1
|
Mudalal S, Kanan D, Anabtawi O, Irshaid A, Sabbah M, Shtaya M, Shraim F, Mauriello G. Application of the Hurdle Technology Concept to the Fresh Za'atar ( Origanum syriacum) Preservation. Foods 2022; 11:foods11193002. [PMID: 36230077 PMCID: PMC9563453 DOI: 10.3390/foods11193002] [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: 08/09/2022] [Revised: 09/03/2022] [Accepted: 09/14/2022] [Indexed: 11/21/2022] Open
Abstract
Oregano (Origanum syriacum) is popularly called za’atar in the Middle East region. It is widely used in the Mediterranean diet as an aromatic herb. This study aimed to evaluate the preservation effect of natural additives, vacuum packaging, and refrigeration on the quality traits of fresh oregano. In total, 132 fresh oregano samples were formulated and split into 4 groups (n = 33) labeled group A (100% fresh oregano leaves, Control), group B (fresh oregano 63.2%, 15% fresh onion, 20% oil, 1.8% salt), group C (fresh oregano 61.91%, 15% fresh Allium cepa, 20% oil, 1.8% salt, 1.29% sumac), and group D (fresh oregano 59.2%, 15% fresh Allium cepa, 20% corn oil, 1.8% salt, 4% lactic acid, ultimate pH 4.4). Different quality traits such as color index (L*a*b*), microbiological analysis (total aerobic, anaerobic, and psychrotrophic bacteria and yeasts and molds), and sensory features (taste, flavor, appearance, saltiness, and overall acceptance) were assessed during the storage period (42 days) for all groups. Our study showed that the addition of lactic acid (group D) exhibited a strong preservation effect against aerobic and anaerobic bacteria. In this context, group D had significantly lower aerobic and anaerobic bacterial counts (5.12 vs. 6.7, 6, and 6.7 log (cfu/g); p < 0.05) and (4.75 vs. 6.6, 6.1, 6.77 (cfu/g); p < 0.05) than group A, B, and C; respectively. Group D exhibited significantly (p < 0.05) lower psychrotrophic bacterial count (3.6 log (cfu/g)) during the whole period of storage compared with control. Group B had a lower redness index (a*) (−3.3 vs. −1.8, −1.65, −1.23; p < 0.05) than groups A, C, and D; respectively. In conclusion, our study showed that there is a possibility of improving the preservation of oregano (Origanum syriacum) by using lactic acid and sumac combined with vacuum packaging under refrigeration conditions.
Collapse
Affiliation(s)
- Samer Mudalal
- Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, Palestine
- Correspondence:
| | - Doaa Kanan
- Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, Palestine
| | - Ola Anabtawi
- Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, Palestine
| | - Alma Irshaid
- Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, Palestine
| | - Mohammed Sabbah
- Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, Palestine
| | - Munqez Shtaya
- Department of Plant Production and Protection, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, Palestine
| | - Faisal Shraim
- Department of Plant Production and Protection, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, Palestine
| | - Gianluigi Mauriello
- Department of Agricultural Science, University of Naples Federico II, 80055 Portici, Italy
| |
Collapse
|
2
|
Ayele DA, Teferra TF, Frank J, Gebremedhin S. Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design. Food Sci Nutr 2022; 10:239-252. [PMID: 35035925 PMCID: PMC8751442 DOI: 10.1002/fsn3.2663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 12/30/2022] Open
Abstract
Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This study aimed to optimize the nutritional and functional properties of local complementary foods using flours of the following locally available crops: maize, red kidney bean, kocho, and pumpkin fruit. Ten formulations were generated using a customized mixture design. A five-point hedonic scale was used for the determination of organoleptic properties, and standard methods were used for the analyses of nutritional composition and functional properties. The flours were mixed in the range of 20%-30% for kocho, 10%-25% for pumpkin fruit, 10%-40% for red kidney bean, and 15%-30% for maize. Optimal nutritional and functional properties were obtained using 33.5% kocho, 22.5% maize, 17.5% pumpkin, and 26.5% red kidney bean. Optimal values for functional properties were 0.86 g/ml, 5.94 ml/g, 4.14 ml/g, 2.96 g/g, 5.0 ml/g, and 1225.3 cP for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, swelling index, and viscosity, respectively. All formulations were within acceptable limits with scores ranging from 3.00 to 4.32 on a scale of 5. The inclusion of 25% pumpkin fruit flour and other ingredients between 20% and 30% increased the pro-vitamin A carotenoid and vitamin E contents of the composite flours. Aside from optimization, a higher concentration of limiting amino acids was achieved with 40% kidney beans and 15%-25% of the other ingredients. The mineral contents improved with increasing pumpkin, kidney bean, and kocho. To sum up, the nutrient quality, energy density, and functional quality of complementary foods can be optimized at a low cost using local ingredients.
Collapse
Affiliation(s)
- Dagem Alemayehu Ayele
- School of Nutrition, Food Science and Technology Hawassa University Hawassa Ethiopia
| | - Tadesse Fikre Teferra
- School of Nutrition, Food Science and Technology Hawassa University Hawassa Ethiopia
| | - Jan Frank
- Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim Hohenheim Germany
| | | |
Collapse
|
3
|
Dias MG, Borge GIA, Kljak K, Mandić AI, Mapelli-Brahm P, Olmedilla-Alonso B, Pintea AM, Ravasco F, Tumbas Šaponjac V, Sereikaitė J, Vargas-Murga L, Vulić JJ, Meléndez-Martínez AJ. European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content. Foods 2021; 10:foods10050912. [PMID: 33919309 PMCID: PMC8143354 DOI: 10.3390/foods10050912] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/07/2021] [Accepted: 04/14/2021] [Indexed: 11/16/2022] Open
Abstract
Many studies indicate that diets including carotenoid-rich foods have positive effects on human health. Some of these compounds are precursors of the essential nutrient vitamin A. The present work is aimed at implementing a database of carotenoid contents of foods available in the European market. Factors affecting carotenoid content were also discussed. Analytical data available in peer-reviewed scientific literature from 1990 to 2018 and obtained by HPLC/UHPLC were considered. The database includes foods classified according to the FoodEx2 system and will benefit compilers, nutritionists and other professionals in areas related to food and human health. The results show the importance of food characterization to ensure its intercomparability, as large variations in carotenoid levels are observed between species and among varieties/cultivars/landraces. This highlights the significance of integrating nutritional criteria into agricultural choices and of promoting biodiversity. The uncertainty quantification associated with the measurements of the carotenoid content was very rarely evaluated in the literature consulted. According to the EuroFIR data quality evaluation system for food composition tables, the total data quality index mean was 24 in 35, reflecting efforts by researchers in the analytical methods, and less resources in the sampling plan documentation.
Collapse
Affiliation(s)
- M. Graça Dias
- Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal; (M.G.D.); (F.R.)
| | - Grethe Iren A. Borge
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO 1433 Ås, Norway;
| | - Kristina Kljak
- Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10 000 Zagreb, Croatia;
| | - Anamarija I. Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Paula Mapelli-Brahm
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
| | | | - Adela M. Pintea
- Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Francisco Ravasco
- Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal; (M.G.D.); (F.R.)
| | - Vesna Tumbas Šaponjac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (V.T.Š.); (J.J.V.)
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania;
| | | | - Jelena J. Vulić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (V.T.Š.); (J.J.V.)
| | - Antonio J. Meléndez-Martínez
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
- Correspondence:
| |
Collapse
|
4
|
Naila NN, Mondal P, Bromage S, Islam MM, Huda MM, Shomik MS, Mondal D, Fawzi W, Ahmed T. Home Fortification of Rice With Lime: A Novel Potential Way to Reduce Calcium Deficiency in Bangladesh. Food Nutr Bull 2019; 40:357-368. [PMID: 31272212 DOI: 10.1177/0379572119845573] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
BACKGROUND In order to improve calcium status, fortified rice should have acceptable organoleptic properties of that food. OBJECTIVE We aimed to assess whether home fortification of rice with slaked lime can increase calcium content of rice and whether this fortified rice is well tolerated in a nutritionally at-risk population. METHODS This experimental study measured the calcium content of rice cooked with different concentration of lime and assessed the acceptability of fortified rice among 400 women and children. Each participant received fortified rice with one of five concentrations of lime (0, 2.5, 5, 7.5 or 10 gm per 500 gm of rice), with or without additional foods (lentil soup or fried green papaya). All participants were asked to score the organoleptic qualities on a hedonic scale. RESULTS Analysis showed that rice calcium content increased in a dose- response manner with increased lime during cooking (76.03, 205.58, 427.55, 614.29 and 811.23 mg/kg for given lime concentrations). Acceptability of the meal was greater when additional foods were served with rice at all lime concentrations. In both groups, the 7.5M arm reported highest overall acceptability (children, 6.25; women 6.10). This study found significant association between overall acceptability (different concentrations of lime mixed rice; with/without additional foods) and between groups (women vs. children) (p value = < 0.001) where-as no association was found within groups. CONCLUSIONS Lime-fortified rice can be feasible considering the calcium uptake of rice and organoleptic character. Further research on bioavailability can establish a solid foundation that will support design of an effective intervention to reduce calcium deficiency in this population.
Collapse
Affiliation(s)
- Nurun Nahar Naila
- Nutrition and Clinical Services Division (NCSD), International Centre for Diarrhoeal Disease Research, Bangladesh (icddr, b), Dhaka, Bangladesh
| | - Prasenjit Mondal
- Nutrition and Clinical Services Division (NCSD), International Centre for Diarrhoeal Disease Research, Bangladesh (icddr, b), Dhaka, Bangladesh
| | - Sabri Bromage
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA, USA
| | - M Munirul Islam
- Nutrition and Clinical Services Division (NCSD), International Centre for Diarrhoeal Disease Research, Bangladesh (icddr, b), Dhaka, Bangladesh
| | - M Mamun Huda
- Nutrition and Clinical Services Division (NCSD), International Centre for Diarrhoeal Disease Research, Bangladesh (icddr, b), Dhaka, Bangladesh
| | - Mohammad Sohel Shomik
- Nutrition and Clinical Services Division (NCSD), International Centre for Diarrhoeal Disease Research, Bangladesh (icddr, b), Dhaka, Bangladesh
| | - Dinesh Mondal
- Nutrition and Clinical Services Division (NCSD), International Centre for Diarrhoeal Disease Research, Bangladesh (icddr, b), Dhaka, Bangladesh
| | - Wafaie Fawzi
- Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, MA, USA.,Department of Global Health and Population, Harvard T. H. Chan School of Public Health, Boston, MA, USA
| | - Tahmeed Ahmed
- Nutrition and Clinical Services Division (NCSD), International Centre for Diarrhoeal Disease Research, Bangladesh (icddr, b), Dhaka, Bangladesh.,Department of Global Health, University of Washington, Seattle, WA, USA.,James P. Grant School of Public Health, BRAC University, Mohakhali, Dhaka, Bangladesh
| |
Collapse
|
5
|
Alvarado-López AN, Gómez-Oliván LM, Heredia JB, Baeza-Jiménez R, Garcia-Galindo HS, Lopez-Martinez LX. Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L.): An underutilized legume harvested in Mexico. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1571530] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Leobardo Manuel Gómez-Oliván
- Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Estado de México, México
| | - J. Basilio Heredia
- Laboratorio de Alimentos Funcionales y Nutracéuticos, CONACyT-Centro de Investigación en Alimentación y Desarrollo, A.C, Culiacán, México
| | - Ramiro Baeza-Jiménez
- Biotecnologia y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C., Delicias, México
| | | | - Leticia Xochitl Lopez-Martinez
- Laboratorio de Alimentos Funcionales y Nutracéuticos, CONACyT-Centro de Investigación en Alimentación y Desarrollo, A.C, Culiacán, México
| |
Collapse
|
6
|
Bermudez OI, Lividini K, Smitz MF, Fiedler JL. Estimating Micronutrient Intakes from Household Consumption and Expenditures Surveys (HCES): An Example from Bangladesh. Food Nutr Bull 2012. [DOI: 10.1177/15648265120333s209] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background Globally, there is a scarcity of national food consumption data that could help to assess food patterns and nutrient intakes of population groups. Estimates of food consumption patterns and apparent intakes of energy and nutrients could be obtained from national Household Consumption and Expenditures Surveys (HCES). Objective To use the HCES conducted in Bangladesh in 2005 (HIES2005) to estimate apparent intakes of vitamin A, iron, and zinc. Methods Food acquisition data from HIES2005, which surveyed 10,080 households, were transformed into standard measurement units. Intrahousehold food and nutrient distribution was estimated with Adult Male Equivalent (AME) units. Adequacy of intake was assessed by comparing individual nutrient intakes with requirements and was then aggregated by households. Results The weighted mean energy intake for the population was 2,151 kcal/person/day, with a range among divisions from 1,950 in Barisal to 2,195 in Dhaka division. The apparent intakes of vitamin A and iron were insufficient to satisfy the recommended intakes for more than 80% of the population in Bangladesh, while apparent intakes of zinc, adjusted by bioavailability, satisfied the requirements of approximately 60% of the population. Conclusions Using the HIES2005, we were able to produce estimates of apparent food consumption and intakes of some key micronutrients for the Bangladeshi population and observed wide differences among divisions. However, the methodological approaches reported here, although feasible and promising, need to be validated with other dietary intake methods.
Collapse
|
7
|
Bouba AA, Njintang NY, Foyet HS, Scher J, Montet D, Mbofung CMF. Proximate Composition, Mineral and Vitamin Content of Some Wild Plants Used as Spices in Cameroon. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/fns.2012.34061] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
8
|
Kapusta-Duch J, Leszczyńska T, Florkiewicz A, Filipiak-Florkiewicz A. Comparison of calcium and magnesium contents in cruciferous vegetables grown in areas around steelworks, on organic farms, and those available in retail. Ecol Food Nutr 2011; 50:155-67. [PMID: 21888594 DOI: 10.1080/03670244.2011.552373] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The aim of the present study was to compare calcium and magnesium contents in cruciferous vegetables grown under diversified ecological conditions for three consecutive years, independently of the climatic and agrotechnical conditions. The metal contents were determined using validated Atomic Absorption Spectrometry with atomization in the flame (FAAS method; spectrometer: AA240FS Varian). The dry mass of various vegetable species cultivated on organic farms contained, in most cases, significantly higher or similar calcium and magnesium amounts in comparison with those from farms located in the closest vicinity of steelworks and those purchased at local markets. Cruciferous vegetables from the two latter sources showed comparable contents of the essential minerals under study.
Collapse
Affiliation(s)
- Joanna Kapusta-Duch
- Department of Human Nutrition, Agricultural University of Cracow, Cracow, Poland.
| | | | | | | |
Collapse
|
9
|
Tsukakoshi Y, Naito S, Ishida N, Yasui A. Variation in moisture, total sugar, and carotene content of Japanese carrots: Use in sample size determination. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2008.06.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
10
|
|
11
|
Kobayashi T, Morimoto K, Tatsumi K. Removal of carotene-like colored compounds by liquid-liquid extraction during polycyclic aromatic hydrocarbons analysis of plant tissue. CHEMOSPHERE 2008; 70:2002-2008. [PMID: 18001818 DOI: 10.1016/j.chemosphere.2007.09.027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2007] [Revised: 09/14/2007] [Accepted: 09/14/2007] [Indexed: 05/25/2023]
Abstract
Plants contain a wide variety of chemicals, some of which may have similar chromatographic behavior to polycyclic aromatic hydrocarbons (PAHs). During solid phase extraction (SPE) with Si-gel for instance, the co-elution of carotene-like colored compounds with PAHs has been observed. In this paper, liquid-liquid extraction was applied for the separation and subsequent analysis of PAHs from plant extracts. PAHs containing 2-6 rings, which include naphthalene, phenanthrene, pyrene, benzo[a]pyrene and benzo[ghi]perylene, were used as representative target chemicals. Carotene-like compounds extracted from Komatsuna (Brassica campestris) shoot by acetone followed by Si-gel treatment were incorporated as undesired components in the model matrix. Results showed the feasibility of employing either acetonitrile or 2% (w/v) KOH-methanol as solvents for high PAHs recovery and low extraction of colored fraction. For acetonitrile, 86.9-93.5% of each PAH could be recovered after three extraction cycles (relative standard deviation, RSD<1.6%) with only about 10% co-extraction of colored fraction. For 2% KOH-methanol, PAHs recoveries ranging from 79.3% to 83.1% after five cycles (RSD<1.5%) were achieved while the percent extraction of colored fraction was also low at 10%. The relatively higher selectivity of the solvents for PAHs over the colored fraction as well as the solubility of the matrix solution in the solvent may have contributed to these results. On this basis, liquid-liquid extraction is very useful for the pre-treatment of plant extracts for PAHs analysis.
Collapse
Affiliation(s)
- Takayuki Kobayashi
- National Institute of Advanced Industrial Science and Technology, 16-1, Onogawa, Tsukuba, Ibaraki 305-8506, Japan
| | | | | |
Collapse
|
12
|
|
13
|
Anwar F, Latif S, Przybylski R, Sultana B, Ashraf M. Chemical Composition and Antioxidant Activity of Seeds of Different Cultivars of Mungbean. J Food Sci 2007; 72:S503-10. [DOI: 10.1111/j.1750-3841.2007.00462.x] [Citation(s) in RCA: 98] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
14
|
Kidmose U, Yang RY, Thilsted S, Christensen L, Brandt K. Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying. J Food Compost Anal 2006. [DOI: 10.1016/j.jfca.2006.01.011] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|