Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

In Iran, more than 30% of agricultural products turn into waste at different stages from harvesting to consumption. Thus, main factors for performing of this present study are including of: (a) the importance of tomato as an agricultural product and (b) lack of information about reducing waste during tomato processing. In this study, some physical, nutritional, mechanical, and hydrodynamic properties of tomato were measured under standard conditions. Physical properties included the length, width, thickness, mean diameter (geometric and arithmetic), mass, volume, density, sphericity, surface area, and aspect ratio. Also, nutritional properties, moisture, dry matter, pH, total soluble solid (TSS), and titration acidity (TA) of tomato were evaluated. The mechanical properties of tomato (compression and shear) were measured using Instron instrument. The hydrodynamic properties were measured with water in transportation, separation, and sorting of tomatoes. The physical properties were including of length, width, thickness, mass, volume, and geometric and arithmetic mean diameters showed a direct relationship with the size of tomatoes. Also, volumetric mass (density) had an inverse relation with tomato size. Yield point and shear force were obtained 51.27 and 22.20 N, respectively. The nutritional properties such as pH value, TSS, and TA were equal to 4.22, 22.23οBrix, and 2%, respectively. The hydrodynamic properties of tomatoes such as the terminal velocity, the tomatoes' rise time in the water column, the buoyancy force, and the drag force were obtained to be equal to 0.05 m/s, 10.11 S, 0.52 N, and 0.17 N, respectively.

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.

Distribution of elements in seeds of some wild and cultivated fruits. Nutrition and authenticity aspects

BACKGROUND

The compositional, functional, and nutritional properties of fruits are important for defining their quality. Fruit seeds should be better exploited as they are also considered to be a good source of bioactive components. Twenty macro, micro, and trace elements were identified and quantified in the seeds of 70 genuine wild and cultivated fruit species/cultivars by inductively coupled plasma atomic emission spectrometry and inductively coupled plasma mass spectrometry. Sophisticated chemometric techniques were also used to establish criteria for the classification of the analyzed samples.

RESULTS

Calcium and P were the most abundant elements, followed by K and Na. The content of microelements and trace elements differed among the different cultivars/genotypes. The content of Ba, Pb, and Sr was significantly higher in wild fruits, whereas Fe, Mg, Mn, Ni and Zn content was higher in cultivated fruits.

CONCLUSION

All of the statistical procedures that were used - Kruskal-Wallis, Mann-Whitney U-test, and principal component analysis (PCA) - confirm a unique set of parameters that could be used as phytochemical biomarkers to differentiate fruit-seed samples belonging to different cultivars/genotypes according to their botanical origin. This kind of investigation may contribute to intercultivar/genetic discrimination and may enhance the possibilities of acquiring a valuable authenticity factor. © 2018 Society of Chemical Industry.

An Integrated Characterization of Jujube (Ziziphus jujuba Mill.) Grown in the North Adriatic Region

Jujube (Ziziphus jujuba Mill.) has favourable horticultural properties including adaptation to arid conditions, abiotic and biotic stresses, as well as positive impact on human health. The present study describes the characterization of genetic diversity of the germplasm of jujube from the Istrian peninsula, the determination of important chemical compounds, antioxidative properties in relation to antibacterial and antifungal activities of jujube fruit extracts, and the determination of nutritional properties of jujube fruit. The results of the genetic analysis showed that most of the samples from the Istrian peninsula belong to two recently introduced varieties, 'Li' and 'Lang', and the most widespread local variety 'Navadna žižola'. The local variety has smaller fruit than the ‘Li’ and ‘Lang’ varieties, with thick and fleshy mesocarp. Chemical analysis indicated that fruits of the local variety contained a valuable source of dietary fibre ((9.7±0.6) g/100 g) and were rich in minerals such as (in g/100 g dry mass): potassium (829±51), calcium (177±11) and phosphorus (129±19). Aqueous extracts showed slight antibacterial activity, while ethanol extracts had higher mass fractions of phenolic compounds (expressed as gallic acid equivalents (GAE), 5.8-8.7 mg/g) than the aqueous extracts, but did not show antimicrobial activity. Compounds other than phenolic compounds in jujube fruit may be more biologically active. Based on the results of these analyses, the local Istrian jujube variety is a promising candidate for cultivation potential.

Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications

To control and enhance protein functionality is a major challenge for food scientists. In this context, research on food protein fibril formation, especially amyloid fibril formation, holds much promise. We here first provide a concise overview of conditions, which affect amyloid formation in food proteins. Particular attention is directed towards amyloid core regions because these sequences promote ordered aggregation. Better understanding of this process will be key to tailor the fibril formation process. Especially seeding, that is, adding preformed protein fibrils to protein solutions to accelerate fibril formation holds promise to tailor aggregation and fibril techno-functionality. Some studies have already indicated that food protein fibrillation indeed improves their techno-functionality. However, much more research is necessary to establish whether protein fibrils are useful in complex food systems and whether and to what extent they resist food processing unit operations. In this review the effect of amyloid formation on gelation, interfacial properties, foaming, and emulsification is discussed. Despite their prevalent role as functional structures, amyloids also receive a lot of attention due to their association with protein deposition diseases, prompting us to thoroughly investigate the potential health impact of amyloid-like aggregates in food. A literature review on the effect of the different stages of the human digestive process on amyloid toxicity leads us to conclude that food-derived amyloid fibrils (even those with potential pathogenic properties) very likely have minimal impact on human health. Nevertheless, prior to wide-spread application of the technology, it is highly advisable to further verify the lack of toxicity of food-derived amyloid fibrils.

Cowpea: an overview on its nutritional facts and health benefits

Cowpea (Vigna unguiculata) is a legume consumed as a high-quality plant protein source in many parts of the world. High protein and carbohydrate contents with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide as a result of its exerted health beneficial properties, including anti-diabetic, anti-cancer, anti-hyperlipidemic, anti-inflammatory and anti-hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals, and proteins and peptides in cowpea. However, studies on the anti-cancer and anti-inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, whereas others did not reveal any. Because there are only a few studies addressing health-related effects of cowpea consumption, further studies in this area are suggested. In addition, despite the reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long-term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended. © 2018 Society of Chemical Industry.

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.

Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

The membrane (Milk Fat Globule Membrane - MFGM) surrounding the milk fat globule is becoming increasingly studied for its use in food applications due to proven nutritional and technological properties. This review focuses first on current researches which have been led on the MFGM structure and composition and also on laboratory and industrial purification and isolation methods developed in the last few years. The nutritional, health benefits and techno-functional properties of the MFGM are then discussed. Finally, new techno-functional opportunities of MFGM glycoproteins as a possible ingredient for Lactic Acid Bacteria (LAB) encapsulation are detailed. The ability of MFGM to form liposomes entrapping bioactive compounds has been already demonstrated. One drawback is that liposomes are too small to be used for bacteria encapsulation. For the first time, this review points out the numerous advantages to use MFGM glycoproteins as a protecting, encapsulating matrix for bacteria and especially for LAB.

Germination-Assisted Enzymatic Hydrolysis Can Improve the Quality of Soybean Protein

This study aimed to investigate the effects of combined germination and Alcalase hydrolysis on the quality of soybean protein. Protein profiles, water solubility, foaming and emulsifying properties, thixotropic properties, and in vitro protein digestibility (IVPD) were tested, the chemical score (CS), essential amino acid index (EAAI), and protein efficiency ratio (PER) of soybean protein were also defined. The combined treatment of germination and Alcalase hydrolysis remarkably improved the solubility, emulsification activity index, emulsion stability index, and foaming capacity of soybean protein. Notably, a decrease in foaming stability was detected. The electrophoretic profile showed a weak breakdown of soybean protein during germination. However, a strong breakdown of protein was observed after the hydrolysis with Alcalase. The combined treatment also decreased the CS and EAAI of soybean protein, but only by 18%. Meanwhile, the IVPD and PER of soybean protein were significantly improved. Moreover, the protein of the germinated and hydrolyzed soybean flour demonstrated better swallowing properties. These findings indicated that the combined treatment of germination and enzymatic hydrolysis can improve the quality of soybean protein.

Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins

Digestible maltodextrins are low-sweet saccharide polymers consisting of D-glucose units linked primarily linearly with alpha-1,4 bonds, but can also have a branched structure through alpha-1,6 bonds. Often, maltodextrins are classified by the amount of reducing sugars present relative to the total carbohydrate content; between 3 and 20 percent in the case of digestible maltodextrins. These relatively small polymers are used as food ingredients derived by hydrolysis from crops naturally rich in starch. Through advances in production technology, the application possibilities in food products have improved during the last 20 years. However, since glucose from digested maltodextrins is rapidly absorbed in the small intestine, the increased use has raised questions about potential effects on metabolism and health. Therefore, up-to-date knowledge concerning production, digestion, absorption, and metabolism of maltodextrins, including potential effects on health, were reviewed. Exchanging unprocessed starch with maltodextrins may lead to an increased glycemic load and therefore post meal glycaemia, which are viewed as less desirable for health. Apart from beneficial food technological properties, its use should accordingly also be viewed in light of this. Finally, this review reflects on regulatory aspects, which differ significantly in Europe and the United States, and, therefore, have implications for communication and marketing.

Nutritional properties of dried salmon silage for broiler feeding

The aim of this study was to evaluate the chemical composition, energy and amino acid profile of dried salmon silage (DSS) for broilers. The DSS was obtained by acid digestion of salmon mortalities and subsequently co-dried with wheat bran in a 70:30 ratio (70 parts silage and 30 parts wheat bran). Samples of DSS were evaluated for chemical composition, gross energy, nitrogen-corrected true metabolizable energy (TMEn ), mineral content, total and digestible amino acids for broilers, and amino acid score. The chemical composition of DSS was (mean ± SD): moisture (12.3 ± 0.8%), crude protein (44.0 ± 1.1%), ether extract (5.0 ± 2.4%), crude fiber (3.3 ± 0.4%) and ash (9.4 ± 0.6%). The gross energy and TMEn for broilers were 4 069 kcal/kg and 2 613 kcal/kg, respectively. The DSS mineral composition showed a high content of calcium (1.01%) and phosphorus (1.08%). The DSS had high levels of digestible methionine (0.74%), lysine (2.27%), and threonine (1.16%), and did not present limiting amino acids for broilers. Nutritional composition of DSS showed high protein content with an amino acid profile considered to be suitable as a protein source for broiler feeding.

Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti

BACKGROUND

Mixtures of different cultivars provide semolina with proper processing properties but not always good nutritional properties. In this study, the effects of mono-varietal cultivars of durum wheat on pasta quality were evaluated in order to find a good balance between nutritional and sensory properties of the final product.

RESULTS

Durum wheat spaghetti was manufactured using semolina from six mono-varietal cultivars. A commercially available semolina mixture was also used to produce a control pasta sample. Instrumental (i.e. rheological and texture analysis), sensory (i.e. elasticity, firmness, adhesiveness) and nutritional (i.e. protein, ash and fibre content, glycaemic index) analyses were carried out. Results highlighted differences between selected cultivars. In particular, spaghetti obtained with Anco Marzio and Cappelli semolina (modern and old cultivars, respectively) showed the highest protein content and the lowest cooking loss, compared with the other samples.

CONCLUSION

Spaghetti made with Cappelli semolina showed the lowest adhesiveness and the highest hardness; it recorded the best overall quality and presented the lowest glycaemic response. Hence, durum wheat pasta with a good balance between nutritional and cooking quality could be obtained from semolina based on mono-varietal cultivars. © 2013 Society of Chemical Industry.

Mineral contents of some plants used in Iran

In this work, mineral contents of 4 plants used in Iran were determined by Inductively Coupled Plasma-Atomic Emission Spectrometry. The concentrations were calculated on a dry weight basis. All materials contained high amounts of Na, Al, Ca, Fe, K, Mg, P, Zn, and I. On a moisture-free basis, the highest levels of Ca, P, and Mg were found in spinach to be 3200 mg/100 g, 2150 mg/100 g, and 460 mg/100 g, respectively. Bi, Cd, Li, Pb, and Se contents of condiments were found to be very low. The results were compared with those from the Spanish, Turkish, and Indian. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information and concluded that the green vegetables are the good sources of minerals.