Welcome to Journal of Food and Nutrition Research

Journal of Food and Nutrition Research is a peer-reviewed, open access journal that provides rapid publication of articles in all areas of food and nutrition. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nutrition.

ISSN (Print): 2333-1119

ISSN (Online): 2333-1240

Editor-in-Chief: Prabhat Kumar Mandal

Website: http://www.sciepub.com/journal/JFNR



Reproductive Effects of 3-Monochloropropane-1, 2-diol on Mice Sperm Function and Early Embryonic Development In Vitro

1Department of Food Science and Engineering, Department of Developmental and Regenerative Biology, Biopharmaceutical R&D Center, Jinan University, Guangzhou, China

2Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China

Journal of Food and Nutrition Research. 2015, 3(6), 405-409
doi: 10.12691/jfnr-3-6-8
Copyright © 2015 Science and Education Publishing

Cite this paper:
Luona Wen, Jianxia Sun, Shun Bai, Yunfeng Hu, Shi Wu, Rui Jiao, Shiyi Ou, Weibin Bai. Reproductive Effects of 3-Monochloropropane-1, 2-diol on Mice Sperm Function and Early Embryonic Development In Vitro. Journal of Food and Nutrition Research. 2015; 3(6):405-409. doi: 10.12691/jfnr-3-6-8.


3-Monochloropropane-1, 2-diol (3-MCPD) is a well-known chloropropanol that is synthesized during food processing contamination. While evaluating sperm quality, sperm penetration into oocytes and early embryonic development, the present study investigated the effects of 3-MCPD onmicereproduction in vitro. During thein vitro fertilization (IVF) process, zygotes and 2-cell embryos were incubated with 3-MCPD-supplemented medium until 8-cell embryo formation to evaluate the reproductive toxicity of 3-MCPD. Our data showed that compared with the control group, the fertilization rate and cleavage rate remarkably decreased in groups treated with 1.802 and 3.160 mM 3-MCPD. The percentage of 2-cell embryo and 4-cell embryo formation also significantly decreased (P < 0.05). Moreover, 8-cell embryos were not observed in any of the treated groups. Taken together, these results suggest that 3-MCPD exposure has hazardous effects on the micesperm fertilization ability as well as embryonic development.



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Effect of Packaging Materials, Storage Time and Temperature on the Colour and Sensory Characteristics of Cashew (Anacardium occidentale L.) Apple Juice

1Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Rivers State, Nigeria

Journal of Food and Nutrition Research. 2015, 3(7), 410-414
doi: 10.12691/jfnr-3-7-1
Copyright © 2015 Science and Education Publishing

Cite this paper:
Emelike Nkechi Juliet Tamuno, Ebere Caroline Onyedikachi. Effect of Packaging Materials, Storage Time and Temperature on the Colour and Sensory Characteristics of Cashew (Anacardium occidentale L.) Apple Juice. Journal of Food and Nutrition Research. 2015; 3(7):410-414. doi: 10.12691/jfnr-3-7-1.

Correspondence to: Ebere  Caroline Onyedikachi, Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Rivers State, Nigeria. Email: eberecaroline@yahoo.com


Cashew (Anacardium occidentale L.) apple juice was produced and pasteurized at 80°C for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (28°C) and refrigeration (4°C) temperatures to study the effect of packaging materials on the colour and sensory qualities of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the values for colour (5.6 – 8.3 EBC) of the juice stored at 28°C as compared with those stored at 4°C. Samples B and G retained more colour (7.0 and 7.2 EBC) at refrigeration temperature when compared with samples W and S. Sensory qualities (colour and general acceptability) of CAJ stored with various packaging materials was significantly affected while taste and flavour of CAJ packaged with G and B samples were not significantly affected at the room temperature up to the fourth month. At 4°C, there was no significant difference (p>0.05) in all the sensory qualities of CAJ between the first two months in all the packaging materials studied. At third and fourth months, samples W and S was significantly affected while there was no significant effect between G and B samples at these months. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its colour and sensory qualities. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink and to reduce the 90% wastage of cashew-apples in the orchard.



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Antioxidative Activities and Peptide Compositions of Corn Protein Hydrolysates Pretreated by Different Ultrasonic Methods

1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

2Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang 212013, China

Journal of Food and Nutrition Research. 2015, 3(7), 415-421
doi: 10.12691/jfnr-3-7-2
Copyright © 2015 Science and Education Publishing

Cite this paper:
Liurong Huang, Chunhua Dai, Zhuqing Li, Haile Ma. Antioxidative Activities and Peptide Compositions of Corn Protein Hydrolysates Pretreated by Different Ultrasonic Methods. Journal of Food and Nutrition Research. 2015; 3(7):415-421. doi: 10.12691/jfnr-3-7-2.

Correspondence to: Haile  Ma, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Email: mhl@ujs.edu.cn


Three different ultrasonic methods were compared based on the production of antioxidative peptides from corn protein. The corn protein was sonicated with probe ultrasound (PU), flat plate ultrasound with sweeping frequency , and flat plate ultrasound with fixed frequency before hydrolysis by acalase. Degree of hydrolysis (DH), antioxidative activities and peptide compositions were determined. The hydrolysates derived from PU pretreatment yielded the highest DH. However, lower Fe2+-chelating activity, 1,1-diphenyl-2-picrylhydrazyl radical and hydroxyl radical scavenging activities were observed for the corn protein hydrolysates (CPH) under PU pretreatment. The percentage of peptides with molecular weight of 500–180 Da increased with the increasing of DH. While the order of percentage of MW 2000–500 Da relative to ultrasonic method was in accord with Fe2+-chelating activity and OH radical scavenging activity. Amino acid analysis indicated that CPH under FPUSF and FPUFF pretreatments, with higher hydrophobic amino acid contents, had stronger antioxidative activities.



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