The biosphere is polluted with metals due to burning of fossil fuels, pesticides, fertilizers, and mining. The metals interfere with soil conservations such as contaminating aqueous waste streams and ...groundwater, and the evidence of this has been recorded since 1900. Heavy metals also impact human health; therefore, the emancipation of the environment from these environmental pollutants is critical. Traditionally, techniques to remove these metals include soil washing, removal, and excavation. Metal-accumulating plants could be utilized to remove these metal pollutants which would be an alternative option that would simultaneously benefit commercially and at the same time clean the environment from these pollutants. Commercial application of pollutant metals includes biofortification, phytomining, phytoremediation, and intercropping. This review discusses about the metal-accumulating plants, mechanism of metal accumulation, enhancement of metal accumulation, potential commercial applications, research trends, and research progress to enhance the metal accumulation, benefits, and limitations of metal accumulators. The review identified that the metal accumulator plants only survive in low or medium polluted environments with heavy metals. Also, more research is required about metal accumulators in terms of genetics, breeding potential, agronomics, and the disease spectrum. Moreover, metal accumulators’ ability to uptake metals need to be optimized by enhancing metal transportation, transformation, tolerance to toxicity, and volatilization in the plant. This review would benefit the industries and environment management authorities as it provides up-to-date research information about the metal accumulators, limitation of the technology, and what could be done to improve the metal enhancement in the future.
Food fraud has long been regarded as a major issue within the food industry and is associated with serious economic and public health concerns. Economically motivated adulteration, the most common ...form of food fraud, has consequences for human health, ranging from mild to life-threatening conditions. Despite the potential harm and public health threats posed by food fraud, limited information on incidents causing illness has been reported. Enhancing the food control system on the Asian continent has become crucial for global health and trade considerations. Food fraud databases serve as valuable tools, assisting both the food industry and regulatory bodies in mitigating the vulnerabilities associated with fraudulent practices. However, the availability of accessible food fraud databases for Asian countries has been restricted. This review highlights detrimental food fraud cases originating in Asian countries, including sibutramine in dietary supplements, plasticizer contamination, gutter oil, and the adulteration of milk. This comprehensive analysis encompasses various facets, such as incident occurrences, adverse health effects, regulatory frameworks, and mitigation strategies.
The physical and chemical compositional changes of Cavendish bananas were investigated according to the ripening stages determined by peel colour as classified in the Banana Ripening Guide. There is ...a need for the utilization of second grade bananas that are deemed unsuitable for retail sale, but are still appropriate for human consumption, for the long term sustainability of the banana industry. The optimum stage of ripeness of banana for puree making for food product development was determined through comparisons of the physical, chemical and sensory qualities. Banana pulp samples were analysed for texture, total soluble solids, starch, sugar, total ash, and potassium and magnesium contents at different ripening stages. At stage 5 ripeness, banana pulp had potassium (584 mg/100 g), magnesium (58 mg/100 g), total sugar (5.2 g/100 g) and starch (1.8 g/100 g) contents. Stage 5 ripened bananas were found to be the most suitable for puree production. Sensory acceptability results showed that the puree produced with second grade test bananas was rated significantly better compared to a commercial puree.
•Over 20% of bananas produced fail retail visual quality standards but still edible.•Quality indices of banana investigated for optimum ripeness for food applications.•Puree produced to utilize second grade bananas in food products.•Sensory analysis conducted to determine acceptability.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Alzheimer's disease (AD), the most prevalent form of dementia, is characterized by the accumulation of amyloid-beta (Aβ) plaques and hyperphosphorylated tau tangles. Currently, Alzheimer's disease ...(AD) impacts 50 million individuals, with projections anticipating an increase to 152 million by the year 2050. Despite the increasing global prevalence of AD, its underlying pathology remains poorly understood, posing challenges for early diagnosis and treatment. Recent research suggests a link between gut dysbiosis and the aggregation of Aβ, the development of tau proteins, and the occurrence of neuroinflammation and oxidative stress are associated with AD. However, investigations into the gut-brain axis (GBA) in the context of AD progression and pathology have yielded inconsistent findings. This review aims to enhance our understanding of microbial diversity at the species level and the role of these species in AD pathology. Additionally, this review addresses the influence of confounding elements, including diet, probiotics, and prebiotics, on AD throughout different stages (preclinical, mild cognitive impairment (MCI), and AD) of its progression.
Abstract
The increasing demand for high‐quality horticultural produces in global markets has driven the growing crop production under protected cropping, which are usually more efficient in ...fertilizer use compared to field cultivation. As one of the key macronutrients, available potassium (K
+
) resources have decreased due to the expansion of intensive agriculture and excessive use of K fertilizers. Currently, limited strategies have been adopted to improve crop quality in protected cropping with sustainable use of K
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fertigation and its comprehensive understanding at physiological and molecular levels. Therefore, we highlight the importance of optimal use of K
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in fertigation in protected cultivation that may also enhance crop quality characteristics. We review different K
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channels and transporters from various protein families responsible for K
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absorption and distribution across different plant tissues. An analysis of the literature on transcriptome, ionome, proteome and metabolome profiles of crops suggests the crucial roles of K
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in maintaining ion homoeostasis and modulating stress responses. It reveals that optimal K
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fertigation levels in protected cropping not only aids in maintaining the overall crop growth and production but also participates in maintaining the fruit quality. This review can potentially guide crop production and resource use efficiency in protected cropping, contributing to global food security and a better sustainable agricultural and environmental future.
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FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
This study aimed at providing a route towards the production of a novel exopolysaccharide (EPS) from fermented bamboo shoot-isolated Lactobacillus fermentum. A lactic acid bacteria strain, with high ...EPS production ability, was isolated from fermented bamboo shoots. This strain, R-49757, was identified in the BCCM/LMG Bacteria Collection, Ghent University, Belgium by the phenylalanyl-tRNA synthetase gene sequencing method, and it was named Lb. fermentum MC3. The molecular mass of the EPS measured via gel permeation chromatography was found to be 9.85 × 104 Da. Moreover, the monosaccharide composition in the EPS was analyzed by gas chromatography–mass spectrometry. Consequently, the EPS was discovered to be a heteropolysaccharide with the appearance of two main sugars—D-glucose and D-mannose—in the backbone. The results of one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance spectroscopy analyses prove the repeating unit of this polysaccharide to be →6)-β-D-Glcp-(1→3)-β-D-Manp-(1→6)-β-D-Glcp-(1→n, which appears to be a new EPS. The obtained results open up an avenue for the production of novel EPSs for biomedical applications.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly ...used in the food industry. The properties tested were water and oil holding capacities, viscosity, line‐spread; emulsification activity and freeze–thaw stability. The extracted chia gels from seeds and flour were analyzed for moisture, ash, protein, crude fiber, oil, and fatty acid profile. Water‐holding capacity, oil‐holding capacity, viscosity, emulsion activity, and freeze–thaw stability of the extracted chia seed gel were similar to guar gum, and gelatin. Chia gel is a polysaccharide based gel mainly consists of crude fiber (58%) and carbohydrate (34%). Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent, and as a stabilizer.
Practical Application
Extracted chia seed gel has good water‐holding capacity, oil‐holding capacity, viscosity, emulsion activity, and freeze–thaw ability. Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
8.
Functional Properties of Protein Isolate Obtained from Physic Nut (Jatropha curcas L.) Seed Cake Saetae, Donlaporn, King Mongkut's University of Technology Thonburi, Bangkok, Thailand; Kleekayai, Thanyaporn, King Mongkut's University of Technology Thonburi, Bangkok, Thailand; Jayasena, Vijay, Curtin University of Technology, Perth, WA, Austalia ...
Food science and biotechnology,
02/2011, Volume:
20, Issue:
1
Journal Article
Peer reviewed
Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had ...small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications.
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EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
Summary
This study aims to determine content and conduct exposure assessments of benzene and benzoic acid in functional beverages. A total of 47 functional drink products were purchased from ...convenience stores in Bangkok, Thailand. Benzene and benzoic acid contents were determined by high‐performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS), respectively. Risk characterisations of exposures to benzoic acid were assessed by hazard quotient. Margin of exposure and cancer risk approaches were used for exposure assessment of benzene. The results showed that benzoic acid levels ranged from 74–229 mg L−1 complying with Thai food standards and the Codex Alimentarius. Benzene concentrations varied between 0.60–551 μg L−1, and 14 samples (30%) had concentrations above the limit of 10 μg L−1 recommended by World Health Organization. Regularly high consumption of vitamin C‐enriched drinks containing benzoic acid results in high exposure to benzene with attendant cancer risk. To reduce health risks, drinks containing benzoic acid as a preservative should not be fortified with vitamin C.
Benzene concentrations in functional drinks containing benzoic acid, a commonly used preservative: health risk estimation.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
ABSTRACT
Instant noodles are usually made from wheat flour which is low in protein and dietary fiber contents. To improve the nutritional quality of instant noodles, samples were prepared by ...incorporating lupin flour, which is high in protein and dietary fiber contents, at 10, 20, 30, 40 and 50% levels. Two sets of noodle samples were made; one with 0.05% added ascorbic acid and the other without added ascorbic acid. The uncooked samples were evaluated for color, protein, fat and mineral contents. The cooked samples were analyzed for cooking loss, color and textural properties in comparison with the control sample. Sensory characteristics (color, flavor, texture, taste and overall acceptability) were also evaluated to find out the optimum acceptable level of lupin flour incorporation in the instant noodles.
There was no significant increase in the cooking losses at ≤30% lupin incorporation. The color of both uncooked and cooked noodles became more yellowish with the increase in lupin concentration. However, the addition of ascorbic acid (0.05%) improved the color of cooked instant noodles. The addition of 20% lupin flour improved the nutritional value of the product by increasing protein by 42% and dietary fiber by approximately 200% without affecting the sensory properties of instant noodles.
PRACTICAL APPLICATIONS
Instant noodles, conventionally prepared from wheat flour, are low in protein and dietary fiber contents. Lupin flour, which is high in protein and fiber contents, has been assessed for its incorporation into instant noodle by means of physical, nutritional and sensory evaluations. The study provides information about a commercially viable way of increasing protein and fiber content in instant noodles.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
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