Andean tubers grown in Ecuador: New sources of functional ingredients

Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours

Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of the mixture at the exit of the extruder die) using these roots as raw materials. Corn grits were mixed with Andean root flour in a proportion of 80:20, and a Brabender laboratory extruder was used to obtain the 2G snacks. The addition of root flour increased the water content, water activity, sectional expansion index, hygroscopicity, bulk density, and water absorption index but decreased the porosity. However, all 2G snacks manufactured with Andean root flour showed better characteristics than did the control (made with corn grits) in texture (softer in the first bite and pleasant crispness) and optical properties (more intense and saturated colors). The developed snacks could be considered functional foods due to the high amount of carotenoids and phenolic compounds they exhibit after the addition of Andean root flours. The composition of raw roots, specifically the starch, fiber, and protein content, had the most impact on snack properties due to their gelatinization or denaturalization.

Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization

Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancestral generations. In this study, we aim to promote cultivation and consumption by developing a snack based on these crops. Corn grits were thoroughly mixed with sweet potato, mashua, and three varieties of oca flour (white, yellow, and red) in an 80:20 ratio, and a single-screw laboratory extruder was utilized to produce third-generation (3G) dried pellets. Microwave expansion was studied, and the dried 3G pellets and expanded snacks were characterized. The microwave expansion curves of the dried 3G pellets were adjusted to the Page, logarithmic, and Midilli-Kucuk models. During the characterization, the influence of the raw material composition was observed in sectional expansion, water content, water activity, water absorption, water solubility, swelling, optical and textural properties, and bioactive compounds. According to global color variation (mixture vs. expanded and dried vs. expanded) and bioactive compound analysis, the mashua suffered little chemical change or nutritional loss during the process. The extrusion process was shown to be an ideal method for manufacturing snacks from Andean tuber flours.

Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains

Abstract Yacon is mainly constituted of water and carbohydrates [single sugars and fructooligosaccharides (FOS)], thus being an excellent alternative for the growth and preservation of bacterial culture. Latilactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10 comprised the autochthonous starter culture SAS-1 designed for the manufacture of dry sausages. This study evaluated the use of yacon juice as a potential growth medium and cryoprotectant for these bacteria. The growth medium was prepared with yacon juice supplemented with peptone and dipotassium phosphate. After growing, cells were resuspended in yacon juice (5, 10 and 25 mL/100 mL) and lyophilized. Viable cells were count before, immediately after lyophilization, and along 6 months of refrigerated storage. Both bacteria grew in every yacon concentration tested; however, juice concentration affected their growth. Latilactobacillus sakei grew at μ = 0.256 ± 0.01 giving the highest bacterial density at 10 mL/100 mL (Log DOmax 0.33 ± 0.01). While 5 mL/100 mL yacon juice provided the best conditions for S. vitulinus growth (μ = 0.215 ± 0.016; Log DOmax 0.32 ± 0.01). After lyophilization, the survival rate was 91.1% for L. sakei and 65.8% for S. vitulinus. Throughout storage, high cell counts suggested good stability of both bacteria. Results revealed that yacon juice comprises a nutritive substrate for the growth and cryopreservation of tested strains from the genus Latilactobacillus and Staphylococcus.

Nutritional and functional compounds in dahlia flowers and roots

Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet.

Evaluation of Trace Element Contamination and Health Risks of Medicinal Herbs Collected from Unpolluted and Polluted Areas in Sichuan Province, China

Trace element contamination in Chinese herbal medicines has been recognized as a potential health concern for consumers. To assess the health risk to the herb-consuming population, nine trace elements (Cu, Cd, Cr, Mo, Ni, Pb, Sr, Zn, and As) were investigated based on their concentrations in three common medicinal plants (Astragalus membranaceus, Codonopsis tangshen, and Paris polyphylla var. chinensis) and soils from unpolluted and polluted areas in the Sichuan Province, China. The results showed that the metal content differed significantly in medicinal plants and soils from unpolluted versus polluted areas. No significant differences in metal accumulation were observed for these CHMs grown in either unpolluted or polluted areas. Evaluation of the health risk index suggested that soil ingestion and medicated diet represented the dominant exposure routes, indicating that trace metal(loids) in local soil might pose potential risks through soil-food chain transfer. Hazard quotient values for AM (1.473) and CT (1.357) were higher than the standard value (HQ > 1), whereas the hazard indices for PC, AM, and CT were 13.18, 14.33, and 14.01 times higher than the safe limit (HI > 1) in the polluted area, indicating non-cancer-related health hazards. Ingestion of soil was responsible for 36.39 to 91.06% of the total cancer risk and medicated diet accounted for 6.35 to 62.71%, compared with inhalation and dermal contact, suggesting carcinogenic health risks in herbs from polluted soils. In this study, Pb showed relatively higher non-carcinogenic risks, while Cr and Ni posed the highest cancer risks. Therefore, we propose more effective measures, which should be considered for Cr, Ni, and Pb remediation in soil to reduce their pollution in the studied areas.

Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties

Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35-52.9 %), and polyphenols. High levels in GalA (11.8-21.6 %), revealed the suitability of these apple pomaces as efficient sources of pectins. Extracted pectins showed high variability in monomer composition, with degrees of methylesterification, strongly associated with pectins functional properties, ranging from 58 to 88 %. For a subset of apple pomace varieties, pectin extraction was accomplished by conventional acid heat treatment or ultrasound. Despite ultrasound-assisted extraction did not improve pectin yield, it minimized levels of "non-pectin" components as revealed by the low content of Glc/Man, leading to the obtainment of high-purity pectin. Our work highlights the key role played by the selection of the apple variety to streamline the potential food applications (gelling/thickening agents or prebiotics) of the extracted pectins that largely depend on their structural features.