Search results

The purpose of this study is to evaluate antimicrobial activity of chitosan incorporated with lemon and oregano essential oils on broiler breast meat during refrigerated storage.

In this experimental study, antibacterial effect of lemon and oregano essential oils was measured using the microdilution method for four foodborne pathogenic bacteria. The effect of 0.5, 1 and 2 per cent (Wt./Vol.) essential oils with chitosan 2 per cent on microbial quality of broiler breast meat (slaughter age: 42 days), up to 9 days’ storage time in 4 ± 1°C temperature was evaluated. Also, organoleptic characteristics of meat samples in certain storage time were examined.

The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for lemon and oregano essential oils ranged between 1.41 and 11.25 and 2.81 and 22.5 mg/mL, respectively. In the treatment groups, A decrease in total mesophilic bacterial count (TMBC) was observed up to sixth day, but TMBC increased on the ninth day. Decrease in lactic acid bacteria, Enterobacteriaceae, mold and yeast in the treatment groups was observed compared with the control group up to the ninth day (p < 0.01). Overall, chicken meat containing 1 per cent lemon essential oil with chitosan had a greater acceptance rate (p < 0.01).

In recent years, active packaging containing essential oils have been used to maintain the quality and increase the shelf life of various types of meat, chicken, fish, shrimp, fruits, etc. Therefore, it can be suggested that using chitosan in combination with the aforementioned essential oils in combination might increase shelf life of chicken meat during refrigerated storage.

The purpose of this research is to analyze the ability of agrifood systems to construct “customized competitiveness” strategies that can allow firms to meet the specific and constantly changing demands of foreign markets.

The research performs a comparative analysis of three case studies of agrifood systems in Argentina: lemon, pork, and dairy products. The authors obtained primary data from 79 semi-structured interviews with key persons in each agrifood system carried out online between March 2020 and February 2021. Secondary data was obtained from databases, academic studies, and reports from business associations and public agencies.

The authors find wide disparities in the development of customized competitiveness strategies between the studied agrifood systems (higher in lemon, lower in dairy products, and incipient in pork). The authors attribute the disparity to the varying degrees in which these systems are capable of coordinating their own actions and their interactions with State agencies.

The paper provides comparative evidence about the role of private coordination in the ability of agrifood systems to construct customized competitiveness strategies.

Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties.

Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA).

Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage.

The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers.

A few weeks ago a correspondent to The Times suggested that there was a good case for the establishment of a Nutrition Council; and in a recent issue of the British Medical Journal a leading article is devoted to this subject. While all will agree that the war has made us very “ food‐conscious,” and that this ensures that for some years the times will continue to be very propitious for acceptance by the public of expert advice upon food, the need for the suggested Council will be questioned; for as The Times correspondent reminds us, there are already many Bodies concerned in some way or other with nutrition. For instance, there are the Ministry of Food, the Ministry of Health, the Medical Research Council, the newly‐formed Nutrition Society, the Cabinet Advisory Committee on Food Policy, the Board of Education, the Ministry of Labour and National Service, the Agricultural Research Council, the Food Investigation Board, the Department of Scientific and Industrial Research—all of which have food problems to solve. Of these Bodies the war‐time Ministry of Food has been the most successful in stirring the public interest in nutrition as the basis of good health, and so impressing the necessity for making a wise selection of food articles in our daily diet. While much of the advice offered is shaped to meet war‐time circumstances, the success achieved should lead to the adoption of similar methods by any organisation dealing with future peace‐time conditions. But there is much technical information that loudly calls for expert co‐ordination and appraisal, aided by international co‐operation; and this fact favours the formation of a Nutrition Council embracing the highest authorities upon Food and Nutrition. Such a Council would be useful also as a stimulating agency for research, assuming that it is able to “ foot the bill ” ; for there remain many gaps in our knowledge of the subject of Nutrition. As suggested in the British Medical Journal article, such research should be directed “ upon co‐ordinated lines among the various sciences that converge upon the kitchen table.” Lord Horder takes the view that the proposed new Body should be constituted as a Committee of the Privy Council, and so enjoy many advantages that are lacking, in varying degree, among existing organisations above referred to. All information collected by a Nutrition Council which is of essential importance to the public would be conveyed to them by experts in publicity, by every available means, in discharge of its functions as a bureau of information upon the subject of Nutrition; and if this is done in the direct and simple terms that make understanding easy to the masses, its publicity department will not lack success. After full consideration the conclusion is forced upon us that a Nutrition Council would fulfil really useful purposes; for there is much that remains but partly, and sometimes poorly, done by agencies working independently. It would be a great gain to concentrate our efforts in one powerful Body dedicated to the sole object of the improvement of our food‐supply and our national nutrition.

On November 6th, 1941, in the case of Churcher v. Reeves in the High Court it was held that a farmer charged with selling milk deficient in solids‐not‐fat below the statutory limit of 8·5 per cent. could successfully plead that this deficiency was due to shortage of feeding stuffs and not to added water. (J.P. 1941 CV. 627.)

The purpose of this paper is to explain how sensory stimuli can influence environments, improve the shopper experience and change the nature of behaviour in ways beyond our consciousness.

This paper reviews research gathered over several years and it considers how significant increases in sales can be achieved by attention to shopper “sightlines” and movement through each retail space; how neuro‐imaging is starting to make sense of our reactions to products; how Virtual Reality can save money and how a well‐designed study is a cost‐effective means of ensuring environments are right for shoppers. The latest sensory approaches are also assessed together with thoughts to ponder for the next decade including a word of caution for all to ensure success does not come at the detriment of our planet.

The current economic gloom need not spell financial disaster for the retail sector. Consumers will simply become more discerning as they spend their limited resources. The savvy retailer will invest in understanding shopper needs and motivations to create an enhanced shopping experience by moving beyond simple POP displays and signage, where “minor plus est”, through to shoppers' sense of sound, sight, smell and touch which will have a clear impact on decision‐making, store choice and spend.

This paper will be of interest to all operating in the retail sector.

The purpose of this study was designed to investigate anise oil and geranium oil to amend body weight, serum bile acid and vitamin D, and liver histology in depressed rats.

Eighty male albino rats were divided into normal and depressed rats. Normal rats (40 rats) were divided into four equal groups: control, venlafaxine drug, anise oil and geranium oil groups. Depressed rats (40 rats) were divided into four equal groups: depressed rats, depressed rats + venlafaxine drug, depressed rats + anise oil and depressed rats + geranium oil groups. Body weight, food consumption and water intake were detected. Animal behavior, cerebral cortex and hippocampus neurotransmitters, serum bile acid and vitamin D and liver histology were also investigated in this study.

Body weight (117 ± 7.6 g), food consumption (5.6 ± 1.4 g/day) and water intake (8.7 ± 1.2 ml/day) were significantly decreased (p < 0.001) in depression compared to body weight (153 ± 7.6 g), food consumption (12.7 ± 1.6 g/day) and water intake (15.3 ± 1.6 ml/day) in control. Animal behavioral tests, e.g. sucrose preference (48.8 ± 1.5) test, distance traveled (70.0 ± 16.3), center square entries (0.20 ± 0.10), center square duration (52.18 ± 11.9), tail suspension (54.70 ± 2.9 s) test and forced swimming (134.4 ± 5.5 s) test were significantly decreased (p < 0.001) in depression compared to sucrose preference (89.2 ± 1.7) test, distance traveled (226 ± 90.1), center square entries (1.4 ± 1.8), center square duration (3.6 ± 2.0), tail suspension (19.3 ± 2.1 s) test and forced swimming (83.7 ± 3.6 s) test in control. Cerebral cortex and hippocampus areas neurotransmitters such as serotonin (7.4 ± 1.7 and 1.2 ± 0.54 pg/g tissue), dopamine (6.3 ± 1.5 and 0.86 ± 0.07 pg/g tissue), norepinephrine (8.1 ± 1.7 and 1.4 ± 0.41 pg/g tissue) and gamma aminobutyric acid (GABA) (1.3 ± 0.41 and 0.08 ± 0.04 µmole/g tissue), serum bile acid (46.8 ± 3.5 µmole/L) and vitamin D (1.3 ± 0.37 ng/ml) were significantly decreased (p?0.001) in depression compared to cerebral cortex and hippocampus areas neurotransmitters such as serotonin (16.8 ± 2.1 and 4.0 ± 1.4 pg/g tissue), dopamine (15.7 ± 2.0 and 1.8 ± 0.49 pg/g tissue) norepinephrine (18.2 ± 2.3 and 3.8 ± 1.3 pg/g tissue) and GABA (2.7 ± 0.62 and 0.16 ± 0.06 µmole/g tissue), serum bile acid (90.5 ± 4.3 µmole/L) and vitamin D (2.7 ± 0.58 ng/ml) in control. Depression induced injury to hepatic tissues. Oral supplementation with anise oil and geranium oil ameliorated body weight, serum bile acid and vitamin D and liver histology in depressed rats.

Depression treatment persists for a long time, so the search for a new herbal treatment is of concern due to available sources, cheap and no side effects of herbal plants. Anise oil and geranium oil improved body weight, food consumption, water intake, animal behavioral tests, cerebral cortex and hippocampus areas neurotransmitters, serum bile acid and vitamin D and liver histology in depression.

This study aims to compare the antioxidant and antimicrobial activity of different parts (tip, mid and base portion) of lemongrass leaves for application as a natural ingredient in the functional drink.

Lemongrass leaf powder was prepared from different parts of leaves and evaluated for nutritional composition. Additionally, the extracts of different portions of lemongrass leaves were analyzed for total phenolics, free radical scavenging activities, ferric reducing antioxidant potential (FRAP) and antimicrobial activities for their application in food products.

Tip portion of lemongrass leaf anticipated significantly (p < 0.05) higher contents of ash, protein, calcium, potassium and iron i.e. 6.2 mg/100 g, 18 mg/100 g, 340 ppm, 819 ppm and 32 ppm, respectively. Maximum (p < 0.05) phenolics (14.7 mg GAE/100 g), 2,2-diphenyl-1-picryl-hydroxyl (86.3%) and FRAP (200 mmol/100 g) were observed in lemongrass leaf tip methanolic extracts. Moreover, lemongrass leaf tip hydro-methanolic extracts portrayed maximum zone of inhibition against E. coli and Staphylococcus aureus i.e. 16.7 and 18.2 mm, respectively.

This study demonstrated higher antimicrobial and antioxidant activities of the tip of lemongrass leaves as compared with mid and base portions, hence suggesting its role in the improvement of physicochemical, antimicrobial and antioxidant properties of food products. Consequently, the application of lemongrass methanolic extract up to 10% remarkably enhanced the nutritional value and sensorial acceptance of the beverages.

The present research draws evidence from laboratory analysis of fresh lemongrass grown in Pakistan. The findings suggest that lemongrass methanolic extracts could be used as a nutritionally rich source of antioxidant activity in functional drinks.

The aim was not to perform a systematic review but firstly to search in PubMed, Science Direct, Scopus and Web of Science databases on the papers published in the last five years using tools for reviewing the statement of preferred information item for systematic reviews without focusing on a randomized analysis and secondly to perform a bibliometric analysis on the properties of films and coatings added of tocopherol for food packaging.

On January 24, 2022, information was sought on the properties of films and coatings added of tocopherol for use as food packaging published in PubMed, Science Direct, Scopus and Web of Science databases. Further analysis was performed using bibliometric indicators with the VOSviewer tool.

The searches returned 33 studies concerning the properties of films and coatings added of tocopherol for food packaging, which were analyzed together for a better understanding of the results. Data analysis using the VOSviewer tool allowed a better visualization and exploration of these words and the development of maps that showed the main links between the publications.

In the area of food science and technology, the development of polymers capable of promoting the extension of the shelf life of food products is sought, so the knowledge of the properties is vital for this research area since combining a biodegradable polymeric material with a natural antioxidant active is of great interest for modern society since they associate environmental preservation with food preservation.

In order to be able to use the aroma hand massage as a skill that can be done by a nurse who does not have a special aromatherapy technique, we examine anti-stress effects of simplified aroma hand massage for healthy subjects. We evaluated the anti-stress action of aroma hand massage and the different components of the procedure in 20 healthy women in their twenties. We used autonomic nervous function measured via electrocardiogram as an index of stress. After conducting a baseline electrocardiogram, we induced stress in the participants by asking them to spend 30 minutes completing Kraepelin's arithmetic test. We then administered various treatments and examined the anti-stress effects. Kraepelin's test significantly increased sympathetic nervous function and significantly reduced parasympathetic nervous function. Compared with massage without essential oil or aroma inhalation, aroma hand massage significantly increased parasympathetic nervous function and significantly decreased sympathetic nervous function. The effect of the aroma hand massage persisted when the procedure was simplified. The anti-stress action of the aroma hand massage indicates that it might have beneficial application as a nursing technique. There are several limitations in this study; ambiguities of low component/high component ratio of heart rate variability and bias by small subjects groups of the same women.