Impact of drying and micronization on the physicochemical properties and antioxidant activities of celery stalk

Optimization of the Homogenization Process of Ginseng Superfine Powder to Improve Its Powder Characteristics and Bioavailability

As consumer demands evolve for health supplements, traditional ginseng products are facing challenges in enhancing their powder characteristics and bioavailability. The objective of this study was to prepare a novel ginseng superfine powder using a high-pressure homogenization (HPH) process. Response surface methodology was employed to determine the effects of HPH parameters (pressure, number of passes, and concentration) on particle size and the dissolution of the saponin components of the superfine powders. The Box-Behnken design of experiments was applied to ascertain the optimal HPH parameters for the smallest particle size and the highest dissolution of the saponin components. For the powders obtained at different parameters, the characterization of tap density, bulk density, flowability, water-holding capacity, appearance, and taste were observed. The optimized experimental conditions for the HPH process were as follows: 15,000 psi (pressure), 3 (number of passes), and 1 kg/L (concentration). The optimized values were 55 μm (particle size) and 83 mg/g (dissolution of the saponin components), respectively. The method offered technical support for the application of the HPH process in the preparation of ginseng powders. The objects of this research could be broadened to include a diverse array of botanical materials, addressing contemporary demands for cost-effectiveness and sustainability within the industry.

Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition

Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a new product. Wheat flour was substituted with combinedly dehydrated celery root powder at levels from 0 to 30%, and optimization of the amount of wheat flour substitution regarding technological, sensory and nutritive characteristics was performed. The optimal level of 20% substitution was determined using Z-score analysis, from the aspect of the best nutritive improvement and the mildest adverse impact on the technological and sensory quality. In the second research phase, comparison of the cookies with the 20% celery root powder substitution, dehydrated by different methods, indicated that combined dehydration showed upgraded results in terms of the overall quality of the final product, for 28.85 percentile points higher than cookies with lyophilized and for 65.24 percentile points higher than cookies with the addition of convectively dried celery root powder. The cookie containing celery powder previously osmodehydrated in molasses had higher contents of analyzed minerals (1.2-3.3 times), total phenols (10.8%) and antioxidant activities (14% for DPPH and 4% for ABTS) compared to the cookie with lyophilized powder.

Nano Functional Food: Opportunities, Development, and Future Perspectives

A functional food is a kind of food with special physiological effects that can improve health status or reduce illness. However, the active ingredients in functional foods are usually very low due to the instability and easy degradation of some nutrients. Therefore, improving the utilization rate of the effective ingredients in functional food has become the key problem. Nanomaterials have been widely used and studied in many fields due to their small size effect, high specific surface area, high target activity, and other characteristics. Therefore, it is a feasible method to process and modify functional food using nanotechnology. In this review, we summarize the nanoparticle delivery system and the food nanotechnology in the field of functional food. We also summarize and prospect the application, basic principle, and latest development of nano-functional food and put forward corresponding views.

Preparation, characterization, structural analysis and antioxidant activities of phosphorylated polysaccharide from Sanchi (Panax notoginseng) flower

In this study, phosphorylation effects on the monosaccharide composition, structural attributes, morphology and radical-scavenging activities of Sanchi (Panax notoginseng) flower polysaccharides were investigated. Sanchi flower phosphorylated polysaccharides mainly comprised of Man, Rha, GluA, GalA, Glu, Gal and Xyl, but lacked GluN, Rib, Arab and Fuc in their compositions. FTIR analysis of phosphorylated polysaccharides showed an emergence of new absorption peak around spectral region of 1254 cm-1. NMR and FTIR analyses were indicative of the successful phosphorylation of the Sanchi flower polysaccharides. The introduction of phosphate groups into polysaccharides led to the induction of pore-like structures in polysaccharides configuration. Phosphorylation of polysaccharides led to concentration-dependent increasing tendencies in radical-scavenging activities. These findings demonstrated the positive impact of phosphorylation on Sanchi flower polysaccharides, which could potentially be used as a therapeutic agent.

Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders (CP) on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with CPs with different average particle sizes: 265 μm (T1), 68 μm (T2) and 7 μm (T3) were compared to those added without and with sodium nitrite (150 ppm). The a* values were increased for sausages with larger particle size. The L* values decreased for all CPs. Residual nitrite for all particle sizes increased in the earlier stages and decreased at the end of storage period. The curing efficiency also increased for larger size particles with an increase until day 9 followed by a gradual decrease. Superfine CP had a tendency to improve the antioxidant activities. The antimicrobial activity of CPs was not comparable with nitrite added sausages. The textural parameters remained unaffected by particle size. Thus, instead of extracts or juices, micronized CPs could be used to improve the antioxidant activities and curing efficiency of label friendly reformulated meat products.

Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi (Panax notoginseng) flower powders

Sanchi flowers were traditionally used as functional medicinal ingredient in materials. The study was aimed at evaluating superfine powder product of Sanchi flower, hence in this study, five fractions of dried Sanchi flower powders (SFP) were prepared at variable particle sizes by superfine grinding and evaluated for changes in various properties. Superfine powder with median particle diameter of 25.57 μm was produced through grinding. It was evident from the environmental scanning electron microscopy analysis that during superfine grinding, mechanical shear stress played its crucial role in breakdown of the SFP and causes increases in surface area owing to reduction of particle sizes. Superfine grinding could improve solubility, oil holding capacity, and brightness, but decrease the fluidity of SFP. SFP with smallest particle size exhibited highest saponin, minerals, total phenolic, and flavonoid contents accompanied with the best antioxidant activities. Size reduction beyond M200 and M400 led to increasing tendency in IR signature band patterns and marked differences in peak intensities while the powdered samples showed resemblance with respect to peak shapes. Differential scanning calorimetry indicated the lowest melting temperature for SFP fraction with smallest particle size. Conclusively, superfine SFP due to inherent improvement in properties may render several potential applications in manufacturing of food and pharmaceutical additives to impart improved functionalities of finally finished products with uniformity.

Controlling Ingredients for Healthier Meat Products: Clean Label

Many ingredients are incorporated in the manufacture of meat products. Some of them are necessary to improve flavor, taste, and texture of meat products. However, excessive addition of processing ingredients such as fat, sodium, and other curing agents might cause health problems such as obesity, diabetes, and chronic diseases. Therefore, it is recommended that the minimum amount necessary of these ingredients be incorporated in the manufacture of meat products. This review summarizes minimum levels of key ingredients for the manufacture of meat products with maximum palatability. Functional ingredients that should be added in the process of meat products are also discussed. Thus, the reduction of undesirable ingredients and the addition of functional ingredients could be achieved to develop healthier meat products for consumers.

Retracted: Experimentally investigated the asparagus (Asparagus officinalis L.) drying with flat-plate collector under the natural convection indirect solar dryer

The above article, published online on 21 February 2018 in Wiley Online Library (wileyonlinelibrary.com), has been retracted by agreement between the authors, the journal Editor in Chief, Y. Martin Lo, and Wiley Periodicals, Inc. The retraction has been agreed at the authors’ request due to unattributed overlap between this article and the following article published in the Journal of Mechanical Engineering and Sciences, “Analysis of ginger drying inside a natural convection indirect solar dryer: An experimental study” by S. K. Sansaniwal and M. Kumar, Volume 9, pp. 1671–1685.