Current Nutrition & Food Science - Volume 16, Issue 4, 2020

Ranging from the skin to liver, body has an in-built detox system that keeps it running smoothly on a daily basis. Due to the present life-style, increased stress, pollution, unhealthy dietary habits, the natural system gets weakened. The need of present time is to unveil the herbs present in the nature full of detox potential, inheriting the capacity to purify the kidney, liver, gut, skin and blood. These herbal detoxifiers facilitate lungs, aids kidneys, facilitates digestive tract and skin. The present review deals with the study of herbs under the category of detoxifiers for kidney, liver, gut, skin and blood. The herbs were studied by sectioning them for their detoxification potential for the major organs of the body. The use of herbal agents to detox the major organs of the body not only helps to remove the toxins but also increases the overall energy and efficiency of the body.

Background: The current obesogenic environment with relatively increased affordability and availability of high calorie food and beverages, has led to an alarming increase in the prevalence of obesity and related lifestyle disorders in children and adolescents, predisposing them to accelerated aging. The increased prevalence may be due to the eating behavior of adolescents, their genetic and molecular etiology and/or due to the impact of psychological stress and their wrong lifestyle choices. Calorie restriction has been extensively researched for reducing the obesity in adolescents and adults but is yet to be successfully implemented. Objective: The present review paper focuses on the types of calorie restriction diets, the role of its mimics and the nutrigenomic mechanisms that may be helpful in reducing obesity and related disorders in the adolescents. The role of behavioral therapeutic techniques and physical activity has also been highlighted in addition to the calorie restricted diet for bringing about an overall lifestyle modification in the management of obesity. Conclusion: Food preferences are acquired in childhood and sound nutritional practices should be established in childhood to prevent lifestyle disorders and premature aging. Though CR is a known and preferred non-pharmacological intervention in the management of obesity, its implemention has not been explored and evaluated extensively. This is a vital area that needs scientific research as the goals of obesity managements are no longer just weight loss through dietary restrictions. An interdisciplinary method to lifestyle modification in the management of adolescent obesity addressing all physiological and psychosocial aspects is recommended.

The proper functioning of human immune system is essential for organism survival against infectious, toxic and oncogenic agents. The present study aimed to describe the scientific evidence regarding the immunomodulatory properties of the main micronutrients and specific phytochemicals. Plants of food interest have the ability to dynamically affect the immune system through particular molecules. Plant species, type of compounds and biological effects were herein reviewed mainly focusing on plants which are not commonly used in food supplements. Several efficient phytoproducts showed significant advantages compared to synthetic immunomodulators, being good candidates for the development of immunotherapeutic drugs.

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. Objective: This study aims to investigate the effects of Κ-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan δ) and complex viscosity (η*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of Κ-carrageenan and modified starch caused an increase in G′ and G″ as well as η* and a decrease in tan δ. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% Κ-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. Conclusion: It can be concluded that the concentration of Κ-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.

Background: Bacterial metabolism contributes to the generation of uremic toxins in patients with chronic kidney disease (CKD). It has been investigated the use of probiotics in the reduction of uremic toxins intestinal production. Objective: The aim of this pilot study was to evaluate the effect of probiotic supplementation on reducing the production of uremic toxins and the inflammatory profile of CKD patients. Methods: We performed a randomized, blind, placebo-controlled, crossover study on patients with CKD stages 3 and 4. The intervention was a probiotic formulation composed of Lactobacillus acidophilus strains given orally three times a day for 3 months. Changes in uremic toxins (p-Cresylsulfate and Indoxyl Sulfate) and serum inflammatory cytokines were the primary endpoints. Results: Of the 44 patients randomized, 25 completed the study (mean age 51 ± 9.34, 64% female, mean eGFR 36 ± 14.26 mL/min/1.73m², mean BMI 28.5 ± 5.75 kg/m²). At 3 months, there were no significant changes in any of the studied biomarkers including p-cresylsulfate (p = 0.57), Indoxyl sulfate (p = 0.08) and interleukin-6 (p = 0.55). Conclusion: Lactobacillus acidophilus strains given as probiotic were not able to reduce serum levels of uremic toxins and biomarkers of inflammation in CKD patients in stage 3 and 4.

Objective: This study investigated the effect of meat sources on amino acids, vitamin, minerals and heavy metal profile in suya. Methods: Meat of cow (beef), goat (veal), sheep (mutton) and chicken samples were obtained from Ibadan, Nigeria. Forty (40) samples of each suya meat of cow (beef), goat (veal), sheep (mutton) and chicken were prepared. The amino acid analysis, vitamin, mineral and heavy metal profile of the suya samples were determined using standard methods. Results: The results showed that there were significant differences (p ≤ 0.05) in the amino acid, vitamin and mineral of suya samples. The amino acid concentration in g/100g crude protein of suya meats of cow, goat (veal), sheep (mutton) and chicken samples for lysine, arginine and leucine were 7.72±0.03, 7.63±0.04, 7.47±0.04 and 7.83±0.03 respectively for lysine; 6.39±0.02, 6.27±0.02, 6.54±0.01 and 6.48±0.02 respectively for arginine and 7.32±0.01, 7.41±0.01, 7.68±0.01 and 7.54±0.01 respectively for leucine. The non-essential amino acids, glutamic acid, aspartic acid and glycine were the most abundant amino acids in all the suya from beef, goat, sheep and chickens meats. The amino acid composition of suya samples from different meat sources was compared with that of a standard protein recommended by the World Health Organization (WHO). The study showed that the suya samples contained high amounts of vitamin B-complex and minerals, and low amounts of heavy metals. Conclusion: In conclusion, the suya samples from beef, goat, sheep and chickens meats are good sources of lysine, which is severely restricted in cereals, the most important staple food.

Background: Soybean is rich in dietary fibers; consequently, soybean ingestion considerably increases the breath level of hydrogen molecules via anaerobic colonic fermentation. However, the influence of cooking methods on this effect, which can affect the overall health benefits of soybean, remains unknown. Objectives: The aim is to examine whether different methods of cooking soybean affect the colonic fermentation process. Methods: Nine healthy adult volunteers participated in the study; they ingested either roasted soybean flour (kinako) or well-boiled soybean (BS). Differences in their breath components were compared. Both test meals were cooked using 80 g of soybeans per individual. After a 12 h fast, the participants ate the test meals, and their breath hydrogen level was analyzed every 1 h for 9 h by using a gas chromatograph with a semiconductor detector. In addition, particle size distribution and soluble/ insoluble fibers in the feces were examined. Results: The oro-cecal transit time did not significantly differ between individuals who ingested kinako and BS. However, the area under the curve between 7 and 9 h after the ingestion of BS was significantly increased compared with that after the ingestion of kinako. The nutritional analysis indicated that the content of both soluble and insoluble fibers in BS was higher than that in kinako. In addition, the levels of unfermented fragments and soluble/insoluble fibers in the feces were increased after the ingestion of kinako compared with those after the ingestion of kinako. Conclusion: Cooking methods alter the composition of non-digestible fibers in soybean, and this can result in the lack of fermentative particles in the feces, thereby causing alterations in the breath level of hydrogen via colonic fermentation.

Background: Public interest and awareness of the use of functional food as an obesity nutrition therapy are increasing. Objective: This study aims to analyze the content of energy, macronutrients, minerals (magnesium, manganese, and potassium), and bioactive components (fiber, β-glucan) in Indonesian varieties of brown rice compared to white rice, to provide precise information on the nutritional content of brown rice as a functional food in obesity nutrition therapy. Methods: This research took the form of a laboratory analysis to identify the content of energy, macronutrients, fiber, β-glucan, magnesium, manganese, and potassium in brown rice varieties Sinta Nur. The energy content of rice was analyzed using bomb calorimetry; macronutrients were analyzed by spectrophotometry, gravimetric extraction, and acid-base titration; dietary fiber, and β-glucan were analyzed by enzymatic methods; and mineral contents were analyzed by spectrophotometry and atomic absorption spectrophotometry. Results: The results demonstrated that the energy and macronutrient content of brown rice are higher than white rice. However, brown rice also has dietary fiber and β-glucan contents that are 5 times higher than white rice. For the macronutrient, in brief, magnesium content was 7.7 times higher, potassium was 5.7 times higher, and manganese was 1.59 times higher within the brown rice. Cooked rice is known for lower nutritional value, but the nutritional value of Indonesian brown rice is still higher than white rice. Conclusion: The results of this study indicate that brown rice has nutrient content and bioactive components that allegedly contribute to higher obesity intervention than white rice.

Background: Whole grains may reduce chronic disease risks and these benefits are related to food matrix components, especially phenolic acids. However, food processing may change the total phenol content and antioxidant capacity. Objective: This study aims to evaluate the effect of processing on the antioxidant capacity and total phenols, tannins and phytate contents in the sorghum grain of seven genotypes. Methods: Antioxidant capacity (AC), total phenolic content (TPC), tannins and phytate content were evaluated in unheated sorghum grains (USG), heated sorghum grains (HSG) and popped sorghum grains (PSG) of seven genotypes. Results: AC ranged from 66.5% to 92.9% in USG, decreased after PSG in all genotypes, and maintained after HSG, except for BRS 506. TPC and tannins were higher in BRS 305. PSG decreased tannin content in all genotypes. TPC of HSG was higher than the USG in BRS 310, BRS 305, BR 501 and BR 700 genotypes. PSG affected TPC content mainly in BRS 305 and BR 700. AC and tannins were especially affected by the popping conditions. There was no difference in the phytate content among all genotypes, which were maintained after HSG in BRS 506, BRS 305, BR 700 and CMSXS 136. Conclusion: AC, TPC, tannins and phytate content were affected by the processing conditions, however, those changes may be related to the compounds type and sorghum genotype.

Background: Coronary artery disease (CAD) is one of the most common cardiovascular diseases that can lead to mortality, inability, and lower productivity levels. Objective: The aim of this study was to determine the relationship between serum vitamin D level and cardiovascular risk factors and the severity of CAD after determining and eliminating the confounding effects of dietary patterns in male patients undergoing angiography. Methods: This descriptive-analytic study was carried out on 132 men undergoing angiography during 2017 and 2018. To this end, food frequency questionnaire (FFQ) and physical activity questionnaire (PAQ) were completed for the patients. Fasting blood sugar (FBS), triglyceride, total cholesterol, HDL-C, LDL-C and vitamin D levels were also investigated. Results: Serum vitamin D levels significantly decreased with an increase in CAD severity (p=0.001). Also, low serum levels led to the highest severity of CAD (p=0.005). However, there was no significant difference between patients with vitamin D deficiency with different degrees of CAD (p=0.084). Also, the highest percentage of individuals with normal serum levels of vitamin D was observed in the group without any blocked blood arteries (normal) (p=0.023). Conclusion: This study shows an inverse relationship between serum 25(OH) D level and the severity of CAD. Our data show that vitamin D plays an important role in preventing CAD. These findings could help design prospective studies and clinical trials on a wider scale to investigate the effects of vitamin D interventions in preventing the development of CAD.

Background: Flour is generally evaluated by physicochemical analysis of its constituents in order to determine its functional properties. The modification of flour is reflected in many of its physicochemical properties. Objective: In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified fermented flour were characterized based on physicochemical properties of starch, amylose, and amylopectin content, and also flour morphology. Methods: Various starters were applied (mocaf, Bimo-cf, and tape yeast) for 12h fermentation before being processed into flour to modify its properties. The physicochemical parameters of flours consist of whiteness index, pasting properties, foaming capacity, flour morphology, and proximate compositions. All data were taken in triplicate using completely randomized design. Result: All the starters were able to improve whiteness index (WI) of flour. There was a correlation between fat and protein content with pasting properties of native flour and modified fermented elephant foot yam (MoEFY) flours. Fermentation processes caused slight changes of flour pasting properties. The granule size of MoEFY flour became smaller than those in native elephant foot yam flour after fermentation, and granules were polyhedral with slightly pointed and protruding edges. Conclusion: The results suggested that fermentation by Bimo-cf starter within 12h could provide a greater extent of flour modification.

Background: Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases. Methods: The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder. Results: The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample. Conclusion: The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.

Background: In Algeria, important quantities of secondary date variety (Phoenix dactylifera L.) are generated in each campaign; their chemical composition is similar to that of commercial dates. The present work aims to valorize this common date variety (Degla-beida) which is often poorly exploited. Methods: In this context, we tried to prepare syrup from the secondary date variety and evaluate the effect of conventional extraction (CE) or water bath extraction (WBE) and alternative extraction (microwaves assisted extraction (MAE) and ultrasound-assisted extraction (UAE)) on its total sugar content (TSC), using response surface methodology (RSM). Then, the analysis of individual sugars was performed by high performance liquid chromatography (HPLC). Results: Maximum predicted TSC recoveries under the optimized conditions for MAE, UAE and CE were 233.248 ± 3.594 g/l, 202.889 ± 5.797 g/l and 233.535 ± 5.412 g/l, respectively, which were close to the experimental values: 233.796 ± 1.898 g/l; 202.037 ± 3.401 g/l and 234.380 ± 2.425 g/l. HPLC analysis revealed high similarity in the sugar composition of date juices obtained by MAE (60.11% sucrose, 16.64% glucose and 23.25% fructose) and CE (50.78% sucrose, 20.67% glucose and 28.55% fructose), although a large difference was detected for that obtained by UAE (0.00% sucrose, 46.94% glucose and 53.06% fructose). Conclusion: Microwave-assisted extraction was the best method for the preparation of date syrup with an optimal recovery of total sugar content. However, ultrasound-assisted extraction was the best one for the preparation of date syrup with high content of reducing sugars.

Background: Folic acid fortification program has been established to prevent tube defects. However, concern has been raised among patients using anti-folate drug, i.e. psoriatic patients, a common, chronic, autoimmune inflammatory skin disease associated with obesity and smoking. Objective: To investigate dietary and circulating folate, vitamin B12 (B12) and homocysteine (hcy) in psoriatic subjects exposed to the national mandatory folic acid fortification program. Methods: Cross-sectional study using the Food Frequency Questionnaire, plasma folate, B12, hcy and psoriasis severity using the Psoriasis Area and Severity Index score. Median, interquartile ranges (IQRs) and linear regression models were conducted to investigate factors associated with plasma folate, B12 and hcy. Results: 82 (73%) mild psoriasis, 18 (16%) moderate and 12 (11%) severe psoriasis. 58% female, 61% non-white, 31% former smokers, and 20% current smokers. Median (IQRs) were 51 (40, 60) years. Only 32% reached the Estimated Average Requirement of folate intake. Folate and B12 deficiencies were observed in 9% and 6% of the blood sample respectively, but hyperhomocysteinaemia in 21%. Severity of psoriasis was negatively correlated with folate and B12 concentrations. In a multiple linear regression model, folate intake contributed positively to 14% of serum folate, and negative predictors were psoriasis severity, smoking habits and saturated fatty acid explaining 29% of circulating folate. Conclusion: Only one third reached dietary intake of folate, but deficiencies of folate and B12 were low. Psoriasis severity was negatively correlated with circulating folate and B12. Stopping smoking and a folate rich diet may be important targets for managing psoriasis.

Background: Lesser known fruits and vegetables could be the source of dietary antioxidants and nutrition. However, to establish that these fruits and vegetables are important in healthy diet, it is imperative that thorough scientific investigations are performed. Results and data from such studies can also help in framing their conservation policy as well as in their promotion. Objectives: The present study reports for the first time the physicochemical properties, functional and antioxidant activities of the wild berry fruit Rubus alceifolius Poir collected from Mizoram, India. Methods: The average size, pH, juice content, the fruit acid content and dry matter content were determined. The antioxidant components of the fruit extract such as anthocyanin, β-carotene, lycopene, total phenolic and flavonoid contents were also reported. Results: The SPF number of the fruit calculated from Mansur’s equation was found to be 1.59 ± 0.03. HPLC analysis of the fruit extract for phenolic acids showed the presence of ellagic acid and gallic acid in the acetone-extract. Conclusion: Results from studies on various antioxidant activities such as DPPH scavenging, reducing capability and inhibition of lipid peroxidation indicate that the R. alceifolius fruit possesses antioxidant activities and its consumption may help in reducing the oxidative stress and preventing the various degenerative diseases associated with it.

Background: The essential oils of aromatic plants are increasingly used as new biocontrol alternative agents against microbial strains and insect pests of fruits and vegetables, because of their specificity of biodegradable nature. Objectives: This work, treats for the first time the chemical composition, antioxidant, antifungal and insecticidal activities of the essential oils obtained from Echinops spinosus and Carlina vulgaris from Algeria. Methods: The chemical compositions of oils were investigated using GC-FID and GC/MS. Antioxidant activity was assessed using three methods (2,2-diphenyl-1-picrylhydrazyl, Ferric-Reducing Antioxidant Power (FRAP) and β-carotene assay). Fumigation toxicity of E. spinosus and C. vulgaris essential oils was tested against Bactrocera oleae pests of olives. Results: Eighteen and thirteen components representing 95.4 and 97.9% were identified in root essential oils from Echinops spinosus and Carlina vulgaris, respectively. Polyacetylenes were the majority compounds of essential oils. 5-(But-1-yn-3-enyl)-2,2′-bithiophene and α-terthienyle were highly dominants in the E. spinosus essential oil from the roots (54.4 and 26.3%, respectively). Roots of C. vulgaris produce an essential oil dominated by carlina oxide (33.7%) and 13-methoxy carlina oxide (11.5%). Comparison of the antioxidant activity of E. spinosus essential oil showed more important antioxidant effect than C. vulgaris essential oil and the synthetic antioxidant (BHT). Evaluation of the antifungal activity showed an interesting efficiency of both essential oils against P. expansum and A. niger with EC50s varied from 5 to 14.5 mg/L. C. arvensis essential oil exhibited good larvicidal properties. At the concentration of 325 μL/L air, the oil caused mortality of 100% for Bactrocera Oleae adults after 24 h of exposure. Conclusion: Both essential oils rich to polyacetylenes and polythiophenes.components have shown interesting biological activities, which suggests that plants have the potential to be used as biopesticides and provide an alternative to chemical pesticides.

Background: The proposed criteria for a healthy daily diet play a drastic role in the prevention of non-communicable disease. Several cases of acute and chronic diseases occurred due to the presence of toxic and unsafe agents in the body. Trans and some saturated fatty acids as an example of these unfavorable components, could pose some dangerous effects on human health such as cardiovascular disease. Objective: In the current study, health criteria were undertaken to evaluate the safety of collected edible oils samples from Iranian market, and then some of the approaches for elimination and control of arisen health concerns were discussed. Methods: Totally 18 edible oil samples including cooking oil (n=5), frying oil (n=9) and table margarine (n=4) were collected from Tehran local market and were analyzed in 2016. The fatty acid profile was determined by using gas chromatography equipped with a flame ionization detector. Furthermore, the stability of frying oil was also measured by the Rancimat method. Results: All samples contained the trans and saturated fats in concentrations lower than the maximum recommended values (1%, 2% and 4% of trans for cooking oils, frying oils and table margarines, and 30% and 48% of saturation in frying oils and table margarines, respectively). The frying oils demonstrated the desired stability against high temperatures. Optimization of stability was done mainly by the addition of palm oil to the formula in the past. However, based on the fact of the high saturation of palm oil and its carcinogenicity under uncontrolled consumption, a risk assessment conducted in Iran led to the limited import of palm oil. This approach resulted in the production of healthier alternatives in the country. Conclusion: The usage of applicable approaches such as inter-esterification, fractionation and blending by more stable oils fractions is suggested to achieve healthier products.

Background: Early growth stunting has been associated with modifications in body composition and its direction differs with the local environment. Data on the association between body composition with growth and the influence of socioeconomic strata (SES) on the same is scarce in Indian adolescents. Objectives: The study aimed to examine (i) the associations of SES with body composition and growth (ii) the relationship between body composition and lifestyle factors (physical activity, diet) across SES and (iii) interrelationship between the body composition and growth. Methods: A cross-sectional study on apparently healthy adolescents (10-14years, n=604) from different SES, was conducted in Gujarat, Western India. Outcome parameters included anthropometry, body composition, moderate to vigorous physical activity (MVPA) and dietary intake. Results: 84%, 66% and 39% boys, whereas 61%, 43% and 26% girls from upper, middle and lower SES respectively, were underfat; amongst upper SES, 22% boys and 8% girls were obese (p<0.001). 24% boys and 19% girls from lower SES were stunted (HAZ<-2) (p<0.001). In all SES, %fat mass (FM) showed an inverse correlation, while %fat free mass (FFM) showed a positive correlation with MVPA. Comparing the prevalence of stunting across the % body fat categories revealed that 15% of the underfat boys and 16% of the underfat girls were stunted (p<0.001). Conclusion: SES shows a significant impact on body composition with a majority of lower SES adolescents being underfat. Underfat adolescents were at a greater risk of being stunted.

Background: Cajuína is obtained through clarification of cashew apple juice (Anacardium occidentale L.), a non-diluted and non-fermented beverage, which is prepared from the edible part of the pseudo-fruit. Objective: This study sought to identify and quantify phenolic compounds, determine vitamin C content, total flavonoid content, and the antioxidant activity of two commercial brands of clarified cashew apple juice (cajuína) produced in Piauí, Brazil. Methods: Spectrophotometric and high performance liquid chromatography were used. Results: A high vitamin C content was found mainly in brand A. A high total phenolic content was observed in brand A, and there was no significant difference in flavonoid content between the two brands. Cajuína had high antioxidant activity, which was confirmed by two methods. The highest value was found for brand A by the DPPH method. Conclusion: We concluded that this clarified cashew apple juice has a high antioxidant compound content, and it is a functional food.

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

Background: Tofu industry in Indonesia commonly used fermented whey as coagulant. There is a lack of study about tofu producing process which used fermented whey. Generally, the society determine the tofu quality from the texture, however, the industry itself tend to produced tofu rendement. In the tofu industry, the yield and texture of tofu is a very important process parameter. The yield and texture are influenced by various factors, such as the soybean extraction process, cooking temperature, coagulation pH, length of coagulant addition, intensity of coagulant addition, or duration of shaping and pressing. However, every tofu factory applies different levels for each factor. This condition causes the variation in the characteristics of tofu, especially with regard to its texture and yield. Objectives: This study aimed to determine the factors that affect the quality and quantity of tofu. Methods: The survey study was conducted among the 21 tofu factories using fermented whey as the coagulant. Results: Based on the survey results, there were seven variables that determine the yield of tofu; the soybean type, soybean and water ratio, pH of fermented whey (coagulant), coagulation temperature (°C), coagulation pH, intensity of coagulant addition (time), and duration of molding (minutes). Conclusion: The six factors that influenced the tofu texture were soybean type, soybean and water ratio, coagulation temperature (°C), coagulation pH, coagulation time (minutes), and duration of molding (minutes).

Background: The Algerian medicinal plant Thymus pallidus Coss. is traditionally known to be used as an anti-infective, expectorant, healer of wounds and against inflammatory and gastrointestinal diseases. Objective: The aim of the present study is to investigate the antioxidants and the antibacterial activities of the aerial part extracts of this plant. Methods: Polyphenols extraction was performed with methanol 85%, followed by preliminary fractionation based on the polarity of the solvent. The extraction and fractionation process gave the crude extract (CrE), chloroform extract (ChE), ethyl acetate extract (EtAE) and aqueous extract (AqE). The antioxidant activity of extracts was evaluated using in vitro assays. While the antimicrobial activity was determined using disk diffusion method. Results: Quantitative analysis of polyphenol and flavonoids showed that EtAE includes the highest amount (P≤0.001) with 495.12±1.91 μg GAE/mg of extract and 97.25±2.84 μg QE/mg of extract, for both polyphenols and flavonoids respectively. The results of the antioxidant activity of extracts showed that the EtAE exhibited the highest inhibition activity on XO (IC50 =51.6±0.2 μg/ml) compared to other extracts (P≤0.001). Moreover, the EtAE was the most effective fraction in free radical scavenging assay against ABTS radical and hydrogen peroxide (EC50= 3.21±0.03 μg/ml and EC50 =12.12±0.05 μg/ml, respectively) compared to other extracts (P≤0.01). Using β-carotene/ linoleic acid bleaching assay, the AqE and ChE recorded a considerable inhibition effect on linoleic acid oxidation with a ratio of 81.81% and 80.86%, respectively. In the antimicrobial activity evaluation, the extracts exhibited moderate antibacterial activity against bacterial strain, with inhibition zone ranging from 07 to 14 mm. In addition, the EtAE showed a good action spectrum against six bacterial strains. In conclusion, the EtAE of Thymus pallidus showed good antioxidant activity and antibacterial effect. Conclusion: The obtained results revealed the presence of a strong correlation between the antioxidant and antibacterial activities of the extract and its total phenolic content. Furthermore, they reported that the EtAE has a considerable antioxidant capacity. This can be considered as an alternative natural source of antioxidants used generally as additives in food and pharmaceutical preparation.

Background: Highly cross-linked phosphate starch (HCPS) and modified cellulose (MC) were newly developed and modified dietary fiber materials to prevent lifestyle-related diseases. Objective: We investigated the physiological property of HCPS and MC to be a dietary fiber. Methods: HCPS was made from tapioca starch by polymerization in the presence of 0.5% phosphoric acid, and MC was made from cellulose, maltodextrin and karaya gum by high-speed mixing. In the present study, rats were raised on a diet containing 10% or 15% HCPS, or 10% MC for four weeks, and physical effects such as growth, organ weights, blood biomedical parameters, fecal weight, and hydrogen excretion were recorded. Results: Growth was normal among all groups, and there was no significant difference in total body weight gain. Some organ weights including the adipose tissues differed slightly among groups, but no difference based on diet composition was observed. Blood biomedical parameters were normal and not significantly different among groups. Cecum tissue and content weights were significantly greater in the 15% HCPS, 10% MC, and 10% fructooligosaccharide (FOS) groups than in the control group, and fecal weight was significantly increased in the 10% and 15% HCPS, and 10% MC groups compared with the control group. Hydrogen excretion over 24 h was negligible when HCPS was administered orally to rats non-acclimatized to HCPS but increased significantly in rats acclimatized to 10% HCPS diet for one week. Conclusion: We conclude that both HCPS and MC could be suitable for use as low energy bulking materials.

Background: The earliest determinant of progression to type 2 diabetes is a loss of early insulin secretion, a defect which results in postprandial hyperglycemia and is often believed to reflect insulin resistance. In Asian countries including our country, noodle is the traditional food which has been eaten from ancient times and is taken one or two times a day. The functional noodle is a staple meeting nutritional requirements for the prevention and treatment of Impaired Glucose Tolerance (IGT). Methods: FNs were prepared using the noodle making machine according to Barak et al. with slight modifications. After giving FNs prepared by three mixing ratios of main materials to the IGT-induced rats for 30 days, the levels of postprandial 2h-blood glucose in all experimental groups and control group were measured to determinate the optimal mixing ratio of FN. After the IGT subjects in experimental group ate 200g of FN (dried weight) in exchange for a lunch for 60 days, the levels of postprandial 2h-blood glucose and of TG and TC in serum were measured to compare with that in the control group who had not undergone control in their diet. Result: After 30 days of experiment, the levels of postprandial 2h-blood glucose in rats of pl group 4 were lowest. The levels of postprandial 2h-blood glucose in the control group that most of them had not undergone control in their diet were increased, but that in experimental group who had taken FN decreased from 30 days of experiment to be significantly different after 60 days. The concentrations of serum TC and TG of IGT subjects in the experimental group were decreased compared with that in the control group, but significance among two groups was achieved only in the concentration of serum TC. Conclusion: FN made in the 4:3:3 ratio of powder of corn, powder of bean cake defatted and powder of peeled whole potato is more effective to decrease the levels of postprandial 2h-blood glucose. FN is a staple type of functional food that could be used for the treatment of IGT.