Evaluation of Microbial and Nutritional Values of Commercially Packaged Soymilk Sold in Akure, Nigeria

Background: Suaeda is a halophytic genus belonging to the Amaranthaceae family and can survive in the high salted marsh areas of the world. Suaeda plants can biosynthesize natural substances with powerful antioxidant activity and are considered as a renewable source of energy, food, and edible oil for a larger number of populations living in the harsh environment with high salinity and drought conditions. These plants also meet folk and alternative medicines' needs. Methods: The review encompasses available scientific literature related to folk medicinal uses of Suaeda plants, their nutritional values, and chemical constituents. In addition, the biological trials applied for the Suaeda plants are also part of the review. The review covers the researches from major science literature search engines and other sites representing scientific literature, i.e., Scifinder, Google Scholar, PubMed, ScienceDirect, Scopus, and Google. The searches were programmed on the advance options available in the search engines and are latest up to November 2019. The searches were exhaustive and rechecked for accuracy. Conclusion: The study summarizes the uses of Suaeda plants as a remedy for various ailments due to their contents from the polyphenols and flavonoids. The comparatively large amounts of fixed oils, minerals, and vitamins in Suaeda plants have also made them potential renewable sources for foods.

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A Comprehensive Review of the Ethnotraditional Uses and Biological and Pharmacological Potential of the Genus Mimosa

International Journal of Molecular Sciences ◽

10.3390/ijms22147463 ◽

2021 ◽

Vol 22 (14) ◽

pp. 7463

Author(s):

Ismat Majeed ◽

Komal Rizwan ◽

Ambreen Ashar ◽

Tahir Rasheed ◽

Ryszard Amarowicz ◽

...

Keyword(s):

Web Of Science ◽

Scientific Literature ◽

Therapeutic Potential ◽

Current Knowledge ◽

Folk Medicine ◽

Nutritional Values ◽

Biological Potential ◽

The World ◽

The Future ◽

Pharmacological Potential

The Mimosa genus belongs to the Fabaceae family of legumes and consists of about 400 species distributed all over the world. The growth forms of plants belonging to the Mimosa genus range from herbs to trees. Several species of this genus play important roles in folk medicine. In this review, we aimed to present the current knowledge of the ethnogeographical distribution, ethnotraditional uses, nutritional values, pharmaceutical potential, and toxicity of the genus Mimosa to facilitate the exploitation of its therapeutic potential for the treatment of human ailments. The present paper consists of a systematic overview of the scientific literature relating to the genus Mimosa published between 1931 and 2020, which was achieved by consulting various databases (Science Direct, Francis and Taylor, Scopus, Google Scholar, PubMed, SciELO, Web of Science, SciFinder, Wiley, Springer, Google, The Plant Database). More than 160 research articles were included in this review regarding the Mimosa genus. Mimosa species are nutritionally very important and several species are used as feed for different varieties of chickens. Studies regarding their biological potential have shown that species of the Mimosa genus have promising pharmacological properties, including antimicrobial, antioxidant, anticancer, antidiabetic, wound-healing, hypolipidemic, anti-inflammatory, hepatoprotective, antinociceptive, antiepileptic, neuropharmacological, toxicological, antiallergic, antihyperurisemic, larvicidal, antiparasitic, molluscicidal, antimutagenic, genotoxic, teratogenic, antispasmolytic, antiviral, and antivenom activities. The findings regarding the genus Mimosa suggest that this genus could be the future of the medicinal industry for the treatment of various diseases, although in the future more research should be carried out to explore its ethnopharmacological, toxicological, and nutritional attributes.

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Effects of maize flour substitution on the organoleptic characteristics and nutritional values of fried peanut products (Arachys hypogaea L.) applied by bokashi plus fertilizer in improved agroforestry system in Napabalano District, Muna Regency

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/667/1/012076 ◽

2021 ◽

Vol 667 (1) ◽

pp. 012076

Author(s):

L Karimuna ◽

Halim ◽

A Ansi ◽

W E Marfi ◽

N Asyik ◽

...

Keyword(s):

Agroforestry System ◽

Maize Flour ◽

Nutritional Values ◽

Organoleptic Characteristics

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PHYSICOCHEMICAL PROPERTIES AND NUTRITIONAL VALUES OF Carissa Spinarum L. /”AGAM” FRUIT

International Journal of Fruit Science ◽

10.1080/15538362.2021.1936348 ◽

2021 ◽

Vol 21 (1) ◽

pp. 826-834

Author(s):

Zinabu Hailu Siyum ◽

Tassew Alemayehu Meresa

Keyword(s):

Physicochemical Properties ◽

Nutritional Values

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Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

Foods ◽

10.3390/foods10020449 ◽

2021 ◽

Vol 10 (2) ◽

pp. 449

Author(s):

Camilo Gutiérrez-Jara ◽

Cristina Bilbao-Sainz ◽

Tara McHugh ◽

Bor-Sen Chiou ◽

Tina Williams ◽

...

Keyword(s):

Titratable Acidity ◽

Quality Parameters ◽

Solid Content ◽

Postharvest Quality ◽

Soluble Solid Content ◽

Nutritional Values ◽

Quality Properties ◽

Vapor Transfer ◽

Sweet Cherries ◽

Soluble Solid

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl2 increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl2 coating on sweet cherries can help reduce cracking and maintain their postharvest quality.

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Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽

10.3390/antiox10081207 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1207

Author(s):

Shu-Cheng Duan ◽

Soon-Jae Kwon ◽

Seok-Hyun Eom

Keyword(s):

Antioxidant Activity ◽

Faba Bean ◽

Nutritional Value ◽

Cooking Methods ◽

Thermal Treatments ◽

Nutritional Values ◽

Beneficial Effects ◽

Young Leaves ◽

Dry Heating ◽

Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

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Food advertising during children’s television programmes in Italy

Public Health Nutrition ◽

10.1017/s1368980020004693 ◽

2020 ◽

pp. 1-8

Author(s):

Silvano Gallus ◽

Elisa Borroni ◽

Chiara Stival ◽

Sharanpreet Kaur ◽

Sofia Davoli ◽

...

Keyword(s):

Food Product ◽

Food Products ◽

Children's Television ◽

World Health ◽

Nutritional Values ◽

International Guidelines ◽

Food Advertisements ◽

Health Organization ◽

Almost All ◽

The Eu

Abstract Objective: Previous studies from European countries noted that food products promoted on TV for children did not comply with international guidelines, including the World Health Organization European Nutrient Profile Model (WHO-ENPM) and the EU Pledge Nutrition Criteria (EU-PNC, an initiative developed by leading food companies). We aim to provide new data from Italy. Design: Evaluation of Italian TV advertisements. Data on nutritional values for food product advertised were compared with nutritional standards issued by the WHO-ENPM and the EU-PNC. Setting: In total, 180 h of TV programmes from six Italian channels, 2016–2017. Participants: Eight hundred and ten consecutive advertisements during children’s programmes. Results: Out of 810 advertisements, 90 (11·1 %) referred to food products. Among these, 84·5 % of the foods promoted did not meet the WHO-ENPM and 55·6 % the EU-PNC guidelines. Advertisements promoting sweet and salty snacks (i.e. ≥ 70 % of all foods) v. other food products showed higher non-compliance with both the WHO-ENPM (OR: 73·8; 95 % CI: 4·09, 1330) and the EU-PNC (OR: 9·21; 95 % CI: 2·82, 30·1). Conclusions: In Italy, most food advertisements during children’s programmes are not compliant with European nutritional standards. Almost all the advertisements for snacks do not meet international guidelines. As the WHO-ENPM guidelines do not propose standards for all the food products, including meals, there is an urgent need to define independent and easy-to-read guidelines for food advertisements targeting children. As a first step towards the complete ban of food advertisements targeting children recommended by other researchers, these guidelines should be enforced by all the TV broadcasts.

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Valorization of pikliz: a spicy meal garnishment in Haitian cuisine

Journal of Ethnic Foods ◽

10.1186/s42779-021-00077-5 ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

James Louis-Jean ◽

Debbie Sanon ◽

Kevin Louis-Jean ◽

Nicole Sanon ◽

Ruthonce Stvil Louis-Jean ◽

...

Keyword(s):

National Identity ◽

Health Benefits ◽

Relevant Information ◽

Metabolic Process ◽

Vitamin B ◽

Fermented Foods ◽

Biochemical Process ◽

Potential Health ◽

Nutritional Values ◽

Underlying Mechanisms

AbstractThe biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This communication discusses the significance of fermentation in Haitian cuisine by focusing on pikliz—a spicy fermented meal garnishment that is widely popular among Haitian dishes. This analysis provides relevant information on Haitian cuisine while examining the underlying mechanisms, compositions, properties, nutritional values, and potential health benefits of pikliz. This spicy meal garnishment represents the regional, ethnic, and national identity of Haitians living in Haiti and abroad.

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