Nutrition & Food Science

Silva Carvalho, Vania; Conti-Silva, Ana Carolina

2018 Nutrition & Food Science

doi: 10.1108/nfs-09-2017-0193

This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage.Design/methodology/approachSeven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period.FindingsIn general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars.Originality/valueCereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

Abbas, Munawar; Saeed, Farhan; Arshad, Muhammad Umair; Nadeem, Muhammad Tahir; Bader-Ul-Ain, Huma; Hassan, Zohaib; Suleria, Hafiz Ansar Rasul

2018 Nutrition & Food Science

doi: 10.1108/nfs-09-2017-0201

This paper aims to evaluate the therapeutic potential of apple extracts against thrombocytopenia, i.e. decrease in platelet count.Design/methodology/approachMale Sprague Dawley rats were used to evaluate therapeutic potential of apple extracts. Diets enriched with apple fruit and seed’s ethanolic extract were provided to normal and KBrO3-induced thrombocytopenic rats for 60 days. KBrO3 was administered at level of 85 mg/Kg of body weight of rats to intentionally decrease the platelet count. Platelet count and other hematological parameters were monitored at monthly intervals to evaluate therapeutic effect of apple extracts against thrombocytopenia.FindingsThe results of current research portrayed that both apple seed and fruit extracts enriched diets increased the platelet count significantly (p < 0.05) in thrombocytopenic rats. It was observed that apple fruit extract-enriched diet (AFE) raised the platelet count to 14.72 and 33.07 per cent in normal and thrombocytopenic rats, respectively. Apple seed extract-enriched diet (ASE) raised the platelet count to 11.08 and 32.90 per cent in normal and thrombocytopenic rats, respectively. Other hematological parameters including white blood cells, red blood cells and hemoglobin were also significantly increased.Originality/valueThrombocytopenia is uprising problem in developing world including India and Pakistan accompanied by different diseases especially dengue and related complications. Because of questioning on therapies against thrombocytopenia, research on diet-based therapies, as a substitute to synthetic one, is increasing. Diet rich in antioxidant compounds including apple fruit and seeds are the limelight of manuscript.

Erigbali, Peter Perebiri; Okon, Udemeobong Edet; Ofem, Ofem Effiong; Osim, Eme Efiom

2018 Nutrition & Food Science

doi: 10.1108/nfs-10-2017-0224

Plantain (Musa paradisiaca), a staple food source for many people especially in the tropics, contains the neurotransmitter, serotonin which has analgesic and antidepressant effects. Therefore, this study aims to investigate the effects of chronic consumption of plantain diet on pain perception and social behavior in mice.Design/methodology/approachIn the first set of experiments, three groups of mice were either fed rodent chow (control) or 50 or 100 per cent plantain diet, while in a second set of experiments, another three groups of mice were fed either rodent chow (control) or 100 per cent plantain or plantain + ritanserin (serotonin antagonist) for 30 days. Response to pain stimuli was studied by hot plate and formalin tests. Also, the ability of the mice to fluff up suitable beds to build nestle from nesting material was used as an index for social behavior. Serotonin concentration in mice brain was measured using high performance liquid chromatography.FindingsThe results showed that plantain diet-fed mice consumed less food but gained more body weight than control mice. Pain perception was significantly reduced in the plantain diet-fed mice compared to the control. Social behavior was enhanced in the plantain diet-fed mice when compared to control (p < 0.05). There was significant increase in serotonin concentration in the brains of 100 per cent diet-fed mice. Administration of serotonin blocker, ritanserin reversed the effects observed in pain and social behavior tests.Originality/valueChronic consumption of plantain diet increases serotonin concentration in the brain, suppresses spontaneous perception of pain and improves social behavior in mice. These actions may involve serotonergic pathway.

Ibrahim, Loay; Allehdan, Sabika; Alassaf, Abeer; Tayyem, Reema

2018 Nutrition & Food Science

doi: 10.1108/nfs-01-2018-0005

The purpose of this review was to highlight the association between ID and obesity in toddlers and preschool children.Design/methodology/approachThis review aimed to review and evaluate literature of the published research discussing the relationship between ID and overweight and obesity in children under the age of 5 years. Conflicting results of iron status in overweight and obese children under the age of 5 years had been found. However, most articles concluded that ID is associated significantly with overweight and obesity in children because of the systemic inflammatory reaction which is considered the major cause of ID; hepcidin with its resultant effect in decreasing duodenal absorption of iron; in addition to other causes including dietary and genetic factors.FindingsConflicting results of iron status in overweight and obese children under the age of 5 years had been found, but most articles concluded that ID is associated significantly with overweight and obesity in children, with systemic inflammatory reaction being the major cause through hepcidin with its resultant effect in decreased duodenal absorption of iron, in addition to other causes including dietary and genetic factors.Originality/valueMany nutrients have been associated with weight gain and ID development. Unbalanced diet either in excess or shortage may affect weight status and serum iron profile. Future research is needed to study more in depth the association between ID and obesity in toddlers and preschool children and to further explore the various factors involved in pathogenesis of ID.

Benajiba, Nada; Eldib, Rokkaya Sami

2018 Nutrition & Food Science

doi: 10.1108/nfs-01-2018-0020

Soft drinks consumption in Saudi Arabia is high, although these drinks are nutritionally poor and might lead to various health problems. This paper aims to assess sweetened soft drinks consumption patterns among adult Saudis and explore the association between different attitudes and these patterns.Design/methodology/approachIn total, 1,194 eligible Saudi adults answered an online questionnaire including soft drinks consumption patterns (frequency of consumption and quantity) and attitudes influencing them. Statistical analysis was performed using SPSS. Pearson test was used to assess the association of attitudes with frequency of sweetened soft drinks consumption. A p-value of <0.05 was set as the significance cut-off.FindingsSixteen per cent of participants consumed sweetened soft drinks either daily or usually. Frequency and quantity of consumption were significantly and positively associated (R2 = 0.4, p < 0.0001). The highest correlations were obtained between frequency of consumption and positive attitudes towards perceiving sweetened soft drinks as enjoyable, value for money and indispensable at eating (R2 = 0.55; 0.43 and 0.6, respectively, p < 0.0001). Average score in different attitudes was significantly lower frequency of consumption “never” compared to “always” (p < 0.001) (Healthy: 1 vs 1.9, Enjoyable: 1.5 vs 4.4, value for money: 1.7 vs 3.9, indispensable at eating: 1.1 vs 4.0 and social gathering: 1.2 vs 3.8, respectively).Research limitations/implicationsMain limitation of this study relates to the sampling technique through a snowballing, which could influence on the representativeness of the study population.Originality/valueFindings advance the understanding on the high consumption of sweetened soft drinks among Saudis, making an emphasis on the complexity of this dietary pattern and the importance of different attitudes influencing on it. Thus, changing this pattern implies a global strategy to reduce both frequency and quantity of consumption.

Sholeye, Oluwafolahan Oluwagbemiga; Animasahun, Victor Jide; Salako, Albert Adekunle; Oduwole, Adebisi Dare

2018 Nutrition & Food Science

doi: 10.1108/nfs-08-2017-0173

The rising incidence of non-communicable diseases in the developing world has remained a cause of concern for health workers. Childhood and adolescent obesity is on the increase as a result of several issues including dietary habits. This paper aims to assess the pattern of snacking and sweetened beverage consumption among in-school adolescents in Sagamu, Nigeria.Design/methodology/approachA cross-sectional study was carried out among 620 in-school adolescents, selected via multi-stage sampling, using a semi-structured, self-administered questionnaire. Data were analyzed using SPSS 20.0. Relevant descriptive and inferential statistics were calculated, with p < 0.05.Participation was fully voluntary and strict confidentiality ensured.FindingsAll respondents consumed sugar-sweetened beverages, at different regularity; 78.5 per cent preferred carbonated drinks; 44.2 per cent consumed energy drinks, with a significant difference between males and females regarding the pattern of consumption of sweetened beverages (p = 0.042) and reasons for the choice of drinks (p = 0.009). Almost all (95.3 per cent) respondents snacked at varying frequencies, with more women (97.2 per cent) snacking than men (p = 0.008). Over 51.7 per cent of respondents snacked daily with no significant difference (p = 0.147) between males and females respondents regarding frequency of snacking. Pies and pastries were most frequently consumed. There was a significant difference (p = 0.007) between the preferences of male and female respondents.Originality/valueThe consumption of refined sugars was high among respondents, indicating presence of unhealthy dietary habits. Concerted efforts at nutrition education through the school system should be made to reduce the risk of non-communicable diseases among adolescents.

Agrahar-Murugkar, Dipika; Zaidi, Aiman; Dwivedi, Shraddha

2018 Nutrition & Food Science

doi: 10.1108/nfs-11-2017-0252

The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a high-quality healthy alternative for corn-based snacks.Design/methodology/approachFlours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multi-grain chips. The particle size and physical properties of flour and nutritional, functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips.FindingsBaked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p < 0.05) smaller particle size of 24.6 µm compared to T1 24.8 µm, C1 29.3 µm and C2 31.7 µm. T2 and C2 had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was significantly (p < 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale.Originality/valueThe developed chips are superior in terms of higher protein and minerals with better organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative to corn-based fried snacks.

Barreto Lyra, Ana Valéria Toscano; de Arruda Xavier, Larissa; de Albuquerque, André Philippi Gonzaga; Melo, Fagner José Coutinho de; Medeiros, Denise Dumke de

2018 Nutrition & Food Science

doi: 10.1108/nfs-10-2017-0222

Food service demands a greater concern with food security, as around two million people in the world, among them the majority of children, die from foodborne diseases. The purpose of this study deals with the adoption of the COOK CHILL system, in the principles of the hazard analysis and critical control point system (HACCP), within a food and nutrition unit of a petroleum refinery, to enable food security and cost reduction operational services in food services by using the traditional method of food production. To do so, hygienic-sanitary diagnosis based on Brazilian ANVISA standards is carried out.Design/methodology/approachThe company that served as an object for the case study is an oil refinery located in the northeast region of Brazil, divided into 55 units with a production capacity of 323.000 barrels/day. For reasons of confidentiality, it will be referenced throughout the text of this work as Refinery.FindingsWith the implementation of the system, it was possible to reduce operational costs, food waste and energy and to provide safe food and increasing customer satisfaction.Originality/valueThe improvement achieved with the production of food quality was the adoption of the COOK CHILL system in the application of HACCP through the use of value (D) to control the biological CCP and monitoring through the control sheets.

Zeidan, Bahija; Partridge, Stephanie Ruth; Balestracci, Kate; Allman-Farinelli, Margaret

2018 Nutrition & Food Science

doi: 10.1108/nfs-05-2017-0101

Young adults frequently engage in sub-optimal dietary behaviours, such as inadequate intakes of fruits and vegetables and excessive consumption of take-out meals. Theory-based interventions are suggested to promote dietary change. The transtheoretical model is an example that stages an individual’s readiness to change behaviours as precontemplation, contemplation, preparation, action and maintenance, and includes a series of processes that help people move between stages. The purpose of this study is to investigate whether self-reported usual dietary intakes of fruits and vegetables and take-out foods differ by reported stage-of-change.Design/methodology/approachCross-sectional data from 250 overweight young adults, aged 18-35 years, who enrolled in a lifestyle intervention to prevent weight gain are analysed. Participant’s stage-of-change for increasing fruit and vegetable intakes and reducing take-out foods is determined using staging algorithms. This is compared with self-reported dietary intakes over the past month using a food frequency questionnaire. Differences in intakes and variety by stage-of-change are compared for fruits, vegetables and take-out foods.FindingsTake-out foods differed between stages (p < 0.0001), with lower weekly intakes in action (309 g) and maintenance (316 g) compared with preparation (573 g). Daily fruit intakes and variety scores varied by stage-of-change (p < 0.0001), being highest for action and maintenance (261 g and 263 g, respectively, and variety scores of 1 and 2) compared with precontemplation, contemplation and preparation (all = 100 g and 0 for variety). Daily vegetable consumption and variety scores differed by stage (p = 0.009 and p = 0.025, respectively) being highest for action/maintenance (204 g and 2 for variety) versus precontemplation and preparation (<110 g daily and Variety 1).Practical implicationsThe finding of no differences in intakes between precontemplation, contemplation or preparation stages implies that the adoption of the dietary behaviours is not a continuum but a move from pre-action to actioning the target intakes. This means that for planning health promotion and dietary counselling, assigning people to the three different pre-action stages may be unnecessary.Originality/valueThis study is the first to examine the congruence of self-reported readiness to change behaviour with dietary intakes of take-out foods as well as variety of fruit and vegetables in overweight young adults.

Sadek, Mustafa Abdel-samie; Daoud, Jehan Ragab; Ahmed, Hussein Youssef; Mosaad, Gamal Mohamed

2018 Nutrition & Food Science

doi: 10.1108/nfs-11-2017-0235

This study aims to investigate the nutrient composition and cholesterol content of most popular fast foods sold in Qena city, Egypt with reference to their trans fatty acids contents.Design/methodology/approachTotal 80 samples of fast foods were collected from various fast food restaurants in Qena city, Egypt. The samples were investigated for their nutritive quality by measuring moisture, protein, fat, ash, carbohydrate and energy content as described by the association of analytical chemists. The cholesterol content was determined using a spectrophotometer, while trans fatty acids were analyzed by gas chromatography using standard methods.FindingsThe study revealed a wide variation in the composition and nutritive value. On a fresh weight basis, moisture, protein, fat, carbohydrate and ash ranged from 45.9-55.0 (P < 0.001), 15.0-22.3 (P < 0.001), 13.1-15.7 (P = 0.034), 6.0-16.2 (P < 0.001) and 2.2-3.5 (P < 0.001), %w/w, respectively. The fast foods were very energy dense with calorie content varying from 236.5-281.1 (P < 0.001), Kcal/100 g. The mean values of cholesterol were between 15-17 mg/100 g (P = 0.398). The findings showed that fast foods had high total trans fatty acids content exceeding the Danish legal limit of 2 g/100 g of fat being in the range of 3.5 to 11.3 g per 100 g fat (P = 0.379). Elaidic acid is the predominant trans-isomer in industrially produced trans fatty acids. The concentrations of elaidic acid were high in all samples examined (P = 0.942).Originality/valueThis study has established the fact that fast foods are associated with high total energy intake, high intake of fat, trans fat and a higher proportion of calories being derived from total fat and trans-fat. Therefore, it is recommended to limit the intake of fast food.