cherry kernel oil included palmitic acid (5.93), stearic acid (3.3), arachidic acid (1.26), oleic acid (45.03), linoleic acid (40.61) and linolenic acid (3.87). Quantity of total phenolic compounds was reported as 6.41 mg gallic acid per gram. Conclusions: In conclusion, sour-cherry seed showed good physical characteristics, including potentials to be used in sports drinks, health supplements, pharmaceutical carriers and biosorbents. Preliminary data on characteristics of the sour-cherry seed can provide useful information for potential uses in natural supplements as well as healthy foods.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115443441","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}

{"title":"Lactic Acid Bacteria Antagonism of Acid-tolerant and Antibiotic-resistant Non-staphylococcal Pathogenic Species Isolated from a Fermented Cereal Beverage using Baird-Parker Agar","authors":"Stellah Byakika, I. M. Mukisa, C. Muyanja","doi":"10.52547/nfsr.9.1.31","DOIUrl":"https://doi.org/10.52547/nfsr.9.1.31","url":null,"abstract":"Background and Objectives: Fermented foods may contain acid-tolerant and antibiotic-resistant pathogenic microorganisms. Pathogens can be antagonized by lactic acid bacteria, resulting in improved microbiological safety. This study assessed the antagonistic effects of selected lactic acid bacteria against pathogenic bacteria isolated from a cereal fermented food. Materials and Methods: Eight presumptive staphylococci isolated from a commercially produced cereal fermented beverage on Baird-Parker agar supplemented with tellurite were identified using 16S rRNA sequencing. Acid resistance of the isolates was assessed using acidified media (brain heart infusion broth of pH 3.6 and 1.5% acidity) for 48 h followed by taking plate counts. Antibiotic resistance (19 antibiotics) was assessed using the disk diffusion assay. A spot-on-the-lawn method was used to assess antagonistic effects of Lactobacillus plantarum MNC 21, Lactococcus lactis MNC 24, Weissella confusa MNC 20 and Lactobacillus rhamnosus yoba 2012 against Lysinibacillus macroides , Bacillus subtilis , Enterococcus faecalis and Escherichia coli . Results: Presumptive staphylococci were identified as Lysinibacillus macroides ( n = 1), Bacillus subtilis ( n = 2), Enterococcus faecalis ( n = 4) and Escherichia coli ( n = 1). These isolates were acid-tolerant (from 6.3 ±0.9 log cfu/mL at 0 h to 3.6 ±0.9 log cfu/mL at 48 h), antibiotic-resistant (multiple antibiotic resistance index of 0.1–0.5) and their growth was inhibited by the lactic acid bacteria (inhibition zone diameters of 14–24 mm). Conclusions: The lactic acid bacteria cultures of MNC 20, MNC 21, MNC 24 and Lactobacillus rhamnosus yoba 2012 can be used in various food fermentations to inhibit growth of bacterial pathogens; thus, improving product safety.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115394943","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}

{"title":"A Useful Method with Appropriate Recovery and High Accuracy in Simultaneous Analysis of 12 Polychlorinated Biphenyls in Cereal-Based Baby Foods Using Gas Chromatography-Electron Capture Detector","authors":"F. Yazdi, M. Yazdi, A. Eidi, S. Shoeibi","doi":"10.52547/nfsr.9.1.41","DOIUrl":"https://doi.org/10.52547/nfsr.9.1.41","url":null,"abstract":"Background and Objectives: Reliable methods are necessary to analyze polychlorinated biphenyls in baby foods, dietary supplements commonly used for children. Nowadays, contamination of food products, mostly derived from agricultural sources, with polychlorinated biphenyls seems inevitable. Of these, cereal-based baby foods are highly important due to the long-term side effects of polychlorinated biphenyls in babies. Materials and Methods: In this study, a validated method was developed for the assessment of 12 polychlorinated biphenyls in baby foods based on the solid-phase extraction column sample preparation and gas chromatography-electron capture detectore using PCB 77 and PCB 189 as internal standards. Validation of the method was assessed by the calculated and achieved parameters for linearity, mean recovery, precision, limit of quantification and limit of detection. Results: Recoveries at three levels of 0.5, 1 and 2 µg/kg in repeatability and reproducibility studies were in ranges of 78.89–98.32 and 77.28–98.45%, respectively. Linearity was presented as R 2 value from 0.9980 to 0.9999, indicating good correlations between the concentrations and peak areas. Limit of quantification and limit of detection were 0.5 and 0.16 (ng/g). Analysis of 30 samples showed that six polychlorinated biphenyls were available in 7% of the samples; of which, 93% were not contaminated with polychlorinated biphenyls. None of the samples contaminated with polychlorinated biphenyls included contamination higher than the maximum residue limit. Conclusions: Validated methodology was used in polychlorinated biphenyl analysis in various trademarks of cereal-based baby foods commercialized for the Iranian markets. Samples were screened based on the maximum residue limit by the European Union. This method is a simple method and can be carried out in a short time with high accuracy and precision.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123802819","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}

{"title":"A Review on Dietary Additive, Food Supplement and Exercise Effects on the Prevention of Covid-19","authors":"A. Abedini, Aida Mahdavi, Adel Mirza Alizadeh, E. Hejazi, H. Hosseini","doi":"10.52547/nfsr.9.1.1","DOIUrl":"https://doi.org/10.52547/nfsr.9.1.1","url":null,"abstract":"of The current study investigated functions of dietary supplements and exercises in strengthening the immune system, as well as assessing roles of food additives in illness prevention, particularly Covid-19, when combined with a balanced nutrition strategy. Light exercises, healthy lifestyles and nutritional supplements have been shown to boost the immune system.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123544970","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}

{"title":"Effects of Fuji Apple Juice on Total Cholesterol Levels in Hypercholesterolemic Elderly People","authors":"Rizki Dwi Agustin Harsono, Yulia Lanti Retno Dewi, A. Lestari","doi":"10.52547/nfsr.9.1.15","DOIUrl":"https://doi.org/10.52547/nfsr.9.1.15","url":null,"abstract":"Background and Objectives: In recent years, prevalence of hypercholesterolemia has increased, especially in elderly people who are susceptible to increased levels of total cholesterol. Apples include active ingredients that act as antioxidant, anti-proliferation, lipid oxidation inhibitor, anti-hypercholesterol, and weight loss agents. The aim of this study was to investigate how Fuji apple juice affected total cholesterol levels in elderly people. Materials and Methods: This study was an experimental study that was carried out on 26 elderly people with a history of hypercholesterolemia, dividing into two major groups using randomized pre post test control group design with randomized controlled trial. The control group (G0) received no medication, while the experimental group (G1) received the Fuji apple juice of 200 ml for 14 days. Paired t-test and independent t-test were used to analyze the results. Results: The mean pre-post G0 total cholesterol increased by 22.38 with, no significant changes ( p > 0.05). The mean pre-post G1 total cholesterol decreased by 27.62, suggesting statistically significant changes ( p < 0.05). Conclusions: In conclusion, use of 200 ml of Fuji apple juice for 14 days decreased total cholesterol levels in hypercholesterolemia elderly people.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115322687","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}

{"title":"Food and Nutrition Literacy (FNLIT) is Associated to Healthy Eating Behaviors in Children","authors":"Azam Doustmohammadinan, N. Omidvar, Nastaran Keshavarz Mohammadi, H. Eini-Zinab, M. Amini, M. Abdollahi, Saeedeh Esfandyari, Zeynab Amirhamidi","doi":"10.52547/nfsr.8.3.37","DOIUrl":"https://doi.org/10.52547/nfsr.8.3.37","url":null,"abstract":"Background and Objectives: The objective of the current study was to investigate associations between food and nutrition literacy (FNLIT) and eating behaviors of elementary school children in Tehran, Iran. Materials and Methods: In this cross-sectional study, 803 students aged 10–12 years were participated from 44 primary schools in Tehran, Iran. A valid, reliable self-administered questionnaire was used to investigate participants’ food and nutrition literacy. A research-made questionnaire was used to assess eating behaviors of the students. Furthermore, the multinomial adjusted odds ratios of food and nutrition literacy for eating behaviors were analyzed. Results: Food and nutrition literacy cognitive domain included understanding food and nutrition information and nutritional health knowledge. Food and nutrition literacy skill domain included functional, interactive, critical food and nutrition literacy, food choice and food label literacy. High levels of food and nutrition literacy scores in the cognitive domain were negatively associated to irregular breakfast intakes compared to everyday eating breakfast (1–2 times a week, OR = 0.32, CI = 0.17–0.60), irregular lunch intakes compared to everyday eating lunch (never/1–2 times a week, OR = 0.40, CI = 0.17–0.93; 3–6 times a week, OR = 0.45, CI = 0.25–0.80) and irregular dinner intakes compared to everyday eating dinner (never/1–2 times a week, OR = 0.32, CI = 0.17–0.68). High food and nutrition literacy scores in the cognitive domain were attributed to never eating sausage/hamburger (OR = 2.20, CI = 1.01–4.83) and eating salty snacks 3–4 times a week (OR = 2.58, CI = 1.09–6.13). The FNLIT scores in the skill domain were negatively associated to irregular breakfast intakes compared to everyday eating breakfast (3-6 times a week, OR = 0.33, CI = 0.13–0.78). Food and nutrition literacy scores in the skill domain were positively associated to never eating sweet snacks (OR = 4.19, CI = 1.39–12.62). Conclusions: The current manuscript highlights the necessity of continuous improvements in health education curriculum of schools in Iran, particularly highlighting the importance of greater attention needs to practical and skillbased lessons rather than theoretical lessens. Further studies with long-term follow-up plans are needed to understand associations between food and nutrition literacy and eating behaviors more comprehensively.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115428080","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}

{"title":"Antibacterial Properties of Whey Protein Coating and Mentha aquatica L. Essential Oil on Coliform Bacteria in Iranian White Cheese","authors":"Sajedeh Rezaiee, F. Ardestani, Morteza Khoshvaght","doi":"10.52547/nfsr.8.3.49","DOIUrl":"https://doi.org/10.52547/nfsr.8.3.49","url":null,"abstract":"Background and Objectives: In this study, antibacterial effects of whey protein coating with Mentha aquatica L. essential oil on Escherichia coli, Enterobacter and Klebsiella pneumoniae in Iranian white cheese were investigated. Materials and Methods: Mentha aquatica L. essential oil was extracted using Clevenger apparatus. Mentha aquatica L. essential oil was added to each whey protein coating solution at 0.5, 1 and 1.5% concentrations. Whey protein treatment included cheese, bacteria and whey protein with no Mentha aquatica L. essential oil. Control treatment only included cheese and bacteria with no Mentha aquatica L. essential oil and whey protein. Minimal inhibitory concentration and minimal bactericidal concentration were assessed for the bacterial species. Antibacterial properties of the designed active coating system against Escherichia coli, Enterobacter and Klebsiella pneumoniae were assessed using direct cell counting and disk diffusion methods. Results: Mentha aquatica L. essential oil at 1.5% concentration at the end of Day 15 of storage at 4 °C inhibited growth of Escherichia coli, Enterobacter and Klebsiella pneumoniae up to 100, 64 and 18%, respectively. To achieve the highest growth inhibition of Escherichia coli, Enterobacter and Klebsiella pneumoniae, 1.5, 1 and 1% of the essential oil were used to preserve organoleptic properties of the cheese. Conclusions: Use of whey protein coating with 1.5% essential oil included no adverse effects on organoleptic, sensory and appearance characteristics of the cheese. Whey protein coating with Mentha aquatica L. essential oil inhibited growths of Escherichia coli completely and Enterobacter partially in Iranian white cheese.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128448293","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}

{"title":"Milk Thistle, Myrrh and Mint: Herbal Plants as Natural Medicines","authors":"M. H. Shahrajabian, Wenli Cheng, Q. Cheng","doi":"10.52547/nfsr.8.3.59","DOIUrl":"https://doi.org/10.52547/nfsr.8.3.59","url":null,"abstract":"Herbs are natural products and herbal medicine has become a popular form of healthcare. Herbal-derived remedies may increase pharmacological qualities and improve prevention and treatment of several diseases. In this study, all relevant articles in English language were collected.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"107 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116558642","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}

{"title":"A study on Food Security of Rural Households in Iran and Its Effective Socioeconomic Factors","authors":"Alireza Rahbardehghan, Hosein Mehrabi Boshrabadi, Abdolmajid Jalaee Esfandabadi","doi":"10.52547/nfsr.8.3.19","DOIUrl":"https://doi.org/10.52547/nfsr.8.3.19","url":null,"abstract":"Background and Objectives: Population growth and increased food requirements of humans have increased demands for agricultural foods. Indeed, food security is the foundation of a developed society and constitutes the major component of health, efficiency and learning. Based on the role of food security in human health and development, objective of the present study was to investigate statuses of food security in rural households of Iran and socioeconomic factors affecting these statutes. Materials and Methods: Food security statuses of 19267 rural households were first assessed using income-expense questionnaires, 2018, and method of determining optimal food basket for the Iranian society based on the energy recommended by the Community Nutrition Department, Ministry of Health and Medical Education of Iran. Factors affecting food security were assessed using logit model. Results: Results of the food security index showed that rural households of Iran were generally at intermediate levels since the food security index values were higher than those of average in 53.12% of the rural households and lower than those of average in 46.88% of them. It was shown by the logit model that farm income, non-farm income, age, gender, educational level, employment status and house ownership status of household heads included significant positive effects on food security of the households. Moreover, family size and marital status of the household heads included negative effects on food security. Conclusions: Although food security status of the Iranian rural families is relatively moderate, increasing nutritional knowledge and providing employment opportunities to increase incomes and purchase powers of optimal food baskets can be effective in improving food security.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130800092","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}