Current Nutrition & Food Science - Volume 20, Issue 7, 2024

This is a short discussion about an opinion on the limitless benefits of a miraculous tree, scientifically called ‘Moringa oleifera’. This article aimed to collect all the latest informational research about the tree whose every part is full of nutrients. This paper highlights all the possible ingredients present in moringa, its uses for every part of the human body, and its usefulness against certain important diseases. Intake of moringa, its benefits, and the prevention of some major diseases after using it, have been precisely discussed in this piece of research.

Non-alcoholic fatty liver disease (NAFLD) is today the most prevalent hepatic disorder in the world. Although many pharmaceutical agents have been investigated for their potential to prevent or treat NAFLD, currently, there is no standard treatment to manage this ailment. Reports indicate that ginger and its phytochemicals gingerol and zingerone are effective in mitigating NAFLD in experimental study models. Furthermore, randomised control trials have demonstrated that ginger is also effective in preventing NAFLD in both adults and children. Mechanistic studies suggest that ginger mediates these beneficial effects by activating many pathways, such as reducing free radicals, dyslipidemia, and hepatic fat deposition. Concomitantly, ginger also increases antioxidant enzyme levels and insulin-sensitive effects, and all these pharmacological actions provide beneficial outcomes. In this review, the evidence from experimental and clinical trials has been emphasised. In addition, an attempt has been made to identify the gaps for future study to address for the benefit of the medical, pharmaceutical, nutraceutical, and agricultural businesses.

Microplastics (MPs) are emergent environmental contaminants that are designated as either primary or secondary dependent on their origins. Formulation, morphology, dimensions, and colour scheme, along with other features, are connected with their propensity to reach the food webs and their dangers. Whilst ecological adversities of MPs have drawn considerable interest, the hazards to individuals from dietary exposure have yet to be determined. The aim of this review is to gauge existing understanding concerning MPs in foodstuffs and to explore the problems and inadequacies for threat assessment. The prevalence of MPs in foodstuffs and sugary drinks has been detected all over the world, but most researchers judged the existing information to be not only inadequate but also of dubious value, owing to the notable lack of agreement on a regulated quantification methods and a consistent appellation. Most published papers have highlighted potable water and condiments such as sugars, salts, and nectar as significant food components of MPs for humans. The threat assessment reveals significant discrepancies in our understanding of MP toxicity for human consumption, which hinders the estimate of risk-based regulations regarding food safety. The lack of comparators for evaluating MPs food consumption prohibits dietary MPs risk description and risk mitigation. Researchers and Food Safety Administrators confer various obstacles along with possibilities linked to the appearance of MPs in foodstuffs. Further investigation on the MPs categorization and exposures is essential considering that any subsequent threat evaluation record can contain a comprehensive dietary viewpoint.

Background: Inclination of the world towards natural and super foods has intended researchers and nutritionists to develop foods that are highly nutritious, feasible, eco-friendly along with immuno-boosting potential. Massive amounts of agro-industrial waste are generated across the world which can be turned-up into a functional ingredient by utilization and transformation of these wastes into wealth. An Indian balanced diet consists of foods from all food categories, with fruits and vegetables constituting one-fourth of the diet. Since ancient times, pomegranate (Punica granatum) and its various parts have been well-known for their therapeutic properties and delicious flavor. Worldwide approximately million tons of pomegranate peels are produced per annum which are a considerable source of vitamins, minerals, and numerous bioactive compounds such as phenolics, flavonoids (anthocyanins, flavonols, flavones) and tannins. Consequently, it has many health benefits, including antioxidative, anticancer, antidiabetic, anti-inflammatory, anti-microbial, antimutagenic, cardio-protective, hepato-protective, nephro-protective properties as well as it is also helpful in the prevention of many other chronic diseases. Its safety and efficacy for consumption have been proved by incorporating it in food products and industrial applications. The main aim of this review is to focus on the vital bioactive compounds present in pomegranate peel and their positive health benefits on human health.

The coronavirus disease (COVID-19) came to be an epidemic that has occurred at the expense of the health of people. This disease reveals it can be lethal. Aged people and people with other medical occurrences may be more susceptible and become remarkably ill. The existing pandemic situation mandates scientific vigilance, hence we exploration to medicinal plants like Curcuma longa, Azadirachta indica, Ocimum sanctum, Tinospora cordifolia, Triphala, Phyllanthus emblica, Aloe barbadensis, Syzygium aromaticum, Cinnamomum verum, Allium cepa, Zingiber officinale, Piper nigrum, Allium sativum. The holistic Indian therapeutic system prescription is acknowledged as “Ayurveda”. Natural herbal remedies show more effectiveness which is moving towards the present day with the help of traditional medicine. The factual of the Immunity booster is to determine components of natural lineage have an antiviral outcome. This booster helps to prevent humans from infection caused by SARS-CoV-2. The molecular docking technique is used to disclose the interaction between molecules which is already researched, and the protein. In conclusion, the identified natural compounds from medicinal plants act as an herbal booster for increasing immunity in contradiction to SARS-CoV-2 contagion in patients.

Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), Google Scholar, Scopus and ScienceDirect. Results: Non-thermal treatment may result in more desirable outcomes, such as greater preservation of heat-sensitive nutrients, fewer changes in sensorial as well as physico-chemical quality of the processed foods. Conclusion: Compared to traditional heat processing, the nutritional value of foods is better preserved, and the sensory qualities of foods are less altered. These novel techniques can be combined with each other to achieve higher efficiency and overcome other limitations. More studies should be conducted regarding the combination of novel non-thermal techniques to achieve greater efficiency.

Since a couple of decades, respiratory ailments have emerged as a significant public health issue. Numerous primitive civilizations acknowledged the need to relieve the inflamed airways and nasal passages oxidants are a persistent danger to the lungs since they can be produced either intracellularly by metabolic processes (such as mitochondrial electron transfer during respiration or during phagocyte activation) or from another source such as tobacco smoking or air pollutants. It is likely to be advantageous to target oxidative stress with antioxidants or increase endogenous antioxidant levels in the treatment of COPD, asthma, and COVID-19. In trials on both human beings and animals, the administration of small antioxidants via the intratracheal, oral, and vascular routes exhibited only minimal therapeutic potential against short- and long-term oxidative stress. Lipids, proteins, and nucleic acids all respond to oxygen in quick and practical ways. For the ROS (reactive oxygen species) system to run properly, it requires adequate oxidation-reducing components, like vitamins and antioxidants intake. Numerous nutrients, including vitamins such as vitamin A, vitamin B etc., minerals (magnesium, zinc, and iron), flavonoids, and fatty acids, have prominent functions in reducing the likelihood of viral diseases and chronic lung disorders. In this review, the applications of antioxidants in the prevention of respiratory diseases are discussed along with some reported nutraceuticals being used in respiratory disease and patents. The applications of antioxidants in preventing and managing respiratory diseases are discussed in this review, shedding light on the importance of ongoing research in this field. Nutraceuticals, which combine the benefits of nutrition and pharmaceuticals, are also explored as potential solutions for respiratory health.

Introduction: The quality of corn flour can improve through a modification process. The modification method that can be done to improve the characteristics of corn flour is through a controlled fermentation process accompanied by pregelatinization. This study aims to determine the effect modification of corn flour by spontaneous fermentation, controlled fermentation using Lactobacillus fabifermentansor Aspergillussp culture and mixed culture of L. fabifermentansand Aspergillussp (1:3) followed by pregelatinization at 80ºC for 15 minutes. Methods: The treatment variables in this study were spontaneous fermentation, controlled fermentation using single cultures of L. fabifermentansor Aspergillussp., and mixed cultures of these microbes with a ratio of 1:3. This study consisted of 4 treatments with three groups each. This research is an experimental study using Randomized Block Design (RBD). Observation variables in this study were proximates tests (moisture content, ash, protein, fat, and carbohydrates) and starch digestibility. The data were processed using the SPSS version 22 program, with the method analysis of variance (ANOVA), and continued with Duncan’s Multiple Range Test (DMRT). Results: The results of variance analysis from spontaneous fermentation treatments, single culture fermentation of L. fabifermentansor Aspergillussp, and mixed cultures of L. fabifermentansand Aspergillussp (1:3) gave significant effect on moisture content, fat, carbohydrates, and starch digestibility of modified corn flour. Conclusion: The best-modified corn flour was obtained by controlled fermentation treatment using L. fabifermentansfollowed by pregelatinization with characteristics of moisture content 14.46%, ash 0.13%, protein 7.41%, fat 0.65%, carbohydrates 80.06%, and starch digestibility 87.15%.

Background: Food security has always been a concern in the multi-factorial systems analysis of health and wellbeing. The presence of nitrate and acrylamides in cooked meat leads to negative health outcomes. Objective: This study aimed to reduce nitrate and acrylamide content in different kinds of meats (chicken, turkey, lamb, beef, quail, and fish) using some plant extracts and lactobacillus treatment. Methods: The extracts were prepared from Coriandrum sativum, Nigella sativa, and Thymusleaves and stem. The used bacteria was Lactobacillus casei subsp. rhamnosus LCR6013. Acrylamide and nitrate were measured by liquid chromatography and colorimetric spectrophotometry methods Results: The results showed that both bacterial treatment and plant extracts could reduce the amount of acrylamide and nitrate. The most reduction in the amount of acrylamide and nitrate was obtained by adding Thymusand Nigella sativaextracts, followed by coriander extract and bacterial inoculum. Also, bacterial treatment was more effective for nitrate reduction than acrylamide. Conclusion: It was concluded that the plant extracts and bacterial treatment are appropriate solutions to reduce the amount of acrylamide and nitrate during the baking process of meat.

Background: Several outbreaks of foodborne illness have recently occurred in Saudi Arabia, posing a public health concern, especially considering the increasing trend of food consumption at restaurants. Objectives: This study evaluates the food safety knowledge, attitudes, and self-reported practices among food handlers in Jeddah, Saudi Arabia, and their association with the food handlers’ sociodemographic characteristics. Methods: A cross-sectional study was performed for a convenience sample of 80 food handlers (15–65 years old), followed by face-to-face interviews. A validated questionnaire with 65 questions across four sections (sociodemographic characteristics, knowledge, attitudes, and practice related to food safety) was utilized for data collection. Data entry and analysis were conducted using the SPSS version 26 software. Results: Most of the participants exhibited moderate levels of food safety knowledge and practices and a high level of food safety attitudes. Food safety knowledge was significantly greater among the oldest participants (>45 years old), those holding valid health cards, and those who had attended training courses (p<0.05). However, no significant differences in food safety attitudes and practices were found based on the sociodemographic characteristics of the participants (p>0.05). Food safety knowledge was found to be significantly correlated with the food safety attitudes of the participants (r= 0.379, p= 0.001), and food safety attitudes were significantly correlated with practices (r= 0.264, p= 0.018). Conclusion: This study revealed that continuous implementation of food safety educational and training programs is necessary to improve the knowledge of food handlers and transform it into appropriate attitudes and practices.

Background: Mountain areas, in a normal ecosystemic context as the analyzed region from the European Romanian Carpathians, offer healthier solutions through different agronomical practices and solutions designed for the production of functional food. The paper approaches a chain formed by mountain functional food – agronomic practices – mountain products commerce, the purpose being the development of the entire mountain products value chain from an area focusing on the matrix "from the farm to the fork". The paper analyzes highly consumed mountain products with functional food roles Allium cepa, Allium sativum, Cucumis sativus, Capsicum, and Solanum lycopersicum. Objective: The research highlights the importance of vegetable mountain products as a functional food in the current hunger and environment contexts, in a more and more polluted world. Methods: The experimental, clinical, and agronomical research, together with the production territorial profile, show that mountain products present high qualitative valences comparatively with low-land areas or with reference values given by USDA. Results: According to macro-nutritional and micro-nutritional analysis – lipids-fats, saturated fatty acids, protein, cyanocobalamin (B12), ergocalciferol (D2), cholecalciferol (D3), ironand calcium – Allium sativumdominates the mountain product's top with a functional food role. Instead of this, mountain producers prefer to cultivate mountain products with a higher income horizon. Conclusion: Functional food represents an imperative in a more polluted world. Being less polluted than other ecosystems, the mountain area offers healthier agricultural products and requires notable investments, together with more involved agronomy.

Background: The present work was conducted to investigate the quality and antioxidant properties of some Algerian extra virgin olive oils (EVOOs). Objective: In this paper, the physicochemical characteristics and antioxidant properties of four EVOOs of monovarietal samples (Chemlal) from East Algeria were studied. Methods: Physicochemical characteristics, which include free acidity, peroxide index, saponification index, specific extinction coefficients, water content, refractive index, relative density, and chemical composition, in addition to their antioxidant activity, were investigated based on DPPH free radical-scavenging activity (DPPH-SA). Results: The results of physicochemical and quality parameters proved that all samples are EVOOs with highly nutritious and health benefits for the consumer, as per the recommendation of the International Olive Council(IOC). The results showed that the olive oils from the southern arid region of Algeria (Sahara), have a high antioxidant activity than the samples from the Northern regions. Conclusion: These findings revealed a significant influence of geographic location on the chemical characteristics and antioxidant activities of olive oil from the same cultivar (Chemlal). These olive oils from the arid Saharan region may be used as a functional food with great antioxidant potential.