MOJ Food Processing & Technology最新文献

{"title":"Foods and their characteristics: Physical aspects","authors":"J. Vélez-Ruiz","doi":"10.15406/mojfpt.2024.12.00309","DOIUrl":"https://doi.org/10.15406/mojfpt.2024.12.00309","url":null,"abstract":"Physical properties are important food characteristics that may be very important and transcendent depending of the specific food and particular processing. These properties should be considered and controlled, no matter of the industrial transformation, some of them are color, density, flow nature, form, heat capacity, size, texture, and viscoelasticity, among others. Color and texture are more general and notably affected by processing (formulation, drying, thermal treatment), whereas flow nature, density and viscoelasticity are less known and their changes throughout pumping, evaporation and high pressure applications require deeper knowledge.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"45 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141663817","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":"Applications of food extrusion technology","authors":"Stephen Sule, Gabriel Ifeanyi Okafor, Owoicho Clement Momoh, Stephen Terpase Gbaa, Ahunna Onyinyechi Amonyeze","doi":"10.15406/mojfpt.2024.12.00301","DOIUrl":"https://doi.org/10.15406/mojfpt.2024.12.00301","url":null,"abstract":"This review explores applications of food extrusion technology. Extrusion cooking, a thermal processing method, applies high heat, pressure, and shear forces to uncooked masses, yielding a broad spectrum of food products like snacks, ready-to-eat cereals, confectioneries, weaning foods, crisp bread, dairy products, pasta, meat analogs and extenders. The characteristics and working operations of the extruded as well as materials used in extrusion processing have been highlighted. Raw materials undergo grinding, conditioning, and extrusion, leading to significant changes in starch, proteins, vitamins, lipids, and fibre. The process not only enhances sensory and nutritional aspects but also reduces lipid oxidation, enhances shelf life, reduces production cost and eliminates anti-nutritional factors. Applications span human and animal foods, value-added products from waste, rice bran stabilization, and oil expelling. Recent advancements in extrusion technology include hot melt extrusion, supercritical carbon dioxide extrusion, 3-D printing, and other innovative applications, making extrusion technology a sustainable and versatile method for meeting evolving market demands, contingent upon specialized knowledge.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140387036","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":"The worldwide metabolic syndrome prevalence in people living with HIV: a systematic review","authors":"L. C. Melo, Sandro Rodrigo Barbosa da Silva, Beatriz Marques Ramos, Elisama Gomes de Santana, Adrielle Silva de Oliveira","doi":"10.15406/mojfpt.2024.12.00300","DOIUrl":"https://doi.org/10.15406/mojfpt.2024.12.00300","url":null,"abstract":"Metabolic alterations have been reported in people living with HIV (PLHIV), related to viral infection, side effects of antiretroviral therapy, genetic, environmental and/or sociodemographic factors. We aimed to draw a global picture of prevalence of Metabolic Syndrome (MetS) in PLHIV. We performed a systematic review based on the PRISMA Statement method. We selected studies that investigated epidemiological characteristics of PLHIV who developed MetS in 4 databases: PubMed, SciELO, LILACS and Science Direct, using descriptors: HIV; prevalence; metabolic syndrome; epidemiology; antiretroviral therapy, highly active. A total of 1117 articles were identified, including 98 in the final analysis. The prevalence of MetS ranged from 7.8 to 55.8% (Internacional Diabetes Federation - IDF) and 7.1 to 58% (National Cholesterol Education Program Adult Treatment Panel III - NCEP/ATP III), being higher in African women than in African men (IDF), whereas European women and women of unknown origin were lower than women from Asia, South and North America (NCEP/ATP III). There is a high prevalence of MetS in PLHIV. The importance of multidisciplinary follow-up and encouragement of lifestyle changes in PLHIV is emphasized.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"114 S1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140394935","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":"The effect of fermented sweet potato flour supplementation on the characteristics of ambon banana yoghurt","authors":"N. Yuliana, A. S. Zuidar, Nadia Andina Putri Arpani","doi":"10.15406/mojfpt.2023.11.00287","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00287","url":null,"abstract":"Starch can be added to yogurt to improve its body and texture, specially to increase viscosity and reduce syneresis. Starch utilization in a product can be done in the form of flour containing the main component of the starch. This study aims to determine the concentration of fermented sweet potato flour (FSPF) to produce the best quality characteristics of Ambon banana yogurt, significantly reducing syneresis and retain sensory yogurt. In this research, three levels of fermented sweet potato flour (0, 1, and 2 %) with three replicates were considered. The results showed that fermented sweet potato flour affects the quality characteristics of Ambon banana yogurt, and FSPF supplementation is proven to reduce syneresis. The best characteristics of yogurt are found in fermented sweet potato flour concentration of 2%, which produces a viscosity of 3400 cP, protein content of 3.72%, and fat content of 4.45%; syneresis 3.97%; total dissolved solids was 18.77%, and the sensory score was around four or like.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129312807","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":"Natural chemicals for healthy living: plant secondary metabolic compounds","authors":"V. D. Sheneni, Sani Sade Muhammad, Isaac Eleojo Shaibu","doi":"10.15406/mojfpt.2023.11.00286","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00286","url":null,"abstract":"Free radicals are produced by a variety of normal biological processes including aerobic metabolism and pathogenic defense mechanisms. They can also be a result of external exposures such as radiation, pollutants, and cigarette smoke. Reactive oxygen species, or ROS, are a subset of free radicals that contain oxygen. A diet high in antioxidants may reduce the risk of many diseases (including heart disease and certain cancers). Antioxidants scavenge free radicals from the body cells and prevent or reduce the damage caused by oxidation. The protective effect of antioxidants continues to be studied around the world. During aerobic metabolism, oxidants, or reactive oxygen species, are created in our bodies, which can cause a number of illnesses, including cancer and cardiovascular conditions. The substances that balance these oxidants called antioxidants. Natural antioxidants are recommended over synthetic antioxidants, which have been discovered to have adverse effects. Natural antioxidants are the secondary metabolites of phytochemicals. The impact of oxidants on human health and how natural antioxidants counteract them have both been reviewed. The main plant sources of natural antioxidants, several methods for recovering antioxidants from plant matrices, and the superiority of indirect supercritical fluid extraction over other methods are all discussed.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"151 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132754736","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":"Evaluation of consumer’s knowledge, attitude, practice towards herbal tea consumption, preparation and their association with demographic profile","authors":"N. Hussain, Aida Athirah Salim, Siti Fatimah Mohamad, Nursabrina Munawar","doi":"10.15406/mojfpt.2023.11.00285","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00285","url":null,"abstract":"Consumer herbal drinks consumption should be monitored since limited knowledge of possible herbal drinks harmful effects may put the consumer in danger. It is necessary to assess whether the demographic profile shifts the awareness and practice of consumers towards the consumption of herbal tea. This study compares the relationship between demographic profile with knowledge, attitude, and practices of herbal tea. Next, the association between demographic profile with knowledge, attitude and practices of herbal tea was studied. A cross sectional study was conducted using survey questionnaire, distributed using online platform and validated with reliability of Cronbach alpha with value >0.7. Data were analyzed using descriptive statistic, t-test, one-way ANOVA and chi square test. Result showed that from a total of 168 respondents, majority (72.6%) respondents have a moderate knowledge toward herbal tea and about 44.6% respondents have moderate attitude level toward herbal tea. Knowledge and attitude level relationship was insignificant (p>0.05). Moreover, comparison between knowledge level and higher educational level show significant difference (p<0.05) while the association between attitude level with age, occupation, ethnic and highest educational level show significance different at 0.043, 0.003, 0.023 and 0.020 respectively. The significance different shows that, there is measurable different between two group. Consumer consumption practices also varies among the demographic as examples: consumers prefer herbal tea in tea bag compared with other form and consumer with age range 18-26 years old prefer to buy herbal products from hypermarket/minimarket while older consumers prefer to buy from agent/ stockist. The Malaysian consumers are relatively knowledgeable on herbal tea products and believe that herbal teas were safe for consumption. The consumption practices association is used to determine consumer behavior toward herbal tea consumption and their buying decision.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"137 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131652006","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":"Effect of freezing and freeze-drying on bioactive compounds and antioxidant activity of carnauba pulp (Copernicia prunifera (Mill.) H.E. Moore)","authors":"Jefferson Messias Borges, M. Lucarini, A. Durazzo, Daniel Dias Rufino Arcanjo, Simone Kelly Rodrigues Lima, R. D. da Silva","doi":"10.15406/mojfpt.2023.11.00284","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00284","url":null,"abstract":"Carnauba (Copernicia prunifera (Mill.) H.E. Moore) is a fruit of the Brazilian Caatinga and Cerrado regions. It has good nutritional characteristics, bioactive compounds, and antioxidant activity. However, some processing techniques can affect its chemical characteristics. This study aims at evaluating the effect of freezing and freeze-drying on the bioactive compounds and antioxidant activity of carnauba pulp. The carnauba pulp was submitted to three different treatments: slow freezing (-18 °C/24h), fast freezing (-92 °C/60s) and freeze-drying. Then the bioactive compounds of fresh samples were analyzed - vitamin C, phenolics, flavonoids, anthocyanins, carotenoids - along with the antioxidant activity (DPPH), immediately after processing and after 180 days of freezing storage. It was observed that the process influences the behavior of bioactive compounds and antioxidants, with significant losses of vitamin C, anthocyanins, and carotenoids in all treatments soon after processing, while total phenolic compounds, flavonoids and antioxidant activity increased significantly. At the end of 180 days a reduction of all bioactive compounds and antioxidant activity was observed although the freeze-dried samples presented a better stability of the compounds. Thus, quick freezing and freeze-drying could be representing the more promising technological processes for the maintenance of bioactive compounds and antioxidant activity of carnauba pulp.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132778096","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":"Refining ROI calculation for end-of-line automation in a food factory: avoiding common mistakes and oversights","authors":"M. Mubashar","doi":"10.15406/mojfpt.2023.11.00283","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00283","url":null,"abstract":"End-of-line automation offers numerous benefits for industries, including improved efficiency, cost reduction, and enhanced product quality. However, accurately calculating the return on investment (ROI) is crucial for businesses considering automation. This article explores common mistakes made during ROI assessments for end-of-line automation and provides insights on how to avoid them. The article presents detailed calculations for different countries, including France, the USA, Saudi Arabia, and India, taking into account factors such as running costs, maintenance, and potential ramp-up periods. The analysis reveals the impact of these factors on ROI and emphasizes the need for comprehensive evaluations when making informed decisions about automation investments. The article concludes by highlighting the importance of considering all relevant factors and the quality of robots themselves in determining accurate ROI assessments for end-of-line automation.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114501248","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":"Effect of phosphorus concentration on nutrient composition of soybean Glycine max L","authors":"Omenna Ec, Adefare Me, Okunade Rf, Adelakun Oj, Olanipekun Ot, Ezugwu Bn, Uthman Aco","doi":"10.15406/mojfpt.2023.11.00282","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00282","url":null,"abstract":"Nutrient-elements are essential in human and animals’ diets. These nutrients are obtained from different sources such as food crops and sea-foods. Amongst these nutrients, phosphorus is one of the macro-nutrients that plays vital roles in growth and development of humans, animals and crops. Field experiment was conducted to evaluate the effect of phosphorus concentration in the nutritional composition of soybean. The experimental plots were harrowed, ploughed and the experimental design was laid out in a Randomized Complete Block Design (RCBD) followed by the planting of soybean seeds. The experimental designs such as: t0, t20, t40, and t60 were used to represent the following rates of phosphorus fertilizer application: 0kg/ha (control) 20kg/ha, 40kg/ha, and 60kg/ha respectively at one week-before-planting. The soybean (Glycine max L.) seeds were harvested at maturity (12weeks after planting), threshed and weighed. The seeds were taken to the laboratory for proximate and mineral analyses. The results showed that soybean treated with t60 (60kg/ha P) had the highest yield of 190.76kg/ha. Similarly, the result of proximate analysis showed that soybean treated with t60 (60kg/ha P) recorded the highest crude protein content of 39.51%. In addition, the data obtained from the mineral analysis showed that the Control, t0 (0kg/ha P) recorded significantly higher values for iron and calcium than others; while soybean treated with t20 (20kg/ha P) had the highest value for magnesium. Conclusively, application of phosphorus fertilizer at a rate of 60kg/ha was more promising for optimum seed-yield and better nutritional quality of soybeans. Therefore, this study recommends that soybean farmers should use phosphorus fertilizer at 60kg/ha.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122975499","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":"Sensory evaluation of Zingiber Officinale and Tinospora Cordifolia mix powder with enhanced synergetic antioxidant efficacy by fuzzy logic and general mathematical formula","authors":"C. Sahu, Rakesh Kumar, Angitha Balan, V. K. Bayineni, Someswararao Ch, Ravi-Kumar Kadeppagari","doi":"10.15406/mojfpt.2023.11.00281","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00281","url":null,"abstract":"The Zingiber officinale (ginger) and Tinospora cordifolia (giloy) are rich sources of antioxidant compounds and have been used for several decades to improve human health with relatively low side effects. The present research attempted to carry out the sensory and antioxidant activity evaluation of dried mixed paste powder of Z. officinale and T. cordifolia by establishing fuzzy logic, the newly proposed General Mathematical Formula (GMF) and the radical scavenging assay. Antioxidant activity was higher in the powder obtained in combinatorial process than the powders obtained in the separate processing of ginger or giloy. The sample containing powder, sugar and salt at 5, 5 and 1 % were more acceptable (good) and attributes generally fell under ‘important’ by both methods. Fuzzy logic and GMF results were matched perfectly for the category of samples, and quality attributes in general, and GMF method is simple and accurate for sensory evaluation.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"55 81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132225658","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}