Current Nutrition & Food Science - Volume 20, Issue 4, 2024

This opinion-based article discusses how our lifestyles regulate hormone levels in our bodies and how hormones regulate our healthy life patterns. In fact, these two have such an important aspect over each other that they are as important as a key is for a lock and vice versa. Since these are equally important for each other, this opinion will help people understand the importance of our lifestyles for our hormones and the necessity of balanced hormonal levels for our healthy life patterns.

Background: Different synthetic materials are constantly being utilized as raw materials for packaging, which might have several drawbacks, like plastic, some of which have poor lifespans. Plastic can get damaged, scratched, or fractured over time, easily take in tastes and fragrances, and significantly affect the environment and health. Excessive plastic waste may lead to environmental pollution and related consequences. Plastics that contaminate food have also been linked to health problems like high blood pressure, heart palpitations, headaches, nausea, diarrhea, and flushing. Objective: The present review entails the hazards associated with the usage of plastic as a packaging material and highlights the necessity to reduce its use and promote alternatives and sustainable production. Thus, the present review portrays the need for biopolymers, types of plant polymers, methods of cellulose extraction and derivatization, the manufacturing process of cellulosic films and thereby use as film and coatings for food preservation. The current review also summarizes different quality control tests for effective utilization as an alternative to synthetic polymers. Conclusion: Different polymers derived from agricultural products are excellent candidates for creating packaging materials. Similar to polysaccharides, these polymers, including nanocomposites, films, composites, etc., are helpful in a wide range of applications. Cellulose, one of the most widespread polysaccharides in the world, offers a variety of appealing special qualities. It appears reasonable and must be considered that cellulose can be used effectively as a raw material for packaging. In this review, we explore how cellulose is used in the packaging industry to make composites, coating materials, and edible and non-edible films.

Obesity is a serious problem in the modern world and is considered a risk factor in the development of many human diseases. Consumption of low-calorie, low-fat diets, together with increased physical activity and a healthy lifestyle, contribute a lot to the fight against obesity. Meanwhile, functional foods with a reduced calorie content and enriched with substances useful for the human body may play a role as additional helpers in weight management. In this review, general suggestions for the elaboration of foods with plant-origin functional ingredients for weight management, which help the human body with obesity prevention, based on human clinical trials, are proposed. Including new ingredients of plant-origin for the preparation of traditional foods helps to have a balanced diet and may contribute to weight management and obesity prevention.

The development of entrepreneurship which is a requirement for the commercialization of academic findings in each society depends on many influencing factors. In this paper, these influencing variables on the entrepreneurial ecosystem in IRAN (in general and with a special focus on food technology) have been discussed. Furthermore, the ecosystem, and situations of the food industry in Iran as well as the barriers to the development of entrepreneurship have been described. After a review of the key success of succeeding countries, then, obstacles and approaches in Iran have been described. Also, the method and manner of ecosystem development, as well as effective components in the entrepreneurship ecosystem are introduced. Finally, the key success factors of the entrepreneurial ecosystem and evaluation criteria are described. Both academic and food industries may benefit from this study, especially start-ups, which want to start a business in this ecosystem and similar ones. Based on previous experiences a questionnaire has been recommended for the development of a new network, e.g. food technology network.

Background: Bajra (Pennisetum glaucum) is the main coarse cereal crop grown mainly in Africa and Asia. In India, it is mainly grown in Rajasthan and Haryana. It is cultivated in the dry and warm climatic regions. It is a Kharif crop that is grown at the start of the season’s first monsoon. Objective: This study aimed to explore the change in the cultivation of bajra in two states, Haryana and Rajasthan. Cultivation means how the crop is grown in any particular area and what steps are taken to improve the growth of crops. Methods: In this study, different aspects like area, productivity, and yield were studied from 2018 to 2020, and data were compiled for all these factors in both states with the help of various literature research. Results: This study demonstrated that the growth trends in the area under cultivation, productivity, and yield of bajra increased from 2018 to 2020 due to stability in yield, price (MRP), and insured marketing. All the results and data were obtained from different published sources in these two states. Conclusion: This review gives a brief account of the changes in the cultivation of bajra in two different states, Haryana and Rajasthan. The expansion of the area of bajra is due to the use of good quality seeds, the use of hybrids, and the adaption of good agricultural practices, and it is also the reason for an increase in production and yield.

Background: Plants have been providing us medicines and food material for centuries. Traditional system of medicine, including Ayurveda, and Traditional Chinese medicines have been playing important role in health sectors for the treatment of human disorders since very early age. Plant secondary metabolites, including flavonoids, coumarins, saponins, and tannins have significant therapeutic potential in medicine. Biflavonoids are dimers of flavonoids, linked by a C–O–C or C–C bond. Hinokiflavone is an important class of biflavonoids found to be present in Toxicodendron succedaneum, Isophysis tasmanica, Juniperus rigida, Juniperus phoenicea, Platycladi cacumen, Rhus succedanea, Selaginella tamariscina, Platycladus orientalis, Selaginella bryopteris, and Metasequoia glyptostroboides. Methods: Biological potential of hinokiflavone in medicine have been analyzed in the present work through scientific data analysis of various literature work. Scientific database, including Google, Scopus, Science Direct, and PubMed were searched to collect all the scientific information of the present work using terms flavonoid, biflavonoid, herbal medicine, and hinokiflavone. Pharmacological activities of hinokiflavone were analyzed in the present work in very detailed manner. Analytical data of hinokiflavone were collected and analyzed in present work in order to know the biological source of hinokiflavone. Results: Present work signified the biological importance of hinokiflavone against various types of cancerous disorders, including breast cancer, colorectal cancer, esophageal squamous cancer, adenocarcinoma, hepatocellular carcinoma, myeloid leukemia, and melanoma. Further, its antiinflammatory, hepatoprotective, anti-viral, and anti-oxidant potential were also discussed in the present work. Moreover, its biological potential against COVID-19 and hair loss, and procoagulant activity were also summarized in this paper. Analytical data on hinokiflavone signified the importance of various analytical techniques in the extraction, separation, and identification of hinokiflavone with their pharmacokinetic parameters. Conclusion: Present work signified the biological importance and therapeutic potential of hinokiflavone in medicine.

Since the beginning of space missions, the food systems have undergone a sea change with prolonged manned missions and permanent space habitats. We have a better understanding of physiological changes which happen in humans in space and help in adaptation to the space environment. Yet, much remains underexplored and warrants further research. Space missions today involve a considerable number of individuals operating in a microgravity environment for both short and long periods. The provision of food for such missions and managing the physio-pathological changes that affect nutritional requirements continue to be challenging. Food systems (food and beverages) used during every program to date have been shelf128;stable and were composed primarily of rehydratable or thermostabilized food items. Such foods usually have a lower hedonic value than fresh or frozen foods. Consequently, a reliable food system must provide a wide range of palatable and attractive foods as well as the tools to prepare them (through rehydration, heating, and cooling) to enhance the taste sensation of the crew. Adequate nutrition with easily accessible food is essential to this effort. To deliver nutritional recommendations to crew members for long-duration space missions, it is important to understand how nutritional status and general physiology are linked and affected by microgravity exposure. In view of this, it has been pointed out that nutritional countermeasures could rectify the physiological and behavioural anomalies during microgravity exposure. In this comprehensive narrative review, we have provided an overview of a few recent advances such as silkworm protein, good mood-vegan diet, 3-D food printing, and space garden’s produce for onboard support to food systems. It has also been found that exercise could be an addition to nutritional interventions. Areas of space exploration that require more in-depth research using ground-based bed rest models, as well as inflight microgravity conditions, are highlighted.

Carrageenan is a gel-forming polysaccharide obtained by extracting certain species of red algae. This substance is used in several food groups due to carrageenan's ability to replace fat and combine easily with milk proteins to increase solubility and improve texture. Although the FDA (Food and Drug Administration) considers carrageenan safe for consumption, this point is still subject to intense scrutiny to investigate the potential health risks associated with human consumption. In view of this, the objective of this review was to address the consumption of carrageenan in the food and pharmaceutical industries and its possible toxic effects on health. One hundred and eleven articles were related to the objective of this review. Although carrageenan is widely used for consumption and several studies describe its beneficial effects, a large number of articles have already been bringing possible toxic effects that it can generate in the long term.

The consumption of functional foods increases with the rising healthy lifestyle trends among the public. Kefir is taken into account as a potential functional food as it contains a large variety of beneficial microorganisms and bioactive compounds. Non-dairy kefir has been developed to meet the needs of consumers with several limitations, such as milk protein allergies and lactose intolerance or vegan consumers. Various ingredients such as plant-based milk, fruits, and vegetable extracts used in non-dairy kefir can provide a variety of bioactive compounds wider than cow’s milk, such as fiber, unsaturated fatty acids, and higher antioxidant properties, as well as probiotic properties. This review presents non-dairy kefir alternatives with potential health benefits as well as the chemical and physical reactions occur during the fermentation process effecting sensory properties.

Background: Fermentation is a metabolic pathway of the breakdown of carbohydrate molecules like glucose, fructose to ethanol and various volatile and non-volatile congeners. The production of alcoholic beverages from foodstuffs like rice, cereals, fruits, maize etc., is an age-old traditional protocol. In this study, we adapted the traditional protocol of preparation of the ethnic beverage Joubidwi, with a fermentation time of 6 days, i.e., aliquots from the fermented mash (cooked rice) were collected on a daily basis from day 1 to day 6. Objectives: This study aimed to get insight into fermentation kinetics, ethanol content, carbohydrate content, antioxidant activities, bitterness, protein content, pH, colour, and turbidity of the ethnic alcoholic beverage Joubidwi and to identify the sensory compounds and polyphenol molecules. Methods: UV-Visible spectroscopic methods, GC-FID and GC-MS analytics methods were used for the estimation and identification of carbohydrates, proteins, ethanol contents, and sensory compounds, respectively. Reverse phase HPLC was adapted for the identification of polyphenol molecules in Joubidwi. Results: A pseudo-first-order fermentation kinetics was observed from day 1 to day 6 fermentation of Joubidwi. Apart from ethanol content (60.48 ± 1.36 mg/mL after 72 h fermentation to 78.80 ± 1.48 mg/mL after 144 h fermentation), the beverage had nutritional values and good antioxidant properties with 22.38 to 35.11% Radical Scavenging Effect (RSE) from 1 to 6^th day of fermented Joubidwi. The beverage also contained 12 sensory compounds. Gallic acid was identified as polyphenol in Joubidwi samples. Conclusion: Joubidwi is an alcoholic beverage prepared by Bodos using rice and certain herbs through a traditional fermentation process. The fermentation process follows pseudo-first-order kinetics. The beverage is potable.

Background: Indonesia has made progress in achieving the target of reducing malnutrition cases, but 10.2% are still malnourished, according to data from The Global Nutrition Report 2020. Intake of micronutrients, one of which is vitamin C, affects the incidence of malnutrition cases. Vitamin C has the function of maintaining health through the immune system. One supplementary feeding program that can overcome cases of malnutrition is Modified Dietetic Skimmed Milk and Coconut Oil (Modisco). Modisco's reception is not very good, especially for toddlers, because it is in the form of liquid. Modisco pudding, with the addition of crystal guava juice, aims to improve the taste and increase the nutritional value of Vitamin C. Objective: The objective of the study is to analyze the content of Vitamin C in the preference test of Modisco pudding with the addition of crystal guava juice at 0%, 15%, 30%, and 45% concentration. Methods: This study used a quasi experimental design involving 4 treatments and 3 replications. The research subjects were 25 panelists of elementary school students. Results: The results showed the levels of Vitamin C in various proportions to be significantly different (p ≤ 0,05). The results of the preference test showed significant differences in the color, aroma, taste, and texture of the modisco pudding with the addition of crystal guava juice (p ≤ 0,05). Conclusion: The results showed that with more addition of crystal guava juice, the level of vitamin C increased, but the level of preference decreased. The most preferred Modisco pudding was X1 (addition of 15%) with a vitamin C content of 14,4 mg.

Background: The Mexican brown seaweed Macrocystis pyrifera is currently unexploited. While this seaweed harvested in other regions has been characterized, changes in the composition can be observed, making it relevant to have a better understanding of the Mexican variety. Objective: The objective of this study was to perform a characterization of the Mexican seaweed M. pyrifera in terms of phenolic and carotenoid profiles, mineral content, antioxidant activity, and chemical composition. Methods: Chemical composition, mineral content, total phenolic content (TPC), and antioxidant activity (ORAC) were measured. Also, the phenolic compounds and carotenoids were quantified using an HPLC coupled with a triple quadrupole mass spectrometer detector. Results: Carbohydrates (48.81 ± 0.05%) were the most abundant macronutrient, while lipids represented only 0.23 ± 0.01 % of the total. From the analyzed minerals (Na, Ca, P, K, and Mg), K was the most abundant with 15,545.23 ± 23.72 mg/100 g. To quantify the phenolic compounds, TPC, and ORAC, two extracts were used (water, and methanol: water (90:10 v/v)), for the carotenoid profile only the latter was used. The most abundant phenolic compound was phloroglucinol (4.45 ± 0.21 μg/g). Ten carotenoids were identified, fucoxanthin the most abundant (1,124.93 ± 3.4 μg/g). Finally, while there was no significant difference (p > 0.05) in the TPC, with values ranging between 16.07 and 17.01 mg GAE/ g, the methanol: water (90:10 (v/v)) extract presented a significantly higher (p < 0.05) antioxidant activity. Conclusion: The characterization of this seaweed can help to determine its potential for several applications.

Background: The food safety behavior of food handlers constitutes the main factor in foodborne disease control. According to the Theory of Planned Behavior, behavior is determined by the intention that is established from a combination of attitudes, subjective norms, and perceived behavioral control. This research aimed to predict the intention for food safety behavior using the Theory of Planned Behavior. Methods: A cross-sectional study was conducted for two months in the Bantul beach culinary area, Yogyakarta, Indonesia. The research population consisted of 80 food handlers representative of all existing seafood stalls. The respondents were interviewed face-to-face using a paper-based questionnaire related to attitudes, subjective norms, perceived behavioral control, and intention. The data collected were evaluated using structural equation model-partial least square (SEM-PLS), version 3.0, with a sig. level of 0.05. Results: This research successfully predicted 64.3% of the variance in the intention for food safety behavior of food handlers (R² adjusted = 0.643). The variable-perceived behavioral control was the strongest and most significant predictor, with a positive effect on intention for food safety behavior (β = 0.560, p = 0.000 < 0.05), followed by the variable subjective norms (β = 0.275, p = 0.001 < 0.05). The variable attitude was the weakest predictor, with an insignificant positive effect (β = 007.0, p = 0.182 > 0.05). Conclusion: This research successfully predicted the intention for food safety behavior of food handlers in the Bantul beach culinary area, Yogyakarta, Indonesia.

Background: There are many different factors that influence the process of microfiltration, including membrane pore size, pressure, temperature, and membrane origin. Studying the joint influence of technological parameters in order to justify rational modes of microfiltration is relevant. Objective: This research aimed to define the rational technological parameters of microfiltration, which allow to achieve the target parameters of retentate in the process of obtaining micellar casein concentrate. Methods: Standard and modified methods and techniques have been used in the process of experimental research. The mathematical processing was carried out by methods of mathematical statistics according to several trials data at three stage sequence. Results: As a result of experimental investigations, the applicability of ceramic membranes for microfiltration of skim milk has been shown. The rational pore size has been established as 0,1 μm. To obtain the micellar casein concentrate, it is advisably to carry out the microfiltration of skim milk to the mass fraction of dry solids in concentrate (13 ± 3) %, followed by two-phase diafiltration with a double volume of reverse osmosis water. The rational operating conditions, allowing to get the target value of protein fractions correlation, have been established, as described as follows: input pressure as 0,2 – 0,3 MPa, and temperature as 10 – 15°С. Conclusion: The analysis of microfiltration concentrates and permeates composition of raw milk, including vitamins and minerals content, showed both their high nutritional and biological value and the viability of further processing into food ingredients, including the ingredients for the specialized food products.

Objectives: The goal of this investigation was to determine the microbial load with special emphasis on total viable count (TVC), total coliform count (TCC), total E. coli (TE.cC), and Staphylococcus spp. counts (TSC) in food samples collected from selected areas of Tangail municipality, Bangladesh. Methods: An intensive study was carried out from December 2021 to March 2022 in the Tangail district of Bangladesh for investigation. A total of 5 types of food samples (15 from street side stalls and 15 from the selected restaurants; n= 30) were collected with a semi-structured-based questionnaire and tested by using different standard microbiological methods. Biochemical and antibiogram tests were performed to confirm the bacterial isolates and antibiotic-resistant patterns. Results: The results revealed that the values of TVC, TCC, TE.cC and TSC were found in the range of 2.5 ×10⁶ - 8.9 ×10⁸, 2.5×10⁵ - 7.1×10⁷, 1.9×103 - 5.6×10⁵ and 5.0×10⁵ - 4.6×10⁶ CFU/ml in street vended foods and 5.5 ×10⁵ - 9.5 ×10⁶, 4.3×10⁴ - 7.1×10⁵, 0 to 3.9×10⁴ and 3.1×10⁴ - 6.6×10⁵ CFU/ml in restaurant foods. The E. coli isolates displayed the highest resistance rates to amoxicillin (80%), whereas Staphylococcus spp. showed 90% resistance to ampicillin. Conclusion: From the interview and observational assessment, it was found that the food service system was not well managed, and there was a lack of hygiene practices. Thus, the study identified the foods from selected areas as carriers of food-borne pathogens.