Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction (PHWE) method for multi-mycotoxin analysis

Abstract : Please refer to full text to view abstract.D.Tech. (Food Technology

Improvement Personalization of Website Using Database and Cookies

Personalization involves taking some set of inputs and returningrecommendations to users through some types of computations. The method by whichthe personalization is performed depend on the type of data presented as input, therequired representation of the output and (in some cases) the speed and accuracy bywhich the output must be computed.This research tends to build the personalization in a new view, since it builds thepersonalization in the client in addition of the personalization in the server and usingmobile agent. That by making the personalization for improvement the speed andefficiency of search in crawling, producing a technique, that technique involverecording the previous user’s searches in cookies and databases then if the user try tomake a search on other time the proposed system will produce to him all the previoussearch’s results and the latest results from www. The tools used in the proposedsystem are SQL server 2000, HTML, ASP, Java script and two computers onepresents server and the second presents the client

Novel lightweight video encryption method based on ChaCha20 stream cipher and hybrid chaotic map

In the recent years, an increasing demand for securing visual resource-constrained devices become a challenging problem due to the characteristics of these devices. Visual resource-constrained devices are suffered from limited storage space and lower power for computation such as wireless sensors, internet protocol (IP) camera and smart cards. Consequently, to support and preserve the video privacy in video surveillance system, lightweight security methods are required instead of the existing traditional encryption methods. In this paper, a new light weight stream cipher method is presented and investigated for video encryption based on hybrid chaotic map and ChaCha20 algorithm. Two chaotic maps are employed for keys generation process in order to achieve permutation and encryption tasks, respectively. The frames sequences are encrypted-decrypted based on symmetric scheme with assist of ChaCha20 algorithm. The proposed lightweight stream cipher method has been tested on several video samples to confirm suitability and validation in term of encryption–decryption procedures. The performance evaluation metrics include visual test, histogram analysis, information entropy, correlation analysis and differential analysis. From the experimental results, the proposed lightweight encryption method exhibited a higher security with lower computation time compared with state-of-the-art encryption methods

Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

The emergence of food metabolomics, otherwise known as foodomics, has opened new frontiers and possibilities for scientists to characterize and simultaneously determine and obtain the comprehensive profile of the food metabolome. Qualitative and quantitative determinations of this metabolome offer insights into the underlying processes involved and details about the content of the food analytes. This had seemed technically challenging and impossible over time, but can now be done due to the advent of sophisticated analytical equipment and chemometric tools. The application of this technique offers enormous opportunities to obtain detailed information that can be correlated to various properties, functionalities and potentials in fermented foods. This chapter thus evaluated and documented studies presented in the literature on the food metabolomics study of fermented foods, with a view of appraising its prospects, applications and subsequent utilization in the study of fermented foods

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Pulses play a significant and diverse role in the agricultural systems and diets of underprivileged populations worldwide. They are ideal produce for reducing poverty, improving human health and nutrition, and enhancing resilience of the ecosystem. Fermentation is a processing technique that has been used for decades to transform food produce with improved health, functional, and nutraceutical benefits. In tandem with the United Nations’ (UN’s) sustainable development goal Number 3, fermented food products from pulses with health benefits align with this initiative to end hunger, achieve food security, and improve nutrition. In solidarity with the celebration of International Year of Pulses 2016 (IYP2016) and considering the relative neglect of pulses as compared with other food groups, this chapter would be vital in positioning pulses and fermented products from them as readily available functional foods. With increased interest in fermentation, fermented pulse-based foods have been identified as excellent sources of bioactive and functional foods. Thus, fermented pulse-based products present a viable alternative, relatively available, affordable, and cheap source of foods with properties beyond that of basic nutrition

Parallel validation of a green-solvent extraction method and quantitative estimation of multi-mycotoxins in staple cereals using LC-MS/MS

In this study, 15 different mycotoxins were estimated in three staple cereals from selected agro-ecological regions in Nigeria using a 'novel' green extraction method, pressurized hot water extraction (PHWE) in comparison to a conventional solvent extraction method. Discrimination of the results of PHWE and solvent extraction using principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS-DA) did not yield any differential clustering patterns. All maize samples (n=16), 32% (n=38) of sorghum and 35% (n=37) of millet samples were positive for at least one of the 15 tested mycotoxins. Contamination levels for the cereals were higher in the warm humid rain forest region and gradually decreased towards the hot and arid region in the north of the country. The results demonstrate the applicability of PHWE as a possible alternative extraction method to conventional methods of extraction, which are solvent based

A Lightweight Image Encryption Algorithm Based on Secure Key Generation

Data confidentiality and security are important issues due to the sensitivity of the data and its relationship with users’ privacy. Sensitive data includes images and texts that can be transmitted over the Internet, Internet of Things devices and edge-fog-cloud system. These devices require speed and accuracy responses, and they are vulnerable to hacking. To solve these problems, encryption algorithms provide necessary solution to meet these requirements. Advanced Encryption Standard represents the best development in data encryption; however, it is computational expensive. In this research, an improved advanced encryption standard algorithm is proposed with advanced security and lightweight computation utilized for encrypting of images and texts. The algorithm is improved using various steps including key generation which is performed in two steps. First, using an innovative, proven chaotic function distinguished by its sensitivity to any change in its variables. Second, using three-dimensional Lorenzo function. In our research, a unique key was used for all rounds, and round key then used like advanced encryption standard. Two new dynamic substitution boxes are used one for odd rounds and the other for even rounds in which the speed does not exceeding a millisecond. The mix column function was replaced by a circular permutation function at the bit level, which improved the speed and performance of the algorithm, Our extensive simulation results indicated enhanced speed, randomness, and high efficiency in encrypting Internet of Things data. The algorithm was evaluated using the National Institute of Standards and Technology tests

Subcritical Water Extraction and Its Prospects for Aflatoxins Extraction in Biological Materials

Aflatoxins (AFs) are well-known mycotoxins and contaminants of various agricultural commodities globally that are linked to a wide range of adverse health and economic complications. Because of their incessant proliferation and deleterious consequences, it has become mandatory to routinely monitor the levels of these toxins in agricultural products before they go into the market. Essentially, effective analysis is an important component of AFs control, and extraction is a necessary step for their analysis, irrespective of the protocol adopted. Conventional methods for AF extraction are expensive, the processes involved are tedious and utilize large quantities of organic solvents that are environmentally unfriendly. This has necessitated the quest for alternatives that are ‘green’, cost-effective and easy to perform. In this regard, subcritical water extraction (SWE) is a viable alternative that has proven to be effective in the extraction of other bioactive compounds. This chapter presents a critical appraisal of the principles and dynamics of SWE, and its current applications as a viable tool in the extraction of AFs from various biological matrices. Although further research needs to be performed to enhance its applicability, the adoption of SWE in the extraction of AFs seems very promising and needs to be properly exploited

Mitigation of Acrylamide in Foods: An African Perspective

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heat-generated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent

The Socio-Economic Impact of Mycotoxin Contamination in Africa

The proliferated contamination of agricultural commodities by mycotoxins and their attendant toxic effects on humans and animals which consume such commodities constitutes a major concern to food safety and security. These highly toxic food contaminants are produced by various filamentous fungi species that are ubiquitous in nature, however, favourable climatic conditions in the tropics favour their proliferation in these regions. Africa, by virtue of its location along the equator makes it highly accommodative to proliferation of mycotoxigenic fungi species, as such, it is the most affected of all the continents. Other factors such as poverty, and climate change further complicates the mycotoxin situation on the continent. Economic impact due to mycotoxin contamination in Africa is thus alarming. The effects of mycotoxins can in fact be felt in the overall health of humans and animals, sustainable development, food security and safety, damage to the African agricultural export brand, negatively impacting Africa’s self-sustainability and increased dependence on foreign aid, not excluding high cost of research, mitigation and regulation of the prevalence of these toxins in African countries. This book chapter presents an exhaustive appraisal of the socio-economic impact of mycotoxins on Africa. Our observations herein are expected to stimulate policy makers, as well as, all stakeholders along the food supply chain to identify critical areas of collaboration and strengthen alliances in order to ameliorate the effects of these toxicants on the continent of Africa, and the world at large