Current Nutrition & Food Science - Volume 20, Issue 1, 2024

Non-enzymatic protein glycation occurs spontaneously via the formation of sugarprotein Schiff adducts. The end products of this pathway are terminally misfolded proteins popularly known as Advanced Glycation End (AGE) Products. Glycated proteins account for a diverse spectrum of physiological maladies including arteriosclerosis, renal failure, diabetic complications, obesity, and neurological disorders. AGEs not only jeopardise the functionality of modified proteins but also induce the formation of Covalent protein cross-links. Glycation has the potential to induce the unfolding and refolding of globular proteins into cross-β structures thus resembling many amyloid deposits like amyloid beta, tau protein, and prions. However, glycation-induced amyloid formation is not a generic property of proteins; instead, it is guided by the nature and conformation of the protein, the type of glycation agent as well as the solution conditions governing the glycation reaction. The half-lives of AGE adducts are prolonged by their impaired proteasomal clearance since glycation modifies the lysine residues and renders them unavailable for ubiquitination. AGEs are cleared via sequestration with specific cell surface receptors (RAGE); subsequently, downstream signalling events involving MAPK and NF-ΚB result in the activation of inflammatory response or the apoptotic pathway. This perspective article discusses the current developments in understanding the various facets of glycationassociated protein aggregation and the corresponding development of amyloid-like entities.

For instance, antifoam compounds are used at concentrations ranging from a few ppm to a particular percentage of the product's total weight. They can either work together in a synergistic way to benefit one another or compete with one another. In order to "prohibit the use of additives in foods that have not been adequately studied to ensure their safety," the Food, Drug, and Cosmetic Act was modified in September 1958. Any substance whose intended use causes it to become a component of or to significantly alter the properties of food is considered a food additive (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding food; and any source of radiation intended for any such use). There are several well-known benefits to using additives. A wider range of food products, a reduced cost of food, and a safer and more nutrient-dense food supply are just a few of the significant advantages. Early American laws created the concept of "Generally Recognized as Safe" for particular dietary components, which was later clearly defined to include scientific data. The Code of Federal Regulations contains additional provisions pertaining to specific food additives. The use of food additives in member nations is governed by three key directives in the European Union. Australia and New Zealand follow the same legal system as Europe. In contrast to chemical additions, which must adhere to tight regulations, natural source additives are handled differently in Japan. This review provides general information on how additives can be used to achieve a variety of goals and how to draw conclusions from a range of authorities for distinct categories.

Palms have been a source of food, drinks, oil, lumber, sugar, and the sap it produces. Palm sap is a refreshing, non-alcoholic beverage that has a plethora of health benefits. Some examples of palm-based beverages are Neera, toddy, tuba, wine, arak, and other traditional fermented drinks, along with concentrated syrups. Palm sap-based beverages are high in carbohydrates, vital amino acids, and vitamins and are consumed as energy drinks around the world. Antioxidants, which have been shown to have a good effect on human health, are also found naturally in palm-based beverages. Technological advancement, marketing, and a lack of research and training hinder the commercialization of nutritional by-products made from palm sap. The current review aims to focus on palm-based beverages, their health benefits, recent developments, and future perspectives.

Background: A detailed study on vitamin D status in India has revealed a significant frequency of vitamin D insufficiency among people. People's hectic schedules cause various deficits in their bodies since they are not exposed to enough sunshine, which results in inadequate vitamin D intake over time, diminished sunshine exposure, the kidney's failure to convert 25(OH)D to its active form, or insufficient vitamin D absorption through the digestive system.Objective: The study aimed to explore the role of vitamin D in young adults and explain some of the vital roles of vitamin D in human bodies, as well as display the prevalence of vitamin D in India along with its pathophysiology, metabolism, and several mechanisms of action.Methods: We have searched several research and review articles in English on Medline, Scopus, Pubmed, NCBI data, Science Direct, and the Cochrane Library of systematic review databases from 2000 to 2022.Results: According to a comprehensive study, our bodies require vitamin D for bone formation and maintenance. It is also important for controlling a variety of other cellular functions in the body.Conclusion: The importance of vitamin D and the repercussions of its insufficiency must be made known to the general population and healthcare practitioners. On average, our Indian cuisine falls short of a normal adult's daily vitamin D need. This emphasises the importance of vitamin D fortification in diverse foods through governmental initiatives. This silent pandemic has to be tackled with strong public health measures.

Background: Raman spectroscopy has evolved into an important fast, rapid, direct, and non-destructive technique that has recently been applied in different fields.Objective: The present work aims to study the theoretical bases and the experimental techniques relate to Raman spectroscopy and highlight the performance as well as the different applications of the technique.Methods: Spectroscopy, in general, is the study of the interaction between electromagnetic radiation and matter, which corresponds to the emission or transmission of energy in the form of a wave at a given frequency. Raman spectroscopy is based on the inelastic diffusion of photons on electrons. The change in electron energy level leads to different modes of vibration of a molecule. These different vibration modes occur at specific frequencies for each molecule.Results: Raman spectroscopy is used in chemistry as a tool to identify molecules in a sample. Indeed, each Raman peak is associated with a vibration mode of a molecule; it is considered as a more useful approach to monitor the chemical parameters of samples tested in several fields, especially in food safety.Conclusion: This review covers the current research status and prospects of Raman spectroscopy. The Raman effect is considered from the time of its discovery as a great gift for chemists because it contributes to a better characterization of the structure of matter.

Background: Micronutrients play a vital role in the maintenance and proper functioning of body tissues. Micronutrients broadly consist of minerals and vitamins. These vitamins and minerals are of supreme importance in the treatment of an eclectic variety of diseases and are obligatory for many metabolic processes.Objective: The objective of this review is to give a comprehensive overview on the role of micronutrients in the treatment of broad-spectrum diseases and also give insightful knowledge regarding the numerous food sources for obtaining nutrients, their dietary reference values, and their deficiencies. In this review, the authors have also highlighted the role of micronutrients in COVID- 19.Findings: A properly balanced diet provides an acceptable amount of nutrients in the body. Deficiency and excessive nutrients in an individual's diet may cause diseases or abnormal conditions. An improper diet may be responsible for the occurrence of deficiencies in iron, calcium, and iodine. Minerals like iron, boron, calcium, cobalt, phosphorous, and vitamins like K, E, A, D, and Riboflavin can cure and treat fatal diseases like Alzheimer's, bone development conditions, osteoporosis, anemia, inflammatory bowel, and HIV Infections.Conclusion: Micronutrients are essential for metabolism and tissue function. Sufficient consumption is thus required, but providing additional supplements to persons who do not require them may be detrimental. Large-scale studies of varied micronutrient dosages with accurate outcome indicators are needed to optimize intakes in different patient groups and the general population at large. In this review, the authors have highlighted the crucial role of micronutrients in health and disease.

Aims: The present study was carried out to evaluate the quality and quantity of lipids and fatty acids in Mauritanian sardines (Sardinella aurita) and Moroccan sardines (Sardina pilchardus).Methods: Gas chromatography/mass spectrometry (GC/MS) and Fourier transform infrared (FTIR) analyses were adopted thereof.Results: the studied samples were found to be very rich in lipids: 17-26% for Mauritanian sardinella and 45-48% for Moroccan sardine. Thus, GC/MS analyses revealed that the fatty acids contents in both samples were subdivided into three essential groups: polyunsaturated, monounsaturated and saturated fatty acids. The semi-quantitative analysis results, calculated using chromatographic peak areas, have shown that Moroccan sardine is very rich in polyunsaturated fatty acids (mainly docosahexaenoic (DHA) and ecosapentaenoic (EPA) acids) and monounsaturated fatty acids (mainly oleic acid), compared to Mauritanian sardinella, who is very rich in monosaturated fatty acids (mainly palmitoleic acid).Conclusion: The lower valuable lipid content of sardinella was probably due to sampling conditions realized during the reproduction period. On the other hand, the omega-6/omega-3 ratio is higher in Mauritania sardinella than in Moroccan sardine.

Background: The goldenberry is a fruit that grows in the Andean valleys of Ecuador and Peru. The goldenberry has a high nutritional value, thanks to the presence of ascorbic acid, carotenoids, and total phenols. Also, this fruit has shown the ability to attenuate hepatorenal injuries, antidiabetic and antihypertensive effects, and hepatoprotective effects.Objective: The work aimed to take advantage of the nutritional and medicinal properties of the goldenberry (Physalis peruviana L.) by developing a juice substituting sucrose for low-calorie sweeteners. Also, this study evaluated the effect of these sweeteners on sensory, physicochemical, and quality of juice attributes.Methods: Different formulations were tested, varying the percentage of pulp, sweeteners (sucrose, sucralose, and acesulfame K), and stabilizer (xanthan gum). The formulations were subjected to sensory analysis using 48 semi-trained tasters. The acidity, pH, soluble solids, and density were analyzed using the methodology described in Ecuadorian standards. In addition, the nutritional and microbiological quality was analyzed, and a shelf-life study was carried out under normal and accelerated conditions.Results: The best formulation was elaborated with 30% goldenberry pulp, 0.016% acesulfame K, 0.0054% sucralose, and 0.1% xanthan gum. The best formulation showed 0.3% of protein, 0.3% of ash, 4% of carbohydrates, and 35 mg/100 g of vitamin C. Consumption of 500 ml of the beverage provided 17 Kcal. It can be preserved for 2.5, 1.6, and 0.8 months at 8, 20, and 35ºC storage temperatures, respectively.Conclusion: The best formulation scored better in odor and general acceptability attributes. Also, this formulation showed a synergistic effect between the fruit components and the low-calorie sweeteners, generating an effect that intensifies the sensory fruity aroma.

Background: Periodic monitoring of food quality can help determine the staff's satisfaction at any institution, such as the hospital. However, the lack of published studies on the evaluation of staff's satisfaction with hospital food prompted us to conduct the first survey on this topic in Tunisia. The aim was to determine the prevalence of food satisfaction among health professionals and identify factors affecting the satisfaction level.Methods: It was an analytic cross-sectional study conducted among all staff members of Farhat Hached University Hospital in Sousse in November 2020. Data collection took place over a period of 10 days with one service being surveyed per day. Free and informed consent was obtained from all participants. Categorical variables were described in percentages and compared using the Chisquare test. Univariate analyses were performed to examine associations between the level of satisfaction and various factors. Binary logistic regression was used to eliminate confounding factors.Results: A total of 240 professionals participated in the survey. The majority were female (72.5%) with an M/F sex ratio of 0.38, under 40 years old (94.6%), medical doctors (78.8%), and having less than 5 years of professional experience (73.3%). The overall satisfaction rate was 33.3%. The majority of healthcare professionals were not satisfied with the quality of food (75.8%) and with the personal hygiene of staff who presented the food (78.4%). Factors associated with hospital food satisfaction were the taste and variety of food, cleanliness, quality of dishes, and consuming the entire meal.Conclusion: It is the first study to report the meal experience as perceived by hospital staff in Tunisia. The overall satisfaction rate has been found to be 33.3%, which remains low. Efforts should be made to improve the presentation of all meals. Periodic monitoring of food quality can help determine if recommendations and staff expectations are being met.

Objectives: The aim of this study is to analyze the microbial quality and physicochemical properties of raw and pasteurized milk from Tangail District of Bangladesh.Methods: A rigorous study was carried out from April - August 2019 at the Tangail District of Bangladesh for investigation. A total of 18 samples were examined by following the standard bacteriological methods and by using a refractometer and digital pH meter.Results: The results revealed that the highest log of Total Viable Count (TVC) was found as 6.9 and 8.7 CFU/ml in raw and pasteurized milk, whereas the highest log of Total Coliform Count (TCC) was found as 4.4 and 6.3 CFU/ml in raw and pasteurized milk, respectively. When the mean value is greater, then the mean value is displayed on the graph as a logarithm. The highest log of Total E. coli Count (TE.cC) was 6.6 and 6.4 CFU/ml in raw and pasteurized milk, whereas the highest log of Total Staphylococcus Count (TSC) was found as 7.6 and 6.5 CFU/ml in raw and pasteurized milk, respectively. The highest mean PH value was 7.43 and 7.19 in raw and pasteurized milk and the greatest mean value of Total Soluble Solids (TSS) was found as 6.33 and 10.33% in raw and pasteurized milk.Conclusion: It can be summarized that both the raw and pasteurized milk bear higher microorganisms than standards. It might hurt consumers in the long term. So, the milk producers should be trained up properly and the apposite authority should inspect hygienic conditions around milk production and processing and marketed milks to ensure the minimal legal requirements.

Background: Vitamin D plays a very important role in the human body. In Saudi Arabia, the sun exposure is limited for many reasons. The use of vitamin D-fortified food or supplements may complement the daily body requirements. The knowledge and perception of the general population towards vitamin D-fortified intake in Jazan, Saudi Arabia, are not known.Objectives: In this study, we aim to evaluate the knowledge and attitude toward vitamin Dfortified food intake among the general population in the Jazan region.Methods: We performed a cross-sectional questionnaire-based study using the convenient sampling method on the Jazan general population. The questionnaire was composed of questions distributed over three domains. The data were analyzed using SPSS software version 23. Frequency and percentages were used to display categorical variables. Mean and standard deviation were used to present numerical variables. The independent t-test and analysis of variance (ANOVA) test were both used to test for factors associated with knowledge and perception score.Results: A total of 921 participants were included in the study. The majority of participants (72.2%) were between 20 and 40 years; the female gender and Saudi nationality represent the majority of participants in this study. In terms of occupation, 32.9% were currently employed, and 44.5% were students. Regarding education, 64.9% had a bachelor's degree, and 19.9% had a high school education. The minimum knowledge score was 0, the maximum was 25, and the mean was 10.6 + 4.35.The knowledge levels toward the vitamin D-fortified food intake showed that 64.9% had a moderate knowledge level. With regard to the assessment of participants' perception towards vitamin D-fortified food intake, 69.6% reported having a vitamin D-rich food before, while 5.8% reported they never did, and 34.6% did not know. The most commonly reported reason for never having vitamin D-fortified food was not knowing what food to take for 19 participants (35.8%). Occupation and education levels of participants were significantly associated with knowledge of vitamin D-fortified food intake.Conclusion: Despite the population in the current study having a moderate level of knowledge about vitamin D-fortified food, the practices towards intake of vitamin D-fortified food or supplements are still underused.