Abstract: The aim of the current research was to determine
quality parameters changes of dried venison during storage. Protein,
fat and moisture content dynamics as well microbiological quality
was analyzed. For the experiments the meat (0.02×4.00×7.00 cm)
pieces were marinated in “teriyaki sauce” marinade (composition:
teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American
BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper
sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate
(E339) was also added in part of marinade to improve the meat
textural properties. After marinating, meat samples were dried in
microwave-vacuum drier MUSSON–1, packaged in vacuum pouches
made from polymer film (PA/PE) with barrier properties and storage
for 4 months at 18±1°C temperature in dark place. Dried venison
samples were analyzed after 0, 35, 91 and 112 days of storage.
During the storage total plate counts of dried venison samples
significantly (p
Abstract: Soy protein is a common ingredient added to processed meats to enhance its functional characteristics. In our study, soybean products (fermented soy Natto and protein hydrolysate) containing hydrolyzed peptides and amino acids, with or without ascorbic acid were added to burger in order to improve its quality characteristics. Results showed that soy additives significantly increased moisture and protein content and reduced (P < 0.05) fat values. Ash content did not affect with Natto additive. Color tools, lightness and yellowness were higher (P
Abstract: Obesity, stunting and wasting problems among Thai school-aged children are increasing due to inappropriate food consumption behavior and poor environments for desirable nutritional behavior. Because of a low school lunch budget of only 0.40 USD per person per day, food quality is not up to nutritional standards. Therefore, the Health Department with the Education Ministry and the Thai Health Promotion Foundation have developed a quality school lunch project during 2009–2013. The program objectives were development and management of public policy to increase school lunch budget. The methods used a healthy public policy motivation process and movement in 241 local administrative organizations and 538 schools. The problem and solution research was organized to study school food and nutrition management, create a best practice policy mobilization model and hold a public hearing to motivate an increase of school meal funding. The results showed that local public policy has been motivated during 2009-2011 to increase school meal budget using local budgets. School children with best food consumption behavior and exercise increased from 13.2% in 2009 to 51.6% in 2013 and stunting decreased from 6.0% in 2009 to 4.7% in 2013. As the result of national policy motivation (2012-2013), the cabinet meeting on October 22, 2013 has approved an increase of school lunch budget from 0.40 USD to 0.62 USD per person per day. Thus, 5,800,469 school children nationwide have benefited from the budget increase.
Abstract: In the present study we evaluated the nutritional status of 214 institutionalized elderly residents of both genders, aged 65 years and older of 11 care homes located in the district of Viseu (center of Portugal). The evaluation was based on anthropometric measurements and the Mini Nutritional Assessment (MNA) score.
The mean age of the subjects was 82.3 ± 6.1 years-old. Most of the elderly residents were female (72.0%). The majority had 4 years of formal education (51.9%) and was widowed (74.3%) or married (14.0%).
Men presented a mean age of 81.2±8.5 years-old, weight 69.3±14.5 kg and BMI 25.33±6.5 kg/m2. In women, the mean age was 84.5±8.2 years-old, weight 61.2±14.7 kg and BMI 27.43±5.6 kg/m2.
The evaluation of the nutritional status using the MNA score showed that 24.0% of the residents show a risk of undernutrition and 76.0% of them were well nourished.
There was a high prevalence of obese (24.8%) and overweight residents (33.2%) according to the BMI. 7.5% were considered underweight.
We also found that according to their waist circumference measurements 88.3% of the residents were at risk for cardiovascular disease (CVD) and 64.0% of them presented very high risk for CVD (WC≥88 cm for women and WC ≥102 cm for men).
The present study revealed the coexistence of a dual form of malnutrition (undernourished and overweight) among the institutionalized Portuguese concomitantly with an excess of abdominal adiposity. The high prevalence of residents at high risk for CVD should not be overlooked.
Given the vulnerability of the group of institutionalized elderly, our study highlights the importance of the classification of nutritional status based on both instruments: the BMI and the MNA.
Abstract: In this paper influence of packaging method (vacuum
and modified atmosphere packaging) on lipid oxidative stability and
sensory properties of odor and taste of the traditional sausage
Petrovská klobása were examined. These parameters were examined
during storage period (7 months). In the end of storage period,
vacuum packed sausage showed better oxidative stability. Propanal
content was significantly lower (P
Abstract: Natural antimicrobials are used to preserve foods that
can be found in plants, animals, and microorganisms. Antimicrobial
substances are natural or artificial agents that produced by
microorganisms or obtained semi/total chemical synthesis are used at
low concentrations to inhibit the growth of other microorganisms.
Food borne pathogens and spoilage microorganisms are inactivated
by the use of antagonistic microorganisms and their metabolites.
Yeasts can produce toxic proteins or glycoproteins (toxins) that cause
inhibition of sensitive bacteria and yeast species. Antimicrobial
substance producing phenotypes belonging different yeast genus
were isolated from different sources. Toxins secreted by many yeast
strains inhibiting the growth of other yeast strains. These strains show
antimicrobial activity, inhibiting the growth of mold and bacteria.
The effect of antimicrobial agents produced by yeasts can be
extremely fast, and therefore may be used in various treatment
procedures. Rapid inhibition of microorganisms is possibly caused by
microbial cell membrane lipopolysaccharide binding and in
activation (neutralization) effect. Antimicrobial agents inhibit the
target cells via different mechanisms of action.
Abstract: The objective of the study was to select the survival of
probiotic strains when exposed to acidic and bile salts condition. Four
probiotic strains Lactobacillus casei subsp. rhamnosus TISTR 047,
Lactobacillus casei TISTR 1500, Lactobacillus acidophilus TISTR
1338 and Lactobacillus plantarum TISTR 1465 were cultured in
MRS broth and incubated at 35ºC for 15 hours before being inoculated
into acidic condition 5 M HCl, pH 2 for 2 hours and bile salt 0.3%,
pH 5.8 for 8 hour. The survived probiotics were counted in MRS agar.
Among four stains, Lactobacillus casei subsp. rhamnosus TISTR 047
was the highest tolerance specie. Lactobacillus casei subsp.
rhamnosus TISTR 047 reduced 6.74±0.07 log CFU/ml after growing
in acid and 5.52±0.05 log CFU/ml after growing in bile salt. Then,
double emulsion of microorganisms was chosen to encapsulate before
spray drying. Spray drying was done with the inlet temperature 170ºC
and outlet temperature 80ºC. The results showed that the survival of
encapsulated Lactobacillus casei subsp. rhamnosus TISTR 047 after
spray drying decreased from 9.63 ± 0.32 to 8.31 ± 0.11 log CFU/ml
comparing with non-encapsulated, 9.63 ± 0.32 to 4.06 ± 0.08 log
CFU/ml. Therefore, Lactobacillus casei subsp. rhamnosus TISTR 047
would be able to survive in gastrointestinal and spray drying condition.
Abstract: Animal fats (camel, sheep, goat, rabbit and chicken)
and vegetable oils (corn, sunflower, palm oil and olive oil) were
substituted with different proportions (1, 5, 10 and 20%) of lard.
Fatty acid composition in TG and 2-MG were determined using
lipase hydrolysis and gas chromatography before and after
adulteration. Results indicated that, genuine lard had a high
proportion (60.97%) of the total palmitic acid at 2-MG. However, it
was 8.70%, 16.40%, 11.38%, 10.57%, 29.97 and 8.97% for camel,
beef, sheep, goat, rabbit and chicken, respectively. It could be noticed
also the position-2-MG is mostly occupied by unsaturated fatty acids
among all tested fats except lard. Vegetable oils (corn, sunflower,
palm oil and olive oil) revealed that the levels of palmitic acid
esterifies at 2-MG position was 6.84, 1.43, 9.86 and 1.70%,
respectively. It could be observed also the studied oils had a higher
level of unsaturated fatty acids in the same position, compared with
animal fats under investigation. Moreover, palmitic acid esterifies at
2-MG and PAEF increased gradually as the substituted levels
increased among all tested fat and oil samples. Statistical analysis
showed that the PAEF correlated well with lard level. The detection
of lard in some commercial processed foods (5 French fries, 4 Butter
fats, 5 processed meat and 6 candy samples) was carried out. Results
revealed that 2 samples of French fries and 4 samples of processed
meat contained lard due to their higher PAEF, while butter fat and
candy were free of lard.
Abstract: In recent years, the compression of date (Phoenix
dactylifera L.) fruit powders (DP) to obtain date tablets (DT) has
been suggested as a promising form of valorization of non
commercial valuable date fruit (DF) varieties. To further improve
and characterize DT, the present study aims to investigate the
influence of the DP particle size and compression force on some
physical properties of DT. The results show that independently of
particle size, the hardness (y) of tablets increases with the increase of
the compression force (x) following a logarithmic law (y = a ln (bx)
where a and b are the constants of model). Further, a full factorial
design (FFD) at two levels, applied to investigate the erosion %,
reveals that the effects of time and particle size are the same in
absolute value and they are beyond the effect of the compression.
Regarding the disintegration time, the obtained results also by means
of a FFD show that the effect of the compression force exceeds 4
times that of the DP particle size. As final stage, the color parameters
in the CIELab system of DT immediately after their obtaining are
differently influenced by the size of the initial powder.
Abstract: Replacement of plastics used in the food industry
seems to be a serious issue to overcome mainly the environmental
problems in recent years. This study investigates the hydrophilicity
and permeability properties of starch biopolymer which ethylene
vinyl alcohol (EVOH) (0-10%) and nanocrystalline cellulose (NCC)
(1-15%) were used to enhance its properties. Starch -EVOH
nanocomposites were prepared by casting method in different
formulations. NCC production by acid hydrolysis was confirmed by
scanning electron microscopy. Solubility, water vapor permeability,
water vapor transmission rate and moisture absorbance were
measured on each of the nanocomposites. The results were analyzed
by SAS software. The lowest moisture absorbance was measured in
pure starch nanocomposite containing 8% NCC. The lowest
permeability to water vapor belongs to starch nanocomposite
containing 8% NCC and the sample containing 7.8% EVOH and 13%
NCC. Also the lowest solubility was observed in the composite
contains the highest amount of EVOH. Applied Process resulted in
production of bio films which have good resistance to water vapor
permeability and solubility in water. The use of NCC and EVOH
leads to reduced moisture absorbance property of the biofilms.
Abstract: To date, one of the few comprehensive indicators for
the measurement of food security is the Global Food Security Index
(GFSI). This index is a dynamic quantitative and qualitative
benchmarking model, constructed from 28 unique indicators, that
measures drivers of food security across both developing and
developed countries. Whereas the GFSI has been calculated across a
set of 109 countries, in this paper we aim to present and compare, for
the Middle East and North Africa (MENA), 1) the Food Security
Index scores achieved and 2) the data available on affordability,
availability, and quality of food. The data for this work was taken
from the latest available report published by the creators of the GFSI,
which in turn used information from national and international
statistical sources. MENA countries rank from place 17/109 (Israel,
although with resent political turmoil this is likely to have changed)
to place 91/109 (Yemen) with household expenditure spent in food
ranging from 15.5% (Israel) to 60% (Egypt). Lower spending on food
as a share of household consumption in most countries and better
food safety net programs in the MENA have contributed to a notable
increase in food affordability. The region has also, however,
experienced a decline in food availability, owing to more limited
food supplies and higher volatility of agricultural production. In
terms of food quality and safety the MENA has the top ranking
country (Israel). The most frequent challenges faced by the countries
of the MENA include public expenditure on agricultural research and
development as well as volatility of agricultural production. Food
security is a complex phenomenon that interacts with many other
indicators of a country’s wellbeing; in the MENA it is slowly but
markedly improving.
Abstract: Fructo-oligosaccharides (FOS) are produced from
sucrose by Aureobasidium pullulans in yields between 40-60%
(w/w). To increase the amount of FOS it is necessary to remove the
small, non-prebiotic sugars, present. Two methods for producing
high-purity FOS have been developed: the use of microorganisms
able to consume small saccharides; and the use of continuous
chromatography to separate sugars: simulated moving bed (SMB). It
is herein proposed the combination of both methods. The aim of this
study is to optimize the composition of the fermentative broth (in
terms of salts and sugars) that will be further purified by SMB. A
yield of 0.63 gFOS.gSucrose^-1 was obtained with A. pullulans using low
amounts of salts in the initial fermentative broth. By removing the
small sugars, Saccharomyces cerevisiae and Zymomonas mobilis
increased the percentage of FOS from around 56.0% to 83% (w/w) in
average, losing only 10% (w/w) of FOS during the recovery process.
Abstract: This study was carried out to evaluate the nutritional
composition of the African River Prawn (Macrobrachium
vollenhovenii) in relation to Chokor (traditional) and Altona
(improved traditional) drying techniques used in the preservation and
processing of prawns by carrying out proximate composition
analysis. The value obtained for the proximate analysis of Chokor
and Altona smoke dried prawns were; Moisture (14.90% and
15.15%), Dry matter (85.10% and 84.85%), Protein (55.80% and
58.87%), Crude fat (1.95% and 1.98%), Crude fibre (21.40% and
13.11%), Carbohydrate (0.54% and 0.54%) and Ash (19.76% and
15.86%) respectively. The proximate mineral composition of Chokor
and Altona smoke dried prawns were; Calcium (5.66% and 4.20%)
and Phosphorus (9. 22% and 6.34%) respectively. Result shows there
was no loss of nutritional value with respect to Chokor and Altona
drying techniques used in the processing of prawns.
Abstract: This study was conducted to investigate the effect of
the antioxidant activity of germinated African Yam Bean (AYB) on
oxidative stress markers in alloxan induced diabetic rat. Rats were
randomized into three groups; control, diabetic and germinated AYB
– treated diabetic rats. The Total phenol and flavonoid content and
DPPH radical scavenging activity before and after germination were
investigated. The glucose level, lipid peroxidation and reduced
glutathione of the animals were also determined using standard
technique for four weeks. Germination increased the total phenol,
flavonoid and antioxidant activity of AYB extract by 19.14%,
32.28% and 57.25% respectively. The diabetic rats placed on
germinated AYB diet had a significant decrease in the blood glucose
and lipid peroxidation with a corresponding increase in glutathione
(p
Abstract: The aim of this study was to select the best strains of
Saccharomyces cerevisiae able to resist lead and cadmium. Ten
strains were screened on the basis of their resistance at different
concentrations of 0, 2, 4, 8, 12, 16, 20 and 24 ppm for Pb and 0, 0.5,
1, 2, 4, 6, 8 and 10 ppm for Cd. The properties of baker's yeast
quality were decreased by the increase of Pb or Cd in growth
medium. The slope values of yield, total viable cells and gassing
power of produced baker's yeast were investigated as an indicator of
metal resistant. In addition, concentrations of Pb and Cd in produced
baker's yeast were determined. The strain of S. cerevisiae FH-620
had the highest resistance against Pb and Cd and had the minimum
levels of both two investigated metals in produced baker's yeast.
Abstract: The management of Helicobacter pylori (H. pylori)
eradication is still a matter of discussion, full effectiveness is rarely
achieved, and it has many adverse effects. The use of probiotics may
be associated with better eradication rates and possibly prevention of
adverse events due to antibiotic therapy. The present clinical study
was undertaken to evaluate the efficacy of a specially designed
fermented milk product, containing Bifidobacterium lactis B420, on
the eradication of H. pylori infection in a prospective, randomized,
double-blind, controlled study in humans. Four test fermented milks
(FM) were specially designed in which counts of viable cells in all
products were 10^10 Log CFU. 100 mL-1 for Bifidobacterium lactis -
Bifidobacterium species 420. 190 subjects infected with H. pylori,
with previous diagnosis of functional dyspepsia according to Rome
III criteria entered the study. Bifidobacterium lactis B420,
administered twice a day for 90 days was not able to eradicate H.
pylori in Brazilian patients with functional dyspepsia.
Abstract: The work studied the effect of germination on
proximate, phenol and flavonoid content and antioxidant activities
(AOA) of African Yam been (AYB). Germination was done in
controlled dark chamber (100% RH, 28oC). The proximate, phenol
and flavonoid content and antioxidant activities before and after
germination were investigated. The crude protein, moisture, and
crude fiber content of germinated AYB were significantly higher
(P
Abstract: The aim of research was to define the relations
between volatile compounds, some parameters (pH, titratable acidity
(TA), total soluble solid (TSS), lactic acid bacteria count) and
consumer preference of commercial fermented milks. These relations
tend to be used for controlling and developing new fermented milk
product. Three leading commercial brands of fermented milks in
Thailand were evaluated by consumers (n=71) using hedonic scale
for four attributes (sweetness, sourness, flavour, and overall liking),
volatile compounds using headspace-solid phase microextraction
(HS-SPME) GC-MS, pH, TA, TSS and LAB count. Then the
relations were analyzed by principal component analysis (PCA). The
PCA data showed that all of four attributes liking scores were related
to each other. They were also related to TA, TSS and volatile
compounds. The related volatile compounds were mainly on
fermented produced compounds including acetic acid, furanmethanol,
furfural, octanoic acid and the volatiles known as artificial fruit
flavour (beta pinene, limonene, vanillin, and ethyl vanillin). These
compounds were provided the information about flavour addition in
commercial fermented milk in Thailand.
Abstract: Analysis of the properties of coconut (Cocos nucifera)
and its oil was evaluated in this work using standard analytical
techniques. The analyses carried out include proximate composition
of the fruit, extraction of oil from the fruit using different process
parameters and physicochemical analysis of the extracted oil. The
results showed the percentage (%) moisture, crude lipid, crude
protein, ash and carbohydrate content of the coconut as 7.59, 55.15,
5.65, 7.35 and 19.51 respectively. The oil from the coconut fruit was
odourless and yellowish liquid at room temperature (30oC). The
treatment combinations used (leaching time, leaching temperature
and solute: solvent ratio) showed significant differences (P
Abstract: Blueberries are widely valued for their high content in
phenolic compounds with antioxidant activity, and hence beneficial
for the human health. In this way, a study was done to determine the
phenolic composition (total phenols, anthocyanins and tannins) and
antioxidant activity of blueberries from three cultivars (Duke,
Bluecrop, and Ozarkblue) grown in two different Portuguese farms.
Initially two successive extractions were done with methanol
followed by two extractions with aqueous acetone solutions. These
extracts obtained were then used to evaluate the amount of phenolic
compounds and the antioxidant activity. The total phenols were
observed to vary from 4.9 to 8.2 mg GAE/g fresh weight, with
anthocyanin’s contents in the range 1.5-2.8 mg EMv3G/g and tannins
contents in the range 1.5- 3.8 mg/g. The results for antioxidant
activity ranged from 9.3 to 23.2 molTE/g and from 24.7 to 53.4molTE/g, when measured, respectively, by DPPH and ABTS
methods. In conclusion it was observed that, in general, the cultivar
had a visible effect on the phenols present, and furthermore, the
geographical origin showed relevance either in the phenols contents
or the antioxidant activity.