Nutritious Food Items Research Articles

Effect of Calcium Chloride and Trisodium Phosphate Fortification on Low Fat Buffalo Milk Cheeses

Cheese is a dairy product that is highly preferred by consumers. Cheese is a delectable and nutritious food item. Enhancing the quality of cheese necessitates innovation in cheese processing. The objective of the study was to determine the impact of calcium chloride and trisodium phosphate on the physical, chemical, microbiological, and rheological characteristics (namely firmness) of low-fat buffalo milk cheeses. This study had a fully randomized design, consisting of nine treatments and three replications. The cottage cheese, mozzarella, and cheddar were treated with varying quantities of calcium chloride and trisodium phosphate (10, 20, and 30 mM) and then stored for a period of 30 days. The cheeses supplemented with salt exhibited a noteworthy (p≤0.05) rise in pH, total nitrogen (TN), non-casein nitrogen (NCN), and non-protein nitrogen (NPN) for nearly all treatments. However, a subsequent decline was noted after storage. Similarly, the hardness (N) significantly improved (from 330.33 to 454) among treatments and reduced (from 427 to 276.33) after 30 days of storage, with a p-value of ≤0.05. In addition, the total plate count (TPC) and total viable count (TVC) showed an upward trend during the ripening phase. In conclusion, it was observed that the physicochemical, rheological, and microbiological quality characteristics of cheeses can be effectively regulated with appropriate mineral fortification.

Mushroom-A Nutritious and Environment Friendly Crop: A Review

Mushroom is very nutritious and environment friendly crop additionally to numerous medicinal values. Mushroom contain low protein amount than the animals but way more in case of plants. Except iron it contain higher amount of fiber, essential amino acids and minerals. It is not only a vegetable of full of nutrients as Vitamin D but also it has a property that can prevent cancer, HIV-1 AIDS (a serious disease in human being) and others diseases. It is a crop which requires minimum resources and space to cultivate, which is grown in all over the world and with minimum cost throughout the year. It has a marvelous prospective and petition for growing a nutritious food item with superb taste from agricultural waste substrates that are rich and low expensive for growing, mushroom is a very environmentally friendly crop; lignocellulosic waste material can be also converted into food, feed and fertilizers by its cultivation. However, the consumption and production of mushrooms is much lower than other crops, so the investment in the mushroom industry is not very large.

Effects of water salinization and substrata quality on the performance of the shredder Schizopelex festiva (Trichoptera; Sericostomatidae)

Secondary salinization is a growing concern for freshwaters worldwide. The lethal and sub-lethal effects on shredders are known, but not whether these result from direct exposure to contaminated aquatic medium and/or from indirect effects of distinct substrate quality through fungal conditioning in salinized media. Here, chestnut and oak leaves were conditioned for 4 weeks in reference (Cond0, 0 g/l NaCl) or salinized (Cond3, 3 g/l NaCl) media before being offered to the shredder Schizopelex festiva maintained in reference (Inv0) or salinized (Inv3) media. Fungal biomasses associated with leaf litter and consumption, respiration rates, growth, survival, and feeding preference of S. festiva were assessed. We found lower fungal biomass in both leaf species conditioned in Cond3 medium. Consumption rates were higher for oak than chestnut, and in Inv0 than Inv3, but were not affected by conditioning media. Growth was also affected by invertebrate media (Inv0 > Inv3), while Inv3 led to the lowest survival. Schizopelex festiva preferred Cond0 over Cond3 oak leaves only in Inv0. Results strongly suggest that direct exposure to salinized media is a main pathway of salt toxicity to shredders through a generalized reduction in invertebrates’ metabolic rates when facing salt stress. Salt addition to the media may result in an energetic investment in osmotic regulation at the expense of consumption and growth, with consequences for invertebrate survival. Potential negative effects of salt contamination on shredders’ ability to select more nutritious food items may contribute to cascading effects throughout the stream food webs, particularly in streams lined with more recalcitrant leaf litter.

Enhancing dairy sustainability: Rheological, sensory, and physical-chemical properties of low-fat fermented beverages incorporating buttermilk

Buttermilk is a co-product of butter manufacturing, possessing techno-functional, nutritional, and functional properties. However, it is often discarded or underutilized by the dairy industry, particularly in developing countries. The objective of this study was to develop five formulations of low-fat fermented dairy beverages by varying the ratios of skim milk and buttermilk: F1 (100 % skim milk); F2 (75 % skim milk, 25 % buttermilk); F3 (50 % skim milk, 50 % buttermilk); F4 (25 % skim milk, 75 % buttermilk); and F5 (100 % buttermilk). These formulations underwent analyses for centesimal composition, pH, syneresis, water holding capacity, microbiology, rheology, and sensory evaluation. The substitution of milk with buttermilk did not impact the centesimal composition and pH (pH‾=4.48) of the beverages. Furthermore, the inclusion of 25 % buttermilk reduced whey separation by ∼3 % on the day of production and increased the water holding capacity from 58.89 % to 62.72 % of the beverages during 16 days of storage. All formulations presented non-Newtonian pseudoplastic behaviour and apparent viscosity at 50 s−1 from 0.85 to 1.17 Pa s (at 5 °C) and 0.57–0.98 Pa s (at 25 °C). F4 and F5 presented lower gel strength compared to the other treatments. Among the formulations, F3 demonstrated favorable acceptance (global impression = 7.47) and a positive inclination towards the purchase (2.27), with no significant difference from the sample containing 100 % milk (F1). However, the Rate-All-That-Apply test revealed that sensory attributes characteristics of butter, such as flavour, aroma, and greasiness, negatively affected the acceptance of beverages with higher concentrations of buttermilk (F4 and F5). Consequently, utilizing buttermilk as a partial substitute (≤50 %) for milk proved to be a viable alternative to produce nutritious, sensory-pleasing, and cost-effective food items, thereby bolstering the bio-economy in the dairy chain.

Effect of COVID-19 on Food Pricing and Coping Strategies Among Households in Kakamega County Kenya

Food price shocks exacerbated by the COVID-19 pandemic have the potential to threaten food security, especially among low-income households. The aim of this study was to assess the effect of COVID-19 on food prices and the coping strategies of households in Malava and Lurambi Sub-Counties of Kakamega County, Kenya. The researchers adopted a descriptive survey design for this study. A semi-structured questionnaire was developed using KoBo Collect and synchronized to the Open Data Kit (ODK) server and used to collect data from a sample size of 200 households. Data was analyzed using Statistical Package for Social Sciences Version 26 to generate descriptive statistics. Results reveal that food prices significantly affected households as they depended on the market for food supply, with nutritious food items such as meat, vegetables, milk, and fruits exposed to significant food price shocks arising from COVID-19. Coping strategies included a reduced number of meals per day, reduced dietary diversity, and lower expenditure on health and education, calling for State and County Government interventions to provide food relief and transfer payments for vulnerable households.

Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry

Nanotechnology is an emerging field in the food industry that will be important for future industrial production to address rising customer concerns and expectations for natural, nutritious, and healthful food items. People are increasingly motivated to purchase unprocessed food or even high-quality processed foods with minimum chemical additives, highlighting the need to investigate natural alternatives for commercial purposes. Natural compounds are becoming more popular among consumers since they are safer than synthetic chemical additions; however, their most functional compounds are sensitive to the adverse conditions of processing and the digestive tract, impairing their use in food matrices, and industrial-scale applications. Nowadays, nanoencapsulation of natural products can be the most suitable nanotechnology to improve stability, solubility, and bioavailability. The nanostructure can be incorporated into food during production, processing, packaging, and security. Despite the many studies on nanoencapsulation, there is still some misunderstanding about nanoencapsulation systems and preparation techniques. This review aims to categorize different nanoencapsulation techniques (chemical, physicochemical, and physicomechanical), highlight eco-friendly methods, and classify the nanoencapsulation systems as groups (polymer, lipidic and metallic). The current review summarizes recent data on the nanoencapsulation of natural compounds in the food industry that has been published since 2015 until now. Finally, this review presents the challenges and future perspectives on the nanoencapsulation of bioactive compounds in food science.

Mutual links between microcystins-producing cyanobacteria and plankton community in clear and brown northern lakes

This work studies the composition and abundances of phytoplankton and zooplankton and their relationships during cyanobacteria bloom (mainly Dolichospermum lemmermannii) in two subarctic oligotrophic lakes, a clear deep lake (Krivoe) and a brown shallow lake (Krugloe). Cyanobacteria bloom (D. lemmermannii) was observed four times during 7–10 days in both lakes: late July, late August, September 2019, and late September 2020. The toxicity of cyanobacteria was determined by the presence of cyanotoxins in water and plankton biomass. Microcystins (mostly LR, RR, and other structure variants) were found in every case of visible blooms (July–September of 2019–2020) in the shallow lake and only once in the deep lake. Despite the nutritious food items (cryptomonads), the presence and dominance of colony-forming microalgae (Botryococcus brauni) and filamentous cyanobacteria in both lakes consisted of a low-efficient food base for grazers. A high abundance of toxic microcystins in the shallow lake with dystrophic features led to the specific composition of zooplankton with the prevalence of the selective grazers, copepod Eudiaptomus graciloides, and cladoceran Ceriodaphnia pulchella adapted to cyanotoxins. In a clear deep lake, where toxic variants of microcystins were low or not detected during the cyanobacteria bloom, the omnivorous rotifer Asplanchna priodonta and small grazer Bosmina longirostris reached high abundance. This study confirms close relationships between cyanobacteria and zooplankton communities.

Prevalence of toxigenic mycobiota and mycotoxins in date palm fruits and investigation on Bacillus cereus 342-2 as biocontrol agent

ABSTRACT Date palm fruit is consumed as a highly nutritious food item particularly in the Middle East. This work was designed to investigate the occurrence of filamentous moulds, their toxins in date palm fruit samples, and explore the biocontrol potential of Bacillus cereus 342-2 against few date palms associated fungal species. In total, 36 date palm fruit samples from different sources and varieties were collected from the markets in Qatar. Aspergillus and Penicillium spp. were found to contaminate most of the samples, except Akhlas samples, which were free of any fungal contamination. In total, ochratoxin A (OTA) was found in 6 (16.67%) date samples, all within the permissible limit, except one (2.7%), where the level was above the maximum permissible concentrations of 2 µg/kg. The volatile organic compounds (VOCs) of B. cereus were very effective against the growth of A. niger and A. carbonarius with an inhibition rate of 100%. Whereas their effects against A. flavus was weak as mycelia grew; however, no sporulation occurred until day 7 of co-incubation. Gas chromatography mass spectrophotometry analysis of B. cereus volatiles showed aldehyde as a major component with a peak area of 10.6%, and Undecane with a peak area of 2.02%. The inhibitory effect of VOCs was either from aldehyde alone, or a synergetic effect of the two molecules.

Reducing food insecurity through equitable investments in irrigation: The case of Niger

AbstractWe use Niger as a case study to examine the relationship between irrigation and household food security controlling for the point of crop harvest sales. We use longitudinal household and agriculture data collected by the Living Standards Measurement Study. Using panel fixed effects, we find that irrigation was associated with a 10% decrease in food insecurity, a 9% increase in food consumption expenditure, and improved dietary diversity. Farmers using irrigation experienced higher cash incomes, sold a higher share of the harvest, and had higher crop revenues. Access to irrigation was also positively correlated with the consumption of nutritious food items such as fruits, vegetables, and meat products. Importantly, these effects were found for both farmers using irrigation that primarily sold their harvest locally to neighbors and village shops, as well as for farmers using irrigation who sold in bulk to regional or national traders. Results suggest that investing in irrigation can improve food security, even in areas with limited access to formal markets.

Food tree species selection for nutrition‐sensitive forest landscape restoration in Burkina Faso

Societal Impact StatementModern food systems push agriculture to focus on a small number of commercial crops, while there is a very large diversity of untapped edible plants that could be used to address food security and nutrition. Poor and monotonous diets are closely linked to the complex burden of multiple forms of malnutrition and dietary risk. In some contexts, such as West Africa, micronutrient deficiency risks are particularly pronounced. Hence, there is an urgent need to provide people with healthy diets supported by sustainable food systems. Within this context, using nutrition‐sensitive forest landscape restoration to combat environmental degradation could contribute towards ensuring the year‐round availability of nutritious tree‐based food.Summary Diverse diets are important to deliver adequate amounts of the nutrients essential to human health. The consumption of a diversity of food groups is challenging in sub‐Saharan Africa. Trees play an important role in the direct provision of nutritious food items. Forest landscape restoration presents an opportunity to reverse the loss of useful trees, due to degradation, and increase representation of food tree species in the landscape. Here we focused on characterizing the contributions that different food products from trees can make to improving diet diversity in Burkina Faso. A scoring system was developed, based on seasonal availability of edible products and food groups covered, and was integrated into a freely available decision‐making tool that enables carrying out context‐specific, optimal choices of tree species to be considered in forest landscape restoration. Our inventory included 56 food tree species, largely Fabaceae (18 species), providing 81 edible products, mainly fruits (supplied by 79% of tree species), followed by seeds (52%) and leaves (41%). The main food groups represented are ‘Other fruits’ (other than vitamin A‐rich fruits) (covering 52% of the edible products) and dark‐green leafy vegetables (29%). About two thirds of the species listed produce more than a single edible product, a few up to four. A total of 11 species supplied edible products throughout the year. Our results clearly show that seasonal scarcity of food and nutrients in Burkina Faso can be partly mitigated by consuming edible tree products. The methodology can be easily scaled to other geographies.

Plant different, eat different? Insights from participatory agricultural research.

We examine the association between on-farm production diversity on household dietary diversity in Malawi using microdata collected as part of an environmentally sustainable agricultural intensification program. The program primarily focuses on the integration of legumes into the cropping system through maize-legume intercropping and legume-legume intercropping. Relative to staple cereals such as maize, legumes are rich in micronutrients, contain better-quality protein, and lead to nitrogen fixation. Given the systematic difference we document between program beneficiaries and randomly sampled non-beneficiary (control) households, we employ causal instrumental variables mediation analysis to account for non-random selection and possible simultaneity between production and consumption decisions. We find a significant positive treatment effect on dietary diversity, led by an increase in production diversity. Analysis of potential pathways show that effects on dietary diversity stem mostly from consumption of diverse food items purchased from the market made possible through higher agricultural income. These findings highlight that, while increasing production for markets can enhance dietary diversity through higher income that would make affordable an expanded set of food items, the production of more nutritious crops such as pulses may not necessarily translate into greater own consumption. This may be due to the persistence of dietary habits, tastes, or other local factors that favor consumption of staples such as maize and encourage sales of more profitable and nutritious food items such as pulses. Pulses are a more affordable and environmentally sustainable source of protein than animal source food, and efforts should be made to enhance their nutritional awareness and contribution to sustainable food systems and healthier diets.

A Mini-Review: Everything You Need to Know About Food Deserts

Food deserts are areas with limited access to healthy and nutritious food items. Low income is the main contributor of poor health in food deserts. Residents in food deserts have an increased risk of health problems, including higher HbA1c levels, obesity, and increased cardiovascular risks.

Factors Influencing The Food Security And Nutrition Expenditures In Farm Households In Punjab, Pakistan

The study was designed to explore the preventive side of a healthy farming community which depends on better food intake and the patterns of food and its linkages with socio-economic status of the farmers in the province of Punjab. The aim of the study was to identify the important factors that contribute to poverty amongst the farm households. The study also determines the factors responsible for the nutritious food consumption patterns amongst the farm households. In order to find the important determinants of poverty amongst farmers, we have used the binary logistic regression. The results of the study revealed that education, family size, crops diversification, time given to farm activity and farm size are significant factors in determining the poverty status of farming households. The results also depicted that small farmers spend fewer amounts on nutritious food items than big farmers. This study found a positive impact of diversified cropping patterns on food consumption amongst farmers. The level of education was also found to be significantly affecting the food consumption expenditures. The study recommended that pro-poor policies be implemented to increase labour productivity and improve food consumption among farmers. Educating farm families about the value of a healthy diet will help them make better food choices. Furthermore, the value of crop diversification must be recognized in order to lift farm households out of poverty and ensure their food security.

O23 Community Stakeholders Perspectives on Food Security of Families with Children Ages 0 to 3 Years Before and During COVID-19

Children living in food-insecure households have poorer overall health than children in food-secure households. While emergency food and nutrition assistance programs provide supplemental food and education resources to eligible families, they cannot consistently provide adequate age-appropriate food for young children. Since the onset of COVID-19, families have experienced higher food insecurity rates, impacting access to nutritious food items for young children. To explore community stakeholders' perceptions about obtaining nutritious and age-appropriate foods for children ages 0-3 years prior and as a result of COVID-19. Stakeholders (n = 15) with a vested interest or currently working with families with infants or toddlers in Florida participated in a 60-minute interview via Zoom by trained researchers using a semi-structured script. The PRECEDE component of the PRECEDE-PROCEED model was used to inform the interview questions. Interviews were transcribed verbatim and coded by 2 researchers using an inductive approach. Before COVID-19, stakeholders perceived that families of infants and toddlers were not aware of available resources related to food security in the community. Stakeholders' stated resources such as baby foods and nutrition education were limited. Since COVID-19, resources related to food security have become even more restricted due to the increased demand, lack of transportation, and new safety protocols (ie, limited hours, social distancing, etc.). Moreover, the stigma associated with applying for supplemental assistance was noted as a barrier to food security prior to and as a result of COVID-19. Stakeholders suggested these families have become more aware of supplemental assistance eligibility requirements and other available opportunities through social media and referrals since COVID-19. Age-appropriate foods and additional resources are needed in non-stigmatized ways for food-insecure families with young children, especially as a result of COVID-19. Identifying risk factors associated with food insecurity will help determine future interventions for effective ways to safeguard young children's health and well-being. None. [ABSTRACT FROM AUTHOR] Copyright of Journal of Nutrition Education & Behavior is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Economic Vulnerabilities and Livelihoods: Impact of COVID‐19 in Fiji and Vanuatu

Economic Vulnerabilities and Livelihoods: Impact of <scp>COVID</scp>‐19 in Fiji and Vanuatu

Systemic contact dermatitis induced by Rhus allergens in Korea: exercising caution in the consumption of this nutritious food.

Systemic contact dermatitis (SCD) develops when a person who was previously sensitized to an allergen is exposed to the same allergen via the systemic route. In East Asia, the use of lacquer for polishing furniture is common and a part of the traditional culture. Contact exposure to tableware polished with Rhus lacquer may lead to sensitization. In Korea, SCD is commonly observed after systemic exposure to Rhus, a nutritious food item consumed because of the common belief of it improving the immune system. In this study, we reviewed the medical records of 21 Korean patients with SCD caused by Rhus ingestion. We found that the most significant epidemiological factor for SCD was the season of the year. Furthermore, 66.67% of the patients presented with leucocytosis and 23.81% showed increased liver enzyme levels. It is important to educate people on the risks associated with the systemic ingestion of Rhus.

Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout.

Soybean sprouts are one of the most inexpensive and nutritious food items that can be easily grown year-round. Several studies have been conducted to increase their yield and nutritional values. This study was carried out to examine the effects of Pu-erh tea extracts on the production and nutrients content of soybean sprouts. Soybean seeds were soaked in 1%, 2%, or 3% (w/v) tea extracts, or tap water, before keeping for sprout cultivation; the sprout samples were named PE-1, PE-2, PE-3, and the control, respectively. The sprout yields were increased by up to 17% in PE-2 and PE-3 than in the control. The vitamin C, total free amino acid, total mineral, total isoflavone, total polyphenol, and flavonoid contents as well as the antioxidant potentials of the tea extract-treated sprouts were higher than those of the control. The results indicated that pre-soaking soybean seeds in 2% Pu-erh tea extracts could offer an easy, inexpensive, and efficient way to improve the yield and nutritional value of soybean sprouts.

An Analysis of the Nutritional and Health Values of Caulerpa racemosa (Forsskål) and Ulva fasciata (Delile)-Two Chlorophyta Collected from the Philippines.

Polysaccharides, lipids and amino acid profiles were investigated to understand the nutritional value of Caulerpa racemosa and Ulva fasciata from the Philippines. The results revealed that both species contain high amounts of proteins (8.8–19.9% for C. racemosa and 8.0–11.1% for U. fasciata). The portions of the total amino acids that were essential amino acids (EAAs) (45.28 ± 0.12% for C. racemosa and 42.17 ± 0.12% for U. fasciata) out were comparable to FAO/WHO requirements. Leucine, valine, isoleucine, and lysine are the dominant EAAs in C. racemosa, while leucine, valine, lysine, and phenylalanine are those in U. fasciata. The fatty acid profiles are dominated by monounsaturated fatty acids and polyunsaturated fatty acids in C. racemosa (56.2%), while saturated fatty acids (72.1%) are dominant in U. fasciata. High C18/C20 polyunsaturated fatty acid ratios were recorded in both species. Mineral contents for both seaweeds were within levels considered safe for functional foods. Total pigment content of C. racemosa (140.84 mg/g dw) was almost 20 times higher than that of U. fasciata (7.54 mg/g dw). Hot water extract (HWE) from C. racemosa showed in vitro antiherpetic activity without cytotoxicity. Nutritional characteristics confirmed that C. racemosa could be potentially used as a nutritious and functional food items for human consumption.

Customer Preferences towards Premium Category Super Food Products in Modern Trade Outlets

The super-food competition in Indian consumer industry is very demanding. Indian consumers have shown growing interest in nutritious and quality food items with high nourishing value, environmental sustainability and food safety. A person with a positive attitude towards the food product of this type is more likely to make a purchase; this makes a marketer's analysis of consumer preference highly important. The primary purpose of this analysis was to examine consumer expectations for quality and safe super food items. The target demographic of this research includes consumers in Chennai region. 173 respondents were chosen using the convenience sampling method. The results of the research study have shown that factors such as ethnicity, monthly income and family status, level of intake, brand knowledge and health issues are linked to customer demand for super-food items. The Structured Equation Modeling methodology was used to define determinants that may describe consumers' propensity for purchasing these groups of food stuffs. Consumers choose food products of this type due to safety considerations, quality issues and environmental concerns, as well as to qualities such as nutritional benefit, taste satisfaction, freshness and attractiveness of organic food items that matter a lot to consumers. This work may be used into further study into the application of various marketing campaigns by advertisers and the examination of other variables.

Does how you pay influence the share of healthy items that you Buy? Assessing differences in nutritional quality of food purchases by payment type

Shoppers that use cash as a form of payment are more likely to evaluate the necessity of an item they purchase than shoppers that pay with other forms of payment, such as credit cards. In this paper, we hypothesize that the use of cash may nudge shoppers to buy more healthful food items. We empirically evaluate whether the payment method affects the nutritional quality of food purchases. We also test whether the effect of payment type differs between food-at-home and food-away-from-home events. Specifically, we test whether shoppers purchase a higher share of nutritious food items when they pay with cash compared to when they use credit and debit cards. We use the National Household Food Acquisition and Purchase Survey (FoodAPS) data that tracks individual’s food purchases over one week. Using the Guiding Stars Program (GSP) algorithm to measure the nutritional quality of food items, we calculate the share of healthy items purchased at each event. We find that shoppers using cash purchase a higher share of healthy items than when they use credit or debit cards, and this nudging effect is primarily driven by food-away-from-home purchases.