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Research Article
Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value
Charena Jumamil Castro*
Issue:
Volume 14, Issue 2, April 2025
Pages:
85-97
Received:
9 December 2024
Accepted:
5 February 2025
Published:
21 March 2025
Abstract: This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irradiation, and Nanotechnology Applications. A comparative analysis was undertaken to determine the effectiveness, strengths, and weaknesses of each method. There were 40 respondents who shared their views and experiences on the various advanced food preservation methods. Survey data indicate varying degrees of consumer familiarity and acceptance, as well as perceived benefits and concerns regarding these technologies. The findings suggest that combining multiple preservation techniques can optimize outcomes by leveraging the unique advantages of each method. The paper concludes with recommendations for integrating advanced preservation methods, enhancing consumer education, investing in research and development, advocating for regulatory support, tailoring solutions to specific food categories, and prioritizing sustainability. Thus, by implementing these seven preservation methods, the food industry can achieve improved food safety, extended shelf life, and better nutritional quality, ultimately benefiting both producers and consumers.
Abstract: This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irrad...
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Research Article
Building Resilience: Sustainable Agriculture for Food Security in a Changing Climate
Shoba Suri*
Issue:
Volume 14, Issue 2, April 2025
Pages:
98-104
Received:
21 February 2025
Accepted:
3 March 2025
Published:
21 March 2025
Abstract: The paper highlights the critical need for agricultural adaptation in response to the escalating challenges of climate change. As rising temperatures, erratic weather patterns, and shifting ecosystems threaten food production, adopting resilience-building strategies becomes imperative. Harnessing climate-smart technologies, including precision agriculture, drought-resistant crop varieties, and digital innovations, is another key approach to mitigating climate risks. Strengthening the adaptive capacity of farmers, particularly smallholders and marginalized communities, is essential for building resilient food systems. The discussion focuses on the transformative potential of agroecological principles, which emphasize biodiversity, ecosystem services, and resource-efficient farming practices. Additionally, it underscores the importance of investing in soil health through regenerative techniques that enhance soil fertility and water retention. Given the complexity of these challenges, interdisciplinary collaboration among policymakers, researchers, farmers, and private sector stakeholders is vital. And further explores the importance of resilience-building practices such as embracing agroecological principles, investing in soil health, harnessing climate-smart technologies, strengthening adaptive capacity, and promoting climate-resilient livelihoods. It emphasizes the interdisciplinary nature of sustainable agriculture and the necessity of collaborative efforts across stakeholders to address the multifaceted challenges posed by climate change. By integrating these strategies into agricultural systems, stakeholders can enhance resilience, mitigate risks, and ensure the long-term sustainability of food production in a changing climate landscape.
Abstract: The paper highlights the critical need for agricultural adaptation in response to the escalating challenges of climate change. As rising temperatures, erratic weather patterns, and shifting ecosystems threaten food production, adopting resilience-building strategies becomes imperative. Harnessing climate-smart technologies, including precision agri...
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Research Article
Optimization of Roasting Parameters for Parkia biglobosa Oilcake to Obtain a Coffee Substitute (Response Surface Methodology)
Issue:
Volume 14, Issue 2, April 2025
Pages:
105-116
Received:
21 February 2025
Accepted:
3 March 2025
Published:
21 March 2025
Abstract: Parkia biglobosa is a non-wood forest product whose seeds contain an oil with interesting characteristics. Extracting this oil by pressing will produce a large quantity of oil cake. However, these cakes are not recovered and therefore constitute waste. This study therefore set out to transform this cake into a coffee substitute, using response surface methodology to optimise roasting conditions. The time and temperature varied from 10 to 20 minutes and from 190°C to 210°C respectively. Statistical analysis reveals that they have a significant influence on the response parameters (colour difference, polyphenol content and antioxidant activity) at the 95% confidence level. Colour difference, phenolic compound content and antioxidant activity increased from 32.499 to 54.608, from 53.406 mg/g to 79.036 mg/g and from 78.583% to 91.305% respectively. Roasting conditions (time and temperature) had an impact on phenolic compound content and antioxidant activity. This study revealed that antioxidant activity was correlated with polyphenol content, insofar as a decrease in polyphenol content with temperature led to a drop in antioxidant activity. So to produce the Parkia substitute with high nutritional potential, the response parameters must reach their maximum values. Under these experimental conditions, the optimum roasting parameters are 203°C for 12 minutes, resulting in a colour difference of 49.190, a polyphenol content of 73.949 mg/g and an antioxidant activity of 86.021%.
Abstract: Parkia biglobosa is a non-wood forest product whose seeds contain an oil with interesting characteristics. Extracting this oil by pressing will produce a large quantity of oil cake. However, these cakes are not recovered and therefore constitute waste. This study therefore set out to transform this cake into a coffee substitute, using response surf...
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Research Article
The Paradox of Health Literacy: Unchanged Nutritional Behaviors of Literates
Issue:
Volume 14, Issue 2, April 2025
Pages:
117-124
Received:
5 March 2025
Accepted:
17 March 2025
Published:
28 March 2025
Abstract: Unhealthy eating practices are the key risk factors for non-communicable diseases, especially in low- and middle-income countries. Avoidance of this issue could cause future health implications to the people of the entire world. The objective of the current research was to assess nutrition behaviors in health literates with different health literacy levels and assess the effectiveness of health education courses in improving these behaviors. A qualitative study design was carried out using grounded theory under the interpretive and critical paradigm as the methodology. Purposive sampling was used in the field of health education. Information was collected through open-ended interviews, transcribing, coding, and grouping them into themes. Thematic analysis was then utilized to analyze the data. The study found that deeply rooted dietary habits and limited access to health information are still caused by systemic problems like negligence and a poor national curriculum. Although health education has the potential to improve health outcomes, these barriers limit its potential. The results of the study indicate that since the development of nutrition behaviors is still in its early stages, policymakers must act carefully to prevent the raising level of nutrition-related issues. In order to address this, the health education curriculum ought to be revised to place more emphasis on courses that enhance health literacy. Although, this study has been completed with the small population sample, which may not be sufficient. In this area, further long-term studies with large number of participants are needed.
Abstract: Unhealthy eating practices are the key risk factors for non-communicable diseases, especially in low- and middle-income countries. Avoidance of this issue could cause future health implications to the people of the entire world. The objective of the current research was to assess nutrition behaviors in health literates with different health literac...
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Research Article
Nutritive Values of Organic and Conventionally Cultivated Spices
Mrunmayee Paranjape Joglekar*,
Kalpana Jadhav
Issue:
Volume 14, Issue 2, April 2025
Pages:
125-130
Received:
5 February 2025
Accepted:
27 February 2025
Published:
31 March 2025
Abstract: India is the world's leading producer of spices. Not only spices enhance taste of food but nutritional elements in spices are good for health. In this study, we examined the qualities of ten spices; Coriander, Clove, Cardamom (green), cinnamon, Black pepper, Fenugreek, Mustard, Cumin Seeds, Chilli- Red and Turmeric which are available commercially and organically grown in Vidarbha region. The comparison takes into account proximate content- % moisture, % ash, % fat, and crude protein content as well as antioxidant activity and antinutritional components – oxalates and tannins. The findings indicate that organically grown spices contain significantly higher levels of essential nutrients, including ash content, fat, and protein, compared to conventionally grown counterparts. This suggests that organic cultivation methods may enhance the overall nutritional profile of spices, potentially due to improved soil quality and the absence of synthetic chemicals. Additionally, the increased antioxidant activity in organic spices highlights their potential health benefits, as antioxidants play a crucial role in reducing oxidative stress and preventing chronic diseases. The study reveals that organically grown spices contain higher concentrations of tannins and oxalates compared to conventionally grown varieties, suggesting differences in plant metabolism influenced by organic farming practices. Tannins, known for their antioxidant and antimicrobial properties, may contribute to enhanced flavor and potential health benefits in organic spices. However, the increased presence of oxalates, which can interfere with mineral absorption and contribute to kidney stone formation in excess, highlights the need for balanced consumption. Further research is required on antinutritional factors and bioactive compounds to accurately determine the specific qualities of organically grown crops.
Abstract: India is the world's leading producer of spices. Not only spices enhance taste of food but nutritional elements in spices are good for health. In this study, we examined the qualities of ten spices; Coriander, Clove, Cardamom (green), cinnamon, Black pepper, Fenugreek, Mustard, Cumin Seeds, Chilli- Red and Turmeric which are available commercially ...
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Research Article
Nutritional and Functional Valorization Local Traditional Beverages in Cote D’Ivoire: Case of Sorghum Sweet Wort
Issue:
Volume 14, Issue 2, April 2025
Pages:
131-141
Received:
17 January 2025
Accepted:
13 March 2025
Published:
14 April 2025
DOI:
10.11648/j.ijnfs.20251402.16
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Abstract: In Côte d’Ivoire, the local traditional sorghum beer and sorghum sweet wort were very popular. This might rested on eventual therapeutic virtues attributed by consumers. To date no in vivo study focused on health benefits of sorghum sweet wort have been carried out. The aim of this research work was to study nutritional and functional potentialities of sorghum sweet wort. Thus, the macronutriments, micronutriments, phenolic compounds content, antioxidant activity, of sorghum sweet wort samples were analyzed. Also weigt gain and haematological parameters of mice after sorghum sweet wort samples were investigated. Results revelaed that the energy value of sorghum sweet wort from Koumassi (SSK) was higher with 36.84±0.2 Kcal/100 mL than this of Yopougon (SSY) with 27.96±0.02 Kcal/100 mL. Regarding phenolic compounds the values of total phenol and total flavonoids contents were highest in SSK sample with 1.239±0.09 mg/mL EAG and 1.810±0.09 mg/mL EQ respectively. In contrast, condensed tannins content was more important in SSY samples (0.271±0 mg/mL EC) than in SSK samples (0.125±0.01 mg/mL EC). Also, the antioxidant activity was most highed in SSY sample with 82.12±0.01 % than in SSK samples with 78.50±0.01%. The weight gain of mice was more with SSK sample than SSY samples with 82.22% and 40.42% respectively. On the hand other, the sorghum sweet wort samples consumption had not affected the relative organ weight and haematological parameters of mouses which were complies to standards. At nutritional point view, SSK sample seemed the most suitable in diets regime.
Abstract: In Côte d’Ivoire, the local traditional sorghum beer and sorghum sweet wort were very popular. This might rested on eventual therapeutic virtues attributed by consumers. To date no in vivo study focused on health benefits of sorghum sweet wort have been carried out. The aim of this research work was to study nutritional and functional potentialitie...
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