Background

Although there is considerable information on the nutritional composition of the common walnut, information on the iron walnut is scarce.

Aim

To analyze the nutritional composition of Lincang walnuts (which belong to the species Juglans sigillata L., also known as the iron walnut) and if they confer any advantages over Xinjiang or Californian walnuts (both Juglans regia L. or common walnut).

Results

Nutrients of particular nutritional significance in Lincang walnuts (both regular and old tree) were protein (5.9 and 5.6 g/30 g serve), dietary fiber (6.5 and 6.7 g/30 g serve), vitamin B6 (0.87 and 0.93 mg/30 g serve), copper (1.65 and 1.63 mg/30 g serve), magnesium (158 and 142 g/30 g serve), manganese (7.33 and 8.41 mg/30 g serve) and phosphorus (437 and 427 g/30 g serve). Despite a high fat content, the fatty acids profile was predominantly polyunsaturated and monounsaturated types. The Lincang walnuts were similar in macronutrient composition to the Xinjiang and Californian-sourced samples, but the Lincang ones were higher in some of the B vitamins (niacin, thiamin, and vitamin B6) and minerals (manganese and to a lesser extent copper, iron, phosphorus, and potassium). The serotonin concentration in Lincang walnuts (7.6 and 7.2 mg/30 g serve) was over double that found in Californian walnuts (2.9 mg/30 g serve) and higher than Xinjiang walnuts (5.5 mg/30 g serve).

Conclusion

The nutrients present in Lincang walnuts confer a range of well-established health benefits. One area of particular interest is the role that walnuts may play in brain function owing to the combination of nutrients and phytochemicals present. In addition to direct consumption of walnuts, there are many options for the development of functional food products, including walnuts as ingredients, to promote regular consumption of walnuts for improvement of health.

Keywords

Walnuts; Juglans sigillata; Juglans regia; Nutrients; Brain health; Vitamin; Mineral; Fatty acid; Serotonin.

Purpose

The purpose of this study was to explain the quality of 5%, 8%, and 12% of grass carp fish protein concentrate (FPC) supplemented cake. Proximate composition, batter rheology, texture analysis, baking loss, color evaluations, and sensory analysis were performed to explain the quality.

Materials and Methods

Grass carp fish of about 40 cm length and 4 kg weight, sugar, flour, vegetable oil, baking soda, and baking powder were bought from the local market in Wuxi, Jiangsu, China, while vanilla essence, hydroxy propyl methyl cellulose (HPMC) and glycerol monostearate (GMS) were obtained from Jiangnan University Food Science Laboratory.

Results and Discussion

An impressive increment in the crude protein (9.10-16.75%), crude fat (10.39-12.30%), and ash (1.22-1.35%) were noticed for FPC supplemented cake. With the increase in FPC quantity, the viscosity of batters lightly decreased (106.41-106.00) and specific gravity increased from 0.9619-1.0073. A non-uniform change was observed in hardness but gumminess and chewiness were increased while cohesiveness and elasticity were found to be decreased. Baking loss (CL) was increased (10.28-11.13) with an increasing level of FPC. The brightness (L*), yellowness (b*) and redness (a*) of FPC 5%, 8%, and 12% fortified cake was recorded as 59.56-57.15, 29.23-31.24, and 10.85-12.75, respectively.

Conclusion

The cakes prepared with 12% FPC have high nutritional value but showed low sensory attributes due to its dark color and slight fishy flavor while cakes prepared with 8% FPC supplementation revealed the best results for all sensory attributes. In short, a protein-enriched with acceptable quality and sensory attributes, the cake could be prepared by 8% FPC incorporation and eventually could assure effective utilization of fish.

Keywords

Grass carp fish; Cake; Fish protein; Fortification; Sensory evaluation.

Reproductive biotechnology is one of the options which have a role in the improvement of livestock. It is a technology that improves livestock production by improving the reproductive insufficiency of the animal through different techniques. These are artificial insemination (AI), cloning, estrus synchronization, embryo transfer (ET), transgenesis and in vitro fertilization. These techniques are very important techniques to advance livestock production and to meet the people’s demands now-a-day. These reproductive biotechnologies have a dramatic effect on the world’s economy through the improvement of livestock genetics, preventing disease, facilitate transportation, keeping endangered animals and reducing economic loss. Artificial insemination in animals was originally developed to control the spread of disease, avoiding the transport of animals with potential pathogens to other animal units for mating and avoiding physical contact between individuals. The use of semen extenders containing antibiotics also helped to prevent the transmission of bacterial diseases. AI is broadly used in developing countries including Ethiopia. Even if reproductive biotechnologies are effective to change livestock production status of the countries, they are not applied routinely due to the presence of different challenges. Therefore, this review highlighted the major reproductive biotechnology options and their roles in the improvement of livestock production.

Keywords

Artificial insemination; Estrus synchronization; Embryo transfer; Livestock; Reproductive biotechnology.

Lycopene is one of the six major dietary and serum carotenoids, and a potent antioxidant and anti-inflammatory agent. A large and growing body of scientific evidence supports the role of lycopene in multiple areas of health, including cancer, prostate, cardiometabolic, lung, skin, and liver health, and elucidates lycopene’s mechanisms of action. This paper provides an overview of several benefit areas, specifically prostate, testes, cardiovascular, liver and skin health.

Keywords

Lycopene; Carotenoids; Cardiovascular disease (CVD); Human health.

Garlic (Allium sativum) is a source of medicine in many ways in human beings in routine life as well as in animals and its leaves, flowers, and cloves have been used in traditional medicine for a long time. Research in recent decades has shown widespread pharmacological and therapeutic effects of A. sativum and its organosulfur compounds especially allicin. The most important chemical constituents of this plant are organosulfur compounds such as allicin, diallyl disulphide, S-allylcysteine, and diallyl trisulfide. These chemicals were used for the treatment of inflammation, cancer, blood pressure, atherosclerosis, and hyperlipidemia as praised by several authors. Additionally, extracts of garlic have been used to treat various diseases and have shown anti-viral, anti-bacterial, anti-fungal, anticoagulative and antioxidant effects. However, few adverse effects have been found with garlic are nausea and vomiting when high quantity consumed. To review the therapeutic values of garlic and its importance in human and veterinary practices. Garlic is safe and rich sources of biologically active compounds with low toxicity. Further studies are needed to confirm the safety and quality of the plants to be used by clinicians as therapeutic agents.

Keywords

Allium sativum; Therapeutic values; Antibacterial; Antifungal; Antiviral; Anticancer; Anticoagulative; Antioxidant;

Anti-inflammatory.

Aim

The research was conducted with the aim to develop biscuit and ready-to-eat snack product from cowpea flour incorporated with wheat flour.

Methods

The wheat and cowpea flour blends were prepared in five blending ratios including B1 (90:10), B2 (40:60), B3 (65:35), B4 (78:22), and B5 (53:47); respectively. The D-optimal mixture design software was used for flour blend formulation. Biscuit and extrudate products from cowpea and wheat blends were analyzed. Quality characteristics parameter used for value-added products includes physical, functional, proximate, mineral and microbial quality. Furthermore, bioactive components and sensory quality evaluation were also investigated. The biscuit samples were prepared at a baking temperature of 205 °C for 10-minutes holding time. The extrudate samples were also manufactured at feed moisture (18 and 21%), barrel temperature (100, 110 and 120 °C) and screw speed (175 and 220 rpm).

Results

The result for crude protein analysis of biscuit (B3) and extrudate (Ex-3) samples was revealed that 15.972±0.125, and 15.915±0.251; respectively. The result for microbial quality analysis of biscuit (B3) and extrudate (Ex-3) samples was also shown as aerobic bacteria count of 44×10-5, 42×10-5 and yeast and mold (un-detected); respectively. The highest overall sensory evaluation of biscuit (B3) and extrudate (Ex-3) samples score were found 7.6 and 7.14; respectively.

Conclusion

Based on quality evaluation parameters, 35% cowpea flour with 65% of wheat flour blending ratio reveled sensor acceptable for biscuit production and manufacturing of ready-to-eat snack.

Keywords

Biscuit; Cowpea; D-optimal mixture; Extrudate products; Wheat.

Background

Date palm pollen (DPP) is a natural product well-known in folk medicine in the Arab world. It is used to improve the fertility of human beings and studies have tested this activity on rabbits and rats. In the region of Sfax from Tunisia, a huge quantity of DPP could be discarded. Taking into account of the richness of this typical product of different components and of the trend of producing food supplements that could be sold at medium price comparing with the existing product, DPP was analyzed on the basis of physical and chemical properties in order to promote its use as a techno-functional ingredient in the agri-food and pharmaceutical field.

Results

X-ray diffraction showed that DPP is characterized by an amorphous structure which leads to better techno-functional properties while stored in a water-air-tight container. Findings proved that DPP is capable to reduce the surface tension. Collected data from thermal analysis proved that DPP is thermally stable during storage and in different food systems.

Conclusion

The present study demonstrated that DPP could be used in the agri-food and pharmaceutical field. The obtained results help to define the suitable storage conditions of DPP and to predict its behavior when used as an ingredient. DPP can be used as a whole in food formulations or after extracting protein which is the main responsible agent for surfactant property. DPP proteins might be used as a food supplement in commercial sports nutrition products that can be sold at medium prices compared to some existing products.

Keywords

Date palm pollen; Physico-chemical; Morphology; Surface; Thermal.

Aim
The present study was conducted to extract information about heavy metal pollution in water of Karnaphuli river and to assess the risk to public health occurred from consumption of heavy metal contaminated foodstuff like fish and vegetables collected from the adjacent area of Karnaphuli river which receives a huge amount of industrial and domestic wastes from kalurghat heavy industrial area, Chittagong, Bangladesh.
Methods
Energy Dispersive X-ray Fluorescence (EDXRF) Spectrometer (Model: Epsilon 5) was used as major analytical technique for determining elemental concentration. For assessing toxicity level of analyzed foodstuffs and associate health risk problem some indices like metal pollution index (MPI), health risk index (HRI) and hazard index (HI) were also estimated.
Results
The mean value of physicochemical properties like pouvoir hydrogène (pH), electrical conductivity (EC), total dissolved solid (TDS), salinity of river water were found 6.8, 745.5 μS/cm, 458.2 mg/L, 747.4 μS respectively showing that those values are much lower than the Department of Environment (DoE) of Bangladesh suggestive value, indicating safe for irrigation but EC and salinity are higher than the DoE suggestive value for drinking water. In water, the mean concentration of heavy metals in Karnaphuli river was found in the sequence of Fe>K>Cr>Mn>Zn>Cu>As=Ni=Hg>Pb. Chromium, Manganese, Iron, Zinc, and Mercury concentrations are higher than World Health Organization (WHO) standard 2011, United States Environmental Protection Agency
(USEPA) 2009 and Bangladesh Standard for drinking water but other elements are within the safe limit. All metal concentrations in water are below the Bangladesh Standard for Irrigation except Iron (Fe). The decreasing trend of heavy metals (mean) in all the vegetable was Fe>Zn>Cu>Cr>Ni>Pb>Co and for all fish was Fe>Mn>Zn>Cr>Ca>Se>Co>Cu>K. Metal pollution index (MPI) for fish and vegetable is high enough to cause any detrimental effect on human. Estimated daily intake (EDI) value for fish followed a decreasing sequence Fe>Mn>Zn>Cr>Cu>Ni=As>Pb and for vegetable samples Fe>Zn>Cu>Mn>Cr>Ni>Pb>As respectively. Health risk assessment (HRI), and hazard index (HI) value are less than one for fish but HI value is greater than one for most of the vegetable samples analysed.
Conclusion
From the overall study it can be concluded that the mean value of physicochemical parameters (pH, EC, TDS, salinity) in river water were much lower than the DoE of Bangladesh suggestive value, indicating safe for irrigation but not safe for drinking. Fishes are safer for human consumption than vegetables collected from that particular area and hence, suggested to consume those vegetables at lower amount in the diet to reduce any detrimental effect.
Keywords
Health risk index (HRI); Hazard index (HI); Metal pollution index (MPI); Toxic effect; Vegetables; Fishes.

The present activity was conducted to execute fruit handling, processing, preservation, dehydration and value addition trainings in Gilgit-Baltistan, to control wastages/losses of fruits and vegetable which is above 60% of total production.

To prepare fruit pulp for fruit preservation using potassium metabisulphite (K2O5S2). To develop household level methods for development of value added products like fruit jam, tomato paste, mix vegetable pickle and dehydrated apricot.

The research work for method development was carried out at Pakistan Council of Scientific & Industrial Research (PCSIR) Skardu, Gilgit-Baltistan, Pakistan. Methods were developed with recommended dosages of chemical preservatives. A total of two days training courses were conducted focusing fruit handling, processing, preservation, dehydration and value addition of fruits and vegetables at 4 different locations in 4 districts of Gilgit-Baltistan (Skardu, Diamer, Hunza and Shigar).

The research work for method development was carried out at Pakistan Council of Scientific & Industrial Research (PCSIR) Skardu, Gilgit-Baltistan, Pakistan. Methods were developed with recommended dosages of chemical preservatives. A total of two days training courses were conducted focusing fruit handling, processing, preservation, dehydration and value addition of fruits and vegetables at 4 different locations in 4 districts of Gilgit-Baltistan (Skardu, Diamer, Hunza and Shigar).

The basic objectives of training were to control wastages/losses of fruits, income generation of fruit growers through sale of fruit, value added products and to contribute to ensure food security issue in Gilgit-Baltistan.

Heat treatments are the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk (as proteins) and its sensory characteristics occur during these processes due to substantial heat exposure. The most important reactions that occur during milk heat treatment are the whey proteins denaturation, its interactions with the casein
micelles and aggregation/dissociation of the casein micelles. Microfiltration represents an emerging food processing technology allowing gentle milk preservation at lower temperatures for similar, or better, nutritive value, microbial removal, and shelf stability. Thus, the aim of this work is to review the existing studies on the effects of microfiltration on milk proteins by comparing with the effects of heating treatments.

Food security features as one of the dynamic and complex challenge that the humanity

Food security features as one of the dynamic and complex challenge that the humanity  ever faced in its history. Before talking about inter-relationship between food security and food  sciences, it would be worthwhile to review the most accepted definitions of both terms.

According to the Food and Agriculture Organization (FAO): ‘Food Security’ exists  when all people, at all times, have physical and economic access to sufficient, safe and nutritious  food to meet their dietary needs and food preferences for an active and healthy life.

According to the Institute of Food Technologists (IFT): ‘Food Science’ is the discipline  in which biology, physical sciences, and engineering are used to study the nature of foods,  the causes of their deterioration, and the principles underlying food processing.

Analysis of the nature of global food security challenge reveals that it is associated  with several other issues; increasing world population, changing diet patterns, falling water  tables, growing number of hungry individuals, deteriorating agriculture soils, decreasing agriculture  yields, climate change, and running short of time. Yes, we are just over seven billion  now and will be nine billion by 2050 on the same size planet – the earth. In other words, the  world population clock is ticking continuously and every second passed adding to our total  number dwelling on the earth. Therefore, complexity of this challenge demands urgent measures  rather to assume that the food crisis situation will develop after couple of decades in 2030  or 2050. A single event that may create large scale emergency such as poor harvest in a vast  region, drought or famine would be enough to disrupt the world food supply, thus could force  thousands of families to go hungry and end up with life threatening situation, i.e., severe malnutrition  or even death.

A time when world is heading toward potential shortage of food for human consumption,  the news about possibilities to increase productivity and yields is grim. Agricultural productivity  is vulnerable and poor crop and livestock yields are predicted due to several factors  – climate change is one of the major one. Many reports have pointed out that climate change  will alter the stability of food supplies and create new food security challenges as the world  seeks to feed nine billion people by 2050.

The solution of food security challenge requires world to ensure supply of sufficient,  safe and nutritious food to everyone on our planet. This is not a simple task and multiple sectors  – science and education, research and development, social, political and regulatory changes  need to move forward in a systematic and synchronised manner. Food science as a discipline  has a lot to offer by maintaining the stability of food supply. A better understanding of the  nature of changes in food with climate change could inform us more appropriate processing  technologies. Therefore, food science and allied disciplines have a role to play in food process  innovation, food safety and quality improvement and an efficient supply chain development.  This will ultimately contribute to the availability of more and safe foods for a longer time period.

One example how food science will be able to improve food security is removing  the food allergens through food processing. This could put more food on table for people with specific conditions such as lactose or gluten intolerant. Another example where food science seems a major contributor is reducing  the food wastage through improvement in food safety and quality as well as improved utilization. According to the United Nations,  approximately 1.3 billion tons of food (about a third of the world’s food supply) was wasted in 2013. A reduction in this wastage will  help to decrease the number of hungry individuals – currently 1.2 billion people are facing hunger and extreme poverty.

This special edition of Advances in Food Technology and Nutritional Sciences – Open Journal on “Food Security and Food  Sciences” aims to highlight the food security challenge from a different angle and look at the possible ways offered by food sciences  to address the issues impacting it. I also plan to contribute an article on ‘Food Product Innovation and Safety: Vital Elements of the  Global Food Security’. We know there are many approaches that are suggesting the remedies of the potential food crisis situations  at the moment. These approaches include: addressing global warming, droughts and climate change; increasing food productions;  reduction in the world population growth; modernizing governmental policies; managing the fluctuation in food markets; and so on.  Food science is a key player in new developing approach, which emphasizes to improve food systems and utilization through food  product innovation, better food supply chain, preservation and storage as well as effective food safety management. I am optimistic  about opportunity this special edition brings to us for presenting our position in tackling this global issue as food science professionals.

Introduction: Increasing rates of obesity, diabetes and associated chronic diseases requires implementing a new method of integration for healthy longevity. We have elaborated to take the balance of food, physical activity and mind to achieve a healthy spiritual life by stimulating the self-healing capacity.
Objectives: All 161 registered participants to ARSOA Wellness Fasting from October, 2014 to December 2015 were analyzed.
Methods: About 20-25 participants each time stayed in a mountainous hotel, and received a combination of low-energy vegetarian diet (about 300 kcal intake by fermented vegetable juice per day), physical exercise (2-hour walking, slow training and stretch), meditation, and lectures about healthy life habits in the 4-day program. Facilities, such as foot spar, radon bath, and massage with/without oil were available in free time.
Results: Body weight decreased about 2 kg, and fat percent and muscle volume also decreased during 4 day fasting. Although headache, hungry, gastrointestinal (GI) tract distress, emesis, depressive and cold feeling occurred toward the 2^nd day, these symptoms disappeared at the 4^th day, and active and vivid feeling increased on the 4th day and after. Skin condition also became good by fasting. Symptoms, mood and body changes interacted and became better later.
Conclusion: Using this regimen, a new practical method of fasting for healthy longevity could be established.

Aim: This study investigates the prevalence of Listeria spp. in fresh produce sold in the Canterbury region of New Zealand.
Background: L. monocytogenes is a common pathogenic bacterium that can be present and grow on fresh produce. Therefore, systematic risk assessment is needed to avoid a food safety scare.
Results: Microbiological analysis to detect Listeria spp. in fresh produce samples showed that lettuce from the retail shops had the highest level (4.2 log cfu/g) >cucumber (3.2 log cfu/g) >cabbage (2.5 log cfu/g) >carrot (nil). In terms of Listeria prevalence, carrot samples had the lowest Listeria spp. load (<1.05 log cfu/g) and lettuce samples had the highest (>4 log cfu/g). None of the samples showed a positive result for L. monocytogenes presence.
Conclusion: Although the L. monocytogenes was not detected in this study, the potential hazard for contaminating fresh produce by this organism still exist due to high prevalence of Listeria spp.

Diagnosing and treating additional health problems in autistic children or adults, beyond their own autism troubles, is always a challenge under first of parent responsibility. This paper reports on the success of nutrition-based therapeutic approaches for improving the health and solving digestive troubles of a communicating-impaired and initially overweight patient. Symptoms include frequent burping, and diagnoses revealed hiatal hernia and stomach ulcers. Two different diet plans have been successively applied over one year. Each half-year diet impact has been home-monitored by measuring the body-mass data and index. Details on nutrition, supplement and drug intakes, as well as any observations were daily recorded. The first halfyear diet was based on gastroesophageal reflux preventing recommendations, whereas the 2nd diet plan was elaborated from the metabolic typing and gluten intolerance information. Normal body mass index (BMI) values (20-25) were reached during the 1st phase, which was marked by an increase in the intake of food supplement and a reduction in the frequency of drug intakes, especially from the 4th month. After one-year of nutrition-based therapy, the patient health has been generally improved, and the hiatal hernia and ulcer problems have disappeared. A database containing all information recorded throughout the diet plans was created. During the patient body-mass loss, the muscle part increased whereas the fat part dropped. Such fat mass loss observed over the 1st 4 months was possibly correlated to the intake frequency diminution of proton pump inhibitor, acting against the gastric acid secretion. During last 6-months of strict nutrition therapy, the body mass remained stable.

Consumers of products preferably demand minimally processed products that do not contain chemical preservatives and maintain health benefits. These encourage the use of dietary fiber (DF) to combat some metabolic disorders like diabetes and other immunological compromisings. This study indicates the potential of DF to satisfy the lowering of estimated glycemic index from improved white bread. The sources were selected from crude fiber composition of different cereals and fruits. Fruits of ripen avocado mesocarps and baobab pulps composed of total pectin composition 13%, 30% respectively and selected as good sources. Analysis of total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) were carried out according to the manufacturer megazyme total dietary fiber kit protocol and methods described in Association of Official Analytical Chemists (AOAC). Improvement of DF was observed by enhancing on white breads (WB) based on the daily requirement of soluble fibers (pectin) composition, i.e. 6 g/day. Samples of avocado improved bread (AVB) and baobab improved bread (ADB) were made by mixing in proportion of wheat flour to avocado/baobab pulps (97:3); (94:6); (88:12). Analysis of proximate composition and in vitro estimation of hydrolysis index (HI) and glycemic index (GI) were done for products to evaluate the quality and impact on blood glucose level. Significant differences were observed for predicted GI between improved bread and controls, 82.84±0.37 (WB), 80.63±0.21 (ADB), 78.50±0.30 (AVB). As a result, the reductions in GI for the improved white breads indicate the delay in release of glucose from absorption by the cell due to the viscous nature of dietary fiber component. Thus, the improved white breads with appropriate soluble dietary fiber (pectin) content, reveals the potential for the reduction of blood glucose level and can be considered as functional foods (nutraceuticals) along with its moderate level degree of likeness or sensory acceptability. In general, the study has indicated that the soluble fibres can have a potential to reduce the postprandial glucose by delaying absorption in cells.

It is widely known that athletes used to rely on training and good nutrition to provide maximum results. But now to maintain a competitive edge, athletes are switching to nutraceuticals. They are dietary supplements that provide health benefits. Nutraceuticals and dietary supplements are now commonly used to enhance and improve the health and performance of athletes. This has triggered the sale of nutraceuticals in the market and stores and gyms are selling hundreds of different supplements. These nutritional supplements usually claim to improve strength, performance and stamina, help build lean muscle, and help to burn excess fat. There are many health and nutritional supplements available in the market for the athletes. It is a difficult choice to choose the suitable and appropriate nutraceutical for oneself. The present article will introduce the athlete to a variety of different nutritional health supplements available in the market including fat burners, conjugated linoleic acid (CLA), numerous essential fatty acids (EFAs), creatine, whey proteins, glutamine, Tribulusterrestris, beta-hydroxy beta-methylbutyrate (HMB), methoxyIsoflavone, and Cordyceps.

Aim: Pesticide residue dissipation in chickpea legume under simulated storage conditions as well as effect of processing techniques was investigated. Further, the impact of pesticide residues was studied on micronutrient bioavailability.

Background: Food quality and safety have assumed an important dimension in current scenario. It is important to investigate the pesticide residues present in the grains from storage in warehouses and their dissipation through processing.

Methods: Pesticide residues in chickpea grains were analyzed through gas chromatography (GC) while simulated gastric digestion was undertaken for bioavailability.

Results: The dissipation pattern of chlorpyrifos and its metabolites under grain storage conditions for 5 months revealed that the residues exceeded the maximum residue limit (MRL) values right from the beginning of the storage. The effect of processing techniques showed that soaking and germination eliminated almost all the pesticide residues. However, the build-up of toxic metabolite oxon during pressure cooking and microwave (MW) cooking is a matter of great concern because of its greater toxicity than parent pesticide molecule. The impact of pesticide residues on the bioavailability of micronutrients showed that chlorpyrifos did not impact the bioavailability of Fe and Zn but significantly reduced the bioavailability of Cu and Mn at the highest spiking level (25 ppm) of chlorpyrifos.

Conclusion: Storage of grains leads to accumulation of residues which are eliminated by household processing techniques. Pesticide residues impact micronutrient bioavailability in grains.

In many countries, rice contributes to health by supplying dietary energy, proteins and fat. Many different species of rice have been developed in Japan and other rice producing countries. Some varieties are expected to prevent various diseases, or to be used for dietary therapy. The health effects of brown rice are empirically well known, and accumulating evidence about the physiological and pharmacological activity of rice bran strongly supports the use of brown rice in the dietary therapy. These could be categorized in the new concept, “medical rice”. For example: medical rice for diabetes (glycemic index<55), medical rice for chronic kidney disease (CKD) (protein<1/20), medical rice for mental health (high gamma-aminobutylic acid or γ-aminobutylic acid (GABA), gamma oryzanol (γ-oryzanol) and/or ferulic acid), and medical rice for cancer prevention (high antioxidant capacity). Organic cultivation is necessary to avoid toxic substances from fertilizers and insecticides. In response to the enormous increase of medical costs in many countries, encouragement of healthy longevity by changes of dietary habits is mandatory. Functional food labeling has started in 2015 in Japan, so the proper food labeling of medical rice could help people who want to control and/or improve their health status.

Crambe grains are a new feed with high concentrations of proteins and fibers. As there is no control during the pre-harvesting or post-harvesting stages of production other grains, crambe may be contaminated by fungi. Fungal overgrowth may lead to mycotoxins production and nutritional properties decrease of the grains. The aim of this study was to analyze the occurrence of fungi and mycotoxins according to pre-harvesting management. Fungal concentration was higher than that recommended by international regulations (3.4×10⁶ to 1.3×10⁴ CFU.g^-1), suggesting that management in pre-harvesting stages of crambe grains production may expose the animals that will feed on these grains to the risk of contamination by fungal toxins. More studies are required about quality of crambe grains, because may be strongly affected by the exposition to variable environmental conditions. But, considering low mycotoxin incidence and levels founded, the crambe proves to be a safe food to be exploited for animal nutrition.

Phytoestrogens are a diverse group of plant-derived compounds that structurally or functionally mimic mammalian estrogens and show potential benefits for human health. They can serve as potential alternatives to the synthetic selective estrogen receptor modulators which are currently being used in hormone replacement therapy. Estrogens play many important physiological roles in men and women. In women, life is severely affected by a variety of estrogen-related conditions such as osteoporosis, cognitive and cardiovascular disease, increased risk of breast cancer and other symptoms that decrease the overall quality of life. Phytoestrogens are effective in maintaining bone mineral density, prevent bone loss, and help in the prevention and/or treatment of such health related problems. They can be classified as flavonoids, isoflavonoids, coumestans, stilbenes, lignans and terpenoids. The main isoflavones, genistein and daidzein found in soybean, can exist as glucosides or as aglycones, and are readily hydrolyzed in the gut to their aglycones. The aglycones are easily transported across intestinal epithelial cells. Terpenoids (ferutinine, tschimgine, and tschimganidine) found in the Umbelliferae family have estrogenic activities. The main dietary source of phytoestrogenic stilbenes is trans-resveratrol from red wine and peanuts. Plant-derived foods may be an adequate source for a variety of phytoestrogens capable of producing a range of pharmacological effects and protection from various life threatening diseases. This article provides the comprehensive information about the main groups of phytoestrogens, their food as well as herbal or botanical sources, potential health benefits and probable health hazards.

Background: The aim of this study was to investigate the effects of fermentation with Lactobacillus plantarum strain 6710, on protein- and pro-vitamin A-fortified and wild type cassava flours for production of cooked fufu.

Results: Physico-chemical analysis of fufu flour and cooked fufu were accomplished. Pasting properties determined that non-inoculated zeolin fortified cassava flour at 0 h of fermentation will cook rapidly due to its low pasting temperature. Volatiles such as acetic acid, hexanal, nonanal and decanal were detected in most samples. A trained sensory panel determined no impact of sample type on cooked fufu aroma.

The present study was carried out to investigate the effect of different drying methods on the physicochemical composition and organoleptic characteristics of dehydrated apricot fruits. The fresh apricot was dehydrated in open sun and in moveable solar drier developed by Pakistan Council of Scientific and Industrial Research (PCSIR) Skardu. The chemical composition showed that the fresh apricots contained moisture 83.3%, ash 0.72%, crude fat 0.03%, crude Protein 0.9%, crude fiber 1.02% and carbohydrates 14.03%. The moveable solar drier and using open sun drying substantially decreased moisture content to 14.61% and 15.7% respectively. Proportions of other components were increased, which include ash (3.51% and 3.43%), crude fat (1.99% and 1.82%), crude protein (1.0% and 0.97%), crude fiber (2.98% and 2.95%) and carbohydrates (75.91% and 75.13%). Organoleptic characteristics of open sun dried apricot has a little negative effect on over all acceptability when compared to moveable solar dehydrated apricot, however the open sun dried method was declared acceptable by the panel of judges for color, taste and overall acceptability.

For many years, both preclinical and clinical studies have provided evidences to support the beneficial effects of ω-3 Polyunsaturated fatty acids (PUFAs), particularly Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) in the prevention of chronic diseases. However, recently, an increasing number of studies reported adverse or contradictory effects of ω-3 PUFAs on human health. While dose and experimental condition need to be considered when evaluating these effects, oxidation of PUFAs also serves as an important factor contributing to the inconsistent results. In fact, oxidation of PUFAs happens frequently during food processing and storage, cooking and even after food ingestion. The free radicals and metabolites generated from PUFA oxidation may adversely affect food quality and shelf life by producing off-flavors and reducing nutritional values. The impact of PUFA oxidation in human health is more complicated, depending on the concentration of products, disease background and targets. This review will introduce different types of PUFA oxidation, discuss its impact on food quality and human health and provide some thoughts for the future research directions.