Asian Food Science Journal
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Moisture Adsorption Characteristics of Freeze-Dried Composite Tropical Fruit Purees and Application to Shelf Life Prediction in Flexible Packages
No full textThe moisture adsorption characteristics of freeze-dried watermelon, orange, and mango composite fruit purees were determined using the standard gravimetric method at 20, 25, 30, 40 and 50°C respectively over a water activity range of 0.11-0.95 and the data analyzed using the BET, GAB and Oswin sorption models. The data obtained and moisture permeability characteristics of commercial aluminium pouches, low density polyethylene (LDPE), Melinex 813, and Propafilm C flexible materials were used for shelf life prediction at various ambient storage temperatures. Sorption data exhibited type III isotherms, typical of foods rich in soluble components. The GAB model provided the best fit for the experimental data compared to the other tested models. BET monolayer moisture contents (4.72 – 8.80 g H2O/100g solids) decreased with increasing temperature indicating reduced water binding sites at higher temperatures. Net isosteric heats (0.00012 to 0.0052 kJ/mol) decreased while the entropy of adsorption (-0.1343 to -0.0312 kJ/mol.oC) increased with moisture content. The predicted shelf life was highest for Aluminum pouch followed by, Propafilm C, LDPE and Melinex 813 in that order. This study provides valuable insights for optimizing storage conditions and packaging selection for freeze-dried composite fruit products, with practical implications for commercial applications in the food industry
Prevalence of Organophosphate Pesticide Residues and the Associated Risks of Dietary Exposure through Selected Vegetables from Ilala District, Dar es Salaam, Tanzania
No full textThe increasing reliance on pesticide use in agricultural practices, particularly in developing regions such as Tanzania, poses significant risks to food safety and public health. This study investigated the prevalence and concentration of organophosphate-based pesticide residues in commonly consumed vegetables, specifically Amaranth (Amaranthus), Chinese cabbage (Brassica rapa Pekinensis) and Sweet potato leaves (Ipomoea Batatas) cultivated in Ilala district of Dar Es Salaam City. Data on vegetable consumption were collected from 138 vegetable farmers using the 24-hour dietary recall method. The analytical methodology employed gas chromatography coupled with mass spectrometry (GC-MS). Vegetable samples were prepared through a series of extraction and purification steps. The results revealed significant variation (P < 0.05) in organophosphate residue concentrations across the different vegetable types and sampling sites. The potential health risks associated with dietary exposure to these pesticide residues were evaluated by employing deterministic approaches. The average residual concentration of profenofos in chinese cabbage was found to be 0.044 ± 0.014mg/kg, while in amaranth exhibited a higher concentration of 0.182 ± 0.056mg/kg. Notably, the concentration of diazinon in amaranth reached 0.272 ± 0.156mg/kg, indicating a significant presence of this pesticide. From this study, chlorpyrifos and marathion emerged as the predominant pesticides, significantly surpassing Maximum Residue Limits (MRLs) established by international food safety standards. The Estimated dietary intake (EDI) for chlorpyrifos was determined to be 0.004mg/kg body weight per day, with an acceptable daily intake (ADI) of 0.01mg/kg body weight per day, the resulting hazard index (HI) values for chlorpyrifos in both chinese cabbage and amaranth was >1, indicating a significant risk of adverse health effects from chronic exposure. The findings underscore a critical public health concern as consumption of these vegetables may expose consumers to harmful pesticide levels, particularly vulnerable populations such as children and agricultural workers
Physicochemical, Sensory and Antioxidant Properties of Biscuit Fortified with Carica papaya, Ananas comosus and Beta vulgaris Mixed Powder
No full textBackground and Aims: Beetroot, papaya and pineapple constitute important natural ingredients in producing functional foods due to the presence of bioactive and antioxidant compounds. Therefore, this study aimed to formulate and evaluate the physicochemical composition and antioxidant properties of biscuits fortified with papaya, pineapple and beetroot mixed powder at the rates of 10%, 15%, 20% and 25% (w/w).
Methods: The hardness, pH, water absorption capacity, nutritional content and in vitro antioxidant profile were analysed using standard methods. Sensory analysis parameters were determined using 9-level hedonic scale.
Results: The hardness varied from 92.02 ± 4.29 to 104.66 ± 2.98 N for biscuits with 25% and 10% of fruit powder respectively. pH values decreased significantly with fruit powder addition in biscuits. The use of beetroot, pineapple and papaya powder resulted in a slight increase in water absorption capacity (33.32-160.53%). Moisture, fat, protein, fiber, ash, soluble sugars and carbohydrate content ranged from 4.79-9.92%, 17.02-21.65g/100g, 7.94-9.89g/100g, 2.46-14.86g/100g, 2.39-3.55g/100g, 42.14-56.85g/100g, 5.29-8.69g/100g respectively. The micronutrients Fe, Zn, Mg and Vitamin C ranged from 4.28-8.39%, 4.82-5.74%, 20.41-62.31% and 41.44-84.68% respectively. The antioxidant profiling showed a similar increase in ferric reducing antioxidant power (FRAP) (0.91-3.36µmol.100g-1) total flavonoids (158.75-861.25 mg. QE 100g-1), total phenolic (203.75-562.65 mg GAE.100g-1), 2,2-Diphenyl-1-PicrylHydrazyl (DPPH) free radical scavenging activities (20.83-69.71 %) and anti-radical activity (42.59-94.34%). Among the different formulations, the biscuits prepared with 10% of fruit powder (PAB10) had the highest sensory quality with an overall acceptability score of 6.71. While the biscuit with the best nutritional potential was the biscuit fortified with 25% of fruit powder. This study highlights the potential of utilizing papaya, pineapple and beetroot in functional biscuits, hence it can serve as relief for malnutrition
Sensory and Nutritional Quality of Cookies Supplemented with Wheat Bran and Lerotse (Citrullus lanatus var. citroides) Pulp from Botswana
No full textLerotse or Kalahari melons which are usually planted as ground cover in crop fields in Botswana are rich in potassium, carotenoids and citrulline. However, they are undervalued and often go to waste. As a strategy of value addition and post-harvest waste-reduction, cookies were formulated using varying blends of lerotse pulp and wheat bran. The effects of this supplementation on cookie acceptability and nutritional quality were determined through sensory evaluation and Nutri-Score calculation, respectively. Bran cookies without lerotse supplementation (the control sample) received low overall liking of 5.9. However, increasing the lerotse-to-bran ratio from 0.25 to 4.0 resulted in an increase in overall liking from 5.8 to 7.65, with a significant difference (P =.05). Significant differences were was also observed between the samples in terms of aroma, while other sensory properties did not differ significantly amongst all samples at P =.05. The Nutri-Score classification changed from A (dark green) in the lerotse-free cookies to B (green) in samples with lerotse-to-bran ratio of 0.25 and to C (yellow) in samples with lerotse-to-bran ratio between 0.67 and 4.0. For lerotse-containing cookies, a Nutri-Score rating of B represents good nutritional quality while a rating of C indicates moderate nutritional quality. Therefore, incorporating lerotse and wheat bran at a ratio of 0.25 produced a moderately liked product of good nutritional quality. Further optimization of the formulation could be achieved through chemical and physical characterization, potentially leading to commercially viable products that would increase lerotse utilization
Quality Evaluation of Composite Flour and Bread Made from Wheat and Orange-fleshed Sweet Potato Supplemented with Cricket Powder
No full textAim: This study evaluated the effect of orange-fleshed sweet potato (OFSP) flour and edible cricket powder on wheat-based bread's chemical, functional, physical, and sensory quality.
Study Design: Three flour blends were formulated and denoted as Samples B to D. Sample A was the control with 100% wheat flour. At the same time, samples B to D had orange-fleshed sweet potato flour added in increasing order of 5 to 25 % and cricket powder at a constant level of 5 %.
Place and Duration of Study: Department of Chemistry, Center for Food Technology and Research, Benue State University, Makurdi, between July 2022 and October 2023.
Methodology: We made three blend formulations using different constituents of wheat flour, cricket powder, and orange-fleshed sweet potato flour. This was followed by an evaluation of the chemical, functional, physical, and sensory qualities of the blend formulations.
Results: The proximate composition of the flour blends and bread samples showed that crude protein, fat, crude fibre, and ash increased significantly (p≤0.05) with values from 8.13 % to 16.84, 2.56 to 3.77 %, 0.64–2.03 %, 4.47 to 6.40 % and 12.62–19.53 %; 6.02–8.62 %; 6.02–7.97%; 5.02–6.03 % respectively. While the moisture content of the flour blends and bread samples was not significantly (p≤0.05) different, the carbohydrate content decreased significantly (p<0.05) with values from 78.76 to 65.89 % and 51.72–64.40% respectively. Higher levels of amino acids were observed in the bread samples made from composite flours. Vitamin A, B6, and B12 values ranged from 0.01-0.05 mg/100 g, 0.16-0.48 mg/100g, and 0.25–0.76 mg/100 g respectively. The result showed a low level of anti-nutrients in the bread samples compared to the flour blends. Results of the sensory properties showed that the 100 % wheat bread recorded the highest scores in all the parameters.
Conclusion: The bread produced from composite flour had a favorable comparison with the control bread in terms of physical and sensory attributes
Impact of Processing and Extraction Methods on the Phytochemical Composition of Garcinia Kola Stem Bark and Stone Breaker Leaves
No full textThis study investigates the effects of three processing methods; blanching, drying, and fermentation on the phytochemical properties of Garcinia kola stem bark and stone breaker leaves, both of which are traditionally used in medicine. The primary aim was to evaluate how these processing techniques enhance the phytochemical profiles of these plant materials and to determine the most effective extraction method for retaining their beneficial properties, particularly for cardiovascular health. The contents of saponins, flavonoids, oxalates, phytates, tannins, and phenolic compounds in aqueous and ethanolic extracts were quantified. The results demonstrated that the fermented samples exhibited the highest flavonoid content (3.90 mg/g in fermented stone breaker ethanolic extract (FSBE) and 4.17% in fermented stone breaker aqueous extract (FSBA)) and phenolic content (75.29 mg/g in FSBA and 75.92 mg/g in FSBE). Furthermore, fermentation yielded the lowest oxalate (1.35 mg/g in fermented Garcinia kola stem bark aqueous extract (FGBA) and 1.84 mg/g in fermented Garcinia kola stem bark ethanolic extract (FGBE)) and phytate levels (20.92 mg/g in FSBA and 22.75 mg/g in FSBE). In contrast, the dried samples contained the highest saponin levels ranging from 0.09% in blanched stone breaker ethanolic extract (BSBE) to 1.34% in blanched Garcinia kola stem bark aqueous extract (BGBA). Tannin content was consistently low across all samples, ranging from 0.01 to 0.05 mg/g. While aqueous extracts displayed higher values for some components, ethanolic extracts outperformed in others. The findings underscore the health benefits of these plant materials, particularly highlighting the superiority of fermented samples due to their enriched flavonoid and phenolic content, which may significantly contribute to overall well-being, especially for cardiovascular patients
Quality Evaluation of Instant Noodles Prepared from Blends of Wheat, Local Rice, and Water Yam Composite Flours
No full textThe study was done to evaluate the cooking and sensory quality of instant noodles produced from blends of local rice, water yam, and wheat composite flours. Mixture D-Optimal Design for three variables was used. The study took place at the Department of Food Technology, Abia State Polytechnic, Aba between January 2021 and December 2023.
The statistical software package was used to generate the experimental design matrix, analyze the experimental data and develop the regression model, and the total number of experiments N was= 10. The minimum and maximum values for component proportions for the flour blends are given as: 20<=X1<=100, 0<=X2<=50, 0<=X3<=30. X1 = content of hard wheat flour (%), X2 = content of rice flour (%), and X3 = content of water yam flour (%).
The cooking time of the instant noodles (5.25 - 7.05 min), cooked weight (3.08 - 3.99 g), and cooking loss (0.11 - 0.6 g/g) varied significantly (p<.05). The major factor that affected the cooking quality was the increase in the rice flour component of the mixture components. The protein content (3.07 - 7.42%) decreased significantly with an increase in the water yam component of the blends. The mixture response surfaces of the sensory analysis depicted a progressive decrease in preference for appearance, flavor, mouthfeel, taste, and overall acceptability with increase in the rice and water yam components of the mixture. However, noodles made from 100:0:0 (wheat flour) was not statistically (p>.05) different from noodles made from 75:25 (wheat: rice) composite flour in all the sensory attributes except for the taste preference. The coefficients of the components implied that the local rice flour was a better substitute for wheat than water yam. Noodles made from 75:25 (wheat: rice) composite flour can be used to produce instant noodles that can compete with noodles in the market made from 100% wheat flour.
Noodles made from 75:25 (wheat: rice) composite flour can be used to produce instant noodles that can compete with noodles in the market made from 100% wheat flour
Extraction and Characterization of Pectin from Ripe Mango (Mangifera indica) Peel
No full textPectin is a multifunctional constituent of cell wall of different plants at different concentration with a widespread application. Mangifera indica peel is excessively produced as a by-product of local food processing plants in Cebu. The objective of the study is to characterize pectin based on its presence of amide, ash content, moisture content, equivalent weight, methoxyl content, total anhydrouronic acid content, degree of esterification, organoleptic evaluation, and solubility.
Objective: Established the characteristics of pectin from mango peel based on its presence of amide, ash content, moisture content, equivalent weight, methoxyl content, total anhydrouronic acid content, degree of esterification, organoleptic evaluation, solubility using cold and hot water using pectin standards.
Results: The isolated mango pectin had lower equivalent weight, lower methoxyl content, and lower total anhydrouuronic acid content compared with apple pectin.
Conclusions: Chemical characterization confirmed the presence of carbohydrates and methoxyl content in pectin. Physical tests for mango pectin yielded an equivalent weight of 568.2, low AUA content (63.4 %), high degree of esterification (51.1), slightly higher ash content (5.53%), and an acidic pH (4.38)
Nutritional Status and Dietary Diversity Among HIV-Positive Adults: A Cross-Sectional Study in South Delhi, India
No full textAims: The aim of this study is to evaluate the nutritional status of HIV-positive adults by anthropometric measurements and dietary intake. Study also aims to assess prevalence of malnutrition and food consumption patterns, nutrient intake, and adherence to dietary recommendations to understand how nutrition impacts on overall health among HIV-positive adults.
Study Design: This study was a cross-sectional study.
Place and Duration of Study: This study was conducted at ART center of Safdarjung hospital New Delhi, between August 2023 till May 2024.
Methodology: 100 HIV-Positive adults (aged 18-35 years including both gender males and females) seeking treatment were invited to take part in the study & compare the dietary factors associated with Nutritional intake and Dietary practices among HIV-Positive adults. Purposive sampling was used to collect data. Structured questionnaire was used to collect data on demographic information. Height and weight of the subjects were recorded with standard procedures and BMI was calculated. Food and nutrient intake of subjects was calculated by 24-hour dietary recall method.
Results: Study showed that the mean age of subjects was 28.98 years with 61% male and 39% female. It was observed that out of 100 subjects, 70% were married 28% were unmarried and 2% were divorced and in terms of their literacy, only 8% were above graduate. The mean BMI of the respondents was 22.49 ±3.52. The mean nutrient intake for energy among sedentary male was 1805 Kcal/day, protein 51g/day, & fat 57g/day and carbohydrate 271g/day, while the mean nutrient intake of Male (heavy active) was very poor with the consumption of energy 1547Kcal/day, protein 39.9g/day, fat 47.9g/day and carbohydrate 239g/day. Study showed that the mean nutrient intake was exceeded from the recommended level among sedentary females.
Conclusion: In conclusion, the study revealed diverse demographics and lifestyles among subjects with varied marital status, literacy levels, and nutrient intakes. Sedentary males had adequate nutrient intake, while heavily active males had poor nutrient intake. Interestingly, sedentary females' nutrient intake exceeded recommended levels. These findings underscore the importance of tailored nutritional recommendations based on activity levels and demographics to ensure optimal health. A good nutrition status can prevent developing from co-morbidities because most of the patients with AIDS disease become undernourished, malnourished, and die of infections other than HIV
Extremophiles and their Potentials in the Food Industries: A Review
No full textExtremophiles are microorganisms that thrive in extreme environments, such as high temperatures, high pressures, and acidic or alkaline conditions. These organisms have unique adaptations that allow them to survive in these harsh conditions, and they are of great interest to the food industry for a variety of applications. Extremophilic microorganisms produce a broad range of bioactive compounds, secondary metabolites, and value-added products such as flavors, food ingredients, and vitamins, therefore, making them widely applicable in the food and food processing industries. In food industries, one of the extremophiles, Rhodothermus marinus, which has been an excellent biocatalyst producing lipase as an enzyme, could be utilized to improve the aroma of food and add natural flavor to food. Others have emerged as a valuable resource for the food industry, offering solutions to food safety and preservation challenges, as well as opportunities for sustainable food processing. By harnessing the unique characteristics and enzymes of extremophiles, the food industry can improve product quality, develop novel fermentation processes, and enhance food safety. Extremophiles hold significant potential for use in the food industry; however, translating this potential into practical applications is fraught with several challenges. These challenges include specialized growth conditions, slow growth rate, and contamination risks. Advancing genetic, biotechnological, and engineering research will be pivotal in realizing the full potential of extremophiles. Ongoing exploration of these organisms is crucial not only for improving food production processes but also for fostering sustainability and driving innovation within the food industry