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traditional food,modern food and nutritional value of Sea buckthorn(Hippophae rhamnoides L.):a review

未来食品学报(英文) 2023年第3期3卷 191-205页

作者： Aruhan Chen Xiaowei Feng Byambasuren Dorjsuren Chimedragchaa Chimedtseren Tsend-Ayush Damda Chunhong Zhang Department of Rehabilitation Baotou Mongolian and Chinese Medicine HospitalBaotou 014040China Department of Mongolia Medicine Study International School of Mongolian MedicineMongolian National University of Medical SciencesUlaanbaatar 999097-15141Mongolia Department of Pharmacy Baotou Medical CollegeBaotou 014040China Department of Biochemistry School of Bio-medicineMongolian National University of Medical SciencesUlaanbaatar 999097-15141Mongolia

Sea buckthorn(Hippophae rhamnoides L.)is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn,rich in oleic acid,protein,amino acids and potassium and other *** buckthorn can also treat heart diseases,lung diseases and other *** review aims to sort out the traditional sea buckthorn food and modern sea buckthorn food,and provide important reference value for manufacturers to develop and utilize sea *** addition,it also clarifies the nutritional value of sea buckthorn,so as to provide strong support for the comprehensive utilization of sea buckthorn fruit food and the production direction of health care industry.

关键词： Sea buckthorn traditional food Modern food Nutritive value

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Reformulation of traditional Iranian food(Doeeneh)using probiotics:Bifidobacterium animalis *** BB-12,Lactobacillus acidophilus LA-5,Lacticaseibacillus rhamnosus LGG,and inulin and its effect on diabetic and non-diabetic rats

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food Quality and Safety 2023年第4期7卷 566-578页

作者： Mahdi AziziShafa Afshin Akhondzadeh Basti Anousheh Sharifan Ali Khanjari Department of food Science and Technology Science and Research BranchIslamic Azad UniversityTehranIran Department of food Hygiene and Quality Control Faculty of Veterinary MedicineUniversity of TehranTehranIran

Objectives:The purposes of this study were to produce novel formulations of Doeeneh using three probiotic strains and different inulin ratios and to investigate the survival of ***,the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also *** and Methods:Doeeneh,composed of milk and wheat bulgur,was enriched with different proportions of inulin and fermented by Bifidobacterium animalis *** BB-12(B),Lactobacillus acidophilus LA-5(A),Lacticaseibacillus rhamnosus LGG(R),and their *** physicochemical and sensory properties and probiotics viability were investigated for 14 *** was induced in albino rats by administration of alloxan monohydrate(150 mg/kg i.p.).Changes in weight and blood glucose were measured weekly,and food and water consumption were measured daily;total cholesterol and triglycerides were measured after 35 d by a biochemical ***:The increased proportion of high-degree of polymerization inulin decreased pH and increased ***,a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH *** result can show the buffering effect of inulin in Doeeneh as well;changes in pH were slow over time due to the presence of the buffering ***,the probiotics’survival was in the standard range even in the inulin-free ***,the Doeeneh sample containing 5%inulin(SABR3)considerably reduced the levels of blood glucose,total cholesterol,and triglyceride in diabetic ***,the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the ***:traditional foods and their preparation methods are a suitable target for the development of health-oriented products,and functional food with nutraceutical capabilities can be designed and produced based on them.

关键词： Synbiotics traditional food probiotics prebiotics functional food nutraceutical buffer effect biological properties

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Development of African Earthenware Container Imbedded with Nanosilver Particles for food Preservation

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Journal of Biomaterials and Nanobiotechnology 2014年第3期5卷 139-145页

作者： Djoulde Darman Roger Bakari Daoudou Bayoi James Etoa Francois Xavier The Higher Institute of Sahel University of MarouaMarouaCameroon Department of Biological Sciences Faculty of SciencesUniversity of MarouaMarouaCameroon Department of Microbiology Faculty of SciencesUniversity of Yaounde IYaoundeCameroon

With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4°C ± 1°C, 6 days at 15°C ± 5°C, and 4 days at 30°C ± 2°C. The calculated Q10 values were found to be in the range of 1.5 - 2.0.

关键词： Earthenware Nanosilver food Preservation food Packaging traditional food

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