Food Processing Waste in Vietnam: Utilization and Prospects in Food Industry for Sustainability Development

Vietnam is a country that produces a variety of agricultural products, including vegetables, tubers, fruits, and processed products. Along with the increase in population, the demand for consumers also increases, and the by-products of farming are increasing and being discharged into the environment. This is one of the critical research issues that need to be solved to ensure sustainability in agriculture. This review summarized recent studies on familiar sources of by-products in Vietnam, such as banana peels, citrus peels, dragon fruit skins, rice bran, and rice husks, and their potential in the food industry. Some solutions are also proposed to solve and turn this low-value raw material into a high-value product and serve a variety of products and consumers in the food industry. Especially after the COVID19 pandemic, the by-products contain valuable and reusable biological resources. These compounds could be future applications to support improving the consumer's immune system and various health benefits. Processed and utilized by-products from food production could not only help increase incomes for farmers, especially in developing countries like Vietnam but also could aid in ensuring food security and sustainability in agricultural production.

Innovative Ingredients Fortified Nutrients Enriched Biscuits and Cookies: Quality and Sensory Analyses

Global suffering from COVID-19 has necessitated augmenting the immunity systems of humans through consumption of macro-micro-nutrients and antioxidant-enriched fortified foods. In this article, fortifications of popular bakery products, viz. biscuits, cookies, have been reviewed, encompassing the novel fortifying ingredients and innovative methods employed with an emphasis on the overall enrichment in the final product quality. A few notable features concerning novel fortified biscuit and fortified cookie have been decisively summarized. Wheat flour blended with 40% sesame-cake flour resulted in a fortified biscuit possessing higher protein (16.6%), crude fat (16.95%), and dietary fiber (8.2%) with acceptable sensory characteristics. About 9% toting up of chicken-eggshell dried-powder could result in high Ca content in biscuits with customary changes in texture and sensory properties. A remarkable 5% addition of bee pollen to wheat flour appreciably improved the nutrient compositions (carbohydrate 65.18%, protein 7.32%, and total dietary-fiber 1.47%) along with high polyphenol and antioxidant potentials. Notably, mixing fish fillet protein concentrate with wheat flour could yield enhanced nutritional content (protein 14.63-19.52%, fat 16.2-16.5%), as well as augmented amino acids. Remarkably, wheat flour fortified with fermented jack bean flour resulted in an overall fortified biscuit with substantial carbohydrate, crude protein, fat, fiber, ash, and appreciable macro-micro mineral contents and sensory characteristics. Innovative fortified cookies were made by blending wheat flour or Brewer's spent grain flour with one or more ingredients, e.g. full fat soya, mushroom, cardamom powder, moringa leaves, coconut, sweet potato flour rendering amplified values of nutrients, superior physical properties, increased mineral and flavonoid contents and organoleptic qualities.Copyright © 2023 Bentham Science Publishers.

Role of prebiotic dietary fiber in periodontal disease: A systematic review of animal studies.

Background: Periodontitis is a chronic inflammatory condition affecting the supporting structures of a tooth in the oral cavity. The relationship between dietary fiber and periodontitis is poorly understood. The objective of this systematic review is to investigate if an intake of dietary fiber modulates periodontal disease in animal models and any concomitant effects on systemic inflammation, microbiota and their metabolites. Methods: Animal studies using periodontitis models with any form of fiber intervention were included. Studies with comorbidities that were mutually inclusive with periodontitis and animals with physiological conditions were excluded. Search strategy with MeSH and free-text search terms were finalized and performed on the 22nd of September 2021.CINAHL Complete, EMBASE, MEDLINE, SciVerse Scopus® and Web of Science Core Collection databases were used to identify studies. SYRCLE's risk of bias tool and CAMARADES were used for quality assessment. Results were synthesized utilizing Covidence© web-based platform software to remove duplicates, and the remaining studies were manually filtered. Results: A total of 7,141 articles were retrieved from all databases. Out of 24 full-text articles assessed for eligibility, four studies (n = 4) were included. Four studies involved the use of ß-(1,3/1,6)-glucan (n = 3) and mannan oligosaccharide (n = 1) at differing dosages for different study durations. All studies utilized a ligature-induced model of periodontitis in rats, either Wistar (n = 3) or Sprague-Dawley (n = 1). A dose-dependent relationship between the increased fiber intake and decrease in alveolar bone loss and pro-inflammatory markers was observed. Conclusion: The number of included studies is limited and narrow in scope. They highlight the importance of pre-clinical trials in this field with broader dietary fiber intervention groups before proceeding to clinical trials. The use of dietary fiber as an intervention shows promise in the reduction of inflammatory conditions like periodontitis. However, further research is required to delineate the relationship between diet and its effects on microbiota and their metabolites such as short chain fatty acids in animal models of periodontitis.

Banana Center Core Coconut Cookies: Value Added Healthy Product From Bio-Waste

Banana is one of the major crop in India producing large quantities of pseudo-stem as bio-waste after harvesting and becomes the adverse environmental concern due to the disposal either at the outside of the fields or incineration. This particular scenario demanded for recycling or conversion of the huge biomass generated as waste into utilizable products to reduce the consequences of environmental adverse effects. The current investigation focused on the utilization of pseudostem byproduct by converting into value added healthy functional food product in the form of banana center core coconut cookies. The product was standardized by formulating three different experimental trials by substituting a part of wheat flour with three variations viz., 5, 10 and 15 per cent levels respectively. The acceptable levels were compared organoleptically against reference sample without addition of banana center core flour. The findings demonstrated high overall mean acceptable scores of above nine in the reference (9.25), first (9.16) and second (9.02) experimental trials. The third experimental trial with the incorporation of fifteen per cent showed low overall mean organoleptic score (7.36). Pseudo-stem being potential source of dietary fiber, protein and micro-minerals, the second experimental trial was considered as the standardized formula. The nutrient composition analyzed identified that the standardized cookies were nutritionally rich as evidenced by the estimated essential nutrients viz., protein(5.41g), fat(10.53g), dietary fiber(7.28g), ash(0.21mg), calcium(48.36mg) and iron(2.12). The observations well demonstrated the beneficial utility of bio-waste in food products especially in baking denoting the challenging task to explore and development of wide range of pseudo-stem based value added healthy functional food products. The antioxidant and immuno-protective properties associated with pseudo-stem especially beneficial during the COVID-19 pandemic conditions to fight against immune-suppressive corona virus. Copyright © 2022 Wolters Kluwer Medknow Publications. All rights reserved.

A Randomized, Controlled, Double-Blind Trial of Inulin to Boost Response to a Third COVID-19 Vaccine Dose in Kidney Transplant Recipients

Purpose: Kidney transplant recipients (KTR) commonly exhibit inadequate responses to 2-dose COVID-19 vaccination schedules and remain at increased risk of severe COVID-19. Gut dysbiosis is common among KTRs and has been associated with poor vaccine responses. We hypothesised that a dietary fibre supplement may correct dysbiosis and enhance responses to a third dose of COVID-19 vaccine in KTRs. Method(s): KTRs who had received 2 doses of a COVID-19 vaccine were recruited from 2 transplant programs in Australia. KTRs with an inadequate response (defined by anti-RBD <100U/mL) were randomised to receive inulin (fibre) or maltodextran (control), 10g dissolved in 200ml water twice daily for 4 weeks prior to, and 4 weeks after a 3rd vaccine, at which time vaccine response was measured by anti-RBD titre, vaccine-specific B and T cell responses, and changes in the gut microbiome. Patients and investigators were blinded to treatment assignment. COVID-19 infection was excluded by measurement of anti-nucleocapsid antigen. Result(s): Of 85 KTRs screened, 71 had baseline anti-RBD<100U/mL and were randomised to inulin (n=37) or control (n=34). Participants were 33% female, mean age 59 yrs (SD 11), with mean eGFR 56 ml/min/1.73m2 (SD 24.8), and were most commonly receiving tacrolimus, mycophenolate and prednisolone. All participants received a third dose of a mRNA COVID-19 vaccine after receiving a dietary supplement for 4 weeks. Week 8 assessment of vaccine response, supplement tolerability and change in microbiome are ongoing. Four participants tested positive for COVID-19 during the study. Conclusion(s): Gut dysbiosis is one potential contributor to the poor COVID-19 vaccine responses exhibited by KTRs. This trial will determine whether a simple dietary fibre supplement is well tolerated and effective in correcting gut dysbiosis and restoring vaccine responsiveness. Improved vaccine responses are urgently required to better protect KTRs from ongoing morbidity and mortality from COVID-19.

Assessment of Knowledge and Lifestyle Pattern during COVID-19 Pandemic in Al-Qunfudhah’s Locality: In Saudi Arabia

BACKGROUND: The COVID-19 pandemic continues to pose significant challenges to nations. The Saudi Arabia government aimed to mitigate the spread of COVID-19 through different health strategies and policies that influence the population’s health and lifestyle. AIM: This study aimed to assess the knowledge and awareness of the adult Saudi Arabian people and residents on the coronavirus pandemic and examine their association with dietary habits. METHODS: A cross-sectional study was conducted in Al-Qunfudhah’s locality – Kingdom of Saudi Arabia from September 13 to October 15. Data collection was implemented using a questionnaire divided, into four sections: The first section was directed at the sociodemographic characteristics of the participants;the second was dedicated to assessing the individual’s knowledge about COVID-19;the third section for assessing the lifestyle pattern of COVID-19;the fourth assessed the dietary intake using food frequency questionnaires. RESULTS: A total of 400 respondents;Saudis (78%) and residential population (22%) were included in this study. Knowledge about COVID-19 was high (94%) among the participants, primarily obtained from the traditional media platforms and social media. The majority (91%) of the respondents have complied with regular usage of precautionary tools, in addition, physical activity and exposure to sunlight were practiced regularly during the lockdown, by (43%), (49.8%.), respectively. Approximately half of the participants (56.5 %) experienced a change in food habits during the period of confinement. The results revealed a correlation between nutritional awareness and food consumption style for fruits, dietary fibers, traditional drinks, fish, and nuts. CONCLUSION: The respondents have adopted healthier dietary behaviors during the COVID-19 confinement through a closer approach toward the Med Diet. The knowledge of eating habits and the practice of physical activity should guide the authorities and educational agencies to propose strategies that could encourage a balanced and healthy diet (MD) and physical activity practice.

Anti-Inflammatory Pantry Kit: Delivering Foods for Chronic Pain to the Patient's Kitchen

Methods: Participants of the 13 week program, Partner's Aligned in Transformative Healing (PATH), receive an Anti-Inflammatory Pantry Kit containing one retail size quantity of extra-virgin olive oil, avocado oil, pumpkin seeds, Brazil nuts, green tea, ground flax seed, dried lentils, maple syrup, ground turmeric, ground ginger, and coconut milk. During week 5 of the program participants spend 90 minutes with the registered dietitian (virtual or in-person, depending on the group) for an interactive education and sensory experiential. Participants leave with the food and knowledge of the ingredients and how to use them. The registered dietitian procures the ingredients and puts together the kits. Food costs are reimbursed by Blue Cross Blue Shield of Vermont as it has been incorporated into the program's bundled payment model for each PATH participant. Results: What emerged from this experimental adjustment to the curriculum is an innovation that has engaged participants to make modifications to their diets to increase whole food sources of omega-3 fatty acids, phytonutrients, dietary fiber, zinc, selenium, plant-based protein, and healthy fat;all of which are evidenced based nutrients that have been demonstrated to impact inflammatory and immune systems in individuals experiencing chronic pain. Background: The Anti-Inflammatory Pantry Kit was designed during the covid-19 pandemic as a way to continue to offer hands-on culinary medicine to participants at the University of Vermont's Comprhensive Pain Program in the comfort and safety of their own home. Conclusion: Culinary medicine at the Comprehensive Pain Program looks different now that it did prior to the pandemic and the changes have been received with enthusiasm. The Anti-Inflammatory Pantry Kit is a dynamic tool for nutrition and culinary medicine education for chronic pain participants. This tool and approach to medical nutrition therapy has been made sustainable by the reimbursement by Blue Cross Blue Shield of Vermont and the engagement of participants.

Ten food that boost Immune System: A Review

The immunity and system functions to fight against infections square measure considerably wedged by inappropriate food and nutrition. Long run deficiency disease is universally thought-about because the leading explanation for system deficiency. A considerable proportion of the worldwide population doesn't meet the counselled daily intake of nutrient. The COVID-19 pandemic has targeted attention on the role of the system, with health scientists and nutritionists urging folks to require supplements and/or eat specific foods (nutrients) to supercharge their immune systems. The system is that the most complicated system of physical structure. For this we have a tendency to needed the supplements like food for maintenance of system.in this article here could be a discussion of foods like Citrus fruits like lemon, orange ,lime etc., broccoli, spinach, turmeric, yoghurt, kiwi, garlic, papaya, almonds, ginger, tulsi, etc things helps in boosting our immunity to fight against infections. In this report, foods that helps in maintain system or immunity boosting material is mentioned.

[Correction of intestinal microbial composition disturbances as a potential link in complex therapy of patients with COVID-19].

The article reflects the potential for correcting intestinal microbiota disorders in the complex therapy of patients with COVID-19. It has been noted that the inclusion of dietary fiber in the diet contributes to protection against disruption of the integrity of the intestinal barrier and may limit bacterial translocation into the systemic circulation. The possibility of using psyllium (Mucofalk) is reflected, the action of which is realized both through its sorption, cytoprotective and anti-inflammatory properties in viral lesions of the gastrointestinal tract, and through stimulation of the own beneficial intestinal microbiota. The paper presents studies of the prospects for the use of probiotics, synbiotics in the complex therapy of patients with COVID-19. Detailed data are provided on the mechanisms of the positive effect of short-chain fatty acid preparations on reducing the severity of the disease in patients with COVID-19. It was noted that taking the drug Zacofalk leads to a significant increase in its own butyrate-producing microbiota (Faecalibacterium prausnitzii) and suppression of the growth of opportunistic flora with pro-inflammatory activity. The results of a recent study are presented showing that in patients with a mild course of COVID infection with respiratory and intestinal symptoms, the administration of Zakofalk for 30 days (3 tablets per day) led to significantly faster stool normalization (by day 7), persistent normalization of the frequency and consistency of stools by the 21st day and a significantly more pronounced regression of bloating and abdominal pain, as well as a decrease in the risk of developing post-infectious irritable bowel syndrome.

Gut Dysbiosis: A Major Concern to Combat Diseases such as COVID-19

Introduction: The presence of millions of bacteria in the gut aids in immune homeostasis, involved in the synthesis of vitamins, innate and adaptive immunity, IgA production, modulation of immune response and suppression of pathogenic bacteria etc. Any disturbance will cause immune imbalance, predisposes individuals to diseases such as metabolic syndromes, central nervous system disruption, cardiovascular diseases and abnormal blood coagulation profile. The sedentary lifestyle, unhealthy dietary habits, nonexposure to sunlight results in a weakened immune system. Several studies reported that the generation of free radicals, oxidative stress, depletion of vitamin D in the body leads to various dysfunctions. Prolonged usage of medications, antibiotics and unhealthy food habits will increase free radicals, inflammation, DNA damage and cell injury. Therefore, the body is more prone to infections by bacteria, viruses, fungi etc. Studies reported the depletion of gut bacteria with immunomodulatory potential in COVID-19 patients. Materials and method: It is crucial to have stronger immune system to combat diseases. Regular use of probiotics, inclusion of dietary fibre helps in the growth of good bacteria in the gut. Results: A healthy life style, good dietary habits, regular exercise, exposure to sunlight, antioxidants and intake of probiotics will help in the growth of good bacteria which will boost the immunity. The microbiota acts like a protective shield against harmful microbes. Conclusion: Maintenance of gut microflora and healthy life style will help us fight against various non-infectious and infectious diseases such as novel COVID-19.

Maintaining, Managing, and Tele-Monitoring a Nutritionally Adequate Mediterranean Gluten-Free Diet and Proper Lifestyle in Adult Patients

The gluten-free diet (GFD) is a restrictive diet. In many cases, it must be permanent and strict, and it may be associated with both nutritional deficiencies and excesses, which can be prevented by following a healthy, natural Mediterranean GFD (Med-GFD). In this paper, we describe the importance of the Mediterranean diet, the correct intake of vitamins and minerals, and how they may play an important protective role against chronic or degenerative conditions. Herewith, we analyze different aspects that influence the ability to maintain a correct and balanced Med-GFD, which may contribute to the health status of patients, including a conscious use of gluten-free products to maintain a healthy lifestyle. Monitoring the Med-GFD remains a pivotal issue: to evaluate the presence of gluten peptides in urine, it could be important to introduce point-of-care testing, an efficient method for GFD self-monitoring (immunochromatographic technique), together with online nutritional questionnaires. Indeed, medical care via telemedicine can provide practical indications aimed at supporting patients and doctors. A natural Med-GFD can ensure the correct intake of nutrients and could be important for patients affected by gluten-related disorders, helping them to maintain a correct and healthy lifestyle.

Low-Grade Chronic Inflammation: Lifestyle Management

Low-grade chronic inflammation (LGCI) may be managed by lifestyle measures that focus on adipose tissue and the intestine as both contain many immune cells, es-pecially macrophages. The aim regarding adipose tissue is to induce a chronically high fatty acid oxidation rate or prevent increases in fat mass. The former may be achieved by adhering to the minimum amount of physical activity necessary for health maintenance. However, increased fat mass already present often requires weight reduction, which is achieved most effectively by meal replacement. Short-chain fatty acids produced by intestinal microbiota modulate inflammatory potential in the intestine by acting on the intestinal wall and at systemic level. Dietary fibre forms the main substrate for the microbiota, so low fibre intake results in low short-chain fatty acid production and compromised homeostasis. The Mediterranean diet is held to be an ideal alimentary measure in combating LGCI due to the diet’s anti-inflammatory effects and sub-stantial amounts of dietary fibre. Other factors such as sleep and stress also affect LGCI, but to what extent compared to adipose tissue and the intestine remains unclear. Controlling LGCI will likely reduce the risk of severe COVID-19-like and non-communicable disease, warranting routine LGCI analysis.

The Nutritional Facts of Bamboo Shoots have a Potential and Prospects for Utilization as a Health Food: A Review

In Indian tradition, bamboo shoot plays an important role in the traditional food of North East State of India. In India, it is used in the traditional food name as ushoi, soibum, rep, mesu, eup, hirring, etc. In the market, this crop fibre is applied in the bakery and meat products. It has lots of health benefits to the human because it is nutritionally important that contain huge amount of protein, carbohydrate, vitamin, fibre, minerals and very trace amount of fat. Mostly its shoot may be consumed as a food either in fresh form or canned form. The main aimed to study the bamboo shoot could be helpful in mitigating the problem of malnutrition and food security and boost immune system are the major challenges for humanity which facing during Covid-19 pandemic situation. The role of bamboo is increasing day-to-day. Due to the present of phytosterols and rich amount of fibre, it becomes nutraceuticals and apply as natural medicine in several diseases. In recent time, the people are aware to improve their immunity to fight against such type of diseasesto improve the digestion and appetite and recover weight or loss, to cure cardiovascular diseases (CVD) and cancer. The part of this crop mainly shoot has important role in the anticancer, antibacterial and also antiviral diseases. The bamboo smell is very strong due to the presence of phenolic compounds. In Tripura, new event are discovered such as bamboo shoot fortified cookies as a healthy snack. So that its unique characteristics, bamboo is known as miracle plant and green gold. It play an important role in the secondary metabolize formation, so that its taste is slightly acidic. Various bamboo shoot processing methods, effect of cooking, technological methods for removal of toxic constituent in shoots have also been discussed. [ FROM AUTHOR] Copyright of Asian Journal of Dairy & Food Research is the property of Agricultural Research Communication Centre and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)

Microbiota Modulating Nutritional Approaches to Countering the Effects of Viral Respiratory Infections Including SARS-CoV-2 through Promoting Metabolic and Immune Fitness with Probiotics and Plant Bioactives.

Viral respiratory infections (VRIs) can spread quickly and cause enormous morbidity and mortality worldwide. These events pose serious threats to public health due to time lags in developing vaccines to activate the acquired immune system. The high variability of people's symptomatic responses to viral infections, as illustrated in the current COVID-19 pandemic, indicates the potential to moderate the severity of morbidity from VRIs. Growing evidence supports roles for probiotic bacteria (PB) and prebiotic dietary fiber (DF) and other plant nutritional bioactives in modulating immune functions. While human studies help to understand the epidemiology and immunopathology of VRIs, the chaotic nature of viral transmissions makes it difficult to undertake mechanistic study where the pre-conditioning of the metabolic and immune system could be beneficial. However, recent experimental studies have significantly enhanced our understanding of how PB and DF, along with plant bioactives, can significantly modulate innate and acquired immunity responses to VRIs. Synbiotic combinations of PB and DF potentiate increased benefits primarily through augmenting the production of short-chain fatty acids (SCFAs) such as butyrate. These and specific plant polyphenolics help to regulate immune responses to both restrain VRIs and temper the neutrophil response that can lead to acute respiratory distress syndrome (ARDS). This review highlights the current understanding of the potential impact of targeted nutritional strategies in setting a balanced immune tone for viral clearance and reinforcing homeostasis. This knowledge may guide the development of public health tactics and the application of functional foods with PB and DF components as a nutritional approach to support countering VRI morbidity.