1
|
Cortazar-Moya S, Mejía-Garibay B, López-Malo A, Morales-Camacho JI. Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida. Food Res Int 2023; 173:113445. [PMID: 37803770 DOI: 10.1016/j.foodres.2023.113445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 09/01/2023] [Accepted: 09/09/2023] [Indexed: 10/08/2023]
Abstract
Edible insects are traditional foods worldwide, and in Mexico, is a prehispanic practice. Nowadays, edible insects can be a food source for the increasing population. This research aimed to evaluate the nutritional profile, physical and techno-functional characteristics of non-defatted (NDF) and defatted (DF) flour of the edible insect Arsenura armida to use as a functional ingredient. The lipid content in NDF was 24.18%. Both flours are high in protein, 20.36% in NDF and 46.89% in DF; their soluble proteins from A. armida were classified according to their molecular weight, which ranged from 12 to 94 kDa. The physical properties suggest that both flours have good flow characteristics. Regarding techno-functional properties, DF had the highest water (275.6%) and oil (121%) holding capacity values. The viscosity values indicate that they behave as a non-Newtonian shear-thinning fluid at a high concentration (20%). Emulsion capacity values range between 78.3 and 100% in both flours, with stability between 92.4 and 100%. These flours could be a good source of nutrients, and their techno-functional properties make them a good option for animal protein substitutes.
Collapse
Affiliation(s)
- Sheila Cortazar-Moya
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico
| | - Beatriz Mejía-Garibay
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico
| | - Aurelio López-Malo
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico
| | - Jocksan Ismael Morales-Camacho
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico.
| |
Collapse
|
2
|
Vargas-Madriz ÁF, Kuri-García A, Luzardo-Ocampo I, Vargas-Madriz H, Pérez-Ramírez IF, Anaya-Loyola MA, Ferriz-Martínez RA, Roldán-Padrón O, Hernández-Sandoval L, Guzmán-Maldonado SH, Chávez-Servín JL. Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri. Molecules 2023; 28:7235. [PMID: 37894714 PMCID: PMC10608939 DOI: 10.3390/molecules28207235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/18/2023] [Accepted: 10/21/2023] [Indexed: 10/29/2023] Open
Abstract
C. berlandieri ssp. berlandieri (C. berlandieri) is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the polyphenolic composition, antioxidant capacity, and proximal chemical analysis of C. berlandieri leaves and inflorescences (raw or boiled). The results indicated that the raw freeze-dried samples had higher amounts (p < 0.05) of total phenolic compounds, total flavonoids, and antioxidant capacity, mainly in the inflorescence. The oven-dried samples showed an increased concentration of polyphenols after boiling, while the lyophilized samples showed a slightly decreased concentration. The drying process was observed to have little impact on the proximal chemical composition. Quantification by UPLC-DAD-ESI-QToF/MS identified up to 23 individual phenolic compounds, with freeze-dried samples showing higher amounts of individual compounds compared with oven-dried. Procyanidin B2 was found exclusively in the inflorescences. The inflorescences have a higher content of phenolic compounds and greater antioxidant capacity than the leaves. Regardless of the drying process, the leaves and inflorescences of C. berlandieri contain an interesting variety of phenolic compounds that may have beneficial effects on health.
Collapse
Affiliation(s)
- Ángel Félix Vargas-Madriz
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
| | - Aarón Kuri-García
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
| | - Ivan Luzardo-Ocampo
- Tecnológico de Monterrey, The Institute for Obesity Research, Av. Eugenio Garza Sada 2501, N.L., Monterrey 64841, Mexico;
- Tecnológico de Monterrey, School of Engineering and Sciences, Av. General Ramón Corona 2514 Nuevo Mexico, Zapopan 45138, Mexico
| | - Haidel Vargas-Madriz
- Departamento de Producción Agrícola, Centro Universitario de la Costa Sur, Universidad de Guadalajara-UDG, Av. Independencia Nacional 151, Autlán, Guadalajara 48900, Mexico
| | - Iza Fernanda Pérez-Ramírez
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | - Miriam Aracely Anaya-Loyola
- Laboratorio de Nutrición Humana, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico
| | - Roberto Augusto Ferriz-Martínez
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
| | - Octavio Roldán-Padrón
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
| | - Luis Hernández-Sandoval
- Laboratorio de Botánica, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico;
| | - Salvador Horacio Guzmán-Maldonado
- Laboratorio de Alimentos, Centro de Investigación Regional del Centro, INIFAP, Campo Experimental Bajío, Km 6, Carr. Celaya-San Miguel de Allende, Apdo. Postal 112, Celaya 38110, Mexico
| | - Jorge Luis Chávez-Servín
- Laboratorio de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Juriquilla, Querétaro 76230, Mexico; (Á.F.V.-M.); (A.K.-G.); (R.A.F.-M.)
| |
Collapse
|
3
|
Shelke G, Kad V, Pandiselvam R, Yenge G, Kakade S, Desai S, Kukde R, Singh P. Physical and functional stability of spray-dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents. J Texture Stud 2023; 54:560-570. [PMID: 36883842 DOI: 10.1111/jtxs.12749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/26/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023]
Abstract
Jamun (Syzygium cumini L.) fruit is an underutilized source of bioactive phytochemicals. Therefore, preserving this fruit in various forms over the year is necessary. Spray drying can effectively preserve jamun juice; but the stickiness issue of fruit juice powder mainly arises during the drying, which may be overcome by using different carriers. Consequently, this experiment aimed to ascertain the effect of different carrier types (maltodextrin, gum arabic, whey protein concentrate, waxy starch, and maltodextrin: gum arabic) on the physical, flow, reconstitution, functional, and color stability of spray-dried jamun juice powder. The physical parameters of the produced powder such as moisture content, bulk, and tapped density were in the range of 2.57%-4.95% (w.b.), 0.29-0.50 and 0.45-0.63 g/mL, respectively. The powder yield ranged between 55.25% and 75.9%. The flow characteristics, Carr's index and Hausner ratio, were in the range of 20.89-35.90 and 1.26-1.56, respectively. Reconstitution attributes viz., wettability, solubility, hygroscopicity, and dispersibility were in the range of 90.3-199.7 s, 55.28%-95%, 15.23-25.86 g/100 g, and 70.97%-95.79%, respectively. The functional attributes include total anthocyanin, total phenol content, and encapsulation efficiency, were in the range of 75.13-110.01 mg/100 g, 129.48-215.02 g GAE/100 g, and 40.49%-74.07%, respectively. The L*, a*, and b* values ranged from 41.82 to 70.86, 14.33 to 23.04, -8.12 to -0.60, respectively. A combination of maltodextrin and gum arabic was found effective in producing jamun juice powder with appropriate physical, flow, functional, and color attributes.
Collapse
Affiliation(s)
- Ganesh Shelke
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Vikram Kad
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671124, India
| | - Govind Yenge
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Sudama Kakade
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Shivani Desai
- Department Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, 131028, India
| | - Ritu Kukde
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Punit Singh
- Department of Mechanical Engineering, Institute of Engineering and Technology, GLA University, Mathura, 281406, India
| |
Collapse
|
4
|
Li S, Liu F, Wu M, Li Y, Song X, Yin J. Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans. Foods 2023; 12:foods12112160. [PMID: 37297405 DOI: 10.3390/foods12112160] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances.
Collapse
Affiliation(s)
- Si Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Fangwei Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Mulan Wu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Yuhao Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| |
Collapse
|
5
|
Zulkifli NFNM, Seok-Kian AY, Seng LL, Mustafa S, Kim YS, Shapawi R. Nutritional value of black soldier fly (Hermetia illucens) larvae processed by different methods. PLoS One 2022; 17:e0263924. [PMID: 35213590 PMCID: PMC8880436 DOI: 10.1371/journal.pone.0263924] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Accepted: 01/29/2022] [Indexed: 01/16/2023] Open
Abstract
Nutritional value of black soldier fly (Hermetia illucens) larvae (BSFL) processed by three different methods of treatment was compared. The resulting products were the spray-dried BSFL (SPR), oven-dried BSFL 1 (OVN1) and oven-dried BSFL 2 (OVN2). Proximate chemical composition, and profiles of amino acids, fatty acids, minerals, heavy metals, vitamins and nucleotides were analysed and compared. The tested BSFL meals were considered to have a good profile of essential amino acids (EAAs), with leucine, lysine, valine, and histidine being the dominant EAAs. Their content of saturated fatty acids exceeded that of the unsaturated fatty acids. Vitamins B1, B2, and C were also present in the samples. Minerals such as calcium, potassium, phosphorus, sodium, magnesium, zinc, iron, manganese and copper were found to be in adequate amounts in almost all the samples. Heavy metals in the BSFL meals were mostly below 1g kg-1. Nucleotides such as inosine monophosphate and uridine monophosphate occurred in all the BSFL meals. Other nucleotides, including guanosine monophosphate, adenosine monophosphate, xanthosine monophosphate, and cytidine monophosphate were detected in either or both of SPR and OVN2. In general, the nutritional value of the BSFL meals tested in the present study was influenced by the method of processing.
Collapse
Affiliation(s)
| | - Annita Yong Seok-Kian
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | - Lim Leong Seng
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | - Saleem Mustafa
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | - Yang-Su Kim
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | - Rossita Shapawi
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
- * E-mail:
| |
Collapse
|
6
|
Ibraheem AEHA. Food Processing of Date Palm Fruits in Sinai. SPRINGER WATER 2021:491-515. [DOI: 10.1007/978-3-030-73161-8_18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
|