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Indore NS, Chaudhry M, Jayas DS, Paliwal J, Karunakaran C. Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage. Foods 2024; 13:433. [PMID: 38338568 PMCID: PMC10855213 DOI: 10.3390/foods13030433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 01/16/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet basis) and temperatures (10 °C, 20 °C, and 30 °C). Hyperspectral imaging was utilized to investigate the overall quality deterioration, and SR-µCT was used to study the microstructural changes during storage. Principal component analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used as multivariate data analysis approaches for HSI data. Principal component analysis successfully grouped the samples based on relative humidity (RH) and storage temperatures, and the PLS-DA classification also resulted in reliable accuracy (between 80 and 99%) for RH-based and temperature-based classification. The SR-µCT results revealed that microstructural changes in kernels (9% and 15% MC) were dominant at higher temperatures (above 20 °C) as compared to lower temperatures (10 °C) during storage due to accelerated spoilage at higher temperatures (above 20 °C). Chickpeas which had internal irregularities like cracked endosperm and air spaces before storage were spoiled at lower moisture from 8 wk of storage.
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Affiliation(s)
- Navnath S. Indore
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
| | - Mudassir Chaudhry
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
| | - Digvir S. Jayas
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
- President’s Office, A762 University Hall, University of Lethbridge, Lethbridge, AB T1K 3M4, Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
| | - Chithra Karunakaran
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
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Fetriyuna F, Purwestri RC, Jati IR, Setiawan B, Huda S, Wirawan NN, Andoyo R. Ready-to-use therapeutic/supplementary foods from local food resources: Technology accessibility, program effectiveness, and sustainability, a review. Heliyon 2023; 9:e22478. [PMID: 38046154 PMCID: PMC10686882 DOI: 10.1016/j.heliyon.2023.e22478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 11/13/2023] [Accepted: 11/14/2023] [Indexed: 12/05/2023] Open
Abstract
Ready-to-Use Therapeutic Food (RUTF) or Ready-to-Use Supplementary Food (RUSF) has been widely used in home-based treatment for severely and moderately acute malnourished children. These programs showed positive results in short term nutritional recovery in children, which were reported in some research settings. Nowadays, the RUTF/RUSF formulation has been improved using a variety of RUTF/RUSF from locally available food ingredients. This paper aims to review the essential aspects of the development and provision of RUTF/RUSF made from local food resources and monitor program effectiveness that warrants the program's sustainability. The modified recipes of RUTF/RUSF were developed following the international dietary guidelines for the rehabilitation of severely and moderately acute malnourished children. The local production of RUTF/RUSF provided some benefits that include empowering the local community, consideration of the common eating pattern, promoting the diversification of food consumption, strengthening food security, as well as supporting the sustainability of RUTF/RUSF production. Results of the PRISMA-based systematic literature review revealed various ingredient developments and processing techniques which could improve the product characteristics and sensory evaluation. RUTF/RUSF in local food production provided different food carriers (e.g., biscuits, wafers) and seemed to be more readily accepted by the children. Furthermore, the program sustainability of RUTF/RUSF depends on a continuous ingredients supply and support from the local government. The findings presented the importance of development of such food supplements based on the local food resources and with improved technology for prevention and rehabilitation of malnourished children.
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Affiliation(s)
- Fetriyuna Fetriyuna
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, 45363, Indonesia
- Institute for Nutritional Science (140a), University of Hohenheim, Garbenstrasse 30, 70599, Stuttgart, Germany
- Study Center for the Development of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jln. Raya Bandung-Sumedang Km. 21, Jatinangor, 45363, Indonesia
| | - Ratna Chrismiari Purwestri
- Institute for Nutritional Science (140a), University of Hohenheim, Garbenstrasse 30, 70599, Stuttgart, Germany
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences Prague, Kamycka 129, 16500, Praha-Suchdol, Czech Republic
| | - Ignasius R.A.P. Jati
- Department of Food Technology, Widya Mandala Surabaya Catholic University, Surabaya, 60265, Indonesia
| | - Budhi Setiawan
- Department of Pharmacology, Faculty of Medicine, Universitas Wijaya Kusuma, Surabaya, East Java, 60225, Indonesia
| | - Syamsul Huda
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, 45363, Indonesia
- Study Center for the Development of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jln. Raya Bandung-Sumedang Km. 21, Jatinangor, 45363, Indonesia
| | - Nia Novita Wirawan
- Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya, Veteran, Malang, East Java, 65145, Indonesia
| | - Robi Andoyo
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, 45363, Indonesia
- Study Center for the Development of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jln. Raya Bandung-Sumedang Km. 21, Jatinangor, 45363, Indonesia
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Yu M, Peng M, Chen R, Chen J. Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk. Foods 2023; 12:foods12051056. [PMID: 36900573 PMCID: PMC10000546 DOI: 10.3390/foods12051056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/18/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
During the production of plant-based milk, thermal treatment of raw materials is an important processing method to improve the physicochemical and nutritional quality of the final products. The objective of this study was to examine the impact of thermal processing on the physiochemical properties and stability of pumpkin seed (Cucurbita pepo L.) milk. Raw pumpkin seeds were roasted at different temperatures (120 °C, 160 °C, and 200 °C), and then processed into milk using a high-pressure homogenizer. The study analyzed the microstructure, viscosity, particle size, physical stability, centrifugal stability, salt concentration, heat treatment, freeze-thaw cycle, and environment stress stability of the resulting pumpkin seed milk (PSM120, PSM160, PSM200). Our results showed that the microstructure of pumpkin seeds was loose and porous, forming a network structure because of roasting. As the roasting temperature increased, the particle size of pumpkin seed milk decreased, with PSM200 showing the smallest at 210.99 nm, while the viscosity and physical stability improved. No stratification was observed for PSM200 within 30 days. The centrifugal precipitation rate decreased, with PSM200 showing the lowest rate at 2.29%. At the same time, roasting enhanced the stability of the pumpkin seed milk in the changes in ion concentration, freeze-thaw, and heating treatment. The results of this study suggested that thermal processing was an important factor in improving the quality of pumpkin seed milk.
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Affiliation(s)
- Min Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ronghua Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence:
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Chimonyo VGP, Govender L, Nyathi M, Scheelbeek PFD, Choruma DJ, Mustafa M, Massawe F, Slotow R, Modi AT, Mabhaudhi T. Can cereal-legume intercrop systems contribute to household nutrition in semi-arid environments: A systematic review and meta-analysis. Front Nutr 2023; 10:1060246. [PMID: 36793925 PMCID: PMC9923432 DOI: 10.3389/fnut.2023.1060246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 01/10/2023] [Indexed: 01/27/2023] Open
Abstract
Introduction Intercropping cereals with legumes can intensify rainfed cereal monocropping for improved household food and nutritional security. However, there is scant literature confirming the associated nutritional benefits. Methodology A systematic review and meta-analysis of nutritional water productivity (NWP) and nutrient contribution (NC) of selected cereal-legume intercrop systems was conducted through literature searches in Scopus, Web of Science and ScienceDirect databases. After the assessment, only nine articles written in English that were field experiments comprising grain cereal and legume intercrop systems were retained. Using the R statistical software (version 3.6.0), paired t-tests were used to determine if differences existed between the intercrop system and the corresponding cereal monocrop for yield (Y), water productivity (WP), NC, and NWP. Results The intercropped cereal or legume yield was 10 to 35% lower than that for the corresponding monocrop system. In most instances, intercropping cereals with legumes improved NY, NWP, and NC due to their added nutrients. Substantial improvements were observed for calcium (Ca), where NY, NWP, and NC improved by 658, 82, and 256%, respectively. Discussion Results showed that cereal-legume intercrop systems could improve nutrient yield in water-limited environments. Promoting cereal- legume intercrops that feature nutrient-dense legume component crops could contribute toward addressing the SDGs of Zero Hunger (SDG 3), Good Health and Well-3 (SDG 2) and Responsible consumption and production (SDG 12).
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Affiliation(s)
- Vimbayi Grace Petrova Chimonyo
- Centre for Transformative Agricultural and Food Systems (CTAFS), School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
- International Maize and Wheat Improvement Center (CIMMYT)-Zimbabwe, Harare, Zimbabwe
| | - Laurencia Govender
- Centre for Transformative Agricultural and Food Systems (CTAFS), Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - Melvin Nyathi
- Agricultural Research Council, Vegetables and Ornamental Plants (ARC-VOP), Pretoria, South Africa
| | - Pauline Franka Denise Scheelbeek
- Centre for Transformative Agricultural and Food Systems (CTAFS), School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
- Centre on Climate Change and Planetary Health, London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Dennis Junior Choruma
- Centre for Transformative Agricultural and Food Systems (CTAFS), School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - Maysoun Mustafa
- Future Food Beacon Malaysia, School of Biosciences, University of Nottingham Malaysia, Semenyih, Selangor, Malaysia
| | - Festo Massawe
- Centre for Transformative Agricultural and Food Systems (CTAFS), School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
- Future Food Beacon Malaysia, School of Biosciences, University of Nottingham Malaysia, Semenyih, Selangor, Malaysia
| | - Rob Slotow
- Centre for Transformative Agricultural and Food Systems (CTAFS), School of Life Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - Albert Thembinkosi Modi
- Centre for Transformative Agricultural and Food Systems (CTAFS), School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - Tafadzwanashe Mabhaudhi
- Centre for Transformative Agricultural and Food Systems (CTAFS), School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
- Future Food Beacon Malaysia, School of Biosciences, University of Nottingham Malaysia, Semenyih, Selangor, Malaysia
- International Water Management Institute (IWMI), Pretoria, South Africa
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