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Dr. Charles Okpala
Wroclaw University of Environmental and Life Sciences

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Review
Published: 20 June 2021 in Foods
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The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

ACS Style

James Chacha; Liyan Zhang; Chigozie Ofoedu; Rashid Suleiman; Joachim Dotto; Ume Roobab; Adedoyin Agunbiade; Haile Duguma; Beatha Mkojera; Sayed Hossaini; Waheed Rasaq; Ivan Shorstkii; Charles Okpala; Malgorzata Korzeniowska; Raquel Guiné. Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods 2021, 10, 1430 .

AMA Style

James Chacha, Liyan Zhang, Chigozie Ofoedu, Rashid Suleiman, Joachim Dotto, Ume Roobab, Adedoyin Agunbiade, Haile Duguma, Beatha Mkojera, Sayed Hossaini, Waheed Rasaq, Ivan Shorstkii, Charles Okpala, Malgorzata Korzeniowska, Raquel Guiné. Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods. 2021; 10 (6):1430.

Chicago/Turabian Style

James Chacha; Liyan Zhang; Chigozie Ofoedu; Rashid Suleiman; Joachim Dotto; Ume Roobab; Adedoyin Agunbiade; Haile Duguma; Beatha Mkojera; Sayed Hossaini; Waheed Rasaq; Ivan Shorstkii; Charles Okpala; Malgorzata Korzeniowska; Raquel Guiné. 2021. "Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)." Foods 10, no. 6: 1430.

Journal article
Published: 05 June 2021 in Foods
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The increase in the slaughter of pregnant cows (SPCs) for meat (except as may be approved by veterinarians on health grounds to salvage the animal) is unethical. SPCs for meat is also counterproductive, detrimental to food security, and may enhance zoonotic disease transmission. In this context, therefore, this current study examined slaughter conditions and the slaughtering of pregnant cows, and the implications for meat quality, food safety, and food security in Southeast Nigeria. The direct observational method was employed to examine the slaughterhouse activities, from when the cattle arrived at the lairage to the post-slaughter stage. A pre-tested and validated closed-ended-questionnaire was used to elicit information on causes of the SPCs and the method of disposal of eviscerated foetuses. Pregnancy status of cows slaughtered was determined by palpation followed by visual examination of the eviscerated and longitudinal incised uteri. The study lasted for six months during which 851 cows out of 1931 slaughtered cattle were surveyed. Assessment/decision-making protocol of slaughterhouse conditions, welfare conditions of slaughter-cattle, reasons for sale or slaughter of pregnant cows, distribution of pregnant cows slaughtered, method of disposal of eviscerated foetuses, and estimated economic losses of SPCs were delineated. Of the 851 cows examined, 17.4% (148/851) were pregnant while 43.2% (64/148) of the total foetuses recovered were in their third trimester. Major reasons adduced for SPCs by proportion of involved respondents were: ignorance of the animals’ pregnancy status (69.7%, 83/119), high demand for beef (61.3%, 73/119), preference for large-sized cattle (47.9%, 57/119), economic hardship (52.1%, 62/119) and diseases conditions (42.9%. 51/119). The conduct of SPCs for meat would not be profitable. This is because within six months, an estimated loss of about 44,000 kg of beef, equivalent to ₦ 70.1 million or $186,400 would be associated with SPCs and the consequential foetal wastages. If losses were to be replicated nationwide across slaughterhouses, 4.3 tons of beef estimated at ₦ 8.6 billion or $23 million would be wasted. Improving slaughter conditions and the welfare of slaughter-cattle in Nigerian slaughterhouses through advocacy, training of slaughterhouse workers, and strict implementation of laws promoting humane slaughter practices is imperative. Preventing SPCs for meat and inhumane slaughter practices at the slaughterhouse would enhance the welfare needs of slaughter cattle, grow the national herd size, and improve meat safety as well as food security.

ACS Style

Ugochinyere Njoga; Emmanuel Njoga; Obichukwu Nwobi; Festus Abonyi; Henry Edeh; Festus Ajibo; Nichodemus Azor; Abubakar Bello; Anjani Upadhyay; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security. Foods 2021, 10, 1298 .

AMA Style

Ugochinyere Njoga, Emmanuel Njoga, Obichukwu Nwobi, Festus Abonyi, Henry Edeh, Festus Ajibo, Nichodemus Azor, Abubakar Bello, Anjani Upadhyay, Charles Okpala, Małgorzata Korzeniowska, Raquel Guiné. Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security. Foods. 2021; 10 (6):1298.

Chicago/Turabian Style

Ugochinyere Njoga; Emmanuel Njoga; Obichukwu Nwobi; Festus Abonyi; Henry Edeh; Festus Ajibo; Nichodemus Azor; Abubakar Bello; Anjani Upadhyay; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. 2021. "Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security." Foods 10, no. 6: 1298.

Review
Published: 03 June 2021 in Foods
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Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.

ACS Style

Chinaza Awuchi; Erick Ondari; Chukwuka Ogbonna; Anjani Upadhyay; Katarzyna Baran; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit. Foods 2021, 10, 1279 .

AMA Style

Chinaza Awuchi, Erick Ondari, Chukwuka Ogbonna, Anjani Upadhyay, Katarzyna Baran, Charles Okpala, Małgorzata Korzeniowska, Raquel Guiné. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit. Foods. 2021; 10 (6):1279.

Chicago/Turabian Style

Chinaza Awuchi; Erick Ondari; Chukwuka Ogbonna; Anjani Upadhyay; Katarzyna Baran; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. 2021. "Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit." Foods 10, no. 6: 1279.

Communication
Published: 22 May 2021 in Foods
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In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) guides the inspection and production of beef meat and prescribes the good practices pertinent to beef products’ handling, processing, and packaging. Specifically, good hygiene practice (GHP) assures beef product safety and consumer protection, whereas good storage practice (GSP) assures the continuity of hygiene activities within the storage stages. Relevant literature about butchers’ knowledge and perception of good hygiene and storage practices within Nigeria slaughterhouses remains scant. This current study, therefore, assessed butchers’ knowledge and perception of good hygiene and storage practices through a cattle slaughterhouse case analysis. The selected cattle slaughterhouse serves the increasingly thriving Nsukka beef market in Enugu State, Nigeria. Content validation was utilised to authenticate the questionnaire items, which were administered face-to-face to the respondents (i.e., the butchers). The questionnaire included a total of 30 questions. The results showed that the butchers were male (Freq. = 100%, n = 50), acquired their knowledge informally (Freq. = 88%, n = 44), were largely with more than 5 years of slaughterhouse experience (Freq. = 82%, n = 41), and were strongly (p< 0.0001) familiar with good hygiene (Freq. = 96%, n = 48) and storage (Freq. = 98%, n = 49) practices. The butchers provided examples that demonstrated knowledge and perception aspects of GHP and GSP. The perception aspects of GHP and GSP were correlated more, compared to knowledge and knowledge versus perception. Very conscious of their knowledge and perception of good hygiene and storage practices, the butchers herein have to strive for continuous improvement in their slaughterhouse activities to assure beef quality and consumer safety.

ACS Style

Charles Okpala; Obichukwu Nwobi; Małgorzata Korzeniowska. Assessing Nigerian Butchers’ Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis. Foods 2021, 10, 1165 .

AMA Style

Charles Okpala, Obichukwu Nwobi, Małgorzata Korzeniowska. Assessing Nigerian Butchers’ Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis. Foods. 2021; 10 (6):1165.

Chicago/Turabian Style

Charles Okpala; Obichukwu Nwobi; Małgorzata Korzeniowska. 2021. "Assessing Nigerian Butchers’ Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis." Foods 10, no. 6: 1165.

Journal article
Published: 19 May 2021 in PeerJ
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Rubber (Hevea brasiliensis) is a perennial plant crop grown in many parts of Africa, South East Asia, and South America, especially within the hot and humid climatic regions. Rubber seed, either as feed or food, is a useful raw material to produce edible oil and protein. Despite the huge quantity of rubber seeds produced in Nigeria and its potential as a protein source, rubber seeds still appear neglected and under-utilised as feed/food given its perception as inedible and toxic due to the high concentration of cyanogenic glycoside. Therefore, the quest for effective processing technique(s) that would enhance its food use application is very fitting. This current study was directed to determine the changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber seed meals. Specifically, the rubber seeds underwent processing, which employed boiling and the combined action of boiling and fermentation methods that brought about three seed meal flour groups, i.e., raw (RRSM), boiled (BRSM), and fermented (FRSM) seed meals. These were subsequently analysed for anti-nutrient/phytochemical (oxalate, phytate, tannin, phenols, saponin, hydrogen cyanide (HCN), alkaloids, flavonoids, and trypsin inhibitors), and micronutrient (which involved minerals (magnesium, phosphorus, calcium, iron, zinc, potassium, sodium, manganese, lead, and selenium) and vitamin (vitamin B1, B2, B3, C, E, and beta carotene)) contents. The results showed that the processing methods used to achieve the RRSM, BRSM, and FRSM, reduced the anti-nutrients (phytate, tannin, and oxalate) below the acceptable limits, and the HCN below the toxic levels. Importantly, the processing methods herein have not yet succeeded in removing HCN in the (processed) rubber seed meals, but can be seen to be heading toward the right direction. The FRSM obtained significantly lower (p < 0.05) anti-nutrient/phytochemical, but significantly higher (p < 0.05) mineral contents, compared with the other groups (RRSM and BRSM), except for flavonoids that obtained a 30% increase over the BRSM. Some mineral and vitamin contents could be lost in the BRSM compared to the others (RRSM and FRSM) in this study. Additionally, the FRSM obtained higher vitamin contents, after those of RRSM. Overall, the combined action of boiling and fermentation should be recommended for the proper utilisation of rubber seed as food/feed.

ACS Style

Chidinma M. Agbai; Ijeoma A. Olawuni; Chigozie E. Ofoedu; Chidi J. Ibeabuchi; Charles Odilichukwu R. Okpala; Ivan Shorstkii; Małgorzata Korzeniowska. Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals. PeerJ 2021, 9, e11327 .

AMA Style

Chidinma M. Agbai, Ijeoma A. Olawuni, Chigozie E. Ofoedu, Chidi J. Ibeabuchi, Charles Odilichukwu R. Okpala, Ivan Shorstkii, Małgorzata Korzeniowska. Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals. PeerJ. 2021; 9 ():e11327.

Chicago/Turabian Style

Chidinma M. Agbai; Ijeoma A. Olawuni; Chigozie E. Ofoedu; Chidi J. Ibeabuchi; Charles Odilichukwu R. Okpala; Ivan Shorstkii; Małgorzata Korzeniowska. 2021. "Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals." PeerJ 9, no. : e11327.

Journal article
Published: 08 April 2021 in Foods
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Notwithstanding the increased toxic heavy metals/metalloids (THMs) accumulation in (edible) organs owed to goat′s feeding habit and anthropogenic activities, the chevon remains increasingly relished as a special delicacy in Nigeria. Specific to the South-Eastern region, however, there is paucity of relevant data regarding the prevalence of THMs in goat carcasses processed for human consumption. This work was, therefore, aimed to investigate the detection, distribution and health risk assessment of THMs in goat carcass processed for human consumption in South-Eastern Nigeria. To achieve this, a total of 450 meat samples (kidney, liver and muscle) were evaluated from 150 randomly selected goat carcasses processed in two major slaughterhouses in Enugu State. The detection, distribution, as well as health risk assessment parameters followed standard procedures. Results revealed that at least one THM was detected in 56% of the carcasses. Mean concentrations of arsenic (As) were 0.53 ± 0.10 mg/kg, 0.57 ± 0.09 mg/kg and 0.45 ± 0.08 mg/kg, lead (Pb) were 0.48 ± 0.38 mg/kg, 0.45 ± 0.24 mg/kg and 0.82 ± 0.39 mg/kg, cadmium (Cd) was 0.06 ± 0.32 mg/kg, 0.02 ± 0.00 mg/kg, and 0.02 ± 0.00 mg/kg for kidney, liver and muscle tissues, respectively. The estimated daily intakes (EDI) for all THMs were above the recommended safe limits. The target hazard quotient (THQ) and hazard index (HI) computed for all As, Cd and Pb fell below unity in all the studied organs, which indicated no non-carcinogenic risks. Curtailing the anthropogenic activities that aid the THM-contamination in goat production/processing lines is recommended. Screening for THM-contamination in Nigerian slaughterhouses is imperative, so as to ascertain the toxicological safety of meats intended for human consumption.

ACS Style

Emmanuel Njoga; Ekene Ezenduka; Chiazor Ogbodo; Chukwuka Ogbonna; Ishmael Jaja; Anthony Ofomatah; Charles Okpala. Detection, Distribution and Health Risk Assessment of Toxic Heavy Metals/Metalloids, Arsenic, Cadmium, and Lead in Goat Carcasses Processed for Human Consumption in South-Eastern Nigeria. Foods 2021, 10, 798 .

AMA Style

Emmanuel Njoga, Ekene Ezenduka, Chiazor Ogbodo, Chukwuka Ogbonna, Ishmael Jaja, Anthony Ofomatah, Charles Okpala. Detection, Distribution and Health Risk Assessment of Toxic Heavy Metals/Metalloids, Arsenic, Cadmium, and Lead in Goat Carcasses Processed for Human Consumption in South-Eastern Nigeria. Foods. 2021; 10 (4):798.

Chicago/Turabian Style

Emmanuel Njoga; Ekene Ezenduka; Chiazor Ogbodo; Chukwuka Ogbonna; Ishmael Jaja; Anthony Ofomatah; Charles Okpala. 2021. "Detection, Distribution and Health Risk Assessment of Toxic Heavy Metals/Metalloids, Arsenic, Cadmium, and Lead in Goat Carcasses Processed for Human Consumption in South-Eastern Nigeria." Foods 10, no. 4: 798.

Journal article
Published: 01 April 2021 in Applied Sciences
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A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

ACS Style

Maria Adakole; Akama Ogori; Julius Ikya; Vincent Upev; Giacomo Sardo; Joncer Naibaho; Maciej Korus; Gioacchino Bono; Charles Okpala; Abraham Girgih. Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties. Applied Sciences 2021, 11, 3151 .

AMA Style

Maria Adakole, Akama Ogori, Julius Ikya, Vincent Upev, Giacomo Sardo, Joncer Naibaho, Maciej Korus, Gioacchino Bono, Charles Okpala, Abraham Girgih. Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties. Applied Sciences. 2021; 11 (7):3151.

Chicago/Turabian Style

Maria Adakole; Akama Ogori; Julius Ikya; Vincent Upev; Giacomo Sardo; Joncer Naibaho; Maciej Korus; Gioacchino Bono; Charles Okpala; Abraham Girgih. 2021. "Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties." Applied Sciences 11, no. 7: 3151.

Review
Published: 25 March 2021 in Foods
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Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H2O2) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, and compounds with electron-rich sites, free radicals emerging from metabolic reactions during cellular respirations can induce oxidative stress and cause cellular structure damage, resulting in diverse life-threatening diseases when produced in excess. Therefore, an antioxidant is needed to curb the overproduction of free radicals especially in biological systems (in vivo and in vitro). Despite the inherent properties limiting its bioactivities, polysaccharides from natural sources increasingly gain research attention given their position as a functional ingredient. Improving the functionality and bioactivity of polysaccharides have been established through degradation of their molecular integrity. In this critical synopsis; we articulate the effects of H2O2 on the degradation of polysaccharides from natural sources. Specifically, the synopsis focused on free radical formation/production, polysaccharide degradation processes with H2O2, the effects of polysaccharide degradation on the structural characteristics; physicochemical properties; and bioactivities; in addition to the antioxidant capability. The degradation mechanisms involving polysaccharide’s antioxidative property; with some examples and their respective sources are briefly summarised.

ACS Style

Chigozie Ofoedu; Lijun You; Chijioke Osuji; Jude Iwouno; Ngozi Kabuo; Moses Ojukwu; Ijeoma Agunwah; James Chacha; Onyinye Muobike; Adedoyin Agunbiade; Giacomo Sardo; Gioacchino Bono; Charles Okpala; Małgorzata Korzeniowska. Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis. Foods 2021, 10, 699 .

AMA Style

Chigozie Ofoedu, Lijun You, Chijioke Osuji, Jude Iwouno, Ngozi Kabuo, Moses Ojukwu, Ijeoma Agunwah, James Chacha, Onyinye Muobike, Adedoyin Agunbiade, Giacomo Sardo, Gioacchino Bono, Charles Okpala, Małgorzata Korzeniowska. Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis. Foods. 2021; 10 (4):699.

Chicago/Turabian Style

Chigozie Ofoedu; Lijun You; Chijioke Osuji; Jude Iwouno; Ngozi Kabuo; Moses Ojukwu; Ijeoma Agunwah; James Chacha; Onyinye Muobike; Adedoyin Agunbiade; Giacomo Sardo; Gioacchino Bono; Charles Okpala; Małgorzata Korzeniowska. 2021. "Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis." Foods 10, no. 4: 699.

Journal article
Published: 19 March 2021 in PeerJ
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Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.

ACS Style

Chigozie E. Ofoedu; Chibugo Q. Akosim; Jude O. Iwouno; Chioma D. Obi; Ivan Shorstkii; Charles Odilichukwu R. Okpala. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. PeerJ 2021, 9, e10968 .

AMA Style

Chigozie E. Ofoedu, Chibugo Q. Akosim, Jude O. Iwouno, Chioma D. Obi, Ivan Shorstkii, Charles Odilichukwu R. Okpala. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. PeerJ. 2021; 9 ():e10968.

Chicago/Turabian Style

Chigozie E. Ofoedu; Chibugo Q. Akosim; Jude O. Iwouno; Chioma D. Obi; Ivan Shorstkii; Charles Odilichukwu R. Okpala. 2021. "Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions." PeerJ 9, no. : e10968.

Journal article
Published: 11 March 2021 in International Journal of Molecular Sciences
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The potential enhancement of metformin hydrochloride (MH) loaded in lipid vesicles targeting therapeutic efficacy on alloxan-induced diabetic rats was investigated. This involved lipid vesicles formulated with homogenously distributed nano-sized particles by a novel integrated process of multiple emulsification by membrane and solvent evaporation. The average diameter of the water-in-oil (W1/O), W1/O/W2 emulsion droplets, and lipid vesicles was 192 nm, 52 µm, and 173 nm, respectively. The entrapment yield of metformin hydrochloride (MH) in the prepared lipid vesicles was 40.12%. The metformin hydrochloride-loaded lipid vesicles (MH-LLVs) sustained the release of the entrapped drug over a 12-h period and reduced the plasma glucose level of diabetic rats by 77.4% compared with free MH solution (2-h period and 58.2%, respectively) after one week post-diabetic treatment through oral administration of MH-LLV and the free drug. The remarkable improvement in the biochemical parameters recorded in the MH-LLV-treated animals compared with those that received free MH solutions depicted an enhanced kidney function, liver function, as well as oxidative stress status. Pancreatic histology depicted a pancreas with intralobular ducts (ID) and exocrine secretory acini that characterize an intact pancreas, which suggests the ability of the MH-LLVs to restore pancreatic cells to normal, on a continued treatment. Overall, MH-LLV appears an encouraging extended-release formulation with enhanced bioavailability, sustained release, and improved antihyperglycemic potentials.

ACS Style

Emmanuel Ossai; Augustine Madueke; Benjamin Amadi; Martins Ogugofor; Audu Momoh; Charles Okpala; Chioma Anosike; Obioma Njoku. Potential Enhancement of Metformin Hydrochloride in Lipid Vesicles Targeting Therapeutic Efficacy in Diabetic Treatment. International Journal of Molecular Sciences 2021, 22, 2852 .

AMA Style

Emmanuel Ossai, Augustine Madueke, Benjamin Amadi, Martins Ogugofor, Audu Momoh, Charles Okpala, Chioma Anosike, Obioma Njoku. Potential Enhancement of Metformin Hydrochloride in Lipid Vesicles Targeting Therapeutic Efficacy in Diabetic Treatment. International Journal of Molecular Sciences. 2021; 22 (6):2852.

Chicago/Turabian Style

Emmanuel Ossai; Augustine Madueke; Benjamin Amadi; Martins Ogugofor; Audu Momoh; Charles Okpala; Chioma Anosike; Obioma Njoku. 2021. "Potential Enhancement of Metformin Hydrochloride in Lipid Vesicles Targeting Therapeutic Efficacy in Diabetic Treatment." International Journal of Molecular Sciences 22, no. 6: 2852.

Journal article
Published: 08 March 2021 in Processes
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Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p < 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the “okpeye” condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p > 0.05) across all samples. Indeed, the “okpeye” condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes.

ACS Style

Eunice Uzodinma; Chigozie Okoyeuzu; Nneka Uchegbu; Charles Okpala; Waheed Rasaq; Ivan Shorstkii; Giacomo Sardo; Gioacchino Bono; Małgorzata Korzeniowska. Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types. Processes 2021, 9, 481 .

AMA Style

Eunice Uzodinma, Chigozie Okoyeuzu, Nneka Uchegbu, Charles Okpala, Waheed Rasaq, Ivan Shorstkii, Giacomo Sardo, Gioacchino Bono, Małgorzata Korzeniowska. Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types. Processes. 2021; 9 (3):481.

Chicago/Turabian Style

Eunice Uzodinma; Chigozie Okoyeuzu; Nneka Uchegbu; Charles Okpala; Waheed Rasaq; Ivan Shorstkii; Giacomo Sardo; Gioacchino Bono; Małgorzata Korzeniowska. 2021. "Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types." Processes 9, no. 3: 481.

Journal article
Published: 03 March 2021 in Foods
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In this current work, the functional and quality characteristics of ginger, pineapple, and turmeric juice mix as influenced by blend variations were investigated. Specifically, the blends had constant ginger amounts, decreased pineapple, and increased turmeric proportionally. Additionally, the functional properties involved physicochemical (pH, soluble solids (SS), total titratable acidity (TA) and viscosity), proximate (moisture, protein, fat and ash), minerals (Ca, and Mg) and vitamin C and β-carotene analyses, whereas quality properties involved microbiological and sensory analyses. The results showed that as quantities of pineapple and turmeric respectively decreased and increased, there was significant increases in Ca, Mg, vitamin C, and β-carotene contents (p < 0.05). Across the blends, the degree of significant differences (p < 0.05) in the protein, fat, and ash seemed more compared to those of moisture contents. Despite the increases in pH and viscosity, and decreases in SS and TA, the increases in turmeric potentially reinforced by ginger most likely decreased the bacterial/fungi counts, as well as inhibition zones. Increasing and decreasing the respective amounts of turmeric and pineapple might not necessarily make the blends more acceptable, given the decreases in appearance, taste, aroma, and mouthfeel scores.

ACS Style

Akama Ogori; Julius Amove; Precious Aduloju; Giacomo Sardo; Charles Okpala; Gioacchino Bono; Małgorzata Korzeniowska. Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations. Foods 2021, 10, 525 .

AMA Style

Akama Ogori, Julius Amove, Precious Aduloju, Giacomo Sardo, Charles Okpala, Gioacchino Bono, Małgorzata Korzeniowska. Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations. Foods. 2021; 10 (3):525.

Chicago/Turabian Style

Akama Ogori; Julius Amove; Precious Aduloju; Giacomo Sardo; Charles Okpala; Gioacchino Bono; Małgorzata Korzeniowska. 2021. "Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations." Foods 10, no. 3: 525.

Review article
Published: 22 January 2021 in BioMed Research International
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The mobile colistin resistance (mcr) gene threatens the efficacy of colistin (COL), a last-line antibiotic used in treating deadly infections. For more than six decades, COL is used in livestock around the globe, including Africa. The use of critically important antimicrobial agents, like COL, is largely unregulated in Africa, and many other factors militate against effective antimicrobial stewardship in the continent. Currently, ten mcr genes (mcr-1 to mcr-10) have been described. In Africa, mcr-1, mcr-2, mcr-3, mcr-5, mcr-8, and mcr-9 have been detected in isolates from humans, animals, foods of animal origin, and the environment. These genes are harboured by Escherichia coli, Klebsiella, Salmonella, Citrobacter, Enterobacter, Pseudomonas, Aeromonas, Alcaligenes, and Acinetobacter baumannii isolates. Different conjugative and nonconjugative plasmids form the backbone for mcr in these isolates; however, mcr-1 and mcr-3 have also been integrated into the chromosome of some African strains. Insertion sequences (ISs) (especially ISApl1), either located upstream or downstream of mcr, class 1 integrons, and transposons, are drivers of mcr in Africa. Genes coding multi/extensive drug resistance and virulence are colocated with mcr on plasmids in African strains. Transmission of mcr to/among African strains is nonclonal. Contact with mcr-habouring reservoirs, the consumption of contaminated foods of animal/plant origin or fluid, animal-/plant-based food trade and travel serve as exportation, importation, and transmission routes of mcr gene-containing bacteria in Africa. Herein, the current status of plasmid-mediated COL resistance in humans, food-producing animals, foods of animal origin, and environment in Africa is discussed.

ACS Style

Madubuike Umunna Anyanwu; Charles Odilichukwu R. Okpala; Kennedy Foinkfu Chah; Vincent Shodeinde Shoyinka. Prevalence and Traits of Mobile Colistin Resistance Gene Harbouring Isolates from Different Ecosystems in Africa. BioMed Research International 2021, 2021, 1 -20.

AMA Style

Madubuike Umunna Anyanwu, Charles Odilichukwu R. Okpala, Kennedy Foinkfu Chah, Vincent Shodeinde Shoyinka. Prevalence and Traits of Mobile Colistin Resistance Gene Harbouring Isolates from Different Ecosystems in Africa. BioMed Research International. 2021; 2021 ():1-20.

Chicago/Turabian Style

Madubuike Umunna Anyanwu; Charles Odilichukwu R. Okpala; Kennedy Foinkfu Chah; Vincent Shodeinde Shoyinka. 2021. "Prevalence and Traits of Mobile Colistin Resistance Gene Harbouring Isolates from Different Ecosystems in Africa." BioMed Research International 2021, no. : 1-20.

Microbiology
Published: 19 January 2021 in PeerJ
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Microbial transmission, on the surface of any currency note, can either be through direct (hand-to-hand contact) or indirect (food or other inanimate objects) means. To ascertain the degree of bacterial load enumerated during the handling of money and food items, particularly on currency note by denominations, should be of public health importance. Despite the available literature regarding microbial contamination of Nigerian currency notes, there is still paucity of information about how microbial contamination/load differ across the denominations specific to different food vendors. In this context, therefore, the current study investigated bacterial contamination of Nigerian currency notes via a comparative study of different denominations (₦1,000, ₦500, ₦200, ₦100, ₦50, ₦20, and 10, and ₦5) recovered from local food vendors. Specifically, the different food handlers/vendors included fruit, meat, vegetable, fish, and grain/cereal sellers. All emergent data from 8 × 5 factorial design of experiment were of duplicate measurements. To consider the currency denominations and food vendor type, a one-factor-at-a-time analysis of variance (ANOVA) was conducted. Results showed that about 81.7% of currency notes were contaminated with either Escherichia coli, Klebsiella spp. or Staphylococcus spp. in varying degrees. The higher denominations of ₦500, ₦200, and ₦100 note, with the exception of ₦1,000 note, recorded increased degree of contamination over the lower denominations of ₦50, ₦20, ₦10, and ₦5 note. Based on the total viable count (TVC), the ₦100 currency note appeared the most contaminated (1.32 × 105 cfu/ml) whereas ₦5 note appeared the least contaminated (1.46 × 104 cfu/ml). The frequency of isolated bacteria on currency notes from vegetable, meat, and fish sellers were significantly higher (p < 0.05) compared to other food vendors. The degree of bacterial contamination of the current work appears chiefly dependent on the food vendor type and currency denomination(s). This work calls for increased awareness and education among food vendors and ready-to-eat food sellers. Doing this would help mitigate the possible cross-contamination between currency notes and foodstuff. Through this, consumers would know more about the potential health risks such simultaneous activities (of handling currency notes and foodstuff) do pose on food safety.

ACS Style

Chigozie E. Ofoedu; Jude O. Iwouno; Ijeoma M. Agunwah; Perpetual Z. Obodoechi; Charles Odilichukwu R. Okpala; Małgorzata Korzeniowska. Bacterial contamination of Nigerian currency notes: A comparative analysis of different denominations recovered from local food vendors. PeerJ 2021, 9, e10795 .

AMA Style

Chigozie E. Ofoedu, Jude O. Iwouno, Ijeoma M. Agunwah, Perpetual Z. Obodoechi, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska. Bacterial contamination of Nigerian currency notes: A comparative analysis of different denominations recovered from local food vendors. PeerJ. 2021; 9 ():e10795.

Chicago/Turabian Style

Chigozie E. Ofoedu; Jude O. Iwouno; Ijeoma M. Agunwah; Perpetual Z. Obodoechi; Charles Odilichukwu R. Okpala; Małgorzata Korzeniowska. 2021. "Bacterial contamination of Nigerian currency notes: A comparative analysis of different denominations recovered from local food vendors." PeerJ 9, no. : e10795.

Perspective
Published: 13 November 2020 in Frontiers in Nutrition
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Quality attributes in agrofood products can be somewhat difficult to identify and observe. The quality of the same agrofood product in two different market shelves would, most likely not be exactly the same when compared to each other, even if both belong to the same batch. There are quality attributes peculiar/specific to one product, which stands it unique from the other. The basics/fundamentals underlying such peculiarities/specificities can be found either in concept, content, and context perspectives of quality. It appears however that no publication has deliberated on these three aspects together, that is, concept, content, and context perspectives of quality of agrofood products, particularly on how it contributes to the decision-making to purchase an agrofood product. We, therefore, in this current work, looked at concept, content, and context perspectives of quality of agrofood products, specifically discussing some reflections on some consumer decision-making purchase scenarios. Each of these, “concept,” “content,” and “context” perspectives independently project very important meanings to the quality of agrofood products. There appears a thin line that would separate concept, content, and context perspectives of quality in the choice/decision-making of purchase of agrofood products. To solely depend on either concept, content, or context perspective of quality will likely provide the consumer with insufficient information about the (given/specific) agrofood product. Interaction between any two will most likely improve the information. Obviously, the interaction between the three, would most likely provide sufficient information about the quality and help consumers make a more informed decision of purchase.

ACS Style

Charles Odilichukwu R. Okpala; Małgorzata Korzeniowska. Concept, Content, and Context Perspectives of Quality of Agrofood Products: Reflections on Some Consumer Decision-Making-Purchase Scenarios. Frontiers in Nutrition 2020, 7, 1 .

AMA Style

Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska. Concept, Content, and Context Perspectives of Quality of Agrofood Products: Reflections on Some Consumer Decision-Making-Purchase Scenarios. Frontiers in Nutrition. 2020; 7 ():1.

Chicago/Turabian Style

Charles Odilichukwu R. Okpala; Małgorzata Korzeniowska. 2020. "Concept, Content, and Context Perspectives of Quality of Agrofood Products: Reflections on Some Consumer Decision-Making-Purchase Scenarios." Frontiers in Nutrition 7, no. : 1.

Integrated food science
Published: 23 September 2020 in Journal of Food Science
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The continued increase in Nigeria's rice production makes product diversification very fitting, even to underutilized indigenous/local varieties. Further, rice converted to malt can bring about useful products like syrup with enhanced characteristics. In this context, a comparative study involving some functional properties of syrup from malted and unmalted rice of different varieties was carried out. Syrup from either filtered or centrifuged starch hydrolysates of enzyme hydrolyzed rice (malted/unmalted) flours gave rise to filtered unmalted (FUHR), filtered malted (FMHR), centrifuged unmalted (CUHR), and centrifuged malted hydrolyzed rice (CMHR) groups. From these, functional properties, that is, pH, total soluble proteins (TSP), total dissolved solids (TDS), total solids (TS), dextrose equivalent (DE), titratable acidity (TA), apparent brix (°B), specific gravity (SG), syrup yield (SY), and some minerals [calcium (Ca), iron (Fe), magnesium (Mg), and zinc (Zn)] were determined. Results showed syrup from malted with significantly higher (P < 0.05) SY, Brix, pH, SG, TS, TDS, and TSP, but significantly lower (P < 0.05) TA, DE, and mineral contents (Ca, Zn, Fe, and Mg) over the unmalted group. Some significant interactions (P < 0.05) were found, between rice variety, treatment and separation method (TS, TDS, DE, Brix, SY, and Ca), rice variety and treatment (TSP, Zn, Mg, and Fe), as well as rice variety and separation method (TSP, pH). In addition, some positive and negative significant (P < 0.05) correlations between the studied functional properties were found. Overall, malting and processing methods can influence the functional properties of rice syrup—an acceptable specialty ingredient for brewing/beverage production. Practical Application Through the application of exogenous enzymes, rice syrup has been successfully produced from locally bred/improved rice varieties commercially available in Nigeria. By comparing some functional properties of syrup from malted and/or unmalted rice, the current research provides useful evidence that locally available rice varieties are potential candidates for product diversification to the food/brewing, pharmaceuticals, and other industries, not only in Nigeria but also in the West Africa subregion.

ACS Style

Chigozie E. Ofoedu; Chijioke M. Osuji; Gloria C. Omeire; Moses Ojukwu; Charles Odilichukwu R. Okpala; Małgorzata Korzeniowska. Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study. Journal of Food Science 2020, 85, 3081 -3093.

AMA Style

Chigozie E. Ofoedu, Chijioke M. Osuji, Gloria C. Omeire, Moses Ojukwu, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska. Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study. Journal of Food Science. 2020; 85 (10):3081-3093.

Chicago/Turabian Style

Chigozie E. Ofoedu; Chijioke M. Osuji; Gloria C. Omeire; Moses Ojukwu; Charles Odilichukwu R. Okpala; Małgorzata Korzeniowska. 2020. "Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study." Journal of Food Science 85, no. 10: 3081-3093.

Journal article
Published: 14 February 2020 in Sustainability
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The aim of this paper is to discuss eco-labels for fish products, which are a useful tool to improve both seafood markets and strategies for sustainability management. In this study, 560 consumer-surveys were conducted in selected towns in northern and southern Italy. Both probit and linear regression modeling were used to measure consumers’ perception and willingness to pay for anchovy eco-labels. Italian hypermarket consumers demonstrated attention to environmental features as well as to eco-products, at times, independent of income. The results of this study show that willingness to pay relates to gender, family situation, mass communication, environmental features, angler community, and store, along with information from eco-labels. Specifically, females appeared highly responsive to seafood eco-labels, and their preferences were informed by environmental aspects along with a strong intrinsic motivation to protect marine habitats. According to our analysis, seafood eco-labels could increase the consumers’ willingness to pay between 16%–24% more for the product. Given that consumers’ willingness to pay can reveal a new form of an “ecosystem approach to fishery management”, there is a high chance that premium prices could become a tool for sustainable resource management.

ACS Style

Sergio Vitale; Federica Biondo; Cristina Giosuè; Gioacchino Bono; Charles Odilichukwu R. Okpala; Ignazio Piazza; Mario Sprovieri; Vito Pipitone. Consumers’ Perception and Willingness to Pay for Eco-Labeled Seafood in Italian Hypermarkets. Sustainability 2020, 12, 1434 .

AMA Style

Sergio Vitale, Federica Biondo, Cristina Giosuè, Gioacchino Bono, Charles Odilichukwu R. Okpala, Ignazio Piazza, Mario Sprovieri, Vito Pipitone. Consumers’ Perception and Willingness to Pay for Eco-Labeled Seafood in Italian Hypermarkets. Sustainability. 2020; 12 (4):1434.

Chicago/Turabian Style

Sergio Vitale; Federica Biondo; Cristina Giosuè; Gioacchino Bono; Charles Odilichukwu R. Okpala; Ignazio Piazza; Mario Sprovieri; Vito Pipitone. 2020. "Consumers’ Perception and Willingness to Pay for Eco-Labeled Seafood in Italian Hypermarkets." Sustainability 12, no. 4: 1434.

Opinion article
Published: 31 January 2020 in Frontiers in Sustainable Food Systems
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Toward Sustaining Global Food Systems for the Future

ACS Style

Charles Odilichukwu R. Okpala. Toward Sustaining Global Food Systems for the Future. Frontiers in Sustainable Food Systems 2020, 4, 1 .

AMA Style

Charles Odilichukwu R. Okpala. Toward Sustaining Global Food Systems for the Future. Frontiers in Sustainable Food Systems. 2020; 4 ():1.

Chicago/Turabian Style

Charles Odilichukwu R. Okpala. 2020. "Toward Sustaining Global Food Systems for the Future." Frontiers in Sustainable Food Systems 4, no. : 1.

Journal article
Published: 30 June 2019 in Journal of Pure and Applied Microbiology
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ACS Style

Charles Okpala; Ifeoma Ezeonu. Food Hygiene/Microbiological Safety in the Typical Household Kitchen: Some Basic ‘Must Knows’ for the General Public. Journal of Pure and Applied Microbiology 2019, 13, 697 -713.

AMA Style

Charles Okpala, Ifeoma Ezeonu. Food Hygiene/Microbiological Safety in the Typical Household Kitchen: Some Basic ‘Must Knows’ for the General Public. Journal of Pure and Applied Microbiology. 2019; 13 (2):697-713.

Chicago/Turabian Style

Charles Okpala; Ifeoma Ezeonu. 2019. "Food Hygiene/Microbiological Safety in the Typical Household Kitchen: Some Basic ‘Must Knows’ for the General Public." Journal of Pure and Applied Microbiology 13, no. 2: 697-713.

Article
Published: 16 July 2017 in Food Science & Nutrition
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Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry‐ice treatments and superchilling (−1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sardina pilchardus), which are two commercially important pelagic fish species. After the catch (within <5 hr) and at defined scheduled storage times, ozone has been discharged once on sardine (herein referred to as “One‐T”) and repeatedly/sequentially on European anchovy (herein referred to as “Seq‐T”). Microbiological analyses enumerated total viable count (TVC), Bacillus spp., Enterobacteriaceae, Lactobacillus spp., Moraxella spp., Shewanella spp., Listeria monocytogenes and Pseudomonas spp. Independent of potential antimicrobial effects of ozone during superchilling storage, no Listeria spp., Shewanella spp., Moraxella spp., and Bacillus spp. were found in all processed samples. While Enterobacteriaceae and Lactobacillus spp. were detected at below 1 log cfu/g, both TVC and Pseudomonas spp. proliferated at different rates throughout superchilling storage. The repeated ozone‐treated (“Seq‐T”) showed lower TVC and Pseudomonas spp. values compared with one‐time treated (“One‐T”) slurry‐iced and control samples. Thus, combined slurry‐ice and superchilling storage at Seq‐T produced improved antimicrobial activity over One‐T application. Largely, ozonized slurry‐ice outcomes/results appear promising thanks to superchilling storage.

ACS Style

Gioacchino Bono; Charles Odilichukwu R. Okpala; Sergio Vitale; Vincenzo Ferrantelli; Annamaria Di Noto; Antonella Costa; Calogero Di Bella; Daniela Lo Monaco. Effects of different ozonized slurry‐ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species. Food Science & Nutrition 2017, 5, 1049 -1056.

AMA Style

Gioacchino Bono, Charles Odilichukwu R. Okpala, Sergio Vitale, Vincenzo Ferrantelli, Annamaria Di Noto, Antonella Costa, Calogero Di Bella, Daniela Lo Monaco. Effects of different ozonized slurry‐ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species. Food Science & Nutrition. 2017; 5 (6):1049-1056.

Chicago/Turabian Style

Gioacchino Bono; Charles Odilichukwu R. Okpala; Sergio Vitale; Vincenzo Ferrantelli; Annamaria Di Noto; Antonella Costa; Calogero Di Bella; Daniela Lo Monaco. 2017. "Effects of different ozonized slurry‐ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species." Food Science & Nutrition 5, no. 6: 1049-1056.