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Improvement of Storage Stability of Lutein Contained in Arazá Pulp Through Microencapsulation Process
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Introduction Arazá (Eugenia stipitata) is an evergreen tree of the Myrtaceae family which grows in the Amazon region of Brazil, Peru, Ecuador and Colombia.1 It has a high-perishable, oval shape and thin skin yellow fruit. Its pulp is aromatic and acidic,2 it is rich in ascorbic acid, malic acid, terpenes, phenolic compounds, flavonoids,3,4 and carotenoids,5 […]
Amino Acids Oral Treatment for the Amelioration of Skin, Hair, and Nails Conditions: An Open-Label Study
Introduction In recent years, oral supplements marketed as “skin, hair, and nail” supplements are becoming popular and trendy treatments in the world of the skin health1,2. These products are also called “nutricosmetics” and represent the new frontier of the beauty industry3. The concept behind nutricosmetics is related to their ability to work from the inside […]
Synbiotic Biscuit Potential Reducing Blood Sugar Levels In Wistar White Rats
Introduction In recent years, food consumption patterns in Indonesia have shifted away from traditional cuisines and towards high-fat, low-fiber fast food. In general, the risk of diabetes and heart disease is significantly increased by consuming fast food. Diabetes mellitus arises from alterations in insulin function, insulin production, or both, leading to elevated blood sugar levels.1 […]
Preliminary Screening of Per- and Polyfluoroalkyl Substances (PFAS) in Philippine Fast Food Packaging Using Liquid Chromatography–Mass Spectrometry (LC-MS)
Introduction The prevalence of obesity among Filipinos is often associated with the country’s fascination with fast food. Before the pandemic, most Filipino consumers had developed a habit of dining outside—38% weekly, 15% twice a week, and 5% daily1. Fast-food obesity is observed to be higher among the youth compared with adults2. Contributing factors include a […]
Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical Properties and Potential Applications as a Thickening Agent
Introduction The annual increment, around 10-12%, in the quantity and value of imported food additives for Indonesia’s food and beverage industry is notable. Extensive research spanning several decades has been conducted on diverse hydrocolloid sources employed as food additives 1-3. Thickeners are deliberately incorporated to impact specific attributes of food quality. Presently, Indonesia’s regulatory framework […]
Maternal Caregiving Capabilities are Associated with Energy-Protein Adequacy of Children with Stunting in Central Java, Indonesia
Introduction Stunting is still a significant health problem for children under five worldwide that must be urgently addressed, including in Indonesia 1. The United Nations Children’s Fund (UNICEF) defines stunting among children aged 0-59 months as a chronically malnourished status with a height-for-age z-score (HAZ) of less than -2 standard deviations (SD) based on World […]
Effect of Partial Replacement of Wheat Flour with Whole Leaf and Chloroplast-Rich Fraction from Thai Jasmine Rice Grass on Nutritional and Physicochemical Properties of Cookies
Introduction Cookies have become a widely consumed snack product due to their convenience, such as easy storage and ready-to-eat, affordability, and relatively stable shelf life.1 As a result, people of all ages prefer them. The cookies are rich in wheat flour, butter, and sugar but have low amounts of dietary fiber and bioactive compounds.2 Nowadays, […]
Consumer Awareness, Utilization, and Acceptance of Orange-fleshed Sweet Potato (Ipomoea batatas (L.) Lam) Value-added Food Products in Elgeyo Marakwet County, Kenya
Introduction Sweet potatoes are an essential crop for food security in Sub-Saharan Africa. The root has a three-month growth cycle and is regarded as a climate-smart crop. It grows on marginal terrain, including saline areas, and needs very little water. Orange-fleshed sweet potatoes (OFSPs) are a great source of energy and vitamins, particularly provitamin A […]
Bioactive Compounds and Nutritive Composition of Waste Seeds from Nicotiana tobacum L. (Solanaceae)
Introduction Nicotiana tobacum L. is a widespread non-food crop all over the world. The tobacco plant has many applications – as a substance of abuse and tobacco products manufacturing, medical plant, and industrial crop good for obtaining seed oil, biodiesel, and biomass.1, 2, 3 The tobacco leaves are an economically important part of the plant, […]
Glycemic Response And Satiety in Healthy Korean Adults Following Consumption of Equal Volumes of Pressure and Non-Pressure Cooked Rice
Introduction Rice is a major source of energy intake in East Asia. Koreans have a rice-oriented diet, and according to the Korea National Health and Nutrition Examination Survey, polished rice is the major source of energy intake, supplying an average of 516.9 kcal per day and 25.7% of the total energy intake, and adults aged […]
Glycemic Index Lowering Effects of Defatted Fenugreek Seed Flakes (Fenuflakestm) on Some Indian Food Preparations: A Randomized Controlled Clinical Study
Introduction Cereal grains, including rice, wheat, and maize, constitute the main source of dietary carbohydrates and substantially contribute to human energy needs and health.1 Glucose, a breakdown product of carbohydrate metabolism, is central to energy intake. At the same time, the incidence of diabetes mellitus (higher blood glucose levels) has been on the rise in […]
Modifiable and Non-Modifiable Factors Associated with Gastric Cancer
Introduction Gastric cancer (GC) is one of the most rapidly lethal malignancies. It has been the fifth most frequent type of cancer worldwide and the second-leading cause of cancer-related death, responsible for over 1,089,103 new cases and an estimated 769 000 deaths in 20201. While there has been a decline in gastric cancer incidence in […]
A Scoping Review on the Relationship Between Pulse Protein Consumption and its Effect on Human Gastrointestinal Tract and its Microbiome
Introduction The gastrointestinal tract (GIT) is a very intricate set of organs of the human body and is made up of a microbial ecosystem that spans from the upper part of the intestine to the colon1. The intestinal microbiota (IM) is an assemblage of living, heterogeneous microorganisms, composed mostly of bacteria, with a minority of […]
A Multiple Logistic Regression Analysis of Household Food and Nutrition Insecurity in Stunting and Non-Stunting Toddlers
Introduction Globally, an estimated 148.1 million children under 5 years old were stunted, representing 22% of this age group. Additionally, another 45.4 million children under five, or 6.8% of the population, were classified as wasted. The study also revealed that Asia and Africa had the highest rates of child stunting, at 52% and 43% respectively.1 […]
Digital Image Analysis to Evaluate Sensory Attributes of Protein-Enriched Whole-Wheat Bread
Introduction The consumption of plant-based protein foods is increasing all over the world. The global revenue from plant-based protein market is estimated to grow to $17.4 billion in 2027 from $12.2 billion in 2022.1 Recently new high-protein plant-based foods such as meat, cheese and yogurt analogues are being developed and marketed all over the world. […]
The Prediction of Milk Whey Extract (MWE) Bioactive Compounds Based on Proximate Analysis and its Effects on Blood Coagulation: A New Approach
Introduction The World Health Organization defines health as a state of complete physical, mental, and social well-being rather than only the absence of illness or incapacity. Generally, maintaining good health requires a balanced diet, regular exercise, and enough sleep. Due to risk factors like depression1–5 and anxiety6–7 lifestyle disorders such as obesity, hypertension, cardiovascular disease, […]
Human Milk Oligosaccharides: Potential Upshot on Health at Early Life Stage Development
Introduction In accordance with the guidelines established by the World Health Organization (WHO), breast milk is regarded as the best nourishment for infants. It possesses attributes of safety and hygiene and is rich in antibodies that contribute to safeguarding against a multitude of prevalent childhood illnesses (WHO, 2009).1 Breast milk is a multifaceted constantly-evolving biological […]
Effect of Cooking and In Vivo Glycemic Response of Sri Lankan Traditional Rice: A Source of Sustainable and Underutilized Functional Food
Introduction Rice, the dietary staple plays a major role in providing a substantial proportion of energy and protein for Sri Lankans like other rice-consuming nations. In ancient times, Sri Lanka was known as ‘The granary of the East’ due to the existence and cultivation of over 1000 indigenous varieties of rice with an unparalleled irrigation […]
Mapping the Evolution of Nutrition Education: A Scientometric Review from 1970 to 2023, Unveiling Insights Over Half a Century
Introduction As a discipline, nutrition education has undergone a profound transformation over the last five decades, closely mirroring the evolution of societal values, technological innovation, and global health perspectives. From its nascent stages in the 1970s, where the focus was squarely on basic dietary knowledge to combat prevalent health issues, to the current era’s emphasis […]
Molecular Detection of Vancomycin Resistance Genes in Staph aureus Isolates from Different Clinical Specimens
Introduction The capacity of Staphylococcus aureus to acquire antibiotic resistance is among the most crucial characteristics to take into account. Staphylococcus aureus is a serious public health problem because it has developed resistance to several medications over time 1. The abuse and overuse of antibiotics frequently contribute to the development of resistance. Vancomycin resistance is […]
Exploring Nutraceuticals: A Comprehensive Examination of Inception, Thematic Mapping, Evolution, Emerging Trends, and Gaps
Introduction The term ” nutraceutical (NC) ” is derived from “nutrition” and “pharmaceutics.” It refers to items extracted from particular diets, dietary supplements (nutrients), herbal products and processed foods such as drinks, soups and cereals that are utilized as medicine in addition to nutrition 1. In the United States, nutraceuticals are regarded as pharmaceuticals, food […]
Assessment of Antiangiogenic and Cytotoxic Effects of Moringa oleifera Silver Nanoparticles Using Cell Lines
Introduction Moringa oleifera (MO) (Family; Moringaceae), is a widely distributed angiosperm phytophagous found in many Asian and Southeast Asian countries.1 Moringa is known by many different names depending on the geographic region in which it is grown. For example, it is known as drumstick tree, horse radish tree, or kelor tree.2 Importantly, MO plays a […]
Ancient Indian Diet – A Balanced Diet for the Healthy Diversity of Gut Microbiota and Management of Asthma
Introduction In developed countries, allergies, and asthma have become more common in recent years1. Th2 cell activation by an allergen or an antigen is the first step in the development of asthma or allergy. Cytokines including IL-4, IL-5, and IL-13 are released by activated Th2 cells and are crucial mediators of asthmatic or allergic inflammation. […]
Effect of Pretreatment Methods on Juice Extraction Yield and Nutritional Composition of Cashew Apple (Anacardium occidentale L.) Harvested from Binh Phuoc (Vietnam).
Introduction In Vietnam, a country in Asia, the cashew industry has seen significant growth. Vietnam has become largest cashew nut producer1 and the main exporter worldwide.2 Due to the growth of the cashew nut industry, the amount of a by-product called cashew apples has been increasing. Cashew apples (Anacardium occidentale L.) are attached to the […]
Enzymatic Hydrolysis of Protein Hydrolysate from Pangasius sp. by-Product using Bromelain
Introduction Pangasius sp. is one of the popular fish commodities in Indonesia that has experienced an increase in production in recent years, which was 11.53% in 2015 1. The global production of Pangasius from 2015 to 2021 shows that catfish production is growing consistently and is expected to experience an increase in trade value by […]
Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer
Introduction A wide variety of baked products are consumed worldwide due to their affordability and ease of preparation. Muffin is a baked product made of sugar, salt, wheat flour (WF), fat, water, baking powder, eggs, and milk that is used as an evening snack, a spongy breakfast, and sweets.1,2 Furthermore, lacto-vegetarians can eat eggless muffins […]
Studies on Physicochemical Properties of Rice Bean (Vigna umbellata) Starch: An Underutilized Legume
Introduction Pulses and grain legumes are the cheapest sources of fibers, proteins, minerals, and vitamins along with various phytochemicals that provide health benefits1. The management of diabetes, cancer, heart disease, healthy aging, irregular bowel movements, obesity, and diabetes are among the chronic disorders for which the legume diet is advised2. Most of the legumes are […]
Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin
Introduction Red ginger (Zingiber officinale var. rubrum), a rhizome of an Indonesian spice plant, is commonly used as a cooking spice and traditional herbal medicine. Its extensive use in Indonesian traditional medicine can be attributed to its perceived effectiveness in treating various ailments like the flu, and indigestion, and providing a warming effect on the […]
Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae
Introduction The consumption of meat and meat products is increasing globally due to the growth of the population, leading to concerns about sustainability, animal welfare, and public health. Problems, such as the expansion of the agricultural frontier causing biodiversity loss and deforestation, soil degradation, and increasing irrigation water demands, as well as others, are well […]
Antioxidant Effects of Whey Protein as a Dietary Supplement to Alleviate Cadmium-Induced Oxidative Stress in Male Wistar Rats
Introduction Cadmium is a highly hazardous heavy metal that constitutes a source of environmental pollution. It is used in a considerable number of diverse industries. Cadmium-induced chronic toxicity is featured by progressive drastic effects due to a gradual accumulation of the toxic heavy metal in different tissues.1 Cadmium toxicity can provoke oxidative stress with the […]
Consumer Preferences for Native Chicken Meat in India: Implications for Sustainable Production and Household Dynamics
Introduction Native or indigenous chicken breeds play a pivotal role in rural economies of developing and under developed countries. They are crucial for the rural underprivileged and marginalised groups of the population, not only for providing secondary income but also for supplying eggs and meat for their own sustenance.1-3 These native chickens or yard fowls […]
Effect of Ayambil (A Type of Jain Intermittent Fasting) on Plasma Glucose, Lipid Profile, Anthropometric and Psychological parameters: An Observational Study
Introduction The practice of voluntary abstinence from food and drink for 16 to 48 hours is known as intermittent fasting (IF). This type of intermittent fasting is done for the purpose of either calorie restriction or as a part of religious practice. Intermittent fasting more relates and is expressed in hours while the period in […]
Eating Disorders Among Saudi Dietitians: Prevalence and Analysis
Introduction Eating disorders (EDs) are defined as persistent disturbed eating patterns and eating-related behaviors that result in altered food consumption or absorption and potential physical or psychological function disruptions. According to the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5), there are eight major types of EDs: anorexia nervosa (AN), bulimia nervosa (BN), […]
Omega 3 Fatty Acid as a Health Supplement: An Overview of its Manufacture and Regulatory Aspects
Introduction Food consists of a diverse range of lipids and oils, with fatty acids (FA) being the main components of diet and a source of energy for humans.1 Different types of FA are found in the blood, cells, and tissues of nearly all animals. They play a major role in many biological processes relevant to […]
A Potential Role of Xenometabolites as Nutraceutical: A Concurrent Review
Introduction Although orally ingested xenometabolites (small compounds originating from natural products, foods, medicines, and industrial origins) have been significantly discovered, microbe-generated xenometabolites have received less attention. It is becoming increasingly clear that the intestinal flora impacts host health and illness1. The role of microbially formed xenometabolites, or bacterial transformation of moderator metabolites, to moderator physiology […]
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