Cholera in Lao P. D. R.: Past and Present

Midorikawa, Yutaka; Nakatsu, Masami; Watanabe, Tôru; Phethsouvanh, Rattanaphone; Vongphrachanh, Phengta; Brey, Paul T.

doi:10.5772/37605

Cited by 3 publications

(1 citation statement)

References 21 publications

(13 reference statements)

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“…The reason behind these changes may be due to the effect of smoke treatment imparted during the curing Eugenol has strong antioxidant, antihelminthic, nematicidal, antifungal, and antibacterial activities (Atsumi, Fujisawa, & Tonosaki, 2005;Matasyoh et al, 2007;Mihara & Shibamoto, 1982;Nakamura et al, 2004). It can be used as a local anesthetic for temporary fillings in dentistry (Chen et al, 1996), an aromatic agent in the food industry, and also as fragrance agent in the cosmetics industry (Ueda- Nakamura et al, 2006). Estragole is used as herbal medicinal products and also used in the food industry as a natural food preservative and flavoring agent (Shahat et al, 2011;Kfoury, Auezova, Ruellan, Greige-Gerges, & Fourmentin, 2015;Martins et al, 2015).…”

Section: Optimization Of Extraction Parameters and Validationmentioning

confidence: 99%

Optimization of the exhaustive hydrodistillation method in the recovery of essential oil from fresh and cured betel leaves (Piper betleL.) using the Box–Behnken design

Madhumita

Guha

Nag

2019

J Food Process Preserv

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The optimization of extraction by the Box–Behnken design of response surface methodology, chemical composition, antioxidant activity (AA), and total phenolic content (TPC) of fresh and cured betel leaf essential oil (BLEO) was reported. A quadratic polynomial equation developed by multiple regression analysis revealed that the models were highly significant with R2 = .98 and p < .0001. At optimal extraction conditions of extraction time (140 min), extraction temperature (100°C) and leaf to water ratio (1:1.5 g/L), 0.35% and 0.48% of fresh and cured BLEO yield were obtained. Thirty‐three and thirty volatile compounds were identified from fresh and cured BLEO by gas chromatography‐mass spectroscopy, accounting for 96.4% and 93.96% of the total oils, respectively. Eugenol, estragole, linalool, α‐copene, and anethole with different percentages were accounted to be major components. Fresh BLEO exhibited strong antioxidant effects on DPPH and TPC than cured leaf EO. Both the EOs explored that AA had a positive correlation with their phenolic contents. Practical applicationsThe present study explores the effect of optimized exhaustive hydrodistillate condition on the analysis of chemical composition and AA of essential oil (EO). The findings of optimized extraction embodied in the present research can be scaled up for commercial and industrial purposes. Both fresh and cured BLEO may be used in the food industry as a natural food preservative and flavoring agent. It can be also used for various herbal, medicinal, and therapeutic products. The main identified compounds such as eugenol, estragole, and linalool are the most valuable for food and pharmaceutical industries. Eugenol was found to be the highest amount in the extracted EO that can be used as a local anesthetic in dentistry as an ingredient in dental cement for temporary fillings.

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Section: Optimization Of Extraction Parameters and Validationmentioning

confidence: 99%

Optimization of the exhaustive hydrodistillation method in the recovery of essential oil from fresh and cured betel leaves (Piper betleL.) using the Box–Behnken design

Madhumita

Guha

Nag

2019

J Food Process Preserv

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Food safety in Laos: status, current challenges and opportunities

Thompson,

Sipes,

Ebner

et al. 2024

Int J of Food Sci Tech

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SummaryThis article reviews available evidence on food safety and foodborne illness in Laos, especially as it relates to human nutrition. There is a distinct lack of research in Laos surrounding bacterial, viral, parasitic and chemical foodborne contaminants, which contribute to significant yet avoidable public health problems. Viral and chemical foodborne contaminants are especially under researched. Major challenges include undeveloped reporting systems for outbreaks, zoonotic foodborne pathogens, antimicrobial resistance, resource constraints and communicating food safety risks to diverse ethnic groups. Evidence‐based food safety policy in Laos requires improved surveillance and reporting, identification of evidence gaps within food value chains, assessments of risks and cost‐effective approaches, and supporting partnerships with neighbouring countries. Specific suggestions for targeted research involve conducting longitudinal studies to ascertain long‐term public health impacts, continuing to identify foodborne etiologic agents and transmission routes in Laos and implementing interdisciplinary, One Health approaches to address complex problems more sustainably.

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