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Randomized Clinical Trial to Analyze the Efficacy of an Eggshell Membrane Dietary Supplementation in the Concomitant Treatment of Osteoarthritis in Dogs
Fernando Cánovas,
David Planes-Muñoz,
Miren Jaione Zurbano,
Pablo Messia,
María Isabel Vasallo
Issue:
Volume 7, Issue 3, September 2023
Pages:
41-47
Received:
31 May 2023
Accepted:
19 June 2023
Published:
6 July 2023
Abstract: Osteoarthritis has become one of the most prevalent conditions that affect joints in dogs. Cartilage degradation and subsequent chronic inflammatory process affect synovial membranes, induce pain and decrease joint functionality. The aim of this research is to study the effects of supplementation with a nutraceutical based on internal egg shell membrane in dogs diagnosed with osteoarthritis in knee or hip joints. During a consumption period of 10 weeks, efficacy was evaluated in a placebo controlled clinical trial. Bioarth functional scale (BAS) was used to estimate joint functionality. Serum levels of C-telopeptides of type II collagen (CTx-II) were also collected as a biomarker of osteoarthritis. Functional limitation and joint mobility parameters showed an improvement by a decrease of BAS scores, although muscle atrophy showed no differences between any of the groups or periods considered in this study. Sterilization seems to have a higher influence in that parameter, indicating sex and condition as confounding variables. Antalgic postures significantly decreased in treatment group therefore indicating an improvement in the quality of life of subjects. Despite the fact that biomarker CTx-II has been used frequently in evaluation of cartilage degradation, no significant differences were observed in this study, although individual analysis revealed a greater reduction in a higher percentage of dogs from the treatment group. Osteoarthritis is a long-term disease, often frustrating for both veterinaries and owners. ESM could become a safe, effective alternative for chronic, long-term management of osteoarthritis in dogs.
Abstract: Osteoarthritis has become one of the most prevalent conditions that affect joints in dogs. Cartilage degradation and subsequent chronic inflammatory process affect synovial membranes, induce pain and decrease joint functionality. The aim of this research is to study the effects of supplementation with a nutraceutical based on internal egg shell mem...
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Physicochemical Properties and Sensory Evaluation of a Plant-Based Yoghurt Produced from Blends of Tiger Nut, Coconut and Dates
Anumba Nonye,
Joy Eke-Ejiofor,
Charles Ishiwu,
Victor Wabali
Issue:
Volume 7, Issue 3, September 2023
Pages:
48-56
Received:
27 April 2023
Accepted:
17 May 2023
Published:
20 July 2023
Abstract: Plant based yoghurt was produced from blends of tiger nut, Coconut, and Date milk and fermented with Lactobacillus bulgaricus and Streptococcus thermophilis. Fourteen (14) experimental runs were carried out using Response Surface methodology (Face Centered Central Composite Design). An optimized milk blend with the ratio 0.167 Coconut, 0.667 Tiger nut, 0.167 Dates was used to achieve the desired product. The produced yoghurts were evaluated for proximate content, physiochemical such as PH, titratable acidity, sugar brix, and sensory characteristics. Results of the proximate content revealed that the plant -based milk blends gave high values for moisture (78.4 – 81.8%) as expected from liquid products. Ash content of the 14 extracts ranged from 0.29 to 0.40%. Protein content was generally low, ranging from 2.28 to 4.00% in all samples. Fat was appreciable in some samples about 5.6% and as low as 2.73% in sample 9 (1.0 A). Carbohydrate content ranged from 9.02% to 13.77%. pH analysis of all milk blends revealed various levels ranging from 5.77 to 7.01. Brix values obtained in this study showed that highest Brix values were seen in Blends 2 (0.167A, 0.167B & 0.667C), 1 (1.0 C), 13 (1.0 B) and 5 (0.667A, 0.167B & 0.167C) with Brix value 38.9, 37.5, 34.42, 31.3 respectively. There were significant (P<0.05) differences in taste and sweetness across the 14 samples for sensory evaluation.
Abstract: Plant based yoghurt was produced from blends of tiger nut, Coconut, and Date milk and fermented with Lactobacillus bulgaricus and Streptococcus thermophilis. Fourteen (14) experimental runs were carried out using Response Surface methodology (Face Centered Central Composite Design). An optimized milk blend with the ratio 0.167 Coconut, 0.667 Tiger ...
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An Appraisal of Novel Technologies for Microbial Inactivation in Food
Animashaun Oluwatoyin Habibat,
Stephen Oyedele Fapohunda
Issue:
Volume 7, Issue 3, September 2023
Pages:
57-66
Received:
16 February 2023
Accepted:
13 March 2023
Published:
5 August 2023
Abstract: An evolving array of technologies is currently in place to satisfy consumer’s demand for fresh, safe and healthy foods that are free from harmful microorganisms and devoid of chemical preservatives. These processes make the food retain its nutritional and organoleptic characteristics while prolonging its shelf life. Health issues have also necessitated consumers concern about the microbial quality of processed foods. Maintaining product quality remains the goal of food manufacturers. Thermal processes such as pasteurization and sterilization exposes food to high temperature, this inactivates microorganisms present and prolong the shelf life of the food but could result in the loss of nutritional, textural and organoleptic characteristics of food. Some of the novel thermal and non-thermal technologies used for microbial inactivation in foods such as radio frequency heating, ohmic heating, microwave heating, infrared heating, high pressure processing, pulsed electric field, pulsed light, ultrasound, ozone, cold plasma, irradiation are discussed. Irrespective of the high capital cost (of some techniques like HPP, PEF), they have been shown to render food free of pathogens and spoilage organisms and improve shelf life and texture of foods. Most of these novel technologies are resistant to spores inactivation; thus finding applications as hurdles when used with conventional preservation methods, especially at ambient or moderately elevated temperatures and short treatment times to increase its effectiveness.
Abstract: An evolving array of technologies is currently in place to satisfy consumer’s demand for fresh, safe and healthy foods that are free from harmful microorganisms and devoid of chemical preservatives. These processes make the food retain its nutritional and organoleptic characteristics while prolonging its shelf life. Health issues have also necessit...
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Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea
Daoudou Bakari,
Tchoing Hyacinthe,
Yaya Garga,
Bayoï James Ronald,
Djoulde Darman Roger,
Tatsadjieu Ngoune Leopold
Issue:
Volume 7, Issue 3, September 2023
Pages:
67-76
Received:
8 July 2023
Accepted:
25 July 2023
Published:
5 August 2023
Abstract: “Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a source of income to the producers but, its quality attributes and shelf life are still unknown during the fermentation time. This study aimed to evaluate the influence of fermentation time on the quality attributes and shelf life of the “Kargasok” tea. The sweet tea was prepared and fermentation was initiated using “Kombucha” as starter for two weeks. Physicochemical, phytochemical, microbiological and sensory parameters were followed every two days until the fourteenth day using the referenced methods. pH varied from 3.35 to 3; total acidity from 1.35gl-1 to 3.22gl-1; soluble solids content from 9.08°Brix to 10.15°B; total sugar content between 10.43 gl-1 and 2.83 gl-1; alcohol content from 0.12gl-1 to 5.89gl-1 and conductivity from 1080µs/cm to 1326 µscm-1. The polyphenol and flavonoid contents were 4.55gL-1 and 22.78gL-1 respectively; an average tannin content of 14.50 gl-1; a scavenging activity (DPPH) of 68.38g EqTl-1 with ferric reducing power (FRAP) of 59.55gl-1 were recorded. Despite the presence of yeasts and moulds, the beverage displayed an acceptable hygienic quality. This drink was more appreciated from the eighth day of fermentation. Results above suggest that “Kargasok” could be used as potential functional beverage.
Abstract: “Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a source of income to the producers but, its quality attributes and shelf life are still unknown during the fermentation time. This study aimed to evaluate th...
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