Current Nutrition & Food Science - Volume 20, Issue 3, 2024

Cardamom belongs to the family Zingiberaceae and is indigenous to India and Malesia. The crude drug has potential pharmacological applications such as antioxidant, analgesic, antibacterial antioxidant, and anti-inflammatory activities. Cardamom also contains bioactive constituents, including terpenoids, flavonoids, carbohydrates, essential oils, and carotenoids. The demand for herbal medicines has increased in most emergin Read More

A bioactive containing packaging system is not only a traditional protective structure for a food product but also offers additional health-benefiting properties. Postbiotics (nonbiotics) are metabolites produced by probiotic microorganisms that have numerous health benefits. The safety and non-toxicity of postbiotics and their capability to prevent the growth of food spoilage microbes are the significant features of postbiotics (cell Read More

Background: Ananas comosus (L.) Merr., which is commonly known as pineapple, is a well-studied plant for its medicinal properties. In terms of commercial importance, it ranks third among tropical fruits. It has been used for its antidiabetic, antimalarial, anticancer, abortifacient, antioxidant, and antidiarrhoeal activities. The review aimed to study the effects of pineapples and their bioactive compounds on the SARS-CoV-2 viru Read More

Herbs and spices are used since time memorable to transfuse color and add flavors to food. Their antibacterial properties also help preserve raw and cooked foods. Various diets composed of herbs and spices, as consistent with various researches, have been shown to influence life within the human digestive tract. This modulation forms the basis of various health effects that the herbs and spices and the microflora have on th Read More

Large numbers of grain varieties are exploited for different purposes and their characteristics contribute in varied manners to the type, quality of the product. The variety of the grain is an important factor in deciding the value of the product. Identifying these varieties and cultivars is a crucial procedure in a food supply system. Various methods are employed to identify the variety of grains based on morphological, biochemical Read More

Background: Deep-fat frying induces organoleptic and physicochemical changes in both oils and fried products. Excessive use of frying oils accrues decomposition products with potential hazards to human health. Optimizing frying conditions and selecting the best frying oils are needed for better-fried products.Objective: This study was conducted to investigate the physicochemical changes and thermal behavior of vegetabl Read More

Aim: Processed meats are considered the most consumable products worldwide. However, there are several limitations related to these products such as health and environmental issues, and the high energy, time, and cost needed for their production, thus manufacturers are looking for effective alternatives for processed meats. Mycoprotein can be a useful approach for meat substitution.Introduction: This study’s objecti Read More

Background: Malnutrition consists of a functional and structural alteration caused by an imbalance between specific needs, intake, or utilization of foods and nutrients.Objective: The aim of this trial is to establish whether PNI (Prognostic Nutritional Index) is related to the inflammation pattern in our patients and which type of AN gives more advantages in clinical practice in improving PNI, and so the prognosis.Methods: During hos Read More

Introduction: Kefir is manufactured by inoculating milk with kefir grains, followed by a one-day fermentation phase at room temperature. The addition of extracts of Clitoria ternatea L. to kefir is used as a source of antioxidants which are beneficial for health.Objective: This study aimed to determine the effect of adding extracts of C. ternatea L. on physicochemical characteristics, pH, titratable acidity, total lactic acid bacte Read More

Introduction: The lactose-intolerant public represents an important portion of the population; however, the diversification of products that serve this population is still very limited.Objective: In this bias, this study aimed to develop a low-lactose yogurt added with blueberry jelly, combining sensory and functional characteristics of the fruit.Methods: Different concentrations of β-galactosidase were evaluated in the fermentations, in a Read More