Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk....Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.展开更多
HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging betw...HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.展开更多
Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The ...Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The major purpose of the research study was to investigate the nutritional composition and bioactive constituents of bael pulp, as well as to develop new value-added products that maintain the maximum quantity of nutrients. The developed food products were subjected to evaluate sensory attributes according to a nine-point hedonic scale. It was found that the moisture, protein, fat, crude fiber, and total ash content of bael fruit pulp were 61.20%, 2.48%, 0.47%, 3.04%, and 1.29%, respectively. When compared to the catechin standard, the antioxidant activity of such extract indicated good antioxidant capacity, with an IC<sub>50</sub> value of 75.68 μg/ml for methanol extract. Vitamin C content was about 10.21 mg/100g. Besides, total flavonoid and phenolic contents were found as 140 mg of Quercetin Equivalent (QE)/g and 106.65 mg of Gallic Acid Equivalent (GAE)/g, respectively. Results of sensory attributes revealed that there was a significant difference (P ba and bael bar. The overall acceptability of bael murabba (6.7) and bael bar (7.1) is acceptable in quality, but their specific characteristics were found slightly different by the test panelists. These products might be applicable for the treatment of several diseases like atherosclerosis, diabetes, constipation, irritable bowel syndrome, peptic ulcer, tumor, and osteoporosis.展开更多
In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the...In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.展开更多
Pumpkin belongs to the family of Cucurbitaceae,which comprises several species that has economical as well as agronomical importance.All parts of pumpkin are edible and laden with beneficial neutraceutical compounds.P...Pumpkin belongs to the family of Cucurbitaceae,which comprises several species that has economical as well as agronomical importance.All parts of pumpkin are edible and laden with beneficial neutraceutical compounds.Pumpkin seeds are valuable source protein which can help in eradicating protein malnutrition and lipids(rich in PUFAs)contains essential as well as non essential fatty acids which prevents from various ailments like cancer and other cardiovascular diseases.Since,seeds of pumpkin are abundant in macro(magnesium,phosphorous,potassium,sodium and calcium)and micro minerals(iron,copper,manganese,zinc and selenium),they can be used as an incredible dietary supplement which in turn helps in curbing various deficiency disorders.This review enlightens the characteristics of pumpkin seeds,process of valorization of pumpkin seeds and the effect of processing on their nutritional composition which have been studied currently with the aim to use this wonder seeds for human wellbeing.Pumpkin seeds possess many bioactive compounds like polyphenols,flavonoids,phytosterols and squalene which makes it a lucrative raw material for pharmacological and food industries.Pumpkin seeds work as anti-depressant and helps majorly in the treatment of benign prostate hyperplasia(BHP).Daily consumption of pumpkin seeds can reduce the chances of Alzheimer's and Parkinson's disease.Pumpkin seeds are rich in tocopherols and can be used for oil extraction for edible purposes and utilized in other food formulations for future use.展开更多
Children in resource poor settings are at a high risk of inadequate iron and vitamin A intake when diets lack diversity and are dominated by staple foods. Yet comparative information on diet quality among school child...Children in resource poor settings are at a high risk of inadequate iron and vitamin A intake when diets lack diversity and are dominated by staple foods. Yet comparative information on diet quality among school children is scarce. The objective of the study was to assess the potential of simple food group diversity to serve as a proxy indicator of iron and vitamin A status among rural school children in Uganda. A cross sectional correlation model of associations between Food Group Diversity (FGD) and iron and vitamin A status was used. We analyzed 8 schools in Kumi District, Uganda, randomly selected from the 34 schools that participated in the main part of the study. Our sample included primary school children, aged between 9-15 years (n = 172). Food group diversity and food variety (FV) were calculated from both a food frequency questionnaire (FFQ) and a 24-hour dietary recall. The FGD and FVS were tested against iron (as serum ferritin) and vitamin A (as serum retinol) status. The FGD (based on FFQ data) was 9.6 (±1.9). There was a positive correlation between 24-hour recall and FFQ for consumption of cereals (Corr. Coef = 0.28;p 0.05), which was also the most highly consumed group (98.9% & 86.9% by FFQ and 24-hour recall;respectively). Consistent with other studies, increase in the number of food groups significantly increased serum ferritin and serum retinol measures (p 0.001). Presence of at least one food item in the “roots & tubers”;“cereals”;and “pulses/nuts”, significantly increased serum ferritin and serum retinol concentrations (p 0.01). We speculate that simple food group diversity may reflect intake and serve as a simple indicator of iron and vitamin A status among school children. Strategies aimed at increasing dietary diversity in the community may benefit the families of these children and improve their micronutrient status.展开更多
Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composi...Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children</span><span style="font-family:Verdana;">’s</span><span style="font-family:Verdana;"> mothers accepted the appearance, flavor</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and mouth feel of all weaning food purees prepared in this study.</span>展开更多
Introduction: Pregnancy is a critical period during which environmental factors such as nutrition can affect the optimal development of the fetus. This study aims to evaluate the knowledge, attitudes, and practices in...Introduction: Pregnancy is a critical period during which environmental factors such as nutrition can affect the optimal development of the fetus. This study aims to evaluate the knowledge, attitudes, and practices in food and nutrition among pregnant women in antenatal consultation at Menontin Hospital in 2021. Methods: This was a cross-sectional, descriptive study including 96 pregnant women at Menontin Hospital in Cotonou. Variables including socio-anthropological data, level of knowledge of nutritional requirements and their consequences on malnutrition, and description of physical activity practices were collected using a questionnaire and data on pregnant women’s dietary practices, macronutrient consumption, and fruit and vegetable consumption were documented using a food frequency questionnaire. Results: The majority of pregnant women (88%) were unaware of their nutrient needs during pregnancy. Only 49.6% of them took at least three meals and two snacks a day, and 45% practiced less than 30 minutes of physical activity per day. The consumption of carbohydrates, proteins, and lipids were respectively in the proportions of 36.5%, 50%, and 38.5%. It was also found that 48% of pregnant women did not consume fruits and vegetables daily. Conclusion: The pregnant women followed in the Mènontin area hospital had a low level of knowledge in terms of food and nutrition during pregnancy. Consequently, their attitudes and practices were unfavorable to good nutrition for both the mother and the child.展开更多
Studies are needed to know the grugru palm （Acrocomia aculeata） potential for food industry. This study aimed to characterize physicochemical quality and minerals in the mesocarp （pulp） of grugru palm, Grugru palm...Studies are needed to know the grugru palm （Acrocomia aculeata） potential for food industry. This study aimed to characterize physicochemical quality and minerals in the mesocarp （pulp） of grugru palm, Grugru palm fruits from NE Brazil production area were collected and analyzed. The determinations included： respiratory rate, sugars, soluble solids, pH, titratable acidity, humidity, water activity （aw）, ashes, protein, lipids, total phenolics, total carotenoids, vitamin C, color and minerals. The fruit respiration rate was 74.45 mL CO2 kg-1 h1. High levels were found for sugars, soluble solids, pH, aw, lipids and carotenoids; however, the pulp showed low acidity, moisture and ashes. The values found for lipids, minerals and vitamin C are equivalent to those observed in the literature. The grugru palm fruit has a high rate of respiration, which turns necessary the use of conservation techniques and methods. The grugru palm fruit pulp shows physical quality parameters attractive to the consumer, physicochemical quality and nutritive composition which can be considered for food ingredients and alternative source of ingredient for supplementation of diet food for needy population.展开更多
<i>Fusarium sp.</i> and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of <i>Fusarium<...<i>Fusarium sp.</i> and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of <i>Fusarium</i> and mycotoxins on the food chain. The factors influencing the development of fungi <i>Fusarium sp.</i>, the formation of mycotoxins and their microbiological risk on the food chain must be considered as a whole. For cereals and oilseeds before and after harvest, fungal infections and mycotoxin contamination present serious problems worldwide. This paper is an overview of the factors that include the microbiological risk and impact of <i>Fusarium</i> in the food chain mentioned in national and international studies. The methods and results obtained in this direction internationally are mentioned, such as: infrared spectroscopy, Raman spectrometry and hyperspectral imaging. Also, in review are presented solutions to reduce this impact on the food chain.展开更多
The objective of this study was to examine the sorghum preservation techniques in response to climate variability and to evaluate the prevalence of aflatoxin B1 in selected sorghum stocks in Burkina Faso. The cross-se...The objective of this study was to examine the sorghum preservation techniques in response to climate variability and to evaluate the prevalence of aflatoxin B1 in selected sorghum stocks in Burkina Faso. The cross-sectional study was conducted over a period of six months, from October 2020 to January 2021. A questionnaire was administered to 450 sorghum farmers in order to ascertain their knowledge and practices with regard to conservation techniques. A total of 23 farmers’ stocks were sampled for the determination of aflatoxin B1 using the Enzyme-Linked Immunosorbent Assay (ELISA) method and for the assessment of moisture levels using the Association of Official Agricultural Chemists (AOAC) method. A total of five distinct preservation techniques were identified. The most frequently utilized techniques were straw loft (49.2%) as a storage structure, pallets (36.69%) as the structure’s internal management, plastic bags (40.42%) as packaging material, panicles (64.3%) as a form of storage, and chemical products (15.22%) as preservatives. Three biotic constraints were identified: insect (51.18%), rodent (30.14%), and mold (15.38%). Three significant abiotic constraints were identified: humidity (44.6%), lack of hygiene (15.2%), and grain immaturity (10.2%). A comparative analysis reveals that the majority of these techniques and constraints exhibit notable differences between climatic zones, largely due to the influence of climatic variability. The aflatoxin B1 level exhibited considerable variation, ranging from 0 µg/kg to 2.07 ± 0.08 µg/kg DM. Of the analyzed stocks, 38% were found to be contaminated. Abiotic and biotic factors exert influence on sorghum stocks. Chemical agents are employed for their protection, and contamination by aflatoxin B1 is a further issue. However, the levels of contamination observed are not cause for concern.展开更多
Sesame is the most widely produced oilseed crop with the highest oil content (45.0%–65.0%) in Asia,Africa.The seed contains a high amount of protein (19%–35%),dietary fiber (15%–20%),carbohydrate (14%–20%),polyuns...Sesame is the most widely produced oilseed crop with the highest oil content (45.0%–65.0%) in Asia,Africa.The seed contains a high amount of protein (19%–35%),dietary fiber (15%–20%),carbohydrate (14%–20%),polyunsaturated fatty acids,and micronutrients.It also contains lignans like sesamol,sesamin,and sesamolin,which protect the oil from oxidative rancidity.The seed also provides seed cake with nutritional value after oil extraction,which is used as a biopolymer in the applications of food packaging,bakery,and confectionary industries,as well as in the preparation of edible and coating films.It can replace commercial expanded polystyrene,which is non-biodegradable in nature.Being the richest source of nutrients,sesame seeds and oilseed cakes have been implemented in different food processing industries.The present review focused on the comprehensive study of biochemical compositions,anti-nutrients,phytochemicals,and antioxidants of sesame seeds and seed cakes and their applications in foods industries.展开更多
Fish gelatin films have emerged as eco-friendly packaging materials due to their biodegradability and excellent film-forming properties.This study investigated the effects of varying homogenization rates(0,6500,9500,1...Fish gelatin films have emerged as eco-friendly packaging materials due to their biodegradability and excellent film-forming properties.This study investigated the effects of varying homogenization rates(0,6500,9500,13,500,17,500,and 21,500 rpm)on the functional and structural properties of fish gelatin films enriched with cinnamon essential oil(CEO).Homogenization reduced droplet sizes and narrowed droplet size distributions in the film-forming emulsion(FFE).At a homogenization rate of 9500 rpm,the films exhibited excellent mechan-ical extensibility,reduced surface irregularities,and enhanced smoothness.The highest(p<0.05)tensile strength and elongation at break were observed at this rate,showing increases of 57%and 14%,respectively,compared to the control film made from non-homogenized FFE.However,further increases in homogenization rates signifi-cantly increased(p<0.05)water vapor permeability and caused CEO droplets aggregation,leading to increased surface irregularities and the formation of pores in the film microstructure.These structural changes were observed through confocal laser scanning microscopy(CLSM),scanning electron microscopy(SEM),and atomic force microscopy(AFM).These findings indicate that the film properties were significantly influenced by the homogenization rate,highlighting its role in tailoring the mechanical and barrier properties of fish gelatin/CEO films for food packaging applications.展开更多
Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing technique...Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing techniques,including roasting,extrusion,germination,and hydrothermal treatment,have been employed to enhance nutritional bioavailability and consumer appeal.These processing,which involves the application of heat and moisture,induces specific transformations in millet components.Starch undergoes gelatinization,a process in which its crystalline structure is disrupted,leading to increased digestibility and viscosity.Proteins undergo denaturation,altering their structure and potentially improving their digestibility and functionality.Lipids may also undergo modifications,impacting their stability and interactions with other food components.These changes facilitate the release of bioactive compounds such as phenolics,flavonoids,and tannins.These processes effectively reduce anti-nutritional factors,further boosting nutrient availability.This review provides a comprehensive analysis of various hydrothermal methods,including steaming and heat-moisture treatment,and critically evaluates their impact on the physicochemical properties,nutritional profile,and potential health benefits of millet.Steaming,a gentler method involves cooking millet in a steamer basket above boiling water,preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention.Heat-moisture treatment,a more specialized technique,involves exposing millet to elevated temperatures and controlled moisture levels,inducing specific changes in starch properties without causing complete gelatinization.This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative,nutritious millet-based food products.展开更多
The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexpl...The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexplored component of plants that can be brought into play to deal with such problems.Mucilage,a viscous polysaccharide that can be obtained when seeds like chia,flax,garden cress,and tomato get hydrated and form a slimy,gel-like substance around the seed coat,can be utilized due to its unique characteristics.It has been used in developing many products such as bio-based films,plant-based dressing wounds with antibacterial effects,a medium for oral drug delivery,edible coatings,etc.Primarily composed of soluble fiber,it exhibits effects on human health,including blood glucose management,cholesterol,weight reduction,antioxidant(AOx),and antimicrobial activity.It offers a range of functional properties,including emulsification,stabilization,foam formation,fat replacement,encapsulating agent,flocculation,coagulation,and medium for drug release.These attributes make SeM a suitable component for applications in various sectors like food and pharmacy.Further study in this field may open more opportunities to address environmental problems and contribute to sustainability.This review explores aspects of SeM,emphasizing its functional properties and highlighting its current as well as potential applications across various sectors.展开更多
A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order t...A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order to reduce the use of chemical spices in the preparation of different dishes. The Design of Experiments (DOE) methodology was used for the formulation of the spices and their physicochemical, nutritional and sensory characteristics were evaluated by standardized and standard methods. The results obtained showed lipid contents (g/100 g DM) ranging from 10.41 ± 0.26 to 15.64 ± 0.68, total sugars from 4.39 ± 0.32 to 5.46 ± 0.31, protein from 3.65 ± 0.17 to 12.04 ± 0.35 and ash from 5.83 ± 0.01 to 7.02 ± 0.01. The polyphenol content ranged from 9.09 ± 1.60 to 11.33 ± 0.90, and the flavonoid content ranged from 0.65 ± 0.03 to 1.08 ± 0.13. The sensory analysis carried out showed that the spices have generally satisfactory organoleptic characteristics. These results constitute new information in the diet of populations and are an alternative to the chemical spices used in their cooking.展开更多
The study of microbial hydrocarbons removal is of great importance for the development of future bioremediation strategies.In this study,we evaluated the removal of a gaseous mixture containing toluene,m-xylene,ethylb...The study of microbial hydrocarbons removal is of great importance for the development of future bioremediation strategies.In this study,we evaluated the removal of a gaseous mixture containing toluene,m-xylene,ethylbenzene,cyclohexane,butane,pentane,hexane and heptane in aerated stirred bioreactors inoculated with Rhodococcus erythropolis and operated under non-sterile conditions.For the real-time measurement of hydrocarbons,a novel systematic approachwas implemented using Selected-Ion Flow TubeMass Spectrometry(SIFTMS).The effect of the carbon source(~9.5 ppmv)on(i)the bioreactors’performance(BR1:dosed with only cyclohexane as a single hydrocarbon versus BR2:dosed with a mixture of the 8 hydrocarbons)and(ii)the evolution of microbial communities over time were investigated.The results showed that cyclohexane reached a maximum removal efficiency(RE)of 53%±4%in BR1.In BR2,almost complete removal of toluene,m-xylene and ethylbenzene,being the most water-soluble and easy-to-degrade carbon sources,was observed.REs below 32%were obtained for the remaining compounds.By exposing the microbial consortium to only the five most recalcitrant hydrocarbons,REs between 45%±5%and 98%±1%were reached.In addition,we observed that airborne microorganisms populated the bioreactors and that the type of carbon source influenced the microbial communities developed.The abundance of species belonging to the genus Rhodococcus was below 10%in all bioreactors at the end of the experiments.This work provides fundamental insights to understand the complex behavior of gaseous hydrocarbon mixtures in bioreactors,along with a systematic approach for the development of SIFT-MS methods.展开更多
Background In light of growing concern over eating disorders among young athletes amid cultural and social pressures,this study aimed to assess the prevalence of orthorexia nervosa(ON)risk and evaluate body image perc...Background In light of growing concern over eating disorders among young athletes amid cultural and social pressures,this study aimed to assess the prevalence of orthorexia nervosa(ON)risk and evaluate body image perception and its predictive factors among young football players from Poland and Türkiye.Methods The study involved 171 players aged 15–18 years,recruited from football academies in Poland and Türkiye.The Polish and Turkish versions of the Body-Esteem Scale for Adolescents and Adults(BESAA)were administered to assess body image perception,while the Düsseldorf Orthorexia Scale(DOS)was used to measure ON risk.Anthropometric measurements were taken to calculate Body Mass Index(BMI),which was then referenced to centile charts to determine nutritional status.Results Results indicated that 13%of participants exhibited characteristics of ON,with an additional 26%classified as at elevated risk.Comparative analysis revealed no significant differences in ON prevalence between Polish and Turkish players(p=0.938)and no age-related differences(p=0.694).Among Polish players,a significant positive association emerged between BMI(relative to centile charts)and overall appearance evaluation(BE-Appearance)(p=0.008,partialη^(2)=0.10).This relationship was not observed in Turkish players.Moreover,analysis of ON risk predictors—including age,nationality,nutritional status,and body image—did not identify any single variable as a definitive predictor(all p-values>0.05),with a low predictive capacity(McFadden’s R^(2)=0.03).Conclusion The study revealed a significant risk of ON among young footballers with no clear predictors.展开更多
Agricultural lignocellulose wastes are an excellent substrate for the production of value-added products(such as pectin).Natural macromolecules have gained popularity due to their biocompatibility,low toxicity,and bio...Agricultural lignocellulose wastes are an excellent substrate for the production of value-added products(such as pectin).Natural macromolecules have gained popularity due to their biocompatibility,low toxicity,and biodegradability.Pectin is the most intricate polysaccharide found in the cell walls of plants,both in terms of structure and function.Pectin plays a crucial role in various aspects of plant biological processes,including growth,morphology,development,and defense.Additionally,it functions as a gelling and stabilizing agent in a wide range of food and speciality products.Moreover,pectin contributes to the texture and rheological properties of various food systems.Additionally,it exerts positive effects on human health and possesses a multitude of biomedical applications.Furthermore,as a biopolymer,pectin has garnered attention for its potential applications in active packaging systems.Pectin can be utilized alongside with an extensive variety of biopolymers with distinct characteristics and functionalities.In this context,this review presents an in-depth investigation of pectin,including its structure,sources,properties,and wide-ranging applications in the fields of biomedicine and food industry.展开更多
Starch retrogradation is a primary contributor to the staling of bread.The impact of the surfactant glyceryl monostearate(GMS)on the structure and retrogradation characteristics of wheat starch gels was explored durin...Starch retrogradation is a primary contributor to the staling of bread.The impact of the surfactant glyceryl monostearate(GMS)on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4℃ for 2 h and 5 d.In this research,the incorporation of GMS(0.14%,W/W,based on flour weight)significantly reduced the crumb firmness(P<0.05).Molecular dynamics simulation vividly demonstrated the formation process of the single-helical amylose-GMS complex within 150 ns during the short-term retrogradation process of cooling the gelatinized starch for 2 h.X-ray diffraction analysis revealed that GMS slightly decreased the relative crystallinity of starch from 8.9%to 7.8%during long-term retrogradation.The reduction in R1047/1022 detected by Fourier-transform infrared spectroscopy indicated that GMS could reduce the degree of retrogradation.Solid-state ^(13)C NMR analysis showed a characteristic resonance peak at 31.7 ppm for the GMSstarch complex.This study indicates that GMS holds great application potential in retarding starch retrogradation.展开更多
文摘Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.
文摘HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.
文摘Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essential source of natural antioxidants and bioactive components. The major purpose of the research study was to investigate the nutritional composition and bioactive constituents of bael pulp, as well as to develop new value-added products that maintain the maximum quantity of nutrients. The developed food products were subjected to evaluate sensory attributes according to a nine-point hedonic scale. It was found that the moisture, protein, fat, crude fiber, and total ash content of bael fruit pulp were 61.20%, 2.48%, 0.47%, 3.04%, and 1.29%, respectively. When compared to the catechin standard, the antioxidant activity of such extract indicated good antioxidant capacity, with an IC<sub>50</sub> value of 75.68 μg/ml for methanol extract. Vitamin C content was about 10.21 mg/100g. Besides, total flavonoid and phenolic contents were found as 140 mg of Quercetin Equivalent (QE)/g and 106.65 mg of Gallic Acid Equivalent (GAE)/g, respectively. Results of sensory attributes revealed that there was a significant difference (P ba and bael bar. The overall acceptability of bael murabba (6.7) and bael bar (7.1) is acceptable in quality, but their specific characteristics were found slightly different by the test panelists. These products might be applicable for the treatment of several diseases like atherosclerosis, diabetes, constipation, irritable bowel syndrome, peptic ulcer, tumor, and osteoporosis.
文摘In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.
基金The authors would like to thank Harcourt Butler Technical University,Kanpur India for providing infrastructure,guidance,knowledge and support.
文摘Pumpkin belongs to the family of Cucurbitaceae,which comprises several species that has economical as well as agronomical importance.All parts of pumpkin are edible and laden with beneficial neutraceutical compounds.Pumpkin seeds are valuable source protein which can help in eradicating protein malnutrition and lipids(rich in PUFAs)contains essential as well as non essential fatty acids which prevents from various ailments like cancer and other cardiovascular diseases.Since,seeds of pumpkin are abundant in macro(magnesium,phosphorous,potassium,sodium and calcium)and micro minerals(iron,copper,manganese,zinc and selenium),they can be used as an incredible dietary supplement which in turn helps in curbing various deficiency disorders.This review enlightens the characteristics of pumpkin seeds,process of valorization of pumpkin seeds and the effect of processing on their nutritional composition which have been studied currently with the aim to use this wonder seeds for human wellbeing.Pumpkin seeds possess many bioactive compounds like polyphenols,flavonoids,phytosterols and squalene which makes it a lucrative raw material for pharmacological and food industries.Pumpkin seeds work as anti-depressant and helps majorly in the treatment of benign prostate hyperplasia(BHP).Daily consumption of pumpkin seeds can reduce the chances of Alzheimer's and Parkinson's disease.Pumpkin seeds are rich in tocopherols and can be used for oil extraction for edible purposes and utilized in other food formulations for future use.
文摘Children in resource poor settings are at a high risk of inadequate iron and vitamin A intake when diets lack diversity and are dominated by staple foods. Yet comparative information on diet quality among school children is scarce. The objective of the study was to assess the potential of simple food group diversity to serve as a proxy indicator of iron and vitamin A status among rural school children in Uganda. A cross sectional correlation model of associations between Food Group Diversity (FGD) and iron and vitamin A status was used. We analyzed 8 schools in Kumi District, Uganda, randomly selected from the 34 schools that participated in the main part of the study. Our sample included primary school children, aged between 9-15 years (n = 172). Food group diversity and food variety (FV) were calculated from both a food frequency questionnaire (FFQ) and a 24-hour dietary recall. The FGD and FVS were tested against iron (as serum ferritin) and vitamin A (as serum retinol) status. The FGD (based on FFQ data) was 9.6 (±1.9). There was a positive correlation between 24-hour recall and FFQ for consumption of cereals (Corr. Coef = 0.28;p 0.05), which was also the most highly consumed group (98.9% & 86.9% by FFQ and 24-hour recall;respectively). Consistent with other studies, increase in the number of food groups significantly increased serum ferritin and serum retinol measures (p 0.001). Presence of at least one food item in the “roots & tubers”;“cereals”;and “pulses/nuts”, significantly increased serum ferritin and serum retinol concentrations (p 0.01). We speculate that simple food group diversity may reflect intake and serve as a simple indicator of iron and vitamin A status among school children. Strategies aimed at increasing dietary diversity in the community may benefit the families of these children and improve their micronutrient status.
文摘Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children</span><span style="font-family:Verdana;">’s</span><span style="font-family:Verdana;"> mothers accepted the appearance, flavor</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and mouth feel of all weaning food purees prepared in this study.</span>
文摘Introduction: Pregnancy is a critical period during which environmental factors such as nutrition can affect the optimal development of the fetus. This study aims to evaluate the knowledge, attitudes, and practices in food and nutrition among pregnant women in antenatal consultation at Menontin Hospital in 2021. Methods: This was a cross-sectional, descriptive study including 96 pregnant women at Menontin Hospital in Cotonou. Variables including socio-anthropological data, level of knowledge of nutritional requirements and their consequences on malnutrition, and description of physical activity practices were collected using a questionnaire and data on pregnant women’s dietary practices, macronutrient consumption, and fruit and vegetable consumption were documented using a food frequency questionnaire. Results: The majority of pregnant women (88%) were unaware of their nutrient needs during pregnancy. Only 49.6% of them took at least three meals and two snacks a day, and 45% practiced less than 30 minutes of physical activity per day. The consumption of carbohydrates, proteins, and lipids were respectively in the proportions of 36.5%, 50%, and 38.5%. It was also found that 48% of pregnant women did not consume fruits and vegetables daily. Conclusion: The pregnant women followed in the Mènontin area hospital had a low level of knowledge in terms of food and nutrition during pregnancy. Consequently, their attitudes and practices were unfavorable to good nutrition for both the mother and the child.
文摘Studies are needed to know the grugru palm （Acrocomia aculeata） potential for food industry. This study aimed to characterize physicochemical quality and minerals in the mesocarp （pulp） of grugru palm, Grugru palm fruits from NE Brazil production area were collected and analyzed. The determinations included： respiratory rate, sugars, soluble solids, pH, titratable acidity, humidity, water activity （aw）, ashes, protein, lipids, total phenolics, total carotenoids, vitamin C, color and minerals. The fruit respiration rate was 74.45 mL CO2 kg-1 h1. High levels were found for sugars, soluble solids, pH, aw, lipids and carotenoids; however, the pulp showed low acidity, moisture and ashes. The values found for lipids, minerals and vitamin C are equivalent to those observed in the literature. The grugru palm fruit has a high rate of respiration, which turns necessary the use of conservation techniques and methods. The grugru palm fruit pulp shows physical quality parameters attractive to the consumer, physicochemical quality and nutritive composition which can be considered for food ingredients and alternative source of ingredient for supplementation of diet food for needy population.
文摘<i>Fusarium sp.</i> and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of <i>Fusarium</i> and mycotoxins on the food chain. The factors influencing the development of fungi <i>Fusarium sp.</i>, the formation of mycotoxins and their microbiological risk on the food chain must be considered as a whole. For cereals and oilseeds before and after harvest, fungal infections and mycotoxin contamination present serious problems worldwide. This paper is an overview of the factors that include the microbiological risk and impact of <i>Fusarium</i> in the food chain mentioned in national and international studies. The methods and results obtained in this direction internationally are mentioned, such as: infrared spectroscopy, Raman spectrometry and hyperspectral imaging. Also, in review are presented solutions to reduce this impact on the food chain.
文摘The objective of this study was to examine the sorghum preservation techniques in response to climate variability and to evaluate the prevalence of aflatoxin B1 in selected sorghum stocks in Burkina Faso. The cross-sectional study was conducted over a period of six months, from October 2020 to January 2021. A questionnaire was administered to 450 sorghum farmers in order to ascertain their knowledge and practices with regard to conservation techniques. A total of 23 farmers’ stocks were sampled for the determination of aflatoxin B1 using the Enzyme-Linked Immunosorbent Assay (ELISA) method and for the assessment of moisture levels using the Association of Official Agricultural Chemists (AOAC) method. A total of five distinct preservation techniques were identified. The most frequently utilized techniques were straw loft (49.2%) as a storage structure, pallets (36.69%) as the structure’s internal management, plastic bags (40.42%) as packaging material, panicles (64.3%) as a form of storage, and chemical products (15.22%) as preservatives. Three biotic constraints were identified: insect (51.18%), rodent (30.14%), and mold (15.38%). Three significant abiotic constraints were identified: humidity (44.6%), lack of hygiene (15.2%), and grain immaturity (10.2%). A comparative analysis reveals that the majority of these techniques and constraints exhibit notable differences between climatic zones, largely due to the influence of climatic variability. The aflatoxin B1 level exhibited considerable variation, ranging from 0 µg/kg to 2.07 ± 0.08 µg/kg DM. Of the analyzed stocks, 38% were found to be contaminated. Abiotic and biotic factors exert influence on sorghum stocks. Chemical agents are employed for their protection, and contamination by aflatoxin B1 is a further issue. However, the levels of contamination observed are not cause for concern.
文摘Sesame is the most widely produced oilseed crop with the highest oil content (45.0%–65.0%) in Asia,Africa.The seed contains a high amount of protein (19%–35%),dietary fiber (15%–20%),carbohydrate (14%–20%),polyunsaturated fatty acids,and micronutrients.It also contains lignans like sesamol,sesamin,and sesamolin,which protect the oil from oxidative rancidity.The seed also provides seed cake with nutritional value after oil extraction,which is used as a biopolymer in the applications of food packaging,bakery,and confectionary industries,as well as in the preparation of edible and coating films.It can replace commercial expanded polystyrene,which is non-biodegradable in nature.Being the richest source of nutrients,sesame seeds and oilseed cakes have been implemented in different food processing industries.The present review focused on the comprehensive study of biochemical compositions,anti-nutrients,phytochemicals,and antioxidants of sesame seeds and seed cakes and their applications in foods industries.
文摘Fish gelatin films have emerged as eco-friendly packaging materials due to their biodegradability and excellent film-forming properties.This study investigated the effects of varying homogenization rates(0,6500,9500,13,500,17,500,and 21,500 rpm)on the functional and structural properties of fish gelatin films enriched with cinnamon essential oil(CEO).Homogenization reduced droplet sizes and narrowed droplet size distributions in the film-forming emulsion(FFE).At a homogenization rate of 9500 rpm,the films exhibited excellent mechan-ical extensibility,reduced surface irregularities,and enhanced smoothness.The highest(p<0.05)tensile strength and elongation at break were observed at this rate,showing increases of 57%and 14%,respectively,compared to the control film made from non-homogenized FFE.However,further increases in homogenization rates signifi-cantly increased(p<0.05)water vapor permeability and caused CEO droplets aggregation,leading to increased surface irregularities and the formation of pores in the film microstructure.These structural changes were observed through confocal laser scanning microscopy(CLSM),scanning electron microscopy(SEM),and atomic force microscopy(AFM).These findings indicate that the film properties were significantly influenced by the homogenization rate,highlighting its role in tailoring the mechanical and barrier properties of fish gelatin/CEO films for food packaging applications.
基金the Indian Council of Agriculture Research,All India Coordinated Research Project on Postharvest Engineering and Technology(ICAR-AICRP on PHET)Chaudhary Charan Singh Haryana Agricultural University,Hisar,for providing technical and financial support for the research.
文摘Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing techniques,including roasting,extrusion,germination,and hydrothermal treatment,have been employed to enhance nutritional bioavailability and consumer appeal.These processing,which involves the application of heat and moisture,induces specific transformations in millet components.Starch undergoes gelatinization,a process in which its crystalline structure is disrupted,leading to increased digestibility and viscosity.Proteins undergo denaturation,altering their structure and potentially improving their digestibility and functionality.Lipids may also undergo modifications,impacting their stability and interactions with other food components.These changes facilitate the release of bioactive compounds such as phenolics,flavonoids,and tannins.These processes effectively reduce anti-nutritional factors,further boosting nutrient availability.This review provides a comprehensive analysis of various hydrothermal methods,including steaming and heat-moisture treatment,and critically evaluates their impact on the physicochemical properties,nutritional profile,and potential health benefits of millet.Steaming,a gentler method involves cooking millet in a steamer basket above boiling water,preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention.Heat-moisture treatment,a more specialized technique,involves exposing millet to elevated temperatures and controlled moisture levels,inducing specific changes in starch properties without causing complete gelatinization.This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative,nutritious millet-based food products.
文摘The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexplored component of plants that can be brought into play to deal with such problems.Mucilage,a viscous polysaccharide that can be obtained when seeds like chia,flax,garden cress,and tomato get hydrated and form a slimy,gel-like substance around the seed coat,can be utilized due to its unique characteristics.It has been used in developing many products such as bio-based films,plant-based dressing wounds with antibacterial effects,a medium for oral drug delivery,edible coatings,etc.Primarily composed of soluble fiber,it exhibits effects on human health,including blood glucose management,cholesterol,weight reduction,antioxidant(AOx),and antimicrobial activity.It offers a range of functional properties,including emulsification,stabilization,foam formation,fat replacement,encapsulating agent,flocculation,coagulation,and medium for drug release.These attributes make SeM a suitable component for applications in various sectors like food and pharmacy.Further study in this field may open more opportunities to address environmental problems and contribute to sustainability.This review explores aspects of SeM,emphasizing its functional properties and highlighting its current as well as potential applications across various sectors.
文摘A spice formulation study in Burkina Faso was carried out using local ingredients for the benefit of households. The objective of this study was to propose some spice formulations based on local ingredients in order to reduce the use of chemical spices in the preparation of different dishes. The Design of Experiments (DOE) methodology was used for the formulation of the spices and their physicochemical, nutritional and sensory characteristics were evaluated by standardized and standard methods. The results obtained showed lipid contents (g/100 g DM) ranging from 10.41 ± 0.26 to 15.64 ± 0.68, total sugars from 4.39 ± 0.32 to 5.46 ± 0.31, protein from 3.65 ± 0.17 to 12.04 ± 0.35 and ash from 5.83 ± 0.01 to 7.02 ± 0.01. The polyphenol content ranged from 9.09 ± 1.60 to 11.33 ± 0.90, and the flavonoid content ranged from 0.65 ± 0.03 to 1.08 ± 0.13. The sensory analysis carried out showed that the spices have generally satisfactory organoleptic characteristics. These results constitute new information in the diet of populations and are an alternative to the chemical spices used in their cooking.
基金supported by Ghent University through a special research grant(No.BOFSTG2019005701)The assistance provided by Ann Dirckx in the microbiology lab was greatly appreciated.Allan A.Alvarado-Alvarado thanks the European Commission under the Erasmus+EMJMD Program for funding his research at Ghent University(No.2017-1957/001-001-EMJMD).
文摘The study of microbial hydrocarbons removal is of great importance for the development of future bioremediation strategies.In this study,we evaluated the removal of a gaseous mixture containing toluene,m-xylene,ethylbenzene,cyclohexane,butane,pentane,hexane and heptane in aerated stirred bioreactors inoculated with Rhodococcus erythropolis and operated under non-sterile conditions.For the real-time measurement of hydrocarbons,a novel systematic approachwas implemented using Selected-Ion Flow TubeMass Spectrometry(SIFTMS).The effect of the carbon source(~9.5 ppmv)on(i)the bioreactors’performance(BR1:dosed with only cyclohexane as a single hydrocarbon versus BR2:dosed with a mixture of the 8 hydrocarbons)and(ii)the evolution of microbial communities over time were investigated.The results showed that cyclohexane reached a maximum removal efficiency(RE)of 53%±4%in BR1.In BR2,almost complete removal of toluene,m-xylene and ethylbenzene,being the most water-soluble and easy-to-degrade carbon sources,was observed.REs below 32%were obtained for the remaining compounds.By exposing the microbial consortium to only the five most recalcitrant hydrocarbons,REs between 45%±5%and 98%±1%were reached.In addition,we observed that airborne microorganisms populated the bioreactors and that the type of carbon source influenced the microbial communities developed.The abundance of species belonging to the genus Rhodococcus was below 10%in all bioreactors at the end of the experiments.This work provides fundamental insights to understand the complex behavior of gaseous hydrocarbon mixtures in bioreactors,along with a systematic approach for the development of SIFT-MS methods.
文摘Background In light of growing concern over eating disorders among young athletes amid cultural and social pressures,this study aimed to assess the prevalence of orthorexia nervosa(ON)risk and evaluate body image perception and its predictive factors among young football players from Poland and Türkiye.Methods The study involved 171 players aged 15–18 years,recruited from football academies in Poland and Türkiye.The Polish and Turkish versions of the Body-Esteem Scale for Adolescents and Adults(BESAA)were administered to assess body image perception,while the Düsseldorf Orthorexia Scale(DOS)was used to measure ON risk.Anthropometric measurements were taken to calculate Body Mass Index(BMI),which was then referenced to centile charts to determine nutritional status.Results Results indicated that 13%of participants exhibited characteristics of ON,with an additional 26%classified as at elevated risk.Comparative analysis revealed no significant differences in ON prevalence between Polish and Turkish players(p=0.938)and no age-related differences(p=0.694).Among Polish players,a significant positive association emerged between BMI(relative to centile charts)and overall appearance evaluation(BE-Appearance)(p=0.008,partialη^(2)=0.10).This relationship was not observed in Turkish players.Moreover,analysis of ON risk predictors—including age,nationality,nutritional status,and body image—did not identify any single variable as a definitive predictor(all p-values>0.05),with a low predictive capacity(McFadden’s R^(2)=0.03).Conclusion The study revealed a significant risk of ON among young footballers with no clear predictors.
文摘Agricultural lignocellulose wastes are an excellent substrate for the production of value-added products(such as pectin).Natural macromolecules have gained popularity due to their biocompatibility,low toxicity,and biodegradability.Pectin is the most intricate polysaccharide found in the cell walls of plants,both in terms of structure and function.Pectin plays a crucial role in various aspects of plant biological processes,including growth,morphology,development,and defense.Additionally,it functions as a gelling and stabilizing agent in a wide range of food and speciality products.Moreover,pectin contributes to the texture and rheological properties of various food systems.Additionally,it exerts positive effects on human health and possesses a multitude of biomedical applications.Furthermore,as a biopolymer,pectin has garnered attention for its potential applications in active packaging systems.Pectin can be utilized alongside with an extensive variety of biopolymers with distinct characteristics and functionalities.In this context,this review presents an in-depth investigation of pectin,including its structure,sources,properties,and wide-ranging applications in the fields of biomedicine and food industry.
基金supported by the Zhejiang Provincial Natural Science Foundation of China(LQ23C200003)National Natural Science Foundation of China(32202076)Natural Science Foundation of Shandong Province(Project No.ZR2023QC083).
文摘Starch retrogradation is a primary contributor to the staling of bread.The impact of the surfactant glyceryl monostearate(GMS)on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4℃ for 2 h and 5 d.In this research,the incorporation of GMS(0.14%,W/W,based on flour weight)significantly reduced the crumb firmness(P<0.05).Molecular dynamics simulation vividly demonstrated the formation process of the single-helical amylose-GMS complex within 150 ns during the short-term retrogradation process of cooling the gelatinized starch for 2 h.X-ray diffraction analysis revealed that GMS slightly decreased the relative crystallinity of starch from 8.9%to 7.8%during long-term retrogradation.The reduction in R1047/1022 detected by Fourier-transform infrared spectroscopy indicated that GMS could reduce the degree of retrogradation.Solid-state ^(13)C NMR analysis showed a characteristic resonance peak at 31.7 ppm for the GMSstarch complex.This study indicates that GMS holds great application potential in retarding starch retrogradation.
