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Article
Publication date: 1 June 1997

D. Mukherjee, J. Berchman, A. Rajsekkar, N. Sundarsanan, R. Mahalingam, S. Maruthamuthu, T. Thiruchelvam and Degri Karaikudi

The term microbiologically induced corrosion (MIC) appears to be very closely related to the composition of the bio‐film which harbours the micro‐organism. Formation of an initial…

Abstract

The term microbiologically induced corrosion (MIC) appears to be very closely related to the composition of the bio‐film which harbours the micro‐organism. Formation of an initial slimy layer on immersed metallic substrates is the rate‐controlling parameter of bio‐fouling, as uninterrupted undesirable growth of bio‐films occurs over this layer. To contain this bio‐film problem, formation of an adherent layer of toxic and inhibited corrosion product, that interacts with biofilm, could be exploited. Deals with the preliminary interactions of a few copper‐based alloys, with mildly toxic alkaloid class‐inhibitive compounds, in a simulated marine environment. It is assumed that the toxic and inhibited corrosion product and bio‐film interaction layer will interfere with the formation of the initial slimy cover on the immersed surface, responsible for bio‐fouling. It is seen that these alkaloid compounds exert a limited response on the inhibition of copper‐based alloys like monel. Brucine appears to be a more effective inhibitor for the monel surface. Pre‐oxidation of the uninhibited brass surface and also post‐oxidation of the inhibited surface appear to consolidate the corrosion product bio‐film‐inhibitor interaction layers, indicating the compatibility of these alkaloid compounds to the probable thermal strains to be encountered in engineering services. This indicates the possibility of using these compounds in heat transfer devices, like heat exchangers, where seawater is used as coolant.

Details

Anti-Corrosion Methods and Materials, vol. 44 no. 3
Type: Research Article
ISSN: 0003-5599

Keywords

Article
Publication date: 9 November 2015

R. L. Bhardwaj and Urvashi Nandal

The purpose of this paper is to summarize the scientific information of various qualities of bael fruit juice used in traditional system of medicine for variety of purposes…

648

Abstract

Purpose

The purpose of this paper is to summarize the scientific information of various qualities of bael fruit juice used in traditional system of medicine for variety of purposes. Utilization of bael fruit juice in day-to-day life has great nutritional, therapeutic, and commercial importance. Bael fruit contains nutrients like vitamins (riboflavin), minerals, trace elements, energy and phytochemicals, including flavonoids, polyphenols and antioxidants, that have been shown to have varied health benefits. In past few decades, bael has been extensively studied for its medicinal properties by advanced scientific techniques, and a variety of bioactive compounds like marmelosin, tannins, alkaloids, coumarins, steroids, rutacine, y-sitosterol, psoralin, xanthotoxin, scopolotein, aegelemine, aegeline, marmeline, fragrine, dictamine, cinnamide and different derivatives of cinnamide have been isolated from its fruit juice.

Design/methodology/approach

The medicinal value of bael fruit is very high when the harvests just begin to ripen. As a result, it has a high demand as alternative medicine for curing the diseases like diabetes, high cholesterol, peptic ulcer, inflammation, diarrhea and dysentery, constipation, respiratory infection. Furthermore, the bael fruit juice has anticancer, cardio protective, antibacterial, antifungal, radio protective, antipyretic, analgesic, antioxidant, antiviral, anthelmintic and anti-inflammatory, hepatoprotective, wound healing properties. The ripe fruit juice is aromatic, has cooling and laxative effects, and arrests secretion or bleeding.

Findings

The unripe or half-ripe fruit juice is good for digestion, useful in preventing or curing scurvy, and it strengthens the stomach action. It helps in the healing of ulcerated intestinal surfaces and has appreciable activity against intestinal pathogenic organisms. The present review summarizes the scientific information of various qualities of bael fruit juice used in traditional system of medicine for a variety of purposes.

Originality/value

It is quite evident from this review that bael is an important medicinal herb and extensively used in Ayurveda, Siddha and other medicinal systems. Bael fruit juice is an excellent source of water and natural sugar and is important principally for containing vitamins, minerals, phytochemicals, antioxidants, pigments, energy, organic acids, dietary fiber and other food components, which are the key factors in the medicinal value of this plant. Moreover, mechanisms of action of a few bioactive compounds have been identified so far.

Details

Nutrition & Food Science, vol. 45 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 7 December 2020

Beenu Tanwar, Rajni Modgil and Ankit Goyal

The health-promoting phytochemicals such as phenolic compounds and flavonoids present in nonfatty portion of pecan nut remain overlooked. The present study aimed to evaluate the…

Abstract

Purpose

The health-promoting phytochemicals such as phenolic compounds and flavonoids present in nonfatty portion of pecan nut remain overlooked. The present study aimed to evaluate the nutritional and antinutritional/phytochemical constituents of pecan nut and its effect (as a whole nut flour) on the blood lipid profile in the rat model.

Design/methodology/approach

The nutritional composition as well as phytochemicals were evaluated by using standard chemical methods. A controlled randomized study was conducted to assess the hypocholesterolemic effect of nut supplementation in male Wistar albino rats.

Findings

Phytochemicals/antinutrients analysis exhibited remarkable amount of phenolic compounds (47.05 ± 9.85–302.67 ± 7.72 mg GAE/100 g) and flavonoids (44.95 ± 0.23 mg/100 g) with low trypsin inhibitor activity (TIA) (1.18 ± 0.03 TIU/mg), saponins (0.49 ± 0.04 g/100 g), alkaloids (0.26 ± 0.03 mg/100 g), phytic acid (854.75 ± 15.47) and oxalates (8.15 ± 0.58 mg/100 g) content. Kernel oil showed 2.87 ± 0.75 meq O2/kg oil peroxide value (PV), well below the maximum permissible limit, demonstrating good oxidative stability of pecan oil. Pecan nut-supplemented diet exhibited a favorable alteration in the blood lipid profile by decreasing total cholesterol (TC) (from 85.42 ± 1.62–229.23 ± 3.43 to 72.24 ± 1.39–106.10 ± 1.69 mg/dl) and low-density lipoprotein cholesterol (LDL-C) (from 64.02 ± 1.96–199.07 ± 4.40 to 38.73 ± 0.79–55.48 ± 1.69 mg/dl) and increasing high density lipoprotein cholesterol (HDL-C) (from 8.70 ± 0.85–9.64 ± 1.10 to 20.25 ± 0.65–24.96 ± 0.56 mg/dl) when compared with control (CC).

Research limitations/implications

This information would be further useful for assessing the biological quality of pecan nut as well as developing value-added food products by exploiting deoiled pecan protein concentrates.

Originality/value

Pecan nut is a rich source of traditional nutrients and phytochemicals and can be recommended to patients with hypercholesterolemia and related cardiovascular diseases.

Details

British Food Journal, vol. 123 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 4 January 2021

Temitope Omolayo Fasuan, Cynthia Chioma Anyiam, Linda Obianuju Ojokoh, Judith Uchenna Chima, Titilope Modupe Olagunju, Kingsley Osita Okpara and Kenneth Chigozie Asadu

Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a…

Abstract

Purpose

Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other health-promoting substances. Deoiled sesame and amaranth flours are rich in protein, minerals, amino acids, antioxidants and many non-nutrient-based health benefits. Formulating a nutrient-dense pasta product (spaghetti) would reduce protein-energy malnutrition (PEM) and improve the health status of pasta consumers. This study aims to investigate some bioactive, nutrients and non-nutrient components of developed and optimized spaghetti pasta from deoiled sesame, amaranth and modified sorghum starch blend.

Design/methodology/approach

Amaranth, sorghum and sesame grains were sorted, wet-cleaned and dried. Sesame grain was roasted while starch was extracted from sorghum grain. The innate starch was modified by heat-moisture treatment. The prepared grains and starch were milled into flours and formulated into different flour mixtures using the Box-Behnken design of response surface methodology and the process was modeled and optimized. The flour mixtures were made into spaghetti pasta. Proximate, mineral, amino acids, biological value, protein efficiency ration, phytochemical, antioxidant activity, physico-functional and sensory properties of the formulated spaghetti were evaluated using standard procedures.

Findings

An optimal mixture of deoiled sesame (31.12g/100g), amaranth (56.56g/100g) and modified sorghum starch (12.32g/100g) were established, which yielded protein (25.79g/100g), appearance (96.65%), taste (94.57%) and acceptability index (97.37%). The spaghetti was significantly (p-values ranged from 0.001 to 0.018) superior in protein, ash, fat, fiber, calcium, magnesium, zinc, alkaloids, total phenolic, flavonoids, 2,2-diphenyl-1-picryl-hydrazl (DPPH) and ferric ion reducing antioxidant power (FRAP) relative to the control (100% wheat flour). Amino acid showed that the product is rich in histidine, isoleucine, phenylalanine and threonine. The high essential amino acid index of the product indicated that it is a good protein source. The spaghetti was significantly (p-values ranged from 0.001 to 0.021) superior in aroma, taste and acceptability index relative to the control.

Originality/value

This study showed the feasibility of developing spaghetti pasta from deoiled sesame, amaranth grains and modified sorghum starch. The production process described in this study is scalable; and the process could be applied on a small scale for the development of self-entrepreneurs and industrially. The high protein content of the product indicated that it could be used to reduce PEM in developing countries.

Details

Nutrition & Food Science , vol. 51 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 28 February 2023

Manish Tiwari, Anil Panghal, Vipul Mittal and Ravi Gupta

The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as…

Abstract

Purpose

The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods.

Design/methodology/approach

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as “nutrition value of acacia”, “bioactive compounds”, “health benefits”, “processing and safety” were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–2022). The article selection process consisted of the screening of titles and abstracts, based on inclusion and exclusion criteria. Articles that did not have acacia components as a study objective were taken into consideration for exclusion. A final database of 87 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Articles with other random descriptors were also searched to complement the discussion of the results obtained.

Findings

The literature reflected that acacia contains all necessary phytochemicals like polyphenols, flavonoids, terpenoids, glucosinolates, alkaloids and carotenoids along with essential macro, micro-nutrients. Furthermore, processing methods such as soaking, cooking, roasting and dehusking significantly reduced the anti-nutritional factors present in acacia seeds of different species. This review also focused on the processing methods that are used to eliminate or lower down the anti-nutritional factors from the seeds. Previous findings related to acacia plant parts with respect to food development are explored and mentioned.

Originality/value

This review emphasised mainly on recent studies that had been reported on ethnomedical acacia plants therapeutically, commercially and exponentially for further studies to increase the utilisation in food processing.

Details

Nutrition & Food Science , vol. 53 no. 7
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 July 1899

We observe with pleasure that the French Analytical Control, which is known as the Controle Chimique Permanent Français, continues to make satisfactory progress. The value and…

Abstract

We observe with pleasure that the French Analytical Control, which is known as the Controle Chimique Permanent Français, continues to make satisfactory progress. The value and importance of the system of Control cannot fail to meet with appreciation in France—as it cannot fail to meet with appreciation elsewhere—so soon as its objects and method of working have been understood and have become sufficiently well known. From the reports which appear from time to time in l'Hygiène Moderne, the organ of the French Control, it is obvious that a number of French firms of the highest standing have grasped the fact that to place their products on the market with a permanent and authoritative scientific guarantee as to their nature and quality, is to meet a growing public demand, and must therefore become a commercial necessity. An ample assurance that the Controle Chimique Permanent Français is a solid and stable undertaking is afforded by the facts that it is under the general direction of so distinguished an expert as M. Ferdinand Jean and that he is assisted by several well‐known French scientists in carrying out the very varied technical work required.

Details

British Food Journal, vol. 1 no. 7
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 28 May 2020

Navnidhi Chhikara, Amolakdeep Kaur, Sandeep Mann, M.K. Garg, Sajad Ahmad Sofi and Anil Panghal

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown…

1643

Abstract

Purpose

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because of its nutrient-rich root, leaves, flowers and fruits, having immense traditional medicinal uses and proved pharmacological properties.

Design/methodology/approach

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Moringa oleifera, bioactive compounds, health benefits, processing and safety were chosen to obtain a database of 1,386 papers. A final database of 70 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication.

Findings

The literature reflects that Moringa contains all necessary macro, micro-nutrients and bioactive compounds (terpenoids, polyphenols, flavonoids, glucosinolates, alkaloids, glycosides and carotenoids). Scientific studies illustrate that M. oleifera and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. The recent upsurge in consumer interest for health foods has opened up new vistas for plant products containing bioactive compounds in different food formulations.

Originality/value

This paper highlights phytochemicals, pharmacological properties, bio-accessibility, food and industrial applications of Moringa. Moringa pods are traditionally preferred for enlarged liver and spleen, intestinal worms, weakness, neurological disorders and skin disease. A seed is natural and an inexpensive coagulant used to remove organic particles from water.

Details

Nutrition & Food Science , vol. 51 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 5 March 2018

Sofia Bogdan, Cecilia Deya, Oscar Micheloni, Natalia Bellotti and Roberto Romagnoli

This paper aims to study five vegetables extracts as possible additives to control bacterial growth on indoor waterborne paints. The extracts were obtained from the weeds Raphanus…

Abstract

Purpose

This paper aims to study five vegetables extracts as possible additives to control bacterial growth on indoor waterborne paints. The extracts were obtained from the weeds Raphanus sativus, Rapistrum rugosum, Sinapis arvensis, Nicotiana longiflora and Dipsacus fullonum, used in traditional medicine as antimicrobial compounds.

Design/methodology/approach

Weeds extracts were characterized by Fourier transform infrared spectroscopy and UV–Vis spectrophotometry. Their antibacterial activity against Escherichia coli and Staphylococcus aureus was also determined. Afterward, selected extracts were incorporated in waterborne paint formulations. The paints’ antimicrobial activity was assessed against S. aureus, monitoring biofilm formation by environmental scanning electron microscopy.

Findings

As a general rule, results showed that tested paints were efficient in inhibiting biofilm formation, especially that formulated with Nicotiana longiflora.

Practical implications

The tested paints can be used to protect walls from microbial colonization, which shortened coatings’ useful life by discoloration and/or degradation. Concomitantly, indoor microbial colonization by aerosols could be also diminished. This is especially important in places that should have high standards of environmental hygiene, as in the food industry, health-care and sanitary centers.

Originality/value

The main value of this research was to study the antimicrobial activity of weeds extracts and to incorporate them in waterborne paints to diminish bacterial biofilm formation. This biofilm discolors and degrades the paint, and causes health problems. The use of natural compounds in coatings is increasing because of the convenience of using renewable sources, such as natural antimicrobials, in paint formulations.

Details

Pigment & Resin Technology, vol. 47 no. 2
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 1 July 2007

Hattie Wells

The debate concerning the religious use of psychoactive substances may seem an unlikely candidate for revival in the current prohibitionist climate. Drug consumption is far more…

Abstract

The debate concerning the religious use of psychoactive substances may seem an unlikely candidate for revival in the current prohibitionist climate. Drug consumption is far more likely to incite public concern over the harmful and habit forming properties of certain substances, than conjure up an enthusiasm born of the 1960s for their potential to produce a sincere mystical experience. However, the recent emergence of religious movements who consume plant hallucinogens as their sacrament, and the growth of drug tourism for the spiritually inclined, reflects a renaissance in the use of psychoactive plants and chemicals for spiritual inspiration. This trend presents a challenge to the way in which certain drugs are culturally and legally defined, and brings the concept of religious freedom into the sphere of drug policy.

Details

Drugs and Alcohol Today, vol. 7 no. 2
Type: Research Article
ISSN: 1745-9265

Article
Publication date: 1 September 1899

In a previous article we have called attention to the danger of eating tinned and bottled vegetables which have been coloured by the addition of salts of copper and we have urged…

Abstract

In a previous article we have called attention to the danger of eating tinned and bottled vegetables which have been coloured by the addition of salts of copper and we have urged upon the public that no such preparations should be purchased without an adequate guarantee that they are free from copper compounds. Copper poisoning, however, is not the only danger to which consumers of preserved foods are liable. Judging from the reports of cases of irritant poisoning which appear with somewhat alarming frequency in the daily press, and from the information which we have been at pains to obtain, there can be no question that the occurrence of a large number of these cases is to be attributed to the ingestion of tinned foods which has been improperly prepared or kept. It is not to be supposed that the numerous cases of illness which have been ascribed to the use of tinned foods were all cases of metallic poisoning brought about by the action of the contents of the tins upon the metal and solder of the latter. The evidence available does not show that a majority of the cases could be put down to this cause alone; but it must be admitted that the evidence is in most instances of an unsatisfactory and inconclusive character. It has become a somewhat too common custom to put forward the view that so‐called “ptomaine” poisoning is the cause of the mischief; and this upon very insufficient evidence. While there is no doubt that the presence in tinned goods of some poisonous products of decomposition or organic change very frequently gives rise to dangerous illness, so little is known of the chemical nature and of the physiological effects of “ptomaines” that to obtain conclusive evidence is in all cases most difficult, and in many, if not in most, quite impossible. A study of the subject leads to the conclusion that both ptomaine poisoning and metallic poisoning—also of an obscure kind—have, either separately or in conjunction, produced the effects from time to time reported. In view of the many outbreaks of illness, and especially, of course, of the deaths which have been attributed to the eating of bad tinned foods it is of the utmost importance that some more stringent control than that which can be said to exist at present should be exercised over the preparation and sale of tinned goods. In Holland some two or three years ago, in consequence partly of the fact that, after eating tinned food, about seventy soldiers were attacked by severe illness at the Dutch manœuvres, the attention of the Government was drawn to the matter by Drs. VAN HAMEL ROOS and HARMENS, who advocated the use of enamel for coating tins. It appears that an enamel of special manufacture is now extensively used in Holland by the manfacturers of the better qualities of tinned food, and that the use of such enamelled tins is insisted upon for naval and military stores. This is a course which might with great advantage be followed in this country. While absolute safety may not be attainable, adequate steps should be taken to prevent the use of damaged, inferior or improper materials, to enforce cleanliness, and to ensure the adoption of some better system of canning.

Details

British Food Journal, vol. 1 no. 9
Type: Research Article
ISSN: 0007-070X

1 – 10 of 319