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Article
Publication date: 6 September 2023

Aiman Yahaya, Syahrullail Samion and Mohd Kameil Abdul Hamid

The purpose of this study is to investigate the use of micro-pits technology to the problem of tribological performance in a sliding motion.

Abstract

Purpose

The purpose of this study is to investigate the use of micro-pits technology to the problem of tribological performance in a sliding motion.

Design/methodology/approach

Vegetable oil is a sustainable and economically viable alternative to both mineral and synthetic oils, offering significant savings in both the cost of research and manufacturing. To solve the depriving issue and boost lubrication film thickness, the micro-pits on the surface may function as reservoirs that provide the oil to the contact inlet area. In this research, an aluminium block is used as the workpiece material in an evaluation of a through pin-on-disc tribotester. Lubricating oil in the form of super olein (SO) was used in the experiment.

Findings

The results show that the friction performance during a rubbing process between a hemispherical pin and an aluminium block lubricated with SO using aluminium alloy materials, AA5083, was significantly improved.

Originality/value

In this study, a material that breaks down called SO, which is derived from the fractionation of palm olein, was used to use a modified aluminium micro-pit sample that will serve as a lubricant reservoir in pin-on-disc tribotester.

Peer review

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-07-2023-0200/

Details

Industrial Lubrication and Tribology, vol. 75 no. 9
Type: Research Article
ISSN: 0036-8792

Keywords

Article
Publication date: 16 May 2023

Masoumeh Atefi, Mohammad Hassan Entezari and Hamid Vahedi

This paper aims to examine the effect of sesame oil (SO) on fatigue and mental health status in women with nonalcoholic fatty liver disease (NAFLD) undergoing a weight-loss diet.

Abstract

Purpose

This paper aims to examine the effect of sesame oil (SO) on fatigue and mental health status in women with nonalcoholic fatty liver disease (NAFLD) undergoing a weight-loss diet.

Design/methodology/approach

In total, 60 women with NAFLD were randomly assigned to receive 30 g/day of either SO (n = 30) or sunflower oil (n = 30). All the patients received a hypocaloric diet (−500 kcal/day) for 12 weeks in a double-blinded controlled trial. Anthropometric indices, dietary intake, physical activity, fatigue and mental health status were measured at the baseline and the trial cessation.

Findings

In total, 53 participants completed the intervention. Significant reductions in anthropometric indices were observed in both groups (p-value = 0.001). Following SO, fatigue (p-value = 0.002), anxiety (p-value = 0.011) and depression (p-value = 0.013) scores were significantly reduced, while no significant changes were observed in stress scores.

Originality/value

In summary, the present study was conducted to assess the efficacy of SO consumption on fatigue and mental health status among patients with NAFLD. The results revealed SO consumption significantly reduced fatigue, anxiety and depression scores in comparison with the control group, but not for stress scores. Further clinical trials, different doses, with a longer duration of intervention, in different groups, are necessary to confirm the veracity of the results.

Details

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

Keywords

Article
Publication date: 12 February 2024

Mohammad Zamani, Zahra Sohrabi, Ladan Aghakhani, Kimia Leilami, Saeed Nosratabadi, Zahra Namkhah, Cain Clark, Neda Haghighat, Omid Asbaghi and Fatemeh Fathi

Previous research indicates that vitamin D and omega-3 co-supplementation may benefit overall health, but current evidence regarding its effects on lipid profile remains unclear…

Abstract

Purpose

Previous research indicates that vitamin D and omega-3 co-supplementation may benefit overall health, but current evidence regarding its effects on lipid profile remains unclear. The present systematic review and meta-analysis aimed to examine the effects of vitamin D and omega-3 co-supplementation on lipid profile (total cholesterol [TC], low-density lipoprotein [LDL], triglyceride [TG] and high-density lipoprotein [HDL]) in adults.

Design/methodology/approach

In this systematic review and meta-analysis, relevant studies were obtained by searching the PubMed, Scopus and Web of Science databases (from inception to January 2022). Weighted mean differences and 95% confidence intervals were estimated via a random-effects model. Heterogeneity, sensitivity analysis and publication bias were reported using standard methods.

Findings

Pooled analysis of six randomized controlled trials (RCTs) revealed that vitamin D and omega-3 co-supplementation yielded significant reductions in TG (p = 0.631). A pooled analysis of five trials indicated a significant association between omega-3 and vitamin D treatment and reductions in TC (p = 0.001) and LDL (p = 0.001). Although, pooled analyses of omega-3 and vitamin D did not significantly affect HDL.

Originality/value

The findings suggest that vitamin D and omega-3 co-supplementation lowers TG, TC and LDL in adults. Future, large-scale, RCTs on various populations are needed to elucidate further beneficial effects of vitamin D and omega-3 co-supplementation on lipid profile and establish guidelines for clinical practice.

Details

Nutrition & Food Science , vol. 54 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 7 February 2024

Chinkle Kaur and Jasleen Kaur

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and…

Abstract

Purpose

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.

Design/methodology/approach

In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.

Findings

Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.

Originality/value

Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

Article
Publication date: 29 February 2024

Alissa Nicole DeBruyne and Sharareh Hekmat

The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean…

Abstract

Purpose

The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability.

Design/methodology/approach

The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples.

Findings

Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow’s milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt.

Originality/value

Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 26 February 2024

Mohammad Moradiani, Ariyo Movahedi and Abolghassem Djazayery

This study aims to assess the association of Healthy Eating Index (HEI) with levels of fasting blood sugar (FBS) and lipid profile in normoglycemic and elevated FBS patients.

Abstract

Purpose

This study aims to assess the association of Healthy Eating Index (HEI) with levels of fasting blood sugar (FBS) and lipid profile in normoglycemic and elevated FBS patients.

Design/methodology/approach

This case-control study was conducted on 144 participants, namely, 72 normoglycemic subjects (FBS < 100 mg/dl) and 72 high-glycemic patients (FBS ≥ 100 mg/dl) aged 20–60 years of age, who were selected from the nutrition and diet clinics in Tehran city. The dietary intake was collected by using a validated food frequency questionnaire to determine the HEI score.

Findings

The mean±SD age and body mass index of participants were 47.1 ± 12.7 years and 29.6 ± 6.0 kg/m2, respectively. The median (interquartile range) of HEI scores in the normoglycemic group and the high-glycemia group were 19.34 (15.24–24.31) and 16.53 (13.35–24.07), respectively. In the overall population, the findings of the multi-variable linear regression model indicated a positive association between the HEI score and high-density lipoprotein-cholesterol (HDL-C) (ß = 0.34; 95%CI: 0.05–0.64, P = 0.01). However, there is no significant association between HEI and HDL-C in normoglycemic (ß = 0.19; 95%CI: −0.31, 0.69, P = 0.45) and hyperglycemic subjects (ß = 0.28; 95%CI: −0.10–0.66, P = 0.15). Furthermore, the association of HEI with levels of FBS, triglycerides (TGs) and low-density lipoprotein-cholesterol (LDL-C) was not significant in any of the analyzed groups, including the total population, normoglycemic individuals and hyperglycemic subjects.

Originality/value

This study was the first study to assess the role of HEI and its components with levels of FBS and lipid profile in normoglycemic and hyperglycemic individuals in Iran. The findings suggested that higher adherence to HEI may be associated with an increase in the HDL-C level. However, HEI could not predict FBS, TGs and LDL-C levels in the adult population.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 5 January 2024

Neslihan Arslan and Eda Köksal

The goal of this narrative review was to look at the link between the Mediterranean diet (MD) and the telomere length. Furthermore, this study aims to understand the impact of the…

Abstract

Purpose

The goal of this narrative review was to look at the link between the Mediterranean diet (MD) and the telomere length. Furthermore, this study aims to understand the impact of the MD on obesity-related telomere length.

Design/methodology/approach

Relevant literature was reviewed to explore the potential influence of the MD on telomere length and its association with obesity.

Findings

The MD is one of the healthiest diets of all known dietary patterns, and it is also linked to the telomere length. Except for fruits and vegetables, the main findings for other MD components are inconsistent. In terms of antioxidant and antiinflammatory properties, using the MD as a weight loss approach is a good method. For predicting changes in obesity characteristics, the initial telomere length is critical. However, there are not many studies in the field that have looked at the MD as a weight loss approach and its link to the telomere length. As a result, more research is needed to understand these connections in various groups.

Originality/value

This study is unique since it examines the MD, telomere length and obesity-related consequences. This study examines the MD, telomere length and obesity to determine if the MD can help lose weight while maintaining telomere length. As there are few studies on MD weight loss and telomere length, the work emphasizes the need for greater research in this area. This study fills a research gap and improves the understanding of nutrition, telomere biology and obesity-related outcomes.

Details

Nutrition & Food Science , vol. 54 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 10 May 2023

Merve Guldali, Hakan Guveli, Ferhat Cetin, Emre Batuhan Kenger, Tugce Ozlu and Can Ergun

Diabetes is one of the health problems of increasing importance owing to the increase in its incidence and the problems it causes, and it is closely related to nutrition. This…

Abstract

Purpose

Diabetes is one of the health problems of increasing importance owing to the increase in its incidence and the problems it causes, and it is closely related to nutrition. This study aims to determine the relationship between the dietary inflammatory index (DII) scores of individuals with type 2 diabetes, depression, anxiety and quality of life.

Design/methodology/approach

In this cross-sectional study, 158 individuals with type 2 diabetes who applied to a nutrition and diet outpatient clinic of a private hospital in Istanbul were included. Their depression status was evaluated using the Beck Depression Inventory; their anxiety status was evaluated using the Beck Anxiety Inventory; and their quality of life was evaluated using the Short Form 36 Quality of Life scale. One-way ANOVA test was used to define the difference between groups. All test results were evaluated at a significance level of 0.05.

Findings

There was no significant relationship between DII scores, depression (p = 0.814) and anxiety (p = 0.817). However, a significant decrease was observed in the scores of the quality of life criterion in the groups with high depression and anxiety scores (p < 0.05). In addition, participants with high anxiety states had higher HbA1c levels (p = 0.043).

Originality/value

Individuals in this sample with no known psychiatric diagnosis or treatment history demonstrated a significant relationship between depression and anxiety scores and quality of life.

Details

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

Keywords

Article
Publication date: 22 January 2024

Shirin Hassanizadeh, Zahra Darabi, Maryam Khosravi, Masoud Mirzaei and Mahdieh Hosseinzadeh

The COVID-19 pandemic has caused significant mortality and morbidity worldwide. However, the role of dietary patterns as a potential risk factor for COVID-19 has not been well…

Abstract

Purpose

The COVID-19 pandemic has caused significant mortality and morbidity worldwide. However, the role of dietary patterns as a potential risk factor for COVID-19 has not been well established, especially in studies with large samples. Therefore, this study aims to identify and evaluate the association between major dietary patterns and COVID-19 among adults from Iran.

Design/methodology/approach

In this cross-sectional study, the authors included 9,189 participants aged 20–70 who participated in the Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd study (TAMIZ). They used factor analysis to extract dietary patterns based on a food frequency questionnaire (FFQ). Then, they assessed the relationship between these dietary patterns and the odds of COVID-19.

Findings

This study identified two major dietary patterns: “high protein and high fiber” and “transitional”. Participants in the highest tertile of the “high protein and high fiber” dietary pattern, which included vegetables, fruits, dairy and various kinds of meats such as red meat, fish and poultry, had a lower odds of COVID-19 compared with those in the lowest tertile. However, the “transitional” dietary pattern did not affect the risk of COVID-19.

Originality/value

In conclusion, a “high protein, high fiber” diet may lower the odds of COVID-19. This study suggests that dietary patterns may influence the severity and spread of future similar pandemics.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 13 February 2024

Nagla Elshemy, Mona Ali and Reem Nofal

The purpose of this study is to successfully apply ultrasonic waves for the quick extraction of flax seed gum from flaxseed hull or whole seed and compare it to the standard…

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Abstract

Purpose

The purpose of this study is to successfully apply ultrasonic waves for the quick extraction of flax seed gum from flaxseed hull or whole seed and compare it to the standard technique of extraction.

Design/methodology/approach

The effect of the heating source, extracted time, temperature and pH of extracted solution on the extraction was studied. The obtained gum is subsequently used for silk screen printing on cotton, linen and viscous fabrics. Rheological properties and viscosity of the printing paste were scrutinized in the current study to get a better insight into this important polysaccharide. The output of this effort aimed to specify the parameters of the processes for printing textiles to serve in women’s fashion clothes by applying innovated handmade combinations of Islamic art motives using a quick and affordable method. Seven designs are executed, and inspiring from them, seven fashion designs of ladies’ clothes were designed virtually by Clo 3D software.

Findings

The result recorded that the new gum has excellent printing properties. In addition, they have better rheological properties, viscosity, chromatic strength and fastness qualities, all of which could help them in commercial production.

Research limitations/implications

Flaxseed and three different fabric types (Cotton, Linen and Viscous) were used.

Practical implications

Synthesis of a new biodegradable thickener from a natural resource, namely, flaxseed, by applying new technology to save time, water and energy.

Originality/value

Synthesis of eco-friendly biodegradable thickener and used in textile printing alternative to the synthetic thickener.

Details

Research Journal of Textile and Apparel, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1560-6074

Keywords

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