Food products contamination has become a huge global issue, mostly related to foodborne diseases. Morbidity and mortality are on the increase worldwide due to the increasing incidence of foodborne diseases. Peanut-based products are reported to contribute significantly to food contamination issues. It needs to be addressed well to make sure consumers are safe from these hazards. Besides, all of the scientific knowledge of food products contaminations symptoms needs to be known not only among scientists but also among consumers. Thus, the objectives of this study are to examine consumers’ knowledge level towards contaminated peanut-based products and to determine factors influencing consumers’ knowledge towards consuming contaminated peanut-based products. A survey using a structured questionnaire was carried out among 1,263 respondents who consumed peanut and peanut-based products in daily, weekly or monthly diet at Klang Valley area. The results from this study showed that about 73.9% of total respondents have inadequate knowledge and only 26.1% have adequate knowledge towards the issue of contaminated peanut-based products. The results also indicated that there are five factors (mass media, practicing standard, packaging information, experience, and official government website) that greatly influenced consumers’ knowledge towards the issue of contaminated peanut-based products. Consumers who have lack knowledge of the danger in consuming contaminated peanuts-based products are at risk of adverse health effects if consumed in a long term. Hence, the government and NGOs need to carry out campaigns that would increase awareness among consumers towards the risks of consuming contaminated peanut-based products.
The connectivity patterns among the DMN nodes when the brain is resting are still in great debate. Among the unknowns is whether a dominant node exists in the network and if any, how does it influences the other nodes. Resting state functional magnetic resonance imaging (rsfMRI) was utilized in data acquisition on 25 healthy male and female participants. The DMN nodes selected were posterior cingulate cortex (PCC), bilateral inferior parietal cortex (IPL) and medial prefrontal cortex (mPFC). Fully connected causal models were constructed comprising four DMN nodes. The time invariant covariance of the random fluctuations between nodes was then estimated to obtain the effective connectivity (EC) between the DMN nodes. The EC values among the DMN nodes were averaged over the participants using Bayesian Parameter Averaging (BPA). All the DMN nodes have self-inhibitory dynamics. All connections between nodes were significant (P > 0.9) with a condition for any of the two nodes, one node inhibited the others. The PCC which exhibited the highest signal intensity was in fact inhibited by others. Inter-hemispheric RIPC to LIPC connections acted the same way, with excitatory LIPC to RIPC and inhibitory RIPC to LIPC connections. The results also showed a stronger mPFC to RIPC connection in the right hemisphere (as compared to mPFC to LIPC connection in the left hemisphere) and a weaker PCC to RIPC connection in the right hemisphere (as compared to PCC to LIPC connection in the left hemisphere). PCC can be regarded as a dominant node among the four nodes, being connected to all other nodes in different ways. All the four nodes were significantly activated and connected to each other even though the brain was in a state of resting.
This study focuses on the impact of different wall materials on the physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas. Using the powder characterization technique, purple sweet potato anthocyanin (PSPAs) powders were analysed for moisture content, water activity, dissolution time, hygroscopicity, color and morphology. PSPAs were produced using different wall materials: maltodextrin (MD), gum arabic (GA) and a combination of gum arabic and maltodextrin (GA + MD) at a 1:1 ratio. Each of the wall materials was homogenized to the core material at a core/wall material ratio of 5 and were microencapsulated by microwave-assisted drying at 1100 W. Results indicated that encapsulated powder with the GA and MD combination presented better quality of powder with the lowest value of moisture content and water activity. With respect to morphology, the microcapsule encapsulated with GA + MD showed several dents in coating surrounding its core material, whereas other encapsulated powders showed small or slight dents entrapped onto the bioactive compound. Colorimetric analysis showed changes in values of L, a*, b*, hue and chroma in the reconstituted powder compared to the initial powder.