Review
Food Science & Technology
Indeewarie Hemamali Dissanayake, Valeria Zak, Kirandeep Kaur, Kayla Jaye, Zahra Ayati, Dennis Chang, Chun Guang Li, Deep Jyoti Bhuyan
Summary: Australian native fruits and vegetables are rich in nutrients and have therapeutic properties. Numerous studies have been conducted to understand their nutritional and phytochemical profiles. However, research on vegetables is limited compared to fruits.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Ana L. Ramos-Aguilar, Juan Ornelas-Paz, Luis M. Tapia-Vargas, Alfonso A. Gardea-Bejar, Elhadi M. Yahia, Jose De Jesus Ornelas-Paz, Jaime D. Perez-Martinez, Claudio Rios-Velasco, Pilar Escalante-Minakata
Summary: The study found that creole avocados from Mexico are smaller and have lower pulp content compared to ?Hass? avocados, but they contain more oil. The edible peels of creole avocados contain higher concentrations of antioxidants.
Review
Food Science & Technology
Md Yousuf Ali, Abu Ali Ibn Sina, Shahad Saif Khandker, Lutfun Neesa, E. M. Tanvir, Alamgir Kabir, Md Ibrahim Khalil, Siew Hua Gan
Summary: Tomatoes are consumed worldwide for their high nutrient content and antioxidants, providing protection against oxidative stress-related diseases. The main dietary carotenoid in tomatoes, lycopene, has been reported to have various health benefits, including protecting against cancer, cardiovascular diseases, cognitive function, and osteoporosis.
Review
Biochemistry & Molecular Biology
Michelle Blumfield, Hannah Mayr, Nienke De Vlieger, Kylie Abbott, Carlene Starck, Flavia Fayet-Moore, Skye Marshall
Summary: This umbrella review synthesized the evidence on the health effects of a variety of color-associated bioactive pigments found in fruits and vegetables. The findings suggest that the diversity of color-associated fruits and vegetables may provide additional benefits to population health.
Article
Biochemistry & Molecular Biology
Petunia Mashiane, Tinotenda Shoko, Vimbainashe Manhivi, Retha Slabbert, Yasmina Sultanbawa, Dharini Sivakumar
Summary: This study examined the effects of common household cooking methods on African pumpkin leaves, and found that stir-frying had the greatest impact on bioactive compounds and antioxidant activity, while reducing the content of antinutrients.
Article
Chemistry, Applied
Nompumelelo J. Nkosi, Tinotenda Shoko, Vimbainashe E. Manhivi, Retha M. Slabbert, Yasmina Sultanbawa, Dharini Sivakumar
Summary: The study used UPLC-QTOF/MS to identify metabolites in 10 indigenous fruits from South Africa. It found that chlorogenic acid was the most significant metabolite for discriminating between different fruit clusters. Heat maps showed patterns and groupings based on metabolite concentrations. The study also identified the fruits with the highest concentrations of specific metabolites and their associated biological activities.
Article
Horticulture
Hosakatte Niranjana Murthy, Guggalada Govardhana Yadav, Sathish Shekhappa Kadapatti, Akarsha H. Pote, Ramalinga Jagali, Vidya Yarashi, Yaser Hassan Dewir
Summary: The present study investigated the nutritional composition, phytochemical composition, and antioxidant activities of Rourea minor fruits. The ripened seeds and pulp contained various components, including fat, protein, carbohydrates, ash, and fiber. Both the seeds and pulp were also rich in microelements. The study also found that the extracts from the fruits exhibited strong antioxidant activity. The findings suggest that Rourea minor fruits could be a valuable source of nutrients, microelements, and antioxidants.
Article
Veterinary Sciences
Vasil Pirgozliev, Stephen Charles Mansbridge, Isobel Margaret Whiting, Charlotte Arthur, Stephen Paul Rose, Atanas Georgiev Atanasov
Summary: The study indicates that dietary supplementation of DHQ may be beneficial for improving the antioxidant status of birds, especially at levels greater than 1.5 g/kg feed. Further research is needed to determine the upper inclusion level and optimal timing for phase feeding programs.
RESEARCH IN VETERINARY SCIENCE
(2021)
Article
Food Science & Technology
Bikash Adhikari, Manjul Dutt, Tripti Vashisth
Summary: By studying the phytochemical profiles of four Florida-grown finger lime selections, it was found that red pulp selections had higher antioxidant capacity and phenolic compound content, making them the most beneficial and flavorful choice among the evaluated genotypes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Gideon Oluwasogo Odewale, Mosudi Babatunde Sosan, John Adekunle Oyedele Oyekunle, Adeoluwa Oluwaseyi Adeleye
Summary: The study found pesticide residues in fruits and vegetables in Nigeria exceeding EU Maximum Residue Limits, with potential health risks in some samples. Particularly, alpha-HCH in tomatoes and watermelon may pose systemic health risks for children and carcinogenic health risks for adults and children. It highlights the importance of implementing policies for regular monitoring of pesticide residues to ensure food safety and protect human health.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Review
Food Science & Technology
Jing Luo, Xian Lin, Matteo Bordiga, Charles Brennan, Baojun Xu
Summary: This review systematically investigated the health-promoting effects of fruits and vegetables on the gut microbiota, demonstrating that bioactive compounds in F&V can regulate gut microorganisms and improve gut microbial balance, potentially serving as a new scope for ingredient selection in the field of functional food.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Ziwei Shi, Ling Yong, Zhaoping Liu, Yibaina Wang, Haixia Sui, Weifeng Mao, Lei Zhang, Yiling Li, Jialin Liu, Sheng Wei, Yan Song
Summary: Assessing the health risks of contaminated food is crucial for human health. A study was conducted in mining areas in China to investigate the exposure of fruits and vegetables to rare earth elements (REEs). The results showed that the REE concentrations in fruits and vegetables from mining areas were not high enough to cause health damage to human beings. However, sustained exposure to low levels of REEs, especially for children, needs to be monitored.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Review
Biochemistry & Molecular Biology
Blassan P. George, Rahul Chandran, Heidi Abrahamse
Summary: Cancer chemoprevention involves using external agents to slow down or suppress cancer growth, and the occurrence of global cancer types varies depending on factors such as environmental, lifestyle, and genetic factors. Developed countries can prevent cancer with advanced treatment modalities, while developing countries often see it as a painful death sentence.
Review
Biochemistry & Molecular Biology
Hoang Chinh Nguyen, Chang-Chang Chen, Kuan-Hung Lin, Pi-Yu Chao, Hsin-Hung Lin, Meng-Yuan Huang
Summary: Sweet potato leaves are rich in nutrients and bioactive compounds, playing important roles in treating and preventing diseases. Recent attention to their health benefits has led to further research on their potential as a source of micronutrients and functional compounds.
Review
Food Science & Technology
Jinfang Liu, Duoxia Xu, Shuai Chen, Fang Yuan, Like Mao, Yanxiang Gao
Summary: The term superfruit refers to antioxidant-rich fruits, beneficial for human health. While some superfruits in China like Cili, Goji berry, and sea buckthorn have strong antioxidant effects and anti-inflammatory activity, they have not received much attention. More research is needed to validate their health benefits and potential for functional food development.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Helen Obioma Agu, Ruth Yunana, Afam Israel Obiefuna Jideani
Summary: The study found that snacks made from a combination of YFSP and wheat flours performed well in sensory evaluation and proximate composition, especially at ratios of 20:80, 40:60, and 20:80. Additionally, snacks made from YFSP and wheat flours had higher energy content.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Phuti Itumeleng Moloto, Mmathaha Mosala, Adewale Olusegun Omolola, Afam Israel Obiefuna Jideani, Sunette Marlize Laurie
Summary: The study found that electric hot-air drying has a significant impact on the functional properties of flour made from orange-fleshed sweet potatoes, with specific temperature-time combinations affecting characteristics of the flour. Bophelo and Impilo varieties exhibited favorable gelatinization and swelling properties under certain drying conditions, making them potential thickeners for household and food industry use.
FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Bukola C. Adedayo, Tonna A. Anyasi, Malcolm J. C. Taylor, Fanie Rautenbauch, Marilize Le Roes-Hill, Victoria A. Jideani
Summary: This study evaluated the distribution of phytochemicals and their contribution to antioxidant potentials in whole and dehulled Bambara groundnut (BGN) seeds. The methanolic extract of whole BGN seed exhibited higher flavanol and flavonol content as well as significantly higher in-vitro antioxidant activities than dehulled BGN seeds. Additionally, the whole BGN seeds contained phytochemicals with beneficial properties for food and industrial applications, aside from the impact of dehulling.
SCIENTIFIC REPORTS
(2021)
Review
Geosciences, Multidisciplinary
Mulalo Mutoti, Jabulani Gumbo, Afam Israel Obiefuna Jideani
Summary: Cyanobacteria have been part of the human diet for thousands of years. They thrive in certain environmental conditions and their consumption can have health benefits. However, cyanotoxins produced by cyanobacteria can pose risks to human health, particularly when contaminated water is used in food production.
PHYSICS AND CHEMISTRY OF THE EARTH
(2022)
Review
Engineering, Chemical
Elohor Oghenechavwuko Udoro, Tonna Ashim Anyasi, Afam Israel Obiefuna Jideani
Summary: Cassava flour, derived from the edible portion of highly perishable cassava root, is a shelf-stable food product categorized into fermented and unfermented types based on processing methods. The use of this flour is versatile, ranging from being consumed alone in dough form with soups to serving as a composite in various flour-based food products. Modifications in the processing of cassava flour have given rise to different types such as modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry, each with unique characteristics.
Article
Chemistry, Applied
Kayise Hypercia Maseko, Thierry Regnier, Tonna Ashim Anyasi, Belinda Du Plessis, Laura Suzzanne Da Silva, Funso Raphael Kutu, Obiro Cuthbert Wokadala
Summary: This study assessed the potential of using multi-elemental fingerprints of unripe banana flour for classifying banana genomic and sub-genomic groups. The study found that the elemental concentration of N, P, K, Mg, Ca, Zn, Cu, Mn, Fe, and B can be used for classification. The results showed that the combination of multi-elemental fingerprinting and chemometrics is an effective method for classification of Musa genomic and sub-genomic groups.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Review
Nutrition & Dietetics
Afam I. O. Jideani, Oluwatoyin O. Onipe, Shonisani E. Ramashia
Summary: This study reviews the levels of processing of African foods, challenges, and future directions, emphasizing the advantages of unprocessed/minimally processed foods over ultra-processed foods in Africa. It discusses the current classification frameworks of food processing and the need for interdisciplinary collaboration to address food insecurity issues.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Siphosethu Richard Dibakoane, Belinda Du Plessis, Laura Suzanne Da Silva, Tonna Ashim Anyasi, Mohammad Naushad Emmambux, Victor Mlambo, Obiro Cuthbert Wokadala
Summary: Unripe banana flour resistant starch (BFRS) has prebiotic, anti-diabetic, anti-colorectal cancer, and anti-cardiovascular disease effects due to its resistance to hydrolysis and digestion, which delays glucose absorption and increases colonic short-chain fatty acids concentration.
Article
Multidisciplinary Sciences
Mulalo Mutoti, Afam I. O. Jideani, Jabulani R. Gumbo
Summary: This study assessed the diversity of cyanobacteria in the process of maize meal production and identified cyanobacterial species that have the potential to produce cyanotoxins. The presence of cyanobacteria in the process water suggests a possible route of human exposure to cyanotoxins.
SCIENTIFIC REPORTS
(2022)
Editorial Material
Engineering, Chemical
Tonna Ashim Anyasi, Afam Israel Obiefuna Jideani
Article
Food Science & Technology
Rotshidzwa M. M. Mudau, Oluwatoyin O. O. Onipe, Afam I. O. Jideani
Summary: This study analyzed the effects of two concentrations (0.2% and 0.5%) of xanthan gum and pectin on the storage quality of deep-fried dough (magwinya) over 3 days. The moisture content decreased significantly, while the crumb, crust hardness, and chewiness increased with storage time. The water activity (a ( w )) and fat content decreased, and no difference was observed in peroxide values. Significant differences were found in the color profiles of the crumb and crust from the first to the third day. The preservation effect of hydrocolloids is attributed to controlling and maintaining moisture content and stabilizing the product.
CYTA-JOURNAL OF FOOD
(2023)
Article
Multidisciplinary Sciences
Vhulenda Melinda Mathobo, Oluwatoyin Oladayo Onipe, Henry Silungwe, Shonisani Eugenia Ramashia, Tonna Ashim Anyasi
Summary: This study optimized the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch through a central composite rotatable design. The results showed that the treatment at different moisture levels significantly affected the water absorption capacity and solubility of the starch.
SCIENTIFIC REPORTS
(2023)
