Fermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains

Studying the fermentation parameters of "Suero Costeño" was the focus of this research, considered a traditional product in the Caribbean region of Colombia, inoculated with lactic acid bacteria Lactococcus lactis subsp. Lactis (ATCC29146) and Lactobacillus paracasei subsp. paracasei (ATCC 334). It was found that the percentage of lactose decreased progressively during the hours of fermentation, with a minimum lactose value of 3.1% at 15 h for the samples of Suero Costeño with L. lactis, while for L. paracasei the percentage of lactose was 3.4%. L. paracasei the percentage of lactose was 3.4%; on the other hand, the pH, which is a limiting factor in the fermentation process, was reported to have a considerable reduction in the samples with L. lactis in comparison with L. paracasei, at the end of the fermentation process at 15 h, with values of 4.3 and 4.5, respectively. Finally, the sensory evaluation allowed establishing that the Suero Costeño with L. lactis obtained similar values to that produced in a traditional way, and therefore its use can be recommended in this type of dairy products as a starter culture.

Durian Locule (Endocarp) Water Immersion Drinking Effect to Reduce Heaty Sensation after Flesh Consumption: A Preliminary Study

Durian is said to have a “heaty” effect on the people who have eaten it that can raise their body temperature and blood pressure. The locule water immersion is the water that is drunk using the durian’s inner skin (endocarp) that contains the durian flesh and it is said (mainly via local hearsay) that it can lower the body temperature right after consuming the flesh. The aim of this research is to investigate a myth about the effect of D24 durian locule water immersion that can possibly reduce body temperature after eating durian via oral temperature assessment. In order to explore the reliability of this myth, an experimental research was carried out with five different respondents to undergo with 3 different set of condition which are: a) consumed the same amount of durian, but they did not have to drink the immersed-locule water; b) consumed the durian and they had to drink the immersed-locule water and c) consumed the durian and they had to drink a cup of water. The changes in their body temperature (oral reading) were recorded and analysed for significant changes (n = 3). Overall, the immersed-locule water exhibited a mild affect in the changes of body temperature (p<0.05) on a short period of time (<30 mins after consumption). For that reason, the availability of pectin in the locule water-immersion might have help facilitates the natural homeostasis mechanism faster as to suppress of any sudden body heating after eating durian.

Enhancement of Selected Health Benefits in Fermented Cow and Soy Milk Supplemented with Water Soluble Curcumin

Different formulates of fermented cow and soy milk by Lactobacillus plantarum EMCC 1027 with 50, 100, and 150 mg/100 mL curcumin were investigated for antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities. Also, the viability of L. plantarum was monitored during cold storage period. Our results showed that values of antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities in crude extracts of fermented soy milk were significantly increased in comparison with crude extracts of fermented cow milk. The addition of different concentrations (100 and 150 mg/100 mL) of curcumin had a significant enhancement effect for all selected health benefits properties. The increase in antioxidant capacity of different crude extracts was in a good correlation with their polyphenols content. Addition of water soluble curcumin did not have any adverse effect on the viability of L. plantarum during fifteen days of cold storage. Therefore, the synergistic effect between fermented cow/soy milk and water soluble curcumin could be recommended. Indeed, extensive research is still needed in order to investigate the molecular mechanisms of health a benefit of different formulates of fermented cow/soy milk and water soluble curcumin.

Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amino acid profile of jack bean flour. A complete randomized design was used for this experiment. Germination was carried out for 0, 24, 48, and 72 hours. The seed (control) and germinated jack bean flours were analyzed for oil absorption, water absorption, emulsifying and foaming capacities, as well as the soluble protein content to determine the best germination time. Furthermore, the amino acid profile of the jack bean flour produced from the best germination time was analyzed. The results of this study indicated that the total and soluble protein of the seed and germinated jack bean seeds for 0, 24, 48, 60, and 72 hours were 23.30 and 5.95; 22.61 and 7.61; 21.18 and 10.68; 23.26 and 10.22; 23.98 and 10.81%, respectively. Germination of jack bean improved the functional properties. A germination time of 72 hours increased the oil capacity, water absorption capacity, foaming capacity and decreased the emulsion capacity significantly. The hydrophilic and hydrophobic amino acids of the germinated jack bean flour increased to 3.21 and 2.12% of the seed flour, respectively. The increase of the foaming capacity was related to the increase in hydrophobic amino acids of germinated jack bean flour compared to seed flours, that were glycine 1.23 and 1.01; alanine 1.29 and 1.01; valine 1.16 and 1.00; leucine 1.84 and 1.09%, respectively. Germination of jack bean for 72 hours increased significantly the essential amino acids, namely: leucine, lysine, and valine.

An Overview on the Use of Response Surface Methodology to Model and Optimize Extraction Processes in the Food Industry

Response surface methodology (RSM) is a widely used tool for modeling and optimization for food processes. The objective of this review is to evaluate recent findings on the use of RSM in the extraction of compounds from agri-food products. First, the steps for the application of RSM were briefly detailed. According to the analysis performed, RSM is suitable because it evaluates the effects of the independent variables and their interactions on the responses, which is ideal for the optimization of different techniques for the extraction of multiple bioactive compounds and therefore, in the various studies, has allowed to significantly increase the yield and even the biological activities of the extracts; however, RSM has limitations and considering the complexity and dynamics of foods, the challenge is much greater. In this sense, it was determined that simultaneous use with other techniques is necessary in order to optimally describe the process and obtain more accurate results.

Knowledge, Attitude and Practices of Breastfeeding Among Mothers of Children Under 6 Months of Age in Suva, Fiji

Breastfeeding is a cost-effective public health approach that decreases infant and child morbidity and mortality. Fiji's exclusive breastfeeding rate was 40 percent compared to the global target of 50 percent. The research aims to evaluate mothers’ breastfeeding infants' level of knowledge, attitudes, and practice less than 6 months of age in Suva. A descriptive quantitative cross-sectional study was carried out in 3 randomly selected medical areas in Suva, Fiji. Knowledge, attitude, and practice (KAP) questionnaire was used to gather data from 415 mothers. The overall mean scores for breastfeeding knowledge of mothers were 12.9, the attitude was 33.7, and practice 7.20. Results showed that mothers were generally found to have good levels of knowledge and practice but a fair attitude. Knowledge was associated with the number of children that mothers had and ethnicity. Attitude had a positive correlation with household income. The practice was positively correlated with the mother's status of employment, the number of children, ethnicity, marital status, and household income. To improve breastfeeding knowledge, attitude and practices of mothers, awareness and education should be strengthened in all health facilities. Improvement in health education materials and advocacy is required.

A Network-based Analysis of Ingredients Lists in Nutrient Profile Systems

It is well-established that diseases can be prevented or mitigated through dietary intervention, yet proper nutrition is one aspect consumers struggle to manage. Recent studies have shown that there are barriers to understanding the nutrition facts component of a food label which can be linked to dietary choices. In this work, we demonstrate reproducibility and replicability of a network-based method for automating the analysis of ingredients on a food product label en masse using the Open Food Facts Database and the USDA FoodData Central Branded Foods database in February 2020. Our results, which analyze the co-occurrence of 72,754 ingredients across show some consensus in labeling across FALCPA-regulated ingredients in food product labels across databases but highlight potential areas for discrepancy in consumer understanding and labeling practices for terms not subject to strict regulations. The key findings or contributions of this work include the provision of a reproducible method for quantifying the ingredients of packaged food in the United States across two nutritional profiling systems, and have identified 17 total ingredients that appear in the top 20 most co-occurring ingredients for both databases examined. We compare how of 8 FALCPA-regulated ingredients are represented in ingredients lists versus a common, but non-FALCPA regulated ingredient (corn), to demonstrate how one could examine differences between ingredient labeling between products. These findings suggest more research is needed in developing information systems to increase information available for consumers.

The Association of Higher Composite Biomarker Score of Antioxidant Vitamins with Lower Cardiovascular Diseases Risk: A Cross-Sectional Study

Biomarkers for the dietary system, which includes a mixed fruit and vegetable (FV), are needed to understand the association of FV intake with a reduction in cardiovascular diseases risk. This is a cross-sectional study that aims to find the potential relationship between a high composite score comprised of antioxidant vitamins and a lower incidence of cardiovascular diseases (CVD). A total of 94 (42 males and 52 females) participants (mean age ± SD: 51.7 ± 9.4 years) completed a specific questionnaire including a quick food scan, which has designed by the American National Institutes of Health. The vitamins A, C, and E were determined using high-performance liquid chromatography (HPLC). An enzymatic colorimetric method was used to determine other biomarkers [fasting blood sugar (FBS), haemoglobin A1c (HbA1c), and lipid profile]. A Composite Biomarker Score (CBS) comprising of the plasma vitamins (A, C, and E) have been derived. The results showed that male participants demonstrated significantly higher atherosclerotic cardiovascular disease (ASCVD) risk than female participants. Female participants with greater ASCVD risk were associated with significantly higher age, total cholesterol, and triglyceride concentrations. Additionally, there is a significant relationship between the CBS with lower ASCVD risk. Consequently, it can be concluded that higher concentrations of serum antioxidant vitamins are related to a reduction in cardiovascular diseases risk.

Comparative Evaluation of the Nutritional Status and Habits of Students Studying in Private and Government Schools in a Semi-Urban Town in India –Kumbakonam Urban Rural Epidemiological Study - KURES -1

Malnutrition is a universal and an ever-rising problem due to changes in the lifestyle and eating habits among the children. The malnourished children are prone to illness. Hence, we planned to conduct a study in school children, both in Government set up and a private set up, to review their nutritional status and the influencing factors. Two thousand students in the age group of 8-17 years were interviewed for their food habits, asking them to fill up a proforma along with anthropometric measurements. Among the children interviewed 72% were malnourished, but only 0.06% were obese. The nourishment was significantly better in private school children but still 58% were underweight. There was a strong liking for fast food among children from both the groups. The playing time was less than an hour in a majority of students. Conclusion: There is an alarming census of underweight children in a semi-urban Indian town, but obesity is not that alarming, with an incidence rate < 1%. There is an urgent need to promote games among children of all socioeconomic status. A blanket ban on fast food items in the school campus is the need of the hour. Undernourished children form majority of students going to school in India. This includes children attending private paid schools. The incidence of obesity is still so low so that any community level action on the same is presently not needed in India.

The Association Between Dietary Patterns and Socio-Demographic and Lifestyle Characteristics: A Sample of Saudi Arabia

Dietary intake is an important risk factor that contributes to the development or prevention of many health conditions. The objective of the current study was to identify different dietary patterns and its relation to socio-demographic and life-style characteristics. A cross-sectional study of 299 Saudi adults, aged between 35-65 years without any significant health problems. Participants were interviewed individually and completed a pre-designed questionnaire with close-ended questions including socio-demographic and lifestyle characteristics. Dietary intake was assessed using food frequency questionnaire. Anthropometric measurements were obtained by a trained nurse in the clinic. Factor analysis technique was used to derive different food patterns. Five dietary patterns were identified, namely: sweet & starch, date & coffee, healthy, traditional, and protein patterns. Following sweet & starch pattern was significantly correlated to male gender, frequently visiting fast food restaurants and breakfast consumption behavior. Adherence to healthy pattern was associated with male gender, higher education with high income, older adults, breakfast consumption behavior and high levels of physical activity. Traditional pattern was correlated with married subjects and male gender, whereas compliance to date & coffee pattern was related to reduced number of meals and snacks. The protein pattern was significantly associated with younger age and breakfast consumption behavior. Dietary patterns were influenced by socio-demographic characteristic (age, gender, marital status, education level, income) and other lifestyle factors (breakfast consumption, number of meals, physical activity). A national cohort study is needed to assess the association between dietary patterns with the risk of cardiometabolic dysregulation.