Tortilla, an important Mexican food item, is consumed normally in fresh stage in which both, softness and flexibility are important attributes. To know the effect of two gums on characteristics of tortilla, this food was prepared by standardization of the elaboration process by using nixtamalized corn flour. Several systems or tortilla types were prepared, the control and added with gums at different concentration. Physicochemical properties (color, moisture, and pH), as well as texture characteristics (puncture, firmness, and extensibility) were measured in fresh form, and also after six day of storage in refrigeration, and three weeks in freezing conditions. Color and pH were stable, whereas moisture increased with gum addition. Low temperatures generated a higher loss of water and rigidity in the control system than those determined with gum incorporation. Based on overall texture of tortillas, the guar gum had a better effect on it than carob gum, and consequently the effect of gum blends was better. In general, puncture, firmness, and rigidity forces augmented lightly through storage at low temperatures, and the conclusion is that the effect of gum blends on tortilla texture is positive and better that the effect of simple gums, without affecting other physicochemical properties of tortillas.
Functional foods have become an important part of human diet, due to the contribution of these foods for health improving; being those products added with probiotics an example of functional foods. Whey is a by-product of cheese production considered as a waste, despite its protein content and nutritive value, whereas inulin has been recently used in food industry by adding it to foods in combination with certain probiotics, it is found naturally in the agave as part of dietary fiber. Then the objective of this research was to obtain a functional whey drink added with inulin and probiotic microorganisms. Therefore, different formulations of this beverage were obtained varying the content of inulin (0, 2, 4, 6 and 8% w/w) and the type of microorganism (Lactobacillus casei, L. plantarum and L. reuteri). Some properties and viability of microorganisms in the different systems were evaluated during 30 days of refrigerated storage, in which the physicochemical properties, flow parameters, and microbial stability were determined. Results showed that pH and acidity varied among different systems; pH values of whey beverages ranged between 4.75 and 6.18, decreasing with increasing of inulin content; in which there was a significant difference for initial pH. Acidity values ranged from 1.743 to 1.987 g/L, and also exhibiting significant difference. Soluble solids and moisture of beverages were stable through the storage period in contrast to acidity, color, pH, and flow properties. Whey beverages behaved as non-Newtonian fluids of pseudoplastic nature, better fitted by the Power Law equation, in which consistency increased with inulin content. All systems had the minimal level of BAL (lactic acid bacteria), and their growth was related to inulin content.
Microorganisms can be categorized into five categories: bacteria, algae, fungi, viruses, and protozoa which can cause microbiological hazards, contaminating food during production, manufacture, transportation, and storage. Biosensor technology is one of the most reliable and effective analytical technique for determining a biological system's sensitivity and specificity at a very low scale. So many techniques exist for identifying and detecting food-borne illness causing bacteria. But biosensor technology is used to detect and monitor with accuracy, thus increasing its interest globally with time. Biosensors have been used for a long time to illustrate the process of regulating data in the pharmaceutical, food manufacturing, and processing industries. An immunosensor is a type of biosensor that uses the molecular recognition specificity of antigens to form a stable complex of an antibody. It is divided into two subcategories- labeled and label-free. A labeled immunosensor is primarily used to sense the immune reaction and generate signals that allow versatile detection of complex, and detect the microorganisms like Listeria monocytogenes, Salmonella spp., and Escherichia coli. Label-free immunosensors detect physical changes during the immune complex formation and have been explored because of their potential as a specific detection technique which can reduce the time and cost of analysis. It has been developed using several detection methods like optical changes for Salmonella sp., electrochemical changes for Listeria monocytogenes and Escherichia coli, and Hepatitis B. An impedimetric immunosensor for pathogens has been created utilizing a biosensor, electrochemical impedance spectroscopy, antibodies, affinity proteins, affimers, and other binding proteins like bio-receptors, which exhibit good selectivity. This review discusses the techniques used by immunosensors to recognize microorganisms that might cause food poisoning. These techniques consider the electrodes and base-layer components, the makeup and characteristics of distinct bacterial species, as well as the interactions between antigens and antibodies that are utilized to detect bacteria.
Physical properties are important food characteristics that may be very important and transcendent depending of the specific food and particular processing. These properties should be considered and controlled, no matter of the industrial transformation, some of them are color, density, flow nature, form, heat capacity, size, texture, and viscoelasticity, among others. Color and texture are more general and notably affected by processing (formulation, drying, thermal treatment), whereas flow nature, density and viscoelasticity are less known and their changes throughout pumping, evaporation and high pressure applications require deeper knowledge.
Industrial agriculture, which is the dominant food production model of the 21st century, is one of the causes of various health problems, as well as the emission of greenhouse gases, therefore, climate change.However, for the world, overcoming hunger and nutrition continue to be a challenge; critical and transformative environmental education in the face of climate change is more necessary than ever, among other things aimed at new ways of feeding the population. Achieving conscious citizenship requires an education where teacher training is fundamental. A documentary review was carried out based on reflections on the impacts of food and agriculture on the climate with participants of an EA and climate emergency course at UNICENTRO, Guarapuava, Brazil. As a result, ten principles are proposed that allow building food sovereignty with climate awareness to contribute to mitigation and adaptation through individual and collective action. The principles consider the origin of food, the distances between origin and consumption, processing and the production model.
Background: Steviol glycosides (SGs) from Stevia rebaudiana (Bertoni) Bertoni have garnered global interest due to their intense sweetness (over 300 times sweeter than sucrose) with negligible calories and potential health benefits. This study aims to address the low productivity of Greek stevia crops in terms of dry leaf yield (1235 kg/ha) despite favorable Greek agro-climatic conditions. Aim: To investigate the agronomic reasons behind the low productivity of stevia cultivation in Greece, with final target to enhance the yield of dry leaves and major steviol glycosides (SGs) by exploring new cultivar and nutrition management strategies. Approach: A pot experiment assessed the impact of three foliar plant biostimulants (calcite, seaweed extract, and amino acids) and two soil fertilizers (organic and conventional) on aerial biomass productivity and major steviol glycosides (stevioside and rebaudioside A) of two new stevia cultivars (cvs Olga and Ambrosia). Key growth and productivity traits such as height, covered area, leaf chlorophyll concentration, yield in dry leaves, leaf SGs concentration, and rebaudioside A/stevioside ratio were measured. Main results: Under optimal Greek agro-climatic conditions (day length > 13 h, average temperature 23.4°C, soil moisture 41 - 43%, harvest time ≥ 110 DAT), an organic substrate enriched with N rate 1.2 g per plant from high-quality organic fertilizer (C/N < 20), along with a combination of foliar plant biostimulants (calcite 0.3%, seaweed extract 0.02%, amino acids 0.2% at low dose rates) facilitated significant improvements in dry leaf yield (87 g per plant) and major steviol glycosides concentration (17.6 g per plant), with major SGs concentration reaching 20.28% (11.09% stevioside + 9.22% rebaudioside A), and the highest rebaudioside A/stevioside ratio (0.83) in the tested stevia cultivar (cv. Olga). Conclusion: The study suggests that the current substrate (N rate 0.88 g/plant) and cultivar (cv. SRB-128) contribute to the low productivity of stevia cultivation in Greece. It highlights the potential of suitable cultivars treated with appropriate substrate and foliar plant biostimulants to bridge the productivity gap between conventional and organic farming in the Mediterranean region. However, further research on biostimulant mechanisms, cultivar selection, and nutrition management is necessary to optimize leaf biomass, steviol glycosides concentration, and rebaudioside A/stevioside ratio across diverse local environments.
This study presents a summary of the new science of Mind Genomics and the considerable number of publications applying this technology in many areas of social sciences. First, a list of papers describing the theoretical foundations of this new science is presented. Next, publications are grouped based on the field of Mind Genomics applications, such as education, law, political and social sciences, and marketing and food industry, where most of the applications using Mind Genomics have been performed. With the advent of AI, Mind Genomics incorporated AI capabilities to automatically provide summarizers that analyze results with a greater depth.
Birch fungus, known as birch brown porcupine fungus (Inonotus obliquus), is a rare medicinal fungus that grows in the Frigid Zone. This study reviews the bioactive components of birch mushrooms, including polysaccharides, triterpenoids, polyphenols, flavonoids, etc., and discusses in detail their pharmacological effects in antitumor, hypoglycemic, anti-inflammatory, antioxidant and immunomodulatory aspects. This paper also outlines the application prospects of birch mushrooms in the fields of medicinal nutraceuticals and functional foods, aiming to provide reference for the in-depth research and development of birch mushrooms.
Medicinal plants are potential sources of new antimicrobial molecules. This study was undertaken to determine the effects of Pergularia daemia (Forssk) and Momordica charantia (bitter gourd) leaf extracts on some enteric bacterial species. Plant leaves were collected from Kerker village of Jos East Local Government Area of Plateau State. Plants were identified, the leaves were shade-dried, pulverized into fine powder. Proximate analysis was carried out using AOAC methods. Extracts were obtained through cold maceration techniques. The extracts were used for phytochemical screening; antibacterial activity was carried out using well diffusion methods. Minimum inhibitory concentration and maximum bactericidal concentration was determined using broth dilution method. The results of proximate analysis showed that the plants powder were rich in carbohydrates, M. charantia 55.59± 0.02 and P. daemia 31.38 ± 0.03, followed by crude fiber and crude fat 19. 62± 0.04 and 16.69± 0.22 in P. daemia compared to 10.66 ± 0.03 and 10.78± 0.03 in M. charantia while ash content and moisture were moderate with 12.86±0.12 in M. charantia and 7.53 ± 0.02 in P. daemia. The phytochemicals showed the presence of alkaloids, phenols, flavonoids, tannins and terpenoids in all plant extracts. The antibacterial activity showed that the extracts have a broad spectrum of activity on the test organisms as compared to the standard drug gentamicin. There was a significant difference at p<0.05. Shigella flexneri was the most susceptible to methanolic and aqueous extracts with 22.53± 0.10 at 500 mg/ml as compared to standard drug gentamicin 32.33± 0.18, followed by E. coli with 21.13± 0.13 at 500 mg/ml as compared to the control 29.60±0.15 and Salmonella typhi with 20.47±0.14 at the concentration of 500 mg/ml as compared to standard drug with 38.50±0.36. The results of minimum inhibitory concentration showed that Shigella flexneri was the most susceptible with the MIC of 31.25 mg/ml and 62.5 mg/ml for both methanolic and aqueous extracts of P. daemia while salmonella typhi was the most susceptible with the MIC of 62.5 mg/ml and 125 mg/ml for M. charantia respectively. The presence of alkaloids, saponins, tannins and terpenoids showed that the plants leaves have antibacterial activity. The results of this study support the use of these plants as therapeutic agents for diarrhoea caused by S. flexneri and E. coli.
This article explores the concept of "mindful eating" as an effective strategy for addressing issues related to obesity and eating disorders. It analyzes how mindfulness can enhance food awareness and self-efficacy, reducing impulsive behaviors and promoting a healthier relationship with food. The main intervention protocols, such as Mindfulness-Based Eating Awareness Training (MB-EAT), are discussed, highlighting their effectiveness in clinical settings. Despite positive outcomes, the need for further research on applicability and duration of effects is emphasized.
The Sika Deer is a valuable and traditional animal that has been used for its medicinal properties for over 2,000 years in China, making its first appearance in the Shennong's Classic of the Materia Medica during the Han Dynasty. Modern research has shown that the main by-products of Sika Deer are rich in a variety of active ingredients, including free amino acids, peptides, chondroitin sulphate, prostaglandins, phospholipids, hormones, biogenic amines, inorganic elements, etc. The effects of Sika Deer are extremely wide-ranging. Its efficacy is also extremely wide, such as the prevention and treatment of cardiovascular disease, physical fitness, delay aging, enhance immunity. From human consumption of venison and blood treatment of disease, has been a history of thousands of years, deer products have been basically formed. Deer products have basically formed a system and scale that can be used for food or medicine. Deer products refer to the products and products of various deer species of the deer family, with antlers, blood, whips, tires, bones and meat as raw materials are widely used in food, medicine, health food and other industries. In recent years, there have been many researches on the chemical composition analysis, pharmacological effects and clinical effects of the main by-products of deer, and the main by-products of deer have shown good medicinal value and have a broad market prospect. The biological effects of antler, fetus, heart, blood and whip were reviewed to summarize their biological effects and to improve the social, economic and biological values of Sika deer. And biological value of the plum blossom deer, so as to provide theoretical references for subsequent research.
Of the two species of the genus Robinia L., which are native to North America and introduced in Polesie, Black Locust (Robinia pseudoacacia L.) is traditionally used as a medicinal, technical and food plant. One of the least covered aspects of using Black Locust is making jam from the flowers of this plant. The aim of our study is to report the modern Black Locust use to make jam by local residents of Polesie. Sociological survey of the 250 adult local inhabitants on the use of Robinia pseudoacacia was conducted. The Black Locust syrup in Polesie is used as an effective antispasmodic, expectorant, diuretic, choleretic, sedative, hemostatic, antipyretic, laxative, hypotensive, anti-inflammatory and healing agent. The Black Locust flowers is perfect as an antipyretic, and also for the prevention of diseases of the lungs and bronchi, and also as an effective antispasmodic, that is, for spasms of internal organs or muscles. The article presents recipes of the Polesie local residents for making the Black Locust flowers jams, namely: Black Locust jam with apple juice, Black Locust jam with grape juice, Black Locust jam with honey, transparent Black Locust jam with white wine. Black Locust jams are not only tasty national products, but also have beneficial properties for human health. The claims of the Polesie local residents about the Black Locust flower products antibacterial action are not unfounded: scientific publications provide facts about the bactericidal effect of Robinia pseudoacacia flower extracts. The conducted research encourages further research into the properties of Black Locust as a potential raw material for use in the production of food products, as well as cosmetology and medical use.
This paper provides a comprehensive overview of innovations in pet food products, focusing on kibbles, chews, and treats. Kibbles, which are processed dry dog food, play a crucial role in the pet food industry, with ongoing efforts to enhance their formulation to improve dental health and increase pet preference. Coated kibbles introduce a novel approach with a core and coating, offering a customizable composition of proteins, binders, carbohydrates, and fats. These innovations aim to meet the diverse nutritional needs of pets while improving palatability and health benefits.
Background: The roes of tambaqui (Colossoma macropomum) - Amazon caviar - are co-products from fish processing that have a high nutritional value and can be considered a nutritionally viable alternative for human and animal consumption, in addition to the possibility of using them for lipid extraction. Objective: The aim of this study was to determine the nutritional quality in roes of tambaqui raised in fish ponds in Rondônia state, Brazil. Main Body: A total of 3 samples of 20 specimens of tambaqui were collected in a fish processing unit, registered in the Brazilian System of Inspection of Products of Animal Origin (SISBI-POA), located in the municipality of Vale do Paraíso, Rondônia state, Brazil. The results obtained were proximate composition (in 100g), 1.77g of mineral matter, 17.77g of crude protein, 12.24g of total lipids and 79.94% moisture. A mineral profile (in 100g) was obtained, 6.21 mg of total iron, 49.18 mg of Na+, 309.17 mg of K+, 473.93 mg of Ca2+ and 162.6 mg of Mg2+. They also contain essential fatty acids such as EPA 2 n-6) 1.39%, DHA (C22:6 n-3) 0.40%, ALA (C18:3 n-3) 0.53% and AA (C18 :2 n-6) 9.61% and high quality indices UFAs/SFAs 1.26, UFAs (n-6/n-3) 5.44, TI 0.47, AI 0.53 and h/H 1, 74. The tambaqui roes showed good nutritional parameters with a significant amount of essential fatty acids and good lipid quality indeces.
Objective: The aimed of this study was to evaluate the yield and chemical composition of paiche (Arapaima gigas) fillets and use of head and spine for elaboration of flour and quality of the skins tanned with vegetable tannin. Main Body: Therefore, different flours were developed and evaluated in terms of chemical composition, minerals, fatty acid and amino acid profile, pH, Aw, colorimetry, granulometry and microbiology. Paiche evaluated had 12.61 kg and 120.5 cm in total length, with a skinless fillet yield 44.56%, totaling 55.44% of filleting by-products. Among these, there was possibility of using the spine 16.17%, head 16.49% and skin 16.81%. The fillets had 71.41% moisture, 20.34% protein, 5.58% lipids and 1.05% minerals. Natural flour was obtained from spines and heads, with an average yield 15.48%, and the spine flour had better nutritional value, containing 54.42% of protein and 7.24% of lipids, in addition to lower Aw 0.27, despite head flours having higher levels of calcium and phosphorus. Spine flour showed a more reddish color and smaller granulometry, where the Mean Geometric Diameter (MGD) was 0.24%, making its inclusion in food products easier. Leathers have higher tensile strength 13.85 N mm-2 and elasticity 86% in transverse direction. The skins within the by-products generated can tanned with vegetable tannin, shown high quality resistance and being able to used for making clothes, bags and shoes, adding a substantially high economic value to products.
Millet is known as a staple diet of current era. If it is being included in day- today life, can save many lives of human beings from untimely morbidity and mortality. In Ayurveda it has a great importance in healthy and unhealthy persons simultaneously. It is the most powerful neutraceutical. Ayurveda clearly explains that foods are neutraceuticals. Foods balance Vaata (air), Pitta (fire) & Kapha (water) Dhatus, to keep the body in a healthy state. These three Dhatus are the main cause of disease formation in body and are denoted by name Dosha when being vitiated. One among the best neutraceuticals is millet known as Yav (Barley), is the food or drug of choice in prognostic as well as diagnostic state of disease as per Ayurveda contexts. More importantly, barley crop can survive in case of drought land, containing sand. It also requires less water for irrigation. It grows faster within 7- 10 days. Sunlight is also not a bigger necessity for its growth. So, in indoor places where direct sunlight is not available can be useful for its cultivation. These days overweight (obese) & underweight (fitness freak) is the biggest problem for everyone. These are well known causes for life style disorders. Because in both cases untimely death can occur if life style cannot be taken into consideration on a long run. If our diet will be added with Yav daily then these health issues can be solved as it contains various healthy chemical compounds. According to Ayurveda, its Rasa (taste properties) has miraculous effects in overall well-being of a person. In Ayurveda it can be used in various forms to keep body in homeostatic state.
Goal: to analyze the temporal trend and factors associated with locomotor system injuries in the pediatric population by traffic accidents in Brazil, through epidemiological, statistical and bibliographic evaluation. Methods: It is an epidemiological, retrospective, qualitative/quantitative study with secondary data analysis and cross-sectional typology in the public databases of the Brazilian Ministry of Labor and Social Security, made available by the Federal Government. Health sciences descriptors: "musculoskeletal injuries", "multiple trauma", "traffic accidents" and "pediatrics". Results: Between 2013 and 2022, 358.821 cases of children and teenagers with injuries of the locomotor system caused by traffic accidents were registered. Motorcycle accidents were the main responsible for this scenario (42.2%). Conclusion: Musculoskeletal injuries caused by traffic accidents in children are important causes of morbidity and mortality. In this context, the insertion of public policies directed to the awareness of the population about the seriousness of the case and the exposure of data such the ones in this study, can provide improvement of this scenario.
The residue after extraction of oil from flaxseed contains many nutrients and bioactive components, though it is not used that much in the development of food. On the other hand, foxtail millet is a non-conventional source of food, which can be a supplement of wheat flour or flour-made products. The objective of this work is to incorporate flaxseed oil cake into the common food with a non-conventional source of flour and also to check the functionality of differently pre-processed foxtail millet. In utilizing oil industry waste, i.e., de-oiled flaxseed, for developing a value-added product, the concept of green technology was applied. Flaxseed (Linum usitatissimum) oil cake flour was mixed in a 1:1 ratio with Foxtail millet (Setaria italica) flour, prepared in three forms: raw, germinated, and microwave treated. The study mainly focused on utilizing the non-thermal processes to investigate the functional properties of the flour blends. Also, an analysis of functionality among three forms of foxtail millet has been done in this study. The mixed flours were further evaluated for nutrient composition and functionality. The results of the developed flour blends are compared with the conventional wheat flour and raw foxtail millet flour to determine the importance of Oil Cake Waste and pre-processing of Millet. The functional properties of mixed flour increased compared with raw foxtail millet flour.
Background: The aim of this study was to evaluate chemical composition and sensory analysis in hamburgers prepared with meat from laying quaiTls at disposal age. Main Body: The design was completely randomized, with four treatments of quail hamburger, represented by the inclusion of bacon in its preparation, as follows: quail meat without the inclusion of bacon; 5% inclusion of bacon, 10% inclusion of bacon and 15% inclusion, and three replicates. The quails were cleaned, ground and seasoned for each product. There was a significant difference in sensory acceptance for aroma and flavor characteristics. In all variables, acceptance increased following the level of bacon inclusion. In the purchase intent test, hamburgers with 10 and 15% inclusion of bacon were the most accepted. For the chemical analysis, there was a difference for the variables, lipids, protein, moisture, ash and caloric value. The products were accepted by the consumer, highlighting the highest levels of bacon inclusion.
