Authors:S. Balogh, F. Hajnal, B. Belec, M. Kómár, R. Papp, L. Nagymajtényi, and E. Paulik
Several risk factors of diet-related diseases are present in the nutrition of the Hungarian population. The aim of the study was to investigate the health status and the association of the daily consumption of fruits and vegetables as indicators of healthy diet with sociodemographic factors, health behaviours in the south-eastern part of Hungary. In 2002, a cross-sectional study based on interviewer-administered questionnaires was conducted in the south-eastern part of Hungary. The sample comprised of 3419 people, aged between 15 and 75, with about 40 persons from each practice. The results demonstrated that fruit and vegetable consumption of the studied population were determined by certain demographical, economical and lifestyle factors, and were also associated with self-assessed health and health status. Altering the habits of nutrition is an integral part of health intervention programs. Success rate may, however, be largely reduced by the social and economic background of the habits in question.
Authors:M. Aloudat, A. Papp, N. Magyar, L. Simon Sarkadi, and A. Lugasi
The purpose of this study was to compare the energy content and macronutrients of forty main popular traditional and modern meals in both Jordan and Hungary with the national and international recommendations. The calculation of energy content and macronutrients were done on traditional and modern recipes by two diﬀerent softwares (ESHA and NutriComp). Neither Jordanian nor Hungarian foods met the recommended energy content (35% of daily energy intake, 8400 kJ for energy intake). The recipes of both nations are characterised by higher protein, fat, and salt contents than WHO recommendation, a lower ﬁbre content, and sugar content within the recommended limits. The fat energy ratio and saturated fatty acid content of Hungarian recipes are signiﬁcantly higher than WHO recommendation. In general, Jordanian meals were more likely to meet the inclusion criteria. In conclusion, neither Jordanian nor Hungarian traditional and popular meals meet the international nutritional recommendations for a healthy diet, however, the composition of the real dishes may diﬀer signiﬁcantly from the recipes depending on the available ingredients and chosen kitchen technology.
Authors:G. Rácz, M. Alam, Ch. Arekatte, K. Albert, N. Papp, É. Stefanovits-Bányai, P. Russo, M. DiMatteo, and Gy. Vatai
Different osmotic agents (OA), such as potassium acetate (CH3COOK), potassium carbonate (K2CO3) and ammonium nitrate (NH4NO3), have been examined as alternatives to the traditionally used calcium chloride (CaCl2) for osmotic distillation concentrating of clarified and pre-concentrated sour cherry (Prunus cerasus L.) juice. Comparison of the process performances based on the permeate fluxes has been carried out. Regarding the permeate flux results, simplified estimation of the overall mass transfer coefficient of the most effective osmotic agent and the reference (CaCl2) solution has been also performed. Furthermore, analytical methods such as total antioxidant activity (TAA) and total polyphenolic content (TPC) using spectrophotometric assays have been also carried out to evaluate the effect of the osmotic distillation on the valuable compounds content of concentrated sour cherry juice. CH3COOK was found to be the most effective, resulted more than 25% higher permeate flux during the sour cherry juice concentration. K2CO3 and NH4NO3 were less effective. The simplified mass transfer estimation showed that the CH3COOK is more effective only at near saturated concentrations compared to the CaCl2. Regarding the TAA and TPC contents, a significant loss was found in case of all OAs during the concentration procedures.
Authors:Zs. Albert, Zs. Erős-Honti, G. Solymossy, L. Kuznyák, A. Miskó, Cs. Deák, M. Ladányi, I. Terbe, and I. Papp
In this study two widely consumed Hungarian bell pepper cultivars ‘Hó’ and ‘Kárpia’, were examined. Aims of the investigations were to describe the postharvest behaviour of the cultivars and assign associated traits to the largely different shelf-life that is well known for these cultivars. ‘Hó’ is a white fruit flesh cultivar with average postharvest storability, while ‘Kárpia’ is of Capia type, with extended shelf-life. Postharvest water loss rates were measured, and differences between the cultivars were found. Interestingly, however, the longer shelf-life ‘Kárpia’ fruits showed higher water loss rate. Bright field microscopy was used to study the tissue structure of the outer pericarp of pepper fruits to find explanation for the good storability of ‘Kárpia’. Significantly more cell layers of the hypodermal collenchyma were found in ‘Kárpia’, than in ‘Hó’. Thicker cell walls were also found in this tissue but also in the epidermis. Fluorescent imaging confirmed these observations and also supported differences in the cuticular thickness between the cultivars. Our results highlight epidermal and hypodermal tissue structures as potential factors to influence the shelf-life of bell pepper fruits.