DIET FACTOR (Journal of Nutritional and Food Sciences)

Addressing Food Security and Nutritional Challenges: A Comprehensive Systematic Review of Health Administration Strategies for Vulnerable Communities in South Asia

Aroob Aslam — 2024-12-31

South Asia having problems with food deficiency and malnutrition, which are made more problematic by ongoing poverty, fast increase in population, environmental loss, and unstable sociopolitical circumstances. This systematic approach analyzes how good is the health administration techniques that increased food security and nutritional benefits for the region's most disadvantaged inhabitants work. It evaluated a lot of health policies and initiatives that have been seen in South Asian nations, such as Bangladesh, Nepal, Bhutan, India, Pakistan, and Sri Lanka. Material from 2013 to 2023 was included in the review, which was occurred by employing a comprehensive search plan across seven electronic databases. Studies that were relevant to South Asian countries were given favoritism when selecting the studies, which focused on peer-reviewed publications that evaluated health policies and treatments related to food security and malnutrition. Thirteen studies in all were included following accurate screening program and a quality evaluation utilizing PRISMA guidelines. The study summarized research on women's empowerment plan, integrated resource management, agricultural interventions, and direct food assistance. It highlighted both effective strategies and areas in need of development, providing evidence-based suggestions for program optimization and policy improvements. The final objective was to develop practical insights that help improve food security, strengthen health administration procedures, and boost nutritional values for the most vulnerable communities in the region.

Effectiveness of Fenugreek Seeds against Polycystic Ovarian Syndrome

Umrah Zafar — 2024-12-31

Polycystic Ovarian Syndrome (PCOS) is one of the most common hormonal issues which predominantly affects women among reproductive years and can lead to irregular menstrual cycles, infertility, miscarriages, and excessive facial hairs. Infertility, obesity, lipid metabolism disorders, and insulin resistance are at the root of Polycystic Ovarian Syndrome. It is diagnosed with ultrasound and blood hormonal tests. Phytomedicines have been used in ancient times and recent research has approved potential benefits to advance disease treatment. Asia, Europe, and the Mediterranean region are home to fenugreek. Fenugreek may regulate estrogen and testosterone levels, which is effective against Polycystic Ovarian Syndrome. In women with polycystic ovary syndrome, fenugreek improved body weight, number of ovarian cysts, ovary size, irregular hair growth, and monthly regularity. Sonographic results and menstrual cycle are improved in polycystic Ovarian Syndrome women receiving adjuvant therapy to the fenugreek seed extract. The effectiveness of a standardized Trigonella foenum- graecum extract (Furocyst®) as a phytotherapeutic agent for the efficient management of Polycystic Ovarian Syndrome has been reported in literature [1]. Fenugreek seeds act as functional food that can give various health related benefits beyond basic nutrition. This review aimed to highlight the therapeutic effects of fenugreek seeds in the management of Polycystic Ovarian Syndrome.

Development and Evaluation of Cookies Made with Different Ratios of Red Beans and Chia Seeds

Insharah Saleem — 2024-12-31

Chia seeds and red kidney beans are rich in fiber and protein content respectively and also help in the prevention of heart disease and maintaining blood glucose levels. Objectives: To alternate heavy and fatty snacking with nutritious snacking so it can be consumed by all individuals and provide nutritious benefits. Methods: The process was done by making flour of chia seeds and red kidney beans by washing and soaking them in water for 7-8 hours and after sun drying grinding them into the powder form. Then cookies were baked by using different ratios of chia seeds and red kidney beans. After their preparation, physicochemical properties, sensory evaluation and proximate analysis were also done to examine the properties of 3 control groups of cookies. Results: The sample cookie B with a ratio (60:40) has overall acceptability for appearance, texture, smell and taste. The Cookie Sample B (60:40) has the highest protein (43.30%) and fiber (24.40). The dry matter and ash% of cookie sample C (70:30) are the highest at (55.37%) and (8.86%). The fat of cookie C (70:30) is the highest (8.86) among all the three samples. The cookie sample B (60:40) has the lowest fat content of about (22.45%). Conclusions: It was concluded that cookie sample B (60:40) has overall better nutritional qualities as compared to the other two samples and all the ingredients used in making the recipe of cookies are easily available in local markets.

Determination of the Temperature and Time Required for Formation of Safe Levels of Acrylamide in Bakery Products

Saman Qadeer — 2024-12-31

Acrylamide as a toxic and carcinogenic substance is produced naturally during high-temperature methods used in baking. Objectives: To evaluate the temperature and time required for the formation of safe levels of acrylamide in bakery products. Methods: All developed bakery products were evaluated for their chemical elements i.e. fiber, moisture, ash, protein, crude, and crude fat were calculated according to their relevant methods. Bakery product ingredients were procured from the local market of Lahore. Furthermore, developed products were quantified for acrylamide concentration using high-performance liquid chromatography (HPLC) technique. Three samples were prepared Control group (T0), Treatment plan 1 (T1), Treatment plan 2 (T2). From each group, 10g of sample was procured for analysis. Results: Pizza treated at T0 (220°C, 15min), T1 (210°C, 20 mints), and T2 (230°C, 10 min) had the following concentration of acrylamide (15.66 ± 3.05, ND, 32.33 ± 2.08 µ/kg), T0 (18°◦C, 20 mints), T1 (175°C, 25 mints), T2 (195◦C, 15 mints), showed acrylamide as (66.66 ± 2.51, 42.66 ± 3.05, 90 ± 1.73 µ/kg) and Cake T0 (160-15 mints), T1 (150-20 mints), T2 (170◦C, 10mins) acrylamide quantified (15.66 ± 2.51, ND, 34.33 ± 2.08µ/kg) and Biscuit (66.66 ± 2.51, 42.66.33 ± 3.05, 90 ± 1.73µ/kg). Conclusions: It was concluded that treating T1 (210°C for 20 mints -ND), To (175°C for 25 mints - 48.33 µ/kg), and T3 (150°C for 20 mints-ND) can reduce and mitigate the formation of acrylamide following. Low temperature and high time could serve as an efficient strategy to reduce acrylamide and optimize the process.

The Use of Preservatives in Food: A Shift Toward Natural Alternatives

Muhammad Imran Sajid — 2024-12-31

Preservatives are defined as anything that elongates the shelf life of food. It helps to prevent the spoilage of food by microorganisms and enhance its flavor, taste, and color. It is estimated that a total of 2,00,000 tons of food preservatives are used annually [1]. Salt, honey, and sugar are the natural preservatives used to preserve food for centuries. With the increase in food demand, many chemicals have been prepared to preserve food more effectively and efficiently.

Artificial preservatives have increased greatly during the last decade because of modernization, the food industry, and media advertisement [2]. The artificial food preservatives can provide us with prompt effects but in the long run, it could act as a poison if constantly ingested. When converted into nitrous acid inside, these artificial preservatives can be toxic: nitrates and nitrites. These preservatives can cause cancer in various organs. Benzoates which are used as antimicrobial agents cause asthma, allergies, and rashes.

Sorbates, another class of antimicrobial agents, have a lower rate of conversion into harmful substances within the body. There are some reports claiming it causes skin conditions such as urticaria and dermatitis [3]. As a result of this, there is an increased public awareness of the harmful effects of artificial preservatives on health, leading the public to demand safer alternatives.

This demand led many researchers to find alternative natural preservatives that can give the same antimicrobial and antioxidant efficacy. The widely studied natural preservatives alternative to artificial preservatives are polyphenols. Polyphenols are the secondary metabolites produced by plants in response to infection, stress conditions, and UV exposure.

Polyphenols have shown promising effects and no side effects on human health have been observed. It has been noticed that polyphenols have low stability, and their antioxidant activity is not efficient if they are directly used in food products. Various environmental factors such as heat, pH, electrolyte concentration, and oxidants affect their stability. Encapsulation has emerged as an effective solution to improve polyphenols' stability and controlled release in food products. It not only improves the stability and antioxidant character, but it is also seen that sensory characteristics (aroma, flavor, and food acceptability), shelf life, and antioxidant activity of polyphenols have shown better scores after encapsulation.

In conclusion, while artificial preservatives have been widely used for their effectiveness, growing concerns over their health implications have led to increased interest in natural alternatives like polyphenols. Encapsulation technology shows promise in addressing the challenges of polyphenol instability, offering a safer and more sustainable option for food preservation.