Current Nutrition & Food Science - Volume 16, Issue 7, 2020

Background and Objectives: Tea is considered one of the most consumed drinks around the world and the health benefits of it have recently attracted the attention of different researchers. It has also been proven beneficial in preventing the danger of some diseases like cancer and cardiovascular problems. Further, lipid oxidation is one of the major problems in food products. Considering the above-mentioned issues, the present review focused on various techniques used to extract polyphenols from different kinds of tea, as well as their use in the food industry. Results and Conclusion: Based on our findings in this review, the main components of tea are polyphenols that have health benefits and include catechins, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallic acid, flavonoids, flavonols, and theophlavins. From these components, catechin is regarded as the most beneficial component. Many techniques have been discovered and reformed to extract tea compounds such as solvent-based extraction, microwave-assisted water extraction, and ultrasound-assisted extraction techniques. Overall, the microwave-assisted water extraction method is a useful method for extracting tea polyphenols, which may be used in the meat, oil, and dairy industries.

Malnutrition is highly prevalent in hospitalized children and it is associated with severe morbidity and mortality outcomes. In addition malnutrition increases duration of hospitalization and hospital costs. Because of these reasons, so as to prevent the malnutrition several nutritional screening tools have been developed for hospitalized children in the last years. There are nine screening tools available in the literature. The screening tools should be valid and reliable. Beside this it is important that screening tools should be simple and take less time. Currently, there is no standardized nutritional screening tool for pediatric inpatients like adult inpatients. Tools should be revised and reevaluated with using anthropometric measurements, according to WHO growth charts. Besides, the accuracy of screening tools may improve if screening tools are standardized for certain diseases (cancer, kidney failure etc.), certain states (intensive care unit patients) or age groups.

Background: Vitamin D deficiency is a common medical condition worldwide. In Iran, it has been reported that between 30-90% of people have vitamin D deficiency. However, its distribution in different parts of the country and among different age and regional groups is unclear. Therefore, the aim of this study was to review the recent literature on vitamin D deficiency in Iran. Methods: The literature review was performed using Web of Science, PubMed-Medline, Scopus and Scientific Information Database (SID) with a cut-off date of November 2016 to identify articles on vitamin D status in Iran published in the last 10 years. Studies in English and Persian that reported vitamin D levels in male and female subjects of all age groups and in healthy populations were included. Results: From 325 studies that were initially retrieved, 82 articles met the inclusion criteria. A high prevalence of vitamin D deficiency was reported, and in some regions, this was reported as >90% and was found in all age groups and in all regions of Iran. Conclusion: This review highlights the very high prevalence of vitamin D deficiency in Iran. It will be important to recognize the importance of vitamin D deficiency as a major public health problem in Iran.

Snacking is the most common social activity throughout the world. People often snack on various types of foods including, fried foods, dried foods, junk foods and beverages of various kinds. The snack manufacturing industry is now becoming a key food industry throughout the world. These snack products could be classified into various types based on the raw material used and the technique used in their manufacturing. Snacking has a dual impact on human health. It helps in controlling hunger and may help reduce excess calorie intake. On the otherhand, it can lead to obesity, diabetes, cardiovascular diseases and hypertension, if consumed uncontrolably and prepared with unhealthy ingredients. Thus, understanding the role of snack and development of healthy snack is equally necessary to determine the appropriate status of snack and snacking product in the human diet. The present review aims to classify the various types of snacks into different categories based on the ingredients and techniques used. It also highlights the impact of snacks on human health and research progress made to develop healthy snacks.

Background: Magnesium deficiency is a global nutritional problem which seems to influence obesity-associated metabolic disorders because magnesium plays an important role in the prevention and treatment of many diseases. Objective: We conducted a systematic review and meta-analysis to evaluate the relationship between plasma magnesium concentrations and obesity. Methods: A systematic review and meta-analysis of case-control studies was conducted. Relevant studies were identified from a literature search using electronic databases. Results: Ten case-control studies were evaluated in this meta-analysis. Results demonstrated that obese individuals presented lower plasma magnesium concentration than healthy individuals (standardized mean difference [SMD] = -0.44, 95% confidence interval = -0.88 to -0.01). In subgroup analyses, there were differences in plasma magnesium concentration between obese and healthy individuals according to study location, gender, case age, control age, method for assessment of magnesium concentration and study quality. Furthermore, meta-regression analyses showed that the source of heterogeneity of magnesium levels among studies was control age. Conclusion: Evidence of this systematic review and meta-analysis show hypomagnesemia in obese individuals of both genders.

Background: The alleviating effects of diabetic nephropathy and hepatopathy of β-glucan were evaluated in this study. Objective: The anti-diabetic effects of β -glucan from Aureobasidium pullulans were assessed in a streptozotocin (STZ)-induced rat diabetes model at 62.5 and 125 mg/kg doses. In addition, the possibility of changes in the effects of β-glucan according to the severity of diabetes was also assessed at one dosage (62.5 mg/kg): severe, >360 mg/dL; slight, 130-200 mg/dL. Methods: Test articles were administered orally to STZ-induced diabetic rats from 21 days after STZ dosing for 4 weeks. Each of five or six female rats per group was selected using blood glucose levels at 21 days after STZ dosing. Changes in body weight were recorded during the study, along with blood glucose, blood urea nitrogen, creatinine, and serum aspartate aminotransferase and alanine aminotransferase levels. On the day of sacrifice, livers and kidneys were weighed and observed microscopically for changes in the percentage of degenerative regions and numbers of degenerative tubules in the kidney. Results: β-glucan showed no hypoglycemic effects in the STZ-induced diabetic rat model. However, it had favorable effects on decreasing diabetic complications related to diabetic nephropathy and hepatopathy. Conclusion: Based on the results of this study, it was concluded that β-glucan showed favorable effects in decreasing diabetic complications in STZ-induced rat diabetes model.

Background: Nitrite is a multifunctional food additive used for control of toxigenic Clostridium botulinum in foodstuffs. However, there is a growing concern about the carcinogenic and teratogenic effects of nitrite. The present research was done to assess the effects of Citrus sinensis essential oil and nitrite on the growth probability of C. botulinum type A using predictive mathematical modeling technique in broth media. Methods: Essential oil of C. sinensis was collected using Clevenger. Multifactorial design included diverse C. sinensis, nitrite and NaCl concentrations and also different pH ranges and storage temperatures were arranged in BHI broth medium. C. botulinum type A strains were then inoculated and their growth model was analyzed. Results: The synergistic inhibitory effects of nitrite and C. sinensis were significant (P<0.05). C. sinensis (0.045%) and nitrite (20 ppm) strongly decreased the growth of C. botulinum (log P%= - 2.2 versus log P%= 1.15). Decreasing temperature up to 25°C significantly affected growth probability of C. botulinum (P<0.05). Increasing NaCl concentration up to 3% did not cause any significant differences in the growth of C. botulinum (P= 0.062). Bacterial growth in broth media was completely inhibited at pH 5.5 and also in media contained C. sinensis (0.045%) and nitrite (60 ppm) at pH 6.5 (log P%= -3.76). Conclusion: Using certain concentrations of C. sinensis essential oil with other suboptimal factors (pH and temperature) and nitrite can control the growth of C. botulinum in broth media.

Background: The increase in the production of green coffee oil by pressing has generated as a residue the press cake or biomass, whose characterization allows the evaluation of its potential as a source of extracts rich in nutrients and bioactive compounds. Objective: The objective of this study was to assess the green coffee beans quality and its relation to the by-product (biomass) obtained from the beans mechanical pressing to obtain oil (generated by the oil industry), making information available on the effect of the pressing process on the biomass characteristic. Methods: Soluble solids, bulk density, pH, acidity, nutritional value, sugar, wall components, enzymatic activity, caffeine, chlorogenic acids, tannins, and total phenolic content were carried out. Results: By comparing the composition of the green beans and biomass, it could be observed that many compounds (protein, fiber, ash) were not extracted by the mechanical pressing process, in which the oil is removed but with a very low yield (< 20%). There was a reduction in the enzymatic activity of PPO (21.16 U g^-1), POD (3.18 U g^-1), and PG (7.39 U); PME (17281.9 U g^-1) showed an increase in its activity in the biomass; lipase activity was not statistically altered. The results indicated the potential of the biomass to obtain products based on caffeine (0.9%), chlorogenic acids (11.66 mg L^-1), phenolic compounds (131.1 mg 100 g^-1), and oil (6.27%). Conclusion: The green coffee beans biomass is still a rich source of nutrients that could be exploited by the industry.

Background: Phenolics and carotenoids are natural antioxidants, which provide health benefits and protect against degenerative chronic diseases. Utilization and identification of foods with a high content of these have received greater attention nowadays. Objective: The present study reports the total phenolics (TPC) and total carotenoids (TCC) contents of thirty-two selected unconventional vegetables growing in Bangladesh. In addition, they were also analyzed for their antioxidant potentials. Methods: Folin-Ciocalteu and acetone-petroleum ether extraction followed by spectrophotometric measurements was employed for TPC and TCC, respectively. The antioxidant capacities of the selected unconventional leafy vegetables were analyzed using DPPH and Trolox equivalent antioxidant capacity (TEAC) assays. Results: The results revealed that the TPC ranged from 82.41 mg GAE/100 g in Kiokro to 2711.05 mg GAE/100 g in Mrolapiong whereas the TCC values ranged from 43.05 μg/100 g in Fala to 12863.54 μg/100 g in Roktodrone. The study findings also revealed that the selected plant samples exhibited high antioxidant capacities. Mrolapiong demonstrated the highest DPPH inhibition (91.31%) and TEAC (485.55 μmol Trolox/g) value than others. The antioxidant capacities were attributed to phenolic compounds as there exists a positive correlation between these two variables. Bioactive phytochemicals are widely distributed in these vegetables, although their amounts vary among the different types of vegetables. Conclusion: The study results suggest that the analyzed vegetables may provide a possible source of dietary antioxidants and serve as materials for functional foods. Therefore, their production and consumption must be encouraged in order to preserve biodiversity and prevent their extinction.

Background: Cereal-based beverages can provide essential nutrients and phytochemicals as well as being suitable carriers for probiotics. Prebiotic ingredients present in grains or incorporated into beverages can improve the growth of probiotics leading to the emergence of functional synbiotic beverages. Objective: This study aimed to produce a malt-based synbiotic beverage containing inulin as a prebiotic and three strains of probiotics and evaluate its physiochemical and antioxidant properties during storage. Methods: A synbiotic malt beverage containing 2.25% inulin and 2.25% sucrose with three probiotic strains including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum was produced and its chemical properties, antioxidant activity, total phenolic compounds and viability of probiotics were determined during 28 days of storage. Results: The results showed that although the viability of probiotic bacteria in synbiotic malt beverage was decreased during refrigerated storage, it remained above 107 cfu/mL. The lowest and the highest viability was observed in the case of L. acidophilus and L. plantarum, respectively after 28 days of storage. pH, brix and total sugar decreased due to probiotic growth and activity. Ethanol concentration increased, but was lower than 0.1% in all samples and thus the final product can be considered as non-alcoholic. Moreover, the content of phenolic compounds was increased in samples with probiotics due to the hydrolysis of glycosylic phenolic compounds and the generation of free phenolic compounds. The samples containing L. casei presented the highest total phenolic content followed by L. acidophilus and L. plantarum, respectively. Malt beverages containing L. casei showed the highest antioxidant activity followed by samples with L. acidophilus and L. plantarum. Conclusion: It can be concluded that proper probiotic strains besides inulin as a prebiotic can be used for the development of a functional synbiotic malt beverage with high phenolic content and antioxidant activity.

Background: Red dragon fruit (Hylocereus polyrhizus, (F.A.C. Weber) Britton & Rose) is widely consumed all over the world nowadays. The peel and flesh of red dragon fruit contain many bioactive compounds with high antioxidant activity. The preparation process is critical to maximizing the yield of the antioxidant content. Objective: The objectives of this research were to evaluate total phenolic content (TPC), total flavonoid content (TFC), as well as the antioxidant activity of peel and flesh of red dragon fruit prepared by various methods. Methods: The fresh and dried samples of peel and flesh of red dragon fruit were prepared via maceration and non-maceration process. Ethanol (96%) was used as the solvent in maceration. In the nonmaceration process, the samples were ground using a blender and pressed using a juicer. TPC was analyzed by Folin-Ciocalteau methods, while TFC was determined by spectrophotometry UV-Vis with AlCl3. Antioxidant activity was analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene bleaching (BCB) tests. Results: TPC from all of the measured samples varied from 22.43 ± 0.27 to 80.54 ± 0.43 mg GAE/g dry extract. The highest TPC concentration was found in the blended peel via maceration and the lowest concentration was found in the blended flesh without maceration. The dried peel via maceration treatment had the highest TFC (51.96 ± 0.084 mg of QE/g dry extract). Regarding to the antioxidant activity, the blended flesh ethanolic extract and blended peel ethanolic extract had the highest DPPH radical scavenging, IC50=966.83 ± 11.62 and 973.81 ± 3.571ppm, respectively. While the blended peel ethanolic extract had the highest BCB antioxidant activity (IC50= 45.48 ± 6,79 mg/mL). Conclusion: Preparation methods affect the antioxidant activity of red dragon fruit peel and flesh. The highest TPC and antioxidant activity (BCB test) can be found in the ethanolic extract of the blended peel. The highest TFC can be found in the ethanolic extract of dried-peel. Both the ethanolic extracts, blended peel and blended flesh, had the same DPPH radical scavenging activity.

Background: Black olive contains considerable concentrations of phenolic compounds, which can result in a higher antioxidant component compared with green olives. Sometimes, as food fraud, the use of unwanted substances has been observed such as iron sulfate or iron particles for blackening olives, eventually causing adverse effects on the tissues of the digestive tract, brain, kidney, and liver in the consumer. The main purpose of this study was to determine flavonoids, iron content and ion sulfate in canned black olives. Methods: Canned black olive from inland/imported and traditional/industrial samples were collected. The amount of iron, sulfate ion, and flavonoids content were measured by ICP-OES and spectrophotometer, respectively. Results: Industrial black olives (brand N) from Turkey showed the highest iron content (110.17 mg/kg) and traditional black olives purchased from Rudbar, showed the lowest iron content (6.72 mg/kg). These values were lower than the iron limit in canned black olives (150 mg/kg). The highest and lowest levels of sulfate were also found in the traditional black olive of Rudbar and industrial black olives of Greece, respectively. Sulfate amount was determined between 23.225-82.102 mg/kg. Traditional black olives of Roudbar had the highest flavonoid, and the lowest flavonoid content was shown by the industrial black olive of Turkey. The pH was in the range of 4.4-4.8, indicating that the pH of any of the samples was not higher than the standard maximum level. Conclusion: According to the results of this study, iron sulfate has not been added intentionally to the collected samples.

Background: The purpose of this study was to analyze the menu engineering data: preferences, acceptances, and popularity indexes of local food package menus with low to moderate glycemic index and how these variables affect the glycemic response of subjects with type 2 diabetes mellitus (T2DM). Methods: This study was a one group pre and post-test experimental study with 21 T2DM participants. A total of 1,764 menu engineering data were obtained during the two-week study period. Fifteen food service survey questions were distributed and anthropometric and glycemic responses were measured. Results: The popularity indexes of the main and snack package menus were significantly different (p=0,000). There was a significant decrease (p<0.05) in Δ RBG levels by 59.6±115.8 mg/ dL (26.7%) and Δ % albumin glycated by 1.5±1.0 (6.1%) (p = 0.000) on 38% subjects with good glycemic control who consumed less food outside the study (12.5%). Price, type of food, type of foodstuff, nutrient content, portion size, food appearance, food texture, GI values, food menu name, and menu conformity to the environment were important considerations in the menu preference and popularity. Conclusion: This study showed that the local food package menu can control the glycemic response of T2DM participants while having a high popularity index. This finding provides an opportunity for the foodservice industry to operate sustainably by considering the factors desired by consumers with T2DM in controlling their long-term glycemic response.

Background: Banana by-products are undervalued and their potential remains untapped. They are often composted after the fruits are harvested, reducing the cause of environmental pollutions due to open burning. Objectives: The study aims to identify the bioactive compounds in banana [Musa acuminate x balbisiana Colla cv. Saba (Musaceae)] inflorescence buds that are responsible for the antibacterial activity on selected foodborne pathogens. Methods: Dried inflorescence buds were extracted using methanol and subsequently partitioned into chloroform, ethyl acetate, butanol and deionized water. Further isolation of bioactive components was based on a bioassay-guided fractionation and the inhibitory activity at various concentrations against selected foodborne pathogens was determined. The compounds were identified using highperformance liquid chromatography coupled with electrospray ionization tandem mass spectrometry (LC-MS/MS). Results: The SPE-fraction 3 (BWF-3) purified from the methanolic water partition of banana inflorescence showed the most prominent inhibition against Staphylococcus aureus with minimum inhibitory concentration at 12.0 μg/ml. The BWF-3 was later identified as proanthocyanidins with epigallocatechin as the main extension unit. Additionally, the survival of Listeria monocytogenes increased with the fortification of ferum (II) and (III) at a concentration as low as 1 mM but not for the calcium, magnesium, manganese and glucose. Conclusion: The methanolic partition of banana inflorescence buds could be a potential source of natural antibacterial for food and pharmaceutical applications.

Background: The viability of the probiotics reduces because of the high acid and bile salt concentrations present in the stomach. Probiotic cultures can be protected during processing, storage and passage of the probiotic product through the gastrointestinal tract by the technique of microencapsulation. Objective: In the present study, Exopolysaccharides (EPS) and sodium alginate are incorporated in a different ratio to form the encapsulation matrix. They have also been checked for improving the viability of lactic acid bacteria in simulated GI conditions. Methods: EPS were isolated from a reference strain of L. acidophillus and the two strains P8 and Cu3 isolated from pumpkin and cucumber. Microencapsulated beads were formed using a different combination of EPS and sodium alginate and were analysed in terms of viability, bile tolerance, acid tolerance, survival in gastrointestinal conditions, and antibiotic susceptibility conditions. Results: The results indicated that the increasing concentration of EPS has significantly increased the survival of microencapsulated probiotic in simulated gastrointestinal conditions. The treatment T4 was found to be the best for all the tested conditions. Conclusion: This study has shown the potential application of EPS in microencapsulation to protect probiotics against the adverse condition of the gastrointestinal tract.