Current Nutrition & Food Science - Volume 16, Issue 7, 2020

Background and Objectives: Tea is considered one of the most consumed drinks around the world and the health benefits of it have recently attracted the attention of different researchers. It has also been proven beneficial in preventing the danger of some diseases like cancer and cardiovascular problems. Further, lipid oxidation is one of the major problems in food products. Considering the above-mentioned issues Read More

Malnutrition is highly prevalent in hospitalized children and it is associated with severe morbidity and mortality outcomes. In addition malnutrition increases duration of hospitalization and hospital costs. Because of these reasons, so as to prevent the malnutrition several nutritional screening tools have been developed for hospitalized children in the last years. There are nine screening tools available in the literature. The scree Read More

Background: Vitamin D deficiency is a common medical condition worldwide. In Iran, it has been reported that between 30-90% of people have vitamin D deficiency. However, its distribution in different parts of the country and among different age and regional groups is unclear. Therefore, the aim of this study was to review the recent literature on vitamin D deficiency in Iran. Methods: The literature review was performed u Read More

Snacking is the most common social activity throughout the world. People often snack on various types of foods including, fried foods, dried foods, junk foods and beverages of various kinds. The snack manufacturing industry is now becoming a key food industry throughout the world. These snack products could be classified into various types based on the raw material used and the technique used in their manufacturing. Sn Read More

Background: Magnesium deficiency is a global nutritional problem which seems to influence obesity-associated metabolic disorders because magnesium plays an important role in the prevention and treatment of many diseases. Objective: We conducted a systematic review and meta-analysis to evaluate the relationship between plasma magnesium concentrations and obesity. Methods: A systematic review and meta-a Read More

Background: The alleviating effects of diabetic nephropathy and hepatopathy of β-glucan were evaluated in this study. Objective: The anti-diabetic effects of β -glucan from Aureobasidium pullulans were assessed in a streptozotocin (STZ)-induced rat diabetes model at 62.5 and 125 mg/kg doses. In addition, the possibility of changes in the effects of β-glucan according to the severity of diabetes was also assessed at one dos Read More

Background: Nitrite is a multifunctional food additive used for control of toxigenic Clostridium botulinum in foodstuffs. However, there is a growing concern about the carcinogenic and teratogenic effects of nitrite. The present research was done to assess the effects of Citrus sinensis essential oil and nitrite on the growth probability of C. botulinum type A using predictive mathematical modeling technique in broth media. Metho Read More

Background: The increase in the production of green coffee oil by pressing has generated as a residue the press cake or biomass, whose characterization allows the evaluation of its potential as a source of extracts rich in nutrients and bioactive compounds. Objective: The objective of this study was to assess the green coffee beans quality and its relation to the by-product (biomass) obtained from the beans mechanical Read More

Background: Phenolics and carotenoids are natural antioxidants, which provide health benefits and protect against degenerative chronic diseases. Utilization and identification of foods with a high content of these have received greater attention nowadays. Objective: The present study reports the total phenolics (TPC) and total carotenoids (TCC) contents of thirty-two selected unconventional vegetables growing in Bangladesh. I Read More

Background: Cereal-based beverages can provide essential nutrients and phytochemicals as well as being suitable carriers for probiotics. Prebiotic ingredients present in grains or incorporated into beverages can improve the growth of probiotics leading to the emergence of functional synbiotic beverages. Objective: This study aimed to produce a malt-based synbiotic beverage containing inulin as a prebiotic and three strains of Read More

Background: Red dragon fruit (Hylocereus polyrhizus, (F.A.C. Weber) Britton & Rose) is widely consumed all over the world nowadays. The peel and flesh of red dragon fruit contain many bioactive compounds with high antioxidant activity. The preparation process is critical to maximizing the yield of the antioxidant content. Objective: The objectives of this research were to evaluate total phenolic content (TPC), total flavonoid conte Read More

Background: Black olive contains considerable concentrations of phenolic compounds, which can result in a higher antioxidant component compared with green olives. Sometimes, as food fraud, the use of unwanted substances has been observed such as iron sulfate or iron particles for blackening olives, eventually causing adverse effects on the tissues of the digestive tract, brain, kidney, and liver in the consumer. The Read More

Background: The purpose of this study was to analyze the menu engineering data: preferences, acceptances, and popularity indexes of local food package menus with low to moderate glycemic index and how these variables affect the glycemic response of subjects with type 2 diabetes mellitus (T2DM). Methods: This study was a one group pre and post-test experimental study with 21 T2DM participants. A total of 1,764 Read More

Background: Banana by-products are undervalued and their potential remains untapped. They are often composted after the fruits are harvested, reducing the cause of environmental pollutions due to open burning. Objectives: The study aims to identify the bioactive compounds in banana [Musa acuminate x balbisiana Colla cv. Saba (Musaceae)] inflorescence buds that are responsible for the antibacterial activity on selecte Read More

Background: The viability of the probiotics reduces because of the high acid and bile salt concentrations present in the stomach. Probiotic cultures can be protected during processing, storage and passage of the probiotic product through the gastrointestinal tract by the technique of microencapsulation. Objective: In the present study, Exopolysaccharides (EPS) and sodium alginate are incorporated in a different ratio t Read More