DIET FACTOR (Journal of Nutritional and Food Sciences)

Nanotechnology in Food: Processing, Packaging, and Preservation

Aqsa Jamshaid — 2024-09-30

Nanotechnology entails creating, characterizing, and employing structures with sizes ranging from 1 to 100, significantly influencing medicine, engineering, agriculture, and food. Nanomaterials hold potential for the development of high-quality, healthier, and safer foods improving shelf life and reducing contaminations. Food safety and security are gaining much attention globally to maintain a consistent supply of nutrient-rich and safe food. Many disciplines of food science have been changed by the rapid growth of nanotechnology, particularly those involving food storage, processing, functioning, packaging, transportation, and other safety considerations. This review focuses on current advancements in food nano-packaging, such as active, smart, and improved packing. Nano-encapsulation improves food processing by releasing bioactive chemicals, increasing bioavailability, and extending shelf life. Additionally, applications of nanotechnology in agriculture and food, including nano-sensors, nano-encapsulation, nanocomposites, food packaging, and nano-emulsions are discussed. Despite tremendous advancements in nanotechnology in food items, nanomaterials and nanoparticle toxicity are not fully understood. If the chemical mechanisms through which nanomaterials interact with food are not completely understood, we may face a nano-toxicity catastrophe, hence they must be further characterized and their usage must be carefully controlled.

Nutritional Analysis of Wheat Flour at Hyderabad for Detection of Essential and Toxic Metals

Sharmeen Mehmood — 2024-09-30

Wheat flour is basic diet in Asian countries. Quality of wheat flour and milling process has been changing day by day which have profound impact on nutrition value of wheat flour. Objective: To carry out Nutritional assessment of whole and refined wheat flour grinded locally at 13 mills of Hyderabad to determine presence of essential and toxic metals. Methods: Whole and refined wheat flour were randomly collected from 13 flour mills of Hyderabad for determination of moisture, ash, fat, fiber, carbohydrates, proteins, essential (Fe, Zn and Mn) and Toxic (Cd, Cr, Pb and Cu) metals with standard scientific methods. Results: High moisture has been recorded in F.M.13 mill in whole and refined flour as 12.5% and 11.8% respectively where as low moisture 7.1% has been found in whole flour in F.M.10 mill and 7.4% in refined flour in F.M.01 mill. F.M.04 contains high Iron in whole and refined wheat flour as 0.91±1.1 and 0.74±0.5mg/kg respectively. Zinc content has been high in F.M.10 and F.M.11 as 9.95±5.6mg/kg and 8.66±5.1mg/kg respectively. Cadmium has been high in F.M.09 as 0.06±0.01mg/kg in refined flour whereas Lead has been high in F.M.09 as 0.28±0.13mg/kg in whole wheat flour. Conclusions: Carbohydrates have been high whereas fiber and protein has been low in refined flour. Fe, Zn and Mn has been significantly low whereas Cd, Pb, Cr and Cu has been significantly high in refined wheat flour. It is concluded that consumption of whole wheat flour is better than refined wheat flour.

Development and Quality, Chemical and Sensory Evaluation of Nutritive Herbal Blend

Shanza Manzoor — 2024-09-30

Herbal blends have obtained popularity due to their health benefits, good fragrance and antioxidant capacity. Herbal tea is a famous drink due to its low cost, attractive taste and aroma. Objectives: To assess the nutritional properties of herbal blends and to develop an herbal blend using locally available herbs. Methods: The developed herbal blend was 40% rose, 15% lemongrass, 15% Tulsi leaves, 10% cinnamon, 10% ginger and 10% fennel. Rose, Tulsi and lemongrass leave was dried in a hot air oven. All ingredients were ground. Then this prepared ground herbal mixture was subjected to proximate analysis for moisture, ash content, crude protein, crude fat and crude fiber. Afterwards, physiochemical and sensory tests of prepared tea were done to check the pH, colour and sensory evaluation of the tea. Then the developed tea was subjected to phytochemical and antioxidant activity assays to check total phenolic contents and 1,1-Diphenyl-2-picrylhydrazyl. Proximate analysis and physiochemical analysis of the product were done at regular intervals. Results: Sensory characteristics and consumer acceptability of mixed herbal blends as tea alternative was evaluated through the hedonic survey. Sensory scores were higher for the prepared herbal blend as compared to the control. Conclusions: It was concluded that the developed herbal blend possessed significant nutritional value and antioxidant activity, making it an attractive alternative to tea. Its pleasant taste and ability to stay stable over time indicate that herbs can be used to make healthy, inexpensive drinks. Further studies are required to enhance its functional applications.

The Diet Equation: Linking Food, Genetics, and Wellness

Shakira Ghazanfar — 2024-09-30

Recent research demonstrates that food affects our physiology, and genetic code, influencing health and life span. Our knowledge of diet and wellness has increased significantly, highlighting the connection between our genetic makeup and what we eat in our daily routine. This method changes our conviction about health and offers a modified path to a great lifestyle [1].

Historically, all types of dietary guidelines were based on the study of a large population and generally recommended to everyone. After the involvement of genetic research, the approaches have been different now, a study revealed that everybody processes food and absorbs nutrients differently according to their genetic makeup. For example, some people might metabolize caffeine slowly compared to others, whereas some people have a genetic tendency to lactose intolerance. As per the type of nutritional information, it is stated that nutrients can change the genetic information over the generations.

Nutritional genomics also known as nutrigenomics, explores the relationship between the human genome, diet, and health outcomes. Researchers reveal how our body responds to different types of food and nutrients, and also identify the interaction between specific food compounds and genes. Food contains micro and macronutrients and their breakdown activates the genetic switches to regulate the genome.

Furthermore, the development of individual genetic testing helps to identify the personal genetic makeup and design their food accordingly, helping to make decisions about the nutrients. The significant increase in cases of diabetes, cardiovascular disease, and obesity has been linked to the high sugar and fat content typical of Western lifestyles. Medical anthropologists and researchers have termed this phenomenon a ‘disease of civilization’.

Despite these advancements in the field of nutrigenomics, the integration of genetics and diet is not without challenges. One of the major concerns is the interpretation and application of genetic information. Furthermore, there is a need for more rigorous clinical studies to validate the effect of a personalized based diet on genetic information.

Additionally, ethical considerations surrounding genetic data privacy and potential misuse of genetic information are paramount. Assurance that genetic data is handled with confidentiality and that personalized dietary recommendations are based on robust scientific evidence is crucial for maintaining public health.

With the advancement in genomics, data science, and biotechnology. We can anticipate a more nuanced understanding of how genetic variations influence nutritional needs and health outcomes.

In conclusion, the intersection of genetics, food, and wellness represents a promising frontier in personalized medicine. As research and technology progress, the diet equation will become increasingly sophisticated, paving the way for a future where our diets are as unique as our genetic blueprints.