scholarly journals Enriching street-vended zobo (Hibiscus sabdariffa) drink with turmeric (Curcuma longa) to increase its health-supporting properties

2021 ◽  
Author(s):  
Folake Idowu-Adebayo ◽  
Mary J. Toohey ◽  
Vincenzo Fogliano ◽  
Anita R. Linnemann
Keyword(s):  
Developing Countries ◽  
Curcuma Longa ◽  
Hibiscus Sabdariffa ◽  
Micronutrient Fortification

Street-vended foods are cheap, readily available and have been currently identified as possible means for micronutrient fortification in an effort to prevent malnutrition in developing countries.

scholarly journals Biopreservation and Quality Enhancement of Fish Surimi Using Colorant Plant Extracts

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Ahmed A. Tayel ◽  
Amira G. Bahnasy ◽  
Khaled E. Mazrou ◽  
Abdulrahman Alasmari ◽  
Haddad A. El Rabey ◽  
...  
Keyword(s):  
Plant Extracts ◽  
Curcuma Longa ◽  
Bacterial Count ◽  
Antibacterial Activities ◽  
Dependent Manner ◽  
Hibiscus Sabdariffa ◽  
Plant Parts ◽  
Rhus Coriaria ◽  
Resistant Strains ◽  
Sensorial Attributes

The biopreservation, flavoring, and coloration of foodstuffs, e.g., seafoods, with natural plant derivatives are major demands for consumers and overseers. Different colored plant parts, i.e., Hibiscus sabdariffa calyces, Curcuma longa rhizomes, and Rhus coriaria fruits, were extracted and evaluated as biopreservatives, antimicrobial and colorant agents for fish surimi from Oreochromis niloticus. All colorant plant extracts (CPEs) exhibited strong antibacterial activities against screened pathogens, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Pseudomonas aeruginosa. H. sabdariffa extract (HCE) was the most effectual antimicrobial CPEs. S. aureus was the most sensitive strain to CPEs, whereas S. typhimurium and P. aeruginosa were the most resistant strains. The exterior coloration of tilapia surimi with CPEs resulted in great bacterial count reduction in colored products; stored CPEs-colored surimi had enhanced sensorial attributes. HCE-exposed S. aureus indicated bacterial cell lyses in time-dependent manner. CPEs application as colorants and antibacterial and quality enhancing agents is recommended for seafoods’ biopreservation.

scholarly journals Fabrics dying with Hibiscus sabdariffa and Curcuma longa extracts using different mordants and mordanting methods

2018 ◽  
Vol 23 (1) ◽  
pp. 61-69
Author(s):  
Azhar A. Zarkani ◽  
Farah J. Hashim ◽  
Omer T. Al Azzawi ◽  
Muayad S. Shawkat
Keyword(s):  
Curcuma Longa ◽  
Hibiscus Sabdariffa

scholarly journals Street Vended Foods: Potential for Improving Food and Nutrition Security or A Risk Factor for Food borne Diseases in Developing Countries?

2017 ◽  
Vol 5 (2) ◽  
pp. 55-65 ◽  
Author(s):  
Samuel Imathiu
Keyword(s):  
Developing Countries ◽  
Food Safety ◽  
Safety Issues ◽  
Nutrition Security ◽  
Chemical Hazards ◽  
Food Borne ◽  
Food And Nutrition ◽  
The Third World ◽  
Micronutrient Fortification ◽  
Deficiency Diseases

Street food selling is largely an informal nature of enterprise which is a common practice all over the world. In the third world countries, this normally unregulated practice is mainly used in solving socio-economic shortcomings through the provision of ready-to-eat meals at affordable prices as well as a means of providing employment. Street vended foods are readily available in many forms that the consumers can choose from, depending on their tastes and preferences, and also their affordability. Due to this, these foods, in one way or another, and directly and indirectly, can significantly influence human nutrition, food security and safety. Current literature indicates that increased consumption of street vended foods can immensely contribute to provision of nutrients and availability of food to millions of people worldwide. Of greatest importance in the current developments in street foods is the fact that they have been identified as probable means for micronutrient fortification in an effort to prevent nutritional deficiency diseases. These foods though, have potential risks to the consumers in terms of food safety issues linked to them. In the developing countries for instance, they are usually prepared under unhygienic conditions with little or no regard to food hygiene, a situation that often exposes the consumers to microbiological and chemical hazards that can have detrimental health effects in their lives. There is therefore an urgent need to promote food safety practices in the production and consumption of street vended foods, particularly in the developing countries where levels of hygiene standards are questionable, in order to ensure that the health of the consumers is safeguarded, and at the same time ensuring provision of nutritious, healthy and affordable foods that are easily accessible to all.

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