Cancer continues to pose a substantial public health problem in Nigeria,characterized by rising rates of occurrence and mortality.While there is increasing interest in using natural products for cancer treatment,compr...Cancer continues to pose a substantial public health problem in Nigeria,characterized by rising rates of occurrence and mortality.While there is increasing interest in using natural products for cancer treatment,comprehensive data on the specific bioactive compounds in these plants and how they modulate different types of cancer are still lacking.Additionally,although traditional knowledge about these food plants is rich and valuable,it has not been fully integrated with modern scientific research to create standardized treatment protocols.Scientific databases like PubMed,ScienceDirect,Google Scholar,and ResearchGate were explored to retrieve empirical data.The key plants discussed are Spondias mombin,Xanthosoma sagittifolium,Elaeis guineensis,Irvingia gabonensis,Allium cepa,Blighia sapida,Dioscorea dumetorum,Psidium guajava,and Talinum triangulare.These plants demonstrate a wide range of anticancer properties,including the ability to induce apoptosis(cell death),halt the cell cycle,inhibit angiogenesis,and regulate inflammatory responses.They contain a variety of phytochemicals,such as flavonoids,tannins,terpenoids,alkaloids,and organosulfur compounds,which contribute to their anticancer effects.For example,Spondias mombin contains flavonoids that inhibit the formation of tumors,whereas Xanthosoma sagittifolium exhibits cytotoxic effects against leukemia cells.Additionally,Elaeis guineensis exhibits antioxidant properties that counteract oxidative stress,a crucial factor in cancer progression.This review highlights the significance of these plants in developing complementary cancer therapies that can be used alongside conventional treatments.By combining traditional knowledge with contemporary scientific methods,these medicinal plants have the potential to provide innovative approaches to cancer prevention and treatment,addressing the pressing demand for safer and more efficient therapeutic alternatives.展开更多
Extremophiles pose challenges to microbiologists and researchers by inhabiting the environments with extreme conditions such as alkalinity,acidity,dryness,salinity,pressure and high temperature.The research on the ext...Extremophiles pose challenges to microbiologists and researchers by inhabiting the environments with extreme conditions such as alkalinity,acidity,dryness,salinity,pressure and high temperature.The research on the extremophilic microbial communities such as the thermophiles,halophiles,psychrophiles and piezophiles has increased exponentially in past couple of decades as of their ability to produce an extensive range of enzymes with stability and catalytic activity under harsh conditions.These features of extremophilic enzymes make them an amazing alternative for applications in biotechnological,textile,detergent,pharmaceutical and food industries.Adding more,these enzymes serve as cornerstone for environmentally conscious and industrial sustainability.Further,advancements in omics approaches provide new insights into discovering the diversity of unculturable microbes.The multi-omics approaches provide a means to explore the extremophilic diversity,find out novel genes,enzymes and essential products with industrial relevance.Thus,the study of the extremophiles and their enzymes with potential applications is emerging in the recent years.The present review focuses on the biodiversity of extremozymes producing microbes,omics approaches for exploring these enzymes and major applications in diverse industries.展开更多
Salinity is one of the major abiotic stresses limiting chickpea(Cicer arietinum L.)productivity,particularly in arid and semi-arid regions where soil salinization is intensifying.Developing cost-effective and practica...Salinity is one of the major abiotic stresses limiting chickpea(Cicer arietinum L.)productivity,particularly in arid and semi-arid regions where soil salinization is intensifying.Developing cost-effective and practical strategies to enhance seedling establishment and early vigor under saline conditions is therefore essential.In this study,we compared two seed-priming agents-1 mM proline and 25 mM NaCl-under identical hydroponic conditions to elucidate tissue-specific responses to 25 mM NaCl stress.Proline priming significantly improved shoot length(by~23%),total chlorophyll content(by~19%),and ascorbate peroxidase(ASPOX)activity.In contrast,NaCl priming enhanced root biomass retention(by~38%)and peroxidase(POD)activity under salinity stress.Both priming treatments induced higher proline accumulation and antioxidant capacity,though with tissue-specific effects:proline favored aboveground resilience,while NaCl strengthened root ionic and oxidative balance.These findings highlight the complementary nature of proline and NaCl priming and support the concept of stress“memory,”whereby plants acquire enhanced readiness to cope with salinity.Integrating such priming strategies into chickpea cultivation could contribute to improved yield stability and sustainability in saline agroecosystems.展开更多
In recent years,the addition of probiotics into non-dairy beverages has gained popularity.Probiotics offer a wider range of options for individuals who are sensitive to dairy products.Incorporating probiotics into wid...In recent years,the addition of probiotics into non-dairy beverages has gained popularity.Probiotics offer a wider range of options for individuals who are sensitive to dairy products.Incorporating probiotics into widely consumed beverages like carbonated soft drinks poses a notable challenge due to the detrimental impact of acidic pH.Herein,results demonstrate that chitosan-coated alginate/gellan gum microcapsules can enhance the viability of probiotics within carbonated soft drinks.The probiotics,Lactobacillus casei,are encapsulated in microcapsules and exposed to Pepsi,Fanta Strawberry,Sprite,and A&W Root Beer under 4 and 25℃for 60 days and simulated gastrointestinal tract.Microcapsules greatly improve the viability of adding probiotics in different beverages under simulated gastrointestinal tract.The probiotics had a gradual release from microcapsules,reaching maximum release within initial 2 h of simulated intestinal phase.During 4℃storage compared to storage at 25℃,it was found that the number of surviving cells is more than the recommended minimum(10^(6)CFU/g)at the end of the storage.The pH and soluble solids content of beverages containing microcapsules also signify little change.This work shows that the chitosan-coated alginate/gellan microcapsules have the potential to be used as protective microcapsules for probiotics in carbonated soft drinks.展开更多
The development of sustainable materials has encouraged the use of biopolymers as alternatives to synthetic polymers.Polymeric films have stood out for their high potential in environmentally sustainable applications....The development of sustainable materials has encouraged the use of biopolymers as alternatives to synthetic polymers.Polymeric films have stood out for their high potential in environmentally sustainable applications.Conventional cellulose acetate(CA)-based films are attractive due to their biodegradability and film-forming ability.However,their functional performance often requires enhancement through the incorporation of additives.In this context,two bio-based additives were investigated:condensed tannin(0%,5%and 10%wt.),a natural polyphenol known for its antioxidant and antimicrobial properties,and nanocrystalline cellulose(CNC)(0%,0.5%and 1%wt.),which act as reinforcing agents to improve mechanical strength and barrier properties.The results showed that tannin generally enhanced mechanical strength and surface uniformity while imparting contact-based antimicrobial activity.CNC reduced water uptake and improved thermal stability,but when used alone,it tended to lower mechanical performance and increase surface roughness.The combination of CNC and tannin produced performance shifts that depended strongly on their relative concentrations,with no consistent synergistic effect across all properties.In certain balanced ratios,CNC benefited fromtannin’smatrix-stabilizing effect,leading to improved strength or reduced moisture absorption.Antimicrobial activity in acetic acid–based films was linked to residual acidity,whereas in acetonebased films,tannin alone was responsible for the antimicrobial effect by contact.These findings highlight that the physicochemical,mechanical,and functional performance of CA films(CAFs)is governed not only by additive type but also by the precise interplay between CNC and tannin,underscoring the need for formulation strategies tailored to the requirements of specific applications.展开更多
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
文摘Cancer continues to pose a substantial public health problem in Nigeria,characterized by rising rates of occurrence and mortality.While there is increasing interest in using natural products for cancer treatment,comprehensive data on the specific bioactive compounds in these plants and how they modulate different types of cancer are still lacking.Additionally,although traditional knowledge about these food plants is rich and valuable,it has not been fully integrated with modern scientific research to create standardized treatment protocols.Scientific databases like PubMed,ScienceDirect,Google Scholar,and ResearchGate were explored to retrieve empirical data.The key plants discussed are Spondias mombin,Xanthosoma sagittifolium,Elaeis guineensis,Irvingia gabonensis,Allium cepa,Blighia sapida,Dioscorea dumetorum,Psidium guajava,and Talinum triangulare.These plants demonstrate a wide range of anticancer properties,including the ability to induce apoptosis(cell death),halt the cell cycle,inhibit angiogenesis,and regulate inflammatory responses.They contain a variety of phytochemicals,such as flavonoids,tannins,terpenoids,alkaloids,and organosulfur compounds,which contribute to their anticancer effects.For example,Spondias mombin contains flavonoids that inhibit the formation of tumors,whereas Xanthosoma sagittifolium exhibits cytotoxic effects against leukemia cells.Additionally,Elaeis guineensis exhibits antioxidant properties that counteract oxidative stress,a crucial factor in cancer progression.This review highlights the significance of these plants in developing complementary cancer therapies that can be used alongside conventional treatments.By combining traditional knowledge with contemporary scientific methods,these medicinal plants have the potential to provide innovative approaches to cancer prevention and treatment,addressing the pressing demand for safer and more efficient therapeutic alternatives.
文摘Extremophiles pose challenges to microbiologists and researchers by inhabiting the environments with extreme conditions such as alkalinity,acidity,dryness,salinity,pressure and high temperature.The research on the extremophilic microbial communities such as the thermophiles,halophiles,psychrophiles and piezophiles has increased exponentially in past couple of decades as of their ability to produce an extensive range of enzymes with stability and catalytic activity under harsh conditions.These features of extremophilic enzymes make them an amazing alternative for applications in biotechnological,textile,detergent,pharmaceutical and food industries.Adding more,these enzymes serve as cornerstone for environmentally conscious and industrial sustainability.Further,advancements in omics approaches provide new insights into discovering the diversity of unculturable microbes.The multi-omics approaches provide a means to explore the extremophilic diversity,find out novel genes,enzymes and essential products with industrial relevance.Thus,the study of the extremophiles and their enzymes with potential applications is emerging in the recent years.The present review focuses on the biodiversity of extremozymes producing microbes,omics approaches for exploring these enzymes and major applications in diverse industries.
文摘Salinity is one of the major abiotic stresses limiting chickpea(Cicer arietinum L.)productivity,particularly in arid and semi-arid regions where soil salinization is intensifying.Developing cost-effective and practical strategies to enhance seedling establishment and early vigor under saline conditions is therefore essential.In this study,we compared two seed-priming agents-1 mM proline and 25 mM NaCl-under identical hydroponic conditions to elucidate tissue-specific responses to 25 mM NaCl stress.Proline priming significantly improved shoot length(by~23%),total chlorophyll content(by~19%),and ascorbate peroxidase(ASPOX)activity.In contrast,NaCl priming enhanced root biomass retention(by~38%)and peroxidase(POD)activity under salinity stress.Both priming treatments induced higher proline accumulation and antioxidant capacity,though with tissue-specific effects:proline favored aboveground resilience,while NaCl strengthened root ionic and oxidative balance.These findings highlight the complementary nature of proline and NaCl priming and support the concept of stress“memory,”whereby plants acquire enhanced readiness to cope with salinity.Integrating such priming strategies into chickpea cultivation could contribute to improved yield stability and sustainability in saline agroecosystems.
基金Chulalongkorn University and the National Science and Technology Development Agency(NSTDA)for providing the Chulalongkorn University-NSTDA Doctoral Scholarship,which funded this articlesupport from the 90~(th)Anniversary of Chulalongkorn University Scholarship under the Ratchadaphisek Somphot Endowment Fund。
文摘In recent years,the addition of probiotics into non-dairy beverages has gained popularity.Probiotics offer a wider range of options for individuals who are sensitive to dairy products.Incorporating probiotics into widely consumed beverages like carbonated soft drinks poses a notable challenge due to the detrimental impact of acidic pH.Herein,results demonstrate that chitosan-coated alginate/gellan gum microcapsules can enhance the viability of probiotics within carbonated soft drinks.The probiotics,Lactobacillus casei,are encapsulated in microcapsules and exposed to Pepsi,Fanta Strawberry,Sprite,and A&W Root Beer under 4 and 25℃for 60 days and simulated gastrointestinal tract.Microcapsules greatly improve the viability of adding probiotics in different beverages under simulated gastrointestinal tract.The probiotics had a gradual release from microcapsules,reaching maximum release within initial 2 h of simulated intestinal phase.During 4℃storage compared to storage at 25℃,it was found that the number of surviving cells is more than the recommended minimum(10^(6)CFU/g)at the end of the storage.The pH and soluble solids content of beverages containing microcapsules also signify little change.This work shows that the chitosan-coated alginate/gellan microcapsules have the potential to be used as protective microcapsules for probiotics in carbonated soft drinks.
基金funded by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES,https://www.gov.br/capes)and by Mitacs(https://www.mitacs.ca),under grant number IT42277Letícia Vitorazi acknowledges support from FAPERJ(https://www.faperj.br)under grant number E-26/200.129/2023—Bolsa JCNE/FAPERJ+1 种基金Flavia Braghiroli acknowledges the Natural Sciences and Engineering Research Council of Canada(NSERC),Alliance project ALLRP 585984-23the Fonds de recherche duQuébec—Nature et technologies(FRQNT)(https://doi.org/10.69777/355295),grant number 202250.
文摘The development of sustainable materials has encouraged the use of biopolymers as alternatives to synthetic polymers.Polymeric films have stood out for their high potential in environmentally sustainable applications.Conventional cellulose acetate(CA)-based films are attractive due to their biodegradability and film-forming ability.However,their functional performance often requires enhancement through the incorporation of additives.In this context,two bio-based additives were investigated:condensed tannin(0%,5%and 10%wt.),a natural polyphenol known for its antioxidant and antimicrobial properties,and nanocrystalline cellulose(CNC)(0%,0.5%and 1%wt.),which act as reinforcing agents to improve mechanical strength and barrier properties.The results showed that tannin generally enhanced mechanical strength and surface uniformity while imparting contact-based antimicrobial activity.CNC reduced water uptake and improved thermal stability,but when used alone,it tended to lower mechanical performance and increase surface roughness.The combination of CNC and tannin produced performance shifts that depended strongly on their relative concentrations,with no consistent synergistic effect across all properties.In certain balanced ratios,CNC benefited fromtannin’smatrix-stabilizing effect,leading to improved strength or reduced moisture absorption.Antimicrobial activity in acetic acid–based films was linked to residual acidity,whereas in acetonebased films,tannin alone was responsible for the antimicrobial effect by contact.These findings highlight that the physicochemical,mechanical,and functional performance of CA films(CAFs)is governed not only by additive type but also by the precise interplay between CNC and tannin,underscoring the need for formulation strategies tailored to the requirements of specific applications.
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.
