Browsing by Person "Entenmann, Isa"

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Anemia among Syrian refugee children aged 6 to 23 months living in Greater Beirut, Lebanon, including the Voices of Mothers’ and Local Healthcare Staff: A mixed-methods study
(2023) Jeremias, Theresa; Abou-Rizk, Joana; Burgard, Leonie; Entenmann, Isa; Nasreddine, Lara; Jomaa, Lamis; Hwalla, Nahla; Frank, Jan; Scherbaum, Veronika
Globally, the prevalence of anemia among children during the period of complementary feeding is high. A cross-sectional, mixed-methods study was conducted to examine the main determinants of anemia among Syrian refugee children aged 6 to 23 months (n = 215) and to illuminate the knowledge, attitudes and perceptions of their mothers and Lebanese healthcare staff on its causes and available treatment options. 42% of the children and 20% of their mothers were anemic. Determinants of child anemia were the mother having anemia or not knowing that fish/seafood is a source of iron; the child having been acutely ill the last two weeks or receiving cow’s milk, but not consuming iron-rich infant formula, added fats/oils, or fruits in the previous 24 hours. Several Syrian mothers knew some causes of anemia and named dizziness as a leading symptom but did not mention flesh foods as a key source of heme iron. They reported financial constraints in accessing iron-rich foods and supplements. Lebanese doctors largely gave appropriate dietary advice and prescribed iron supplements as treatment. Multisectoral interventions are needed that combine medical and financial support with nutrition counseling for mothers to reduce the high burden of anemia among young children living in a multiple crises situation.
Flavor-boosting of Phaeodactylum tricornutum by fermentation with edible mushrooms
(2024) Rigling, Marina; Liang, Jiaqi; Entenmann, Isa; Frick, Konstantin; Schmid-Staiger, Ulrike; Xiang, Can; Kopp, Lena; Bischoff, Stephan C.; Zhang, Yanyan
Microalgae are a promising and sustainable source of nutritious food, especially for use in alternatives to fish and seafood. Among them, Phaeodactylum tricornutum (PT) stands out for its potential to revolutionize future diets with its rich nutrient profile and eco-friendly cultivation methods. However, its typically fishy and “brackish water” off-odor has been a significant deterrent. Using 13 basidiomycetes as starter cultures, the dynamic changes in the aroma were studied. To better understand the aroma development during fermentation, odor-active compounds were identified using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry–olfactometry. By submerged fermentation lasting 39 and 51 hours with Pleurotus citrinopileatus (PCI) and Pleurotus eryngii (PER), respectively, the unpalatable odor of PT was transformed into savory and seafood-like aromas, while retaining most of the valuable carotenoids (fucoxanthin and β-carotene were retained at 75 % and 90 %) and fatty acids (eicosapentaenoic acid and docosahexaenoic acid were preserved at 80 % of their initial concentrations). Throughout the fermentation process, key odorants responsible for the algae's initial green, grassy, and unpleasant odor were reduced, while compounds responsible for savory and seafood-like fragrances increased. A series of sulfur compounds, such as dimethyl disulfide, were found to be major contributors to the post-fermentation aroma.