A pilot study of the histo-morphological and loss of crystallites from human mineralised tissues due to daily consumption of everyday local Malaysian condiments. A radiological-variable pressure scanning electron microscope investigation (original) (raw)
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EVALUATION OF TEA AND CONDIMENTS BY FOOD MICROSCOPY: LEGISLATION AND CASE STUDIES (Atena Editora)
EVALUATION OF TEA AND CONDIMENTS BY FOOD MICROSCOPY: LEGISLATION AND CASE STUDIES (Atena Editora), 2023
The main objectives of food microscopy are the identification of food products, the detection of fraud and the investigation of dirt and foreign matter. The identification through microscopy of foods of plant origin used in natura or as raw material for food products is characterized by being a fast methodology, relatively low cost and extremely satisfactory in the desired identifications. Through this type of analysis, we can provide subsidies to government health surveillance agencies to verify the quality of food and, this way, help protect the health of consumers. Knowledge of current regulations is essential for proper analyses. RDC 716/2022 recommends that tea is a product consisting of a plant species authorized for its preparation, which may be of a single species or mixed (two or more species). This product must be called “tea” followed by the common name of the plant species used, which may be added by the process of obtaining it, specific characteristics or names consecrated by use. However, not all plant species, nor any part of the plant, can be used to prepare teas. Another concern is the addition of dyes. Despite improving product presentation, studies have shown that colorants are not completely innocuous additives. Furthermore, these additives can be added to mask fraud related to the composition of foods, particularly teas and spices, requiring integrated microscopic and chemical analyses. Thus, the present study seeks to review the literature, analyzing the main biological contaminants found in forensic analysis of foods, providing reference materials that address diagnostic aspects, particularly in focal food species. The results of the present work can serve as an aid for carrying out food analysis work carried out in public health and food health surveillance laboratories and other inspection and research centers. Regulatory authorities must be properly prepared to detect flaws in hygiene processes, as inspection can still be considered the most reliable way to keep food that has been improperly handled away from the final consumer.
Jurnal Kedokteran Gigi Universitas Padjadjaran, 2022
Enzim bromelin dari bagian daging dan bonggol buah nanas (Ananas comosus (L.) Merr,) berpotensi sebagai bahan chemo-mechanical caries removal (CMCR) berbasisenzim yang aman dan ekonomis. Namun, belum ada penelitian yang membahas lebih lanjut mengenai waktu aplikasi yang efektif bagi enzim bromelin dalam melakukan degradasi jaringan karies pada dentin. Tujuan penelitian adalah menganalisis waktu aplikasi yang efektif bagi enzim bromelin konsentrasi 10% dalam mendegradasi jaringan karies pada dentin dengan waktu aplikasi selama 1, 2, dan 3 menit. Metode: Penelitian ini merupakan penelitian eksperimental laboratories menggunakan 36 sampel gigi premolar permanen rahang atas dengan kondisi karies klas I yang dibagi menjadi 9 kelompok penelitian. Bahan uji yang digunakan dalam penelitian merupakan gel enzim bromelin konsentrasi 10% yang diperoleh melalui proses presipitasi menggunakan ammonium sulfat 60% dan dilanjutkan dengan proses sentrifugasi. Seluruh sampel diukur kedalaman degradasi jaringan karies yang terbentuk menggunakan SEM. Data yang diperoleh dilakukan uji statistic Kruskall Wallis kemudian dilanjutkan uji Mann Whitney. Hasil: Uji Kruskall Wallis menyatakan terdapat perbedaan yang bermakna dengan nilai p=0,002 (p<0,05) rerata kedalaman degradesi jaringan karies pada dentin berdasarkan kelompok perlakuan (kontrol, plasebo dan perlakuan aplikasi gel bromelin 10%). Uji Mann Whitney menunjukkan bahwa tidak terdapat perbedaan yang bermakna secara statistik antarkelompok dengan lama waktu aplikasi bahan 1 menit dengan nilai p=0,644 (p>0,05), sedangkan pada kelompok dengan waktu aplikasi 2 menit dan 3 menit terdapat perbedaan yang bermakna secara statistik dengan nilai p=0,000 (p<0,05). Simpulan: Waktu aplikasi bahan gel bromelin konsentrasi 10% untuk memperoleh degradasi jaringan karies pada dentin yang efektif adalah 3 menit. Kata kunci: gel bromelain; chemo-mechanical caries removal; degradasi jaringan karies The effectiveness test of application time of 10% bromelain gel on the degradation of carious tissue in dentin using a scanning electron microscope (SEM)
2019
Determination of the proximate, nutritionally valuable mineral in five samples of food seasonings label as, A, B, C, D, & E food condiments readily consumed in Nigeria were obtained from Gwagwalada Central Market Abuja. Investigating the concentrations of some mineral elements such as, iron (Fe), zinc (Zn), and two heavy metals, cadmium (Cd) and lead (Pb) were carried out using AA320N Atomic Absorption Spectrophotometer (AAS) after acid digestion with 2:1 HNO3/HClO4. The result shows that all samples contained high levels of protein (13.63% ±0.53%) with mean value moisture, ash, fat, fiber, and carbohydrate for all samples levels being (3.94%±0.64%), (57.51% ±4.27%), (5.11% ±0.20%), (0.02% ±0.00%) and (18.41% ±0.41%) respectively. Sample D has high Fe concentration with (0.04 ±0.01 μg/g) and Sample B & C has low Fe concentration with (0.01 ±0.00 μg/g). Sample D & E has high Zn concentration with (0.03 ±0.01 μg/g) and sample A, B & C has low Zn concentration with (0.02 ±0.01 μg/g). I...
Microstructure profile on selected-traditional Indonesian herbal powder
Berkala Penelitian Hayati, 2022
Jamu is well known as traditional herbal medicine that has been used by Indonesian for centuries ago. Local people usually consume jamu for maintaining health and therapy diseases because it is cheaper and has less side effects. Scientific approach needs to be done to study the characteristic of the herbals. This research aims to characterize Indonesian herbal medicine based on microstructure using Scanning Electron Microscope (SEM). The samples for this research are rosela flower (Hibiscus sabdariffa), ginger (Zingiber officinale), lime fruit (Citrus aurantifolia), and celebes pepper (Piper crocatum). The infusion method preparation was carried out. The mixture was processed further by a freeze-drying method to obtain a powder form. SEM was utilized to capture the herbal powder image. Size of distribution and surface roughness were analysed by ImageJ and Origin Pro 8 on SEM images. The size measurement result showed that infused Rosella has the biggest grain (53.5 µm), followed by ...
Journal of Dentistry Indonesia, 2014
Fluoride and calcium play an important role in the prevention of dental caries, promoting the inhibition of demineralization and the increase of remineralization. Objective: To investigate the effects of milk with/without the combination of tea and 0.2% NaF on enamel demineralization using micro-computed tomography (micro-CT). Methods: The coronal parts of 40 extracted sound premolars were prepared as tooth blocks. An unvarnished occlusal surface window was created for each tooth by covering the occlusal surface with a 3x5 mm 2 sticker and painting all other surfaces with an acid-resistant varnish. These blocks were randomly allocated into four groups that were immersed in remineralizing solutions for 26 minutes: Group A, milk; Group B, milk and tea; Group C, milk and 0.2% NaF; and Group D, deionized water (control). Results: After 3 days of immersion in a buffered demineralization solution at pH 4.4, micro-CT scans were taken. The mean grayscale values and the standard deviations are: 98.1 ± 24.0; 90.8 ± 9.1; 92.6 ± 21.4; 81.1 ± 20.3, respectively. The mean grayscale values were significantly different among the four groups (p<0.05), except between groups A and B and between groups A and C. Conclusion: Topical application with milk alone showed a higher protective effect against demineralization compared to the synergic application of milk and tea and milk and 0.2% NaF.
Characterization of food texture: application of Microscopic technology
This review is a survey on the latest and more recent applications of microscopy to study the morphological changes that food components or microorganisms undergo during processing. Apart from a brief discussion on the fundamentals of microscopic techniques, examples have been set out on the physical effects of different processes such as drying (hot air drying, spray drying, microwave, osmotic drying, freeze drying and superheated steam drying), freezing, high hydrostatic pressure, pulsed electric fields, and ultrasound on the microstructure and three-dimensional surface morphology of a wide range of different food materials. Selected examples of microscopic studies of food structure are presented to illustrate the potential of this technique to reveal detailed and specific information. Understanding the relation between processing conditions and food structure, by the use of microscopy, can be helpful for improving food processes or defining the proper conditions that help to retain the quality of the product. Electron microscopy has been widely employed for the evaluation of the microstructure of food and biological products. In this method, electron beams are used to observe the specimen rather than light and therefore preparation is needed for biological materials. This preparation is much complicated than that required for light microscopy. Different electron microscopy techniques including transmission electron microscopy (TEM), scanning electron microscopy (SEM), cryo-SEM, cryo-TEM, and environmental scanning electron microscopy (ESEM) have been employed for the evaluations related to process of food.