Research Articles (Consumer and Food Sciences)

Permanent URI for this collectionhttp://hdl.handle.net/2263/99075

Browse

Now showing 1 - 20 of 53

Constraints to healthy eating guide food choices in an emerging economy
(Elsevier, 2026-02) Dlamini, Nomzamo N.; Tuorila, Hely; De Kock, Henrietta Letitia; u13034929@tuks.co.za
The 31-item food choice questionnaire (FCQ-EE), developed by Dlamini et al. (2024), accounts for seven motives relevant to people living in emerging economies: Healthy eating constraints (HEC); Meat appeal (MA); Emotional eating (EE); Quality seeking (QS); Weather (WE); Frugality (FR); and Cooking constraints (CC). In an online survey, their predictive ability was tested in a forced choice between 10 paired products. Three pairs had sorghum-based foods (sorghum represents the more sustainable option) as choice options. One pair contrasted a meat-based product with a plant-based alternative. Other pairs targeted choices related to healthfulness, cooking constraints and weather suitability. Each pair was displayed on screen visually and by names, and the eating context was defined. Demographic traits: age groups in years 18–35 (42 %), 36–45 (29 %), and 46–65+ (29 %) of the population (n = 814); income (low, middle, high) and gender: 69 % women, were also included as potential predictors. HEC was the most prominent predictor of choices as it informed the selection of the generally less healthy option in nine of 10 product pairs. EE was the second most important predictor in four of the 10 food pairs. QS consistently predicted the choice for the more sustainable option. Demographic traits, especially age, contributed to the selection for three pairs. Overall, all motives identified in the FCQ-EE predicted at least one choice, suggesting the usefulness of this tool in the prediction of food choice in an emerging economy. HIGHLIGHTS • People rated items describing food choice motives using a food choice questionnaire for emerging economies (FCQ-EE). • They were tasked to select an option in a forced choice between 10 product pairs and indicate their age, income and gender. • Healthy Eating Constraints (HEC) was the most prominent predictor of food selection, followed by Emotional Eating (EE). • The more sustainable options were mainly predicted by Quality Seeking (QS). • Age contributed to the selection between three pairs.
Are healthier diets culturally affordable in Africa? Evidence from four African countries
(Routledge, 2025) Ameller, Joaquin; Drogue, Sophie; Baye, Kaleab; Amiot, Marie-Josephe; Kanerva, Noora; Le Port, Agnes; Hoffman, Marinel; Lubowa, Abdelrahman; Ampe, Gaston; Fogelholm, Mikael; Rosa-Sibakov, Natalia
In 2023, between 713 and 757 million people experienced hunger globally, with Sub-Saharan Africa facing a prevalence of undernourishment at 20.4%. This study addresses the nutritional challenges affecting vulnerable groups, particularly women and young children, in eight African cities by modelling nutritionally adequate, economically affordable, and culturally acceptable diets. Our goal is to provide optimised diets for future consideration in food based national dietary guidelines for Ethiopia, Kenya, South Africa, and Uganda. We employ a mathematical programming approach to optimise diets, in order to achieve nutrient adequacy with minimal changes to current consumption patterns, under a budget constraint. The results show that nutritionally adequate diets are possible but often require dietary shifts, including increased intake of vegetables, fruits, and legumes, while moderately reducing the intake of cereals and, to a lesser extent, roots and tubers. Affordability remains a key constraint, some cities face larger tradeoffs than others, reflecting different levels of dietary diversity and purchasing power. Our discussion highlights the trade-off between cultural acceptability and economic affordability, suggesting that higher budgets may facilitate easier acceptance of dietary changes. Consequently, a focus on minimising food expenditures alone could compromise diet suitability by neglecting cultural acceptability. Lastly, we recommend a multifaceted policy approach to enhance frameworks for both demand and supply sides to achieve healthier diets.
Assessment of the applicability of coconut and skim milk powder as a carrier for lactic acid bacteria on their performance during production of Ting
(Wiley, 2025-08) Zulu, Nontobeko Xolisiwe; Kunadu, Angela Parry-Hanson; Kayitesi, Eugenie; Dlamini, Bhekisisa
The demand for dried starter cultures that are specific to indigenous fermented food products is increasing. In most cases, skim milk (SM) powder is used as a cryoprotectant for microbial cell protection during the preparation of starter cultures. However, the extent of cell protection during freeze-drying and the fermentation efficacy of dried cultures are dependent on the type of microbial strain and carrier media, hence the need to investigate the protective effects of alternative carrier media. This study evaluated the fermentation potential of lactic acid bacteria (LAB) preserved in coconut (CCN) powder and SM powder during ting (traditional fermented sorghum) production. Ting was fermented with single and mixed strains of Lactobacillus plantarum and Lactobacillus brevis. The pH, total titratable acidity (TTA), functional groups (Fourier transform infrared spectroscopy [FTIR]), microbial quality, and consumer acceptability were monitored during fermentation. Ting prepared with LAB strains preserved in SM had a more rapid reduction (p > 0.05) in pH and lower final pH than ting prepared with LAB preserved in CCN. Mixed LAB strains showed a rapid reduction in pH of ting compared to single LAB strains and ting prepared with spontaneous fermentation. The highest TTA (3.57%) was observed with mixed LAB after 48 h on both SM and CCN ting. FTIR showed similar functional groups corresponding to O-H and phenolic compounds for both SM and CCN ting. The highest increase in LAB counts (up to 10 log CFU/mL) occurred in ting prepared with mixed strains of both CCN and SM, while the least increase occurred with spontaneously fermented ting. Enterobacteriaceae, yeasts, and molds were not detected in all the fermented samples. With consumer acceptability, CCN ting was the most preferred sample with the highest overall score (6.95), followed by the SM ting sample (5.67). In conclusion, this work indicates that the LAB strains preserved in CCN result in comparable fermentation performance to that of SM and produce ting that is preferred by consumers. Therefore, CCN should be considered as a carrier medium for the development of ting starter cultures.
Canned porridges based on African indigenous crops; nutritional content, consistency, and sensory compared to ‘home-made’ maize porridge, and effect of legume protein concentrates
(Taylor and Francis, 2025) Lovdal, Trond; Skaret, Josefine; Sone, Izumi; Drobac, Gorana; Rosa-Sibakov, Natalia; Emmambux, Mohammad Naushad; Byaruhanga, Yusuf B.; Varela, Paula
A shift in dietary habits toward increased intake of fat- and sugar-rich foods is leading to an emerging trend of obesity in Africa. To reverse this trend, it is necessary to offer convenient and affordable food products which are nutritious and tasty. The objective of this study was to develop food-to-food fortified, convenient porridges for adults on a pilot scale. The porridges were based on blends of flours from African indigenous crops, i.e. orange fleshed sweet potato (OFSP), cowpea (CP), Bambara groundnut (BGN), finger millet, amaranth, and maize. Porridge with OFSP and amaranth each on a 22% dry weight (dw) basis and smaller amounts of CP, maize, and skimmed milk powder (SMP) achieved 20-fold more provitamin A than the reference with only maize and the same SMP content and were also significantly higher in iron, zinc, and vitamin C. The properties of concentrated protein fractions from CP and BGN as porridge ingredients was also studied. Substitution of up to 20% of unmodified flours with protein concentrates resulted in up to 42% increase in the protein content. The inclusion of protein fractions did not adversely affect viscosity compared to when unmodified flours were used or compared to the maize reference. Protein fractions did not influence the sensory profile compared to unmodified flours. However, prototypes based on African indigenous crops were characterized by more intense vegetable and leguminous flavors, and less bitterness, compared to the maize reference.
A new mathematical model for water uptake during soaking of grains
(World Scientific Publishing, 2025-06) Rostamirad, Sholeh; Duodu, Kwaku Gyebi; Meyer, Josua P.; Sharifpur, Mohsen; gyebi.duodu@up.ac.za
There are very few models in the open literature for predicting the water uptake characteristics of grains. Peleg’s equation (1988) is a widely used empirical model that does not involve important soaking parameters to describe water uptake. Other existing models have been developed based on the diffusion theory. However, these existing models are strongly connected to experimental data for predicting the equilibrium moisture of the grain (maximum water uptake with time). In practice, the soaking of grain involves many physical parameters such as time, temperature, the viscosity of the soaking medium, the density of grain and soaking medium, diffusion coefficient, and solid loss from the grain (for example alpha-galactosides). However, there is no documentation of a model involving these physical parameters. This present work proposed a generalized mathematical model for predicting water uptake of grain (cowpeas) using non-dimensional analysis. The proposed model was successively applied to predict the soaking of cowpeas via the simplification of the model using six data points from experimental works in the literature. In predicting the soaking characteristics of different cowpeas, a good agreement was observed when the proposed model was compared with existing experimental data in the literature. This work presents a novel way of predicting water uptake in cowpeas using non-dimensional analysis which can be applied by food scientists and food engineers to model the water uptake for other grains. However, the physics of soaking, particularly as the porous structure of the grain evolves, could be analyzed using fractal mathematics. This approach should be considered for future studies to capture the complex, irregular dynamics of the process more accurately.
Biovaluation of Cucurbitaceae fruit byproducts as potential ruminant meat tenderizers : a scoping review and process conceptual framework
(Elsevier, 2025-10) Mashele, Grace; Semwogerere, Farouk; Mushi, Daniel; Kayitesi, Eugenie; Chimphango, Annie; Mapiye, Cletos
Current tropical ruminant production systems, which are based on natural pasture, indigenous breeds and marketing of older animals produce less tender meat with limited economic value and low consumer acceptance. While plant cysteine proteases offer natural and potentially safer alternatives to chemical and mechanical meat tenderizers, challenges remain, particularly enzyme stability and over-tenderization. Interestingly, serine proteases derived from byproducts of the Cucurbitaceae family, one of the most widespread, abundant and genetically diverse indigenous fruit plants in the tropics exhibit significant stability and substrate specificity suggesting greater potential for application in meat tenderization but remain underexploited. The current review explored the potential of serine proteases containing extracts derived from tropical Cucurbitaceae fruits byproducts (CFB) as meat tenderizers and customized a process conceptual framework for their biovaluation. Many in vitro studies indicated that CFB-derived serine proteases have wider substrate specificity and greater stability over a broad range of pH, thermal and oxidative environments. Evidence from the few available in producto studies on cucumisin-like serine proteases derived from Cucumis trigonus species in the Cucurbitaceae family suggests that they may possess collagenolytic activity and meat texture enhancing properties comparable to those of cysteine proteases. A transdisciplinary research approach was recommended to further explore purification, efficacy, underlying mechanisms of action, application conditions, safety and cost-effectiveness of novel CFB-based serine proteases as meat tenderizers. A process conceptual framework was customized to guide the biovaluation research of CFBs and promote innovative utilization and entrepreneurship along ruminant meat value chains. HIGHLIGHTS • Cucurbit serine proteases (CSPs) exhibit higher stability than cysteine proteases. • CSPs seem to display comparable collagenolytic activity to cysteine proteases. • Cucurbit fruit byproducts (CFB) have meat preservative and flavoring properties. • CFB-extracts appear to have potential as meat tenderizers and quality enhancers.
Nutritional and functional properties of decorticated and microwave heat moisture treated white sorghum meal with added non-tannin and tannin phenolic extract
(Elsevier, 2025-05) Baah, Rose Otema; Duodu, Kwaku Gyebi; Harasym, Joanna; Emmambux, Mohammad Naushad; naushad.emmambux@up.ac.za
Emerging technologies, particularly microwave energy, have proven to be more efficient for heat moisture treatment to enhance starch functionality. In a sorghum food system, interactions between starch-phenolics and protein-phenolics significantly influence the nutritional properties of the food. Microwave heat moisture treatment decreased the starch hydrolysis index of sorghum meals from 69.89 % to 54.33 % in samples without phenolic extracts. The hydrolysis index was further reduced from 59.27 to 35.99 % and 54.74 to 36.18 % in samples containing non-tannin and tannin phenolic extracts. The addition of phenolics led to increased resistant starch content, characterized by higher levels of slowly digestible starch and a lower glycaemic index. The interactions between phenolic compounds, protein, starch, and the α-amylase enzyme contribute to the increased resistant starch content. Specifically, phenolics and proteins form barriers around starch granules that hinder digestion. Furthermore, interactions between phenolics and amylose further decrease digestibility while inhibiting α-amylase activity. HIGHLIGHTS • Microwave heat moisture treatment of sorghum meal slows down starch hydrolysis • Adding phenolic extracts further reduces starch digestibility • Phenolic addition and heat moisture treatment increases resistant starch
Techno-functional properties of protein-rich flours from different species of edible insects as affected by drying methods
(Elsevier, 2025-12) Yisa Njowe, Kieran Bong; Duodu, Kwaku Gyebi; Emmambux, Mohammad Naushad; naushad.emmambux@up.ac.za
Food-based ingredients from insects can circumvent the challenging disgust factor of consuming edible insects as food. The functional properties of dried edible insect flour could guide the use of edible insects as food ingredients in familiar foods. This study investigated the effect of freeze drying, oven drying, sun drying, solar cabinet drying, boiled before either sun drying or solar cabinet drying techniques on the functional properties of protein-rich flours from edible grasshoppers, crickets, and caterpillars. The Nitrogen solubility indices (NSI), water solubility indices (WSI) and β-sheets for all boiled solar-dried grasshopper, cricket, and caterpillar protein concentrates decreased compared to the other dried forms of grasshopper, cricket and caterpillars. The insect protein concentrates had lower foaming (32–49 %) and emulsion capacities (65–78 %) compared to commercial soy (FC: 55.9 %, EC: 94.3 %) and whey (FC: 52.9–55.6 % EC: 93.7–96.3 %) protein ingredients but exhibited higher foam stability (43.2–52.8 %) and good emulsion stability (83.4–93.0 %). Defatted insect flour could have proteins with intermediate molecular weight (≈100 kDa) that denature and aggregate at air-water interface to form thick viscous films that stabilise the foam. The high foaming and emulsion properties of these protein concentrates suggest they could be good ingredients in bread and sausages, respectively. HIGHLIGHTS • Functional properties of edible insect protein concentrate depend on the species. • Heat treatment before drying changes secondary structure of edible insect proteins. • Edible insect protein concentrates have potential applications in the food industry.
Effect of infrared heat-moisture treatment and cooling rate on the material properties of amylose-lipid complex nanomaterials
(Wiley, 2025-08) Maphumulo, Njabulo Gideon; Masanabo, Mondli Abednicko; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad; naushad.emmambux@up.ac.za
Please read abstract in the article.
The in vitro antioxidant and antiadipogenic properties of pigmented flower extracts of Geraniaceae and Lamiaceae plant families
(Wiley, 2025-01) Venter, Anton; Fisher, Hennie; Stafford, Gary I.; Serem, June Cheptoo; Bester, Megan Jean; Duodu, Kwaku Gyebi
This study investigated the potential health-promoting properties of new sources of natural food colorants, namely pigmented flower extracts from Geraniaceae (Pelargonium grandiflorum, Pelargonium × hortorum, Pelargonium zonale hybrid) and Lamiaceae (Salvia aurea × dolomitica, Salvia dolomitica and Plectranthus zuluensis). In the Geraniaceae family, the main phenolic acids identified were hydrolysable tannins, while the main flavonoids were rutinosides of kaempferol and quercetin. In the Lamiaceae family, the main phenolic acids were caffeic acid and its derivatives, and the main flavonoids were naringin and neohesperidin. The total polyphenol content (TPC) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were higher for Geraniaceae than for Lamiaceae species. For all extracts, oxygen radical absorption capacity (ORAC) was similar, except for P. zonale hybrid. These extracts protected Caco-2 cells against 2, 2′-azobis (2-amidinopropane) dihydrochloride (AAPH) generated oxidative damage. Similarly, all extracts, except P. zonale hybrid, effectively scavenged nitric oxide (NO) and reduced lipopolysaccharide (LPS)-induced NO formation in RAW 264.7 macrophages. Inhibition of the formation of advanced glycation end-products (AGE) was significant for P. grandiflorum and P. × hortorum. All pigmented flower extracts, except the P. zonale hybrid, reduced lipid accumulation in differentiated 3T3-L1 adipocytes. Treatment during adipocyte differentiation caused cell death, except for the P. zonale hybrid. In conclusion, related to antioxidant activity, inhibition of AGE formation and lipid accumulation in differentiated adipocytes, P. grandiflorum was the most active, while the P. zonale hybrid was the least. These differences are potentially related to the concentration, type and stability of the polyphenols found in these pigmented flower extracts. Overall, the pigmented flower extracts of Geraniaceae and Lamiaceae show a range of health-promoting properties that represent an additional benefit to their potential use as natural food colourants.
Effect of cowpea lignocellulosic fibers as a low-value reinforcing filler on the properties of poly(butylene succinate-co-adipate) bio-composite foams
(Wiley, 2025-07) Masanabo, Mondli Abednicko; Keranen, Janne T.; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad; naushad.emmambux@up.ac.za
Please read abstract in the article.
The effect of citric acid, heat, and high-pressure on the morphology and physiology of Bacillus spores : simulating high-pressure processing of complementary foods
(Elsevier, 2025-01) Olaonipekun, Basirat Arinola; Buys, E.M. (Elna Maria); elna.buys@up.ac.za
To ensure the safety and quality of infant complementary foods (CFs), a combination of citric acid (CA), heat (H), and high-pressure (HP) treatments can be used. The impact of these treatments on the physiological state and morphology of spores of Bacillus spp. was studied. B. amyloliquefaciens TMW 2.479 Fad 82 spores were suspended in CA and subjected to H at 100 °C for 25 min, followed by HP at 600 MPa for 3 and 4 min at 9 °C. Spore germination rate for all the treatments was below 10 % and all the treatments except CA affected the spore's morphology. However, H treatment alone or combined with HP and CA disrupted the internal membrane (IM) and enhanced the damage to the B. amyloliquefaciens spores Cortex (Cx). Acidification of the B. amyloliquefaciens spores with CA led to the permeability of the spore's IM but with intact Cx. The combined treatments of CA, H, and HP significantly affected the integrity of the spore's intracellular structure. This study elucidates how the sequential application of CA, H, and HP can affect the morphology and physiology of Bacillus spores and improves the safety and quality of infant CFs. HIGHLIGHTS • H treatment induced the highest level of B. amyloliquefaciens spore germination. • HP with H and CA, damaged Bacillus spore without adequate germination. • Sequential treatment damaged the IM and Cx of B. amyloliquefaciens spore. • Extra HPP step for 3 min improves the safety and quality of infant CFs.
Different drying techniques and their impact on physicochemical properties of sweet potato : a review
(Wiley, 2025-08) Ntsowe, Khuthadzo; Workneh, Tilahun Seyoum; Laurie, Sunette; Emmambux, Mohammad Naushad
Sweet potato (SP) is a globally important storage root crop, serving as a natural source of essential nutrients, including starch, carotenoids, and anthocyanins. Given its nutritional value, preserving the physicochemical properties during processing is imperative to enhance its role in addressing food security. This review presents a comprehensive analysis of the literature on physicochemical properties, such as color, β-carotene, and TPC and examines the effects of different drying techniques on these properties. It was found that CHAD significantly degrades these properties, potentially reducing the β-carotene content by up to 22.7-fold and the TPC by 53%. This degradation can result from high drying air temperatures (>70°C), high air velocity (>1.5 m.s−1) and extended drying times, which can be up to 28 h. In contrast, combined techniques preserve these properties. For example, MWD + CHAD reduced the drying time up to six times more than CHAD alone. In addition, MWD + CHAD achieved a lower total color change (ΔE) and a higher retention of β-carotene content (67%). The highest increase in TPC (247%) was observed for SP that was dried using MWD with carbon maceration pre-drying treatment. This results from a porous microstructure that is formed which increases the moisture transfer and reduces the drying time. Factors like the drying air temperature, drying medium, air velocity, and pre-drying treatments influence the performance of drying techniques and their quality preservation capabilities. However, the SP variety is often overlooked in drying studies. This article discussed, compared, and identified literature gaps to pave the way for future research aimed at enhancing dried SP product quality.
Functional characterization of full fat and defatted Brachystegia eurycoma, Mucuna sloanei and Detarium microcarpum seed flours
(Elsevier, 2025-12) Njoku, Njideka E.; Emmambux, Mohammad Naushad; Alagbaoso, Serah O.; Uvere, Peter O.
Please read abstract in the article.
Palm oil in salty snacks : a South African labelling audit on sustainability communication
(Academy of Science of South Africa, 2025-08) Sishi-Vilakazi, Manzimase; De Kock, Henrietta Letitia
Palm oil is widely used in global food production and is highly valued in the salty snack industry for its frying performance, oxidative stability and cost-effectiveness. However, concerns about its environmental and social impacts persist. We investigated the prevalence of palm oil and its derivatives in salty snack products, the presence of sustainability claims, including the Roundtable on Sustainable Palm Oil (RSPO) certification logo, and other types of claims on salty snack product labels. A total of 638 in-market products across six categories (maize, potato, grain, vegetable and fruit chips, and ready-to-eat popcorn) were audited. Palm oil and its derivatives were declared in 59% of products; 27% used alternative oils and 14% listed only ‘vegetable oil’ without specifying the oil type. Maize chips (45%) and potato chips (31%) were the largest product categories, with 60% and 69%, respectively, containing palm oil and its derivatives. Vegetable chips showed the lowest reliance on palm oil. Despite the prominence of palm oil, none of the products featured the RSPO certification logo or any certification indicating sustainable palm oil sourcing. Instead, product claims primarily highlighted dietary information, flavour characteristics and production methods. These findings reveal that while palm oil use is widespread in salty snacks, engagement with palm oil sustainability concerns is lacking. This gap presents an opportunity for manufacturers to adopt certified sustainable palm oil or eco-friendly alternatives, aligning with Sustainable Development Goal (SDG) 12 (responsible consumption and production) and growing consumer demand for transparency and environmental responsibility.
Stakeholder insights and policy recommendations from the InnoFoodAfrica Project on traditional African foods
(Academy of Science of South Africa, 2025-08) Smith, Katherine Alice; Emmambux, Mohammad Naushad; Dada, Shakila; naushad.emmambux@up.ac.za
SIGNIFICANCE : Supporting systems that provide healthy and safe food ingredients and products and environmentally sustainable nutrition and food security solutions are key local priorities. To achieve these priorities in South Africa, multilevel and multiagency support is needed by smallholder farmers to expand the cultivation, growing, distribution, marketing, and production of indigenous and traditional African food crops (ITFC) and ingredients, as well as the sale, acceptance, and consumption of ITFCs. Public education is required to transform local perspectives on protein intake and the benefits of ITFCs. The government must exempt ITFCs from VAT to promote their mainstream commercial viability.
Exploring culinary methods to reduce sodium intake : the impact of flavorings and salt addition timing in boiled chicken
(Wiley, 2025-06) Monod, Raphael; Thomas-Danguin, Thierry; De Kock, Henrietta Letitia
The overconsumption of salt is a social concern and has consequences for human health. Discretionary salt contributes to salt intake but has received very little attention thus far, and recommendations do not precisely targeted discretionary salt. This study investigated how different culinary practices affect the saltiness of chickens. Chicken breasts were boiled in a standard homestyle bouillon (broth). Table salt was added to the broth or on the plate after cooking. Two salt concentrations, regular (6.5 mmol of Na+ per 100 g of cooked chicken) and low (4.1 mmol of Na+ per 100 g of cooked chicken), were compared. Additionally, we applied the following flavor treatments: rosemary, smoked bacon, and smoked garlic. The saltiness, sweetness, sourness, bitterness, and overall aroma of the warm chicken samples were evaluated by 158 untrained consumers. Saltiness adequacy was measured on a just-about-right (JAR) scale. Based on the results, no significant differences in saltiness intensity were observed between the two salting practices (p > 0.2). Regarding the flavor additions, a significant odor-induced increase in saltiness was observed when smoked bacon flavoring was combined with salting on the plate (p = 0.02). The JAR results indicated that adding smoked garlic flavoring to the broth allows a 33% reduction in salt content without compromising taste, suggesting that smoked garlic has a strong odor-induced saltiness enhancement effect and may be a viable option for salt reduction strategies. This study provides a basis for improving discretionary salt use practices that can be easily adopted by consumers, potentially aiding in reducing salt intake from chicken dishes without compromising flavor, and offering insights that may apply to other meat types.
Structural, molecular, and morphological properties of cassava starch (Manihot esculenta) : effect of fermentation and legumes flour incorporation
(Oxford University Press, 2025-01) Ndjang, Marie Madeleine Nanga; Julie, Klang Mathilde; Njapndounke, Bilkissou; Foko, Marius Edith Kouam; Zokou, Ronice; Kamdem, Michael Hermann Kengne; Tonga, Jordan Lembe; Mmutlane, Edwin Mpho; Tantoh Ndinteh, Derek; Kayitesi, Eugenie; Zambou, Francois Ngoufack
The aim of this study was to evaluate the influence of fermentation, variety and legume incorporation on the structural properties of cassava starch granules. It appears that, there was a surface degradation of the granules characterised by an increase in the OH group and a decrease in the C-H, C-C, H-O-H groups and crystallinity of the starch responsible for the bread-making ability on the 30th day of fermentation for varieties 96/1414 and YARA, and day 25th for variety TME15. In addition, there was a decrease in crystallinity and an increase in C-H, -CH2/-CH3 groups, as well as the appearance of C=O groups with the incorporation of legumes. This study suggests that variety, fermentation, solar drying, and the incorporation of legumes influence the structural, morphological, rheological, and bread-making properties of cassava starch.
Bioprospecting the Rodriguan lime (Citrus aurantifolia Swingle) as a novel source of antioxidants and antimicrobials for food application
(Wiley, 2025-05) Cloete, Liza; Venter, Anton; Emmambux, Mohammad Naushad; Ramful-Baboolall, Deena; Ramasawmy, Brinda; Neetoo, Swaleha Hudaa; Picot-Allain, Carene; Duodu, Kwaku Gyebi; gyebi.duodu@up.ac.za
In view of bioprospecting the Rodriguan lime (Citrus aurantifolia Swingle) as a novel antioxidant and antimicrobial for the food industry, its bioactivities were compared with those of the Mauritian pamplemousses (Citrus maxima) and the Rodriguan grapefruit (Citrus × paradisi Macfad). The Rodriguan lime, “Limon Rodrigues,” is also known as the Mexican lime (Citrus aurantiifolia, Swingle) or key lime. All citrus peel extracts tested in the study—namely, the Rodriguan lime, Mauritian pamplemousses, and Rodriguan grapefruit—exhibited comparable antioxidant activity in the ferric reducing antioxidant power (FRAP) (14.50 ± 3.11, 12.96 ± 0.97, and 14.77 ± 1.47) and CUPRAC (cupric reducing antioxidant capacity) (0.71 ± 0.20, 0.50 ± 0.04, and 0.59 ± 0.11) assays. The Rodriguan lime extract had the lowest overall minimum inhibitory concentration (MIC) of 5–10 mg/mL against Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, Bacillus cereus, and Lactobacillus plantarum. Although the Rodriguan grapefruit peel had the highest total phenolic content (64.53 ± 3.25 mg GAE/g extract) (p < 0.05), its total flavonoid content was not significantly different from that of the Rodriguan lime peel (p > 0.05). LC-MS data revealed that the Rodriguan grapefruit extract possessed the highest overall concentration of flavonoids (4821.1 mg RE/kg) and coumarins (13476 mg CE/kg), although the Rodriguan lime peel extract exhibited a relatively unique flavonoid and coumarin profile. Citrus flavonoids and coumarins exhibit diverse biological functions, including antidiabetic, antimicrobial, antifungal, hypotensive, antioxidant, carminative, antibacterial, larvicidal, antiviral, uricosuric, antiyeast, antihepatotoxic, and antimutagenic activities. Additionally, they demonstrate significant anticancer, cardiovascular-protective, and neuroprotective properties. These multifunctional bioactive compounds highlight the potential of citrus-derived substances in therapeutic and preventive health applications. Given its broad antimicrobial spectrum and diverse phytochemicals, the Rodriguan lime extract shows potential for applications in the functional food and nutraceutical industries.
Tackling food waste in a university food service operation: a case study
(Inderscience, 2025-05) Lefadola, Boineelo Pearl; Viljoen, Annemari; Du Rand, Gerrie Elizabeth; gerrie.durand@up.ac.za
The challenge of food waste in the university food service setting, especially from a systems perspective is understudied. This is a major gap as the effective management of food waste requires a holistic approach as the parts of the system are interdependent. This exploratory study applies a systems theory to investigate food waste prevention. Organisational documents were analysed, in-depth interviews, focus group discussions and participant observations were conducted. The study reveals that even though food waste remains a challenge in the case university, prevention efforts were implemented. These include automated stock forecasting, use of specifications, appropriate receiving and storage practices, stock monitoring, use of standardised recipes, production of good quality meals in correct quantities, temperature and time controls, meal auditing and correct portioning. The study's findings can be applied in the development of food waste management policies and procedures in the universities and the wider catering sector.

Browse

Recent Submissions