scholarly journals Raman Molecular Fingerprints of Rice Nutritional Quality and the Concept of Raman Barcode

2021 ◽  
Vol 8 ◽  
Author(s):  
Giuseppe Pezzotti ◽  
Wenliang Zhu ◽  
Haruna Chikaguchi ◽  
Elia Marin ◽  
Francesco Boschetto ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Wide Spectrum ◽  
Rice Genome ◽  
Aromatic Amino Acids ◽  
Storage Conditions ◽  
Molecular Fingerprints ◽  
Minimal Sample ◽  
Spectroscopic Information

The nutritional quality of rice is contingent on a wide spectrum of biochemical characteristics, which essentially depend on rice genome, but are also greatly affected by growing/environmental conditions and aging during storage. The genetic basis and related identification of genes have widely been studied and rationally linked to accumulation of micronutrients in grains. However, genetic classifications cannot catch quality fluctuations arising from interannual, environmental, and storage conditions. Here, we propose a quantitative spectroscopic approach to analyze rice nutritional quality based on Raman spectroscopy, and disclose analytical algorithms for the determination of: (i) amylopectin and amylose concentrations, (ii) aromatic amino acids, (iii) protein content and structure, and (iv) chemical residues. The proposed Raman algorithms directly link to the molecular composition of grains and allow fast/non-destructive determination of key nutritional parameters with minimal sample preparation. Building upon spectroscopic information at the molecular level, we newly propose to represent the nutritional quality of labeled rice products with a barcode specially tailored on the Raman spectrum. The Raman barcode, which can be stored in databases promptly consultable with barcode scanners, could be linked to diet applications (apps) to enable a rapid, factual, and unequivocal product identification based on direct molecular screening.

scholarly journals Determination of the Nutritional Quality of Prickly Pear Forage (Opuntia ficus-indica) in the Diet of Ewe Lambs

2019 ◽  
Vol 18 (4) ◽  
pp. 119-123
Author(s):  
Ignacio Mejia Haro ◽  
Salvador A. Guadalajara Rodriguez ◽  
Benjamin Ortiz de la Rosa ◽  
Jose Manuel Martinez Mireles ◽  
Victor M. Marin Perales ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Prickly Pear ◽  
Opuntia Ficus Indica ◽  
Ewe Lambs

scholarly journals Evaluating the effects of storage conditions on dry matter loss and nutritional quality of grain legume fodders in West Africa

2020 ◽  
Vol 262 ◽  
pp. 114419
Author(s):  
D.B. Akakpo ◽  
I.J.M de Boer ◽  
S. Adjei-Nsiah ◽  
A.J. Duncan ◽  
K.E. Giller ◽  
...  
Keyword(s):  
West Africa ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Storage Conditions ◽  
Grain Legume ◽  
Dry Matter Loss

Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

2018 ◽  
Vol 85 (4) ◽  
pp. 445-448 ◽  
Author(s):  
Mina Martini ◽  
Federica Salari ◽  
Iolanda Altomonte ◽  
Giuseppe Ragona ◽  
Alice Piazza ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
Microbiological Analysis ◽  
Thermal Treatments ◽  
Donkey Milk ◽  
Freezing Temperatures ◽  
Few Data ◽  
And Storage

Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of donkey milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at −20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata donkey milk. The milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily milk.

scholarly journals Nutritional Quality and Shelf Life Extension of Capsicum (Capsicum annum) in Expanded Polyethylene Biopolymer

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Sudhir Singh ◽  
S. N.S. Chaurasia ◽  
Indivar Prasad Priti Khemariya ◽  
Tanweer Alam
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Storage Conditions ◽  
Life Extension ◽  
Overall Acceptability ◽  
Capsicum Annum ◽  
Functional Quality ◽  
Ambient Storage ◽  
Acceptable Consistency

Freshly harvested capsicum has limited shelf life (5-6 days) under ambient storage conditions. The functional quality of capsicum has been assessed in two sizes (300g±10%) and (900g±10%) of 30µ flex freshTM expanded polyethylene biopolymer pouches at 3 and 10oC and 90-95% RH under modified atmospheric storage. In both small and big size pouches, composition of oxygen and carbon dioxide varied from 18.8-19.9% and 18.8-19.4% and from 2.2-0.7% and 2.0-1.4%, respectively during 28 days of storage at 3oC. Positive and significant correlation was observed between overall acceptability and CO2 composition however, negative correlation was observed with O2 composition. Minimum increase (6.02% and 4.35%) in PLW, minimum decrease in firmness (4.71N-3.50N and 4.71N-2.70N), minimum decrease in chlorophyll (70.3% and 75.5%) and minimum losses (47.6% and 40.3%) of ascorbic acid were obtained after 28 days of storage in small and big size capsicum, respectively at 3oC. The decrease in total phenol and antioxidant activity was 82.4% and 78.6% and 60.1% and 59.4%, respectively after 28 days of the storage at 3oC of small and big size capsicum, respectively. Judges observed most acceptable consistency and OAA score for both sizes of capsicum in pouches up to 21 days of storage at 3oC.

scholarly journals Mobile Decision Support System to Determine Toddler's Nutrition Using Fuzzy Sugeno

2017 ◽  
Vol 7 (6) ◽  
pp. 3683
Author(s):  
Suharjito Suharjito ◽  
Jimmy Jimmy ◽  
Abba Suganda Girsang
Keyword(s):  
Nutritional Status ◽  
Nutritional Quality ◽  
Measurement Accuracy ◽  
Physical Development ◽  
Indicator Variables ◽  
Nutritional Status Of Children ◽  
Evaluation Measurement ◽  
Manual Calculation

Determination of nutritional status is closely related to the determination of dietary patterns should be given to infants. Nutrition is very important role in mental, physical development, and human productivity. In this study, the system based on android is developed to determine the nutritional status of infants by using Fuzzy Sugeno. Indicator variables are age, height, circle head, and body weight according to the male or female. In this study, the results of measurements of nutritional status of children with Fuzzy Sugenoare tested by comparing the nutritional quality of the data Posyandu toddler by using anthropometric tables. The results of the evaluation measurement accuracy in this application are compared with the results of manual calculation based infant growth charts according to WHO standards. Therefore, these applications can be used to help the community in monitoring the nutritional status of children so that the growth of children is more appropriate in line with expectations.

scholarly journals Nutritional quality of commercial butters

2021 ◽  
Vol 24 ◽  
Author(s):  
Maritiele Naissinger da Silva ◽  
Bruna Lago Tagliapietra ◽  
Franciele Pozzebon Pivetta ◽  
Vinicius do Amaral Flores ◽  
Neila Silvia Pereira dos Santos Richards
Keyword(s):  
Nutritional Quality ◽  
Fat Content ◽  
Chemical Difference ◽  
Dry Extract ◽  
Brazilian Legislation ◽  
Physical Chemical ◽  
Significant Difference ◽  
Regional Influence

Abstract The consumption and consequent production of butter has increased considerably in recent years. In order to know the butters sold in Brazil, the study aimed to analyze butters of Brazilian, French, Italian and Argentine origin. The samples were analyzed for fat content, moisture, Defatted Dry Extract (DDE), and total acidity for comparison with Brazilian legislation. The levels of chlorides, protein, ash, total dry extract, water activity, color and determination of the lipid profile were also determined. In all analyses, there was a statistically significant difference between the samples. Some samples showed disagreement with the quality requirements recommended in Brazilian legislation for commercialization. Indeed, 10 samples did not present the minimum fat content required, varying from 68.53% to 77.31% in butters with salt and from 71.64% to 81.72% in those without salt. Eight samples presented humidity levels above the legal recommendations, varying from 17.05% to 20.28%. All products were in agreement with acidity levels. The predominant fatty acids in all samples were myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18: 0) and oleic acid (C18: 1n9). The regional influence, breed and handling of the animals and season of the year in which the milk was obtained for butter production, were suggested to be the main reason for the physical-chemical difference found between the samples.

scholarly journals Effect of Storage Conditions on the Nutritional Quality of Protein Fortified Jackfruit Jam

2018 ◽  
Vol 7 (04) ◽  
pp. 1018-1024
Author(s):  
Md. Arshad ◽  
K.R. Vasudeva ◽  
H.C. Krishna ◽  
T.H. Shankarappa ◽  
G.K. Halesh
Keyword(s):  
Nutritional Quality ◽  
Storage Conditions
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