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Pectin Based Colorimetric Film for Monitoring Food Freshness
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Introduction Due to urgent issues like environmental deterioration and global warming, there is a greater demand for sustainable, environmentally friendly products. Since biodegradability is directly related to the chemical make-up of the materials rather than their source, European Bioplastics mandates biopolymers to be biodegradable1. Customers may now instantly view and understand information about the grade […]
Extraction and Industrial Applications of Macro Molecules: A Review
Introduction Macromolecules A macromolecule is a large molecule composed of repeating subunits known as monomers. These subunits are typically covalently bonded to form a polymer, a long chain of repeating units. It can be natural materials like sugars and natural fibers (like cotton) or synthetic materials like plastics, synthetic fibers, and adhesives 1. Large molecules […]
The Status of B Vitamin in Saudi Adults: A Review
Introduction The B vitamins are essential water-soluble nutrients that include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin B9 (folate) and vitamin B12 (cobalamin). These vitamins play important roles in energy production, nutrient metabolism, hematopoiesis, and gene expression.1 They also have benefits for […]
Effect of School-Integrated Interventions on Improvement of Nutrition-Health Knowledge and Nutritional Status among Adolescent Girls: A Quasi-Experimental Study
Introduction Currently, the world faces a triple burden of malnutrition characterized by under-nutrition (stunted growth), overweight, and micronutrient deficiencies simultaneously in an individual1,2. Indonesia is no exception, girl adolescents are among the most affected by the triple burdens of malnutrition. Approximately 1 in 4 adolescent girls experience anemia, the prevalence increasing by 84.6% among pregnant […]
Physicochemical and Functional Properties of Banana Starch and Its Alternative Returns
Introduction Banana (“Musa Paradisiaca”) is the world 4th most important agricultural crops and considered as one of the most important energy sources for human.1 In tropical and subtropical regions, they are highly cultivated and popularly consumed. India is the leading country for the production of banana. According to FAO, approximately 119 million MT of bananas […]
Enrichment of Taboun Bread with Quinoa Seeds as a Functional Ingredient
Introduction Functional foods are described as any ingredient or component of food that delivers health benefits, including illness prevention and treatment. The key functional components of food include fibers, proteins, polyunsaturated fatty acids, phenolic compounds, prebiotics, and probiotics6. A functional food can be a natural food, a food that has had a component added to […]
Optimizing Ultrasound Probe Extraction for Anthocyanin and Phenolic Content from Purple Waxy Corn’s Dried Cobs: Impact of Extraction Temperature and Time
Introduction One type of corn, which is the most popular and receives high consumer demand, is purple waxy corn, scientifically named Zea mays L. var. ceratina. The purple waxy corn provides functional compounds with high antioxidant activity, which are anthocyanins and other phenolics.1,2,3 Therefore, purple waxy corn can be an alternative natural source of antioxidant […]
Pre-Post Assessment of Serum Zinc and Copper Status in Uncomplicated Pulmonary Tuberculosis Patients Receiving Directly Observed Treatment Short Course
Introduction Mycobacterium tuberculosis, primarily affecting the lungs and causing pTB is listed by World Health Organization (WHO) as the ninth leading cause of death globally. In 2019, there were 10.0 million (8.9–11.0 million) Tuberculosis (TB) cases and 1.2 million TB deaths among the HIV-negative subjects, and an additional 208000 deaths (177 000–242 000) among HIV-positive subjects. […]
Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe
Introduction Indonesia holds the distinction of being the largest tempe producer globally, representing a thriving soy-based market in Asia. With a substantial number of tempe producers reaching 160,000 units as of 2021, Indonesia’s tempe industry plays a crucial role in the country’s economy, particularly among micro, small, and medium enterprises (MSMEs)1. However, the substantial tempe […]
Microbiological and Physico-Chemical Quality of Green Mussels Perna viridis (Linnaeus, 1758) Along the Supply Chain in Bacoor City, Cavite, Philippines
Introduction Green mussel (Perna viridis) is widely commercially cultivated in the Philippines.1,2,3 The meat of P. viridis is a valuable food source for human consumption. It is an alternative source of cheap animal protein, containing 36.15% protein, 19.72% lipids, and 24.54% carbohydrates.4 Green mussels are known as filter feeders, which feed on suspended organic particles […]
Nutritional and Antinutritional Characteristics of Two Biofortified Bean Varieties Grown in Kenya
Introduction Common bean, Phaseolus vulgaris L., is a staple food in Eastern, Central, and Southern Africa, including Kenya where it is recognized as the third most important food crop and a vital source of dietary protein 1. Beans account for 9% of the national staple food calories and 5% of the total food calories in […]
Comparing Efficiency of Green Methods for Surimi Skin and Bone Gelatin Extraction
Introduction Surimi is a fish mince product widely consumed throughout the world to manufacture imitation meat such as crab sticks and fish balls. In 2021, global surimi market size was valued at USD 5535.5 million and growing at rate of 8.2% CAGR, is expected to reach USD 9672.1 million by 20281. Surimi is obtained after […]
The Changes of Metabolites in Ground Chili Stored at a Fishpond and a Refrigerator
Introduction Fishponds are one of the common agricultural containers in rural communities1. In a fish pond, there are many life activities that come from fish, moss, and other microorganisms2. In one of the provinces in Indonesia, West Sumatra Province, to be precise, there are groups of people who try to use fish ponds as a […]
Strengthening the Growth of Probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 and Texture of Pressurized Corn-Milk Yoghurt using Whey Protein Concentrate and Xanthan Gum
Introduction Probiotic foods are dietary supplements containing potentially beneficial bacteria or yeasts. Probiotics are “live microorganisms which when administered in adequate amounts confer a health benefit on the host”. Probiotics show several health benefits including decreasing the lactose intolerance symptoms, reducing plasmatic cholesterol levels, controlling intestinal infections, stimulation of the immune system and anti-carcinogenic activity.1 […]
Assessment of the Adequacy of the Energetic Contribution of the Macronutrients Determined in the Local Infant Flours Sold in Ouagadougou to the Needs of Children Aged 6 to 23 Months
Introduction The complementary feeding period represents a delicate dietary transition due to the immaturity of the child’s digestive system 1. Therefore, exclusive breastfeeding is recommended for the first six months of the child’s life 2, followed by the introduction of nutritionally adequate and safe complementary foods to supplement breast milk to ensure optimal infant growth […]
Age-Related Macular Degeneration Risks Linked with Indian Dietary Fat Consumption Patterns
Introduction Age-related macular degeneration is presently the second leading cause of blindness in the world, behind cataracts and untreated refractive errors1. The National Eye Institute recommends quitting smoking, engaging in regular exercise, maintaining healthy blood pressure, and controlling cholesterol levels to lower the risk factors that may lead to age-related macular degeneration (ARMD). Additionally, it […]
Underutilized Cashew Apple Fruit: Its Utility and Development as a Source of Nutrients and Value Added Products in Tanzania
Introduction Cashew (Anacardium occidentale L) is an evergreen nut-bearing tree that originated from Cerrados of Central Brazil1,2,3,4,5. The Portuguese discovered the tree in Brazil between the 16th and 17th centuries before its introduction to India, Mozambique, and East African countries, including Tanzania4. As opposed to leaves, stems, barks, and roots, which are only thought to […]
Growth Inhibition of Phytopathogenic Penicillium Citrinum and Penicillium expansum by Some Indian Culinary Spices
Introduction Fruits are perishable by nature and their low pH values give fungi a competitive advantage over most bacteria and yeasts, thereby making them more prone to fungal onslaught. Among the most encountered species of fungi responsible for the spoilage of fruits and derived products, belong to the genus Penicillium1. A novel emerging fungal pathogen […]
Health Concern of Phenomenally Premium Boba Milk Tea and Pearls Beverages in Kuala Lumpur: Sugary Content and Physico-chemical Profiles Analysis
Introduction Boba milk tea is a popular East Asian tea drink made from cassava seeds and mixed with sweeteners and seasonings, shaken until foamy, and usually served cold in a large plastic cup. Boba milk tea was invented in Tainan and Taichung in the 1980s as a Taiwanese tea-based beverage, which earned its name ‘boba’ […]
Sociodemographic Variables Associated with the Prevalence of Insulin Resistance Using a Non-Invasive Score System Among Adults in the Makkah Region of Saudi Arabia
Introduction Insulin resistance is the failure of target tissues to respond normally to insulin. The liver, skeletal muscle, and adipose tissue are the primary tissues where insulin resistance gives rise to abnormal glucose tolerance1. Insulin resistance inhibits glucose elimination, which causes a compensatory rise in beta-cell insulin secretion and hyperinsulinemia. This prediabetic stage could be […]
Antioxidant Properties of Coconut-Sugar Instant Coffee Beverages Produced using Red Palm Oil and Coffee Powder
Introduction Free radicals can increase oxidative stress, a factor in the development of degenerative diseases like diabetes and hypertension1. To reduce oxidative damage, people can consume dietary antioxidants such as red palm oil (RPO). The amount of carotenoid pigment in RPO is high at 600 to 1000 ppm2. RPO has 500–700 ppm of carotenes3 like […]
Use of Fresh Pumpkin Fruits for Producing Chicken Sausage Suggests Functional Properties
Introduction Chicken is one of the white meats characterized by its lower iron content compared with red meats (beef and lamb). The popularity of poultry meat is higher because of its high nutritional value and economic characteristics. Also, it is low in saturated fats, easily be enriched with several essential nutrients, and is frequently more […]
Functional Properties and Proximate Analysis of Fish Waste Protein Hydrolysate Processed Using Enzymes
Introduction The total fisheries production of the world is 177.8 million tonnes. Out of this, 157.4 and 20.8 million tonnes are of human consumption and non-food uses respectively. There is an expansion of fisheries processing sector which results to the increase in by-products up to 70% of processed fish based on the species, size as […]
Cryoprotectant Effects on Duck Surimi during Frozen Storage
Introduction Duck meat, which is commonly viewed as lower-value poultry meat, presents an exciting option as a potential source for surimi-like components. While most previous research on poultry-based surimi-like materials has focused on chicken, data are scarce on other fowl varieties such as duck, turkey, and quail. Non-chicken poultry meat has a high-fat level, heme […]
Intelligent and Active Packaging System Application in Evaluating and Maintaining the Tuna (Thunnus Sp.) Fillets’ Quality at Cold Temperature
Introduction Fish is an excellent source of protein, omega-3 long-chain unsaturated fatty acids, and micronutrients such as vitamins A, D, and B, as well as iron, zinc, selenium, and iodine 1,2. Fish with a variety of nutritional qualities are an essential source of food for humans since they can meet the body’s dietary needs. According […]
Exploring the Association between Nutritional Knowledge and Fruit and Vegetable Consumption among Young Adults: A Cross-sectional Study
Introduction The association between lifestyle choices and various chronic diseases, including diabetes, cardiovascular diseases, and obesity, is widely recognized in the medical literature. The consumption of fruits and vegetables is crucial due to their nutritional composition. Nonetheless, a significant lack of global understanding and awareness remains regarding the importance of incorporating an adequate amount of […]
Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products
Introduction Coffee is one of the most popular drinks in the world. This drink is preferred mainly because of its delicious taste, besides being able to have a positive influence on one’s emotions (increasing one’s comfort, activity, productivity, and satisfaction).1,2 For Indonesia, coffee is a leading commodity that plays an important role in the country’s […]
Ethnopharmacology of Botanical Galactagogues and Comprehensive Analysis of Gaps Between Traditional and Scientific Evidence
Introduction Breast milk provides optimum nutrition and immunity with lifelong health benefits to mother and child. However, lactating women face significant barriers during lactation, especially in low-economic settings, impacting social, psychological, and physiological health. Remitting childbearing practice, higher caesarean section delivery rates, stressful labor lasting more than an hour, and excess body fat and other complications […]
Human Milk Oligosaccharide Associated with Infant Nutritional Status and Macroscopic Stool Examination among Stunted Infants in Malang Indonesia
Introduction Stunting is a malnutrition problem faced by the world, including Indonesia1. According to the statistical evidence provided by the Ministry of Health of the Republic of Indonesia, 7.6 million children (accounting for 37% of the total population of children) are suffering from stunting. In Indonesia, the problem of stunting is further compounded by the […]
Food Consumption Pattern Among Canteen and Home Cooked Food Users in Relation to Obesity Risk Among Saudi Students in Qassim Region
Introduction The college environment serves as a crucial arena where numerous dietary norms and habits are established, potentially impacting individuals throughout their future lives.1 The educational period is crucial for establishing a healthy lifestyle, which includes eating a balanced diet and engaging in enough exercise. As a consequence, university students’ eating patterns become more important. […]
Physicochemical Properties, Steady and Dynamic Rheological Measurements of Sour Guava (Psidium araca) Pulp
Introduction Sour guava (Psidium araca) is a fruit of Myirtaceae family which has around 142 genera and 4620 species, being Psidium genus the most found, specifically distributed in tropical regions such as Panama, Brazil, Peru, Ecuador, and Colombia. The fruit contains 83% of moisture, 0.83% of protein, 6.8% of carbohydrates, 0.52% of fat, and 7.9% […]
Omega-3 Fatty Acids and COVID-19: Prevention or Adjuvant Therapy?
Introduction Comorbidities may predispose individuals to high-risk infective diseases such as SARs-CoV-2, with more severe complications, making interventions more complicated 1. An important comorbidity prone to infectious diseases, particularly to SARs-CoV-2 infection and to COVID-19, is obesity, an alarming pandemic 3 that predisposes them to comorbidities, such as diabetes mellitus, hypertension or metabolic syndrome and […]
A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products
Introduction The blood production as a by-product of the meat industry is very high, due to the large number of animals that are slaughtered in slaughterhouses. Slaughterhouses generate large volumes of blood as part of the process of slaughtering and bleeding animals 1, as described in Table 1, and approximately 3 to 5 liters of […]
Predictors of Food Handling Practices of Massive Food Catering Establishment in Ethiopia: Systematic Review and Meta-Analysis
Introduction The proper handling of food is one of the most crucial steps in ensuring that the quality of the food people eat is not compromised. Food handlers are those who work with food in any capacity, including but not limited to manufacturing, transportation, sale, preparation, and service 1. Unhygienic food handler’s habits such as […]
Physical Methods for Reduction of Aflatoxins Exposure in Groundnuts in Some Low-Income Countries: A Review
Introduction Aflatoxins (AF) are naturally occurring contaminants synthesized by fungal species, mainly Aspergillus flavus and Aspergillus parasiticus1–4. Four major types of AF can occur in groundnuts, Aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), and aflatoxin G2 (AFG2), with AFB1 being the central toxic, carcinogenic, and most prevalent. Aflatoxin M1 (AFM1) , a hydroxylated […]
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