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Liu X, Wang B, Tang S, Yue Y, Xi W, Tan X, Li G, Bai J, Huang L. Modification, biological activity, applications, and future trends of citrus fiber as a functional component: A comprehensive review. Int J Biol Macromol 2024:131798. [PMID: 38677689 DOI: 10.1016/j.ijbiomac.2024.131798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 03/06/2024] [Accepted: 03/26/2024] [Indexed: 04/29/2024]
Abstract
Citrus fiber, a by-product of citrus processing that has significant nutritional and bioactive properties, has gained attention as a promising raw material with extensive developmental potential in the food, pharmaceutical, and feed industries. However, the lack of in-depth understanding regarding citrus fiber, including its structure, modification, mechanism of action, and potential applications is holding back its development and utilization in functional foods and drugs. This review explores the status of extraction methods and modifications applied to citrus fiber to augment its health benefits. With the aim of introducing readers to the potential health benefits of citrus fibers, we have placed special emphasis on their regulatory mechanisms in the context of various conditions, including type 2 diabetes mellitus, cardiovascular disease, obesity, and cancer. Furthermore, this review highlights the applications and prospects of citrus fiber, aiming to provide a theoretical basis for the utilization and exploration of this valuable resource.
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Affiliation(s)
- Xin Liu
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Botao Wang
- Bloomage Biotechnology CO, LTD., Jinan 250000, China
| | - Sheng Tang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Yuanyuan Yue
- Citrus Research Institute, Southwest University, Chongqing 400700, China; School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Wenxia Xi
- Citrus Research Institute, Southwest University, Chongqing 400700, China; School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Xiang Tan
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Guijie Li
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
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Rybicka A, Del Pozo R, Carro D, García J. Effect of type of fiber and its physicochemical properties on performance, digestive transit time, and cecal fermentation in broilers from 1 to 23 d of age. Poult Sci 2024; 103:103192. [PMID: 37939589 PMCID: PMC10665933 DOI: 10.1016/j.psj.2023.103192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 10/05/2023] [Accepted: 10/10/2023] [Indexed: 11/10/2023] Open
Abstract
The effects of insoluble fiber (IF) sources differing on particle size and hydration capacity (HC) on growth performance, gastrointestinal tract (GIT) development, cecal fermentation, and digestive transit time were investigated from 1 to 23 d of age in 550 Ross-308 broiler males housed in 50 cages. The experimental design was based on the administration of a common corn-soybean meal nonsupplemented with additional IF sources diet in mash form (Control), and 4 dietary treatments consisting in the Control diet diluted with 1.5% of different IF: lignocellulose (LC), fine-ground straw (FS) and coarse-ground straw (CS), all characterized by high HC; and almond shell (AS) having low HC. Cecal fermentation was assessed by in vitro fermentation of the IF sources using the cecal content of 22-day broilers as inoculum. Compared with control birds, the inclusion of IF sources tended to impair the FCR (P = 0.053), with birds fed the HC-IF sources (LC, FS, and CS) showing lower ADFI (P = 0.005) and ADG (P = 0.001) than those fed the AS diet. The relative weight of gizzard and cecum, small intestine length, and digestive transit time decreased in AS group (P ≤ 0.050) compared with the average value of the groups fed the other IF sources. The inclusion of IF reduced (P = 0.006) the excreta moisture content, with no differences among IF sources. Dietary treatments had no effect either on cecal short fatty acids concentration or on intestinal morphology. As indicated by the in vitro gas production results, both LC and AS were less fermented than FS and CS, although all IF sources were low fermentable. None of the IF sources were able to influence the fermentation capacity of cecal microbiota after 22 d of feeding. In summary, animals fed AS presented smaller gizzard and cecum relative size, showed higher ADFI and ADG, and tended to improve fed conversion ratio in comparison to those fed the rest of IF sources.
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Affiliation(s)
- A Rybicka
- Departamento de Producción Agraria, Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - R Del Pozo
- Departamento de Producción Agraria, Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - D Carro
- Departamento de Producción Agraria, Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - J García
- Departamento de Producción Agraria, Universidad Politécnica de Madrid, 28040 Madrid, Spain.
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Mishra BP, Mishra J, Paital B, Rath PK, Jena MK, Reddy BVV, Pati PK, Panda SK, Sahoo DK. Properties and physiological effects of dietary fiber-enriched meat products: a review. Front Nutr 2023; 10:1275341. [PMID: 38099188 PMCID: PMC10720595 DOI: 10.3389/fnut.2023.1275341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 11/06/2023] [Indexed: 12/17/2023] Open
Abstract
Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.
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Affiliation(s)
- Bidyut Prava Mishra
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | | | - Biswaranjan Paital
- Redox Regulation Laboratory, Department of Zoology, College of Basic Science and Humanities, Odisha University of Agriculture and Technology, Bhubaneswar, India
| | - Prasana Kumar Rath
- Department of Veterinary Pathology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Manoj Kumar Jena
- Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - B. V. Vivekananda Reddy
- Department of Livestock Products Technology, NTR College of Veterinary Science, Gannavaram, India
| | - Prasad Kumar Pati
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Susen Kumar Panda
- College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Dipak Kumar Sahoo
- Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Iowa State University, Ames, IA, United States
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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Kim SY, Hong SY, Choi HS, Kim JH, Jeong SH, Lee SY, Kim SH, Lee DU. Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties. Foods 2023; 12. [PMID: 36766037 DOI: 10.3390/foods12030508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 01/13/2023] [Accepted: 01/20/2023] [Indexed: 01/25/2023] Open
Abstract
This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv50 = 315 μm), fine (Dv50 = 119 μm), and superfine MP (Dv50 = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake prepared with fine MP), and superfine MPS (sponge cake prepared with superfine MP) groups. The sizes and surface properties of superfine MP particles were more homogeneous and smoother than the other samples. As the particle size decreased, the specific volume increased, whereas baking loss, hardness, and chewiness of the sponge cake decreased. Superfine MP and superfine MPS had the highest lutein content. The flavor of marigold and the overall acceptability of sponge cake with superfine MP were 7.90 ± 0.97 and 7.55 ± 0.76, which represents the highest values among the samples. The results of this study have shown that jet milling can contribute to improvements in texture, lutein content, and sensory qualities for baked products with MP.
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Mohibbullah M, Amin A, Talha MA, Baten MA, Rana MM, Sabuz AA, Newaz AW, Choi JS. Physicochemical and Nutritional Characteristics of Cookies Prepared with Untapped Seaweed Ulva intestinalis: An Approach to Value Addition as a Functional Food. Foods 2023; 12:foods12010205. [PMID: 36613424 PMCID: PMC9819063 DOI: 10.3390/foods12010205] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/13/2022] [Accepted: 12/23/2022] [Indexed: 01/05/2023] Open
Abstract
The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. The cookies were formulated with different percentages of UI inclusions both in powdered (PUI) and fragmented (FUI) forms, in order to evaluate different quality attributes in prepared value-added cookies. In sensory analysis, seaweed inclusion levels of 1% PUI, 2.5% PUI, 1% FUI, 2.5% FUI and 5% FUI to cookies were acceptable by panelists. Considering the maximum percentage of seaweed inclusions, 2.5% PUI and 5% FUI were selected for further analysis. The results of physicochemical properties such as moisture content, spread factor, baking loss, pH, cookie density, color, texture properties, volatile basic nitrogen and thiobarbituric acid reactive species were within acceptable limits. In nutritional analysis, 2.5% PUI and 5% FUI cookies showed a remarkable and significant increase in lipid and ash contents, compared to untreated controls. Being the first report on fatty acids profile by UI from Bangladesh, among 24 fatty acids identified, the amount of total saturated, mono-unsaturated, omega-3 fatty acids and omega-6 fatty acids were reported to be 641.9 (36.2%), 563.7 (31.8%), 133.8 (7.6%) and 436.3 (24.6%) μg/g DW, respectively. The results suggest that cookies with 2.5% PUI and 5% FUI can be marketed as healthy foods for consumers.
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Affiliation(s)
- Md. Mohibbullah
- Department of Fishing and Post Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
- Correspondence: (M.M.); (J.-S.C.); Tel.: +880-2-44814069 (M.M.); +82-55-772-9142 (J.-S.C.)
| | - Al Amin
- Department of Fishing and Post Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Md. Abu Talha
- Department of Fishing and Post Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Md. Abdul Baten
- Department of Fishing and Post Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Md. Masud Rana
- Department of Fishing and Post Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Ashfak Ahmed Sabuz
- Postharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur 1701, Bangladesh
| | - Asif Wares Newaz
- Department of Fishing and Post Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Jae-Suk Choi
- Department of Seafood Science and Technology, The Institute of Marine Industry, Gyeongsang National University, 38 Cheondaegukchi-gil, Tongyeong-si 53064, Republic of Korea
- Correspondence: (M.M.); (J.-S.C.); Tel.: +880-2-44814069 (M.M.); +82-55-772-9142 (J.-S.C.)
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Bas-Bellver C, Barrera C, Betoret N, Seguí L. Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products. Foods 2022; 11:foods11223663. [PMID: 36429255 PMCID: PMC9689784 DOI: 10.3390/foods11223663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/10/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Reintroducing waste products into the food chain, thus contributing to circular economy, is a key goal towards sustainable food systems. Fruit and vegetable processing generates large amounts of residual organic matter, rich in bioactive compounds. In Brassicaceae, glucosinolates are present as secondary metabolites involved in the biotic stress response. They are hydrolysed by the enzyme myrosinase when plant tissue is damaged, releasing new products (isothiocyanates) of great interest to human health. In this work, the process for obtaining powdered products from broccoli and white cabbage by-products, to be used as food ingredients, was developed. Residues produced during primary processing of these vegetables were transformed into powders by a process consisting of disruption (chopping or grinding), drying (hot-air drying at 50, 60 or 70 °C, or freeze drying) and final milling. The impact of processing on powders' physicochemical and functional properties was assessed in terms of their physicochemical, technological and antioxidant properties. The matrix response to drying conditions (drying kinetics), as well as the isothiocyanate (sulforaphane) content of the powders obtained were also evaluated. The different combinations applied produced powdered products, the properties of which were determined by the techniques and conditions used. Freeze drying better preserved the characteristics of the raw materials; nevertheless, antioxidant characteristics were favoured by air drying at higher temperatures and by applying a lower intensity of disruption prior to drying. Sulforaphane was identified in all samples, although processing implied a reduction in this bioactive compound. The results of the present work suggest Brassica residues may be transformed into powdered ingredients that might be used to provide additional nutritional value while contributing to sustainable development.
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Omah EC, Eze CO, Eze CR, Umego EC, Anchang MM. Processing and optimisation of complementary food blends from roasted pearl millet ( Pennisetum glaucum) and soybean ( Glycine max) using response surface modeling. J Food Sci Technol 2022; 59:4273-4287. [PMID: 36193469 PMCID: PMC9525519 DOI: 10.1007/s13197-022-05494-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/30/2022] [Accepted: 05/19/2022] [Indexed: 06/16/2023]
Abstract
Adequate nutrition is vital during infancy but the high cost of supplemented infant formulae has forced inhabitants of Central and West Africa to depend solely on low-nutrient gruels. Response Surface modelling was used to process a complementary food from roasted pearl millet and Soybean flour. A central composite design was adopted to study the effects of feed composition X1 (5.86-34.14%) and roasting temperature X2 (126-154 °C) on the micronutrients, functional, and sensory profiles of the different blends. The responses were significantly (p < 0.05) affected by the independent factors. For the vitamins in mg/100 g, the thiamin, riboflavin, folate, and β-carotene content ranged from 0.17-0.33, 24-53.50, 1.32-2.29, and 7-22.98, respectively. For the minerals in mg/100 g, the zinc, calcium, potassium, and iron content ranged from 0.35-0.54, 39.5-62.75, 1.2-1.8, and 0.017-0.18, respectively. The viscosity, bulk density, swelling capacity, water absorption capacity, and pH ranged from 1577.5-942.5 cP, 0.74-0.79 g/cm3, 0.10-0.30 ml/g, 1.2-1.4 ml/g, and 4.70-5.70, respectively. The sensory scores were rated highly by the panelists. The optimum processing conditions with a desirability of 0.50 gave 29.28% and 130.39 °C feed composition and roasting temperature, respectively.
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Affiliation(s)
- Esther Chinelo Omah
- Department of Food Science and Technology, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Cynthia Oluchi Eze
- Department of Food Science and Technology, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Chinwe Rachael Eze
- Department of Food Science and Technology, University of Nigeria Nsukka, Nsukka, Nigeria
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Lu Y, Kokje T, Schutyser MA, Zhang L. The effect of colloid milling on the microstructure and functional properties of asparagus dietary fibre concentrates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Qiu ZZ, Chin KB. Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bashir S, Ahmad A, Abbasi KS, Zahid A. Optimization of ultrasonic assisted extraction of insoluble dietary fiber from wheat bran and its characterization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shaukat Bashir
- Institute of Food and Nutritional Sciences, PMAS‐Arid Agriculture University Rawalpindi Pakistan
| | - Asif Ahmad
- Institute of Food and Nutritional Sciences, PMAS‐Arid Agriculture University Rawalpindi Pakistan
| | - Kashif Sarfraz Abbasi
- Institute of Food and Nutritional Sciences, PMAS‐Arid Agriculture University Rawalpindi Pakistan
| | - Akram Zahid
- Department of Plant Breeding & Genetics PMAS‐Arid Agriculture University Rawalpindi Pakistan
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Mantihal S, Azmi Hamsah A, Mohd Zaini H, Mantanjun P, Pindi W. Quality characteristics of functional chicken patties incorporated with round cabbage powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sylvester Mantihal
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
| | - Ahmad Azmi Hamsah
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
| | - Hana Mohd Zaini
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
| | - Patricia Mantanjun
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
| | - Wolyna Pindi
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
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Fikry M, Al-awaadah A, Rahman R. Production and characterization of palm date powder rich in dietary fiber. Food Measure 2021; 15:2285-2296. [DOI: 10.1007/s11694-021-00825-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Bedrníček J, Kadlec J, Laknerová I, Mráz J, Samková E, Petrášková E, Hasoňová L, Vácha F, Kron V, Smetana P. Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat. Antioxidants (Basel) 2020; 9:E974. [PMID: 33050661 DOI: 10.3390/antiox9100974] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/08/2020] [Accepted: 10/10/2020] [Indexed: 12/19/2022] Open
Abstract
Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.
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Das AK, Nanda PK, Madane P, Biswas S, Das A, Zhang W, Lorenzo JM. A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends Food Sci Technol 2020; 99:323-36. [DOI: 10.1016/j.tifs.2020.03.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Lancetti R, Palavecino P, Bustos M, León A. Yacon (Smallanthus sonchifolius) flour obtention: Effect of process conditions on quality attributes and its incorporation in gluten-free muffins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109217] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Bas-bellver C, Barrera C, Betoret N, Seguí L. Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry. Sustainability 2020; 12:1284. [DOI: 10.3390/su12041284] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Current food transformation processes must face the food waste issue by developing valorization processes to reintroduce by-products in the economic cycle and contribute to circular economy, generating social and economic value, and ensuring permanence of agricultural and rural activities. In the present paper, the results of a collaboration project between a regional agri-food cooperative and university are summarized. The project aimed to revalorize a series of vegetable wastes (carrot, leek, celery, and cabbage) from the fresh and ready-to-eat lines of the cooperative, by producing functional powders to be used as functional food ingredients. Vegetables residues were successfully transformed into functional ingredients by hot air drying or freeze-drying, and variables such as storage conditions and grinding intensity prior to drying were considered. Twenty-five vegetable powders were obtained and characterized in terms of physicochemical and antioxidant properties. Results showed that drying (mainly hot air drying) allowed obtaining stable powders, with very low water activity values, and a significantly increased functionality. Vegetable waste powders could be used in the food industry as coloring and flavoring ingredients, or natural preservatives, or either be used to reformulate processed foods in order to improve their nutritional properties.
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He S, Tang M, Sun H, Ye Y, Cao X, Wang J. Potential of water dropwort (Oenanthe javanica DC.) powder as an ingredient in beverage: Functional, thermal, dissolution and dispersion properties after superfine grinding. POWDER TECHNOL 2019; 353:516-25. [DOI: 10.1016/j.powtec.2019.05.048] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Heo Y, Kim M, Lee J, Moon B. Muffins enriched with dietary fiber from kimchi by-product: Baking properties, physical-chemical properties, and consumer acceptance. Food Sci Nutr 2019; 7:1778-1785. [PMID: 31139391 PMCID: PMC6526675 DOI: 10.1002/fsn3.1020] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 03/11/2019] [Accepted: 03/17/2019] [Indexed: 12/04/2022] Open
Abstract
This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer-leaf powder, which is a main by-product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by-product powder (KBP, 36.2% dietary fiber) was added at 1%-4% dietary fiber content, by replacing wheat flour (w/w basis). The physico-chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour.
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Affiliation(s)
- Yena Heo
- Department of Food and NutritionChung‐Ang UniversityAnseong‐siKorea
| | - Min‐Joo Kim
- Department of Food and NutritionChung‐Ang UniversityAnseong‐siKorea
| | - Jo‐Won Lee
- Department of Food and NutritionChung‐Ang UniversityAnseong‐siKorea
| | - BoKyung Moon
- Department of Food and NutritionChung‐Ang UniversityAnseong‐siKorea
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F. Salama M, S. Abozed S, M. Abozeid W. Potentiality of Local Wastes as a Source of Natural Antioxidant
Dietary Fibers on Dry Pasta. ACTA ACUST UNITED AC 2018. [DOI: 10.3923/jbs.2019.92.100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Garcia-Amezquita LE, Tejada-Ortigoza V, Serna-Saldivar SO, Welti-Chanes J. Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2117-2] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Kim BR, Kim S, Bae GS, Chang MB, Moon B. Quality characteristics of common wheat fresh noodle with insoluble dietary fiber from kimchi by-product. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Ramachandraiah K, Chin KB. Impact of drying and micronization on the physicochemical properties and antioxidant activities of celery stalk. J Sci Food Agric 2017; 97:4539-4547. [PMID: 28337767 DOI: 10.1002/jsfa.8321] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2016] [Revised: 03/15/2017] [Accepted: 03/20/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The influence of convective drying and ball-mill treatment of celery stalk on particle size distribution, physicochemical properties, bioactive compounds and antioxidant activities were analyzed in this study. RESULTS Ball-milling of celery stalk dried at temperatures of 50, 75 and 100 °C resulted in decreased average particle sizes of 48.8, 10.5 and 7.2 µm, respectively. Bulk density was increased with reduced particle size. Darker (L*) and reddish (a*) powders were formed at higher temperatures, while ball-milling increased greenness (-a*) of powders dried at 50 and 75 °C. Total content of phenol compounds increased with increasing temperature. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power were affected by ball-milling for 24 h and drying at elevated temperatures. Iron chelating ability was unaffected by increasing temperature or reduced particle size. CONCLUSION Increasing drying temperatures not only decreased the average particle size of powders, but also increasingly reduced particle size after ball-milling. Micronization of celery stalk dried at the highest temperature had the best antioxidant activities. Drying and ball-milling were not highly deleterious to the major phenolic structures. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju, Korea
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Sungsinchai S, Niamnuy C, Jaree A, Devahastin S. Influences of pretreatment and drying methods on composition, micro/molecular structures and some health-related functional characteristics of dietary fibre powder from orange pulp residues. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13501] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sirada Sungsinchai
- Department of Chemical Engineering; Faculty of Engineering; Kasetsart University; 50 Ngam Wong Wan Road, Chatuchak Bangkok 10900 Thailand
| | - Chalida Niamnuy
- Department of Chemical Engineering; Faculty of Engineering; Kasetsart University; 50 Ngam Wong Wan Road, Chatuchak Bangkok 10900 Thailand
- Center of Advanced Studies in Industrial Technology; Kasetsart University; 50 Ngam Wong Wan Road, Chatuchak Bangkok 10900 Thailand
| | - Attasak Jaree
- Department of Chemical Engineering; Faculty of Engineering; Kasetsart University; 50 Ngam Wong Wan Road, Chatuchak Bangkok 10900 Thailand
- Center of Advanced Studies in Industrial Technology; Kasetsart University; 50 Ngam Wong Wan Road, Chatuchak Bangkok 10900 Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory; Department of Food Engineering; Faculty of Engineering; King Mongkut's University of Technology Thonburi; 126 Pracha u-tid Road, Tungkru Bangkok 10140 Thailand
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López-Marcos MC, Bailina C, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1591-z] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Malav OP, Sharma BD, Kumar RR, Talukder S, Ahmed SR, A. I. Antioxidant potential and quality characteristics of functional mutton patties incorporated with cabbage powder. ACTA ACUST UNITED AC 2015; 45:542-63. [DOI: 10.1108/nfs-03-2015-0019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects.
Design/methodology/approach
– Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging.
Findings
– Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration.
Research limitations/implications
– Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body.
Practical implications
– This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products.
Originality/value
– Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.
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Park SY, Yoon KY. Enzymatic production of soluble dietary fiber from the cellulose fraction of Chinese cabbage waste and potential use as a functional food source. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0069-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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López-Marcos MC, Bailina C, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties. Food Funct 2015; 6:3473-8. [DOI: 10.1039/c5fo00709g] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Intake of foods containing high levels of cholesterol harms human health, and an increase in the intake of dietary fibre (DF) may mitigate these negative effects.
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Affiliation(s)
- Mari Cruz López-Marcos
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
| | - Claudia Bailina
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
| | - Manuel Viuda-Martos
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
| | - José Angel Pérez-Alvarez
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
| | - Juana Fernández-López
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
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Tanongkankit Y, Chiewchan N, Devahastin S. Evolution of antioxidants in dietary fiber powder produced from white cabbage outer leaves: effects of blanching and drying methods. J Food Sci Technol 2013; 52:2280-7. [PMID: 25829610 DOI: 10.1007/s13197-013-1203-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/29/2013] [Accepted: 10/29/2013] [Indexed: 11/25/2022]
Abstract
White cabbage outer leaves, which are usually discarded both during industrial processing and selling in a consumer market, have proven to be a good source of dietary fiber (DF) as well as antioxidants and can be effectively transformed into functional DF powder. In the past, however, only hot air drying was used to prepare DF powder from cabbage outer leaves although it is well recognized that this drying technique could lead to much quality degradation of a dried product. This work was therefore aimed at studying the evolution of selected important antioxidants, e.g., phenolic compounds and vitamin C, in white cabbage outer leaves during vacuum drying at 60, 70 and 80 °C. The effect of pretreatment viz. steam blanching was also evaluated. The results showed that there were losses of antioxidants during steam blanching; vacuum dried blanched leaves nevertheless contained higher antioxidant contents and activity than dried unblanched leaves. Losses of antioxidants during vacuum drying were also noted to be less than those during hot air drying. Overall, the results showed that there were no differences in the antioxidants retention among all the tested conditions performed in this study. Therefore, the most suitable condition for the production of antioxidant DF powder from cabbage outer leaves is vacuum drying at 80 °C as this condition requires the minimum specific energy consumption.
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Affiliation(s)
- Yardfon Tanongkankit
- Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140 Thailand
| | - Naphaporn Chiewchan
- Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140 Thailand
| | - Sakamon Devahastin
- Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140 Thailand
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Khanlari Y, Aroujalian A, Fazel S, Fathizadeh M. An Experimental Work and Mathematical Modeling on Kinetic Drying of Tomato Pulp Under Different Modified Atmosphere Conditions. International Journal of Food Properties 2013. [DOI: 10.1080/10942912.2011.576358] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Chinapongtitiwat V, Jongaroontaprangsee S, Chiewchan N, Devahastin S. Important flavonoids and limonin in selected Thai citrus residues. J Funct Foods 2013. [DOI: 10.1016/j.jff.2013.03.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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Sánchez-Zapata E, Fernández-López J, Angel Pérez-Alvarez J. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00190.x] [Citation(s) in RCA: 122] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Marín-Rangel VM, Cortés-Martínez R, Cuevas Villanueva RA, Garnica-Romo MG, Martínez-Flores HE. As (V) Biosorption in an Aqueous Solution Using Chemically Treated Lemon (Citrus aurantifolia Swingle) Residues. J Food Sci 2011; 77:T10-4. [DOI: 10.1111/j.1750-3841.2011.02466.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Tanongkankit Y, Chiewchan N, Devahastin S. Evolution of anticarcinogenic substance in dietary fibre powder from cabbage outer leaves during drying. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.12.088] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Wanlapa S, Wachirasiri K, Sithisam-ang D, Suwannatup T. Potential of Selected Tropical Fruit Peels as Dietary Fiber in Functional Foods. International Journal of Food Properties 2011. [DOI: 10.1080/10942912.2010.535187] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Córdoba A, del Mar Camacho M, Martínez-navarrete N. Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage. FOOD BIOPROCESS TECH 2012; 5:1083-92. [DOI: 10.1007/s11947-010-0478-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Filipčev B, Lević L, Bodroža-Solarov M, Mišljenović N, Koprivica G. Quality Characteristics and Antioxidant Properties of Breads Supplemented with Sugar Beet Molasses-Based Ingredients. International Journal of Food Properties 2010. [DOI: 10.1080/10942910902950526] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Sánchez-Zapata E, Muñoz C, Fuentes E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Alvarez J. Effect of tiger nut fibre on quality characteristics of pork burger. Meat Sci 2010; 85:70-6. [DOI: 10.1016/j.meatsci.2009.12.006] [Citation(s) in RCA: 100] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2009] [Revised: 11/20/2009] [Accepted: 12/04/2009] [Indexed: 11/16/2022]
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Gupta P, Premavalli KS. Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres. Int J Food Sci Nutr 2009; 61:18-28. [DOI: 10.3109/09637480903222186] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Nilnakara S, Chiewchan N, Devahastin S. Production of antioxidant dietary fibre powder from cabbage outer leaves. Food and Bioproducts Processing 2009. [DOI: 10.1016/j.fbp.2008.12.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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