Types Of Food Materials Research Articles

Using 1H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends

Low-field nuclear magnetic resonance (LF-NMR) is a method of widespread use in food research due to its non-destructive character and the relatively low cost of the instruments, allowing the determination of oil / fat contents and the achievement of images of different types of food materials, among other uses. In this work, 1H LF-NMR relaxometry was used to distinguish the contributions due to Arabica and Robusta coffee varieties present in coffee blends. As the method detects preferentially the NMR signals due to phases with high molecular mobility, which exhibit longer values of the 1H transverse relaxation time (T2), the difference in the oil contents associated with Arabica and Robusta coffee was the key factor responsible for the detection of the contributions due to each variety. The analysis presented in this work showed that the relative hydrogen index is a useful parameter to be used in quantitative analyses of the contents of each coffee variety present in the blends. The results illustrate the high potential of applicability of LF-NMR relaxometry as a screening tool for quality control and adulteration detection of coffee-related products.

IoT and mobile app-based food spoilage alert system

Food is one of the necessities of human life. It is mandatory to maintain a balanced diet with fresh fruits and vegetables to maintain good health conditions. In this fast-forwarded generation, consumers often expect faster delivery of fruits, vegetables, and even food products. For this purpose, the food materials are stored in bulk storage areas. Every type of food requires its environment to stay fresh for a long time. When different types of food materials in enormous amounts are stored in one area, it becomes tougher for the one who manages the storage area to maintain optimum values for all parameters. It also becomes difficult to identify whether the food inside a compartment is fresh or rotten. To help this scenario, this study aims the development an Internet of Things (IoT) system which is capable of monitoring the necessary parameters. This system consists of sensors, a controller, and software. The sensors are directly linked to the food materials that need to be monitored. The nodeMCU module receives and processes the data collected from the sensors. The information gathered is sent to the Blynk mobile application. The collected data is then analyzed or compared to the parameter threshold values.

Effects of Active Food Media on Properties of Materials Usedin Local Food Processing Machine

Food contains edible biochemical compounds, which serves as sources of nutrients to human being. However, their contamination through processing can bring about adverse effects on humans when consumed. Food blending is one of the major processing done in preparing edible meals. The effect of active food media on the material used in fabricating the grinding shaft of the blending machine cannot be ignored taking into consideration the resultant subsequent effects on blended food. Some of the effects of active food media on metallic parts of food blending machines are protein adhesion, abrasive effect, reduction in mechanical properties and conditions favouring corrosion. Three types of food materials, onion, pepper, and tomato, were chosen to be the focus of this study owing to the prevalence index of their processing amongst the local communities. They were processed using a selected blending machine while the ultimate analyses and determination of elemental compositions were carried out on the processed samples. The mean values of ascorbic acid from four runs of onion, pepper, and tomato samples through a blending machine were found to be 5.94 mg/100ml, 13.13 mg/100ml, and 16.99 mg/100ml, respectively. Some other mineral elements, such as iron, calcium, sodium, potassium and magnesium, were found in varied compositions as the number of blending runs increased. The results obtained showed that these food items contain active ingredients and complex compounds which have gross effect on the mild steel used in fabricating the grinding shaft of the blending machine.

The Food Diversity and Choices of Archachatina Marginata raised in Concrete Trench Pens

Archachatina marginata is an economically useful gastropod, scientifically proven to be of huge benefit to human’s health and wellbeing. Food varieties of A. marginata hunted from the immediate environment of Ovia North East, South-South, Nigeria, were investigated to select the most appropriate, in terms of preferences and availability. The study was conducted for five months (May to August, 2020) during the rainy season. Ten snails were selected from the wild with weights ranging from 340.21g to 355.32g and heights of 11.8cm to 13.3cm at the point of collection. The snails were housed each, in an escape-proof trench pen, covered with wire gauze and nylon net. They were fed with fourteen different types of food materials (water leaves, paw-paw leaves, sweet potato, white -boiled rice, corn powder, ripe paw-paw fruit, cocoyam leaves, millet powder, water melon, cucumber, formulated poultry mash, pineapple, white paper and cabbage). Water melon was very well consumed by all the snails (1323.30g; 66.17%) compared to other food items. The least consumed food items were millet powder (19.99%) and pineapple (20.28%). There was a marked increase in weight and length of the snails as the months progressed, with average length of 15.01 cm and average weight of 501.58g in August, relative to the initial measurements in May.

Food Habits and Helminth Parasites of Skittering Frog (Euphlyctis cyanophlyctis) in the Lower Dir, Pakistan

A total of 30 specimens of Skittering frog (Euphlyctis cyanophlyctis), (Anura: Dicroglossidae) were captured from seven selected localities in the Dir Lower, Khyber Pakhtunkhwa province of Pakistan from April to August 2016. They were euthanized with the help of Chloroform (CHcl3) solution. The biometry each specimen was measured, then dissected to examine for helminth parasites and foodstuff. All helminths were isolated, washed with normal saline at room temperature, and then preserved in 70% GL ethyl alcohol. Later on, the parasites were classified and studied under the electric compound microscope. In a total of 30 specimens, 17(56.66%) were found infected with 62 helminths parasites belongs to four different species. Among four species, one was Cestodes Nematotaenia dispar species and remaining three were Nematodes i.e. Cosmocerca species, Cosmocercoides (Raillietnema species) and Strongyloides species. Cosmocerca with a percentage of 56.45% was the most dominant. In the total of 30 specimens’ alimentary canal, 10 were found empty, containing nothing while in remaining 20 were full of 9 types of food materials which included insects i.e. Ants, Beetles, Wasps, Spiders, Mosquito larvae and cockroaches, and non-living things like stone pebbles and mollusks shells. Among the serial, flies and snails were in the lowest prevalence and ants were recorded the most important component of the frog diet. Among the insects, ants have occurred in higher prevalence 44.50% and flies 1.15% with the lowest prevalence. The results emphasize the significance of further expected studies in the Dir Lower to get a good understanding of the helminth parasites with the ecological relations of their hosts.

Role of Alpha Trypticase Enzyme, Total IgE, Specific IgE & IgG4 In Patients with Food Allergy

Background: Foodallergy is an abnormal adverse immune response to exposure and consumption of a variety of food containing allergens in individuals inherited atopic gene. Different types of food materials are imposed on food hypersensitivity like egg, milk, dairy products, nuts, and other foodstuffs. Different tests are used to diagnose and follow up food allergies like total IgE, Specific IgE and Skin test. Objectives: This study aimed to investigate the importance of IgG4 and Alpha Typticase parameters besides total and specific IgE in diagnosis food allergy cases in patients. Patients &Methods: The study was conducted during the period from October 2019 to January 2020 at Ramadi Teaching Hospital and Microbiology Department, College of Medicine, University of Anbar. Seventy-five (75) Patients form both sexes, adults and children were showing signs and symptoms consistent with food allergy were attending Allergy Section at Ramadi Teaching Hospital and Private Allergy and Dermatology Clinics at Ramadi city, each patient was examined and followed by a senior physician. serum from each was investigated for total IgE, Specific IgE, IgG4, and serum Trypticase contents. Fifty normal individuals resembling the patient's group were considered as the Control group and the same investigations were done for them. Data were analyzed using SPSS system. Results: Adult patients above 30 years old were showing the highest ratio of food allergy (52.0%) while the lowest ratio (16%) was found among children with predominance in females (54.7%) Higher values of IgE were found among patients (38.7%) with mean value more than 200IU/ml. Serum IgG4 was elevated in those with food allergy with increased total IgE in the patient group. Higher Tryptase enzyme means values (17.21 ng / ml) were found in patients sera than control individuals (9.4 ng / ml) with no effect of gender. Eight (8, 38%) of sera were showing positive specific IgE in children while eighteen (18, 71%) of adult sera were positive for specific IgE . Child patients were showing positive results for Milk, Egg white, Cacao, Nuts, and Wheat, while adults were found positive for pepper, Barely, Tomato, Citrus, and Broad beans. Conclusion: Food allergy represents a common health problem at any age group and mostly in adult and child females. Total serum IgE, IgG4, and Serum tryptase were elevated in these patients affected with a variety of food allergens. So They are good parameters for food allergy.

Environmental Analysis of Arsenic in Water, Soil and Food Materials from Highly Contaminated Area of Alampur Village, Amjhupi Union, Meherpur

Bangladesh is a riverine country where arsenic bearing silt and sediments coming from Himalayas via different rivers (the Padma, Jamuna and Meghna) gets deposited in the groundwater aquifers at different locations of Bangladesh. Groundwater is the most dependent form of sources for drinking in this area, unfortunately arsenic is of extensive amount (more than 50 ppb) found in this groundwater. Fourteen water samples from different depth of tube well, 8 soil samples from topsoil (15 cm) and subsurface (30 cm) and 7 different types of food materials were collected from Alampur Village, Amjhupi Union at Megerpur district. Water samples are preserved by HNO‌3 for maintaining pH (2-3).Food and food materials were digested with HNO3- H2SO4 in order to determine the arsenic by Ag-DDTC, UV-visible method. The arsenic of tubewell water was beyond the Bangladesh acceptable limit and arsenic in food materials were with the limit of Australian food hygiene limit (1 mg /kg). Concentration of arsenic in topsoil (15 cm) was higher than arsenic in the subsurface (30 cm). The values of arsenic in food materials was lower, which indicated that arsenic from tubewell water is adsorbed in soil but not to propagate food materials. It might be due to the type of soil.

Microscopy tools for product innovation

Microscopy tools for product innovation

Grasping state estimation of printable soft gripper using electro-conductive yarn

Automatic handling of many types of food materials are required to realize the automation of production of commercially prepared box lunches. A printable soft gripper was developed for food handling which is simple to produce with a 3D printer. However, the sensing ability of the printable soft gripper was not discussed in previous research. In this paper, a novel method for estimating the grasping state of a printable soft gripper using electro-conductive yarn is presented. Electro-conductive yarn is a conductive material, and the resistance of strings is changed by stretching. It is less expensive than other sensors that can be used for measurement of grasping state. Additionally, it is easy to assemble and disassemble by hand. Electro-conductive yarn is applied to a prototype printable soft gripper, and the proposed estimation method is verified experimentally. From the experimental results, the estimated grasping state from the resistance of the electro-conductive yarn coincides with the actual grasping state of the gripper. Our proposed method of using electro-conductive yarn was successful for estimating the grasping state of a printable soft gripper.

Changes in food bolus texture during mastication.

We propose a model of oral processing for application in determining the appropriate number of chews for an individual. Hardness appears to be an important rheological factor in food bolus texture, with adhesiveness and cohesiveness being secondary aspects. When food is hard or difficult to swallow, chewing behavior will likely be more influenced by the perception of bolus texture.

다양한 페놀성 물질과 Folin-Ciocalteu 시약의 반응성에 미치는 영향 요인 평가

본 연구에서는 F-C시약을 이용한 페놀성 물질의 정량방법에서 다양한 종류의 페놀성 성분들의 반응특성 및 반응영향요인들을 분석하였다. 정량방법 중 Na₂CO₃를 선처리는 F-C시약을 먼저 처리하는 방법에 비해 대부분 페놀성 물질들의 발색반응도 감소를 야기하였으며, 특히 -OH 밀도가 높은 galloyl group을 가진 gallic acid 및 EGCG 등의 성분이 두드러진 감소를 나타내었다. F-C시약과 Na₂CO₃를 동시에 처리하는 경우 F-C시약을 선처리 하는 경우에 비해 각 페놀성 물질의 반응성이 약간 감소되는 경향을 나타내었다. 그 원인은 페놀성 물질들이 산성인 F-C시약에서보다 Na₂CO₃ 용액의 알칼리 환경에서 화학적으로 불안정하기 때문이며, pH 7.4 및 9의 환경에서 페놀성 물질로부터 생성된 산화물들은 F-C시약과의 반응성이 약화됨을 확인하였다. 이 과정중에 같이 형성된 H₂O₂는 F-C와의 반응에 직접적인 영향을 미치지 않았다. FeA와 SiA와 같은 monophenol류는 방법의 차이에 따라 큰 반응성의 변화를 나타내지 않았으며, 발색도는 느리지만 꾸준히 증가하는 kinetics 패턴을 보였다. 실제시료에의 적용을 위해 연잎 추출물을 제조하고 각 정량방법에 대한 반응도 차이를 조사한 결과, 역시 Na₂CO₃ 처리환경에서 현저한 발색반응도 저하를 나타내었다. 보다 정확한 페놀성 물질의 정량을 위해 적절한 표준물질의 선택 및 정량방법 등에 대한 표준화가 필요할 것으로 사료된다.

A Rapid and Precise Method to Determine Cysteine Content in Food Materials using 4-(aminosulfonyl)-7-fluoro-2,1,3-benzoxadiazole

A method to determine cysteine content in food materials using 4-(aminosulfonyl)-7-fluoro-2,1,3-benzoxidiazole (ABD-F) was compared to a method using N-acridinyl maleimide (NAM). Cysteine in samples was derivatized with two fluorogenic reagents and analyzed using HPLC. The cysteine derivative with ABD-F gave a single peak while the cysteine derivative with NAM produced three peaks in standard. The cysteine content in model samples determined with ABD-F was nearly identical to the content determined with NAM. However, when the cysteine content of six types of food materials was measured, four samples were identical in each method, but two samples produced different results because the separation of cysteine derivatives with NAM was influenced by other compounds in the food samples. Since the ABD-F method gave the better separation, it can be useful for the determination of cysteine content in food materials.

High-pressure differential scanning calorimetry: Comparison of pressure-dependent phase transition in food materials

High-pressure (HP) differential scanning calorimetry (DSC) was used to evaluate and compare the pressure-dependent phase transition behavior of water in different types of food materials (Tylose, potato, salmon fish, pork, and pure water). Small samples (0.48–0.72 g, vacuum-packaged in polyethylene pouches) of these materials were tested through isothermal pressure scan ( P-scan, 0.3 MPa min −1) at various sub-zero temperatures. P-scan tests produced reliable information on phase transition and latent heat in test foods at elevated pressure. Polynomial regression equations were established to express numerical relationship between pressure and phase change temperature or latent heat for these test materials. It was indicated that phase transition point (either temperature or pressure) in foodstuffs was significantly depressed ( P < 0.05) as compared with that in pure water. Latent heat measured during P-scan of food materials had a trend different from that of pure water due to the temperature dependence of ice content in frozen foods. Ice-mass based latent heat showed insignificant difference ( P > 0.05) from the latent heat between pure water and ice I under pressure. Moisture content was a major factor affecting phase transition and latent heat during pressure processing of foods. As a higher moisture material, potato demonstrated a higher phase transition point and a higher latent heat during a P-scan test at fixed temperature. P-scan technique is a powerful technique to successfully understand pressure-dependent phase transition phenomena in food products during HP processing.