Elahe Aleebrahim‐Dehkordi, Ahmad Sheibaninia, Abdolah Ghasemi Pirbalouti
ABSTRACT Maintaining oral and dental hygiene, it is significantly related to individuals' quality of life as well as systemic health. Despite its importance, oral health is often overlooked, especially among underserved populations who face barriers to accessing dental care. This neglect exacerbates health inequalities and leads to a cycle of poor health outcomes. Understanding these factors can lead to targeted interventions as well as appropriate public health strategies to improve access to dental care and promote healthy practices. Nutrition is recognized as an essential component in the prevention of oral and dental diseases. Based on these considerations, a better understanding of how diet, and in particular nutrients intake, influences the potential relationship between nutrition and oral and dental diseases including periodontal disease, oral mucositis, root canal infection, halitosis, etc. is needed. Among the innovations developed in the food market are products called functional foods, and recent trends in food demand indicate that consumers are increasingly aware of the link between diet and health. Functional and organic foods contain effective and non‐toxic bioactive compounds, which have potential benefits effect on health beyond their basic nutritional value. The relationship between food products with the approach of functional and organic foods has been investigated in various studies and it seems that the bioactive substances in herbs, fruits, vegetables, probiotics, etc. can control or treat the risks associated with oral diseases. A notable trend in the food industry is the technological advancement and development of an industrial chain that has shifted from functional agriculture to functional food, involving the selective use of plants, microorganisms, etc. as biological platforms for enriching nutrients in products with health‐promoting properties. This review aims to examine and introduce functional and organic foods and their application in dentistry for the prevention and treatment of oral and dental illnesses.
Sensory evaluation is a discipline that encompasses a wide range of tests to determine the responses of panelists. Sensory analysis is used to determine consumer product preferences in various industries based on sensory attributes, such as taste, odor, texture, and appearance. One of the areas where sensory analysis is most frequently used is the food industry. In sensory analysis, information about the quality characteristics of food is obtained by using the sensory organs of the eye, ear, skin, nose, and tongue. The sensory properties of foods also determine food quality. Because it affects the overall quality of the product, the sensory quality of food items has been regarded as a crucial component from the start of the food industrialization process. Sensory analysis investigates how food is perceived by the consumer beyond its physicochemical properties. It is frequently applied in the stages of the product development process, in consumer research to evaluate product acceptability, and in quality control. In addition to traditional sensory analysis methods, sensory evaluation has made significant progress, thanks to new techniques (biometric measurements, artificial sensory organs, artificial intelligence applications, etc.) used recently. This section will provide an overview of sensory analysis, its definition, history, significance to the food business, fundamental techniques, and sensory quality attributes. Additionally, both traditional and innovative sensory analysis methods will be described. This chapter provides a basic overview of sensory analysis in foods and emphasizes the importance of sensory evaluation.
The effect of hydrogen peroxide (H2O2) oxidation on the physicochemical, gelation and antimicrobial properties of gellan gum was studied. The oxidized gellan gum (OGG) was characterized by measuring the carboxyl/carbonyl group contents, Fourier transform infrared spectroscopy (FTIR) and proton nuclear magnetic resonance (1H-NMR) spectroscopy. The H2O2 oxidation resulted in a large increase in the carboxyl groups in gellan gum. The OGG lost gelation ability by oxidation even in the presence of metal ions. The antimicrobial activities of the OGG against Gram-positive bacteria (Staphylococcus aureus), Gram-negative bacteria (Escherichia coli), and fungal (Aspergillus niger) were tested. The OGG could inhibit the growth of both bacteria and fungal, and the activity was improved with an increase in the oxidation level. Finally, the application of the OGG as an active coatings material to extend the storage of apples was tested.
Hilal Al Shamsi, Abdullah Ghthaith Almutairi, Sulaiman Salim Al Mashrafi
This review examines the implication of changes in nutrition system of India and relates these changes to shifting the dynamics of dietary intakes and food supply. As countries develop economically and socially, the nutrition transition will change the nutrition system. The nutrition transition began to take place in India due to increasing income and urbanization. As the result, there are important issues occurring, increasing the poor diets, obesity, non-communicable diseases, and inactivity.