Food Science Commons^™

Recent Insights On The Conformational Changes, Functionality, And Physiological Properties Of Plant-Based Protein–Polyphenol Conjugates, Mehnaza Manzoor, Zaria Fozonne Ngabou Tchameni, Zuhaib F. Bhat, Amit K. Jaiswal, Sundeep Jaglan

Articles

Plant proteins are promising sources of nutrition with enhanced health benefits due to their interaction with bioactive compounds like polyphenols. These interactions can form protein–polyphenol complexes with diverse properties and applications in the food, nutraceutical, and pharmaceutical industries. To exploit the potential of these conjugates, it is essential to understand how they are formed, characterized, and delivered. Various techniques such as spectroscopy, thermodynamics, and molecular docking simulations can reveal the mechanism and outcomes of protein–polyphenol binding. Moreover, the surface modification of protein–polyphenol conjugation can enhance the pharmacological effects of different drug molecules and enable their targeted delivery to specific tissues …

Physicochemical, Technofunctional, In Vitro Antioxidant, And In Situ Muscle Protein Synthesis Properties Of A Sprat (Sprattus Sprattus) Protein Hydrolysate, Niloofar Shekoohi, Azza Silotry Naik, Miryam Amigo Benevent, Padraigin A. Harnedy-Rothwell, Brian P. Carson, Richard J. Fitzgerald

Articles

This study characterized the physicochemical, technofunctional, and in vitro antioxidant properties along with the AA profile and score of a sprat protein enzymatic hydrolysate (SPH). Furthermore, the impact of the SPH on the growth, proliferation, and muscle protein synthesis (MPS) in skeletal muscle (C2C12) myotubes was examined. The SPH displayed good solubility and emulsion stabilization properties containing all essential and non-essential AAs. Limited additional hydrolysis was observed following in vitro-simulated gastrointestinal digestion (SGID) of the SPH. The SGID-treated SPH (SPH-SGID) displayed in vitro oxygen radical antioxidant capacity (ORAC) activity (549.42 μmol TE/g sample) and the ability to reduce (68%) reactive …

The Biological Responses Of Vitamin K2: A Comprehensive Review, Quanxiang Yan, Tao Zhang, Christine O'Connor, James W. Barlow, John Walsh, Gaia Scalabrino, Feng Xu, Helan Sheridan

Articles

Vitamin K1 (VitK1) and Vitamin K2 (VitK2), two important naturally occurring micronutrients in the VitK family, found, respectively, in green leafy plants and algae (VitK1) and animal and fermented foods (VitK2). The present review explores the multiple biological functions of VitK2 from recently published in vitro and in vivo studies, including promotion of osteogenesis, prevention of calcification, relief of menopausal symptoms, enhancement of mitochondrial energy release, hepato-and neuro-protective effects, and possible use in treatment of coronavirus disease. The mechanisms of action associated with these biological effects are also explored. Overall, the findings presented here suggest that VitK, especially VitK2, is …

A Review Of Alternative Proteins For Vegan Diets: Sources, Physico-Chemical Properties, Nutritional Equivalency, And Consumer Acceptance, Rutwick Surya Ulhas, Rajeev Ravindran, Alok Malviya, Anushree Priyadarshini, Brijesh K. Tiwari, Gaurav Rajauria

Articles

Alternate proteins are gaining popularity as a more sustainable and environmentally friendly alternative to animal-based proteins. These proteins are often considered healthier and are suitable for people following a vegetarian or vegan diet. Alternative proteins can be recovered from natural sources like legumes, grains, nuts, and seeds, while single cell proteins (mycoproteins), and algal proteins are being developed using cutting-edge technology to grow fungus, yeast and algal cells in a controlled environment, creating a more sustainable source of protein. Although, the demand for alternative protein products is increasing, there still happens to be a large gap in use among the …

Valorisation Of Crustacean And Bivalve Processing Side Streams For Industrial Fast Time-To-Market Products: A Review From The European Union Regulation Perspective, Yang Zou, Marc Heyndrickx, Jane Debode Jane Debode, Katleen Raes, Donatella De Pascale, Patrice Behan, Michelle Giltrap, Christine O'Connor, Runar Gjerp Solstad, Kjersi Lian, Themistoklis Altintzoglou, Ragnhild Dragoy, Nathalie Maria Scheers, Ingrid Undeland, Johan Robbens

Articles

A massive amount of crustaceans and bivalves are consumed each year, leading to millions of tons of processing side streams from the seafood industry. Considering the current trend of (bio)circular and zero-waste food production, crustacean and bivalve processing side streams (CBPS) seem a promising and emerging resource for producing high-value-added products. This paper highlights the general composition of CBPS with high commercial values, namely, protein, lipids, carotenoids, minerals and chitins. The extraction strategies of these fractions, including conventional chemical and environmentally friendly methods, are also discussed. This review presents and summarises CBPS as raw materials for developing fast time-to-market products …

Novel Biorefinery Process For Extraction Of Laminarin, Alginate And Protein From Brown Seaweed Using Hydrodynamic Cavitation, Xianglu Zhu, Laura Healy, Rahel Suchintita Das, M.L. Bhavya, Shanmugapriya Karuppusamy, Da-Wen Sun, Colm O'Donnell, Brijesh K. Tiwari

Articles

This paper investigates a novel biorefinery process designed for the extraction of valuable compounds from brown seaweed Alaria esculenta using hydrodynamic cavitation (HDC). A two-stage process was developed to maximize the value of seaweed biomass by control of the processing time, solvent selection and HDC conditions to extract laminarin, alginate, mannitol and protein in a cascading manner, maximizing the value of seaweed biomass. After the first extraction stage using 0.1 M HCl, membrane ultrafiltration was employed to separate laminarin and mannitol. The purity of the laminarin and mannitol obtained was up to 86.57 ± 3.72 % and 40.49 ± 2.78 …

Polyphenol Characterization And Antioxidant Capacity Of Multi-Species Swards Grown In Ireland—Environmental Sustainability And Nutraceutical Potential, Samuel Rapisarda, Nissreen Abu-Ghannam

Articles

Ruminant production systems are major contributors to greenhouse gases emissions, with animal feeding practices being the main cause for methane and nitrous oxide’s release. Although feeding animals forages has been proven to be more sustainable, traditional ryegrass monocultures still require a lot of input (e.g., fertilisers and pesticides). Multi-species swards, consisting of different swards, such as grasses, forage legumes and herbs, need less management and fertiliser, produce more dry matter, and also add a variety of phytochemicals into the animal diet. In particular, polyphenols have been associated with a positive impact on animal health and productivity. However, data on the …

A Review On Nanomaterials And Nanohybrids Based Bio-Nanocomposites For Food Packaging, Kalpani Y. Perera, Amit K. Jaiswal, Swarna Jaiswal

Articles

With an increasing demand for a novel, eco-friendly, high-performance packaging material “bio-nanocomposites” has attracted great attention in recent years. The review article aims at to evaluating recent innovation in bio-nanocomposites for food packaging applications. The current trends and research over the last three years of the various bio-nanocomposites including inorganic, organic nanomaterials, and nanohybrids, which are suitable as food packaging materials due to their advanced properties such as high mechanical, thermal, barrier, antimicrobial, and antioxidant are described in detail. In addition, the legislation, migration studies, and SWOT analysis on bio-nanocomposite film have been discussed. It has been observed that the …

Clove Essential Oil And Nanoclays-Based Active Food Packaging, Kalpani Y. Perera, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal

Articles

Active food packaging materials enhance the shelf-life of food products while reducing food waste. The current study aims to develop a biodegradable active food packaging material. The food packaging material was developed with the incorporation of clove essential oil, sodium alginate, gelatin, and nanoclay films were prepared. The influences of nanoclay and clove on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The lightness and yellowness increased by 1.06 folds and 3.34 folds when compared to clove (control), respectively. The UV barrier property 0.08±0.01nm in all films, while 8.37 folds reduction in transparency has been observed as …

Nanoclays And Curcumin Based Food Packaging Material For Intelligent Food Packaging Applications, Kalpani Y. Perera, Swarna Jaiswal, Amit K. Jaiswal, Shubham Sharma

Articles

Bionanocomposite packaging eco-friendly alternatives with enhanced characteristics. This study aimed to develop a bionanocomposite intelligent packaging. Sodium alginate, gelatin, Curcumin (Cur), glycerol, and Nanoclay (NC) films were prepared. The influences of nanoclay and curcumin on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The results showed that the lightness of films was reduced by 1.28 folds compared to NC (control) film, while the yellowness of films increased by 5.82 folds. Film transparency was reduced by 9.3 folds and a 3.46 folds increase in UV barrier properties was observed compared to NC (control) film. The highest tensile strength …

Cold Plasma Technology In Food Packaging, Kalpani Y. Perera, Jack Prendeville, Amit K. Jaiswal, Swarna Jaiswal

Articles

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion …

Developing Tasty And Nutritious Sustainable Foods Using Note By Note Cooking And 3d Food Printing, Roisin Burke, Pauline Danaher, Maria Peña Niebuhr

Conference papers

Aim:

Note by Note (NbN) cooking and 3D food printing individually and in combination allow for the creation of customized nutritious foods. NbN cooking involves making foods from pure compounds or mixtures of compounds and allows for reduction of food spoilage and increase of the global output of agriculture.

Method:

NbN recipes were developed using pure compounds and mixtures of pure compounds, and printed with a Procusini® 3D food printer. The food item was selected. In this study, “Pasta” was selected for the soya and hemp samples and “Chocolate” for the pea protein sample. The recipes were prepared and the …

Sodium Alginate, Nanoclay And Curcumin Based Food Packaging Material For Intelligent Food Packaging Applications, Kalpani Y. Perera, Máille Hopkins, Shubham Sharma, Brendan Duffy, Amit K. Jaiswal, Swarna Jaiswal

Articles

Bionanocomposite food packaging contains materials of biological origin which display high-performance activity when compared to biopolymers and are eco-friendly alternatives to conventional packaging materials. Intelligent packaging monitors the condition of the food or environment surrounding the food and communicates changes to the consumer. This study aimed to develop a bionanocomposite intelligent packaging material by utilising sodium alginate, nanoclay and curcumin. Sodium alginate (2 W/V% SA) film incorporated with 0.3 W/V% curcumin (Cur), glycerol, and nanoclay (NC) in various concentrations (0, 0.5, 1 and 2 W/V %) was prepared using the solvent casting method. The influences of nanoclay and curcumin on …

Biodegradable Active Bio-Nanocomposite Film For The Enhanced Shelf Life Of Tomatoes, Kalpani Y. Perera, Shubham Sharma, Brendan Duffy, Amit K. Jaiswal, Swarna Jaiswal

Articles

The increased environmental pollution has led to finding sustainable solutions for non-renewable plastic-based food packaging materials. Thus, the use of biomaterial-based packaging material has become an immense trend. This work aims at developing an antimicrobial biodegradable chitosanalginate bio-nano composite film with TiO2 nanoparticle (NPs) for food packaging applications. The film was developed by a solution casting method. The chemical, mechanical, thermal, barrier, antimicrobial, and biodegradable properties of the packaging films were evaluated. Packaging studies were performed for 15 days for cherry tomatoes. The designed packaging material had enhanced the mechanical properties with a significantly (p < 0.05) higher tensile strength of 15.76 folds and 2 fold higher elongation at break. The UV barrier properties increased by 88.6%, while the film transparency decreased by 87.23%. Molecular interaction of N-H covalent bonds was observed between alginate and chitosan together with TiO2 NPs. The developed bio-nano composite film showed antimicrobial activity against foodborne pathogens E. coli, S. aureus, S. typhi, and L. monocytogene with a log reduction of 7.08, 7.28, 6.04 & 6.02 log CFU/ml respectively at 24 hours incubation period. The film was completely biodegraded and a weight loss of 89.06% was observed in bio-nanocomposite film during the 3 months. Shelf-life estimation of cherry tomato using developed packaging films showed an increase in the shelf-life up to 8 days with stable pH, total soluble solids, and weight with no bacterial growth when packaged with prepared film. Owing to their improved mechanical, UV barrier, antibacterial, and biodegradability, the prepared active bio-nano composite packaging films could be considered a potential candidate for fruit packaging.

An Active Biodegradable Layer-By-Layer Film Based On Chitosan-Alginate-Tio2 For The Enhanced Shelf Life Of Tomatoes, Kalpani Y. Perera, Shubham Sharma, Brendan Duffy, Shiviani Pathania, Amit K. Jaiswal, Swarma Jaiswal

Articles

This work aims at developing biodegradable active chitosan-alginate layer-by-layer bio-nanocomposite film with TiO₂NPs using the solvent casting method followed by CaCl₂ crosslinking for food packaging applications. The developed films enhanced the tensile strength and elongation at break by 14.76 and 2 folds (p < 0.05) respectively. The UV barrier properties of CH-SA-0.3%TiO₂ film increased by 88.6%, while the film transparency decreased by 87.23%. All films showed antimicrobial activity against foodborne pathogens E. coli, S. aureus, S. typhi, and L. monocytogene. The film with 0.1%TiO₂ showed the complete killing of gram-positive bacteria. The CH-SA-0.1%TiO₂ film was completely biodegraded during the …

Bio-Based Food Packaging Material For Intelligent Food Packaging Applications For Chicken Fillets, Kalpani Y. Perera, Amit K. Jaiswal, Swarma Jaiswal, Shubham Sharma

Articles

Bionanocomposite packaging is made up of bio- based materials that have high performance activity and are ecologically sustainable alternatives to packaging made of synthetic polymers. Intelligent packaging retains track of the state of the food and the environment in which it is stored, and communicates relevant changes to the consumer through visualization or other methods. The aim of this study was to develop a bionanocomposite intelligent packaging material by utilising sodium alginate, gelatin, nanoclay and curcumin. Sodium alginate, gelatin film incorporated with Curcumin (Cur), and Nanoclay (NC) in various concentrations (0% W/V, 0.5% W/V, 1% W/V and 1. 5% W/V) …

Potential Psychoactive Effects Of Microalgal Bioactive Compounds For The Case Of Sleep And Mood Regulation: Opportunities And Challenges, Bozena Mccarthy, Graham O’Neill Dr, Nissreen Abu-Ghannam Prof.

Articles

Sleep deficiency is now considered an emerging global epidemic associated with many serious health problems, and a major cause of financial and social burdens. Sleep and mental health are closely connected, further exacerbating the negative impact of sleep deficiency on overall health and well-being. A major drawback of conventional treatments is the wide range of undesirable side-effects typically associated with benzodiazepines and antidepressants, which can be more debilitating than the initial disorder. It is therefore valuable to explore the efficiency of other remedies for complementarity and synergism with existing conventional treatments, leading to possible reduction in undesirable side-effects. This review …

The Biological Activity Of Tea Tree Oil And Hemp Seed Oil, Lakatos Lakatos, Samuel Obeng Apori, Julie Dunne, Furong Tian

Articles

The interest in hemp seed oil (HSO) and tea tree oil (TTO) in the medical and food industries is increasing. The current study compares their bioactivity to other plant oils, mainly focusing on hemp seed oils (HSOs) with various cannabidiol (CBD) contents. A DPPH assay was employed to evaluate the antioxidant activity. The antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis was evaluated using time–kill, minimum inhibition concentration (MIC), and Kirby–Bauer disk diffusion methods. Tea tree oil showed significantly higher antimicrobial activity against S. enteritidis compared to E. coli and S. aureus (p < 0.05). The antioxitant activity range (lowest to highest) was sesame < vetiver < rosehip < tea tree < organic hemp < pure hemp < 5% CBD < vitamin C. Tea tree oil and 5% CBD showed antioxidant activity at IC50 of 64.45 μg/mL and 11.21 μg/mL, respectively. The opposing antimicrobial and antioxidant results for TTO and HSO indicate that these activities arise from different components within the oil compositions.

Developing A Customised Note By Note Prototype Recipe Which Can Be 3d Printed, Roisin Burke, Pauline Danaher

Articles

Note by Note (NbN) cooking and 3D food printing individually and in combination allow for the creation of customized foods. A NbN recipe was developed and printed using a Procusini 3.0, 3D food printer. The recipe was adapted from a commercial powdered pastry dough recipe, to create two versions of a prototype food, containing in each case a different plant-based protein, i.e., soya (Glycine max L.) or hemp (Cannabis sativa). The printed foods were identical in shape and had a crisp consistency following cooking. They had different colours and contained different proteins in the amounts of 10.3 % of soya …

Biodegradable Active Bio-Nanocomposite Film For The Enhanced Shelf Life Of Tomatoes, Kalpani Y. Perera, Shubham Sharma, Brendan Duffy, Amit K. Jaiswal, Swarna Jaiswal

Articles

The increased environmental pollution has led to finding sustainable solutions for non-renewable plastic-based food packaging materials. Thus, the use of biomaterial-based packaging material has become an immense trend. This work aims at developing an antimicrobial biodegradable chitosan-alginate bio-nano composite film with TiO2 nanoparticle (NPs) for food packaging applications. The film was developed by a solution casting method. The chemical, mechanical, thermal, barrier, antimicrobial, and biodegradable properties of the packaging films were evaluated. Packaging studies were performed for 15 days for cherry tomatoes. The designed packaging material had enhanced the mechanical properties with a significantly (p < 0.05) higher tensile strength of 15.76 folds and 2 fold higher elongation at break. The UV barrier properties increased by 88.6%, while the film transparency decreased by 87.23%. Molecular interaction of N-H covalent bonds was observed between alginate and chitosan together with TiO2 NPs. The developed bio-nano composite film showed antimicrobial activity against foodborne pathogens E. coli, S. aureus, S. typhi, and L. monocytogene with a log reduction of 7.08, 7.28, 6.04 & 6.02 log CFU/ml respectively at 24 hours incubation period. The film was completely biodegraded and a weight loss of 89.06% was observed in bio-nanocomposite film during the 3 months. Shelf-life estimation of cherry tomato using developed packaging films showed an increase in the shelf-life up to 8 days with stable pH, total soluble solids, and weight with no bacterial growth when packaged with prepared film. Owing to their improved mechanical, UV barrier, antibacterial, and biodegradability, the prepared active bio-nano composite packaging films could be considered a potential candidate for fruit packaging.

Assessing The Environmental And Economic Sustainability Of Functional Food Ingredient Production Process, Anushree Priyadarshini, Brijesh K. Tiwari, Gaurav Rajauria

Articles

Development and application of novel technologies in food processing is vital for ensuring the availability of adequate, safe, and convenient food with the desired quality and functional properties. Environmental and economic sustainability of technologies is essential prior to their application in the food processing sector. The objective of this research is to determine the environmental and economic feasibility of ultrasound-assisted extraction (UAE) for recovering functional food ingredients from seaweed. Experimental data is used to conduct a life cycle assessment (LCA) to investigate the environmental performance with a functional unit (FU) of obtaining 1 g of extracted polyphenols, measured as gallic …

Application Of High-Intensity Ultrasound To Improve Food Processing Efficiency: A Review, Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, Tarsem Chand Mittal, Amit Jaiswal

Articles

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications …

Advances In Emerging Technologies For The Decontamination Of The Food Contact Surfaces, Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal

Articles

Foodborne pathogens could be transferred to food from food contact surfaces contaminated by poor hygiene or biofilm formation. The food processing industry has various conditions favouring microbes' adherence, such as moisture, nutrients, and the microbial inoculums obtained from the raw material. The function of the ideal antimicrobial surface is preventing initial attachment of the microbes, killing the microbes or/and removing the dead bacteria. This review article provides detail about the challenges food industries are facing with respect to food contact materials. It also summarises the merits and demerits of several sanitizing methods developed for industrial use. Furthermore, it reviews the …

Emerging Technologies For The Production Of Nanocellulose From Lignocellulosic Biomass, Dileswar Pradhan, Amit Jaiswal, Swarna Jaiswal

Articles

Nanocellulose is a unique and promising natural nanomaterial and has gained significant attention due to its applications in several important areas. Thus, researchers are continuously looking for the most efficient, sustainable, economically viable, and environmentally friendly production technologies to fulfil its growing demand. Conventional production technologies, which include various physical, chemical, and physicochemical methods, are currently inadequate for this purpose and have several limitations such as long processing time, high energy consumption, low recovery of nanocellulose, and many others. To overcome these shortcomings, scientists have investigated the prospect of utilizing emerging processing technologies such as microwave irradiation, deep eutectic solvent, …

Overview Of The Irish Brewing And Distilling Sector: Processing Inputs Supply And Quality Requirements, Ekene C. Umego, Catherine Barry-Ryan

Articles

For any brewing and distilling establishment, the supply and quality of processing inputs is a major determinant in its production output. Accessibility and availability of brewing and distilling inputs drives productivity and quality of products. The Irish brewing and distilling sector have shown increased sales and production output, with a growth rate of 4% between 2014 and 2019. The brewing industry in the republic of Ireland has seen a 22% increase in the number of micro-breweries since 2014, and its total output now stands at 8.3 m hectolitres. The distilling industry witnessed an increase from four to thirty-eight in the …

Effects Of Pretreatment And Drying On The Volatile Compounds Of Sliced Solar-Dried Ginger (Zingiber Officinale Roscoe) Rhizome, Roseline Esi Amoah, Faustina Dufie Wireko-Manu, Ibok Oduro, Firibu Kwesi Saalia, William Otoo Ellis, Alexander Dodoo, Charles Dermont, Maame Ekua Manful

Articles

Ginger (Zingiber officinale Roscoe) rhizomes are mostly used as spice and medicine due to their high aroma intensity and medicinal bioactive compounds. However, the volatile compounds of ginger, partly responsible for its aroma and medicinal properties, can be affected by the pretreatment, drying method, and extraction processes employed. The objective of this study was to assess the effects of pretreatment and drying on the volatile compounds of yellow ginger variety at nine months of maturation. The effect of potassium metabisulfite (KMBS) and blanching pretreatment and drying on the volatile compounds of ginger using head space solid-phase microextraction with GCMS/MS …

Postprandial 25-Hydroxyvitamin D Response Varies According To The Lipid Composition Of A Vitamin D3 Fortified Dairy Drink, Aislinn F. Mccourt, Steven L. Mulrooney, Graham O'Neill, E. Dolores O'Riordan, Aifric M. O'Sullivan

Articles

In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 µg vitamin D3 fortified dairy drink on postprandial 25(OH)D concentrations. Participants consumed one dairy drink per visit: a non-lipid, a pre-formed oleic acid micelle, an olive oil and a fish oil dairy drink. There was a significant time*drink*baseline status effect on 25(OH)D concentrations (p = 0.039). There were no time*drink, time or drink effects on 25(OH)D in vitamin D sufficient participants (>50nmol/L). However, there was an effect of time …

Exploring Factors Associated With The Eating Behaviours And Influences On Food Choice In Irish Teens, Aisling Daly

Doctoral

Aim The aim of this research was to understand the eating behaviour traits and food choice motivations of Irish teens, and to investigate the social, psychological, and attitudinal determinants of these eating behaviour traits and influences on food choice.

Methods Mixed methods were used in this research, using quantitative analysis of data from the National Teens’ Food Survey II (NTFSII), a cross-sectional study of teens aged 13-18 years old (N=428). Data predominantly came from the TFEQ-r18 and VARSEEK tools for eating behaviour traits, and the FCQ tool for food choice motivations, as well as socio-demographics, anthropometrics, behaviour/attitudes and dietary intakes. …

Biofabrication Of Magnetic Nanoparticles And Their Use As Carriers For Pectinase And Xylanase, Shady S. Hassan, Brendan Duffy, Gwilym A. Williams, Amit Jaiswal

Articles

In this study, superparamagnetic iron oxide nanoparticles (MNPs) were synthesized via exposure of fungal cell filtrate from Aspergillus flavus to aqueous iron ions. The extracellular synthesis of MNPs was monitored by UV–Vis spectrophotometry and showed an absorption peak at 310 nm. The morphology of MNPs was found to be flake-like, as confirmed by Field Emission Scanning Electron Microscopy (FESEM), while the average crystallite size was ∼16 nm, as determined by X-ray diffraction (XRD). Energy dispersive X-ray (EDX) analysis was performed to confirm the presence of elemental Fe in the sample. Pectinase and xylanase were covalently immobilized on MNPs with efficiencies …

Food Neophobia Across The Life Course: Pooling Data From Five National Cross-Sectional Surveys In Ireland, Daniel Hazley, Mairead Stack, Janette Walton, Breige A. Mcnulty, John Kearney

Articles

Food neophobia describes a reluctance to eat novel foods. Levels of food neophobia vary throughout life and are thought to peak in childhood. However, the trajectory of food neophobia across the life course is not fully clear. Using data from five national cross-sectional surveys in Ireland we explored levels of food neophobia in males and females aged 1–87 years. In addition, we assessed the influence of sociodemographic factors, breastfeeding and parental food neophobia on food neophobia. Food neophobia was measured using the Food Neophobia Scale in adults and adolescents and with the Children's Eating Behaviour Questionnaire in preschool and school …