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Theodoro JMV, Grancieri M, Oliveira LA, Lucia CMD, de Carvalho IMM, Bragagnolo FS, Rostagno MA, Glahn RP, Carvalho CWP, da Silva BP, Martino HSD. Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet "Pennisetum glaucum (L.) R. Br.". Food Chem 2024; 457:140170. [PMID: 38936130 DOI: 10.1016/j.foodchem.2024.140170] [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: 03/15/2024] [Revised: 06/18/2024] [Accepted: 06/19/2024] [Indexed: 06/29/2024]
Abstract
This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.
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Affiliation(s)
| | - Mariana Grancieri
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre, ES 29500000, Brazil
| | - Livya Alves Oliveira
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil.
| | | | | | - Felipe Sanchez Bragagnolo
- Multidisciplinary Laboratory of Food and Health, School of Applied Sciences, University of Campinas, São Paulo 13484350, Brazil.
| | - Mauricio Ariel Rostagno
- Multidisciplinary Laboratory of Food and Health, School of Applied Sciences, University of Campinas, São Paulo 13484350, Brazil
| | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA.
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2
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Lin J, Liu C, Bai R, Zhang C, Pang J, Liu Z, Ye X, Chen S, Liu X, Li H, Hu S. The effect of iron absorption in ferrous gluconate form from enriched rice flour using an in vitro digestion model and a Caco-2 cell model. Food Funct 2024; 15:8788-8796. [PMID: 39109657 DOI: 10.1039/d4fo01441c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/28/2024]
Abstract
Iron deficiency can cause serious diseases in infants and young children such as indigestion, anemia, and nervous system dysplasia. Consumption of high-iron rice flour can prevent iron deficiency. The objective of this study was to evaluate the potential application of ferrous gluconate as an iron source in high-iron rice flour used as a type of accessory food for infants and young children. In this study, the differences in iron absorption ability between ferrous gluconate and ferrous fumarate in rice flour with the same ingredients in both high and low phytic acid systems were evaluated. The results showed that there was no significant difference in the bioaccessibility/bioavailability between ferrous gluconate and ferrous fumarate at both low and high phytic acid contents. In low phytic acid and high phytic acid systems, the iron absorption rate of ferrous gluconate is 11.53% and 13.45% higher than that of ferrous fumarate, respectively (p < 0.05). In summary, the iron absorption rate of ferrous gluconate was higher than that of ferrous fumarate in the rice flour system. Additionally, the low phytic acid environment is more conducive to iron uptake and utilization. Therefore, ferrous gluconate can be used as an alternative source of iron in accessory foods for infants and young children.
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Affiliation(s)
- Jing Lin
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China.
- Shenzhen Key Laboratory of Metabolic Health, Center for Energy Metabolism and Reproduction, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, People's Republic of China.
| | - Caiyu Liu
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China.
- Shenzhen Key Laboratory of Metabolic Health, Center for Energy Metabolism and Reproduction, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, People's Republic of China.
| | - Ru Bai
- Bellamy's Organic Food Trading (Shanghai) Co., Ltd, China
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Beijing, China
| | - Chi Zhang
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China.
| | - Jinzhu Pang
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Beijing, China
| | - Zhengdong Liu
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Beijing, China
- Yashili International Group Co., Ltd, Guangzhou, China
| | - Xingwang Ye
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Beijing, China
- Yashili International Group Co., Ltd, Guangzhou, China
| | - Shuangshuang Chen
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Beijing, China
- Yashili International Group Co., Ltd, Guangzhou, China
| | - Xinqi Liu
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China.
| | - He Li
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China.
| | - Sumei Hu
- Shenzhen Key Laboratory of Metabolic Health, Center for Energy Metabolism and Reproduction, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, People's Republic of China.
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3
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Ge F, Sun Y, Yang C, Cheng W, Wang Z, Xia X, Wu D, Tang X. Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour. Food Res Int 2024; 183:114226. [PMID: 38760145 DOI: 10.1016/j.foodres.2024.114226] [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: 12/04/2023] [Revised: 02/22/2024] [Accepted: 03/11/2024] [Indexed: 05/19/2024]
Abstract
Highland barley (HB) is an intriguing plateau cereal crop with high nutrition and health benefits. However, abundant dietary fiber and deficient gluten pose challenges to the processing and taste of whole HB products. Extrusion technology has been proved to be effective in overcoming these hurdles, but the association between the structure and physicochemical properties during extrusion remains inadequately unexplored. Therefore, this study aims to comprehensively understand the impact of extrusion conditions on the physicochemical properties of HB flour (HBF) and the multi-scale structure of starch. Results indicated that the nutritional value of HBF were significantly increased (soluble dietary fiber and β-glucan increased by 24.05%, 19.85% respectively) after extrusion. Typical underlying mechanisms based on starch structure were established. High temperature facilitated starch gelatinization, resulting in double helices unwinding, amylose leaching, and starch-lipid complexes forming. These alterations enhanced the water absorption capacity, cold thickening ability, and peak viscosity of HBF. More V-type complexes impeded amylose rearrangement, thus enhancing resistance to retrogradation and thermal stability. Extrusion at high temperature and moisture exhibited similarities to hydrothermal treatment, partly promoting amylose rearrangement and enhancing HBF peak viscosity. Conversely, under low temperature and high moisture, well-swelled starch granules were easily broken into shorter branch-chains by higher shear force, which enhanced the instant solubility and retrogradation resistance of HBF as well as reduced its pasting viscosity and the capacity to form gel networks. Importantly, starch degradation products during this condition were experimentally confirmed from various aspects. This study provided some reference for profiting from extrusion for further development of HB functional food and "clean label" food additives.
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Affiliation(s)
- Fei Ge
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yue Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chenxi Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xifeng Xia
- Center of Analytical Facilities of Nanjing University of Science and Technology, Nanjing 210094, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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Shahrajabian MH, Sun W. Carob ( Ceratonia siliqua L.), Pharmacological and Phytochemical Activities of Neglected Legume of the Mediterranean Basin, as Functional Food. Rev Recent Clin Trials 2024; 19:127-142. [PMID: 38288801 DOI: 10.2174/0115748871278128240109074506] [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: 09/07/2023] [Revised: 12/02/2023] [Accepted: 12/11/2023] [Indexed: 06/25/2024]
Abstract
Carob (Ceratonia siliqua L.) has been widely cultivated in different parts of the world, particularly in the Mediterranean region, and the tree belongs to the family Leguminosae. Several studies have indicated that carobs and their products can improve human health and help prevent different specific chronic diseases. Carob can considered as functional food due to its high content in dietary fibers, low-fat content, and high content of minerals. Its fruit is a pod containing 10%-20% seeds, and the pods consist of sugars, proteins, crude fibers, minerals, vitamins, polyphenols, vitamins, and lipids. In many countries in the Middle east, carob is mainly used to prepare as a traditional drink and some kinds of confectioneries. The powders can be utilized to prepare carob juice concentrate. The systematic review of documents from clinical trials and scientific societies dedicated to traditional medicine in China has been carried out. The goal of this review article is a survey of chemical compounds, and pharmaceutical benefits of carob, especially by considering traditional medicinal sciences. Moreover, clinical trials research promotes studies to highlight and focus on the scope of application of traditional medicinal science in the growing system of medicine.
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Affiliation(s)
- Mohamad Hesam Shahrajabian
- National Key Laboratory of Agricultural Microbiology, Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenli Sun
- National Key Laboratory of Agricultural Microbiology, Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
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Culețu A, Susman IE, Mulțescu M, Cucu ȘE, Belc N. Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics. Processes (Basel) 2023. [DOI: 10.3390/pr11041108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
The objective of this study was to evaluate the effects of different types of powder additions on the properties of corn extrudates. The following ingredients, which are good sources of bioactive compounds, were used to substitute corn flour: legume protein sources (2% pea, 5% broccoli, and 5% lucerne), plants (15% beetroot and 15% rosehip), and condiments (2% chili, 2% turmeric, 2% paprika, and 2% basil). The total polyphenolic content (TPC) and antioxidant activity (AA) increased when the corn flour was replaced with the different types of ingredients. The highest TPC was found for rosehip followed by the beet, basil, and broccoli additions. Compared to the raw formulations, all the extrudates, except the rosehip extrudate, showed a decrease in the TPC ranging from 11 to 41%, with the smallest loss (11%) occurring for basil and the highest loss (41%) occurring for the control extrudate, respectively. The same observation was recorded for the AA. For the extrudate enriched with rosehip, the TPC and AA increased by 20% and 16%, respectively. The highest level of protein digestibility was in the corn extrudate with the pea addition followed by broccoli and lucerne. The extruded corn samples with condiment additions had a lower glycemic index than the control extrudate. This study demonstrated the potential for the production of gluten-free corn extrudates enriched with ingredients from different sources with improved nutritional properties, conferring also a natural color in the final extrudates.
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Affiliation(s)
- Alina Culețu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Iulia Elena Susman
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Mihaela Mulțescu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Șerban Eugen Cucu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Nastasia Belc
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
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Song J, Tang Y. Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics. Food Res Int 2023; 169:112761. [DOI: 10.1016/j.foodres.2023.112761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/22/2023] [Accepted: 03/22/2023] [Indexed: 04/03/2023]
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7
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ZAHRANI AJA, SHORI AB. Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.118122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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8
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Ammar I, Sebii H, Aloui T, Attia H, Hadrich B, Felfoul I. Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design. Heliyon 2022; 8:e12164. [PMID: 36582690 PMCID: PMC9793171 DOI: 10.1016/j.heliyon.2022.e12164] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 08/03/2022] [Accepted: 11/29/2022] [Indexed: 12/23/2022] Open
Abstract
This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was conducted to evaluate the effect of the corresponding flour blend addition, proofing time and water amount addition on the physicochemical, technological and sensory properties of the obtained formulated bread. The optimized formulation was calculated to contain 70% of mixture flour and 100% of water, with a proofing time of 40 minutes. This formulation produced bread with greater specific volume ( 3.73 ± 0.37 cm3/g) and less baking loss ( 22.98 ± 0.94 % ) than those of control (+) bread ( 2.93 ± 0.21 cm3/g and 31.65 ± 0.72 % , respectively). Findings proved that the mixture flour based on chickpeas, carob and rice represents a good alternative to make gluten-free bread with acceptable baking properties.
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Affiliation(s)
- Imène Ammar
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Haifa Sebii
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Takwa Aloui
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Hamadi Attia
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Bilel Hadrich
- Department of Chemical Engineering, College of Engineering, Imam Mohammad Ibn Saud Islamic University, IMSIU, Riyadh 11432, Saudi Arabia
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Imène Felfoul
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
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Jumrus S, Yamuangmorn S, Veeradittakit J, Kamthai S, Lordkaew S, Suwan T, Jamjod S, Prom-u-thai C. Variation of Anthocyanin, Phenol, and Antioxidant Capacity in Straw among Rice Varieties and Growing Locations as a Potential Source of Natural Bioactive Compounds. PLANTS (BASEL, SWITZERLAND) 2022; 11:2903. [PMID: 36365356 PMCID: PMC9655959 DOI: 10.3390/plants11212903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/18/2022] [Accepted: 10/26/2022] [Indexed: 06/16/2023]
Abstract
This study evaluated the variation in bioactive compounds (anthocyanins, phenols, and antioxidants) among 22 rice varieties in the same growing locations and among four varieties collected from eight different provinces in Northern Thailand. Wide variation in anthocyanins, phenols, and antioxidant capacity was established, ranging from 1.6 to 33.0 mg/100 g, 249.9 to 477.7 mg gallic acid/100 g, and 0 to 3,288.5 mg trolox equivalent/100 g, respectively. The highest straw anthocyanin and phenol concentrations were found in KDK (a traditional photoperiod-sensitive variety with purple pericarp and leaves) and K4 (an advanced, photoperiod-insensitive variety with purple pericarp and leaves), while the highest antioxidant capacity was found in KH CMU (an improved traditional photoperiod sensitive variety with a purple pericarp and green leaves) and K4. The variation of the bioactive compounds was also found in the same variety grown at different locations, e.g., the KDMl105 grown in Prayao province had a straw anthocyanin concentration higher than when grown in Mae Hong Son province. The effect was also observed in phenol content and antioxidant capacity when the same rice variety was grown across various locations. A significant correlation between total phenol and antioxidant capacity was observed across rice varieties and growing locations but was not found between anthocyanin and antioxidant capacity. This study found that the bioactive compounds in rice straw varied among rice varieties and growing locations. Straw phenol acts as a major antioxidant that can be used as a characteristic for the selection of rice varieties with high antioxidant capacity for use at the industrial scale for the processing of food, pharmaceuticals, and medicinal products.
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Affiliation(s)
- Suchada Jumrus
- Agronomy Division, Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Jeeraporn Veeradittakit
- Agronomy Division, Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Suthaphat Kamthai
- Division of Packaging Technology, School of Agro-industry, Faculty of Agro-industry, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sithisavet Lordkaew
- Center of Agricultural Resource Systems, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Teewara Suwan
- Center of Excellence in Natural Disaster Management (CENDIM), Department of Civil Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sansanee Jamjod
- Agronomy Division, Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chanakan Prom-u-thai
- Agronomy Division, Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand
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10
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Muñoz-Pabon KS, Roa-Acosta DF, Hoyos-Concha JL, Bravo-Gómez JE, Ortiz-Gómez V. Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties. Foods 2022; 11:foods11213383. [PMID: 36359997 PMCID: PMC9658072 DOI: 10.3390/foods11213383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/24/2022] Open
Abstract
This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein digestibility increased up to 94.58 g/100 bs after extrusion and baking. These processes increased HPP content, while EPP and carotenoid content decreased. The samples showed significant differences (p < 0.05) in the antioxidant properties determined through the DPPH and ABTS methods. Values of 19.72 ± 0.81 µmol T/g were observed in snacks and 13.16 ± 0.2 µmol T/g in raw flour, but a reduction of up to 16.10 ± 0.68 µmol T/g was observed during baking. The baking process reduced the work of crispness (Wcr) from 0.79 to 0.23 N.mm, while the saturation (C*) was higher in baked ones, showing higher color intensity. The baking process did not influence the viscosity profile. The results in this study respond to the growing interest of the food industry to satisfy consumer demand for new, healthy, and expanded gluten-free snacks with bioactive compounds.
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Affiliation(s)
- Karen Sofia Muñoz-Pabon
- Facultad Ciencias Agrarias, Departamento de Agroindustria, Universidad del Cauca, Sede Las Guacas, Popayán 190002, Colombia
- GIEPRONAL Research Group, School of Basic Sciences, Technology and Engineering, National University Open and Distance (UNAD), Bogotá 110311, Colombia
- Correspondence:
| | - Diego Fernando Roa-Acosta
- Facultad Ciencias Agrarias, Departamento de Agroindustria, Universidad del Cauca, Sede Las Guacas, Popayán 190002, Colombia
| | - José Luis Hoyos-Concha
- Facultad Ciencias Agrarias, Departamento de Agroindustria, Universidad del Cauca, Sede Las Guacas, Popayán 190002, Colombia
| | - Jesús Eduardo Bravo-Gómez
- Facultad Ciencias Agrarias, Departamento de Agroindustria, Universidad del Cauca, Sede Las Guacas, Popayán 190002, Colombia
| | - Vicente Ortiz-Gómez
- GIEPRONAL Research Group, School of Basic Sciences, Technology and Engineering, National University Open and Distance (UNAD), Bogotá 110311, Colombia
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11
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Application of zein in gluten-free foods: A comprehensive review. Food Res Int 2022; 160:111722. [DOI: 10.1016/j.foodres.2022.111722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/04/2022] [Accepted: 07/19/2022] [Indexed: 01/11/2023]
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12
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Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate. Food Chem 2022; 389:133107. [DOI: 10.1016/j.foodchem.2022.133107] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 04/21/2022] [Accepted: 04/26/2022] [Indexed: 02/06/2023]
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13
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Yatim M, El Kahkahi R, El‐Askri T, El Oirdi S, Benhnini F, El Yaacoubi A, Mouhajir A, Amechrouq A, Rahou A, Hafidi M, Zouhair R. Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of
Ceratonia siliqua
L. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Meriem Yatim
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Rahal El Kahkahi
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Taoufik El‐Askri
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Samia El Oirdi
- Laboratory of Ecology and Biodiversity of Wetlands Team, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Fouad Benhnini
- Laboratory of Ecology and Biodiversity of Wetlands Team, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Adnane El Yaacoubi
- Higher School of Technology University of Sultan Moulay Slimane Khenifra Morocco
| | - Abdelmounaim Mouhajir
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
- Host‐Pathogen Interaction Study Group (EA3142) University of Angers Angers France
| | - Ali Amechrouq
- Laboratory of Molecular Chemistry and Natural Substance, Faculty of Science Moulay Ismail University Meknes Morocco
| | - Abdelilah Rahou
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Majida Hafidi
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Rachid Zouhair
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
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Wisetkomolmat J, Arjin C, Satsook A, Seel-audom M, Ruksiriwanich W, Prom-u-Thai C, Sringarm K. Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran. Front Nutr 2022; 9:833730. [PMID: 35284435 PMCID: PMC8907980 DOI: 10.3389/fnut.2022.833730] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Accepted: 01/31/2022] [Indexed: 12/15/2022] Open
Abstract
It is important to raise awareness regarding rice's nutritional quality and health benefits in terms of enhancing rice consumption in people's daily diets. This study evaluated the proximate components and phytochemical profiles of 11 Thai rice bran varieties, 4 non-colored rice brans and 7 colored rice brans, collected from the same agricultural fields. The chemical composition (ash, fat, proteins, fiber, and gross energy) was determined using proximate analysis methods. High-performance liquid chromatography was used to analyze the γ-oryzanol, tocopherols, and anthocyanins, while gas chromatography mass spectrometry determined the free fatty compounds. The phenolic profile was determined using liquid chromatography-mass spectrometry. The results showed great variations in each parameter of the nutritional and bioactive components among different rice bran varieties. Statistical analysis was also performed correlating the results obtained from PCA to categorize the samples by their nutritional characteristics into three main groups: group A with a high content of protein and fiber, group B with a high content of fat and gross energy, and group C with low fat and energy values but high amounts of functional, active components, particularly γ-oryzanol. Anthocyanins were detected in only one sample of colored rice bran. The major free fatty acids found in rice bran samples were oleic, linoleic, and palmitic acids. Systematic assessment of the concentration of these compounds gained from this study would be helpful to the industrial sector for selecting phytochemical-rich varieties as a value-added component in nutritional products.
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Affiliation(s)
- Jiratchaya Wisetkomolmat
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Chaiwat Arjin
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Apinya Satsook
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Mintra Seel-audom
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
| | - Chanakan Prom-u-Thai
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai, Thailand
- Division of Agronomy, Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
- Chanakan Prom-u-Thai
| | - Korawan Sringarm
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
- *Correspondence: Korawan Sringarm
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15
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Wang Q, Li L, Wang T, Zheng X. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality. Food Chem 2022; 370:131361. [PMID: 34788965 DOI: 10.1016/j.foodchem.2021.131361] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 09/09/2021] [Accepted: 10/06/2021] [Indexed: 11/30/2022]
Abstract
Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical components of UC flour, the degree of which is affected by extrusion intensity. Based on the predominant component (starch), functionalities of extruded underutilized cereal flour (EUCF) and potential mechanisms are reviewed. Considering bioactive compounds, it also summarizes the physiological functions of EUCF. EUCF incorporation could modulate the dough rheological behavior and starchy foods quality. Controlling extrusion intensity or incorporation level of EUCF is vital to achieve sensory-appealing and nutritious products. This paper gives comprehensive information of EUCF to promote its utilization in novel staple foods.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Ting Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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16
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Antioxidation, Anti-Inflammation, and Regulation of SRD5A Gene Expression of Oryza sativa cv. Bue Bang 3 CMU Husk and Bran Extracts as Androgenetic Alopecia Molecular Treatment Substances. PLANTS 2022; 11:plants11030330. [PMID: 35161311 PMCID: PMC8840328 DOI: 10.3390/plants11030330] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 01/20/2022] [Accepted: 01/24/2022] [Indexed: 02/07/2023]
Abstract
Androgenetic alopecia (AGA), a hair loss disorder, is a genetic predisposition to sensitive androgens, inflammation, and oxidative stress. Unfortunately, current treatments with synthetic medicines contain a restricted mechanism along with side effects, whereas the bioactive constituents of plant extracts are multifunctional, with fewer side effects. The massive amounts of rice husk and bran are agricultural wastes that may cause pollution and environmental problems. Owing to these rationales, the local rice variety, Bue Bang 3 CMU (BB3CMU), which is grown in northern Thailand, was evaluated for the valuable utilization of rice by-products, husk (BB3CMU-H) and bran (BB3CMU-RB) extracts, for AGA treatment regarding antioxidant, anti-inflammatory, anti-androgenic activities, and the characterization of bioactive compounds. Our study verified that BB3CMU-H had the highest level of polyphenols, contributing to its greater antioxidant activity. Conversely, BB3CMU-RB was the predominant source of tocopherols, resulting in better anti-androgenic activities regarding the downregulation of steroid 5α-reductase genes (SRD5A). Notably, anti-inflammation via the attenuation of nitric oxide productions was observed in BB3CMU-H (0.06 ± 0.13 μM) and BB3CMU-RB (0.13 ± 0.01 μM), which were significantly comparable to diclofenac sodium salt (0.13 ± 0.19 μM). Therefore, the combination of BB3CMU-H and BB3CMU-RB could be utilized in cosmeceutical and pharmaceutical applications for AGA patients.
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17
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Igual M, Chiş MS, Păucean A, Vodnar DC, Ranga F, Mihăiescu T, Török AI, Fărcaș A, Martínez-Monzó J, García-Segovia P. Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates. Foods 2021; 10:foods10102401. [PMID: 34681450 PMCID: PMC8535322 DOI: 10.3390/foods10102401] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/04/2021] [Accepted: 10/06/2021] [Indexed: 02/07/2023] Open
Abstract
Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa canina fruit encapsulated powder with different biopolymers aiming to manufacture ready-to-eat products, such as corn extrudates. To achieve this goal, extrudate physicochemical characteristics, such as water content (xw), water activity (aw), water absorption index (WAI), water solubility index (WSI), swelling index (SWE), hygroscopicity (Hy), expansion index (SEI), bulk density (ρb), porosity (ε), textural, optical; nutritional; and functional analysis (phenolic acids, flavonoids, ascorbic and dehydroascorbic acids, vitamin C, carotenoids, folates, antioxidant activity, and minerals) were determined. Results highlighted that 4 and 8% addition of wild Rose canina fruit encapsulated powder could be successfully used in the corn extrudates, showing the positive influence on its nutritional and functional value. Strong positive Pearson correlations were identified between antioxidant capacity and total flavonoids, carotenoids, folates, and vitamin C of mixtures and extrudates Minerals increased their amount during the extrusion process, reaching the highest values at an addition of 8% rosehip encapsulated with pea protein biopolymer. Furthermore, from the biopolymers used in the present study, pea protein powder exhibited the highest protection on the analyzed bioactive compounds against the extrusion process.
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Affiliation(s)
- Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (M.I.); (J.M.-M.); (P.G.-S.)
| | - Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (A.F.)
- Correspondence: ; Tel.: +40-264-596384
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (A.F.)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (D.C.V.); (F.R.)
| | - Floricuța Ranga
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (D.C.V.); (F.R.)
| | - Tania Mihăiescu
- Department of Environment and Plant Protection, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Anamaria Iulia Török
- NCDO-INOE 2000 Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania;
| | - Anca Fărcaș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.P.); (A.F.)
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (M.I.); (J.M.-M.); (P.G.-S.)
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (M.I.); (J.M.-M.); (P.G.-S.)
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18
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López M, Madrid J, Hernández F, Ros MA, Segura JC, López MJ, Pallarés FJ, Sánchez CJ, Martínez-Miró S. Effect of Feed Supplementation with Clostridium butyricum, Alone or in Combination with Carob Meal or Citrus Pulp, on Digestive and Metabolic Status of Piglets. Animals (Basel) 2021; 11:ani11102924. [PMID: 34679945 PMCID: PMC8532904 DOI: 10.3390/ani11102924] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/03/2021] [Accepted: 10/06/2021] [Indexed: 12/18/2022] Open
Abstract
Simple Summary During the intensive production of weaned piglets, frequent digestive disorders need to be avoided, as it is a critical phase; however, there are limitations to using antibiotics and ZnO at high levels. In this study, we investigate the inclusion of a probiotic (Clostridium butyricum) in combination with sources of fiber that might have a potential prebiotic effect, generating an optimal digestive status for weaned piglets. A trial is carried out using 30 post-weaning piglets for 27 days using five dietary treatments: a negative control, a positive control with high levels of ZnO, and three dietary treatments supplemented with Clostridium butyricum (alone or in combination with carob meal or citrus pulp). Supplementation with this probiotic could improve the piglets’ intestinal wellness status by increasing butyric acid, without being altered by the inclusion of carob meal or citrus pulp at 5%, obtaining digestibility values comparable with those realized by the incorporation of high levels of ZnO in the diet. In addition, carob meal could decrease the concentration of serum interleukin-8 (a type of pro-inflammatory cytokine). However, a growth performance trial of piglets in commercial conditions needs to be developed to confirm these effects. Abstract This work studied the effects of the inclusion of Clostridium butyricum on feed, alone or with carob meal or citrus pulp, on the digestive and metabolic status of weaned piglets. A total of 30 male piglets (weaned at 21 days) is used. There are five dietary treatments: negative without ZnO at high doses (C−), a positive control supplemented with ZnO at 2500 ppm of Zn (C+), supplemented with Clostridium butyricum as a probiotic (PRO), and supplemented with probiotic and 5% carob meal (PROC) or 5% citrus pulp (PROP). During the experiment (27 days), the piglets were periodically weighed and sampled for a serum biochemical, fecal microbiological, intestine histological, and digestive status analysis. The body weight, apparent ileal digestibility of dry matter (DM), and fecal microbiology were not affected by the treatments (p ≥ 0.05). However, the apparent fecal digestibility of DM was lower for the C− treatment than for C+ (p < 0.05), and the total concentration of volatile fatty acids (VFAs) in feces with C+ was lower than that for the PROC treatment (p < 0.05). The treatments with the probiotic had a higher molar proportion of butyric acid in feces than C+, and it was found that C− reached an intermediate value (p < 0.01). No general effects of diet were found on the histological measures performed on the jejunum and ileum, and in the serum biochemical analysis (p ≥ 0.05), only the concentration of interleukin-8 was lower for the PROC treatment compared to the C−, C+, and PRO treatments (p < 0.05). In conclusion, the intestinal wellness of piglets could be improved with the supplementation of Clostridium butyricum by increasing butyric acid, and this effect was not altered with the inclusion of carob meal or citrus pulp. More studies under commercial conditions are needed, as the effects might be different in more challenging environmental circumstances.
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Affiliation(s)
- Marina López
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.L.); (F.H.); (M.J.L.); (C.J.S.); (S.M.-M.)
| | - Josefa Madrid
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.L.); (F.H.); (M.J.L.); (C.J.S.); (S.M.-M.)
- Correspondence: ; Tel.: +34-868-884-750
| | - Fuensanta Hernández
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.L.); (F.H.); (M.J.L.); (C.J.S.); (S.M.-M.)
| | - Martín Antonio Ros
- Agrarian Transformation Society, Number 2439, La Hoya, 30816 Lorca, Spain; (M.A.R.); (J.C.S.)
| | - Juan Carlos Segura
- Agrarian Transformation Society, Number 2439, La Hoya, 30816 Lorca, Spain; (M.A.R.); (J.C.S.)
| | - Miguel José López
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.L.); (F.H.); (M.J.L.); (C.J.S.); (S.M.-M.)
| | - Francisco José Pallarés
- Department of Anatomy and Comparative Pathology and Toxicology, Faculty of Veterinary Medicine, Agrifood Campus of International Excellence–ceiA3, University of Córdoba, 14014 Córdoba, Spain;
| | - Cristian Jesús Sánchez
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.L.); (F.H.); (M.J.L.); (C.J.S.); (S.M.-M.)
| | - Silvia Martínez-Miró
- Department of Animal Production, Faculty of Veterinary Science, Regional Campus of International Excellence “Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.L.); (F.H.); (M.J.L.); (C.J.S.); (S.M.-M.)
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Šárka E, Sluková M, Henke S. Changes in Phenolics during Cooking Extrusion: A Review. Foods 2021; 10:foods10092100. [PMID: 34574210 PMCID: PMC8469840 DOI: 10.3390/foods10092100] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 11/16/2022] Open
Abstract
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.
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20
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Boeira CP, Alves JDS, Flores DCB, Moura MR, Melo PTS, Rosa CS. Antioxidant and antimicrobial effect of an innovative active film containing corn stigma residue extract for refrigerated meat conservation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15721] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Caroline Pagnossim Boeira
- Department of Food Science and Technology Universidade Federal de Santa Maria (UFSM) Santa Maria Brazil
| | - Jamila dos Santos Alves
- Department of Food Science and Technology Universidade Federal de Santa Maria (UFSM) Santa Maria Brazil
| | | | - Márcia Regina Moura
- Department of Physics and Chemistry Universidade Estadual Paulista (UNESP) Ilha Solteira Brazil
| | - Pamela Thais Sousa Melo
- Department of Physics and Chemistry Universidade Estadual Paulista (UNESP) Ilha Solteira Brazil
| | - Claudia Severo Rosa
- Department of Food Science and Technology Universidade Federal de Santa Maria (UFSM) Santa Maria Brazil
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21
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Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9071146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
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22
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Chemical Composition and Bioactive Properties of Purple French Bean (Phaseolus vulgaris L.) as Affected by Water Deficit Irrigation and Biostimulants Application. SUSTAINABILITY 2021. [DOI: 10.3390/su13126869] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Biostimulants are a novel and eco-friendly agronomic tool with practical applications in alleviating negative effects of environmental stressors. The present work studied the effects of three biostimulant products (Nomoren (N), Twin-Antistress (TW), and X-Stress (XS)) under normal irrigation (W+) and water deficit irrigation conditions (W−) on the nutritional, chemical composition and bioactive properties of common bean fresh pods. A variable effect of biostimulants and water deficit irrigation was observed on nutritional value parameters, while fructose and sucrose were the main detected sugars, especially in NW+ and CW− treatments. Oxalic, malic, and citric acid were the main detected organic acids, while γ- and total tocopherol content was the highest in TWW+. (+)-Catechin and (−)-epicatechin were the most abundant phenolic compounds, especially in the NW− treatment. A variable antioxidant capacity was observed for the Thiobarbituric Acid Reactive Substances (TBARS) and Oxidative Haemolysis assays (OxHLIA), while TWW+ extracts showed the best overall results against the tested fungi. In conclusion, the tested biostimulants had a positive effect on chemical composition and bioactivities of purple bean depending on the irrigation regime.
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23
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Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates. Foods 2021; 10:foods10050928. [PMID: 33922662 PMCID: PMC8145381 DOI: 10.3390/foods10050928] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 04/14/2021] [Accepted: 04/21/2021] [Indexed: 02/07/2023] Open
Abstract
Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.
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24
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Ben Ayache S, Reis FS, Inês Dias M, Pereira C, Glamočlija J, Soković M, Behija Saafi E, C F R Ferreira I, Barros L, Achour L. Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity. Food Chem 2021; 351:129263. [PMID: 33631614 DOI: 10.1016/j.foodchem.2021.129263] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 01/20/2021] [Accepted: 01/31/2021] [Indexed: 01/11/2023]
Abstract
Nowadays, the use of carob (Ceratonia siliqua L.) is reduced to its seeds. In fact, the food additive E410, locust bean gum, is obtained from its endosperm. However, the available information regarding the bioactive potential of carob seeds is limited and, often, with poorly established terminologies, not allowing the reader to know if the studied samples included seedless or seeded samples. So, the present study intended to carry out a chemical characterization of carob seeds focused on their bioactive compounds and test their bioactive properties. Carob seeds proved to be a source of tocopherols and organic acids, including phenolic compounds. Its antioxidant potential was demonstrated in vitro, as well as its antimicrobial capacity. This work proves that carob seeds have other functions in addition to those associated with E410. Thus, another potential can be given to the locust bean seed, namely the function of food preservative.
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Affiliation(s)
- Siwar Ben Ayache
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal; University of Monastir, High Institute of Biotechnology of Monastir, Genetics, Biodiversity and Valorization of Bioresources Laboratory, Street Tahar Haddad, 5000 Monastir, Tunisia
| | - Filipa S Reis
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Jasmina Glamočlija
- University of Belgrade, Institute for Biological Research "Siniša Stanković"- National Institute of Republic of Serbia, Department of Plant Physiology, Belgrade, Serbia
| | - Marina Soković
- University of Belgrade, Institute for Biological Research "Siniša Stanković"- National Institute of Republic of Serbia, Department of Plant Physiology, Belgrade, Serbia
| | - Emna Behija Saafi
- University of Monastir, High Institute of Biotechnology of Monastir, Genetics, Biodiversity and Valorization of Bioresources Laboratory, Street Tahar Haddad, 5000 Monastir, Tunisia
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Lotfi Achour
- University of Monastir, High Institute of Biotechnology of Monastir, Genetics, Biodiversity and Valorization of Bioresources Laboratory, Street Tahar Haddad, 5000 Monastir, Tunisia
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25
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Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review. Foods 2021; 10:foods10020379. [PMID: 33572460 PMCID: PMC7919342 DOI: 10.3390/foods10020379] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.
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Ciudad-Mulero M, Matallana-González MC, Cámara M, Fernández-Ruiz V, Morales P. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review. Curr Pharm Des 2020; 26:1880-1897. [PMID: 32013818 DOI: 10.2174/1381612826666200203130150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/30/2019] [Indexed: 01/22/2023]
Abstract
Pulses are a staple food cultivated since ancient times, which play an important role in the human diet. From a nutritional point of view, pulses are very interesting foods as they are rich in proteins, carbohydrates and dietary fibre. Dietary antioxidants are a complex mixture of hydrophilic and lipophilic compounds usually present in foods of plant origin, including pulses. In the present study, the phytochemical composition of selected pulses (common beans, fava beans, lentils, chickpeas, peas and lupins) has been reviewed in terms of their content of antioxidant compounds. The content of hydrosoluble antioxidants (organic acids, phenolic compounds), liposoluble antioxidants (tocopherols, carotenoids) and other compounds which exert antioxidant properties, such as dietary fibre and minerals (zinc, selenium), has been studied, reporting that pulses are an interesting source of these compounds, which have important health benefits, including a preventing role in cardiovascular diseases, anticarcinogenic or neuroprotective properties. It is important to take into account that pulses are not usually consumed raw, but they must be processed before consumption in order to improve their nutritional quality and their palatability, therefore, the effect of different technological and heat treatments (germination, cooking, boiling, extrusion) on the antioxidant compounds present in pulses has been also reviewed. In this regard, it has been observed that as a consequence of processing, the content of phytochemicals with antioxidant properties is usually decreased, but processed pulses maintain relevant amounts of these compounds, preserving their beneficial health effect.
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Affiliation(s)
- María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Mª Cruz Matallana-González
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Montaña Cámara
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
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Pasqualone A, Costantini M, Coldea TE, Summo C. Use of Legumes in Extrusion Cooking: A Review. Foods 2020; 9:E958. [PMID: 32698316 PMCID: PMC7404795 DOI: 10.3390/foods9070958] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/23/2022] Open
Abstract
The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
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Luo S, Chan E, Masatcioglu MT, Erkinbaev C, Paliwal J, Koksel F. Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.02.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Witczak T, Stępień A, Zięba T, Gumul D, Witczak M. The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13382] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teresa Witczak
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
| | - Anna Stępień
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
| | - Tomasz Zięba
- Department of Food Storage and TechnologyWroclaw University of Environmental and Life Science Wrocław Poland
| | - Dorota Gumul
- Department of Carbohydrate TechnologyUniversity of Agriculture in Krakow Krakow Poland
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
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Ersan P, Sönmez Ö, Gözmen B. Microwave-assisted d-pinitol extraction from carob: application of Box–Behnken design. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2019. [DOI: 10.1007/s13738-019-01824-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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