Current Nutrition & Food Science - Volume 16, Issue 9, 2020

The presence of phytochemical constituents, such as alkaloids, flavonoids, polyphenols, fatty acids, etc., within various parts of Carica papaya is highly valuable for various health and medicinal benefits. This paper aimed to review various sample preparation and extraction methods, including conventional extraction and greener extraction methods of phytochemical compounds from Carica papaya. In this review, the methodol Read More

Background: Colour and turbidity (appearance), odour and flavour, taste, and texture are the main parameters affecting consumer’s perception of juice quality. Anthocyanins, as natural antioxidant and water-soluble pigment, exist in red fruit juices which are extremely unstable and more susceptible to degradation. These mainly include anthocyanins, pigments, proteins, and vitamins that are thermally sensitive. Objective: Read More

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitio Read More

Background: Andrographis paniculata is often used as functional foods owing to its broad range of pharmaceutical activities due to the presence of main terpene compounds such as andrographolide, 14-deoxy-11,12-didehydroandrographolide and neoandrographolide. The aforementioned compounds must be extracted from the plant material before it can be routinely used as a functional food ingredient. Objective: This wo Read More

Background: Spices are mostly used as additives in food regularly to enhance the taste and flavour. From ancient times, the plant of Piperaceae family contributes a large variety of species to the spices section, from which Piper nigrum is one of the widely used spices worldwide in culinary and as a medicinal agent. Piper nigrum is known as the king of spice due to its impactful constituent ‘piperine’. Objective: To report a co Read More

Background: The knowledge of herbs and its uses is not fully explored in India. Chlorophytum borivilianum (family: Liliaceae) is one of the highest valued medicinal plants found in the Indian forest. Traditionally, it is used after delivery by the females in different compositions in the form of “Laddoos”. Objective: This study reviewed the nutritional and medicinal applications of Chlorophytum borivilianum properties with the cu Read More

Introduction: Studies have shown the importance of hydration in maintaining the physical performance and physiological responses of athletes. Therefore, the objective of this review was to provide data on the impact of hydration on physical performance and physiological responses during sports practice. Methods: We performed a search of articles published in selected PubMed and ScienceDirect databases from March 201 Read More

Background: Food insecurity refers to a household’s financial inability to access adequate food. Food subsidy programs are the right strategies that have been undertaken for many years in some countries. Aim: This study aims to summarize and compare the impact of some subsidy programs on food security as a narrative review. Methods: Community-based studies analyzing the impact of food policies on food security status Read More

The health issues, mainly overweight and obesity are the growing concerns nowadays due to the associated factors and lifestyle changes which significantly have increased the individual’s health care expenditures. Fad diets are promoted as the easiest and simplest way of shedding the extra weight despite the availability of several treatments available. The prevention and treatment measures, including modification in lifestyl Read More

Background: Seeds of Cassia auriculata are reported to be used for varying medicinal purposes; however, information on nutritive value and physical properties of seeds remains unexplored. Hence, this study is carried out to investigate the proximate, minerals, fatty acid profile, functional properties, phenolic profiling as well as antioxidant activities of seed in order to give adequate information on its suitability as Read More

Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage. Objective: This study aimed to prepare probiotic-fortified and fat-free c Read More

Background: In the previous study, investigators have synthesized acrylamide grafted and carboxymethylated derivatives of neem gum and evaluated their potential in the formulation of nanoparticles. In continuation of previous work, authors have evaluated neem gum polysaccharide (NGP), acrylamide grafted neem gum polysaccharide (NGP-g-Am) and carboxymethylated neem gum polysaccharide (CMNGP) as bindin Read More

Objective: The surface modification of high temperature processed potato chips by structurally stable carbohydrate polymer from Abelmoscus esculentus and Gracilaria corticata were studied. The 1% A. esculentus carbohydrate polymer surface coated chips had less coating pick up than the chips coated with a combination of polysaccharide 1% A. esculentus + Gracilaria corticata polysaccharide. Methods: The mucilage p Read More

Background: Consumers have become aware that the industrial methods of honey production have greatly affected the environment and product quality. Today, they want a reorientation of these production modes to obtain healthy and natural organic products. Objective: This study is conducted to evaluate, for the first time in Algeria, the physicochemical composition of organic honey’s harvest in the organic- North W Read More

Background: Pumpkin is a rich source of dietary nutrients utilized for its leaves, pulp, and seeds to add value to the food product. Objectives: The study was designed to assess the effects of pumpkin powder as a partial replacement of wheat flour on proximate analysis, bioactive component, physical, and sensory properties of cake. Methods: The cakes were prepared by replacing 5%, 10%, and 15% of wheat flour with pumpki Read More

Background: Ofe-Owerri is an expensive traditional soup in Nigeria, prepared using Oha (Pterocarpus soyauxi), Ukazi (Gnetum africanum), Uziza (Piper guineense) and cocoyam (Colocasia esculanta) as the major vegetables. The soup is highly celebrated for its traditional therapeutic and nutritional potentials. Objective: In this study, we assessed the proximate and mineral components, sensory and microbial qualities of th Read More

Background: The consumption of meals at resturants has increased mass catering establishments. Such food services may present several risk factors for foodborne diseases, which have a substantial negative impact on public health. The smallest business with no technical or financial support struggles to comply with food safety European Regulation. The aim of this four years study was to assess Good Manufacture Pra Read More