Current Nutrition & Food Science - Volume 16, Issue 9, 2020

The presence of phytochemical constituents, such as alkaloids, flavonoids, polyphenols, fatty acids, etc., within various parts of Carica papaya is highly valuable for various health and medicinal benefits. This paper aimed to review various sample preparation and extraction methods, including conventional extraction and greener extraction methods of phytochemical compounds from Carica papaya. In this review, the methodology used was based on comprehensive data searched from the Web of Science for literature review and technology benchmarking. An in-depth discussion, including advantages and drawbacks, of each sample and extraction methods of Carica papaya Linn. are presented and outlined. Furthermore, key solutions were proposed to overcome issues faced in conventional extraction methods and the challenges encountered in larger extraction scale ratios were also presented to complement the movement towards more sustainable and greener extraction processes.

Background: Colour and turbidity (appearance), odour and flavour, taste, and texture are the main parameters affecting consumer’s perception of juice quality. Anthocyanins, as natural antioxidant and water-soluble pigment, exist in red fruit juices which are extremely unstable and more susceptible to degradation. These mainly include anthocyanins, pigments, proteins, and vitamins that are thermally sensitive. Objective: The present study focuses on the treatment of three different fruit juices namely red grape, pomegranate, and sour cherry using different preservative methods and evaluation of their organoleptic properties. Methods: Four preservative methods including pasteurization (90°C for 30 sec), mild heat treatment (60°C for 4, 8 and 12 min), sonication (25°C) and thermosonication (90°C) using amplitude levels of 24.4, 42.7 and 61 μm for 4, 8 and 12 min, have been used for the treatment of the three selected fruit juices. Results: Obtained results indicate that untreated grape juice had maximum L* value (29.83) and the pasteurized grape juice had a minimum L* value (25.77). Furthermore, while a* values of untreated grape, pomegranate, and sour cherry juices were 39.7, 42.03 and 38.13, respectively, these pasteurized juices had minimum a* values of 35.3, 38.47 and 36.97, respectively. In addition, results revealed that sonication and mild heating had minimum effects on colour and appearance, odour and flavour of all three studied juices. Furthermore, significant positive (p#130;0.05) effects of thermosonication were observed for the cloudiness parameter of the studied juices. Maximum acceptability scores were achieved by mild heat-treated grape juice at 60°C for 8 min (8.33), thermosonicated pomegranate juice at 60°C and amplitude of 24.4 μm for 4 min (7.33) and sonicated sour cherry juice at 25°C and amplitude of 24.4 μm for 4 min (9.33). Conclusion: Different preservative methods with optimum processing conditions were successfully utilized to minimize the changes in the sensorial and physicochemical properties of the treated juices.

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

Background: Andrographis paniculata is often used as functional foods owing to its broad range of pharmaceutical activities due to the presence of main terpene compounds such as andrographolide, 14-deoxy-11,12-didehydroandrographolide and neoandrographolide. The aforementioned compounds must be extracted from the plant material before it can be routinely used as a functional food ingredient. Objective: This work presents an optimisation study of microwave-assisted extraction (MAE) of terpene from Andrographis paniculata. In this study, two factors at three-level central composite face centred design was employed to optimise the process variables, including the effect of microwave power (75-175 W) and ethanol concentration (20-85%) on extraction of terpene from Andrographis paniculata. Methods: The experimental design was set based on initial screening on the effect of mesh size and solid solvent ratio. The present work was performed at fixed mesh size and solid solvent ratio, which corresponds to the highest yield established experimentally. Two most significant factors, i.e. microwave power and ethanol concentration was chosen and further studied for optimisation using a response surface methodology. The three-level, two-factor central composite design (CCD) has been employed to determine the effect of microwave power (15, 25 and 35 W/mL) and ethanol concentration (20, 52.5 and 85%) on the yield of terpene extraction. Identification and quantification of the terpene were performed via Ultra-Performance Liquid Chromatography- Photodiode Array (UPLCPDA). Results: The regression analysis showed good fit of the experimental data to the quadratic equation with coefficient of determination (R2) value of 0.997. The optimum condition was found at microwave power of 140 W with 85% ethanol concentration, produced the highest yield of andrographolide (10.926 ± 0.053 mg/g DW), 14-deoxy-11,12-didehydroandrographolide (4.336 ± 0.215 mg/g DW) and neoandrographolide (5.698 ± 0.252 mg/g DW). The model developed through response surface modelling has a desirability of 97.5% and the error between the experiment and the model predictions ranged from 2.4 to 5.2%. Conclusion: A successful optimisation of terpene extraction from A. paniculata via MAE was achieved at microwave power of 140 W and 85% ethanol. The model developed from the regression analysis is sufficiently accurate and can be used to predict the yield of terpene extraction from A. paniculata.

Background: Spices are mostly used as additives in food regularly to enhance the taste and flavour. From ancient times, the plant of Piperaceae family contributes a large variety of species to the spices section, from which Piper nigrum is one of the widely used spices worldwide in culinary and as a medicinal agent. Piper nigrum is known as the king of spice due to its impactful constituent ‘piperine’. Objective: To report a comprehensive view on the botanical description, traditional and culinary use, phytochemistry, pharmacological activity, and toxicology of P. nigrum. Methods: Literature searches were carried out in various databases, such as PubMed, SciFinder, and Google Scholar for peer-reviewed research literature about traditional and culinary use, biologically active compounds and distinctive pharmacological activities along with toxicology of P. nigrum. Results: The main outcomes from the search are the bioactive compounds responsible for various pharmacological activities, such as alkaloids, glycosides, terpenoids, steroids, flavonoids, tannins and anthraquinones. Apart from its traditional uses, it is accounted for the treatment of numerous diseases worldwide. Pharmacologically, the plant has been investigated for antioxidant, antimicrobial, digestive, antidiarrheal, anticancer, neuroprotective, analgesic, anti-inflammatory, hypoglycaemic, hypolipidemic, hepatoprotective, antihypertensive, antithyroid and antiasthmatic activities. Black pepper showed no toxic effect up to 250 times more than their usual amount. Conclusion: The overall review suggests that P. nigrum is not just a commonly utilized spice but also at the same time utilized as a traditional plant with immense therapeutic potentials. The review also suggests that limited work has been reported on the neuropharmacological activity of P. nigrum. So, scientific evaluation of its neuroprotective effect can be a thrust area for the research.

Background: The knowledge of herbs and its uses is not fully explored in India. Chlorophytum borivilianum (family: Liliaceae) is one of the highest valued medicinal plants found in the Indian forest. Traditionally, it is used after delivery by the females in different compositions in the form of “Laddoos”. Objective: This study reviewed the nutritional and medicinal applications of Chlorophytum borivilianum properties with the current status and future possibilities. Chlorophytum borivilianum is a well-known tonic and an aphrodisiac drug extensively used in Ayurvedic medicines. The main source is from the forest area, efforts are made for its cultivation to fulfill the growing demand. Methods: A detailed study was carried out by analyzing national and international scientific databases like Pub Med, SciFinder, Scopus and Web of Science, thesis, and recognized books. The researcher himself cultivated Chlorophytum borivilianum on his farm during the period from 2000 to 2008. Results: Chlorophytum borivilianum roots are used for the preparation of nutritional tonic used in general sexual weaknesses. It has a huge and consistent demand in the national and international markets. The pharmaceutical and therapeutic value of Chlorophytum borivilianum has a great significance due to the presence of a specific constituent, i.e., saponins of secondary metabolites. Recent studies of Chlorophytum borivilianum have identified a wide range of pharmacological applications, most importantly, aphrodisiac, immune-modulatory, and anticancer activities. Conclusion: Some of the barriers are observed, such as a lack of research and development on highyielding varieties, quality control, and products and process development. The difficulties in marketing, an unestablished local market for primary processed products, unskilled human power, and equipment, knowledge of the latest technologies and market information are the major constraints observed in the promotion of Chlorophytum borivilianum.

Introduction: Studies have shown the importance of hydration in maintaining the physical performance and physiological responses of athletes. Therefore, the objective of this review was to provide data on the impact of hydration on physical performance and physiological responses during sports practice. Methods: We performed a search of articles published in selected PubMed and ScienceDirect databases from March 2018 to May 2019 using the keywords “hydration”, “dehydration”, “physical performance”, “thermoregulation”, and “hydroelectrolytic repositors”. Results: The scientific data presented in this review show the importance of hydration in maintaining heart rate, maximum oxygen volume (VO2MAX), and the physical performance of athletes. Besides, our results show that when properly performed, hydration can help athletes avoid hyponatremia, fatigue, and quitting due to perceived exertion more quickly. Conclusion: Proper hydration during exercise helps achieve satisfactory physical performance and prevents health-related problems.

Background: Food insecurity refers to a household’s financial inability to access adequate food. Food subsidy programs are the right strategies that have been undertaken for many years in some countries. Aim: This study aims to summarize and compare the impact of some subsidy programs on food security as a narrative review. Methods: Community-based studies analyzing the impact of food policies on food security status and healthy/unhealthy food consumption were reviewed. Our search keywords included food tax, healthy/unhealthy food, food security, food subsidy, targeted subsidy, and Iran. Results and Conclusion: Some subsidy programs aim to improve food security and nutritional status of low-income individuals. Developing countries, for the improvement of food security and hunger, use some food subsidy programs that can improve the food security status. One of the most used programs is a food subsidy program in schools. Unfortunately, the targeted subsidy policy in Iran has affected the nutritional status and food security of households, therefore, it is necessary to implement a food subsidy program for low-income families. Fruits and vegetable subsidies can increase their consumption. Unhealthy food consumption decreases by implementing food tax programs, especially if the number of tax increases. In general, cash subsidies are more beneficial in improving the nutritional status.

The health issues, mainly overweight and obesity are the growing concerns nowadays due to the associated factors and lifestyle changes which significantly have increased the individual’s health care expenditures. Fad diets are promoted as the easiest and simplest way of shedding the extra weight despite the availability of several treatments available. The prevention and treatment measures, including modification in lifestyle, dietary pattern, and physical activity, are the foundation of weight loss. However, the standard treatment measures are not effective for certain populations as they require long time adherence, which leads to the search for other approaches like fad diet. We steered a comprehensive literature review to present the facts related to fad diets to their efficacy and sustainability. Although fad diets have yielded tremendous positive results in weight loss and cardiovascular risk prevention, the studies reported death in long-term interventions and the results and some of them show side effects too. Randomized controlled trials have significantly reported weight loss in comparison with the popular fad diets; however, persisting on the same diet has also reported kidney problems, ketosis, and other metabolic related problems. The conclusion of this critical review reported that gradual weight loss could be attained by the combination of lifestyle modifications, physical activity, and recommended dietary approaches.

Background: Seeds of Cassia auriculata are reported to be used for varying medicinal purposes; however, information on nutritive value and physical properties of seeds remains unexplored. Hence, this study is carried out to investigate the proximate, minerals, fatty acid profile, functional properties, phenolic profiling as well as antioxidant activities of seed in order to give adequate information on its suitability as a possible future food source. Methods: The proximate compositions were evaluated by AOAC, and other standard prescribed methods. Minerals and fatty acids compositions were determined using Atomic Absorption Spectrophotometer and UV-visible spectrophotometers, while anti-nutrient determinations were carried out using standard procedures. Antioxidant activity and phenolic profiles were also analyzed using UVvisible spectrophotometers and HPLC. Results: The results obtained from proximate analysis were: moisture content (9.74%), ash content (4.95%), protein (23.83%), lipid (6.68%), crude fiber (8.93%), total soluble sugars (53.4%) and energy value (412.6 Kcal/100g). The mineral analysis showed that nitrogen, potassium and phosphorus were the predominant elements present in the seeds. Calcium, zinc, sodium, magnesium, copper, and iron were also detected in appreciable amounts. The analyzed anti-nutritional factors were oxalate (1.38 μg/mg), phytate (0.12 μ g/mg), tannin (3.02 μg/mg), phenol (1.11 μg/mg) and saponins (0.0037%). In the seeds oils, palmitic acid (14.01%) was prominent saturated fatty acid followed by stearic acid (5.12%) and arachidic acid (2.17%), while oleic acid (21.31%) and linoleic acid (51.52%) constituted the dominant unsaturated fatty acids. The physicochemical and functional properties revealed that the seeds flour had excellent water absorption index, swelling index, foaming capacity and foam stability. In addition to that, the flour extracts revealed the dose-dependent antioxidant properties of tested extracts of the seed flour. Moreover, the HPLC analysis unveiled four phenolic compounds namely, benzoic acid (0.72 μg/mg), cinnamic acid (0.71 μg/mg), salicylic acid (0.65 μg/mg) and vanillic acid (0.61 μg/mg). Conclusion: The results of the present study revealed that Cassia auriculata seed flour is a good source of important nutrients such as fat, protein, fibre and minerals along with edible phenolics. So the seeds would be a valuable source of dietary supplements especially for growing population and could be used for industrial and pharmaceutical purposes.

Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage. Objective: This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed mucilage as a fat replacer and as prebiotic. Methods: The mucilage was extracted and added at different concentrations to the manufactured cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation of the produced cream cheese were investigated. Results: The results showed that the addition of mucilage to the cream cheese increased the protein, ash and the total solids while the moisture content and the pH values were decreased. Cream cheese viscosity significantly increased with the addition of flaxseed mucilage and decreased during the storage period. The results also showed that the combination of flaxseed mucilage and probiotic bacteria has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa and Yersinia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic bacteria and improved the overall sensorial characteristics of the cheese. Conclusion: The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria.

Background: In the previous study, investigators have synthesized acrylamide grafted and carboxymethylated derivatives of neem gum and evaluated their potential in the formulation of nanoparticles. In continuation of previous work, authors have evaluated neem gum polysaccharide (NGP), acrylamide grafted neem gum polysaccharide (NGP-g-Am) and carboxymethylated neem gum polysaccharide (CMNGP) as binding agent in the tablet dosage form. Methods: Diclofenac sodium was used as a model drug while microcrystalline cellulose and talc were used as excipient in the preparation of granules employing wet granulation technique. NGP, NGP-g-Am and CMNGP were utilized as binding agent in the preparation of granules. Prepared granules were characterized for various pre-compression and post-compression parameters. Results and Discussion: Binding agents were used in the concentration of 4-24%w/w. NGP incorporated granules showed more bulk density and lower values of tapped density, Carr’s index, bulkiness, Hausner’s ratio and angle of repose as compared to NGP-g-Am consisting granules. NGP-g-Am consisting tablets showed more hardness and zero friability as compared to NGP based tablets. Drug content was found lower for the tablets having grafted polymer in place of NGP. CMNGP were also utilized to prepare granules but granules were not be able to compress keeping all the compacting parameters same as used in the case of NGP and NGP-g-Am consisting granules. NGP and NGP-g-Am were able to sustain drug release up to 6 and 8 h, respectively. Conclusion: It can be concluded that NGP-g-Am induces better properties when used as a binder in the tablet formulation than native polymer, while CMNGP cannot be utilized as a binding agent in the preparation of a tablet.

Objective: The surface modification of high temperature processed potato chips by structurally stable carbohydrate polymer from Abelmoscus esculentus and Gracilaria corticata were studied. The 1% A. esculentus carbohydrate polymer surface coated chips had less coating pick up than the chips coated with a combination of polysaccharide 1% A. esculentus + Gracilaria corticata polysaccharide. Methods: The mucilage polysaccharides were extracted from the A. esculentus and Gracilaria corticate by hot solvent extraction. The mucilage coating solutions were prepared at 1% concentration individually and in combination for coating the potato strips. The proximate analysis and characterisation of edible coated potato chips were investigated. Results and Discussion: The proximate analysis of carbohydrate polysaccharide coated potato chips showed a reduction in terms of fiber, ash, reducing sugar with a corresponding increase in protein content than control snacks without any coating treatment. The instrumental textural analysis revealed that maximum force required puncturing the surface structure of 1% A. esculentus and 1% A. esculentus + Gracilaria corticata was 16.3-14.04N and 16.95-14.17N which was higher than the force required for puncturing the surface structure of control chips (15.4-13.3N). The instrumental color analysis was performed by image analysis technique, and the effect of the color values of the structural polysaccharide on snack surface were expressed as L*a*b* values. Conclusion: The structural stability of both polysaccharides obtained by fracture force was well in agreement with all of the sensory attributes which showed that they could act as structurally stable polymers that could yield the highest crispiness value for the potato chips with better consumer acceptance.

Background: Consumers have become aware that the industrial methods of honey production have greatly affected the environment and product quality. Today, they want a reorientation of these production modes to obtain healthy and natural organic products. Objective: This study is conducted to evaluate, for the first time in Algeria, the physicochemical composition of organic honey’s harvest in the organic- North West Algerian area. Methods: Twenty-four samples of organic honey were harvested according to the organic beekeeping rules, by selected volunteer beekeepers in organic regions and hives, and then, they were extracted by the traditional method. Physicochemical parameters, such as pH, free acidity, density, electrical conductivity, diastase activity, carbohydrates, hydroxyl methyl furfural (HMF), water content, ash, color intensity and specific optical rotation were evaluated. Results: Mean values obtained for physicochemical parameters were: pH as 3-4.8, electrical conductivity as 0.123-1.180 mS/cm, free acid as 8-30 mEq/kg, diastase activity as 8.02-40.54 (Shade units), carbohydrates as 60.21-77.07%, sucrose as 1.04-8.97%, HMF quality as 4.67-27.63 mg/kg, water content as 14.2-19.0%, ash as 0.09-0.86%, color intensity ABS450 as 288-1467 mAU, color intensity (Pfund scale) as 0.30-137.34 mm and specific optical rotation at (-16.1)-(-3.8). The analysis indicated that organic honey samples grown in selected sites of our local area are of good quality. All of the obtained values were within the limits imposed by the present legislation (Codex Alimentarius). Conclusion: Analyzed honey samples are characterized as biological products of excellent quality with interesting nutritional properties.

Background: Pumpkin is a rich source of dietary nutrients utilized for its leaves, pulp, and seeds to add value to the food product. Objectives: The study was designed to assess the effects of pumpkin powder as a partial replacement of wheat flour on proximate analysis, bioactive component, physical, and sensory properties of cake. Methods: The cakes were prepared by replacing 5%, 10%, and 15% of wheat flour with pumpkin powder and compared with control cake where no pumpkin powder was added. Results: Water and oil holding capacity of pumpkin powder were found significantly higher (P<0.05) than wheat flour but there was no significant (P>0.05) difference found in emulsion activity and emulsion stability. Protein and ash content of cake also increased with increasing substitution of pumpkin powder in wheat flour. Pumpkin powder increased the bioactive compound of cake and increased with increasing incorporation on wheat flour. Highest β-carotene content was observed in 15% pumpkin cake (1.12 mg/100g) followed by 10% cake (0.91 mg/100g). Total phenolic content also increased in pumpkin cake than control cake and the highest concentration was found in 15% pumpkin cake. Increasing proportions of pumpkin powder results in increasing antioxidant capacity of cake and found 11.24% to 19.76% for control to 15% pumpkin cake. In texture profile analysis, the hardness of samples increased slightly and vice versa for chewiness in pumpkin powder cake. Conclusion: The addition of 10% pumpkin powder significantly improved the nutritional as well as sensory attributes of cake.

Background: Ofe-Owerri is an expensive traditional soup in Nigeria, prepared using Oha (Pterocarpus soyauxi), Ukazi (Gnetum africanum), Uziza (Piper guineense) and cocoyam (Colocasia esculanta) as the major vegetables. The soup is highly celebrated for its traditional therapeutic and nutritional potentials. Objective: In this study, we assessed the proximate and mineral components, sensory and microbial qualities of the Ofe-Owerri soup in a cooked and packaged form. Antioxidant status and phytoconstituents of the major vegetables of the soup were also determined. Methods: Established methods were used as previously reported in the literature. Results: Calcium was the most concentrated mineral, whereas lead was absent. High moisture (63.45%), crude protein (14.60%) and fat (13.27%) were found in the soup. The major ingredients (vegetables) used to prepare Ofe-Owerri contain phytochemicals such as phenolic compounds and saponins, and showed potent antioxidant activity in various in vitro models, with uziza displaying the highest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The vegetables exhibit reductive capacity against oxidants, and chelation of metallic free radicals. There was no significant difference (p≤0.05) in the sensory parameters of Ofe-Owerri soup kept frozen in foil and plastic containers, respectively, for 21 days. Conclusion: This study showed that Ofe-Owerri is a good dietary source of nutrients and possesses phytoconstituents with potential beneficial health effects. When properly packaged, the soup can be stored safely for up to three weeks.

Background: The consumption of meals at resturants has increased mass catering establishments. Such food services may present several risk factors for foodborne diseases, which have a substantial negative impact on public health. The smallest business with no technical or financial support struggles to comply with food safety European Regulation. The aim of this four years study was to assess Good Manufacture Practices (GMP) in Portuguese restaurants applying a designed food safety methodology, FoodSimplex, through audit data to determine good manufacture practices, and microbiological sampling of the meals before and after its implementation, by food groups according to their risk. Methods: FoodSimplex is a combination of four stages methodology, based on Hazards Analysis and Critical Control Point (HACCP), combined with technical-functional and food safety audits, with pretested checklist, training and microbial analysis (Mesophylic bacteria, Listeria monocytogenes, E. coli, Coagulase-positive staphylococci and Salmonella spp) of the meals served. Results: Results of the food safety audit for GMP parameters showed a general improvement with 80% compliance with the checklist subitems. The ready-to-eat food samples presented, regarding the total mesophilic aerobes count, a statistical significant change to acceptable and satisfactory condition (p-value= 0.029). 100% compliance, with acceptable and satisfactory results was observed for Listeria monocytogenes (p-value= 0.180) and for E. coli, coagulase-positive Staphylococci and Salmonella spp., all the food samples presented satisfactory results in the study (100%). Conclusion: At the end of the investigation period, a decrease in bacterial populations in food samples was observed with an improvement of the GMP audit data which indicated that the FoodSimplex methodology improved the food safety status of these establishments.