The current practice of fish processing generates increasing quantities of side streams and waste, such as skin, heads, frames, viscera, and fillet cut offs. These may account for up to 70% of the fish used in industrial processing. Low-value fish catches, and under-utilized fish species comprise another source of side streams. These side streams have been discarded in the environment leading to environmental problems or they have ended up as low commercial value products, such as feed for fur animals and aquaculture. However, several studies have shown that fish side streams contain valuable bioactive ingredients and fractions, such as fish oils, proteins and peptides, collagen, gelatin, enzymes, chitin, and minerals. These compounds and fractions may provide the opportunity to develop novel applications in health promoting foods, special feeds, nutraceuticals, pharmaceuticals, and cosmetic products. Better utilization of side streams and low-value fish would simultaneously improve both the environmental and ecological sustainability of production. This review summarizes the current knowledge on fish and fish side streams as sources of high-value components such as peptides with antimicrobial, antioxidative, antihypertensive, and antihyperglycemic properties, proteins such as fish collagen and gelatin, fish enzymes, fish oils and fatty acids, polysaccharides like glucosaminoglycans, chitin and chitosan, vitamin D, and minerals. Production technologies for recovering the high-value fractions and potential product applications are discussed. Furthermore, safety aspects related to the raw material, technologies, and fractions are considered.

Food is a vital need for everyone. Today, there is food for all, but the world still suffers from under- and over-nutrition and risk of cancer development and chronic diseases can follow both cases. Worldwide, cancer is a leading cause of mortality after cardiovascular disease; it is considered the second reason for death globally. Role of nutritional habits, the quality of food, the consumption of canned foods, genetically modified fruits and vegetables and exposed food to certain pesticides and carcinogens agents, and unhealthy lifestyle behaviours such as smoking, alcohol, obesity, and fast-foods consumption may be at risk to the development of some cancers. In recent decades, researchers have carried out attention in this field to improve the quality of life and to limit nutrition problems. Thus, this study aims to summarize current evidence on the relationship between nutritional factors and cancer expansion, how nutrition can be a heal and a source of fatal illness leading to death. In detail, this review will highlight the influence of specific foodstuffs on the threat of cancer incidence and recurrence by providing some examples of most carcinogenic compounds.

Listeria monocytogenes is among the most food-borne pathogens. It has the ability to grow over a range of temperature, including refrigeration temperature. Foods kept in refrigerator more than the prescribed period of time create an opportunity for the occurrence of Listeria monocytogenes. As this review shows, the prevalence of L. monocytogenes has more likely evident in pasteurized milk than other dairy products, such as raw milk. Inadequate temperature and faults in technology during pasteurization can be the disposing factors for the presence of the organism in dairy products. The organism, on the other hand, has been found to be resistant to those commonly known antibiotics that have human and veterinary importance, namely, ampicillin, Tetracycline, and chloramphenicol, streptomycin, erytromycin, penicillin G., and others. Resistance ability of the organism can be mediated by different natural and acquired resistance mechanisms, such as self-transferrable plasmids, mobilizable plasmids, and conjugative transposons. The emergence and spread of antibiotic resistance of L. monocytogenes has serious public health and economic impacts at large. This paper has reviewed the prevalence and the antibiotic resistance of L. monocytogenes isolates of dairy products and the strategic mechanisms of the organism develop resistance against the antibiotics.

Securigera securidaca seed is a good source of phenolic compounds with high antioxidant properties. Preservation and maintenance of natural antioxidants have always been a challenge and microencapsulation is a suitable method for this purpose. In this study, the chemical compounds of the plant seed extract were identified by GC/MS device. Bioactive compounds from the seed ethanolic extract were microencapsulated in the sucrose matrix during the co-crystallization process. The evaluations included total phenolic compounds, radical scavenging ability, production efficiency, moisture content, and flowability characteristics of the produced powders, such as compressibility index, Hausner ratio, and angle of repose. The results showed significant differences in the phenolic compounds and the radical scavenging ability between the control sample and the co-crystallized powder (P < 0.05). The production efficiency and the moisture content of extract-containing co-crystallized powder were 84% and 0.14%, respectively. The particle size difference of the microencapsulated powder could significantly affect the powder flowability characteristics (P < 0.05), and particles with a size of 1 mm showed better flowability behaviour. FT-IR charts for samples revealed chemical bonds specific to saccharose molecule indicating no changes in covalent bonds present in saccharose molecule structure after the process. Scanning electron microscope images showed the presence of vacant spaces and porosity in the structure of saccharose crystals formed during the process of crystallization. As a result, the co-crystallized powder obtained from the plant extract can be used as an appropriate antioxidant in the food and pharmaceutical formulations.

Objectives

Colour is amongst the parameter which is used for process control during roasting.

Materials and Methods

In this study, the effects of hot air roasting temperature (120, 130, 145, 160, and 170°C) and hot air velocity (0.6, 1.3, and 2 m/s) on colour change kinetics of pistachio nuts were investigated by employing image analysis and simultaneously chlorophylls and xanthophylls (lutein and β-carotenoid) concentration were determined by spectrophotometric measurement method.

Results

We found that roasting temperature and hot air velocity had significant effect on colour changes. There is a correlation between a- and b-value with chlorophylls and xanthophylls concentration, respectively. The roasting temperature was found to be the main factor affecting colour development. The variations in the pigments concentration and colour parameters of pistachio nuts were adequately simulated by quadratic and cubic polynomials. The changes in L-, b-values, and xanthophylls degradation were well-fitted to the first-order kinetic model while a-value and chlorophylls degradation followed the zero-order kinetic. The activation energy was determined at 113.9, 116.7, and 117.2 kJ/mol with R² ≥ 99.9 and 191, 195, and 163.2 kJ/mol with R² ≥ 99.5 and 73.7, 71.3, and 81.6 kJ/mol with R² ≥ 99.9 for L-, b-, and a-value in hot air velocity of 0.6, 1.3, and 2 m/s, respectively.

Conclusions

Activation energy of chlorophylls and xanthophylls degradation were in the range of the activation energy for the yellowness (b-value) and redness (a-value) reactions.

Objectives
Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out. Due to its contamination with various pathogens, a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters.

Methods
Samples were obtained from a local farmer from the Eastern Region of Ghana. Sterility tests were carried out. The samples were inoculated with known cfu/ml of Escherichia coli, Listeria monocytogenes and Salmonella enterica Typhimurium. Samples were irradiated at 1, 2, 4, and 5 kilogray (kGy). Zero kilogray served as control (unirradiated). All samples were stored at 4oC for 60 days. Enumeration of the various pathogens was done in appropriate media. Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control. Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography. The samples were stored at 4oC for 8 weeks.

Results
A dose-dependent effect on the inactivation of the pathogens was observed (P < 0.05). Storage time affected the inactivation of the pathogens as well (P < 0.05). Complete inactivation of the pathogens was observed at 5 kGy at day 0. Capsaicin, dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%, 14.7 % and 20.95% respectively as compared with the contents of the unirradiated samples. A gamma irradiation dose of 5 kGy caused losses of 8.11%, 8.67% and 26.54% in capsanthin, beta carotene and beta cryptoxanthin respectively. Quality parameters measured reduced with storage (P < 0.05).

Conclusions
Gamma irradiation inactivated pathogens at 5 kGy. Lower doses used during the study could inactivate the pathogens but with time. All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period (P < 0.05).

Objective
The study was conducted to ascertain the effect of tuber sections, heat treatment, and rehydration with process chemicals of varying concentrations on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour.

Materials and Methods
The flour samples were generated as raw, boiled, and steamed from the head, middle, and tail sections of the tuber. These were compared with their whole tuber counterpart. The magnitude and extent of the factorial influence were measured using the effects on swelling index (SI), water absorption capacity (WAC), oil absorption capacity, total soluble solids (TSS), blue value index (BVI), gelling point temperature (GPT), boiling point temperature (BPT), and pH.

Results
The results obtained showed that the proximate composition from the tuber sections and the whole did not differ significantly (P < 0.05). The tuber processing method (TPM) and tuber processing duration (TPD) effected significant differences (P < 0.05) in all the test parameter except for pH respectively.

Conclusion
From the investigation, it was observed that the test variables have significant effects on the physicochemical properties of the sweet potato flour.

Objectives
The possibility that bone charcoal dusts of some species of mammal will control the major insect pest of stored cowpea seeds and the implications on seed viability (after pest control process) were investigated in the laboratory at ambient temperature (30 ± 3°C) and relative humidity (70 ± 5%) and in field.

Materials and Methods
Standard entomological and agronomical techniques were used.

Results
The results showed that at 1.0% w/w dosage, the bone charcoal dusts of Ovis aries and Bos taurus were more effective than permethrin standard insecticide in killing adult Callosobruchus maculatus Fab. infesting cowpea seeds in storage. Bos taurus had a faster action speed than permethrin at 1.0% w/w. At 1.5% w/w of dust, all the species of mammal investigated deterred oviposition considerably in C. maculatus females, whereas only the bone charcoal dusts of O. aries and Sus scrofa were comparable with permethrin in suppressing adult emergence and seed damage; S. scrofa only was comparable with permethrin in reducing larval density. Bone charcoal dusts of O. aries and S. scrofa require chemical and olfactory analyses to know if they might have caused irritation to the insects and disrupted insect circadian rhythm, affecting behaviour and mating activities, adversely. The bone charcoal dusts of the six species of mammal at a highest test dose of 1.5% w/w allowed high seed viability in both laboratory and field.

Conclusion
The study recommends the use of bone charcoal dusts of O. aries and S. scrofa at economical- and quality-favourable dose 1.5% w/w for managers seeking to control C. maculatus insect attacking cowpea seeds in storage. The transitive components of the bones, abrasion of the insect epicuticle lipid layer by the charcoal dust, and combustion-related toxic factors were responsible for the insecticidal activities of the bone charcoal dusts of the mammals.