Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds

In vitro investigation of Mangifera indica L. peel extracts: antibacterial, antioxidant, and docking studies

Marketers of antioxidants and antimicrobials view fruit peels as a special, readily available, reasonably priced, natural, eco-friendly, and lucrative source. Mangos (Mangifera indica L.) and their byproduct peels and kernels are nutrient-dense, distinctive, affordable, efficient, natural, and environmentally friendly sources of antibacterial agents, antioxidants, and other active chemicals. The current study aimed to prepare extracts of different degrees of polarity from mango peels, detect their active phytochemical compounds, and study their effects as antioxidants, antibacterials against food-borne pathogens, anti-biofilms, and anti-colon cancer in vitro. Phytochemical classes of compounds were screened using different standard methods. The most promising profile was for mango peel ethyl acetate extract (MPEE) due to the presence of a variety of phytochemicals including tannin, coumarin, alkaloids, flavonoids, phenols, steroids, and terpenoids at high concentrations compared to other mango peel extracts. Therefore, it was selected as the most valuable extract to examine its anti-colon cancer impact, anti-foodborne pathogenic bacteria, and antibiofilm. The anti-foodborne pathogenic activity of MPEE was evaluated against Enterococcus faecalis ATCC 7080, Staphylococcus aureus ATCC 5638, Salmonella typhi DSM17058, Bacillus cereus ATCC 11778, Shigella sonnei DSM 5570, and Escherichia coli ATCC 8739 that showed highly impact for all. At MIC and MBC values of 500 μg/ml, the MPEE had a 100% bactericidal spectrum; at lower concentrations of 125-250 µg/ml, no antibacterial action was seen. The MPEE had a biofilm inhibition percentage ranging between 98.75-53.33%; B. cereus had the highest percentage and S. sonnei had the lowest. Furthermore, The MPEE demonstrated an anticancer activity against human colon epithelium ATB-37 (Caco2) with an IC50 of 430.36 µg/ml. Molecular docking modeling assessment illustrated top-ranked confirmations between major phytochemicals and target protein COX2: P00406 and NFKB: Q63369.

A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient-dense alternative

Noodles are usually rich in carbohydrates but lack essential nutrients such as protein, fiber, vitamins, and minerals, potentially causing metabolic problems if consumed in the long term. This review explores strategies to improve the quality of noodles through substitution and fortification. Substitution is replacing the main ingredient with a more nutrient-dense alternative, such as sweet potato starch, which has been shown to improve the nutritional content of noodles, such as fiber and beta carotene. Meanwhile, fortification is the addition of micronutrients to food products to restore or enhance levels of micronutrients that are not present in the food, which is usually done during the production process. However, substitution and fortification have their challenges. The substitution method usually causes a decrease in the physical quality of the noodles due to changes in the raw materials, thus reducing consumer acceptance of the final product. Meanwhile, fortified nutrients usually undergo considerable degradation during production, reducing their effectiveness. Further research and development should focus on new methods to help maintain physical quality while minimizing the loss of fortified or substituted nutrients. Technological approaches such as microencapsulation have proven effective in maintaining the stability of micronutrients such as L-5-methyltetrahydrofolate added during production. The methods of cold plasma, γ-irradiation, and multifrequency ultrasound, as well as the addition of xanthan gum and guar gum, are able to improve the moisture level, color, texture, elasticity, and chewiness, as well as consumer sensory acceptance. This technology enables manufacturers to meet customer demand for quality and nutritious noodle options.

Property Evaluation of Noodles Substituting Wheat Flour with Drum-Dried Overripe Kepok Plantain (Musa paradisiaca L.) Flour to Enhance the Nutrients

This study investigated the potential of substituting wheat flour with drum-dried overripe Kepok plantain flour (KPF) to enhance instant the nutritional and textural properties of noodles. Noodles were prepared with varying KPF substitutions (10%, 20%, and 30%) and compared to a control (0% KPF). The results show that KPF remarkably influences the adhesiveness, springiness, cohesiveness, and hardness of noodles. Notably, 10% KPF substitution yielded noodles with moderate elasticity and good shape retention but increased their firmness. Increasing the KPF substitution resulted in less sticky noodles, with noodles with 20% KPF substitution showing improved elasticity and shape retention but a firmer texture. At 30% substitution, noodles were less sticky and slightly softer, although their shape retention somewhat decreased. Moreover, KPF substitution greatly altered the pasting properties of flour. Increasing the KPF substitution resulted in lower peak viscosity values, indicating a potential for stronger gelling of amylose in the noodles. This modification aligns with the desired characteristics of alkaline noodles, suggesting that KPF substitution, particularly at 30%, can improve the gelling properties and overall quality of the final product. Furthermore, KPF substitution improved the cooking quality, resulting in shorter cooking times and lower cooking losses than control noodles. This is attributed to the lower water uptake of KPF noodles, leading to a slimmer shape after cooking. Furthermore, KPF substitution increased the content of resistant starch and decreased oil absorption during frying. This study highlights the potential of KPF as a functional ingredient for developing more nutritious and sustainable instant noodles.

Bael (Aegle marmelos) fruit-based effervescent tablet formulations: Impact on physicochemical properties, bioactive compounds, and sensory attributes

This study investigates the formulation and optimization of effervescent tablets made from freeze-dried bael (Aegle marmelos) fruit pulp, focusing on selecting appropriate excipients to enhance stability and ensure the effective release of its bioactive compounds for health benefits. The formulations-S0 (100 % fruit pulp), S1 (20 % citric acid), S2 (10 % citric acid and 10 % ascorbic acid), and S3 (20 % ascorbic acid) combined with equal parts of dried bael pulp, sodium bicarbonate, sugar, polyethylene glycol, and stevia were assessed for their physicochemical properties, bioactive compounds, and sensory study. The S1 demonstrated the fastest dissolution time (189 s), along with the lowest bulk density (0.488 ± 0.001 g/mL), tapped density (0.525 ± 0.001 g/mL), Hausner ratio (1.104 ± 0.114), and Cohesiveness index (0.075 ± 0.002), indicating better physicochemical properties. Among the formulations, the S3 showed the highest vitamin C (788 ± 0.05 μM AAE/g DM), total phenolic content (1289.17 μg GAE/g of DM), and total carotenoid content (19.3 ± 1.37 μM β-carotene E/g DM). The antioxidant and antidiabetic activity ranked: S2 ≈ S3>S1>S0. The presence of polyphenolic compounds in the bael fruit pulp was confirmed by high-performance liquid chromatography (HPLC) analysis. According to the sensory study, S1 stands out for its superior color, flavor, and satisfactory overall sensory experience; it exhibited a strong positive correlation with PC1, and highlights the critical sensory attributes influencing consumer perception. Therefore, these findings suggest that bael fruit-based effervescent tablets offer promising potential as a ready-to-drink product with beneficial health properties.

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.