The aims of this research were to estimate the polyphenol content and antioxidant capacity from different parts of cucumber. The antioxidant activity was investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP), total flavonoid and phenolic contents were estimated using aluminium chloride and Folin-Ciocalteau reagents assays, respectively. Our finding showed that the ethanolic peel extract contained the highest phenolic (23.08 mg GAE/g) and flavonoids (14.02 mg QE/g). Also, ethanolic peel extract demonstrated significantly (p<0.05) higher FRAP value. Pearson correlation revealed that there were positive correlations (p<0.01) between TPC and TFC with FRAP assay. These findings suggest that consumption of cucumber with peel may provide optimum health benefit than its peeled counterpart.
This research studied the kinetics of the thermal degradation of lycopene in tomatoes using elevated temperature testing. Understanding the nature and the extent of sensitive nutrient degradation in tomatoes will assist in reducing postharvest nutrient losses during storage and processing. Ripe tomatoes were sorted, washed, and blinded. Juice was obtained by filtering the blinded pulp through a muslin cloth. The samples were heated using a water bath at 70, 80, 90, and 100 °C for 20, 40, 60, and 80 minutes. The determination of lycopene was done using spectrophotometric methods at 503 nm, in hexane: ethanol: acetone (2:1:1 v/v/v) lycopene extract. The concentrations of lycopene were determined immediately after processing. The data was found to fit into first order equations. Degradation constants (k), D-value, and half-life for the thermal degradation of lycopene were determined at each processing temperature. Models were also developed for each of the chosen temperatures, which can be used to predict the degradation pattern of lycopene at other processing conditions. Z-value, Q10, and activation energy for the degradation of lycopene were also determined. Analyses showed a considerable decrease in lycopene concentration and decimal reduction time (D-value), and a significant increase in the thermal degradation rate (k) during heating from 70 to 100 °C. The finding shows that the degradation of lycopene in tomatoes followed the first order kinetics and it shows that the lycopene content decreased at 80 to 100 °C.
There is an urgent need for alternative protein sources due to the rapid population growth, climate change, environmental degradation by pollution, food-fuel competition and the reduction in arable land for agricultural use. Conventional livestock production is also deleterious to the environment due to the production of greenhouse gasses and ammonia. This article provides insights into the potentials of edibleinsects as novel food ingredients. The manuscript provides concise explanations for the need of embracing additional protein sources, edibleinsects consumption and their nutritional benefits and environmental and economic advantages of using edibleinsects as food. Literature was gathered through an online search on the Science Direct database and Google Scholar, relevant papers published between January 2002 and November 2020 were cited. Edibleinsects are good source of essential nutrients. They are rich in proteins and essential amino acids, contain good quality lipids and significant amounts of important minerals. They are potential source of proteins for humans and animals. They can play an important role in global food security by providing essential nutrients to the increasing global population. This can only be achieved when more attention is given to their production and processing. Creating awareness among new consumers on their nutritional and environmental benefits and the development of food products with appealing sensory properties will surely improve their acceptance as food.
Grains (cereals and legumes) are universal foods that provide calories, proteins, essential minerals and vitamins. They are essential to the nutrition of many including infants and children. Attack by insects and microorganisms, particularly fungi, during drying, storage and processing, affects the quality, safety and market value of grains. Fungal attacks before or during drying can be disastrous, the effect can persist throughout the supply chain. Postharvest grain losses pose challenges to food and nutritional security, public health, and many developing nations' economy. Postharvest storage structures and packaging materials are expected to extend the shelf life of the grains by protecting them from insects, microorganisms, environmental factors and making the microenvironment unfavorable for insect and microbial activities. Traditional storage and packaging materials are highly inefficient in this sense and are associated with quality degradation. Traditional storage and packaging materials commonly used by farmers, mostly in developing countries, include granary, crib, wooden box, gunny bag and polypropylene woven bag. Modern storage and packaging materials commonly used are metal silo and hermetic bags; they are effective but unfortunately cannot be afforded by most farmers in developing countries. The article reviewed postharvest storage management of cereals and legumes. Literature was gathered through a comprehensive literature review. The use of various traditional storage and packaging materials for grains was debated. Techniques for the prevention of postharvest losses were extensively discussed, emphasis was given to novel technology and the use of natural insecticides. Challenges associated with controlling postharvest losses were also summarised. In the end, research gaps were identified and recommendations were provided about minimizing grain contamination and postharvest losses.
Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for commercial production of enzymes with charming properties. The development of enzyme immobilization techniques allows the reused of enzymes without affecting their properties, structure, or activities. Recent advances in genetic engineering and recombinant DNA technology permit the production of enzymes with exceptional properties. The current trends in the production of Extremozymes will open doors for using enzymes under extreme conditions of temperature, pH, and pressure. In food, processing enzymes can be used as ingredients, processing aid, or as a catalyst for both pre-and post-consumption catalysis. Enzymes improve the quality, shelf life, stability, and sensory properties of foods. They play important roles in food processing by lowering energy consumption, minimizing waste, producing desired products specifically required, and making foods more affordable, palatable, and available
The roles of protein in bodybuilding and the regulation of biological processes are important in sustaining life. A large amount of protein is required by both humans and animals and this cannot be supplied by only conventional sources. This is because of the rapid increase in world population. The present sources of protein will not meet global protein demand in years to come. Scientists explore the production of single-cell protein (SCP), as an alternative source of protein, through the utilization of wastes and low-value materials. SCP can supply high-quality protein containing both essential and non-essential amino acids that can be utilized by humans and animals. Protein from microbial biomass is cheaper than animal proteins because the substrates used in the production are generally cheaper and more readily available. Moreover, the production process does not require arable land and the entire process can be completed within a short time. This article reviewed the process of SCP production. Different raw materials used in the production and variations in growth media preparation methods were discussed. Various sources of fermentation microorganisms and their potential substrate were reviewed. Growth media enrichment using different carbon, nitrogen, and mineral sources was also discussed.
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