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ZHANG W, LIU K, LV R, WAN T, ZHOU S, SUN Y, GU H. A rapid identification method of rice protein in rice starch based on synchronous fluorescence spectroscopy. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.91122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | - Kaiqi LIU
- Chuzhou University, China; Yancheng Institute of Technology, China
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Estimating the potential of spices for mineral provision in a refugee context in East Africa. SN APPLIED SCIENCES 2023. [DOI: 10.1007/s42452-022-05224-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
AbstractMicronutrient deficiency remains an enormous problem in refugee settings. Transforming refugees’ food systems through the scaling up of kitchen gardening and fortifying relief food crops with minor food components including nutrient-dense spices can help improve the quality of staple foods. Globally, spices are indispensable in the daily diet and play an important role in the socio-cultural setting of different communities. Forty turmeric and curry powder samples were collected from different market establishments and geographic locations in East Africa. The samples were analyzed for selected elements using Portable X-Ray Fluorescence (PXRF). The contents of potassium (K), calcium (Ca), zinc (Zn) and strontium (Sr) in turmeric powder were statistically different among geographic origins (Ethiopia, Kenya and Uganda). We also aimed to determine if a small portion of spices (turmeric (5 g) and curry (4 g)) would contribute to an adequate intake (AI) or recommended dietary allowance (RDA) for selected minerals, for refugee men and women aged between 19 and 50 years as defined by the Food and Nutrition Board of the Institute of Medicine (IOM). For the reference groups, the contributions of turmeric and curry powder to AI/RDA for K, Ca and Zn varied between 0.48 to 4.13%. On the other hand, turmeric was identified to contribute > 20% AI/RDA for refugee men and women aged between 19 and 50 years for two micro minerals: manganese (Mn) and iron (Fe). Considering turmeric and curry powder of East African origins are good sources of minerals and present acceptable toxic metal(loid)s loads coupled with low cost, these spices particularly turmeric should be more widely popularized and recommended for food-to-spice fortification among the refugee population located in East Africa.
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Visentin E, Niero G, Cassandro M, Penasa M, De Marchi M. Assessment of the
ED‐XRF
technique to quantify mineral elements in nonlyophilised milk and cheese. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elena Visentin
- Department of Agronomy, Food, Natural resources, Animals and Environment University of Padova Viale dell'Università 16 35020 Legnaro (PD) Italy
| | - Giovanni Niero
- Department of Agronomy, Food, Natural resources, Animals and Environment University of Padova Viale dell'Università 16 35020 Legnaro (PD) Italy
| | - Martino Cassandro
- Department of Agronomy, Food, Natural resources, Animals and Environment University of Padova Viale dell'Università 16 35020 Legnaro (PD) Italy
- Associazione Nazionale Allevatori della Razza Frisona Bruna e Jersey Italiana Via Bergamo 292 26100 Cremona Italy
| | - Mauro Penasa
- Department of Agronomy, Food, Natural resources, Animals and Environment University of Padova Viale dell'Università 16 35020 Legnaro (PD) Italy
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment University of Padova Viale dell'Università 16 35020 Legnaro (PD) Italy
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Wang Y, Guo Q, Wu X, Gao H, Lu R, Zhou W. A facile and total water-soluble fluorescent organic nanoparticles-based sensor for Hg 2+ detection and its application in tea samples. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 265:120358. [PMID: 34509892 DOI: 10.1016/j.saa.2021.120358] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/30/2021] [Accepted: 08/31/2021] [Indexed: 06/13/2023]
Abstract
In this study, a novel FONs-based sensor P-M(w) was synthesized using 1-Pyrenecarboxaldehyde and L-methionine through facile hydrothermal strategy. The fluorescence emission peaks of the acquired P-M(w) would show specific changes after the addition of Hg2+ due to interfering the PET process and inducing nano-structure conformational rigidification of P-M(w). Notably, the water-soluble FONs-based sensor was firstly used to detect Hg2+ in tea samples providing a new material choice for the fluorescence sensor construction of metal ion detection. Besides, the qualitative and quantitative analysis of Hg2+ could be carried out with P-M (w) at a very low concentration (1 μg/mL) meaning that the acquired P-M(w) synthesized by few grams of reactants may satisfy the detection of approximate fifty thousand samples.
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Affiliation(s)
- Yujiao Wang
- College of Science, China Agricultural University, Mingyuanxilu No.2, Beijing, HaiDian District, China
| | - Qingyu Guo
- College of Science, China Agricultural University, Mingyuanxilu No.2, Beijing, HaiDian District, China
| | - Xingyi Wu
- College of Science, China Agricultural University, Mingyuanxilu No.2, Beijing, HaiDian District, China
| | - Haixiang Gao
- College of Science, China Agricultural University, Mingyuanxilu No.2, Beijing, HaiDian District, China
| | - Runhua Lu
- College of Science, China Agricultural University, Mingyuanxilu No.2, Beijing, HaiDian District, China
| | - Wenfeng Zhou
- College of Science, China Agricultural University, Mingyuanxilu No.2, Beijing, HaiDian District, China.
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Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
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Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
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Knez M, Stangoulis JCR. Calcium Biofortification of Crops-Challenges and Projected Benefits. FRONTIERS IN PLANT SCIENCE 2021; 12:669053. [PMID: 34335646 PMCID: PMC8323714 DOI: 10.3389/fpls.2021.669053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Accepted: 06/14/2021] [Indexed: 06/13/2023]
Abstract
Despite Calcium (Ca) being an essential nutrient for humans, deficiency of Ca is becoming an ensuing public health problem worldwide. Breeding staple crops with higher Ca concentrations is a sustainable long-term strategy for alleviating Ca deficiency, and particular criteria for a successful breeding initiative need to be in place. This paper discusses current challenges and projected benefits of Ca-biofortified crops. The most important features of Ca nutrition in plants are presented along with explicit recommendations for additional exploration of this important issue. In order for Ca-biofortified crops to be successfully developed, tested, and effectively implemented in most vulnerable populations, further research is required.
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Affiliation(s)
- Marija Knez
- College of Science and Engineering, Flinders University, Adelaide, SA, Australia
- Centre of Research Excellence in Nutrition and Metabolism, National Institute for Medical Research, University of Belgrade, Belgrade, Serbia
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Hazra SK, Sarkar T, Salauddin M, Sheikh HI, Pati S, Chakraborty R. Characterization of phytochemicals, minerals and in vitro medicinal activities of bael ( Aeglemarmelos L.) pulp and differently dried edible leathers. Heliyon 2020; 6:e05382. [PMID: 33163665 PMCID: PMC7610326 DOI: 10.1016/j.heliyon.2020.e05382] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/12/2020] [Accepted: 10/27/2020] [Indexed: 11/28/2022] Open
Abstract
Aegle marmelos (L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, p-coumaric acid, vanillic acid), flavonoid (rutin), organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid, fumaric acid), vitamin C, vitamin B group (thiamine, niacin, pyridoxine, pantothenic acid, biotin, cobalamins, riboflavin), tocopherols (α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol), carotenes (α-carotene, β-carotene, γ-carotene, δ-carotene) and also rich in essential minerals (potassium, calcium, phosphorus, sodium, iron, copper, manganese). This study provides a comprehensive composition analysis (determined using RP-HPLC and Energy Dispersive X-Ray Fluorescence (EDXRF) Spectroscopy). In vitro medicinal activities (antioxidant activity, anti-inflammatory activity, anti-diabetic activity) are quantified for different bael samples. The study also investigates the changes of these bioactive components with freeze, sun, hot air, and microwave drying. The study gives a proper vision to preserve the nutraceutically rich pulp by converting it into fruit leather.
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Affiliation(s)
- Sudipta Kumar Hazra
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
- Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, West Bengal 732102, India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Hassan I. Sheikh
- Faculty of Fisheries and Food Science, University MalaysiaTerengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Siddhartha Pati
- Research Divisions, Association for Biodiversity Conservation and Research (ABC), Balasore, 756001 Odisha, India
- Institute of Tropical Biodiversity and Sustainable Development, University Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
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Feng X, Zhang H, Yu P. X-ray fluorescence application in food, feed, and agricultural science: a critical review. Crit Rev Food Sci Nutr 2020; 61:2340-2350. [PMID: 32543214 DOI: 10.1080/10408398.2020.1776677] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Recently X-ray fluorescence techniques have been widely used in food and agricultural science areas. Minimal sample preparation, nondestructive analysis, high spatial resolution, and multiple elements measurements within a single sample are among its advantages. In this review, literature of X-ray fluorescence are extensively researched and summarized from food and agricultural science areas focusing on food safety inspection, food nutrition, plant science, soil science, and Ca-related problems in horticultural crops. In addition, the advantages and disadvantages of X-ray fluorescence comparing with traditional analytical techniques of elements are also discussed. The more advanced technology such as developments of detector, scanning system, beamline capability among others would significantly increase future application of X-ray fluorescence techniques. Combination use of XRF with other tools such as chemometrics or data analytics would greatly improve its prediction performance. These further improvements offer exciting perspectives for the application of X-ray fluorescence in the food and agricultural science areas.
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Affiliation(s)
- Xin Feng
- School of Life Science and Engineering, Foshan University, Foshan, China.,Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Huihua Zhang
- School of Life Science and Engineering, Foshan University, Foshan, China
| | - Peiqiang Yu
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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