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Ayustaningwarno F, Afifah DN, Asikin Y. Editorial: Emerging indigenous food processing in solving nutrition problems. Front Nutr 2024; 11:1473715. [PMID: 39253324 PMCID: PMC11382423 DOI: 10.3389/fnut.2024.1473715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2024] [Accepted: 08/14/2024] [Indexed: 09/11/2024] Open
Affiliation(s)
- Fitriyono Ayustaningwarno
- Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia
- Center of Nutrition Research, Universitas Diponegoro, Semarang, Indonesia
| | - Diana Nur Afifah
- Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia
- Center of Nutrition Research, Universitas Diponegoro, Semarang, Indonesia
| | - Yonathan Asikin
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
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Afifah DN, Ayustaningwarno F, Rahmawati A, Cantikatmaka DN, Wigati N, Noer ER, Widyastuti N, Wijayanti HS, Sugianto DN, Ningrum YPA, Hastuti VN. Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives. Sci Rep 2023; 13:15161. [PMID: 37704836 PMCID: PMC10499880 DOI: 10.1038/s41598-023-42140-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Accepted: 09/05/2023] [Indexed: 09/15/2023] Open
Abstract
The substitution of wood apple juice and soybean powder in the seaweed jelly product can be used as an alternative to emergency supplementary feeding (ESF) for children under five years of age, which contains high protein, fiber, and calories. This study aimed to determine the effect of adding wood apple juice and soybean powder to the nutrition content, vitamin C, zinc, magnesium, total phenol, antioxidant activity, acceptability, and shelf-life of seaweed jelly products. This study was an experimental study with a completely randomized design with two treatment factors, which consisted of making seaweed jelly products with three different ratios of wood apple juice and soybean powder, 60:40 (F1), 50:50 (F2), and 40:60 (F3), dried at 40 °C (T1) and 50 °C (T2). Macronutrients were determined using proximate analysis. The total phenol and vitamin C were measured using Folin-ciocalteu reagent and UV-Vis spectrophotometry. Antioxidant activity was analyzed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH). The contents of zinc and magnesium were evaluated through Atomic Absorption Spectrophotometry (AAS). Estimation of shelf life was determined with Accelerated Shelf-Life Test (ASLT) method and Arrhenius equation model. The best formula based on proximate analysis was F3, which contained 361.98 kcal of energy and 33.79 g of protein. The best formula (F1) dried at 40 °C; contains 56.28 mg/100 g vitamin C; zinc was 1.55 mg/100 g; magnesium was 79.25 mg/100 g; antioxidant activity (IC50) was 88.39 μg/mL; and total phenol was 8.59 mg GAE/g. The quality attributes of the best formula show the potential of the jelly as an emergency food despite its short shelf-life.
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Affiliation(s)
- Diana Nur Afifah
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia.
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia.
- SDGs Center, Diponegoro University, Semarang, Indonesia.
| | - Fitriyono Ayustaningwarno
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia
| | - Anisa Rahmawati
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
| | | | - Ningsih Wigati
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
| | - Etika Ratna Noer
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia
| | - Nurmasari Widyastuti
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia
| | - Hartanti Sandi Wijayanti
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia
| | - Denny Nugroho Sugianto
- SDGs Center, Diponegoro University, Semarang, Indonesia
- Department of Oceanography, Faculty of Fisheries and Marine Sciences, Diponegoro University, Semarang, Indonesia
| | | | - Vivilia Niken Hastuti
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
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Patra A, Prasath VA, Sutar PP, Pandian NKS, Pandiselvam R. Evaluation of effect of vacuum frying on textural properties of food products. Food Res Int 2022; 162:112074. [DOI: 10.1016/j.foodres.2022.112074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/10/2022] [Accepted: 10/18/2022] [Indexed: 11/28/2022]
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Manzoor S, Masoodi FA, Rashid R, Wani SM, Naqash F, Ahmad M. Advances in vacuum frying: Recent developments and potential applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shaziya Manzoor
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Rubiya Rashid
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Mudasir Ahmad
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
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Liu C, Zhang R, Vorobiev E, Grimi N. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment. Front Nutr 2022; 9:919634. [PMID: 35898715 PMCID: PMC9310039 DOI: 10.3389/fnut.2022.919634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 06/06/2022] [Indexed: 11/24/2022] Open
Abstract
The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.
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Affiliation(s)
- Caiyun Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Rui Zhang
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Eugene Vorobiev
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Nabil Grimi
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
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Xiao Z, Wang J, Han L, Guo S, Cui Q. Application of Machine Vision System in Food Detection. Front Nutr 2022; 9:888245. [PMID: 35634395 PMCID: PMC9131190 DOI: 10.3389/fnut.2022.888245] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Accepted: 04/22/2022] [Indexed: 11/21/2022] Open
Abstract
Food processing technology is an important part of modern life globally and will undoubtedly play an increasingly significant role in future development of industry. Food quality and safety are societal concerns, and food health is one of the most important aspects of food processing. However, ensuring food quality and safety is a complex process that necessitates huge investments in labor. Currently, machine vision system based image analysis is widely used in the food industry to monitor food quality, greatly assisting researchers and industry in improving food inspection efficiency. Meanwhile, the use of deep learning in machine vision has significantly improved food identification intelligence. This paper reviews the application of machine vision in food detection from the hardware and software of machine vision systems, introduces the current state of research on various forms of machine vision, and provides an outlook on the challenges that machine vision system faces.
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Affiliation(s)
- Zhifei Xiao
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Jilai Wang
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Lu Han
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Shubiao Guo
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
| | - Qinghao Cui
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan, China
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Afifah DN, Ningrum YPA, Syahidah T, Nuryanto N, Ayustaningwarno F, Sugianto DN. Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food. Front Nutr 2022; 9:878539. [PMID: 35520288 PMCID: PMC9063520 DOI: 10.3389/fnut.2022.878539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 03/18/2022] [Indexed: 11/13/2022] Open
Abstract
Lindur (Bruguiera gymnorrhiza L.) fruit as a mangrove species has not been widely developed. However, the combination of lindur fruit functional food with soybean flour has high carbohydrates and protein potential to serve as an additional food product in emergency conditions. Therefore, this study aims to evaluate the nutritional content, dietary fiber, organoleptic quality, and sagon shelf-life estimation of lindur and soybean flour, in accordance with emergency food quality requirements. The shelf life was determined using the Accelerated Shelf-life Testing (ASLT) method with the Arrhenius equation, where the sample was stored in an incubator at a temperature of 27, 37, as well as 47°C for 30 days, and the water content, peroxide number, and free fatty acid content were tested every 5 days. In addition, formulation P1 comprising 45% lindur flour and 35% soybean flour was discovered to be the best formulation, with a composition of 251.5 kcal/bar of energy, 6.3 g of fat, 4.4 g of protein, 30 g of carbohydrates, 15.79% dietary fiber, 1.84% ash content, and 4.03% water content. Therefore, the nutritional content of sagon substitution for lindur flour is in accordance with the emergency food quality requirements, except for the protein content. Also, the P2 sagon sample’s shelf life was estimated to be 37 days in polypropylene plastic packaging at a room temperature of 27°C.
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Affiliation(s)
- Diana Nur Afifah
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- *Correspondence: Diana Nur Afifah,
| | | | - Tazkiah Syahidah
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
| | - Nuryanto Nuryanto
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Faculty of Medicine, Diponegoro University, Semarang, Indonesia
| | - Fitriyono Ayustaningwarno
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Faculty of Medicine, Diponegoro University, Semarang, Indonesia
| | - Denny Nugroho Sugianto
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Department of Oceanography, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia
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Sobukola OP, Ajayi FF, Faloye OR, Henshaw FO, Sanni SA, Bodunde G, Agbonlahor M. Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Olajide P. Sobukola
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | | | - Opeyemi R. Faloye
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Folake O. Henshaw
- Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria
| | - Silifat A. Sanni
- Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Nigeria
| | - Goke Bodunde
- Department of Horticulture Federal University of Agriculture Abeokuta Nigeria
| | - Mure Agbonlahor
- Department of Agricultural Economics and Farm Management National Open University of Nigeria Lagos Nigeria
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Soto M, Pérez AM, Servent A, Vaillant F, Achir N. Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110514] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Ayustaningwarno F, Fogliano V, Verkerk R, Dekker M. Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study. Food Res Int 2021; 143:110230. [DOI: 10.1016/j.foodres.2021.110230] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 02/11/2021] [Accepted: 02/14/2021] [Indexed: 01/29/2023]
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Wang Z, Erasmus SW, Liu X, van Ruth SM. Study on the Relations between Hyperspectral Images of Bananas ( Musa spp.) from Different Countries, Their Compositional Traits and Growing Conditions. SENSORS (BASEL, SWITZERLAND) 2020; 20:E5793. [PMID: 33066269 PMCID: PMC7602010 DOI: 10.3390/s20205793] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/02/2020] [Accepted: 10/12/2020] [Indexed: 12/11/2022]
Abstract
Bananas are some of the most popular fruits around the world. However, there is limited research that explores hyperspectral imaging of bananas and its relationship with the chemical composition and growing conditions. In the study, the relations that exist between the visible near-infrared hyperspectral reflectance imaging data in the 400-1000 nm range of the bananas collected from different countries, the compositional traits and local growing conditions (altitude, temperature and rainfall) and production management (organic/conventional) were explored. The main compositional traits included moisture, starch, dietary fibre, protein, carotene content and the CIE L*a*b* colour values were also determined. The principal component analysis showed the preliminary separation of bananas from different geographical origins and production systems. The compositional and spectral data revealed positively and negatively moderate correlations (r around ±0.50, p < 0.05) between the carotene, starch content, and colour values (a*, b*) on the one hand and the wavelength ranges 405-525 nm, 615-645 nm, 885-985 nm on the other hand. Since the variation in composition and colour values were related to rainfall and temperature, the spectral information is likely also influenced by the growing conditions. The results could be useful to the industry for the improvement of banana quality and traceability.
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Affiliation(s)
- Zhijun Wang
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (Z.W.); (S.W.E.); (X.L.)
| | - Sara Wilhelmina Erasmus
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (Z.W.); (S.W.E.); (X.L.)
| | - Xiaotong Liu
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (Z.W.); (S.W.E.); (X.L.)
| | - Saskia M. van Ruth
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (Z.W.); (S.W.E.); (X.L.)
- Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands
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