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Ghorbani A, Mahmoudifar K, Shokri S, Mazaheri Y, Shamloo E, Rezagholizade-shirvan A, Elhamirad AH. Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics. Food Chem X 2024; 22:101461. [PMID: 38840728 PMCID: PMC11152670 DOI: 10.1016/j.fochx.2024.101461] [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: 03/30/2024] [Revised: 05/02/2024] [Accepted: 05/09/2024] [Indexed: 06/07/2024] Open
Abstract
The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on the samples at zero, 14, 28, and 42 days. The study found no significant changes in pH, moisture, fat, or protein content, but the control samples consistently had the highest total volatile nitrogen (TVN) levels. The peroxide test revealed a significant difference between the control and extract samples. Sensory analysis indicated a significant difference between the control and the 200 and 300 ppm extracts (P < 0.05). Addition of Jesdianum extract significantly reduced the total viable count and psychrophilic bacteria compared to the control, subsequently extending the shelf-life of the product to over 42 days. Overall, Allium Jesdianum extract, with its antioxidant and antimicrobial properties, is beneficial in preserving sausage products and can be recommended as a nitrite substitute.
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Affiliation(s)
- Akram Ghorbani
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Kamiar Mahmoudifar
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
- Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Samira Shokri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yeganeh Mazaheri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ehsan Shamloo
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | | | - Amir Hossein Elhamirad
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Maoto MM, Jideani AIO. Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology. Sci Rep 2024; 14:13803. [PMID: 38877060 PMCID: PMC11178838 DOI: 10.1038/s41598-024-64066-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 06/05/2024] [Indexed: 06/16/2024] Open
Abstract
Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can preserve and produce "fresh" products. Watermelon (Citrullus lanatus) juice is a nutrient-rich fruit juice that is desired by consumers due to its appealing color, pleasant odor, sweet taste and low-calorie content. This fruit juice is, however, highly perishable and prone to microorganisms, because of its neutral pH value and high amount of water activity. In addition, it is thermo-sensitive and therefore degrades quickly under thermal processing. This study aimed to identify the optimal thermosonication processing conditions for retaining the critical quality parameters (lycopene, β-carotene, ascorbic acid and total polyphenolic content) of watermelon juice. Response surface methodology, employing a central composite design, was used to determine the effects of temperature (18-52 °C), processing time (2-13 min) and amplitude level (24-73 μm) at a constant frequency of 25 kHz. The highest quality parameters were obtained at 25 °C, 2 min, and 24 µm at a constant frequency of 25 kHz, which resulted in lycopene of 8.10 mg/100 g, β-carotene of 0.19 mg/100 g, ascorbic acid of 3.11 mg/100 g and total polyphenolic content of 23.96 mg/GAE/g with a desirability of 0.81. The proposed model was adequate (p < 0.0001), with a satisfactory determination coefficient (R2) of less than 0.8 for all phytochemicals. Thermosonicated watermelon juice samples showed minimal changes in their phytochemical properties, when compared to fresh juices; the lycopene content showed a significant increase after thermosonication, and a significant retention of β-carotene, ascorbic acid and total polyphenolic acid was observed. According to the findings, thermosonication could be a viable method for preserving watermelon juice, with minimal quality loss and improved functional attributes.
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Affiliation(s)
- Makaepea M Maoto
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag 5050, Thohoyandou, Limpopo, 0950, South Africa.
- Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag x6, Florida, Gauteng, 1710, South Africa.
| | - Afam I O Jideani
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag 5050, Thohoyandou, Limpopo, 0950, South Africa
- Special Interest Group Post Harvest Handling, ISEKI-Food Association, Muthgasse 18, 1190, Vienna, Austria
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Kovsari E, Shavali Gilani P, Shokri S, Mircholi Borazgh A, Rezagholizade-Shirvan A, Pedram Nia A. Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt. Food Chem X 2024; 21:101070. [PMID: 38162041 PMCID: PMC10753053 DOI: 10.1016/j.fochx.2023.101070] [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: 11/09/2023] [Revised: 12/06/2023] [Accepted: 12/12/2023] [Indexed: 01/03/2024] Open
Abstract
The green pepper has garnered interest in different societies as a functional food and food additive. Numerous studies have indicated that the phytochemicals found in pepper possess antioxidant, anti-cancer, anti-inflammatory, anti-obesity, and anti-arteriosclerotic properties. In this study, green pepper extract was used in yogurt to increase the acceptability of consumption and improve its health properties. For this purpose, green pepper extract was added in concentrations 100, 200, and 300 ppm in the preparation of yogurt. And pH, acidity, total content of phenolic compounds, DPPH inhibition percentage, viscosity, syneresis, and sensory properties were evaluated in 1, 7, 14, and 21 days after production. The results showed that by increasing the amount of extract, the percentage of antioxidant activity and phenolic compounds increased significantly. The effect of storage time on these indicators was also significant (p < 0.05). in such a way that over time, there was a decrease in antioxidant activity. But, there was a slight increase in antioxidant activity on the 14th day of storage. Also, the effect of treatment type on some physicochemical characteristics of yogurt containing green pepper extract including pH, acidity, viscosity, and syneresis was significant (p < 0.05). During storage, acidity, syneresis, and viscosity increased and pH decreased significantly in all yogurt samples. Regarding the tested sensory attributes, the 200 ppm sample received the highest score among the evaluators, and in terms of overall acceptance, the samples containing the extract were more favorable than the control sample.
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Affiliation(s)
- Elham Kovsari
- Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Parisa Shavali Gilani
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Samira Shokri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | | | - Ahmad Pedram Nia
- Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Ahmed IA, Mikail MA. Diet and skin health: The good and the bad. Nutrition 2024; 119:112350. [PMID: 38232577 DOI: 10.1016/j.nut.2023.112350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/04/2023] [Accepted: 12/29/2023] [Indexed: 01/19/2024]
Abstract
The skin protects humans from pathogens, ultraviolet light, chemicals, mechanical, thermal, and physical injuries as well as hazardous substances. Other important roles of the skin include the regulation of several important physiological processes of the body, sensing stimuli, synthesis of vitamin D, and immune surveillance. However, aging, diseases and environmental conditions significantly change the skin's behavior and functioning. The treatment and prevention strategies for various skin diseases especially photoaging usually include topical treatment with medical cosmetology, active ingredients and other physical means of photoprotection. In recent times, however, there is an increasing consciousness about the role of diet and nutrition in skin health with certain dietary components emerging as an adequate alternative approach to alleviate and prevent both endogenous and exogenous aging symptoms. Therefore, this narrative review uniquely discusses the basic structure of the skin and also addresses common dermatological signs of damaged skin, the impacts of unhealthy diet habits on the skin, and the beneficial effects of some healthy diet habits on skin health. The information and data were collated from various literature databases and resources such as Science Direct, PubMed, Wiley, Springer, Taylor and Francis, Inflibnet, Scopus, Google, and Google Scholar using relevant keywords Medical Subject Headings (MeSH). In conclusion, diet and nutrition play essential roles in the optimum functioning of the human body, including the skin. Thus, certain diet habits such as less water intake, high-fat diet, refined sugar, and certain food additives are unhealthy and harmful to the skin while alternative healthy diet habits such as adequate water intake; consumption of antioxidants and polyphenolic-rich fruits, vegetables, nuts, and legumes; a low glycemic index diet; probiotics; and phytoestrogens should be adopted to enhance skin health.
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Affiliation(s)
- Idris Adewale Ahmed
- Department of Biotechnology, Faculty of Applied Science, Lincoln University College, Kelana Jaya 47301 Petaling Jaya, Selangor, Malaysia.; Mimia Sdn. Bhd., Selangor, Malaysia.
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