Food and Health
Volume:6 Issue: 2, Spring 2023

In this research, the variables of oat flour (5, 10 and 15%) and date liquid sugar from Kaluteh dates (10, 20 and 30%) were used instead of wheat flour and sugar respectively to reduce energy intake. Cookie properties including technological indicators, crust color components and sensory characteristics were investigated. The linear effect of oat flour significantly affected moisture and porosity (p<0.0001), while the quadratic effect of date liquid sugar only affected specific volume (p<0.05). The interaction effect showed moisture and texture first increased then decreased with higher levels of both variables, while specific volume and porosity showed the opposite trend. The linear effect of oat flour decreased L* and increased a* and b* color components, while the quadratic effect of date liquid sugar increased a* and b*. The interaction effect significantly increased taste and overall acceptance in sensory evaluation. The optimal formulations were determined as 7.29% oat flour and 28.710% date liquid sugar.

Ferulago angulata is a plant known for its phenolic compounds with antioxidant activity. This study aimed to evaluate the flavonoid content antioxidant, and antibacterial properties of F. angulata extract obtained through maceration and ultrasound-assisted extraction methods. Optimal extraction conditions for flavonoid content were determined. The maceration method yielded the highest flavonoid content (276.45 µg QE/ml) with 4 hours of extraction, 250 rpm stirring speed, and 100% ethanol solvent. The ultrasound-assisted method achieved maximum flavonoid content (375.12 µg QE/ml) with 15 minutes of extraction, 140 rpm stirring speed, and 100% ethanol solvent. The maceration extraction method showed the largest inhibition zone diameter, particularly against Staphylococcus aureus, a gram-positive bacterium, indicating strong antibacterial activity. The smallest inhibition zone diameter was observed against Escherichia coli, a gram-negative bacterium. The extraction method significantly influenced the antibacterial properties of the extracts. These findings contribute to understanding the potential applications of F. angulata as a natural source of antioxidants and antibacterial agents.

Childhood obesity has been known as a world problem. Many diseases, including mental health problems, have been associated with childhood obesity. This study has shown the association between eating behaviors in obese children and their mental health problems. In this cross-sectional study, 161 students aged 7-12 were selected from Tehran's elementary schools. Eating behaviors of children were obtained using the CEBQ, and mental health problems were obtained by the SDQ completed by parents. Standard methods also measured anthropometric indices. Statistical analysis was performed using chi-square, Pearson coefficient, and stepwise multivariate linear regression to examine the CEBQ, SDQ and BMI z-score relationship. The mean age of participants was 9.4±1.88 years. Out of them, 40.4% were boys and 59.6% were girls. The food approach scales significantly correlated with the child's BMI z-score. The food avoidance scales also showed an inverse and significant correlation with BMI z-score. The hyperactivity score also showed a positive and significant relationship with food avoidance behaviors and a negative and significant relationship with BMI z-score. Our findings suggest that children with mental health problems may exhibit more food approach and avoidance behaviors, which are strongly and directly related to childhood obesity.

Milk desserts are semi-solid complexes with a proteinaceous structure that are very popular among Iranian consumers. A milk dessert was prepared with whole milk, sugar, corn starch, gelatin, and Sargassum angustifolium powder (SAP). The effect of SAP (0, 0.4%, and 0.8%) on the physicochemical, microbial, and sensory properties of the milk dessert during 30 days of storage was evaluated. The results showed that acidity (0.18-0.21), dry matter (24.57%-24.80%), Brix (22.39-22.63), ash (0.86-0.89), fat (3.52%-3.80%), and protein content (4.05%-4.29%) of the milk dessert increased in the presence of SAP. The results showed that the stability and viscosity of samples containing SAP were higher than samples without this macroalgae. As the level of SAP increased, the color values, total viable bacterial count, and fungi population of the milk dessert samples changed significantly (p<0.05). Sensory property evaluation showed that the samples treated with 0.4% SAP had a proper general acceptance score on the 30th day. Finally, the T1-treated sample with 0.4% SAP was chosen as the best formulation for enriched milk dessert production.

Biogenic amines (BAs) are a category of food poisoning agents that differ from bacterial and viral pathogens, posing various problems including allergic complications and potential links to cancer. This study aims to determine the levels of putrescine and cadaverine using high-performance liquid chromatography (HPLC) to monitor changes in the content of these two dominant BAs in red meat. The effects of three temperature conditions (room temperature at 25 °C for 4 days, refrigerator conditions at 2-4 °C for 6 days, and freezing conditions at -18 °C for one year) were investigated. The results show that the increase in cadaverine and putrescine levels differed significantly (p<0.05) among the temperature conditions, and the amounts of these two BAs varied noticeably. At room temperature, putrescine levels increased, while cadaverine levels exhibited a significant increment in the refrigerator and freezing temperatures. Additionally, the formation of BAs varied based on the different cuts of meat used in meat products. Statistical analysis of the data indicates that the storage method for meat, even under proper cooling conditions, can lead to BA production in the presence or absence of microbial floral agents at each temperature.