Nutrition and Food Technology

Permanent URI for this collection

https://hdl.handle.net/20.500.11888/14173

Browse

Now showing 1 - 20 of 27

Nopal cactus phyto-chemical content and antidiabetic effect
(An-Najah National University, 2018-05-06) رابي, لميس; نضال جرادات, محمد التميمي
Background: Hyperglycemia and oxidative stress are important factors associated with chronic diseases such type 2 diabetes mellitus so it’s a challenge for pharmaceutical industry to develop new formulations especially from natural sources to manage these problems. Therefore, the aim of this study is to evaluate the antioxidant, anti α-amylase and α-glucosidase activities of Opuntia ficus-indica cladodes and fruit juice. Methods: Four solvents differ in their polarities were used for extraction of Opuntia ficus-indica cladodes while fruit juice was only freeze dried, then qualitative phytochemical tests were applied to determine the bio active ingredients and finally each extract was in-vitro investigated to evaluate their efficacy in free radical scavenging, α-amylase and α-glucosidase inhibitory activities. Results: Opuntia ficus-indica cladodes methanol extract has the highest content in Flavonoid, phenols, alkaloids as it also has a significant antioxidant capacity with IC50 value (6.16±0.59 µg/ml) ; compared to Trolox (reference compound) which had IC50 value ( 2.09±1.7µg/ml). Acarbose was used as reference to detect α-amylase inhibition activity, it seems that aqueous extract was the most potent with IC50 value (16.98±0.77µg/ml) followed by acetone extract with IC50 value ( 25.11±0.89µg/ml) . Also all extracts showed inhibitory activity with different degrees against α-glucosidase enzyme, the aqueous extract showed the most potent activity with IC50 value (79.43±1.16g/ml) followed by acetone extract IC50 value (125.89±1.31g/ml), comparing these results to Acarbose, which presenting IC50 value (38.02±0.44μg/ml). Conclusion: From this study Opuntia ficus-indica cladodes and fruits extracts can be considered as sources of bioactive compounds for nutrition, health and disease, so further in-vivo studies should be carried out to determine their potentiality against diabetes mellitus and oxidative stress diseases.
The Effect of Whole Food, Plant-Based Diet and Low Fat Content on The Glycaemic Control and Quality of Life in a Group of Type 2 Diabetes Patients: A Pilot Study
(Khaleel Abdel Latif Khaleel Sa'ad Aldin, 2018-05-29) Sa'ad Aldin, Khaleel
Background: Chronic diseases including diabetes are of high concern in the Palestinian community as they became the major cause of death. Life style such as diet is a modifiable risk factor that may play a major role to alleviate diabetes’ mortality and morbidity. Material and Methods: First study: Fifteen diabetic patients aged 50.9  6.5 years who were diagnosed with diabetes at least 5.0 months ago participated in a pilot study for 12 weeks to assess the effect of whole-food, plant-based diet on their diabetes features. Participants were 2 females and 13 males with the following baseline measurements (meansSD); 30.2 5.2 kg/m2, 189.2  77.2mg/dL and 9.4  2.5% for body mass index [BMI], fasting blood glucose [FBG] and HbA1c respectively. There was no restriction on the energy and protein intake came from plant sources however, processed and refined food items were restricted. Second study: Two matching groups of DM patients were recruited to assess their quality of life. The first one is the intervention group (IG) from the first study, included 15 patients, was assigned to whole-grain food plant based diet for 12 weeks with no medication to DM. The second one was a control matching group (CG), of 15 patients, was assigned to conventional diet and medications to DM. At the end of follow up period both groups filled WHO Qol-bref questionnaire which contained 4 domains; Physical, psychological, social and environmental. Results: First study: Participant’s adherence to the dietary programme on a scale of 0 -10 was 8  1.5. Their endpoint BMI, FBG and HbA1c were 28.7  4.3 kg/m2, 102.9  19.6 mg/dL and 6.15  0.8 %, respectively. Weight loss was significantly correlated with baseline body weight, baseline BMI and time since diagnosis with diabetes. While Baseline FBG was correlated with baseline and endpoint HbA1c [p<0.01], However, it was not significantly correlated with endpoint body weight [p<0.08] and BMI [p<0.018]. Second study: The results of WHO qol-bref for the intervention group have shown improvements in all 4 domains of the questionnaire regarding quality of life in comparison to the control group of patients with diabetes and taking regular medications. Physical domain average scores were 57.7 point (±11.9) and 65.6 point (±5.4) for control and intervention groups respectively. Psychological domain average scores were 42.9 point (±17.2) and 64.8 point (±6.6) for control and intervention groups respectively. Social domain average scores were 39.8 point (±17.4) and 72.6 point (±14.4) for control and intervention groups respectively and environmental domain average scores were 52.3 point (±12.9) and 60.5 point (±7.5) for control and intervention groups respectively. All domains’ results were significantly different (p<0.01 for domain 2 and 0.05 for domains 1, 3 and 4). Conclusion: This study has shown that management of anthropometric parameters (weight and BMI) through diet, such as whole-food, plant-based diet, has resulted in a significant reduction in diabetes parameters such as FBG and HbA1c. In addition to improvement in patient’s quality of life.
Microencapsulation of Sacharomycess boulardii
(جامعة النجاح الوطنية, 2018-07-24) Edkaidek, Hadeel
Microencapsulation is defined as a technology of including sensitive ingredients (solid, liquid or gaseous) within several matrices since the ingredients are entrapped or completely surrounded by the protective matrices, in this research both matrix and core shell microencapsulation techniques were used to encapsulate S. boulardii , by using sodium alginate as a first layer of shell and chitosan as a second layer. Survivability rate for microencapsulated S. boulardii in simulated gastrointestinal (GI) conditions were detected by using different simulated gastrointestinal solutions : simulated saliva juice, simulated gastric juice and stimulated pancreatic juice. Also microencapsulated cells were tested under heat stress conditions , at different time temperature compilations: 60°C5min, 60°C10min,60°C15min, 70°C3min, 70°C8min, 70°C10min. The tested microcapsules under heat stress showed S. boulardii cells are generally sensitive to heat, even after the microencapsulation technique with one layer and double layers. The use of sodium alginate as a first layer of shell and chitosan as a second layer does not provide sufficient protection for S. boulardii cells against thermal stress. In order to produce thermal resistance cells, other substances other than sodium alginate can be used. Microencapsulation provides protection for S. boulardii cells against gastrointestinal stress.
PERFORMANCES OF WET GRANULATED LACTIC ACID BACTERIA FOR THE DIRECT FERMENTATION OF WHEAT DOUGHS
(An-Najah National University, 2018-07-24) Dabous, Azza
Background: Sourdough is a mixture of ﬂour and water, which is fermented by the action of lactic acid bacteria (LAB) and yeasts. These microorganisms usually come from ﬂour, dough ingredients or the environment. The selection and preservation of LAB suitable for industrial or artisanal bread making represents a useful tool to better address the biotechnology choices of the bakery industries. Thermal drying is one of the most popular methods used in the production of dried sourdough starters. However, drying may injury LAB in many ways. Material and methods: This study assessed the fermentation ability of 43 bacteria strains to be use as suitable sourdough starters, then the best fermentative strains were further classified and combined based on their biochemical and genotypic criteria. In the second phase of the study, we compared the drying effect of wet granulation and freeze drying method on the viability of starter culture. Results: Wet granulation was successful in obtaining better leavening height in comparing with fresh cells (p value < 0.05), while the leavening height obtained by using freeze dried sourdough starter was lower than the fresh cells. Wet granulation process has very little effect on the viability of microbial cells and doughs obtained were characterized by a considerable amount of lactic acid like the fresh cell starters. Sensory analyses univocally indicated that breads obtained by using the starter culture, above all as fresh cells, resemble those produced by means of the natural sourdough. Indeed, further efforts are required to point out a better strategy to stabilize the microbial combination during its shelf-life.
MISSION IMPOSSIBLE: TO MAKE PROBIOTIC THE “KHUBZ”
(جامعة النجاح الوطنية, 2019-07-25) عبد الرحمن غرايبه, ايمان
تهدف هذه الدراسة الى اعداد وتحضير خبز مدعم بنوع خاص من الخميره تم حوصلتها ب الميكروانكابسولاشن باستخدام صوديوم ألجينات وهذه الخميره هي سكارومايسس بولاردي حيت تم تجربه اكثر من بروتوكول لاعداد الميكروكابسول وجميعها مذكوره في الكتاب لكن اعتمدنا على بروتوكول Sheu and Marshall (1993) and modified by Truelstrup Hansen et al. (2002 وقمنا بتحضير ميكروكابسول بحجم 15 الى 20 ميكروميتر وتم حوصله داخل كل ميكروكابسول 50الى 60 خلية خميره وبناءآ على النتائج فإن اعداد وتحضير الخبز مدعم بالميكروكابسول الحصور بداخلها خلايا الخميره، وبعد اجراء زراعه الخميرة للخبز لم تظهر نتائج يمكن حسبانها ك خبز بروبيوتك ولكن بالمقابل قمنا بعمل بروبيوتيك لبنه بنفس الخميرة المحوصلة، حيث اظهرت النتائج مده صلاحية اعلى للبنه المدعمة بالخميرة المحوصلة.
REFINING KINETICS OF FAT BASED ANHYDROUS CREAMS
(جامعة النجاح الوطنية, 2019-07-25) Salama, Mohammad
Anhydrous pastes defined as a complex system consisting of several solid particles dispersed in a continuous fluid (oil) or in a semi-solid phase as cocoa butter, (Birkett, 2009). Refining of anhydrous pastes in a stirred ball mill was characterized in terms of energy use and product viscosity, particle size and sensory characteristics. With special milling power of 0.03 kW/Kg of paste, the fineness of partical interest 22.4 and 30.4mm, was reached in 225-150min, respectively (Fidaleo, 2017). The pastes showed a pseudoplastic behavior, as zero shear rate viscosity was around 1000 Pa·s, for the low refined samples, increasing until values between 1000 and 10000 Pa·s, for the samples more refined. The particle size distribution (PSD) curves obtained by laser diffractometry were unimodal, with D90 higher than digital micrometer reding but with a good coorelation, R = 0.85.
Consumer Sensitivity and Freshness Evaluation of Bakery Products
(An-Najah National University, 2019-07-25) Zidan, Souzan
Focaccia is a typical bakery product in Italy, which is highly appreciated for its sensory characteristics and has its own market. Its quality deterioration during storage is caused chiefly by various deteriorative events which include the loss of crispness linked to high water activity, starch retrogradation and lipid oxidation. The loss of freshness in bakery products negatively affects consumer’s liking and the product’s quality. The freshness perception of a food during its shelf life depends on both the sensory properties of the food and the consumer’s ability to perceive a sensory deterioration. Consumers differ in their abilities to perceive tastes and textures, and these perception differences may lead to different preferences. Sensory methods can be used to understand individual sensitivity of consumers. The main purpose of this research is to evaluate consumer perception of focaccia samples stored at different times and to explore whether there is an association between consumer sensitivity and the perception of focaccia samples. Focaccia with two different toppings (tomato &olives (F1), and frozen onion with oregano (F2)) were considered in this research. All samples were stored for 7, 15, 30, and 60 days at 20ºC. Consumer sensitivity to taste, odor and texture were evaluated by using PROP status test, odor pens test, and hardness test, respectively. Weibull distribution was used to describe the rejection function. CATA method was used to determine sensory attributes of focaccia samples. Nighty-nine consumers participated in the consumer test. Consumers were asked to eat each sample of focaccia and to answer the question:" Would you normally consume/buy focaccia? Yes or No?". They were asked also to choose the most suitable attributes that can describe the samples and to evaluate their liking by using 10cm scale anchored from “the most unpleasant imaginable” to “the most pleasant imaginable”. From survival analysis, it was observed that the acceptance percentage for samples stored for 60 days was slightly higher for samples F2 (50%) compared to (47%) for samples F1. The shelf life was estimated as the storage time that corresponded to 50% consumers acceptance in 58 ±6 d, and 61±5 d, respectively for samples F1 and F2. For sample F1, CATA questions results showed that there are significant differences for both negative attributes (stale, dry tomato, hard, raw dough) and positive attributes (soft, typical focaccia flavor, sweet tomato, fresh tomato). In the same way, for sample F2, CATA questions results showed that there are significant differences in terms of both negative (stale, hard, onion taste) and positive (soft, pungent onion taste) attributes. For both types of samples, it was also noted that fresh samples were liked as the as those stored for 60 days. Our findings also showed that there is no significant association between liking scores of focaccia and socio-demographic variables (age and gender). We recommend that the current study should be followed up with larger number of consumers. Future studies should also assess participants’ psychological and personality traits.
Development of gluten free biscuits to control glycaemia
(جامعة النجاح الوطنية, 2019-07-25) شوخة, ايمان
في الآونة الحديثة ازدادت الحاجة إلى نظام غذائي خال من الغلوتين وذلك لانتشار الاضطرابات الصحية المرتبطة به مثل (الداء الزلاقي (سيلياك)، حساسية القمح ، وحساسية الغلوتين غير السيلياك). ومن الجدير بالذكر ايضا ان هناك علاقة واضحة بين هذه الاضطرابات بالاخص السيلياك وتطور داء السكري. وفي هذا الصدد ، فان المتتبع لمشاكل المنتجات الخالية من الغلوتين المتواجدة حاليا في الاسواق يجد ان ارتفاع المؤشر الجلايسمي (مؤشر تحلون الدم) لها يعد معضلة لانه يزيد من احتمالية تطور السكري او يزيد من احتمالية فقدان السيطرة على سكر الدم عند مرضى السكري. تهدف هذه الرسالة الى التحقيق في استجابة نسبة السكر في الدم المحتملة من البسكويت الخالي من الغلوتين المدعم بمستخلص بروتين الصويا والكازين. للحصول على هذه النتيجة تم انتاج بسكويت خالي من الغلوتين بدون اضافة اي من البروتين له، بالاضافة الى اربع عينات تحتوي على مستخلص الصويا او الكازيين بنسبة 4.5% او 13% .ومن ثم تم تطويع الخمسة عينات لعملية الهضم الانزيمي خارج جسم الانسان في المختبر بطريقة تطابق الى حد كبير الهضم داخل جسم الانسان ، ومن ثم تم حساب تركيز سكر الجلوكوز والحموض الامينية في العصارة في اوقات مختلفة من الهضم (مرحلة المعدة ومرحلة الامعاء). بناءً على التحليل الاحصائي للنتائج تبين ان اضافة مستخلص بروتين الصويا او الكازيين للبسكوت الخالي من الغلوتين قلل من سرعة هضم الكربوهيدرات في مرحلة هضم الامعاء مما قلل من الاستجابة الجلاسيمية طردياً مع تركيز البروتين المضاف. وذلك التأثير ربما يكون ناتج عن وجود بعض الببتيدات في الصويا والكازيين والتي لها قدرة على تثبيط عمل الانزيمات الهاضمة.
Effect of vacuum packaging combined with natural additives on the shelf life and quality traits of fresh thyme
(Doaa Kanan, 2019-12-08) Kanan, Doaa
Green thyme (Za’atar) is one of favorite herbs among Palestinian’s garden. It refers to genus Origanum of Lamiaceae family. This study aim to extend the shelf life fresh green thyme by hurdle technology by employing vacuum packaging technique combined natural additives (onion, sumac, lactic acid and oil and salt) then stored at room and refrigerated temperature to study the effect of natural additives combined with vacuum packaging on the physochemical properties of green thyme including color, taste, flavor, pH, chemical compositions and how they change during 42 days. Moreover, Study the probability of growth of Clostridium Botulinum in green thyme samples under anaerobic condition by using microbiological challenge test. Lactic acid was the most effective to keep different quality traits during storage. Refrigerated conditions were the best storage condition to extend the shelf life of thyme products. Green thyme leaves are very valuable agricultural product in Palestine. Until now, this product is not exploited to the export market due to short shelf life; the findings of this study may contribute to increase the potential of this product for export market.
Effect of Edible Packaging on the Quality of Healthier Fruit Juice Powder
(جامعة النجاح الوطنية, 2020-07-22) Hejazi, Sondos
Effect of Edible Packaging on the Quality of Healthier Fruit Juice Powder By Sondos Hejazi Supervisors Dr. Mohammed Sabbah Prof. Prospero Di Pierro Abstract Rapid technology world driven, environment sustainability, human health and safety issues, food industry innovation and cost reduction plans; all of them form a matrix of challenges for food and nutrition technologist. Proposed idea of using edible film, can contribute clearly in industry polices by providing a part of solution for many related issues to food industry. Fruit juice powder, easy, soluble and ready to use packaged with edible films has successfully produced; this product introduces multifunction food for both human (consumer), food industry sector and the environment. The results showed that wrapping the fruit juice powder with pectin film are completely solubilized in only 30 S at 25 ºC, while 57 S when cold water 4 ºC was used. Healthier fruit juice powder will be modified in future by integration bioactive compounds in edible film that improve the characterizations of the product by increasing the shelf life as well as reduce the utilization of food additives which will contribute positively in human health
Effect of replacing sodium chloride by potassium chloride on the quality traits of beef burger
(جامعة النجاح الوطنية, 2020-07-23) الحج, ازهار
الصوديوم هو أحد أهم العناصر الغذائية لوظائف جسم الانسان. ومع ذلك فان كمية الصوديوم التي يتم تناولها من الغذاء حاليا تتجاوز توصيات منظمة الصحة العالمية، يعتبر زيادة استهلاك الصوديوم سببا رئيسيا لارتفاع ضغط الدم وأمراض القلب والأوعية الدموية. بسبب الارتباط القوي بين تناول كمية مرتفعة من الصوديوم وحدوث ارتفاع ضغط الدم والأمراض المزمنة الاخرى، توصي العديد من المنظمات الصحية الدولية بتقليل محتوى الصوديوم في الأطعمة المصنعة. منتجات اللحوم المصنعة لها مساهمة كبيرة في زيادة استهلاك الصوديوم، وبناء على ذلك كان الهدف من هذه الدراسة هو تقييم تأثير استبدال كلوريد الصوديوم بكلوريد البوتاسيوم على صفات جودة برغر اللحم البقري (عدد الميكروبات، الخصائص الكيميائية والفيزيائية بالإضافة الى الخصائص الحسية). في هذه الدراسة تم استخدام 160 قطعة من برجر اللحم البقري موزعة على أربع مجموعات التي تمثل أربع مستويات من نسب استبدال كلوريد الصوديوم بكلوريد البوتاسيوم وهي 0%,15%,30% و50% بالتوالي. اظهرت الدراسة ان جميع نسب الاستبدال لم يكن لها أي تأثير على الخصائص الكيميائية والحسية والجرثومية. في الخلاصة تشير الدراسية الى امكانية تقليل محتوى الصوديوم في المنتج الى نسبة قد تصل الى 50% باستخدام كلوريد البوتاسيوم كبديل.
Evaluation of Palestinian Consumer Awareness to Food Safety and Hygiene
(جامعة النجاح الوطنية, 2020-10-04) Odeh, Tasneem Zaher
Improper handling, storage, preparation, and processing of foods have adverse effect on consumers. Therefore, consumer awareness towards food safety is an important issue. Food borne diseases can be minimized by increase the consumer awareness towards food safety. There are several interrelated factors that can affect consumer awareness toward food safety. Consumers in Palestine still have low level of awareness toward food safety. This study was conducted to evaluate the awareness of Palestinian consumers towards food practices and safety and their relation with some demographic characteristics. Around 300 Palestinian (32.1% males and 67.9% females) consumers were selected randomly from three different Palestinian governorates (Nablus, Tulkarm and Qalqilya). Consumers were subjected to face to face interview to fill validated questionnaire related to food safety information and practices. Data from questionnaire were analyzed by descriptive statistics (mean, SEM, minimum and maximum values). Results were evaluated using the ANOVA test of SPSS software (IBM SPSS statistics 21). This study showed that there was no gender effect on most parameters of consumer’s knowledge in food safety. Palestinian consumers trust health professionals, family, consumer reports, and scientists as sources of food safety information more than other sources. Lower age consumers exhibited higher confidence in the safety of food products in Palestinian market than consumers with higher age. On another hand, educational level was one of the most important factors in building the consumer knowledge in food safety. The confidence of consumers in Palestinian governmental food safety authorities is still low. So, more attention must be given to food safety issue from policymakers, food safety authorities and the food industrial sectors.
Knowledge, Attitude and Practice Regarding Dietary Fiber Intake Among Palestinian Adolescents in The West bank
(An-Najah National University, 2020-10-08) فتحي, غدير
There is documented evidence that correlates obesity and non-communicable diseases with poor food choices and sedentary lifestyles among adolescents worldwide. Low intake of fruits and vegetables, high consumption of fast food, and low dietary fiber consumption are among the reported food choices. Despite the documented health benefit of dietary fiber consumption; the awareness about the importance of dietary fiber in health is poorly studied and reported among Palestinian adolescents. This study aims to determine the level of knowledge, attitude, and practice about dietary fiber among Palestinian adolescents in governmental schools in the West Bank, and to identify the associated factors that may influence their cognizance and practices. Methods A total of 818 school adolescents were randomly selected from 5 different districts in the West Bank: Nablus, Salfit, Jenin, Tulkarm, and Hebron. The main age of the targeted participants was 14.26±0.79 ranged (13- 15) years. Moreover, a newly developed validated questionnaire was used to determine the level of knowledge (16 MCQ), attitude (3 levels Likert scale, 14 items), and dietary fiber practices (3 levels Likert scale, 10 items). Furthermore, Socio-demographic data, medical history, and lifestyle were collected. Nutritional status assessment was performed by using anthropometric measurements. Obesity, overweight, normal weight, and underweight were defined using using the World Health Organization cut off points. Face and content validity was done for the newly developed questionnaire, followed by a pilot study. The reliability test showed acceptable Cronbach alpha; knowledge items 0.82, attitude 0.69, and practices 0.72. Results This study showed an insufficient score of knowledge, in which the overall mean of the nutrition knowledge score was (7.04 ±2.45) out of 16. Nutrition knowledge was significantly associated with gender, economic status, and father's education level. The mean knowledge score was significantly (p= 0.007) higher among females (7.26 +2.35) than in males (6.79+2.54). A statistically (p=0.031) lower level of knowledge was associated with students who came from low-income families (6.65±2.65). Students who have highly educated parents scored significantly (p= 0.00) higher levels in fiber-related knowledge as compared to other groups (7.49+2.46). There was a notable relationship between the four items of dietary habits and gender, for instance, males showed significant dietary habits such as eating regular meals (p=0.02), eating breakfast daily (p=0.00), and drinking enough water more than ten cups (0.05) compared to females. There was no vital relationship between the weight status indicated by BMI and dietary knowledge or practices, nor was there a significant relationship between the total score of knowledge and dietary practices except in two items. However, there were significant differences between males and females in fiber-related dietary practices and attitudes. What’s more, there was a significant relationship for most items of attitude and knowledge, also a significant relationship with three items of fiber-related knowledge and practices. Conclusion The study revealed overall insufficient knowledge about dietary fiber, with a statistically significant higher level among females as compared to males. The dietary habits of the study sample showed a considerable prevalence of unhealthy dietary practices.
The Effect of Different Dietary Patterns on Anthropometric Measurements Amongst Obese and overweight People Visiting different Dietetic Centres In West Bank: A Prospective Cohort Study
(جامعة النجاح الوطنية, 2020-11-01) Suleiman, Yousef
Background Overweight and obesity are major public health problems and the most common nutritional disorders. The prevalence of overweight and obesity is rising at an alarming level worldwide and Palestine shares world in this epidemic. The aim of this study is to evaluate the effect of different diet patterns practised by Palestinians on body weight, as well to evaluate effect of different variables on weight loss. Methodology A prospective cohort study was conducted on 1368 participants (19.86% males and 81.14%females), data were collected from Nutrition centres in West Bank. In nutrition centres they used BOCA X1 body composition analyser to calculate LBM. The nutrition analysis for prescribed diet programmes was done by ESHA software. Statistical analysis was done by SPSS version 25. The body mass index (BMI) weekly changes for each participant were taken over 12 consecutive visits. All participants must have Initial BMI between 25 and 60. The duration of 1 diet pattern was between 7 to 9 days. Females participants must not be pregnant or lactating. The effect of 5-isocaloric dietary patterns namely; low carbohydrate diet (LCD), low fat diet (LFD), vegetarian diet (VD), intermittent fasting diet (IFD) and Mediterranean diet (MD), in addition to, gender, initial BMI, lean body mass (LBM), total dietary carbohydrate intake (TDCI) an dietary fibre intake (DFI) on BMI were evaluated using General linear model. Different one-way ANOVAs were conducted to compare the effect of the 5-dietary patterns on BMI, the effect of different dietary patterns in different weeks and the difference between males and females. Results The results indicated a significant effect (p-value<0.05) of the seven variables on BMI lowering. Being Males have more effect on lowering BMI (0.34) than female. BMI lowering effect has increased by (0.0021) for each one gram increase in daily fibre intake. Increasing LBM led to increase in BMI lowering by (0.001). BMI lowering effect was inversely related with TDC (0.0005). Initial BMI has correlated positively with BMI lowering effect (0.0046). With regard to week numbers(visit order), the results have shown that all dietary patterns had high decrease in BMI in the first week of visits, however, such lowering effect on BMI has gradually declined from week 2 through week 12. The BMI lowering of the first week was 0.5791 more than the 12th week. With regard to the 5-dietary patterns effect on lowering BMI, results from ANOVA have shown that LCD has the highest lowering effect on BMI while VD has the lowest lowering effect on BMI. The other 3-diet patterns IFD, MD and LFD have no significant difference between them on their BMI-lowering effect.The mean BMI change for each of the five diets pattern was LCD (0.3310 ±0.3291), LFD (0.2756 ± 0.3003), IFD (0.2658 ± 0.2961), MD (0.2627 ± 0.3230) and VD (0.2233 ± 0.2546). Conclusion Weight loss is positively affected by initial BMI, LBM and TDF. Males lose more weight than females .TDCI had negative effect on losing weight. It was concluded that short term weekly effect of diet patterns was obvious for all 5-dietary patterns however, LCD was the best especially in the first weeks of weight management. MD and IFD, were practically more sustainable for long term effect. Therefore, LCD can be recommended for initial stages of weight management to show weight loss. Time factor is important for all diet patterns as the weight loss was more in the first weeks and declined gradually
Layer-by-layer coating of single cell Lactobacillus rhamnosus GG to increases viability under simulated gastrointestinal conditions.
(Maram Mohammad Sbehat, 2020-12-23) Sbehat, Maram
This study was conducted to evaluate the viability of Lactobacillus rhamnosus GG microencapsulated by layer-by-layer (LbL) technique with black seed protein (BSP) extracted from Nigella sativa defatted seeds cakes (NsDSC), as a coating material, with alginate, inulin or glucomannan, separately, and the final coating layers number was three. The viable cell counts of the plain and coated L. rhamnosus GG were determined under sequential simulated gastric fluid (SGF) for 120 min and simulated intestinal fluid (SIF) for 180 min. Additionally, the viability after exposure to 37, 45 and 55°C for 30 min was also determined. Generally, the survivability of coated L. rhamnosus GG showed significant (p<0.05) improvement (<4, 3 and 1.5 logs reduction) comparing to plain cells (~6.7 log cycle reduction) under sequential exposure to SGF and SIF. Moreover, the coated cells were superior over plain cells under treatment with high temperatures. The study has shown that, BSP and inulin have provided the best protection of L. rhamnosus GG against either in simulated GI conditions or under heating temperatures. In conclusion, the LbL technique showed a significant protection of probiotic cells, making it a promising method to maintain high viable count of probiotics through host’s GI.
Prevalence of Micronutrient Deficiencies and their Association with Sociodemographic Factors, Dietary Practices and Micronutrient Supplementation amongst Lactating Women: Findings from the Palestinian Micronutrients Survey
(An-Najah National University, 2021-04-08) Daghlas, Reem
Breastfeeding women in Palestine suffer from various nutritional problems as a result of multiple reasons. The most important are poverty, lack of health awareness, community traditions, and the blockade imposed by the Israeli occupation on the Gaza Strip. Such situation has created a shortage of minerals and vitamins in the lactating women and their infants; such as vitamin D, vitamin A, calcium, iron, and B12. Therefore, this study aimed to determine the nutritional status and comorbidities of micronutrients deficiencies amongst lactating mothers in the Palestinian population. The study was based on the survey (PMS) made by the Palestinian Ministry of health. This, survey has been prepared to provide an evidence-based source of information on the presented aspects of the nutrition situation in the State of Palestine, for increased donor funding in nutritional aspects, towards informed discussions among policy makers, development partners and other stakeholders. Also, this survey provides an extensive evaluation and documentation of important aspects of the nutrition and health status in Palestine. A representative cross-sectional study on micronutrient status (Micronutrient Profile), prevalence and causes of anaemia, coverage and use of micronutrient supplements, flour fortification and salt iodization, and salt intake was carried out among lactating mothers (18-48 years). The percentage of women who suffer from anaemia was 20.2% in the West bank and 35.3% in Gaza. This study showed that there was significant association (P < 0.05) between micronutrient deficiency and the type of community, there the values for Zinc (P= 0.04), Iron (P=0.0001), Vit A(P=0.0001) and D (P 0.0001). Percentage of lactating women suffering from zinc deficiency, 88.8% in the West Bank and 92.7% in Gaza. While the percentage of lactating women suffering from vitamin A deficiency was 33% in the West Bank and 92.7% in Gaza. The percentage of lactating women suffering from iron deficiency in the West Bank was 2.7% and in Gaza was 19.5%. Finally, Vitamin D deficiency was 36% in West bank and 24% in Gaza. The results have shown that age was significantly associated with Vitamin A deficiency (P = 0.002), but no significant association was found with Zinc, Iron and Vit D (P > 0.05). Nutritional status has not shown a relationship with micronutrients deficiency in iron, zinc, vitamin A and D, however, there was a significant relationship between chocolate intake and zinc (P = .035) and intake of red meats and iron (P = .032). The current study has concluded that although many factors may play a role in anaemia and other comorbidities, there were few factors clearly associated with such conditions. Vitamin A and Zn were the most associated with prevalence of iron deficiency. With high level of deficiency of both micronutrients, proper policies and regulations should be warranted. This study recommends improving the antenatal care (ANC) services, promoting awareness about healthy diet by increasing the consumption of vitamin A and C rich fruits and vegetables. Moreover, it is highly recommended to adopt the traditional household practices such as fresh cooking, legume soaking, dairy fermenting and cereal sprouting to reduce the phytate content of the cereals and legumes consumed by the majority of the study participants.
The Effect of Short –Term Weight Management Programs on the Attendees Quality of Life in the Dietetic Center’s Attendees in Palestine
(جامعة النجاح الوطنية, 2021-07-08) Abu-Al Wafa, Umayma
Obesity is a global burden that impairs an individual's Quality of life (QOL) psychologically, economically, physiologically, and socially. Nevertheless, QOL is a multi-dimensional term with no standard definition. Health related QOL (HRQOL) can be defined as" individual perception about social, physical, mental aspects of health, and how health affects the ability to function in life ". Many studies have addressed the negative association between excess weight and HRQOL. This study aimed to assess HRQOL and to assess the effect of weight loss among overweight/obese adults after attending short-term weight management programs on HRQOL and changes in HRQOL. Participants were recruited from adults referred to Nutri Health centers of(Ramallah, Nablus, Jenin, Hebron and Tulkarm) for weight management programs during the period between 1of May 2019 to 30 November 2020. A total of 466 participants (81 males and 383 females) with a BMI(body mass index) more than 25kg /m² were involved in the study. Body composition, anthropometric measurements, socio-demographic data, and HRQOL were determined at baseline and after 3 months of follow-up weight-management program. The results showed a significant decline in the mean weight of participants from93.9±17.2Kg to83.9±15.7 kg over three months; however, (48.7%) participants reported a reduction of less than 10% of their weight while (51.3%) participants had a reduction of more than 10% of their weight over 3 months. By using paired sample T-test participants reported significant improvement in all components of (36-SF) HRQOL after 3 months compared to baseline scores. At baseline, participants with higher BMI significantly reported lower scores in HRQOL subscales of Physical functioning, Pain, Vitality, and General health. while after 3 months, participants with ≥10% loss of baseline weight had a greater improvement in the overall QOL scores by 14.6±17.6 (mean ± SD) compared to 9.7±15.0 for those who lost <10% baseline body weight. Moreover, the Role limitation due to physical health achieved the highest score after 3 months with mean ±SD of 93.0±20.7 compared to baseline score of 80.8±32.2. The highest improvement was reported in Physical functioning with 18.9 ± 27.3 and 10.9 ± 27.3 for participants lost ≥ 10% and < 10%, respectively. In conclusion, weight management programs seemed to be not only effective to induce weight loss but also, to improve HRQOL. Excess weight is considered a detrimental factor for HRQOL. Moreover, data have shown that overweight/obese women were more likely to have poorer HRQOL at baseline with less improvement in HRQOL after 3 months compared to men. Finally, the findings of this study have confirmed that the weight management is a holistic process that should consider the patients views and improvement in QOL after weight reduction.
EFFECT OF DAILY ADMINISTRATION OF MICROENCAPSULATED LIMOSILACTOBACILLUS REUTERI DSM 17938 ON THE INTESTINAL MICROBIOTA AND METABOLIC ALTERATION INDUCED BY HIGH FAT FRUCTOSE DIET IN ADULT RATS
(جامعة النجاح الوطنية, 2021-07-26) Abuqwider, Jumana
Aims: To investigate the intestinal microbiota and metabolic alteration of 8-week oral supplementation with microencapsulated Lactobacillus reuteri DSM 17938 induced by high fat fructose diet in adult rats. Materials and methods: In animal experiment, Male Wistar rats of 90 days were fed a control diet or a high fat - high fructose diet for 8 weeks, promoting signs of obesity and metabolic syndrome. Rats either fed a Control diet or HFF diet were divided into three groups. The first one, the control group (C) with the low-fat diet, the second, with the administration of the L. reuteri inside the microcapsule (CRM), while the last, were received simply L. reuteri (CR). In the same way the rats treated with a high fat - high fructose (HFF) diet were divided in three groups: one with the HFF (T), second group was administrated the L. reuteri inside the microcapsule (TRM), and the third group, was administrated by the HFF diet and the L. reuteri (TR). The research investigates the effect of supplementation on glucose homeostasis, body composition, energy balance, hepatic steatosis and fecal microbiota composition. Results: Supplementation with microencapsulated L. reuteri DSM 17938 for 8 weeks did not affect significantly body composition and energy balance but affect significantly the plasma glucose and insulin resistance, liver steatosis, and microbiota composition. Rats who received the microencapsulated L. reuteri exhibited decreases in plasma glucose compared with control. In addition, microencapsulated L. reuteri supplementation significantly suppressed liver enzymes (AST, ALT) and hepatic steatosis, also increase the abundance of Akkermansia muciniphila which improves host metabolic parameters. Conclusions: Intake of microencapsulated L. reuteri DSM 17938 for 8 weeks with diet induced obesity did not affect body composition and energy balance; however, it improved plasma glucose, insulin sensitivity, fatty liver
EFFECT OF THE MEDITERRANEAN DIET ON THE GUT MICROBIOTA OF PREGNANT WOMEN: A CASE-CONTROL STUDY
(2021-07-26) Altamimi, Dr. Mohammad; De Filippis, Dr. Francesca
Aim: The main aim of this study is to evaluate the possible influence of the adherence to the Mediterranean diet on gut microbiome composition during pregnancy. Design: Seventy-six healthy pregnant women participated in a parallel 9-months randomized controlled trial. Thirty-five participants were instructed to consume a diet inspired to Mediterranean dietary pattern (MedD), and 41 maintained their habitual diets (ConD). Dietary adherence and gut microbiome were monitored over the study period. Design and results: We retrieved dietary information and assessed gut microbiome by shotgun metagenomics in 76 pregnant women following Med and control diets. The majority of the women in MedD group increased the adherence to the MedD. We detected associations between the consumption of MedD and the abundance of beneficial microbes, such as some fiber-degrading bacteria and some taxa associated with the degradation of polyphenols, whose role in the human gut warrants further research. Conclusions: Switching subjects to a MedD (increasing their adherence to the MedD) during pregnancy can be considered as a promising strategy to improve their gut microbiome, possibly influencing the gut microbiome development in newborns.
APPLICATION OF MICROENCAPSULATED BACTERIOCIN PRODUCER FOR AN ANTIMICROBIAL PACKAGING DEVELOPMENT
(جامعة النجاح الوطنية, 2021-07-26) جابر, مودة
يهدف هذا البحث إلى دراسة الجدوى والنشاط المضاد للميكروبات لبكتيريا حمض اللاكتيك (LAB) المنتجة للبكتيروسينات المُدمجة في الفيلم الصالح للأكل ودراسة النشاط المضاد للميكروبات للفيلم ضد L. innocua في نظام المختبر. أظهرت نتائج العمل أن الأفلام كانت قادرة على ضمان حيوية عالية للسلالة المُنتِجة للبكتيروسينات ( L. curvatus 54M16) عند 4 درجات مئوية خلال 28 يومًا من التخزين. علاوة على ذلك، تم دراسة تأثير الكبسلة الدقيقة على قابلية الحياة والنشاط المضاد للميكروبات لـ LAB لتصميم فيلم صالح للأكل بسلالة مُغلفة في كبسولات دقيقة.

Browse

Browsing Nutrition and Food Technology by Issue Date

Results Per Page

Sort Options