Nutritional Value Of Food Research Articles

Nutritional Evaluation of Almond Protein-Whey Protein Double System and Its Effect on Lipid Metabolism in HepG2 Cells

Almond protein (AP) and whey protein (WP) as single animal and plant proteins have certain limitations in nutrition, but the AP-WP dual protein can play a role in nutritional complementarity, and have a certain regulatory effect on lipid metabolism. This study investigated the amino acid composition of AP-WP system and its effect on FFA induced lipid metabolism in HepG2 cells. Results showed that, using the FAO/WHO model and whole egg protein model as reference values for essential amino acid content, the optimal mixing ratio of AP-WP was determined to be 3:5. The amino acid ratio coefficient scores under this ratio were 74.20 and 81.57 for the two models respectively. Additionally, this ratio of AP-WP showed the best antioxidant activity. The FT-IR spectroscopy indicated that there is interaction between AP and WP. The study found that AP-WP improved oxidative stress and lipid accumulation in HepG2 cells by reducing ROS and TG levels. Western blot analysis showed that AP-WP inhibits the expression of SREBP-1, FAS, and ACC, regulating lipid metabolism in HepG2 cells and leading to a certain lipid-lowering effect. The combination of almond protein and whey protein can improve the nutritional value of food and give full play to the physiological regulation of different proteins to promote human health. The research aims to lay the theoretical foundation for the application of double-protein system in the fields of nutritional food processing and lipid metabolism regulation.

A comparative study of the effect of extracts extracted from Ocimum basilicum leaves using organic extract and essential oil

Background: Medicinal plants that possess antimicrobial and antioxidant properties have garnered significant attention for their role in maintaining food quality, improving safety, and impeding spoilage. They also can aid in controlling food contamination risks and augmenting the nutritional value of foods. Objective: The study aimed to obtain botanical extracts possessing antimicrobial capabilities and use them to inhibit the growth of molds and yeasts. Additionally, these extracts are aimed at prolonging product shelf life by harnessing their antioxidant attributes. Methods: Several microorganisms, including E. coli and Pseudomonas, were subjected to testing. Ethanolic alcohol, chloroform, and essential oil extracts were prepared; the tablets were then immersed in these solutions to test their efficacy. Results: The leaf extracts displayed significant antimicrobial efficacy against essential oil extracts with Staphylococcus aureus and Serratia marcescens, while the organic extracts, which included ethyl alcohol and chloroform, did not show any inhibitory effects against bacteria. Conclusion: The basil leaf extract demonstrated significant antimicrobial activity against microorganisms, particularly in the case of essential oil extracts compared with other methods of extraction. However, Gram-positive bacteria showed a better response for the essential oils method than that of Gram-negative bacteria. Keywords: Ocimum basilicum; basil leaf; Clevenger; chemical active compounds; essential oil; organic extracts

Peningkatan Pengetahuan Siswa Sekolah Dasar tentang Bahan Tambahan Pangan Berbahaya dengan Metode Eksperimen Laboratorium

Food Additives in general are to increase the nutritional value of food, improve the aesthetic and sensory value of food and extend the shelf life of food. There is abuse of food additives which can endanger consumers, such as adding borax and formaldehyde to food. This community service activity is an effort to increase elementary school students' knowledge of dangerous BTP using laboratory experimental methods. The results show that there is an increase in students' knowledge of dangerous food additives.

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Pulsed Electric Fields (PEF) technology is an emerging non-thermal food processing technology that is widely used because of its low damage to food quality and its ability to kill harmful microorganisms in food. The oxidative stress caused by PEF results in the synthesis and accumulation of nutrients, and plant foods stimulated by PEF produce large amounts of Reactive Oxygen Species (ROS), which activate the metabolite synthesis pathway and eventually synthesize proteins, polyphenols, thioglucosides and carotenoids; ROS accumulate in the cell membrane of microorganisms and cause protein expression. The accumulation of ROS in the cell membrane of microorganisms can cause abnormal protein expression, damage the lipid layer and Deoxyribonucleic Acid (DNA), and eventually lead to microbial inactivation. PEF technology in food processing are multifaceted, enhancing both the nutritional value of food through the augmented presence of health-beneficial compounds and ensuring food safety by effectively inactivating harmful microorganisms. This innovative technology stands at the forefront of food processing solutions, promising to fulfill the growing consumer demand for foods that are not only safe and of high quality but also rich in nutritional value. PEF’s role as a cornerstone technology in the food industry heralds a new era of food processing, where nutrition and safety converge to meet the sophisticated needs of today’s consumers.

The caloric value of food intake structurally adjusts a neuronal mushroom body circuit mediating olfactory learning in Drosophila.

Associative learning enables the adaptive adjustment of behavioral decisions based on acquired, predicted outcomes. The valence of what is learned is influenced not only by the learned stimuli and their temporal relations, but also by prior experiences and internal states. In this study, we used the fruit fly Drosophila melanogaster to demonstrate that neuronal circuits involved in associative olfactory learning undergo restructuring during extended periods of low-caloric food intake. Specifically, we observed a decrease in the connections between specific dopaminergic neurons (DANs) and Kenyon cells at distinct compartments of the mushroom body. This structural synaptic plasticity was contingent upon the presence of allatostatin A receptors in specific DANs and could be mimicked optogenetically by expressing a light-activated adenylate cyclase in exactly these DANs. Importantly, we found that this rearrangement in synaptic connections influenced aversive, punishment-induced olfactory learning but did not impact appetitive, reward-based learning. Whether induced by prolonged low-caloric conditions or optogenetic manipulation of cAMP levels, this synaptic rearrangement resulted in a reduction of aversive associative learning. Consequently, the balance between positive and negative reinforcing signals shifted, diminishing the ability to learn to avoid odor cues signaling negative outcomes. These results exemplify how a neuronal circuit required for learning and memory undergoes structural plasticity dependent on prior experiences of the nutritional value of food.

Effect of injection compound rolling process and curdlan gel on water retention of sauced beef

Research background and significance: Under the current development trend in the field of global food science and technology, consumers' requirements for food safety, nutritional value and sensory quality are increasing, prompting the innovation of food processing and preservation technology to become the core of the industry development. In the production of traditional food spiced beef, how to ensure the yield and quality of spiced beef is the focus of the spiced beef market. By adding edible glue can gain weight, thereby improving the yield, but previous studies have shown that carrageenan, seaweed extract and so on seriously affect the sensory quality of marinated beef, especially causing its juice oozing, colloidal attachments oozing and so on. Research content: Through the systematic study of the application of curdlan gel in the processing of brine injection spiced beef, the specific effects of curdlan gel on the water retention and sensory quality of spiced beef were discussed in this study. (1) Sensory optimization injection rolling composite curing process. The experiment was carried out with beef tendinous meat and a series of auxiliary materials, using fine processes and methods, including saline injection, rolling salting, cooking treatment, etc., and then conducting sensory evaluation. (2) Compare the quality difference of curdlan gel 1 and 2. Determination of gel strength and optimization of water retention of stewed beef were carried out. Single factor ANOVA test was used to determine the optimal dosage of curdlan gel. The results showed that the water retention of beef with brine injection could be enhanced significantly when the dosage was 2%, respectively. Under the optimal process conditions, the sensory score of brined beef was 85.4 points. Through this study, important scientific and technological findings were obtained, which did not mean that the higher the concentration of curdlan gel, the better the water retention, on the contrary, the higher the concentration of its water retention would be affected but would decrease. This research not only expands the application range of curdlan gel in the food industry, but also provides new technical solutions and theoretical support for the innovation and development of meat processing technology, and meets the needs of consumers for high-quality meat products.

Algae as Crop Plants Being a Source of Bioactive Ingredients of Pharmaceutical and Dietary Importance

Algae are currently used in many areas, including dietetics, pharmacy, cosmetology and to increase the nutritional value of food and animal feed due to their chemical composition. They are a source of extremely valuable molecules, including polyunsaturated fatty acids and pigments. Algae are also a valuable source of protein and almost all essential vitamins. They are rich in pigments such as chlorophyll, carotenoids and phycobiliproteins. These substances have a wide range of commercial applications. Due to its very intensive use, the demand for this plant raw material is constantly growing. Therefore, the methods of growing and harvesting algae are constantly improved in order to maximize the cultivation effect while minimizing costs and energy inputs. Future research should focus on improving algae cultivation and harvesting systems, with an emphasis on the possibility of genetic modifications that would allow even more efficient algae cultivation. This review summarizes methods of micro- and macroalgae cultivation, the chemical composition of selected algae species, which are important from the pharmaceutical, dietary and cosmetic points of view and therapeutic and dietary applications of compounds derived from different algae species. The key conclusion drawn from this article is that algae are an extremely valuable raw material, rich in numerous macro- and micronutrients necessary for humans, the acquisition of which is part of the currently important strategy of ecological policy for obtaining raw materials for various industries.

Thermal oxidation mechanism of palmitic aicd

The oxidation and degradation of fats lead to a decrease in the nutritional value of food and pose safety concerns. Saturated fatty acids also hold a significant position in the field of lipid oxidation. In this study, the oxidation products of methyl palmitate were investigated by using gas chromatography mass spectrometry (GC–MS). Seven monohydroperoxides and 72 secondary oxidation products were detected. Combined with density functional theory (DFT) calculations, the formation mechanisms of oxidation products can be summarized into four stages. The initial stage involved the formation of monohydroperoxides and alkanes, followed by the subsequent stage involving methyl x-oxo(hydroxy)hexadecanoates. The third stage involved the formation of methyl ketones, carboxylic acids, and aldehydes, while the final stage involved lactones. Meanwhile, methyl ketones were the most abundant oxidation product, approximately 25 times more abundant than aldehydes; the calculated results agreed well with the experimental results. The establishment of a comprehensive thermal oxidation mechanism for palmitic acid provided a new foundation for future lipid oxidation analyses.

Co-ingestion of Cereals and Legumes during Infant Complementary Feeding: Starch and Protein in vitro Digestion.

This study explores the impact of co-ingesting cereals and legumes on starch and protein during simulated infant in vitro digestion. Various legumes (chickpeas, lentils, peas) were added to cereals (durum wheat, brown rice, white maize), and their effects on starch and protein hydrolysis were analyzed. Substituting 50% of cereal with legumes increased proteins, minerals, and dietary fiber. Infant food with legumes exhibited smoother pasting properties. Legumes in cereal purées led to varying starch hydrolysis trends, with the lowest values in durum wheat with chickpea and all cereal blends with peas. Resistant starch levels exceeding 50% were found in infant food samples. Digested protein hydrolysis increased with legumes in durum wheat, except for peas. Brown rice mixtures decreased significantly compared to the control with chickpeas (61%) and peas (42%), while lentil blends increased by 46%. Legumes generally did not significantly affect starch bioavailability, even with α-amylase inhibitors. Lentil-cereal purées could enhance infant food nutritional value.

The role of food science and technology in navigating the health issues of ultra‐processed foods

SummaryFood processing is seen as a double‐edged sword. It is argued to have helped to provide a stable and safe food supply to urbanised societies, however with NOVA definition of ultra‐processed foods it has now been linked to disease. Food science and technology has arguably been a major contributor to both. These potential harms are not a deliberate act, they simply meet the legal and market obligations placed on food businesses to be successful. So how food science and technology be pivoted back to improve health needs exploration, which will need to be consider within other issues including sustainability. Additionally, the increasing demand for plant‐based meat alternatives and the role of fortification along with sustainable packaging and logistics to either enhance the physical properties and nutritional value of foods alongside minimising the need to process to transport them from farm to plate are further challenges. Finally, it will be considered how our food system might be supported to go through its next scientific and technological revolution to deliver a food environment and supply that has its primary objective of supporting human and planetary health, but in a way that is economically successful for all members of society.

Effect of Vitamin D3 Enrichment by Ultra Violet Blue (UVB) Radiation and Dietary Zinc Supplementation on Egg Production and Feed Consumption in Layer Birds

Nutritionists have recently been involved in enriching or altering the nutritional profile of poultry products, such as meat and eggs, in relation to increased consumer interest in the nutritional value of foods. Newer technologies like development of designer eggs were exploited beyond their traditional food value. Designer eggs are those that have modified contents from standard egg according to the consumers’ preference or according to current market demand. The present study to evaluate the influence of vitamin D3 enrichment by UVB radiation and dietary zinc supplementation on egg production and feed consumption in layer birds was conducted at Department of Veterinary Physiology, College of Veterinary and Animal Sciences, Mannuthy, for a period of 12 weeks from 01 February 2020 to 01 May 2020. A total of sixty-four laying hens, belonging to crossbred (White Leghorn N strain and Desi) housed in animal house attached to the department were used in the experiment. The treatments of this study included a control diet (according to BIS 2007) fed group (group I), a group with zinc supplementation alone (group II), a group with UVB exposure without zinc supplementation (group III) and a group with both UVB exposure and zinc supplementation (group IV). The four treatments were tested in 28-week-old crossbred hens in a completely randomised experimental design. Each of the experimental treatments had four replicates with four birds with all standard managemental conditions. The statistical analysis showed that egg production was not significantly affected by UVB light exposure and dietary zinc supplementation. However, the effect of UVB exposure and zinc supplementation via feed was highly significant (p≤0.01) for feed consumption. The highest overall mean feed intake (113.18±0.14 g/day) was recorded with those birds exposed to UVB and fed with inorganic zinc. While the lowest value (107.17±0.24 g/day) was recorded in group of birds fed with zinc supplementation in diet without UVB exposure. As a future prospective we can study the egg production rate and feed consumption rate in layer chicken that are intended for different types of designer egg production.

Optimizing household food waste: The impact of meal planning, package sizes, and performance indicators

A key reason for the occurrence of household food waste is poor meal planning, which is partly due to inappropriate discrete package sizes at supply level and lack of accounting for unused food at consumer level. Diet modeling has proven to be effective for solving food planning problems. As far as we know, discrete package sizes have not been incorporated in a dietary meal planning model before. The mathematical programming based model formulated in this article proposes meal plans and shopping lists by selecting combinations of recipes based on available retail package sizes such that food waste, costs, GHGE, and nutritional value are optimized. It generates healthy, affordable meal plans with no waste. Moreover, not only food weight but also GHGE should be considered as performance indicator for food waste. This study shows how careful weekly meal planning can help reducing household waste and the carbon footprint of diets.

Online Food Delivery Practices and Association with Body Mass Index among University Students

This study aims to investigate the utilisation of online food delivery among 150 undergraduate students. 71.3% of participants used the online food delivery (OFD) services. Fast food was the top type of meal bought online. Participants pay more attention to the price of the food than the nutritional value. Participants perceived unhealthy foods online because they were high in salt, sugar and oil. A Pearson chi-square test revealed a statistically significant association between body mass index and OFD. In conclusion, the present study shows that participants place less emphasis on the nutritional value of food when ordering online.

Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage

This study aimed to investigate the biological activities of Lactobacillus gasseri SM 05 (L. gasseri) and Lacticaseibacillus casei subsp. casei PTCC 1608 (L. casei) in the black raspberry (Rubus dolichocarpus) juice (BRJ) environment, and also the anti-adhesion activity against Salmonella typhimurium (S. typhimurium) in fermented black raspberry juice (FBRJ). Results showed significant anti-adhesion activity in Caco-2 epithelial cells. In the anti-adhesion process, lactic acid bacteria (LAB) improve intestinal health by preventing the adhesion of pathogens. Adding LAB to BRJ produces metabolites with bacteriocin properties. Major findings of this research include improved intestinal health, improved antidiabetic properties, inhibition of degradation of amino acids, and increase in the nutritional value of foods that have been subjected to heat processing by preventing Maillard inhibition, and inhibition of oxidation of foodstuff by increased antioxidant activity of BRJ. Both species of Lactobacillus effectively controlled the growth of S. typhimurium during BRJ fermentation. Moreover, in all tests, as well as Maillard's and α-amylase inhibition, L. gasseri was more effective than L. casei. The phenolic and flavonoid compounds increased significantly after fermentation by both LAB (p < 0.05). Adding Stevia extract to FBRJ and performing the HHP process showed convenient protection of phenolic compounds compared to heat processing.

The association of milk and multiple food avoidance with growth parameters in infants and children

BackgroundRecent studies reported that strict avoidance of milk products in cow's milk allergy (CMA) affects growth and bone turnover, causing negative calcium balance and changes in bone metabolism. ObjectiveTo investigate biochemical parameters to predict bone turnover and its relations with height and weight measurements and nutritional intake. MethodsHeight, weight, and body mass index z scores were plotted for age according to the World Health Organization. A 3-consecutive day food record was analyzed for nutritional values of foods. The blood levels of calcium, phosphorus, alkaline phosphatase, vitamin D, and parathyroid hormone (PTH) were determined. ResultsThe study included 69 controls, 66 children with isolated CMA, and 59 children with multiple food allergy (FA). The z scores for weight, height, and body mass index were lower in isolated CMA and multiple FA groups than controls (P < .001, P = .004, and P = .002, respectively). The nutritional intakes of protein, fat, carbohydrates, vitamins B2 and B12, niacin, calcium, and phosphorus were significantly lower in isolated CMA and multiple FA than controls. In infants (≤2 years of age), although blood calcium level was in normal range, it was significantly lower in isolated CMA and multiple FA than in controls (P < .001). In children older than 2 years, PTH level was significantly higher in isolated CMA and multiple FA groups than in controls (P = .003). ConclusionOur study revealed that children with isolated CMA and multiple FA had a high nutrition gap, growth deceleration, and unbalanced bone metabolism, as illustrated by low blood calcium and elevated PTH levels.

The global atlas of edible insects: analysis of diversity and commonality contributing to food systems and sustainability

The future of the food system on the planet is increasingly facing uncertainties that are attributable to population growth and a surge in demand for nutritious food. Traditional agricultural practices are poised to place strain on production, as well as natural resources and ecosystem services provided, particularly under a changing climate. Given their remarkable attributes, including a low environmental footprint, high food conversion ratio, rapid growth and nutritional values, edible insects can play a vital role in the global food system. Nonetheless, substantial knowledge gaps persist regarding their diversity, global distribution, and shared characteristics across regions, potentially impeding effective scaling and access to edible insects. Therefore, we compiled and analysed the fragmented database on edible insects and identified potential drivers that elucidate insect consumption, globally, focusing on promoting a sustainable food system. We collated data from various sources, including the literature for a list of edible insect species, the Global Biodiversity Information Facility and iNaturalist for the geographical presence of edible insects, the Copernicus Land Service library for Global Land Cover, and FAOSTAT for population, income, and nutritional security parameters. Subsequently, we performed a series of analytics at the country, regional and continental levels. Our study identifies 2205 insect species, consumed across 128 countries globally. Among continents, Asia has the highest number of edible insects (932 species), followed by North America (mainly Mexico) and Africa. The countries with the highest consumption of insects are Mexico (450 species), Thailand (272 species), India (262 species), DRC (255 species), China (235 species), Brazil (140 species), Japan (123 species), and Cameroon (100 species). Our study also revealed some common and specific practices related to edible insect access and utilisation among countries and regions. Although insect consumption is often rooted in cultural practices, it exhibits correlations with land cover, the geographical presence of potentially edible insects, the size of a country’s population, and income levels. The practice of eating insects is linked to the culture of people in Africa, Asia, and Latin America, while increased consciousness and the need for food sustainability are driving most of the European countries to evaluate eating insects. Therefore, edible insects are becoming an increasingly significant part of the future of planetary food systems. Therefore, more proactive efforts are required to promote them for their effective contribution to achieving sustainable food production.

Food Adulteration w.s.r. to Garavisha

Abstract: In Ayurveda food is one among the trayopasthambha (pillars of life)1 . Health and diseases both are dependent on food. In todays World food is adulterated with poorer quality ingredients for economic advantages. Due to adulteration in food can lead to serious illness. Food adulteration leads to lower the nutritive value of food either by removing a vital component or adding susbstance of inferior quality. Adulterants when used in illicit drugs are called cutting agents, while deliberate addition of toxic adulterants to food or other products for human consumption is known as poisoning. The combination of different poisonous or non-poisonous substances resulting in deteriorating effects on health comes under the concept of garavisha in Ayurveda2 . One of the forms of garavisha is vishayuktaanna. Its effects may include anaemia, emaciation, GIT problems, neurological problems, liver disorders, oedema etc.

The Importance of Eating Healthy and Nutritionally Balanced Food for Elementary School Children

&#x0D; Health and well-being are important aspects of human life. One of the key factors that affect health is diet. The food we consume directly affects our physical and mental state. This activity aims to increase elementary school children's knowledge of the importance of eating healthy and nutritionally balanced foods. Method As an alternative solution to the problems that have been identified, counselling activities are carried out on the importance of eating healthy and nutritionally balanced foods in elementary school children. The method to increase this knowledge is counselling on the importance of eating healthy and nutritionally balanced foods. The techniques used in this activity include advising on the importance of eating healthy, nutritionally balanced foods and distributing leaflets. Based on the evaluation results, there has been a significant increase in knowledge about eating healthy and nutritionally balanced foods. Education and awareness about a healthy and nutritionally balanced diet are very important. The public needs to be adequately informed about the nutritional value of food and ways to adopt a healthy diet. Thus, it is expected to improve the quality of life, reduce disease risk, and create a healthier and more productive society overall.&#x0D;

Challenges in Functional Food Products with the Incorporation of Some Microalgae.

Much attention has been given to the use of microalgae to produce functional foods that have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health. Their protein content and amino acid composition are the most important components. The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan. The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances. Moreover, some microalgae, such as Dunaliella, Arthrospira (Spirulina), Chlorella, and Haematococcus, are commonly used microalgal species in functional food production. The incorporation of microalgal biomass leads not only to enhanced nutritional value but also to improved sensory quality of food products without altering their cooking or textural characteristics. Microalgae, because of their eco-friendly potential, have emerged as one of the most promising and novel sources of new functional foods. This study reviews some recent and relevant works, as well as the current challenges for future research, using different methods of chemical modification in foods with the addition of a few commercial algae to allow their use in nutritional and sensory areas. It can be concluded that the production of functional foods through the use of microalgae in foods has become an important issue.

Food for Active Outdoor Recreation: Convenience, Sustainability, and Gender Perspectives

Given increases in outdoor recreation participation observed in Sweden during the COVID-19 pandemic, recent increased public recreational initiatives, and a societal focus on the 17 sustainability goals of Agenda 2030, an exploratory study was initiated to consider the role of food in the outdoor recreation experience. Specifically, the question of how food may serve as a factor in sustainable outdoor recreation was explored. The study was designed to consider patterns in outdoor recreation participation and self-reported food choices/preferences among active outdoor participants. The survey methodology used questions about outdoor recreation participation and food choice preferences to investigate this intersection of food and outdoor recreation. For example, taste, activity function, ease of use, and sustainability were considered. Unsurprisingly, taste emerged as the strongest outdoor recreation food preference factor. Results show how highly active outdoor participants perceive food’s role in 1-day and multiday outdoor recreational experiences. For example, over 90% of all respondents indicated that food was a part of their enjoyment of the outdoor recreation experience. Increased interest in the nutritional value of food used in multiday outdoor recreation activities was also reported–with 99% of respondents indicating its importance. However, the most interesting results indicated a relationship between gender and food choice/preference factors. A review of the results opens the door to further inquiries into gender and persistent gender roles as a food/outdoor recreation factor. The discussion of the results also considers the breadth of potential sustainability factors, individual and collective, and the need for more definitional clarity regarding sustainability within the context of outdoor recreation food.