Vol. 3 No. 1 (2025)

Published: 2025-03-31

Article

  • Open Access

    Article ID: 212

    Banana peel pectin edible coating reduces oil absorption into fried potato chips

    by Ahmed H. Abdullah, Naglaa A. A. Abd-Elkarim, Eman M. A. Taha, Abdelmoneim K. Abdalla, Zienab F. R. Ahmed
    Food Nutrition Chemistry, Vol.3, No.1, 2025;
    28 Views
    DOI: https://doi.org/10.18686/fnc212

    Banana peels are thrown away in large amounts as waste. Furthermore, the food and pharmaceutical industries consider the use of waste banana peels as a valuable polysaccharide like pectin. Therefore, the objective of this study was I. extracting pectin from the banana peels and Ⅱ. using the extracted pectin as an edible coating to reduce lipid uptake in fried potato chips. The extraction of pectin was done in acidified water (pH 2) using HCl and heated at 95 °C for 4 h under continuous stirring. The extracted pectin characterization was done by analyzing the spectra of FTIR, moisture and ash, methoxyl (MeO), total anhydrouronic acid (AUA) contents as well as the equivalent weight (Eq. wt) and degree of esterification (DE). A frying experiment was conducted to investigate the pectin as an edible coating and its impact on reducing lipid uptake in fried potato chips. Pectin showed a moisture content of 5.89% with an ash content of 13%, an Eq. wt of 1562.5, a MeO of 6.82, an AUA of 49.98%, and a DE of 77.47%. The extracted pectin proved to be an excellent choice for edible coatings, leading to a significant reduction in fat absorption by fried potato chips. Additionally, the pectin coating improved the moisture content and sensory qualities compared to uncoated chips. Thus, this study suggests that pectin-based edible coating derived from banana peel reduces lipid uptake in fried potato chips.

  • Open Access

    Article ID: 285

    Importance of goat milk for human health and nutrition

    by Shehadeh Kaskous, Michael W. Pfaffl
    Food Nutrition Chemistry, Vol.3, No.1, 2025;
    44 Views
    DOI: https://doi.org/10.18686/fnc285

    Compared with other types of milk, goat milk is relatively rich in valuable nutrients and offers numerous health benefits due to its high concentrations of bioactive compounds. Therefore, goat milk has been shown in various human studies to have numerous effects, such as antithrombotic, antihypertensive, immunomodulatory, antidiabetic, allergy-regulating, anti-inflammatory, antioxidant, antimicrobial, lipid-lowering, and anti-cancer properties. In addition, goat milk has a high level of monounsaturated and polyunsaturated fatty acids, a favorable nutritional profile, a buffering capacity, lower allergenicity, higher digestibility than cow milk, and potential therapeutic benefits. To increase milk production and furthermore improve the quality and food safety of raw goat milk, it is necessary to use appropriate milking procedures and goat milking machine equipment. Such beneficial measures can prevent dirt or microbial contamination of raw goat milk and subsequently lead to clean production of goat milk and colostrum preparations to prevent human diseases. In conclusion, given the importance of goat milk and the associated health benefits of its bioactive constituents, improvements in the milking process, general milking hygiene, and subsequent storage, refrigeration, and transport conditions are needed to ensure that the quality of goat milk meets the requirements for human consumption.

  • Open Access

    Article ID: 235

    Turmeric spice: Authenticity, fraud detection, and traceability vis-a-vis consumers’ health

    by Brandy Perkwang Taty, Kellybright Enih Fokwen, Hippolyte Tene Mouafo, Wilfred Angie Abia
    Food Nutrition Chemistry, Vol.3, No.1, 2025;
    30 Views
    DOI: https://doi.org/10.18686/fnc235

    Introduction: Turmeric, a golden yellow spice used mostly in South Asia but now used globally, is in high demand due to its varied medicinal and culinary uses. This has led to the deceptive practice of using adulterants to increase bulkiness and brightness for economic gains. Unfortunately, there is inadequate inspection of commercially available turmeric powder, and some adulterants, e.g., lead chromate, are dangerous to consumers’ health. Objective: This review aimed to shed light on the complexities surrounding turmeric powder authenticity and fraud detection, highlighting the importance of traceability in maintaining the integrity of this cherished spice, thereby protecting consumers’ health. Methodology: The scientific literature was searched, using key terms of “turmeric”, “adulterants”, “authenticity”, “fraud detection”, “traceability”, “consumers’ health”, and “toxicity” to guide the selection of relevant research papers. Results/Discussion: The findings of this paper speculate challenges associated with turmeric powder authenticity and fraud detection, weakened by inadequate traceability systems to track and trace turmeric powder from the market to the source, with potential implications on consumers’ health. However, by providing consumers with proper information to help them make informed decisions on the sources of turmeric powder, they would be more likely to gain health benefits from turmeric powder. Conclusion: It is critical to comprehend the misleading nature of adulterated turmeric spice and the possible health risks for a proper approach to handling this problem.

  • Open Access

    Article ID: 289

    Stability of antioxidative, peroxidative, and stress genes of food materials in different packaging materials under refrigeration

    by Nitya Mankal, Nabanita Mandal, Senthilkumar Rajagopal
    Food Nutrition Chemistry, Vol.3, No.1, 2025;
    96 Views
    DOI: https://doi.org/10.18686/fnc289

    Traditional packaging materials for food include glass, metal, paper, paperboard, and plastic. The stability of food antioxidants depends on storage temperature, storage time, and type of packaging material. After stress exposure, gene expression is tightly controlled and reversible using various molecular pathways that are very dependent on specific stress and organism type. The current study examined the stability of lipid peroxidative, stress genes, and antioxidants in fruits and vegetables stored in various packaging materials under refrigeration. A plastic container, a brown paper bag, and a ziplock bag were utilized to store tomatoes and lemons under refrigeration (5–6 ℃), and the parameters were examined on Day 0 (control), Day 1, and Day 15. The values of the parameters were estimated via various technical methods, while the expressions of genes were determined using the process of polymerase chain reaction and visualized using agarose gel electrophoresis. The stability of antioxidants, lipid peroxidative, and electrolyte levels of the tomatoes and lemons stored in the various packaging materials were found to be significantly altered on Day 15 compared with those of the control. In addition, the expressions of stress genes of the tomatoes stored under refrigeration in the various packaging materials, especially the plastic container, were significantly downregulated on Day 15 compared with those of the control. In conclusion, no packaging materials are suitable for retaining the levels of antioxidants, lipid peroxidative, and stress genes of food materials under refrigeration.

  • Open Access

    Article ID: 238

    Oxidative and hydrolytic deteriorations of lipids and several alternative pathways for their protections: An overview

    by Mohammad Reza Kasaai
    Food Nutrition Chemistry, Vol.3, No.1, 2025;
    15 Views
    DOI: https://doi.org/10.18686/fnc238

    Human beings need macronutrients (lipids, carbohydrates, and proteins) in their diets. Among them, lipids are more susceptible to oxidative deteriorations. Oxidation and hydrolysis are two major lipid deterioration reactions that occurred during their processing and storage. This article provided an overview of major deteriorations of lipids and several pathways for their protection. The following conclusions were made: (i) oxidation and hydrolysis of lipids result in chemical, physical, nutritional and quality changes; (ⅱ) the oxidation rate varied by level of oxygen, composition of fatty acids, the number of double bonds, the locations of double bonds in the fatty acid chains of triacylglycerides, the nature of the molecular surface exposed to O2, the conditions for processing or storage, and the activity of pro- and antioxidants; (ⅲ) study on the kinetics of reactions helps in the understanding of the deteriorations; (ⅳ) several pathways were used to improve the stability or suppress/reduce lipid deterioration; (v) the deterioration can be reduced by exclusion of oxygen, incorporation of antioxidants, storage at low temperature, partial hydrogenation of unsaturated lipids, incorporation of bioactive or oxygen barrier compounds in food packaging systems; and (ⅵ) natural antioxidants are safe and unique alternatives to synthetic ones. They have the potential to protect both foodstuffs and human beings from several diseases arising from oxidative processes.