Reducing Effect of Parkia biglobosa (Jacq.) R. Br. ex G. Don Fruit Pulp on Food Intake in Healthy NMRI Mice

Obesity is a chronic condition characterised by excess body fat that leads to increased body weight. One of the most effective ways to treat obesity is to use appetite suppressants to reduce food intake. This study aimed to evaluate in vivo reduction of food intake and weight gain caused by Parkia biglobosa (Pb) fruit pulp. Twenty-four healthy NMRI mice divided into four groups were used for the experiment. Group 1, considered the negative control, received distilled water. Groups 2, 3, and 4 were administered daily with 100, 250 and 500 mg/kg body weight of Pb fruit pulp powder suspension, respectively. The reduction in food intake was assessed in two phases: acute food intake for one day (24 h) and long-term food intake for seven weeks. Nutrient parameters and phenolic compounds in Pb fruit pulp were quantified. The results showed that Pb fruit pulp had a significant effect on reducing acute food intake. At a dose of 250 mg/kg, Pb had the best activity in reducing acute food intake, with an overall reduction rate of approximately 47.98% ± 1.17% compared to the control. Repeated daily administration inhibited food intake with all three doses for 13 days compared to control. Food intake was significantly decreased for up to 31 days by taking a 100 mg/kg dose of Pb (p = 0.0174). Weight gain was significantly lower (p = 0.0003) in mice treated with 100 mg/kg Pb than in controls at the end of 7 weeks. According to the nutritional composition study, Pb fruit pulp contains an abundance of total carbohydrates (68.81% ± 0.32%) and crude fiber (14.35% ± 0.21%). This study demonstrated that Pb fruit pulp effectively reduces food intake in healthy mice. Pb pulp’s richness in crude fiber and phenolic compounds makes it a potential aid in managing obesity.

Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh

Functional food can be either natural or processed. Food contains known biologically active compounds, which provides clinically proven and documented health benefit. So far, no database is available in Bangladesh regarding the functionality of the indigenous foods. As a primary step, this study had been conducted with an aim to identify and characterize functionality of the indigenous foods of Bangladesh. Eight fruits and vegetables, which are very popular for their taste, price and easy availability, have been selected for in vitro screening of their functionality. High levels of fat and sugar binding capacity were observed in Pineapple (500% and 270.891% respectively). High nuplli mortality rate was found in cytotoxicity test with Pomelo extract (100%), which also contained high level of vitamin C (155 mg/100g). Pomelo contained the highest level of antioxidant among all these foods (0.674 nMol/100μl/mg protein). Red amaranth contained highest amount of protein (4.31 g/100g). In stem amaranth, Iron level was highest (1855.67 mg/kg). Total phenolics content of Water spinach and Stem amaranth were found higher than the other samples (59.339 and 55.728 mg GAE/g respectively). All these experiments showed these vegetables and fruits have high health impacts and can be act as potential functional foods.

Optimal diet strategy of a large-bodied psittacine: food resource abundance and nutritional content enable facultative dietary specialization by the Military Macaw

Background:Dietary specialization should arise when there is a relatively high abundance of a particular resource,where animals may select food items to obtain an optimal diet that maximizes energy intake.Large‑bodied psittacines frequently exhibit a narrow dietary niche with specific habitat use,but few studies have determined whether psittacines select food resources,and how this influences habitat use.Methods:We established fruiting phenology transects to evaluate food resource availability for the large‑bodied Military Macaw(Ara militaris)in semi‑deciduous,deciduous,and pine‑oak forest at two sites along the coast of Jalisco,during the dry season when macaws are nesting.We also determined Military Macaw diet by observations of foraging macaws along transect routes,and conducted bromatological analysis of the nutritional content of the most consumed resource.Results:Military Macaws used six plant species as food items during the dry season,and had a narrow dietary niche(Levins’B=0.28),with 56%of foraging macaws consuming the seeds of Hura polyandra.No food resources were recorded in pine‑oak forest during the dry season,with food resources and foraging by macaws concentrated in tropical deciduous and semi‑deciduous forest,where H.polyandra was the most abundant fruiting tree species.When considering the proportional availability of food resources,we determined a broad Hurlbert dietary niche breadth of H=0.67,indicating that Military Macaws consumed food resources according to their availability.Furthermore,the seeds of H.polyandra were an important source of protein,carbohydrates,minerals and moisture,and the hard fruitcasing means that these seeds are exclusively available for macaws.Conclusions:By concentrating their diet on the most abundant resources,Military Macaws may increase foraging efficiency in the dry season.The high nutrient content also means that concentrating the diet on seeds of H.polyandra may be an optimal foraging strategy for Military Macaws to meet their energy requirements during the breeding season.

Fruit Juice Production in Abomey-Calavi and Cotonou Municipalities (Benin): Socio-Professional Profile of Actors and Adoption Level of Hygienic Practices of Enterprises

Fruit juice production sector is developing in Benin’s major cities and appears to have both organisational and technical shortcomings. This study aimed to 1) establish the socio-professional profile of actors in the fruit juice production sector in Abomey-Calavi and Cotonou municipalities and 2) evaluate the adoption level of hygienic practices of enterprises. The methodological approach adopted in this study combined a semi-structured survey with direct observations in fifty enterprises. The statistical analysis was carried out using the R.4.0.0 software. The study revealed that fruit juice enterprises in both municipalities are mainly artisanal (90%) and located in residential areas (94%). They are therefore exposed to contamination risks from domestic and road activities. More than half of these enterprises were created less than five years ago. Three administrative types of enterprises were noted: non-structured (32%), semi-structured (34%) and structured (34%). Almost half of the enterprises belong to at least one professional association. Only a few enterprises have marketing authorization. Women predominate in the positions of director and production assistant. The majority of production managers are men. Most directors and production managers have a university education, but not necessarily in the field of food sciences. The adoption level of hygienic practices is significantly influenced by the level of enterprises structuration and size. The level of hygiene in these enterprises is also very weakly influenced by the female gender. Structured and semi-industrial enterprises have a higher adoption level of hygienic practices. Those with acceptable or good hygiene level enterprises contain slightly more women.

Functional foods-based diet as a novel dietary approach for management of type 2 diabetes and its complications: A review

Type 2 diabetes is a complicated metabolic disorder with both short- and long-term undesirable complications. In recent years, there has been growing evidence that functional foods and their bioactive compounds, due to their biological properties, may be used as complementary treatment for type 2 diabetes mellitus. In this review, we have highlighted various functional foods as missing part of medical nutrition therapy in diabetic patients. Several in vitro, animal models and some human studies, have demonstrated that functional foods and nutraceuticals may improve postprandial hyperglycemia and adipose tissue metabolism modulatecarbohydrate and lipid metabolism. Functional foods may also improve dyslipidemia and insulin resistance, and attenuate oxidative stress and inflammatory processes and subsequently could prevent the development of long-term diabetes complications including cardiovascular disease, neuropathy, nephropathy and retinopathy. In conclusion available data indicate that a functional foods-based diet may be a novel and comprehensive dietary approach for management of type 2 diabetes.

Fruit-Based Non-Dairy Beverage: A New Approach for Probiotics

The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune response. Traditionally, probiotics are incorporated into dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices have been studied as potential carriers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.

Nutritional Composition of Four Underexploited Wild Fruits in Mali

Malnutrition and food insecurity are major concerns for the Malian authorities. The objective of this study was to strengthen the knowledge about the nutritional and physicochemical values of four underutilized edible wild fruits picked at two cities belonging to different bioclimatic zones of Mali. The physicochemical and nutritional parameters were performed using standard methods. The findings revealed that all these parameters varied from one fruit to another, this outcome could be associated with the provenances of the wild fruits (p-value < 0.05). The protein contents varied from 4.53 g/100g by dry matter (DM) for R. sudanica fruits to 5.34 g/100g DM for those of B. aegyptiaca, all these samples were being harvested from Sikasso. The highest concentrations of vitamins are C (150,800 to 151,000 μg/100g DM), E (1,310 to 1,350 μg/100g DM) and A (38 to 40 μg/100g DM) respectively for the fruits of Z. mauritiana, B. aegyptiaca and S. senegalensis. In addition, these fruits would constitute a potential source of minerals such as iron, phosphorus and calcium. Thereby, these fruits are promising raw materials to be used against the malnutrition linked to the micronutrients deficiencies and the management of certain pathologies related to oxidative stress.

Sensory Evaluation of Vegetable-Infused Fruit-Flavored Applesauce and the Comparison between Adults and Children

Low consumption of fruits and vegetables among children is considered to be a leading contributor to childhood obesity, making it prudent to develop healthier foods that are accessible, affordable and satisfying to children. Our objective was to investigate the sensory characteristics and preferred flavors of vegetable-infused applesauce among adults (male and female) and 7th grade middle school students;and to compare the flavor preferences of adults and children in order to gather information that helps determine target demographics for each applesauce flavor. Sensory testing for eight attributes (overall liking, overall appearance, appearance of texture, appearance of color, taste, mouth feel, amount of fruit flavor, amount of sweetness) were rated by 120 adults and 106 middle school students. Adults and kids demonstrated significantly different preferences for the tropical and mixed berry applesauce flavors but no difference with the strawberry banana-flavored applesauce. Female adults demonstrated clear preference for the strawberry banana flavor;children demonstrated a higher preference for the mixed berry flavor, followed by the tropical flavor. Overall, both adults and children rated all of the applesauce flavors favorably, suggesting that developing and bringing such products to market could be an effective method for helping adults and children consume more fruits and vegetables.

Performance of Two Food Substrates in the Mass Rearing of Bactrocera dorsalis Hendel (Diptera: Tephritidae)

The fruit fly Bactrocera dorsalis Hendel is a major constraint to mango production in Burkina Faso. The objective of this study was to evaluate the performance of two types of food substrates in optimizing the mass rearing of B. dorsalis larvae. For this purpose, 200 eggs of B. dorsalis were divided into four batches of 50 eggs and incubated in Petri dishes containing the different food substrates (Diet 1 and Diet 2). This method was used to evaluate the rate and duration of egg hatching, as well as the development time of the different larval stages. In addition, 1200 pupae divided into four batches of 300 pupae, contained in PVC tubes, were placed inside the rearing cages to monitor the emergence of B. dorsalis. Ten pairs of B. dorsalis were placed in rearing cages and fed with Enzymatic Yeast Hydrolysate and sugar to evaluate the fecundity of female flies and the survival of both sexes. The developmental cycle length in Diet 1 and Diet 2 was 23.03 days and 23.24 days, respectively. Fecundity duration ranged from 57.75 ± 2.29 to 109.81 ± 3.81 days for females from Diet 1 and Diet 2, respectively. The pupal hatching rate varied significantly (P B. dorsalis, but the spawning index was 4 times higher with Diet 1. Most of the components of Diet 1 are available on the local market and are cheaper. Thus, we recommend the use of Diet 1 for B. dorsalis larvae mass rearing.

Accompanying the Primary Grocery Shopper Is Positively Related to Requests for Purchase of Fruits &Vegetables in Third &Fourth Grade Students

Consumption of fruits and vegetables is important for growth and development yet intake remains below recommended levels in children in the US. The purpose of this study was to determine whether children accompanying the primary grocery shopper impacts requests for fruit and vegetables and if those children requesting fruits and vegetables like to consume them on a daily basis. A cross-sectional survey design of matched pairs of third- and fourth-grade students and their parents/guardians in an urban Midwest school district was utilized. Third- and fourth-grade participants who asked for fruits and vegetables were more likely to accompany the primary grocery shopper and more prone to liking these key foods as part of their regular diet. Grocery shoppers should consider taking children along when food shopping, emphasizing strategies to find a variety of fruits and vegetables.

UPLC-MS/MS测定凉果类酵素食品中的致泻类非法添加物

建立了一种简便准确检测凉果类酵素食品中非法添加多种致泻类化合物的UPLC-MS/MS检测方法。采用超微冷冻技术粉碎样本,用Oasis PRIME HLB固相萃取SPE净化;采用UPLC-MS/MS法,以浓度为0.02 mol/L的乙酸铵水溶液甲醇为流动相梯度洗脱,以CORTECS UPLC C18(1.6μm,2.1 mm×100 mm)色谱柱进行分离;采用串联四级杆质谱仪对凉果类酵素食品中的6种致泻类非法添加化合物进行定量检测。检测结果:线性范围为1~1000μg/L,相关性r^(2)≥0.9961;方法检测限LOD为0.1~1.0μg/kg,定量限LOQ为0.3~3.0μg/kg,高、中、低平均回收率均为82.5%~105.3%;日内精密度的RSD(n=9)为0.8%~3.7%。该检测方法专属性强、操作快捷,可作为凉果类酵素食品中致泻类非法添加化合物的有效检测方法。

全降解纤维素食品包装的制备及保鲜性能研究

为探究纤维素在食品保鲜中的应用,通过[Emim]EDP离子液体实现纤维素均相改性,制备得到不同季铵化程度的纤维素膜,考察其抗菌、耐水、阻气、力学性能以及对草莓的保鲜效果。结果表明,当季铵化程度为0.8时,得到的纤维素膜具有优异的广谱抗菌、耐水和阻气性能,以及最佳的力学性能,抗拉强度和拉伸率分别为6.99 MPa和122%。QCL0.8膜包装的草莓分别比无包装、PE包装的草莓延长3,6 d货架期,可以在土壤中经23 d完全降解。研究为替代不可降解的石化塑料包装材料提供新的选择。

Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods

Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 μg/100g respectively. Fruits and vegetables from Martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters (55.8 mg/100g of Vitamin C, 603 mg/100g of TPC and 924 μg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 μg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 μg/100g and 727.4 mg/100g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100g of Vitamin C, 978.6 mg/100g of TPC and 364.3 μg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 μg/100g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.

臭氧负离子在果蔬类食品保鲜方面的研究与应用

相比于碧玺石净味技术和光触媒杀菌技术等杀菌方式,离子杀菌具有高效、安全、环境友好等优点,更适合应用于食品安全存储领域。以果蔬类食品为研究对象,分析离子杀菌对食品品质的影响及其作用机制。结果发现,根据臭氧生成/分解周期,合理控制离子发生器工作周期,具有良好的杀菌和保鲜效果,未来在食品行业中具有广阔的应用前景。

不同水果产品餐后血糖反应的研究进展

研究表明,部分加工水果的摄入也可以改善饮食质量,可以替代部分新鲜水果,有助于缓解我国居民水果摄入不足的问题。但目前还没有研究系统分析过不同水果产品的餐后血糖反应。因此,该文系统回顾国际血糖指数表及有关水果加工及血糖反应的相关文献,阐述不同水果产品(包括果汁、果泥、脱水产品和蒸煮制品等)的餐后血糖反应,以期为开发具有良好血糖特性的水果产品以及居民食物选择提供参考。

高静压和热预处理对真空冷冻干燥重组果蔬块品质的影响

以芒果、甜瓜、菠萝和胡萝卜为原料,采用传统热处理及不同高静压条件对复合果蔬浆进行预处理后,通过冷冻干燥(freeze?drying,FD)技术生产重组果蔬块,研究不同高静压压力对FD果蔬块理化品质、生物活性物质、抗氧化活性和感官品质的影响。结果表明:与热预处理相比,高静压预处理能显著提高FD果蔬块产品的a*值、b*值、可滴定酸含量、抗氧化活性(1,1-二苯基-2-三硝基苯肼自由基清除率、羟自由基清除率、铁离子还原能力),总酚、总黄酮、VC含量分别较热预处理提高21.11%~30.27%、59.96%~68.58%、13.35%~15.34%;醇类和酮类挥发性风味物质含量分别为189.65~207.82?μg/kg和59.60~81.16μg/kg,相较于热预处理显著提高。此外,高静压预处理FD果蔬块在5种香气属性上的感官强度和色泽、气味、滋味的喜好度也显著高于热预处理FD果蔬块。在300?MPa和500?MPa的高静压预处理条件下,FD果蔬块的感官品质最接近未处理组。高静压预处理通过提高细胞膜通透性,促进了生物活性物质和风味物质的释放,提高了抗氧化活性,与传统热预处理相比,高静压预处理有效改善了FD果蔬块的品质特性。

水果废弃物活性成分提取方法及其在食品包装的应用进展

目的综述水果废弃物中活性成分的提取方法及其在食品包装领域的应用进展,为今后在食品包装中利用水果废弃物活性成分提供思路和方法。方法通过检索和归纳国内外文献,整理了现有的水果废弃物活性物质提取方法及其在食品包装领域中的应用情况。结果水果废弃物具有极高的经济和环境价值,充分利用水果废弃物不仅可以减少农副产品对环境的负面影响,还可以将水果废弃物中提取出的活性成分应用于食品包装中,可以保持食品的质量,延长货架期,实现水果废弃物的高值化利用。结论随着对水果废弃物及其提取物研究的不断深入,水果废弃物中的活性物质在食品包装领域的应用将不断完善,为水果废弃物的利用提供了新的策略,同时也展示了水果废弃物中活性成分在食品工业中应用的巨大潜力。

中医食养原则之干果

梳理古籍中对干果性味、归经、功效及宜忌的记载,基于干果的归经及功效等,总结适宜的干果食用量、食用时间以及注意事项;从中医食养理论的视角探讨干果的养生原则,为中国居民提供更详细的干果膳食指南。

猕猴桃深加工与食品开发研究进展

猕猴桃是我国特色水果资源,营养价值较高,可进一步加工成猕猴桃凝胶类食品、猕猴桃饮品、猕猴桃保健类食品等。本文综述了市面上常见的猕猴桃深加工类食品及猕猴桃食品开发研究进展,以期为猕猴桃深加工研究及产业化发展提供理论参考。

超微粉碎果蔬粉的活性成分、物理特性与食品开发研究进展

超微粉碎是一种新兴的制粉技术,该技术能提高物料利用率、改善食品加工特性、提升产品品质,目前已广泛运用于果蔬加工领域。该文综述了超微粉碎对果蔬粉活性成分包括多酚、多糖、维生素C、蛋白质和矿物质的影响;分析了超微粉碎对果蔬粉物理性质包括粒径、休止角和滑角、溶解度、膨胀力、持水力和阳离子交换能力的影响;另外讨论了果蔬超微粉在面制品、功能食品、乳制品和肉制品开发中的应用,以期为超微粉碎果蔬粉在食品工业中应用提供实践参考。