Current Nutrition & Food Science - Volume 15, Issue 1, 2019

Background: Tea (Camellia sinensis, Theaceae) is the second most consumed beverage in the world. Green tea is the least processed and thus contain rich antioxidant level, and believed to have most of the health benefits. Methods: We commenced to search bibliographic collection of peer reviewed research articles and review articles to meet the objective of this study. Results: From this study, we found that the tea beverage contains catechins are believed to have a wide range of health benefits which includes neuroprotective, anti-inflammatory, antiulcer, antiviral, antibacterial, and anti-parasitic effects. The four major catechin compounds of green tea are epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCG), and epicatechin gallate (ECG), of which EGCG is the major constituent and representing 50-80% of the total catechin content. And also contain xanthine derivatives such as caffeine, theophylline, and theobromine, and the glutamide derivative theanine. It also contains many nutritional components, such as vitamin E, vitamin C, fluoride, and potassium. We sum up the various green tea phytoconstituents, extraction methods, and its medicinal applications. Conclusion: In this review article, we have summarized the pharmacological importance of green tea catechin which includes antioxidant potential, anti-inflammatory, antimicrobial, anticancer, antidiabetic and cosmetic application.

Despite frequently being described as a carbohydrate-laden, calorie-rich unimportant part of the human diet, potatoes (Solanum tuberosum L.) are one of the most nutritive vegetable food crops in the world and, in comparison to most other vegetables are richer in essential human nutrients. These include proteins, starch and fibre, major, secondary and trace minerals, vitamins, antioxidants and phytochemicals. Potatoes have an abundance of vitamin C and the mineral potassium (K) which are vital for health. Potassium reduces the risk of Blood Pressure (BP), cardiovascular diseases (CVDs), osteoporosis and strokes. Vitamin C helps reduce strokes and hypertension and prevents scurvy. The predominant form of carbohydrate (CHO) in the potato is starch. A small but significant part of this starch is resistant to digestion by enzymes in the stomach and small intestine, so it reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fibre. A medium size potato (148 g) contains 4 g protein and very small amount of fat or cholesterol. The fibre content of a potato with skin is equivalent to that of many whole grain breads and pastas. Potatoes contain rather large amount of the enzyme catalase, which converts hydrogen peroxide into oxygen and water and thus prevents cell injury. Potatoes contain phytochemicals such as lutein and zeaxanthin; which protect and preserve eyesight and may help reduce the risk of macular degeneration. It is not the high Glycemic Index (GI) in potatoes or in any other food, but the number of calories consumed from all foods that causes weight gain. Overall, potatoes are an underrated source of essential human nutrients. Potatoes also contain toxic compounds, such as α-solanine and α-chaconine which are known to induce toxicity. These poisons cause gastrointestinal disturbances causing vomiting and diarrhea but severe poisoning may lead to paralysis, cardiac failure and comma. Green areas in potatoes containing chlorophyll are harmless but indicate that toxins may be present. According to the American Cancer Society, food born toxin such as acrylamide is formed when starchy foods such as potatoes and potato products are cooked at temperatures above 121C. However, deep frying at 170C is known to effectively lower the level of toxic compounds, while microwaving is only somewhat effective and freezedrying or dehydration has little effect. The highest levels of acrylamide are found in CHO-rich foods, such as potato chips and French fries, which had been cooked at high temperatures.

Foods, besides their nutritional value, are used to be as a tool in maintaining of physical and mental well-being and prevent disease. Based on the definition of Functional foods as foods, which may offer health benefits beyond basic nutrition, functional foods, are categorized as foods, not medicine. Among the last decades, the growing market for functional foods, representing both opportunities and challenges to food producers as well academic sections to cover such demand and furthermore conquer the acceptance of consumer. In this article, an overview regarding the probiotics as well as prebiotics as outstanding components of functional foods, compatibility and their use in food products have been reviewed.

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4°C or 8°C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44°C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38°C and final pH of 4.5. Treatments ABY1-38°C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. Conclusion: It would be concluded that the best treatment was ABY3-38°C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

Backgound: The mangaba, an exotic fruit of the Brazilian Cerrado, has high nutritional and bioactive value, but processing can induce changes to these characteristics. Objective: Evaluate the stability of the bioactive compounds and the antioxidant and enzymatic capacity of mangaba pulp subjected to pasteurization, freezing methods, and prolonged storage. Method: The pulps were submitted to two levels of pasteurization (unpasteurized and pasteurized), two freezing methods (static air and forced air), and five frozen storage times (0, 3, 6, 9, and 12 months). The vitamin C, carotenoids, total phenolics, profile of phenolic compounds, antioxidant capacity, and enzymes polyphenoloxidase and peroxidase were analyzed in the fruit and pulps. Results: The fruit showed a high vitamin C and total phenolics content and a high antioxidant capacity, including chlorogenic acid and routine predominant phenolics. The forced air freezing method is more efficient in vitamin C retention, and pasteurization favors higher retention of total phenolics and antioxidant capacity, as well as lower enzymatic activity of polyphenoloxidase and peroxidase. Frozen storage for up to six months retains most of the individual phenolics, with (+) - catechin and transcinnamic acid being the most stable. Conclusion: Mangaba pulp is a good source of bioactive compounds and has good antioxidant capacity, even after one year of frozen storage.

Background: Core-shell micro and nanoparticles can be used to encapsulate bioactive or functional components and to replace fat content also, since they are able to mimic the organoleptic characteristics of the fat globules. Objective: The aim of this study was to investigate the effect of replacing milk fat matter by core-shell microparticles in set type yoghurt. Method: Microparticles were produced by electrostatic deposition of carboxymethylcellulose (CMC) on thermally induced aggregates of β-lactoglobulin (β-lg)n. Laboratory made yoghurts were prepared with: full fat milk (F), low fat milk (L) and low fat milk with CS microparticles (CS). Yoghurts properties (e.g. physicochemical, rheological, textural) were characterized during storage at 4 °C. Trials were also conducted in commercial yoghurts taken as references. Results: Water holding capacity (WHC) and elastic modulus (G´) of CS yoghurts resulted similar to commercial yoghurts. Color properties (L*, a*. b*) were slightly altered and showed no significant variation upon time. CS yoghurts behaved as a weak gel as indicated by the higher n values obtained from mechanical spectra and by the lower firmness obtained from texture measurements. Important differences were observed in microstructure. CS yoghurts showed homogeneous aspect with large aggregates and empty spaces. Bacterial growth in CS yoghurts resulted similar to low fat yoghurts. Conclusion: Replacement of milk fat by core-shell microparticles would be feasible giving a final product without major differences, at least instrumentally measurable, to commercial yogurt.

Background: The present work aims at determining the effects of maternal-diet-induced obesity on offspring metabolism. The short-term of a marine microalgae diet and its effects on lipids metabolism was investigated. Method: Before gestation, some rats are fed control diet and others cafeteria diet. Moreover, two groups of dams were fed standard and cafeteria diets, and two other groups were fed the same diets but containing 10% of microalgae. This feeding started at gestation, and continued throughout parturition, lactation until their offspring's weaning age. Results: Cafeteria diet was shown to increase the body weight and visceral obesity, with aberration in lipid metabolism. The results obtained show that the microalgae diet supplement induces a significant decrease in the maternal body weight and relative adipose tissue weight, plasma glucose and lipid levels, liver-triglyceride (TG) and adipose tissue-TG at parturition and at the end of lactation. Also, the addition of the microalgae in both males and female offspring fed dams at birth and weaning showed significant decrease in body weight, liver-TG whereas significant increase in TG-HDL. Conclusion: In the end, it was noted that the incorporation of 10% of microalgae has a beneficial effect on body weight and lipid metabolism.

Background: Since ancient times, people have been using natural resources for photoprotection purposes. One such highly recognised natural agent is pomegranate seed oil, considered as wonder oil owing to the presence of several beneficial phytoconstituents. Objective: The study aimed to establish the photoprotective potential of pomegranate seed oil through various in vitro and biochemical studies along with the formation of nanoemulsion, an efficient topical delivery system for the oil. Method: Photo-protective potential of the oil was estimated by determining in vitro antioxidant and anti-inflammatory activity, total phenolic content, anti elastase, antihyaluronidase and anticollagenase activities of the oil. Ultrasonication method was used to formulate nanoemulsions. The optimisation was done following the central composite design. The characterisation was done by particle size analysis, zeta potential, polydispersity index, pH, viscosity, stability testing and transmission electron microscopy. The optimised nanoemulsion was loaded into a gel base for topical application and further release studies were carried out. Results: The IC50 values of anti-elastase, anti-collagenase and anti-hyaluronidase were found to be 309 mg/ml, 4 mg/ml and 95 mg/ml respectively. The results of anti-oxidant and anti-inflammatory activity were also significant, which thereby established the photo-protective potential of the oil. The optimum batch 2 had particle size 83.90 nm, 0.237 PDI and -5.37 mV zeta potential. The morphology was confirmed by TEM. Batch 2 was incorporated into a gel base and release studies showed 74.12 % release within 7 hours. Conclusion: Pomegranate seed oil possesses a potential photo-protective ability. Nanoemulsions proved to be a promising carrier for the topical delivery of the oil.