Article
Chemistry, Applied
Duc D. La, Phuong Nguyen-Tri, Khoa H. Le, Phuong T. M. Nguyen, M. Dac-Binh Nguyen, Anh T. K. Vo, Minh T. H. Nguyen, S. Woong Chang, Lam D. Tran, W. Jin Chung, D. Duc Nguyen
Summary: ZnO nanoparticles are non-toxic inorganic oxides that are widely used in the food industry as antibacterial agents. When incorporated into a chitosan/gum arabic edible coating, they significantly improve the quality and shelf life of bananas.
PROGRESS IN ORGANIC COATINGS
(2021)
Article
Nutrition & Dietetics
Bernard Darfour, Kurt A. Rosentrater
Summary: This study aimed to assess the various types of pre-harvest and post-harvest losses experienced by maize farmers in Ghana, as well as their awareness and knowledge of mycotoxin contamination in maize. The findings revealed low grain yields and high post-harvest losses among maize farmers.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Toyosi T. George, Ayodeji B. Oyenihi, Fanie Rautenbach, Anthony O. Obilana
Summary: Encapsulation of bioactive-rich plant extracts is an effective method to prevent damage or loss of activity. Microcapsules developed with Moringa oleifera leaf powder extract and different coatings showed varying properties and stability under different storage conditions.
Article
Nanoscience & Nanotechnology
Hanlin Shao, Yibo Cao, Zhihao Chen, Wei Ding, Xiaoshuang Yin, Yun Chen, Ying Liu, Wenzhong Yang
Summary: In this study, gum arabic (GA), a biological macromolecule, is used as a green stabilizer to prepare aqueous dispersions of GA-PANI nanofillers. These nanofillers exhibit excellent dispersion, stability, and compatibility in waterborne epoxy matrix. The GA-PANI nanofillers also enhance the corrosion resistance of the coating and provide favorable adhesion and anodic protection.
ACS APPLIED NANO MATERIALS
(2023)
Article
Materials Science, Multidisciplinary
Sherif Fathy El-Gioushy, Mohamed F. M. Abdelkader, Mohamed H. Mahmoud, Hanan M. Abou El Ghit, Mohammad Fikry, Asmaa M. E. Bahloul, Amany R. Morsy, Lo'ay A.A, Adel M. R. A. Abdelaziz, Haifa A. S. Alhaithloul, Dalia M. Hikal, Mohamed A. Abdein, Khairy H. A. Hassan, Mohamed S. Gawish
Summary: This study aimed to investigate the effects of edible coatings on the properties of guava fruits during storage. The results showed that coating with gum Arabic (10%), either alone or combined with plant extracts, significantly reduced weight loss, decay, and rot ratio, and improved the marketability of the fruits. Among all tested treatments, gum Arabic (10%) + moringa extract (10%) exhibited the highest values for maintaining firmness, total soluble solids, total sugars, and total antioxidant activity.
Article
Engineering, Chemical
Ramon Ordonez, Carolina Contreras, Chelo Gonzalez-Martinez, Amparo Chiralt
Summary: Edible coatings carrying antifungal compounds can effectively reduce mass losses and control fungal growth on the surface of cheese. The mixture of gellan gum with potassium sorbate and gallic tannin showed the greatest efficacy in controlling cheese water loss, while Aloe vera gel exhibited antifungal action against Penicillium roqueforti. Coating gellan with potassium sorbate resulted in an 84% inhibition of mycelial growth, preventing fungal growth during cheese ripening and controlling mass loss.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Khoa Hai Le, D. Duong La, Phuong Thi Mai Nguyen, Minh Dac-Binh Nguyen, Anh Thi Kieu Vo, Minh Thi Hong Nguyen, D. Lam Tran, S. Woong Chang, X. Hoan Nguyen, D. Duc Nguyen
Summary: The study successfully extracted polyphenols from Cleistocalyx operculatus, a plant in the tropical region, and used them as an antioxidant additive in Chitosan/Gum Arabic edible coating for fruit preservation. The coating showed high effectiveness in improving banana freshness, with the treated bananas remaining fresh for up to 21 days at room temperature, indicating promising practical application in fruit preservation.
PROGRESS IN ORGANIC COATINGS
(2021)
Article
Horticulture
Jean Santos Machado, Ylenia Pieracci, Giulia Carmassi, Barbara Ruffoni, Andrea Copetta, Laura Pistelli
Summary: Post-harvest techniques are crucial for ensuring the quality of edible flowers and preserving the bioactive metabolites. This study examined the effects of commonly used drying treatments on the phytonutritional composition of four species of edible flowers. Both freeze-drying and hot-air-drying treatments increased the metabolites and antioxidant activity in all species, with different species exhibiting varying responses. The choice of post-harvest technique should be made based on the specific species of edible flowers.
Article
Polymer Science
Niloufar Sharif, Irene Falco, Antonio Martinez-Abad, Gloria Sanchez, Amparo Lopez-Rubio, Maria Jose Fabra
Summary: This study aimed to develop novel edible coatings with antiviral properties to eliminate and reduce viral contamination in fruits. The addition of gelatin to Persian gum films improved their mechanical and barrier performance, with the 50:50 PG:G ratio showing the best results. Additionally, allyl isothiocyanate enhanced the antiviral activity in blueberries at refrigerated temperatures.
Article
Food Science & Technology
Tatenda Gift Kawhena, Umezuruike Linus Opara, Olaniyi Amos Fawole
Summary: The effects of gum arabic coatings combined with lemongrass oil and/or pomegranate peel extract on 'Wonderful' pomegranate fruit were studied. The findings suggest that these coatings can be a beneficial postharvest treatment to reduce weight loss and decay development during cold storage.
Article
Chemistry, Applied
Frank Sznaider, Carlos A. Stortz, Ana M. Rojas, Diego A. Navarro
Summary: Traditionally, Brea gum obtained from the cuts made in the trunk and branches of Cercidium praecox tree is used as a substitute for gum Arabic in regions of Argentina. The rheological performance of purified Brea gum in water was evaluated and it showed higher initial thickening and pseudoplastic behavior compared to gum Arabic.
FOOD HYDROCOLLOIDS
(2023)
Review
Horticulture
Anjali Rai, Khushboo Kumari, Prabhat Vashistha
Summary: Mature tomatoes have a short shelf life and low temperature storage is commonly used to slow down ripening, although it may induce chilling injury. This review summarizes current biochemical and genetic knowledge on chilling injury in tomato fruit, providing insights into the mechanisms and genes involved in the process.
SCIENTIA HORTICULTURAE
(2022)
Article
Nutrition & Dietetics
Qiang Huang, Chunpeng Wan, Yajie Zhang, Chuying Chen, Jinyin Chen
Summary: The study found that using 12% and 15% gum arabic coatings can effectively reduce decay and weight loss in Ponkan fruit, preserve higher levels of total soluble solids, and delay the increase in ripening index. In particular, the 12% gum arabic coating treatment exhibited lower respiration rate and loss of important nutrients like ascorbic acid.
FRONTIERS IN NUTRITION
(2021)
Article
Horticulture
Ilaria Marchioni, Rosanna Dimita, Giovanni Gioe, Luisa Pistelli, Barbara Ruffoni, Laura Pistelli, Basma Najar
Summary: The study found that freeze-drying is the best method for extending the shelf life of Agastache spp. flowers, while drying at higher temperatures can alter the composition of antioxidant compounds in the flowers. Additionally, Gas Chromatography-Mass Spectrometry analysis showed a positive correlation between temperature and the number of identified compounds.
Article
Multidisciplinary Sciences
A. Lopez-Ortiz, I. Y. Pacheco Pineda, L. L. Mendez-Lagunas, A. Balbuena Ortega, Laura Guerrero Martinez, J. P. Perez-Orozco, J. A. del Rio, P. K. Nair
Summary: Solar drying with biopolymer-based coatings on strawberries influences the optical and thermal properties, affecting the drying rate and preservation of total anthocyanins and total phenolic compounds. Recommendations include partial transmittance of solar UV radiation for increased TA and TPC contents in the dried product.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
John M. Nduko, Rita W. Maina, Rose K. Muchina, Simon K. Kibitok
FOOD SCIENCE & NUTRITION
(2018)
Review
Biotechnology & Applied Microbiology
John Masani Nduko, Seiichi Taguchi
Summary: Research on PHAs and LA-based biopolymers presents potential alternatives to plastic products and reduces reliance on fossil fuels. Current efforts focus on using inexpensive plant biomass to enhance production efficiency and developing synthetic techniques for various biopolymers through biochemical processes.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Chemistry, Applied
Vestine Uwamariya, Lydia N. Wamalwa, Joseph Anyango, John M. Nduko, Abwao S. Indieka
Summary: The study found that micronutrients calcium and zinc are bioavailable in taro corms, but iron is compromised; levels of microelements in corms influenced the sensory attributes of taro crisps; edaphic factors and the antagonistic or synergistic relationships of microelements impacted their accumulation in corms.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Zemenu K. Terefe, Mary N. Omwamba, John M. Nduko
Summary: Microbial fermentation by strains of Lactobacillus plantarum and Saccharomyces cerevisiae and their cocultures can effectively improve the nutritional properties of maize flour by increasing protein content and digestibility, while reducing antinutritional factors like phytate, tannin, and trypsin inhibitor activity. This method presents a feasible alternative to conventional fermentation processes for enhancing the nutritional profiles of maize-based products.
FOOD SCIENCE & NUTRITION
(2021)
Article
Nutrition & Dietetics
Nixon Kebeya, John M. Nduko, Patrick S. Muliro
Summary: This study aimed to determine the sensory acceptability and shelf life of mozzarella cheese enriched with orange-fleshed sweet potato to increase fiber content. Results showed that sensory attributes of the cheese with sweet potato were similar to the control, except for color. Shelf life decreased with higher incorporation of sweet potato, with control samples having the longest predicted shelf life.
CURRENT NUTRITION & FOOD SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Zemenu Kerie Terefe, Mary Omwamba, John Masani Nduko
Summary: The objective of this study was to evaluate the effect of Lactobacillus plantarum and Saccharomyces cerevisiae strains, and their co-culture on nutritional contents and antinutritional factors of cassava leaf during fermentation. The results showed that fermentation with L. plantarum and S. cerevisiae led to significant improvement in the nutritional qualities of cassava leaf by reducing the antinutritional factors and toxic compounds.
JOURNAL OF FOOD SAFETY
(2022)
Article
Agricultural Economics & Policy
Veronica Njeri Kariuki, Oscar Ingasia Ayuya, John Masani Nduko
Summary: This study examines the effects of women access to land on household nutritional outcomes among smallholder farmers in Kenya. The analysis reveals that women access to land has a significant positive effect on household nutritional outcomes, but the extent of benefit varies across households.
JOURNAL OF AGRIBUSINESS IN DEVELOPING AND EMERGING ECONOMIES
(2023)
Article
Chemistry, Applied
Brian O. Ochieng, Joseph O. Anyango, John M. Nduko, Xavier Cheseto, Cynthia M. Mudalungu, Fathiya M. Khamis, Changeh J. Ghemoh, Peter J. Egonyu, Sevgan Subramanian, Dorothy Nakimbugwe, Geoffrey Ssepuuya, Chrysantus M. Tanga
Summary: This study evaluated the impact of different post-harvest thermal treatments on the nutrients and compounds of long-horned grasshopper products. The results showed that blanching technique increased the flavonoid content and sterols, while reducing the loss of nutrients.
Article
Multidisciplinary Sciences
Mercy Mwikali Katiku, Joseph Wafula Matofari, John Masani Nduko
Summary: This study assessed the probiotic potential and safety profile of a Lactiplantibacillus plantarum EGER41 strain isolated from spontaneously fermented milk in Kenya. The strain exhibited temperature sensitivity, pH tolerance, and phenol tolerance, and showed antagonistic activity against pathogenic strains. The isolate was identified as Lactiplantibacillus plantarum EGER41 based on gene sequencing and had excellent probiotic properties.
Article
Food Science & Technology
Micah Rambeka Momanyi, John Masani Nduko, Mary Omwamba
Summary: This study evaluated the quality of beans stored under hermetic conditions and found that beans in hermetic bags had higher levels of total soluble sugars, in-vitro starch digestibility, and protein digestibility compared to those in polypropylene bags during storage. Principal component analysis indicated that lower storage moisture and duration could achieve better retention of nutrients and anti-nutrients in the beans.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Martha Waithera Kuria, Joseph Wafula Matofari, John Masani Nduko
Summary: This study demonstrated that LAB fermentation of mango pulp can significantly alter the physicochemical and antioxidant properties of fermented mango leathers. Fermentation for 24 hours was found to be the most suitable time frame, enhancing nutritional content and minimizing post-harvest losses.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2021)
Article
Agriculture, Multidisciplinary
Everlyne A. Otondi, John Masani Nduko, Mary Omwamba
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2020)
Review
Food Science & Technology
C. Mutungi, F. G. Irungu, J. Nduko, F. Mutua, H. Affognon, D. Nakinnbugwe, S. Ekesi, K. K. M. Fiaboe
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2019)
Article
Environmental Sciences
Nobert Wafula Wanjala, Joseph Wafula Matofari, John Masani Nduko
PASTORALISM-RESEARCH POLICY AND PRACTICE
(2016)