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Applications of Fenugreek in Nutritional and Functional Food Preparations
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Ujjwala Kandekar, Rohini Pujari, Prasad Thakurdesai
Pickling is one of the oldest food preservation methods of numerous foodstuffs such as fruits, vegetables, fish, and meat (Behera et al. 2020; Dwivedi et al. 2017; Joardder and Masud 2019). Ancient civilizations such as Indians, Chinese, Egyptians carried out the pickling tradition (El Sheikha and Hu 2018). Food preservation by fermentation involves preserving foodstuffs under high acid concentration for preservation (Behera et al. 2020). This process improves the taste, texture, and flavor of the food.
Bamboo Shoots as Functional Foods and Nutraceuticals
Published in Nirmala Chongtham, Madho Singh Bisht, Bamboo Shoot, 2020
Nirmala Chongtham, Madho Singh Bisht
Pickling is one of the most popular preservation methods that not only extends a food's shelf-life but also enhances its taste and flavor. Foods that are pickled include meats, fruits, eggs and vegetables. Bamboo shoot pickles (Figure 8.3) are quite popular in some parts of India. Pandey et al. (2012) made pickles from tender shoots of B. bambos, B. tulda, D. strictus and D. asper. Shoots were cut into small pieces, boiled and dried in air for about 1 hr and mixed with appropriate spices. The shoots were then transferred to a sterile glass container and hot mustard oil was poured over it before putting on the lid and kept unopened for a week.
Metorchis
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
Mariya Y. Pakharukova, Viatcheslav A. Mordvinov
Prevention of metorchiasis is primarily based on disinfection of fish from opisthorchiid metacercariae and treatment of infected people and animals. Preventive measures include protection of reservoirs from eggs of opisthorchiids, disinfection of fish, and sanitary education in the population. In Russia, where the level of fish infection is high, SanPiN Sanitary Norms and Regulations have been developed (SanPiN 3.2.569-96, 1997, http://www.opengost.ru/iso/11_gosty_iso/11020_gost_iso/2928-sanpin-3.2.569-96-profilaktika-parazitarnyh-bolezney-na-territorii-rossiyskoy-federacii.html) 71 to combat the fish contamination with all opisthorchiids, including O. felineus, M. bilis, and C. sinensis. Primarily, these are pickling, freezing, and heat treatments. Pickling involves application of strong even salting at 1°С–2°С, reaching the concentration of 14% of sodium chloride in fish. The duration of pickling should be 10 days for bleak Alburnus alburnus, gudgeon Gobio gobio, minnow Phoxinus percnurus, and sunbleak Leucaspius delineatus; 21 days for roach Rutilus rutilus, dace L. leuciscus, common rudd Scardinius erythrophthalmus, small common bream Abramis brama, and small ides Leuciscus idus; and 40 days for large common bream and ides.72 During freezing, the fish get disinfected if the following conditions are observed: 7 hours at −40°С; 14 hours at −35°С; or 32 hours at −28°C.72
Eat clean and safe food: a food-based dietary guideline for the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Makenzie Miller, Wilna Oldewage-Theron, Carin Napier
Traditional food processing and preservation methods, such as sun drying, fermentation, pickling, canning and pounding grains with a mortar, have been practised for thousands of years.52–53 These methods form part of the culture of some population groups and constitute a vital body of indigenous knowledge. Sun drying of fruit, vegetables and meat is one of the oldest methods of food preservation and almost all food items can be safely sun-dried. However, in the case of foods that may decay during the drying process, salt may be added to prevent this. This is advised for meat, fish, tomatoes and mushrooms. During drying it is important to protect the foods against insects53 and rodents. Fermentation is also one of the oldest traditional methods of fruit, vegetable, milk, root, tuber, legume and grain food preservation. Indigenous storage methods include storage in baskets or barns hanging from the ceiling/roof or on raised platforms or shelves. In-ground and pit storage are other traditional storage methods often used for roots and tubers.53 It is important that all the food safety recommendations be followed when food preservation methods are applied in households.
Cruciferous vegetables (Brassica oleracea) confer cytoprotective effects in Drosophila intestines
Published in Gut Microbes, 2021
James T. Lyles, Liping Luo, Ken Liu, Dean P. Jones, Rheinallt M. Jones, Cassandra L. Quave
Ten fresh, organic varieties of Brassica oleracea (Figure 2) were purchased from The Dekalb Farmers Market (Atlanta, GA). The wild collected Mediterranean species, Brassica macrocarpa, was collected in accordance with WHO GACP guidelines7 and botanical vouchers deposited at the Emory University Herbarium (GEO-MB-022133-0 and GEO-MB-022134-0). The fresh material was diced and dried in a desiccating cabinet, 35–40°C. The dried material ground through a 2 mm mesh using a Thomas Scientific Wiley Mill. The resulting powder extracted by double maceration for 72 hours in 80% ethanol(aq) at a ratio of 1 g dry powder:10 mL solvent. Each extract’s macerations were combined, concentrated in vacuo at <40°C, and lyophilized. The resulting extract was stored at −20°C until analysis. Additionally, fresh kale was subjected to anaerobic lactic acid bacteria fermentation using 3% brine solution for 7 days at room temperature in a pickling vessel equipped with a one-way air lock. Following the fermentation period, the plant material was removed from the brine, lyophilized, and processed as described above.
Mechanisms of the enhanced antibacterial effect of Ag-TiO2 coatings
Published in Biofouling, 2018
Chen Liu, Lei Geng, YiFan Yu, Yutong Zhang, Buyun Zhao, Qi Zhao
A range of Ag-TiO2 nanocomposite coatings were prepared on a substratum of pure Ti disks 10 mm in diameter. The disks were first cleaned ultrasonically with acetone, ethyl alcohol and deionized water respectively for 5 min, then they were further treated by alkaline cleaning for 5 min and pickling cleaning for 5 min. The alkaline cleaning solution comprised NaOH 25 g l−1, Na3PO4 30 g l−1, Na2CO3 25 g l−1 and Na2SiO3 10 g l−1, and the pickling solution was HCl 30%: H2O (1:1 in volume). After this, both sides of the disks were irradiated with UV light at 385 nm for 2 h to activate the inert Ti surfaces, then the disks were immersed in a coupling agent solution for 2 h in order to create the reactive surfaces using the method described previously (Guo et al. 2015). TiO2 powder with a particle size of 25 nm (Sigma-Aldrich, Dorset, UK) was used. Five types of Ag-TiO2 coatings with the different TiO2 concentrations in the plating solution (0.1, 0.3, 0.5, 1.5 and 2 g l−1) were prepared by an electroless plating technique under dark conditions. An Ag coating was also prepared for comparison. The composition of the plating bath and operating conditions are presented in Table 1. All the samples were sterilized in an autoclave at 120°C for 15 min before bacterial adhesion assays.