Microwave-Assisted Extraction of Andrographolide, 14-Deoxy-11,12- didehydroandrographolide and Neoandrographolide from Andrographis paniculata: An Optimisation Study
Conclusion: A successful optimisation of terpene extraction from A. paniculata via MAE was achieved at microwave power of 140 W and 85% ethanol. The model developed from the regression analysis is sufficiently accurate and can be used to predict the yield of terpene extraction from A. paniculata. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases
Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices
Conclusion: Different preservative methods with optimum processing conditions were successfully utilized to minimize the changes in the sensorial and physicochemical properties of the treated juices. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Review of Bioactive Compounds Extracted from Carica papaya linn
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 methodology used was based on comprehensive data searched from the Web of Science for literature review and technology benchmarking. An in-depth discussion, including advantages and drawbacks, of each sample and e...
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Advanced Food Process Technologies: Bridging Conventional Practices to Industry 4.0
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Meet Our Editorial Board Member
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Salt Intake from Traditional Breads: A Public Health Challenge for Decreasing Non-communicable Diseases in Iran
Conclusion: Awareness of salt level in breads and monitoring salt use in bakeries can help update food policies and improve public lifestyle. A decrease in the ratio of salt is recommended as the major nutritional intervention for the prevention and control of NCDs. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - September 10, 2020 Category: Nutrition Source Type: research
The Effect of Feeding Date Palm Fruit (Phoeix dactylifera L.) on Energy, Macronutrient, and Fiber Intakes of a Convenient Sample of Females
Conclusion: Feeding dates affected energy, macronutrient, and fiber intakes significantly. These effects were related to the changes in menstrual hormone concentration. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - September 10, 2020 Category: Nutrition Source Type: research
Sauerkraut with the Addition of Lactobacillus casei: Effects of Salt and Sugar Concentrations on Fermentation and Antioxidant Activity
This study developed sauerkrauts with the addition of Lactobacillus casei and investigated how salt and sugar concentrations affected their fermentation and antioxidant activity. Methods: A fresh cabbage was washed and cut, before salt (1.0%; 1.5% and 2.0%) and sugar (0% and 2.0%) were added, prior to inoculation with a L. casei culture at 10% (v/w). The cabbage was then incubated at 28oC for 5 days. The controlled lactic fermentation of the cabbage without culture and sugar, but with salt at 2.5% was performed. The sauerkrauts were evaluated for total lactic acid bacteria, pH, total acidity, phenolic content and DPPH scav...
Source: Current Nutrition and Food Science - September 10, 2020 Category: Nutrition Source Type: research
Multi-element Analysis and Geographical Origin Classification of Italian (Calabrian) Wines
Conclusion: Experimental results demonstrated that it is possible to strictly relate, through the PCA, wines to their geographical and botanical provenance, thus becoming a useful tool for evaluating the product authenticity and guaranteeing it to the consumers. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - September 10, 2020 Category: Nutrition Source Type: research
Nutritional Analysis and Overall Diet Quality of Fresh and Sun-dried Mystus bleekeri
Conclusion: The present experiment showed that after frying, minerals and fatty acids content exhibited higher concentration in both fresh and sun-dried M. bleekeri which is good for human health. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - September 10, 2020 Category: Nutrition Source Type: research
Antioxidant Properties of Avicennia marina Leaf Extract in Soybean Oil System
Conclusion: Due to the presence of phenols in the leaves, Avicennia marina leaf extract can be used as a rich source of natural antioxidants. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - September 10, 2020 Category: Nutrition Source Type: research
A Review on Opuntia Species and its Chemistry, Pharmacognosy, Pharmacology and Bioapplications
Conclusion: Different parts of Opuntia plant (fruits, seeds, flowers and cladodes) are used in various health problems which include wound healing, anti-inflammatory and urinary tract infection from ancient times. Nowadays, researches have extended several pharmacological and therapeutic uses of Opuntia species as discussed in this review. Many in-vitro and in-vivo models are also discussed in this review as the proofs of research findings. Various research gaps have been observed in current studies that require attention in the future. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - September 10, 2020 Category: Nutrition Source Type: research
Gums from Indigenous Plants of Iran: A Review on Physicochemical, Rheological and Functional Properties
Conclusion: The results of this review study demonstrate that the highlighted gums are commonly used as dietary fibers, thickening agents, emulsifiers, stabilizers and drug delivery agents. The general appearance of gums varies from dark-brown to whitish in color. At various concentrations, pH and ionic strengths, aqueous dispersions show great variations in their rheological behavior. In conclusion, industrial applications of these gums are possible as a result of their strong thickening properties. Additionally, significant surface activity and emulsification capacity enable their application in the food, pharmaceutical ...
Source: Current Nutrition and Food Science - September 10, 2020 Category: Nutrition Source Type: research
Effects of Minor Compounds of Edible Oils on Human Health
Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have a significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - September 10, 2020 Category: Nutrition Source Type: research
