No abstract

The deleterious effects of lipid autoxidation are of major concern to the food industry and can be prevented by food antioxidants. In this vein, the phenolic contents and antioxidant potential of traditional plants of Mauritius such as P. betle L. (Piperaceae), M. koenigii L. Sprengel. (Rutaceae), O. gratissimum L. (Lamiaceae), O. tenuiflorum L. (Lamiaceae), and commercially available Mauritian green and black teas were evaluated. Their ferric reducing antioxidant power (FRAP) were compared to that of butylated hydroxytoluene (BHT) with the following order of potency: BHT > "Natural" commercial green tea > "Black Label" commercial black tea > O. gratissimum > P. betle > O. tenuiflorum > M. koenigii. The trolox equivalent antioxidant capacity (TEAC) assay reflected a similar antioxidative order for BHT and "Natural" commercial green tea, with however P. betle, O. tenuiflorum and O. gratissimum exhibiting higher activities than "Black Label" commercial black tea and M. koenigii. Based on their potent antioxidant capacity, P. betle (0.2 % m/m) and O. tenuiflorum (0.2 % m/m) extracts, and green tea (0.1 % m/m) infusate were compared with BHT (0.02 % m/m) on their ability to retard lipid oxidation in unstripped sunflower oil and mayonnaise during storage at 40 °C. P. betle and green tea were more effective than BHT in both food systems. Moreover, odour evaluation by a sensory panel showed that the plant extracts and green tea infusate effectively delayed the development of rancid odours in unstripped sunflower oil and mayonnaise (p < 0.05).

Purpose – The aim of this paper is to explore consumer knowledge, attitudes and practices relating to food additives and to investigate manufacturers' attitudes and practices pertaining to food additives and their control. Design/methodology/approach – Questionnaire administered face-to-face interviews were conducted with 180 consumers from the population working at the University of Mauritius while an interview guide was used for in-depth interviews with 12 manufacturers. Findings – The results showed that 65 per cent of all respondents never checked food labels for additives. Overall, the respondents had poor knowledge on food additives. A significant relationship was established between level of education and knowledge rating based on percentage correct answers to food additive questions (p<0.05). The mean percentage correct answers for consumers with different educational levels increased in the following order: primary education; secondary education; tertiary education (p<0.05). The responses relating to attitudinal statements reflected indecision and certain misconceptions. In-depth interviews with local food manufacturers revealed positive attitudes and practices towards food additives. Several problems relating to additive control were mentioned, such as outdated regulations and weak enforcement. Research limitations/implications – Given the sample sizes, the consumer research should not be extrapolated to the Mauritian population while the exploratory manufacturer study should not be generalised to the whole food industry. Originality/value – These findings provide a factual basis for further investigations, review of current food legislation and development of education strategies for consumers, all aiming towards enhancing the effectiveness of the national food control system in Mauritius.

This study aimed to evaluate student work placement experience with reference to employability skills.  An email/phone survey was conducted in 2016/2017 with on-site placement supervisors and alumni of the Faculty of Agriculture, University of Mauritius, who had completed 6-month work placements.  Placement specifications and evaluation responses were retrieved from records.  25 out of 28 (89.3%) food science and technology students had secured employment less than one year after graduation, with 14.3% being employed by organisations where they undertook the placement.  21 out of 25 (84%) alumni stated that the placement opportunity had enhanced their employability.  Placement providers commented positively on students’ attitude, progress and output.  Student work placements may have contributed to boost graduate employability.  The Faculty of Agriculture 6-month work experience programme was extended to other courses.  From 2014 to 2023, it has included 221 students who have been trained for jobs in the agricultural and food sectors.

No abstract