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Abstract: The dehydration behavior of turkey berries was analysed in a fluidized bed dryer at various inlet air velocities (0.8, 2.1, and 3.4 m/s) and temperatures (50, 60, and 70°C). The drying parameters and physiochemical values of fruits were extensively studied, as were the moisture content, rate of drying, moisture diffusivity of the sample, shrinking percentage, color variations, retention of vitamin C, β-carotene, antioxidant capacity, and total phenolic content. The activation energy varies between 36.82 and 45.63 kJ/mol under different bed conditions. According to the experimental results, it has been observed that the maximum moisture diffusion rate was 2.898 × 10−10 m2/s and maximum retention rates of vitamin C, β-carotene, antioxidant capacity, and total phenolic content were 1.91 mg/100 g d.m, 184 μg/100 g d.m, 21.34 mg AAE/100 g d.m, and 513 mg GAE/100 g, during the drying of the sample at 70°C and 3.4 m/s. The minimum shrinkage (49.1%) and color variation (ΔE = 11.08) were detected at 3.4 m/s and 70°C. The Midilli et al. model was fitted, which is the most preferable model for predicting the dehydration characteristics of turkey berries. PubDate: Wed, 20 Sep 2023 05:35:04 +000
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Abstract: The anticancer activity of Peucedanum praeruptorum Dunn extract (PPDE) was investigated in vitro in the HepG2 human hepatoma cell line and compared to normal human liver cells (L02 cells). The effect of the PPDE on the proliferation of the cells was measured by MTT assays, and the levels of enzymes and small molecules implicated in oxidative stress regulation were measured using specific reagent kits. The expression levels of genes implicated in apoptosis (Bax, Bcl-2, caspase-3, caspase-8, and caspase-9) and oxidative stress (SOD1 and SOD2) were quantified by RT-qPCR. Lastly, HPLC was employed to analyze the composition of the PPDE. PPDE was found to significantly inhibit the proliferation of HepG2 cells but had little effect on the proliferation of normal liver cells. PPDE increased the levels of reactive oxygen species and malonaldehyde, a lipid peroxidation product, in HepG2 cells, and it reduced the activities of antioxidant enzymes, as well as the levels of γ-GCS and reduced glutathione (GSH), suggesting that it inhibited the ability of cancer cells to regulate intracellular oxidative stress. PPDE also increased the expression of the genes encoding Bax, caspase-3, caspase-8, and caspase-9 and decreased the expression of Bcl-2, SOD1, and SOD2 in HepG2 cells, suggesting that PPDE induced the apoptosis of the liver cancer cells. HPLC analysis identified that the components of PPDE included caffeic acid, isochlorogenic acid C, myricetin, baicalin, luteolin, and kaempferol, all of which have demonstrated antioxidant properties. PubDate: Fri, 15 Sep 2023 04:50:01 +000
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Abstract: For the general population, food hygiene is a growing public health concern. Lack of awareness of food hygiene knowledge and practices will lead to poor food handling, which may result in early mortality, food-borne illnesses, and death. To evaluate food handlers’ knowledge, practices, and related aspects in various food enterprises in Nekemte town, Ethiopia, this study was designed. About 360 food handlers in the study area participated in a cross-sectional study that was based in an institution. Using methodical sampling approaches, the necessary sample was selected. Data were gathered using a semistructured questionnaire. For analysis, the data were entered in SPPSS version 20.0. According to the study results, 57.8% and 35.75% of food handlers in the study area had inadequate food hygiene knowledge and practices, respectively. Secondary school or above: 2.42 (95% CI: 1.13, 3.56), training: 4.65 (95% CI: 1.847, 11.74), experience of 1–5 years: 2.12 (95% CI: 1.283, 3.83), and experience of more than 5 years: 2.11 (95% CI: 1.183, 5.34) were variables that significantly predicted knowledge of food hygiene. Similarly, secondary education or higher: 2.19 (95% CI: 1.202, 4.83), experience of more than 5 years: 2.4 (95% CI: 1.12, 6.96), knowledge of food hygiene: 2.61 (95% CI: 2.14, 4.56), and training 3.3 (95% CI: 2.32, 4.76) were correlated with food hygiene practice of food handlers. To improve food hygiene knowledge and practice as well as to overcome their associated factors, such as educational status, training, work experience, and knowledge of food handlers, all relevant bodies should apply all feasible interventions through behavioral change communication. PubDate: Mon, 11 Sep 2023 11:20:01 +000
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Abstract: Aim. Tea was studied as a carrier for iron in a fortification strategy to reduce iron deficiency. Iron forms insoluble coloured complexes with tea polyphenols which lower consumer acceptability. Complexation of iron by polyphenols and quinones derived from tea inhibits iron absorption in the first segment of the small intestine. Spray-dried chitosan-iron microcapsules were prepared to prevent iron-polyphenol interaction before the beverage is consumed. A competing chelating agent (EDTA) or antioxidant (sodium ascorbate) was added to prevent interactions and help improve iron bioavailability. Methods. The effect of concentration of chitosan (0.2–1.5%w/w), iron loading (10–60% w/w FeSO4), addition of secondary coatings on particle morphology, surface iron exposure and release, and bioaccessibility were evaluated. Tea-containing chitosan microcapsules and chelating agents to enable iron absorption were evaluated for sensory acceptability. Results. The iron release profile at pH 1 and pH 7 exhibited reverse enteric behaviour of non-cross-linked chitosan microcapsules. Increasing the iron content leads to more iron exposure on the surface due to a high core to coat ratio. Cross-linked chitosan effectively encapsulated iron, and its release in tea was inhibited, as indicated by lower delta E values in comparison with untreated tea and positive sensory testing scores. The use of maltodextrin as secondary coating slightly improved the spray process and produced larger particles, with less exposed iron on the surface. However, it did not improve the colour performance in milk tea. Conclusions. Tea fortified with encapsulated iron and a chelating agent providing 40% of the daily iron requirement of an adult, prepared in a traditional South Asian manner, i.e., with milk and water, resulted in tea with acceptable colour and taste. However, further research is required to develop an encapsulation formulation for stable iron encapsulation in hot tea and exploration of equivalent plant-based chitosan sources to address concerns of consumers with dietary restrictions. PubDate: Mon, 11 Sep 2023 11:20:01 +000
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Abstract: An analytical approach for determining polar pesticides using a Hypercarb column that is based on a modified quick polar pesticide (QuPPe) extraction process combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS) was examined. Maleic hydrazide, glyphosate, glufosinate N-acetyl, glufosinate ammonium, fosetyl Al, ethephon, chlormequat chloride, aminomethyl phosphonic acid N-acetyl, aminomethyl phosphonic acid, cyanuric acid, ethylene thiourea, phosphonic acid, propylene thiourea, and acidified methanol solution were used to extract tomato, wheat, olive, sunflower, and herbal tea samples. The amount of solvent, extraction period, and mobile phases used in the experiment were all changed; the analysis included various stationary phases. The method was validated in five matrices spiked at 0.01 and 0.05 mg/kg in accordance with the EU guidance document SANTE/11312/2021 method performance criteria, using six replicates for each concentration for one individual. The limit of detection and limit of quantification (LOQ) values were determined and found to range from 1.82 to 2.44 and 6.07 to 8.13 mg/kg. For all spike levels studied, the approximate recoveries for the pesticides ranged from 85 to 118%, with RSD values of less than 20%. Plant-origin foods from diverse field experiments were effectively processed using the validated approach. This newly developed analytical process can meet the stringent requirements for plant-origin food analysis. PubDate: Fri, 01 Sep 2023 06:20:00 +000
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Abstract: This study examines dairy farmers’ choices of marketing channels and factors that determine their choices using primary data collected from households in central Ethiopia. We use the multinomial logit model to analyze the data and investigate factors affecting farmers’ choices of whether to sell to local consumers market, cooperative unions, hotels/restaurants, or milk processing plants. The results show that households’ number of milking cows, household size, and the relative price of milk increase farmers’ likelihood of choosing the milk processing plant channels compared to local milk consumers. Access to information, dairy farming experience, cooperative membership, and market information increase farmers’ probability to choose cooperative market outlets while access to dairy extension services and modes of payment affect farmers’ choices of hotel/restaurant channel. These findings imply that creating better extension services and information can improve farmers’ awareness and the need to increase market efficiency through farmers’ development capability to organize and access to updated information and better marketing channels. PubDate: Wed, 30 Aug 2023 05:20:03 +000
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Abstract: The presence of spoilage and pathogenic microorganisms is a concern for the safety of apples. In the present study, we evaluated the hygienic status of electrolyzed water (EW)- or ozonated water (OW)-washed apples, which were stored over 2 weeks under the combination of 2 different temperatures (25 and 30°C) and 2 different relative humidity (RH) conditions (85 and 90%). The average numbers of bacteria or fungi from unwashed and washed apples (EW or OW) did not show statistically significant differences at storage for 0, 1, or 2 weeks and had an increased tendency as the storage temperature, RH, and period increased. Identification of fungal isolates from apples revealed 3 main genera (Fusarium sp., Trichoderma sp., and Alternaria sp.) together with 8 minor genera (Meyerozyma sp., Aspergillus sp., Glomerella sp., Neofusicoccum sp., Penicillium sp., Hypoxylon sp., Talaromyces sp., and Coprinellus sp.). Moreover, sensory tests using EW- or OW-washed apples showed that OW did not significantly affect 5 quality characteristics (appearance, taste, flavor, texture, and overall acceptability). Our data suggest that EW or OW washing did not significantly reduce the levels of microorganisms on apples relative to the unwashed and that EW or OW washing did not deteriorate the quality of washed apples. PubDate: Mon, 28 Aug 2023 11:20:00 +000
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Abstract: Shewanella putrefaciens (S. putrefaciens) is frequently detected as a serious threat to food safety because it causes spoilage of aquatic products during cold chain transportation. Here, we studied phenotypic changes in S. putrefaciens at low temperatures to discuss the specific behavior of its spoiled aquatic products. S. putrefaciens was found to grow considerably through the growth curve at 0–30°C. In order to investigate the strong putrefaction of aquatic significant amounts under cold storage at 0–10°C, SEM was used to examine the microstructure of S. putrefaciens that had been cultivated at various temperatures. At low temperatures, it was discovered that the cell membrane surface of S. putrefaciens was smoother. FITC-labeled fluorescence microscope was used to view the results. Analysis of S. putrefaciens cultivated at various temperatures revealed that the integrity and permeability of the cell membrane deteriorated with the drop of culture temperature; however, the downward trend slowed down when the temperature was below 10°C. In addition, as the temperature continued to drop below 10°C, the capacity of S. putrefaciens to build biofilms did not diminish noticeably. The findings demonstrate that S. putrefaciens’s cold adaptation mechanism at low temperatures involves modifications to the morphological and phenotypic characteristics of cell membranes, plays a significant role in the organism’s ability to corrode aquatic products at low temperatures, and provides an important target for prevention and control of S. putrefaciens’ ability to contaminate aquatic products and cause financial losses. PubDate: Mon, 28 Aug 2023 10:35:01 +000
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Abstract: Deep eutectic solvents (DES), as a new, efficient, and green solvents, have attracted more attention in recent years. This study was performed to extract Polygonatum sibiricum polysaccharides using DES (DPSP). Subsequently, DPSP was subjected to DEAE-Sepharose Fast Flow and Sephadex G-100 column for further purification (DPSP-3). Structural characterization and immunomodulatory activity in RAW264.7 cells were performed. Results showed that the yield of DPSP was (15.62 ± 0.71)%, and its yield was 1.53 times that of the polysaccharides extracted using the pharmacopoeia method (PSP). DPSP-3 had a smaller molecular weight (3.2 × 106 Da) and a higher ratio of galactose (65.75%) and mannose (19.76%) as compared to PSP. The scanning electron microscope (SEM) showed that DPSP-3 had curly shape, lamellar surface, and a few spherical edges, which were significantly different from PSP and DPSP. Both PSP and DPSP-3 could significantly improve phagotrophic capacity and increase the release of ROS, NO, IL-6, and TNF-α in RAW 264.7 cells, and DPSP-3 had better immunomodulatory activity. In summary, compared to the pharmacopoeia method, polysaccharides prepared using the DES extraction method showed higher yield and improved immunomodulatory activity. PubDate: Thu, 24 Aug 2023 07:20:01 +000
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Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Abstract: Anemia is widely recognized as a serious public health problem and the most common type of micronutrient deficiency globally. Developing a product enriched with iron to overcome this issue has received excessive attention. For this purpose, sugarcane syrup and sunflower seeds were utilized as sugar and hazelnut substitutes in chocolate spread production. Four formulations were created and assessed for their chemical, texture, and sensory attributes, as well as their iron content by microwave plasma-atomic emission spectrometry (MP-AES) and compared with a commercial product. Fat and sugar levels were reduced by 2−1.3 and 1–1.5 times, respectively, in the samples. Increasing the percentage of sugarcane syrup raised the iron content 3- to 6-fold. Peroxide and free fatty acid values indicate that iron negatively affects the oil quality of the developed samples. The samples could be recommended as novel products that are preferred as a healthy and low-cost chocolate spread. PubDate: Tue, 22 Aug 2023 05:05:00 +000
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Abstract: “Let food be the medicine” (Hippocrates) is a historic quote that became the basis of food science and nutraceuticals. Due to their possible therapeutic advantages, extracts from food have attracted much interest in the medical community. These extracts are abundant in bioactive compounds, which are natural molecules that may be found in various foods and have been demonstrated to affect health positively. Food components have lots of bioactive components, including primary and secondary metabolites and nutritional components, for example, carbohydrates, proteins, vitamins, minerals, fatty acids, antioxidants, phenolics, and flavonoids. This study’s primary focus is on the make-up and purpose of these bioactive components found in food extracts. This review aims to give readers a thorough grasp of the bioactive substances found in food extracts and their possible physiological uses. These bioactive substances’ functional traits, such as their antioxidant, anti-inflammatory, antibacterial, anticancer, and neuroprotective actions, are also studied. Further research is required to create new functional foods, nutraceuticals, and dietary supplements with specific health advantages that can benefit from understanding these molecules’ structure and function. PubDate: Wed, 16 Aug 2023 06:50:05 +000
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Abstract: Acrylamide is a neuro- and reproductive toxicant to humans and has carcinogenic effects in animal species which naturally forms in high-carbohydrate foods at high (≤121°C) temperatures. This study assessed acrylamide formation in various Iraqi bread types, including whole-wheat flatbread, white flatbread, stone-baked bread, whole-wheat baguette, and white baguette prepared in the selected local bread factories in Baghdad, Iraq, using HPLC assay. Among several types of bread, white flatbread is the most commonly consumed bread in Iraq; therefore, the impact of calcium carbonate (CaCO3), added to the flour at different concentrations: 240, 260, and 280 mg/100 g, in reducing acrylamide concentration only in white flatbread was assessed. Acrylamide was detected at various concentrations in each type of bread tested, with the highest concentration in whole-wheat flatbread (470.2 ± 6.7 μg/kg) followed by stone-baked bread (418.8 ± 6.4 μg/kg), whole-wheat baguette (408.3 ± 9.1 μg/kg), white flatbread (400.9 ± 7.4 μg/kg), and white baguette (362 ± 9.2 μg/kg), respectively. However, after supplementing CaCO3 in white flatbread, a significant reduction in acrylamide (219 ± 8.5, 121.8 ± 1.7, and 115 ± 3.4 μg/kg, for the three calcium carbonate concentrations) as compared to the control (308.3 ± 2.9 μg/kg) was observed without impacting the rheological properties of bread. In conclusion, the acrylamide concentration can be reduced by supplementing CaCO3 in the white flatbread without compromising the rheological properties (i.e., dough strength, volume, and water absorption) and overall bread quality. The study results would help to mitigate the risk of toxic effects in humans. PubDate: Mon, 14 Aug 2023 10:50:01 +000
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Abstract: Diabetes mellitus is a metabolic disorder characterized by hyperglycemia caused by β-cells destruction and/or insulin resistance. Okara, a byproduct of soybean, contains high amount of dietary fiber (50%), protein (25%), fat (10%), vitamins, and phytochemical components including isoflavones and soyasaponins and has drawn particular attention to its positive benefits on health as a source of fiber-rich food that can help people with diabetes. This review aimed to assemble data as a detailed summary of the health benefits of okara for the management of diabetes mellitus. This review was carried out by identifying relevant literature published from 2010 to 2023 by searching electronic databases. Okara can control diabetes by reducing body weight and delaying digestion and absorption of carbohydrates, thereby increasing satiety and decreasing blood glucose levels. To sum up, okara consumption as a functional food ingredient is beneficial in the management of diabetes. PubDate: Mon, 14 Aug 2023 08:05:01 +000
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Abstract: Lycopene is one of the main carotenoids in our daily diet. Fruit variety, environmental conditions, and maturity stage are the factors affecting the content of lycopene. Various processing techniques and extraction methods may also affect the level of lycopene in different food products, consequently changing the biological role of lycopene. The biological role of lycopene is to defend the tissues of tomatoes (conjugate bonds) and attract predators (red colour). Moreover, storage conditions also impact the lycopene content of fruits, vegetables, and their products. Efficient and novel technological interventions are required for stabilizing lycopene content during postharvest procedures, such as refrigeration, heating, extraction, and transportation. Therefore, the study of different crucial factors concerning the change in lycopene content is required. The present review explores the lycopene content of different food commodities and the effect of postharvest operations and processing techniques on lycopene content. It also highlights the storage impact on the concentration of lycopene which may be useful for future studies. PubDate: Thu, 10 Aug 2023 10:50:00 +000
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Abstract: Because of the limited technical properties of their native forms, oils and fats are frequently blended to achieve the desired textural and oxidative properties. In this study, canola and palm oil blends were prepared in nine different proportions: B1 (90 : 10), B2 (80 : 20), B3 (70 : 30), B4 (60 : 40), B5 (50 : 50), B6 (40 : 60), B7 (30 : 70), B8 (20 : 80), and B9 (10 : 90). Pure palm oil (PO) and canola oil (CO) were used as the controls. All blends were assessed for physicochemical properties, fatty acid composition, heat treatment, and polymer content. The results indicated negative cold tests only for B1 and B2 blends with 10 and 20% PO, respectively. Iodine value decreased with increasing palm oil concentration and was lowest (62.03 ± 0.526) for blend B9, i.e., 90% PO. The fatty acid profile indicated more saturated fatty acids and a higher percentage of oleic acid in PO than in CO. The fatty acid profile values of blends B1–B9 were between those of the pure PO and CO. Linoleic and linolenic acids were more in blends B1–B9 than those in pure PO. The polymer content of PO (7.17%) was found to be lower than that of CO (10.32%) after 60 h of heating at 180°C. In addition, biologically active substances (BASs), which could be formed during the frying process, were tested by measuring the inhibition zone of E. coli growth. PO retarded BAS formation. The blended palm or canola oils resulted in better stability and increased organoleptic characteristics and hence can be suitable as economical and healthy alternatives to pure palm or canola oil. PubDate: Thu, 10 Aug 2023 05:35:00 +000
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Abstract: The goal of this study is to draw attention to the vital nutrients, health advantages, and potential for encouraging the consumption of jamun fruits (Syzygium cumini L.) and making the most of their useful features to create valuable goods. In the current study, efforts have been made to evaluate the jamun fruit’s physicochemical characteristics and bioactive components. Moreover, ready-to-serve beverages, squash, syrup, and jam, have been prepared, and their quality has been monitored throughout the storage. Jamun fruit had an ovoid or spherical form and was a dark purple tint. The initial analysis of fruits showed 83.59% moisture, 17.56 °Brix, 3.63 pH, 328.50 mg cyd-3-Glu/100 g anthocyanin, 219.21 mg GAE/100 g total phenolics, 91.33 mg QE/100 g total flavonoids, and 91.33% antioxidant activity. High-performance liquid chromatography examination, revealed the existence of three main anthocyanin pigments, delphinidin 3, 5-diglucoside, petunidin 3, 5-diglucoside, and malvidin 3, 5-diglucoside, which were measured at 175.80, 156.50, and 83.12 mg/100 g, respectively. While the main phenolic compounds present were chlorogenic, gallic, caffeic, vanillic, and catechin, with respective concentrations of 14.22, 12.18, 10.33, 6.44, and 4.13 mg/100 g. Total soluble solids, pH, and total sugars increased with the storage of jamun products, but acidity, total phenolic, and anthocyanin contents declined. In conclusion, jamun is a fruit that has promise for the future of producing useful goods. The various jamun fruit-based products met good standards and were sensory-acceptable. PubDate: Thu, 27 Jul 2023 11:35:01 +000
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Abstract: Heavy metals are well-known as destructive environmental pollutants that cause serious health problems. The use of bacterial biological biosorption has been proposed as a practical and environmentally friendly solution for the removal of heavy metals. The current study was conducted in in vitro and in situ conditions. Initially, seven strains of lactic acid bacteria with probiotic properties (Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Enterococcus faecium, Lactobacillus helveticus, and Lactobacillus acidophilus) were screened for their ability to bind cadmium, lead, and nickel in an aqueous solution. Three of the potent probiotic strains that showed the highest biosorption efficiency at this stage were selected for further analysis. The effect of these bacteria mixed at a ratio of 1 : 1 : 1 on the removal of toxic metals in fresh leaves of edible vegetables including coriander, leek, and parsley was evaluated within 15 and 30 minutes. During in vitro analysis, the sorption percentage of Pb and Cd appeared higher than 99% during 15 minutes of initial contact, while increasing contact time (30 minutes) had no significant effect on the removal of these metals. While during in situ analysis, Ni sorption by the selected lactic acid bacteria (LAB) isolates was significantly enhanced with increasing contact time, such that the highest biosorption rate was recorded in coriander leaves at 30 minutes (91.15%). Overall, E. faecium showed the highest sorption of Pb, Cd, and Ni (79.75 ± 0.11, 75.28 ± 0.05, and 83.99 ± 0.10%), respectively. The combination of three bacterial strains had a synergistic effect on the toxic metal binding capacity compared to the single state of these bacteria, and the biosorption level increased to 99.94 ± 0.02, 99.91 ± 0.01, and 93.75 ± 0.04%, respectively. Scanning electron microscopic (SEM) observations and energy dispersive X-ray (EDX) analysis confirmed that the majority of Pb, Cd, and Ni were bound to the surface of the bacterial cell. PubDate: Mon, 24 Jul 2023 09:50:00 +000
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Abstract: Obesity and type 2 diabetes (T2D) are severe metabolic diseases due to inappropriate lifestyle and genetic factors and their prevention/treatment cause serious problems. Therefore, searching for effective and safe approaches to control obesity and T2D is an essential challenge. This study presents the knowledge regarding the possible use of traditional fermented condiments (TFC), a known major source of bioactive compounds (BACs), as an adjuvant treatment for obesity and T2D. Data on antiobesity, antidiabetic, and different mechanisms of BACs action of TFC were collected using a methodical search in PubMed, Scopus databases, Web of Science, SciELO, and the Cochrane Library. We discuss the mechanisms by which BCs prevent or treat obesity and T2D. The effects of TFC on obesity and T2D have been found both in animal, human, and clinical studies. The findings demonstrated that BACs in TFC confer potential promising antiobesity and antidiabetic effects. Because of the potential therapeutic significance of bioactive ingredients, the consumption of TFC could be recommended as a functional condiment. Nevertheless, further investigation is required in more clinical studies of TFC to support the formulation of functional fermented condiments and nutraceutical and pharmaceutical applications. PubDate: Mon, 24 Jul 2023 08:35:01 +000
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Abstract: The postharvest processes of groundnuts often become sources of microbial contamination leading to infections and intoxication. Hence, this study examined the microbial pathogens contaminating groundnuts after harvesting. About 50 samples were randomly collected from four major groundnut-producing towns: Bolgatanga, Chiana, Navrongo, and Bongo, all in the Upper East Region of Northern Ghana, and microbiologically examined using Analytical Profile Index (API® 20E). The results revealed that samples from Bolgatanga were the most contaminated, while Chiana has the least contaminated samples. Several species of bacterial genera such as Staphylococcus, Proteus, Escherichia, Bacillus, and Micrococcus, and fungal genera including Aspergillus, Fusarium, Rhizopus, Mucor, Saccharomyces, and Eurotium were isolated as the main microbial pathogens contaminating the produce. Navrongo and Bolgatanga recorded the highest rate of bacterial species for unshelled (29.5%) and shelled (30.4%) groundnuts, respectively, while Bongo and Bolgatanga registered the highest rate of fungal species under unshelled (32.8%) and shelled (32.6%) groundnuts, respectively. Due to the high levels of microbial contamination of most of the samples and the kind of microbial species involved, proper hygiene standards must be adopted during the postharvest handling of the shelled and unshelled groundnuts. PubDate: Wed, 12 Jul 2023 05:35:09 +000
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Abstract: A method was established for the determination of 18 flavonoids in tea by ultra-performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-Q-TOF/MS). The tea samples were extracted by 70% (V/V) methanol aqueous solution, and separation was achieved on a Kinetex F5 column (2.1 mm × 100 mm, 2.6 μm) with methanol and 0.1% formic acid in water as the mobile phase with a gradient elution. The samples were detected in TOF/MS and information-dependent acquisition (IDA)-MS/MS modes. The results showed that the relative standard deviations of 18 flavonoids were less than 5.0 ppm. The correlation coefficients (R2) of the linear equation were greater than 0.998 in the range of 0.10–200 ng/mL. The limits of detection were 0.0010–0.040 ppm, and the limits of quantification were 0.0020–0.10 ppm. The recoveries ranged from 73.8% to 107% at spiked levels of 0.0020–1.0 ppm, with relative standard deviations (RSDs) being less than 10%. The method was simple, specific, and reliable. It could be used for the rapid screening and quantitative analysis of flavonoids in tea. PubDate: Mon, 10 Jul 2023 07:35:01 +000
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Abstract: Sattu is a traditional Indian food product made of chickpea with tremendous nutritional benefits. However, the processing of sattu has not been thoroughly explored which is an impediment to industrial applications involving the development of sattu-based products. These products carry immense benefits for consumers and for widespread popularity; it is essential that the roasting of sattu for further processing be investigated for improving the properties of sattu while reducing its antinutritional factors. In this study, the impact of sand roasting on the physicochemical, sensory, antinutritional, thermal, functional, and antioxidant properties on sattu was investigated. Chickpea grains were roasted in sand for different time periods (3–17 min) and temperature combinations (171–228°C). Results revealed that samples treated at 180°C for 15 min had maximum sensory score (3.99) followed by the samples treated at 200°C for 10 min and at 228°C for 10 min. Overall sattu roasted at 180°C for 15 min was found suitable for further application. PubDate: Wed, 05 Jul 2023 05:35:01 +000
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Abstract: The goal of this study is to investigate the antiulcer effects of betalain-rich extract (BRE). Gastric ulcer was induced by the administration of ethanol by gastric gavage route. This study showed that the supplementation of the BRE from pulp and peel at 800 mg/kg to rats with ethanol-induced gastric-ulcer significantly reduced the volume of gastric secretion (VGS) by 35% () and 34% (), the ulcer index (UI) by 41% () and 68% (), and the curative radio (CR) by 41% and 68%, respectively, as compared to untreated ethanol-induced gastric ulcer. In addition, the administration of pulp and peel BRE to rats at dose 800 mg/kg significantly attenuates the variation in pH of gastric juice ( and ) and its total acidity (TA) ( and ). The antiulcer effect of BRE was confirmed by macroscopic and histological evaluation. Furthermore, pulp and peel BRE attenuated gastric ulcer-induced stress oxidants in rats’ stomachs showed by a significant decrease in the lipid peroxidation rate ( and ) and LDH activity ( and ) and a potential increase in the superoxide dismutase (SOD) ( and ), glutathione peroxidase (GPX) ( and ), and catalase (CAT) ( and ).Conclusion. Therefore, this study shows for the first time that BRE, a natural colorant from O. stricta, is efficient in the amelioration of ulcer and stomach inflammation. PubDate: Mon, 03 Jul 2023 06:50:01 +000
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