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Identification And Dosage of Caffeine by Liquid Chromatography UV-Visible in Energy Drinks Marketed in Benin Republic - Juniper Publishers

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  Nutrition and Food Science International Journal Abstract The consumption of energy drinks is experiencing a sharp increase in the world as in Benin with a flourishing market. Many questions remain as to their composition and their potential health effects. Although their composition varies depending on the brand. The substances most encountered in these drinks are caffeine, taurine, group B vitamins, sugars, and derivatives. Several cases of caffeine intoxication have been reported by US poison control centers following the consumption of these energy drinks. These facts, despite their seriousness, however, remain poorly documented. We have undertaken through the present study, the identification, and the assay by liquid chromatography UV-visible of caffeine in 34 samples of energy drinks collected in 15 supermarkets of Cotonou in Benin Republic after some preliminary tests of visual inspection, measurements of the beverage volume and pH. From the physicochemical analysis of the...
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Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract Foodborne disease related to ready to eat products contaminated by foodborne pathogens is a global concern due to its impact on human health and economy worldwide. Minimally processed food like ready to eat fruits and vegetables are not subjected to common preservation processes, additionally, the use of antibiotics and chemicals for pathogens eradication may affect consumers health. Baceriophages or viruses that infect bacteria have been suggested as bio-control tools and advantageous bio-preservation agents to promote minimally processed food safety. Recent studies show a reduction of pathogens after application of phages cocktails on fresh produce. Usefulness of broad-host range bacteriophages as bio-preservation agents needs more investigation. Keywords: Ready to eat products; Bacteriophages; Bio-preservation; Broad-host range; Food process Introduction Bacteriophages or viruses that infect bacteri...
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Influence of oligochitosans and highly molecular chitosan on Lactobacillus bulgaricus cultivation - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract It was established that decrease of oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa concentration in the process of Lactobacillus bulgaricus cultivation leads to fermented dairy product pH reduction and titratable acidity increase. Further increase in titratable acidity and decrease of lactic acid microorganisms’ amount was determined during the fermented dairy product storage process. Oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa in concentrations interval from 0.0025 to 0.01 per cent did not exhibit prebiotic properties. Active acidity elevation and titratable acidity depression was observed at the chitosan with molecular mass 350 kDa concentration rises. Also increase of highly molecular chitosan concentration leads to elevation of lactic acid microorganisms’ total amount, which was more than three degree as many as total count of lactic acid bacteria in control sample. Keywords:...
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