Current Nutrition & Food Science - Volume 16, Issue 6, 2020

Metabolic syndrome is a collective term that denotes disorder in metabolism, symptoms of which include hyperglycemia, hyperlipidemia, hypertension, and endothelial dysfunction. Diet is a major predisposing factor in the development of metabolic syndrome, and dietary intervention is necessary for both prevention and management. The bioactive constituents of food play a key role in this process. Micronutrients such as vitamins, carotenoids, amino acids, flavonoids, minerals, and aromatic pigment molecules found in fruits, vegetables, spices, and condiments are known to have beneficial effects in preventing and managing metabolic syndrome. There exists a well-established relationship between oxidative stress and major pathological conditions such as inflammation, metabolic syndrome, and cancer. Consequently, dietary antioxidants are implicated in the remediation of these complications. The mechanism of action and targets of dietary antioxidants as well as their effects on related pathways are being extensively studied and elucidated in recent times. This review attempts a comprehensive study of the role of dietary carotenoids in alleviating metabolic syndromewith an emphasis on molecular mechanism-in the light of recent advances.

Cucumis melo is a climacteric melon known for its peculiar musky aroma and sweet taste. It gained its popularity as thirst-quenching and refreshing fruit. Muskmelon is one of the commercially important fruit cultivated throughout the world in temperate, tropical and subtropical regions. The fruit shape may be round to oval, tan or straw coloured with netted peel. The flesh color may be white or orange. Muskmelon with yellow-orange coloured pulp with a network of intertwining green veins at the outside are highly preferred. Maturity stages of muskmelon are classified into 5 types and usually harvested at a maturity stage called ‘full-slip’ condition. The formation of the abscission layer between the vine and fruit determines the maturity of fruit in the field. Maturity of the harvested fruit has greater impact on sugar content, volatile content and the texture. The fruit is abundant in nutritional and medicinal properties. It offers a good source of vitamin A, vitamin C, vitamin B6 and potassium. Muskmelon, being climacteric fruit, cannot be stored for a longer time due to its continuous respiration. Hence, the value addition of muskmelon play a vital role in preserving the fruit in different forms. This review describes the origin, types, maturity indices, nutritional benefits and different value-added products of Cucumis melo.

Background: Anal fissure (AF) is a common disease associated with severe pain and reduced quality of life. Factors related to lifestyle, including diet and bowel habits, play a pivotal role in its pathogenesis. Most of the chronic fissures are not responsive to drugs and more likely to recur. Given the significance of diet in Persian medicine (PM), investigation on physiopathology and appropriate foods can be useful for decreases in AF symptoms and consequences. Objective: This study was intended to evaluate the role of diet in the formation and progression of AF from the perspective of PM. Methods: In this study, the most important resources of PM dating back to thousands of years were reviewed. All these textbooks contained a section on AF, its causes, and treatment. Further analysis was performed on these resources in comparison with databank and resources of modern medicine to develop a food-based strategy for AF management. Results: From the view of PM, the warmth and dryness of anus temperament accounted for AF. Both Persian and modern medicine identified constipation as another cause for AF. Therefore, avoidance from some foods and commercial baked goods was recommended. Both Persian and modern medicine forbad the following foods: potato, cabbage, cauliflower, pasta, beef, fish, and so forth. High fiber and oligo-antigen diets with some limitations have garnered more attention. Conclusion: An integrative approach is recommended employing both Persian and modern medicine for AF. There have been some evidence in this regard, however standardized clinical trials are required for future research.

Objective: Polycyclic aromatic hydrocarbons (PAHs) are well researched chemicals in foods that have been found to exhibit mutagenic and carcinogenic potentials. This study examined available literature on polycyclic aromatic hydrocarbons in foods, sources, effects and remediation. Method: Available literature on polycyclic aromatic hydrocarbons in foods, sources, effects and remediation was critically reviewed. Results: The review showed that carcinogenicity of PAHs varies from the potent to moderately carcinogenic PAHs which include 3-methylcholanthrene, Benzo[a]pyrene, dibenz[a,h]anthracene, 5-methylchrysene, and dibenz[a,j]anthracene, whereas benzo[e]pyrene, dibenz[a,c]anthracene, chrysene, benzo[c]phenanthrene and fluoranthene are relatively weak or inactive carcinogens. Cooking processes have been found to be a major source of PAHs in foods. Although, PAHs can also be formed during curing and processing of raw food prior to cooking, several researchers in recent years have shown that the major dietary sources of PAHs are fish and meat especially where there is high consumption of meat cooked over an open flame. Several procedures and methods have been developed recently to assess and detect PAHs in foods and more recently, bio-monitoring procedures have also been developed to assess human exposure to PAHs. Numerous organizations such as the United States Environmental Protection Agency (U.S. EPA), the International Agency for Research on Cancer (IACR), the Scientific Committee on Food (SCF), the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the International Programme on Chemical Safety (IPCS), and the European Food Safety Authority (EFSA) have been involved in evaluating the occurrence and toxicity of PAHs. Conclusion: Conclusively, taking into consideration the sources of PAHs generation, adequate process and quality control of the processed foods could be a veritable mean to reduce PAHs ingestion in foods.

The World population is increasing continuously and to fulfil the requirement of future generation food supply needs to be increased. Food availability and accessibility can be increased by increasing production, improving distribution, and reducing the losses. To achieve the goal of improving the quality of food products, the use of synthetic packaging films has increased and this has led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to replace the use of synthetic packaging, the application of biodegradable films and coatings has shown promising results. The aim of this article is to update the information about the effects of polysaccharide, protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the future, this data will be helpful for the processors to select the best coating material which can enhance the quality of different fresh, processed and frozen meat, poultry and seafood.

Background: The stomach plays a vital role in the human body. Its clinical problems are very prevalent. Nowadays, new branches of science have emerged because of human individual differences. Many medical schools such as Iranian Traditional Medicine (ITM) established the basis for the prevention, diagnosis, and treatment based on individual differences. Objective: The purpose of this study is to summarize identification indices of Gastric Dystemperament to help in better diagnosis. Methods: This was a qualitative review study. Definitions and symptoms of Stomach Dystemperament were derived from reliable sources of ITM from 900 AD to 1900 AD (Kamil-al-sinaa al Tibbiya, Teb-e-Akbari, Exir Azam, Al-Qanun fi al tibb, Mansouri Fi-al-teb, Al-Havi, Zakhire Kharazmshahi, Hidayat al-Muta’allemin fi al-tibb, Ferdos al-Hekmat fi al-tib, Sharh Al Qurashi al-Qanun, Sharh-e asbab al-Alamat) and English and Persian indices. Results: The most important factors and symptoms to be considered as gastric dystemperament include digestion, thirst, appetite, belching, bloating, gastric emptying time, burning stomach, reflux, gastric pain, the effect of food quality (coldness, heat, wet, dryness), mouth moisture and taste, tongue and mouth status, quality of body waste material (urine, stool), and palpation of the stomach area. Conclusion: Iranian Traditional Medicine sources have mentioned the indicators of gastric dystemperament, which can be used for more effective diagnosis and treatment and even prevention of gastric diseases.

Probiotics are viable microorganisms widely used for their claimed beneficial effects on the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous health benefits which created a big market of probiotic foods worldwide. The biggest challenge in the development of these products is to maintain the viability of bacterial cells during the storage of the product as well as throughout the gastrointestinal tract transit after consumption, so that the claimed health benefits can be delivered to the consumer. Different approaches have been proposed for increasing the resistance of these sensitive microorganisms, including the selection of resistant strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques. Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its wide use in the food industry. In this review, the most common techniques used for microencapsulation of probiotics will be presented, as well as the most usual microcapsule shell materials.

Dementia is a syndrome and an umbrella term that encompasses Alzheimer, Parkinson and autism diseases. These diseases are by far the most common cause of dementia; therefore this investigation will chiefly include these disorders, with a limited discussion of few other disorders related to dementia. Alzheimer’s disease (AD) is characterized by the accumulation of cerebral β-amyloid plaques, tau proteins and memory loss; Parkinson by the deterioration of brain cells which regulate the movement of body parts and produce dopamine; and autism by abnormalities of social disorder and difficulty in communicating and forming relationships. Alzheimer’s disease and cognitive impairment in dementia are age-related and manageable only with early diagnosis and prevention. Data based on several decades of research has shown that the major factors responsible for the induction of inflammation in dementia and many chronic diseases are infections, obesity, alcohol, radiation, environmental pollutants, improper nutrition, lack of physical activity, depression, anxiety, genetic factors, and sleep deprivation. There are some studied preventive measures for dementia including continued physical activity and consuming predominantly a plant-based Mediterranean diet comprising olive oil and foods containing flavonoids and other phytochemicals having strong antioxidant and anti-inflammatory properties and along with management of chronic conditions.

Background: Zard variety is a popular olive variety widely cultivated in different regions of Iran. Despite the extensive cultivation of this olive cultivar, little research has been carried out on its various properties. Thus, chemical properties, qualitative parameters and antioxidant activity of Olea europaea Linn cultivar Zard oil cultivated in three different regions including Roudbar, Shiraz and Dezful could be an interesting topic for research. Methods: After oil extraction of different olive samples, their different characteristics were compared. For this purpose, fatty acid composition, unsaponifiable matters, antioxidant compounds, qualitative parameters (acid value, peroxide value, carbonyl value, total polar compounds) Antioxidant activity assay (DPPH radical-scavenging assay and ferric reducing-antioxidant power (FRAP)) and oxidative stability index were measured. Results: Palmitic acid, oleic acid and linoleic acid contents in Zard variety cultivated in Roudbar (ZR), Zard variety cultivated in Shiraz (ZS) and Zard variety cultivated in Dezful (ZD) oils were 13.1, 15.2, 13.2; 72, 60.4, 68.8; 9.1, 17 and 12.2; respectively. The highest phenolic and tocopherol content was observed in ZD oil (90.4, and 160.2 mg/kg), followed by ZR (73.3, and 121.2 mg/kg) and ZS (52.2 and 67.5 mg/kg) oils. Evaluation of qualitative parameters in the oils revealed that they have suitable quality. Antioxidant activity assay indicated that ZD oil had the highest antioxidant activity, followed by ZR and ZS oils. Conclusion: Results of this investigation indicated that there was a direct relation between antioxidant activity and antioxidant content. Also, climatic difference in cultivation regions was a reason of significant difference in the properties of ZR, ZS and ZD oils.

Background: Honey is a complex natural product that varies not only in sensory properties but also in chemical composition. The apiculture industry is interested in offering unifloral honey with specific palynological, physicochemical and sensory characteristics. However, to the best of our knowledge, no proper study has been reported in Argentina in this regard so far. Objective: The aim of this study was to develop descriptive sheets analyzing and compiling previous palynological, physicochemical and sensory data obtained from Argentine eucalyptus and clover unifloral honeys. Methods: The analysis included predominant and main secondary pollens; physicochemical characteristics as moisture content, acidity, ash content, electrical conductivity, fructose, glucose, maltose and sucrose, optical rotation and colour; antioxidant indicators as DPPH, TEAC, FRAC, OH; content of phenolic and flavonoids compounds and the main sensory descriptors like colour, smell, aromatic notes, sweetness and persistence. Results: The analysis was made by gathering 30 Eucalyptus honey (Eucalyptus spp.) and 55 clover honey (Trifolium sp.). Forty-one morphological pollen types were recognized. The set of physicochemical measures for honey met quality specifications for international marketing. Colour and odour intensity, higher for eucalyptus honey, were identified as the main differentiating sensory attributes. Conclusion: An holistic analysis of all these properties allows to determine quality and certification of Argentinean eucalyptus and clover unifloral honey. The intervals of variation of selected palynological, physicochemical and sensory variables gathered in the descriptive sheets allow us to decide whether or not a sample of honey can be classified as belonging to one of these floral origins.

Objective: Biosurfactants are the surface active agents which are used for the reduction of surface and interfacial tensions of liquids. Rhamnolipids are the surfactants produced by Pseudomonas aeruginosa. It requires minimum nutrition for its growth as it can also grow in distilled water. The rhamnolipids produced by Pseudomonas aeruginosa are extra-cellular glycolipids consisting of L-rhamnose and 3-hydroxyalkanoic acid. Methods: The fed-batch method for the rhamnolipid production is considered in this study to know the influence of the carbon, nitrogen, phosphorous substrates as growth-limiting nutrients. Pulse feeding is employed for limiting nutrient addition at particular time interval to obtain maximum rhamnolipid formation from Pseudomonas aeruginosa compared with the batch process. Results: Out of 3 fed batch strategies constant glucose fed batch strategy shows best and gave maximum rhamnolipid concentration of 0.134 g/l.

Background: Guava (Psidium guajava L.) fruit is an important part of our diet and valuable for consumption as a source of healthy nutrients. Due to its perishable nature, it has a high decaying rate with an economic loss if not treated properly with suitable measures. Objectives: During the recent year, radiation technology gained popularity at a global level for treating foods to achieve better quality and long-lasting shelf life. Recent studies focus on the use of radiation treatment for guava to enhance its shelf life. Methods: Treatment of two local guava cultivars Gola and Surahi with gamma radiation at doses of 0.10 kGy, 0.25 kGy and 0.5 kGy and their effect was investigated on the microbial load and nutritional value. Results: Furthermore, the effect of gamma radiation on fruit shelf life, decay percentage, organoleptic qualities, and nutrient parameters including moisture, mineral ash, fat, fibre, protein and carbohydrate content was determined. Conclusion: Hence this study was helpful in optimizing the dose of gamma radiation for our commonly grown guava cultivars to enhance their shelf life.

Background: Children with diabetes are likely to have different food and nutrient composition due to dietary restrictions. Studies on dietary intakes in Indian underprivileged children with Type1 diabetes are scarce. Objective: To study dietary patterns and nutrient intakes of underprivileged children and adolescents with type1 diabetes in comparison with their healthy siblings. Methods: Cross-sectional study, diet assessed by 24-h recall on 3-non-consecutive days in 120 children with type1 diabetes (11.2 ± 3.8 yrs) and 65-age-gender matched healthy siblings. Dietary patterns determined by cluster analysis. Nutrient composition was compared by one-way ANOVA. Results: Children with diabetes belonged to middle/lower economic class. Mean HbA1C of children with diabetes was 9.7 ± 2.0% with higher intakes of whole cereals, milk, fruits, vegetables and lower intakes of refined cereals, pulses, animal products than healthy siblings (P <0.05). Four diet patterns were characterized on the basis of major foods: i) wheat, ii) millets, iii) rice and pulse and iv) milk and fruits. Though patterns were similar in both groups, significantly higher intakes of vitamin C (35 ± 23 vs. 24.7 ± 16.3 mg/d), zinc (5.6 ± 2 vs. 4.5 ± 2.3 mg/d), thiamin (812 ± 383 vs. 570 ± 254 μg/d), riboflavin (782 ± 341 vs. 352 ± 182 μg/d) and calcium (673 ± 272 vs. 461 ± 253 mg/d) noted in children with diabetes. Total energy, protein and carbohydrate intakes were comparable; fat consumption was significantly lower amongst children with diabetes, though above recommended daily allowance (RDA) 41.6 ± 14.1 gm vs. 47.4 ± 18.9 gm, P=0.029. Conclusion: Underprivileged children with diabetes and siblings had similar dietary patterns; children with diabetes consumed healthier diet than siblings, still glycemic control was not optimum. Dietary interventions are needed to improve micronutrient intake and reduce fat intake in underprivileged children with type1 diabetes to improve their glycemic control.

Background: The human milk has several health benefits to the mother and child, and it is the ideal form of nutrition for infants. However, some food contaminants such as mycotoxins can be transferred from the mother to the child through breast milk. Objective: To access the dietary intake of mycotoxin susceptible foods by nursing mothers. Methods: The dietary intake of mycotoxin susceptible foods was investigated by interviewing nursing mothers (n = 86), who were registered donors of the Human Milk Bank (HMB) of Blumenau (Brazil), through a food frequency questionnaire (FFQ). The mothers were contacted and those who agreed to answer the FFQ were recruited for the study group. The interview was conducted individually, face to face with each mother, by a trained researcher. The FFQ was divided into three food Groups (vegetables, animal and beverages, respectively), considered most prone to mycotoxins contamination. Socio-demographic characteristics of the mothers were also obtained. Results: The FFQ revealed a high weekly intake of foods susceptible to fungi and mycotoxin contamination. Consumption of wheat, coffee and cow’s milk was reported by 52, 44 and 51% of the mothers, respectively. The consumption of those foods occurred daily to more than 7 times per week. Conclusion: The study revealed that Brazilian nursing mothers frequently consume foods susceptible to mycotoxin contamination, especially wheat and its by-products. Brazilian health, environmental and agriculture authorities should pay permanent attention by applying monitoring programs to grains and cereals - both imported and domestically produced - as they are highly susceptible to fungi and mycotoxin contamination, which can be transferred to infants via breastfeeding, apart from harming the general population health.

Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour. Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed. Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour. Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced optimally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

Background: Honey is used for nutritional, medicinal and industrial purposes and maintenance of the requisite quality is of great importance. Objective: This study distinctively aimed to portray twelve randomly selected profitable honeys accessible in the North West Nigerian market with regards to floral nectar origin, physicochemical factors, antimicrobial activity and microbial safety evaluations. Methods: Twelve (12) samples of honey sourced from diverse places in the Northwest of Nigeria were analyzed for their pollen spectra, physicochemical parameters, antimicrobial activity and microbiological safety. Results: Dominant pollen types from the analysis were Borassus (72%), Piptadenia africana (39%), Lophira (91%) and Combretaceae (91%) for Sokoto, Jigawa, Kaduna and Katsina States honey samples, respectively. The physicochemical analysis of the samples revealed that pH was in range from 3.32 to 4.25, moisture content varied from 16.37% to 18.70%, ash content 0.23% to 0.93% and free acidity 6.83meq/Kg to 32.00meq/kg, electrical conductivity ranged from 0.13mS/cm to 1.40mS/cm, reducing sugars was 42.85% to 49.30%, sucrose content was 0.74% to 6.75%, Hydroxymethylfurfural value was 11.0mg/Kg to 80.20mg/Kg, diastase level ranged from 7.23 to 43.5 and Proline content ranged from 104.67mg/Kg to 666.67mg/Kg. The antimicrobial evaluation revealed significant zone of inhibition to E. coli, ranging from 19-38 mm at concentrations (12.5-100mg/mL) tested as compared to all other test organisms. Conclusion: The fallouts of microbiological investigation of the samples revealed mould and bacteria, with counts less than 102CFU/g. The findings showed that the attributes of the tested honey samples maintained criteria of international standards.

Background: Chia seed (Salvia hispanica L.) is becoming one of the most popular plantbased foods that contain the greatest amount of nutrients particularly omega-3 fatty acid, α-linolenic acid. It is therefore considered a functional food with pronounced health benefits. Objective: The purpose of this study was to determine the proximate composition, minerals, fatty acid profiles and phytochemical contents of chia seeds grown in East Africa (Kenya and Uganda). Methods: Official methods of analysis, 2005 were adopted, minerals determined by Atomic absorption spectrophotometer, phytochemicals were determined by standard methods and fatty acid profiles were analyzed by Gas chromatography. Results: Proximate composition indicated high contents of protein, fat and fiber. The fatty acid profiles revealed great amounts of α-linolenic acid (45.29-56.99%) followed by linoleic acid (15.9- 20.28%) and oleic acid (6.88-11.58%). However, the difference in the content of α-linolenic acid between samples was not significant (p = 0.7391). Mineral determination (mg/100g) showed high contents of potassium (492.96-862.98), phosphorous (486.45-569.45), calcium (297.47-429.09) and magnesium (192.22-202.97) while considerable amount was observed for iron, zinc, manganese, and copper. There was a significant difference (p = 0.0001) in mineral content between black chia Molo and white chia Bukembo with the exception of phosphorus. Conclusion: Both black and white chia seeds grown in East Africa, observed to have high amounts of α-linolenic acid, proteins, fats, fiber, and minerals. These findings support the evidence that chia is rich in nutrients that are beneficial to human health. Therefore, we suggest its incorporation in diets as a healthy food ingredient.