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Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Kamali Rousta L, Rafiee Z, Jalali-Jivan M, Kharazmi MS, Jafari SM. Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Crit Rev Food Sci Nutr 2022; 64:2824-2846. [PMID: 36178297 DOI: 10.1080/10408398.2022.2127145] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability.
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Affiliation(s)
- Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Leila Kamali Rousta
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Zahra Rafiee
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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2
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Yalcin E, Ozdal T, Gok I. Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Elif Yalcin
- Department of Gastronomy Faculty of Applied Sciences Istanbul Okan University Istanbul Turkey
| | - Tugba Ozdal
- Department of Food Engineering Faculty of Engineering Istanbul Okan University Istanbul Turkey
| | - Ilkay Gok
- Department of Gastronomy Faculty of Applied Sciences Istanbul Okan University Istanbul Turkey
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3
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Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices. Foods 2022; 11:foods11030383. [PMID: 35159535 PMCID: PMC8834145 DOI: 10.3390/foods11030383] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 01/21/2023] Open
Abstract
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.
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4
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Kamali Rousta L, Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Rafiee Z, Xiao J, Jafari SM. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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5
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Langston FMA, Nash GR, Bows JR. The retention and bioavailability of phytochemicals in the manufacturing of baked snacks. Crit Rev Food Sci Nutr 2021; 63:2141-2177. [PMID: 34529547 DOI: 10.1080/10408398.2021.1971944] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There is a growing body of evidence supporting the role that phytochemicals play in reducing the risk of various chronic diseases. Although there has been a rise in health products marketed as being "supergrains," "superfood," or advertising their abundance in antioxidants, these food items are often limited to powdered blends, dried fruit, nuts, or seeds, rarely intercepting the market of baked snacks. This is in part due to the still limited understanding of the impact that different industrial processes have on phytochemicals in a complex food matrix and their corresponding bioavailability. This review brings together the current data on how various industrial dehydration processes influence the retention and bioaccessibility of phytochemicals in baked snacks. It considers the interplay of molecules in an intricate snack matrix, limitations of conventional technologies, and constraints with consumer acceptance preventing wider utilization of novel technologies. Furthermore, the review takes a holistic approach, encompassing each stage of production-discussing the potential for inclusion of by-products to promote a circular economy and the proposal for a shift in agriculture toward biofortification or tailored growing of crops for their nutritional and post-harvest attributes.
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Affiliation(s)
- Faye M A Langston
- Natural Sciences, Streatham Campus, University of Exeter, Exeter, UK
| | - Geoff R Nash
- Natural Sciences, Streatham Campus, University of Exeter, Exeter, UK
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6
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Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Chávez-González ML, Aguilar CN. Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19. Front Nutr 2021; 8:673174. [PMID: 34095193 PMCID: PMC8175800 DOI: 10.3389/fnut.2021.673174] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 04/26/2021] [Indexed: 12/18/2022] Open
Abstract
In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)-a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.
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Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Ami R. Patel
- Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
| | - Cristobal N. Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
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Mandha J, Shumoy H, Devaere J, Schouteten JJ, Gellynck X, de Winne A, Matemu AO, Raes K. Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. Food Chem 2021; 358:129809. [PMID: 33933966 DOI: 10.1016/j.foodchem.2021.129809] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/02/2021] [Accepted: 03/30/2021] [Indexed: 01/09/2023]
Abstract
Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis (WJ-LB) and Pediococcus pentosaceus (WJ-PP). Their sensory characteristics and volatile compounds were investigated by consumers and Headspace Solid Phase Microextraction integrated with Gas Chromatography-Mass Spectrometry, respectively. WJ-PP and WJ-LB were most liked and perceived with 'watermelon-flavor', 'natural taste', 'sweet' and 'watermelon-color' while WJ-LC, WJ-LP and WJ-LR were least liked and perceived as 'sour', 'bitter', 'off-flavor', 'aftertaste' and 'intense-flavor'. Fifty-four volatiles were identified. After fermentation, alcohols, ketones, monoterpenes, acids, and furans increased while aldehydes and alkanes decreased. Lactic acid fermentation introduced 4-decanone and 2,3-butanedione in WJ-LB, WJ-LC, WJ-LP and WJ-LR, however, heptanal, 2-heptenal, 2,6-nonadienal, 2-decenal, and 2,4-decadienal in WJ-LC, heptanal, 2-hexenal, 2-heptenal, 2,6-nonadienal, 2-decenal and octanal in WJ-LR and 2,6-dimethyl-2,6-octadiene in WJ-LP disappeared. Juice sensory profiles were associated with their volatile compounds.
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Affiliation(s)
- Juliana Mandha
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania.
| | - Habtu Shumoy
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
| | - Jolien Devaere
- Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
| | - Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Ann de Winne
- Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
| | - Athanasia O Matemu
- Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania.
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
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8
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Stelick A, Sogari G, Rodolfi M, Dando R, Paciulli M. Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains. J Food Sci 2021; 86:531-539. [PMID: 33462803 DOI: 10.1111/1750-3841.15601] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 12/06/2020] [Accepted: 12/08/2020] [Indexed: 12/14/2022]
Abstract
This work focuses on the reuse of brewery spent grains (BSGs), the most abundant by-product of the beer industry, today mainly used as animal feed. BSGs are rich in fibers and proteins as well as phenolic compounds, all of which are beneficial for human nutrition. Cereal bars containing 12% BSG were formulated and characterized instrumentally. Moreover, 159 panelists representative of young Italian consumers evaluated the bars in a central location test, along with a commercial cereal bar. Products were first evaluated blind, and then in an informed condition where additional product-specific nutritional and sustainability information was revealed, thus the purchase intent was determined. While the control product outperformed the BSG bar in most of the hedonic and sensory measures, the BSG sample was perceived as "natural/made with natural ingredients" by a significantly higher number of panelists (49%) compared to the control (30%). Additionally, even in the lower performing formulation, a significant positive effect on purchase intent was observed when providing either nutrition (fiber content) or sustainability (use of upcycled ingredients) information. The acceptable price range for the BSG and the commercial bar was very similar, whereas the optimal pricing point for the BSG was lower than the control. For the BSG product, sustainability information had significantly higher impact on purchase intent than nutrition-based information. Results highlight the importance of understanding consumer attitudes toward upcycling and the use of byproducts as ingredients in new food formulations. PRACTICAL APPLICATION: Results show how providing information on product nutrition and sustainability can increase purchase intent in the context of a cereal bar containing upcycled ingredients. The findings of this study can help food and consumer researchers to develop acceptable products that include BSG as an ingredient, potentially replacing other cereals in the recipe. The use of this brewery by-product could add value to the beer supply chain and to the final product as well, being also aligned with the current market trend of sustainability and functional health benefits.
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Affiliation(s)
- Alina Stelick
- Department of Food Science, Cornell University, Ithaca, NY, 14850, U.S.A
| | - Giovanni Sogari
- Department of Food and Drug, University of Parma, Parma, 43124, Italy
| | | | - Robin Dando
- Department of Food Science, Cornell University, Ithaca, NY, 14850, U.S.A
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parma, 43124, Italy
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9
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Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles. Processes (Basel) 2021. [DOI: 10.3390/pr9010131] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 µmol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.
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Manstan T, Chandler SL, McSweeney MB. Consumers' attitudes towards
3D
printed foods after a positive experience: An exploratory study. J SENS STUD 2020. [DOI: 10.1111/joss.12619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Tiffany Manstan
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Sarah L. Chandler
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
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Lachowicz S, Świeca M, Pejcz E. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry. Food Chem 2020; 338:128026. [PMID: 32932088 DOI: 10.1016/j.foodchem.2020.128026] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 09/01/2020] [Accepted: 09/03/2020] [Indexed: 12/25/2022]
Abstract
The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and -2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.
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Affiliation(s)
- Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław 51-630, Poland.
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin 20-704, Poland.
| | - Ewa Pejcz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław 51-630, Poland.
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12
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Lachowicz S, Świeca M, Pejcz E. Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt. Antioxidants (Basel) 2020; 9:E614. [PMID: 32668797 PMCID: PMC7402143 DOI: 10.3390/antiox9070614] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/07/2020] [Accepted: 07/10/2020] [Indexed: 12/15/2022] Open
Abstract
This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.
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Affiliation(s)
- Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland;
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, Agricultural University, Skromna 8, 20-704 Lublin, Poland;
| | - Ewa Pejcz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland;
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13
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Samant SS, Seo HS. Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition. Food Res Int 2020; 132:109095. [PMID: 32331675 DOI: 10.1016/j.foodres.2020.109095] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/06/2020] [Accepted: 02/09/2020] [Indexed: 12/24/2022]
Abstract
Product-related sensory and non-sensory cues have been studied in the past to understand purchase behavior among consumers. However, there has been little research related to integrating emotional responses with such cues to achieve better prediction of consumer purchase behavior. This study aimed to determine the impacts of sensory attribute intensities (SAI), non-sensory factors (NSF), and emotions on purchase intent and consumer choice. Emotional responses were measured using a self-reported emotion questionnaire (EQ), facial expression analysis (FE), and autonomic nervous system responses (ANS). Sixty-nine adults were asked to view product labels, and look at, smell, and drink five commercially-available vegetable juice samples. For each sample, SAI, NSF, EQ, FE, ANS, and purchase intent ratings were measured. Participants were also asked to select the one they would be most likely to buy. Results showed that the five samples differed significantly with respect to SAI, NSF, and emotional responses measured by EQ and FEs. SAI (bitterness intensity) and NSF (brand liking) played an extremely important role in purchase-related behavior of vegetable juice products. Correlation analysis and a PLSR prediction model further revealed that products with higher ratings of purchase intent elicited lower levels of negative emotions and higher levels of positive emotions, as measured by EQ as well as FE. In conclusion, this study shows that NSF in combination with SAI and emotions measured using EQ and FE can modulate consumer purchase intent toward vegetable juice products under informed tasting conditions.
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Affiliation(s)
- Shilpa S Samant
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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Abhijit S, Tripathi SJ, Shankaranarayana Rao B, Asha Devi S. Grape seed proanthocyanidin extract and swimming training enhances neuronal number in dorso-medial prefrontal cortex in middle-aged male rats by alleviating oxidative stress. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103693] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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15
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Kozlowska M, Zbikowska A, Marciniak-Lukasiak K, Kowalska M. Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies. Biomolecules 2019; 9:biom9120858. [PMID: 31835857 PMCID: PMC6995587 DOI: 10.3390/biom9120858] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 12/04/2019] [Accepted: 12/06/2019] [Indexed: 01/24/2023] Open
Abstract
This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K232 and K268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts’ concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.
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Affiliation(s)
- Mariola Kozlowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-776 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-593-16-14
| | - Anna Zbikowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-772 Warsaw, Poland; (A.Z.); (K.M.-L.)
| | - Katarzyna Marciniak-Lukasiak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-772 Warsaw, Poland; (A.Z.); (K.M.-L.)
| | - Malgorzata Kowalska
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, University of Technology and Humanities in Radom, 26-600 Radom, Poland;
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The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits. Foods 2019; 8:foods8080305. [PMID: 31374886 PMCID: PMC6722723 DOI: 10.3390/foods8080305] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/23/2019] [Accepted: 07/27/2019] [Indexed: 11/17/2022] Open
Abstract
Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.
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17
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Pro-Apoptotic Effect of Grape Seed Extract on MCF-7 Involves Transient Increase of Gap Junction Intercellular Communication and Cx43 Up-Regulation: A Mechanism of Chemoprevention. Int J Mol Sci 2019; 20:ijms20133244. [PMID: 31269652 PMCID: PMC6651466 DOI: 10.3390/ijms20133244] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 06/25/2019] [Accepted: 06/28/2019] [Indexed: 02/06/2023] Open
Abstract
Growing evidence suggests dietary antioxidants reduce the risk of several cancers. Grape seeds extracts (GSE) are a rich source of polyphenols known to have antioxidant, chemopreventive and anticancer properties. Herein, we investigated the in vitro effects and putative action mechanisms of a grape seed extract (GSE) on human breast cancer cells (MCF-7). The effects of GSE were evaluated on cell proliferation, apoptosis and gap-junction-mediated cell-cell communications (GJIC), as basal mechanism involved in the promotion stage of carcinogenesis. GSE (0.05-100 μg/mL) caused a significant dose- and time-dependent inhibition of MCF-7 viability and induced apoptotic cell death, as detected by Annexin-V/Propidium Iodide. Concurrently, GSE induced transient but significant enhancement of GJIC in non-communicating MCF-7 cells, as demonstrated by the scrape-loading/dye-transfer (SL/DT) assay and an early and dose-dependent re-localization of the connexin-43 (Cx43) proteins on plasma membranes, as assayed by immunocytochemistry. Finally, real-time-PCR has evidenced a significant increase in cx43 mRNA expression. The results support the hypothesis that the proliferation inhibition and pro-apoptotic effect of GSE against this breast cancer cell model are mediated by the GJIC improvement via re-localization of Cx43 proteins and up-regulation of cx43 gene, and provide further insight into the action mechanisms underlying the health-promoting action of dietary components.
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Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:9161840. [PMID: 30854397 PMCID: PMC6378017 DOI: 10.1155/2019/9161840] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 01/16/2019] [Accepted: 01/19/2019] [Indexed: 11/26/2022]
Abstract
Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits. Different levels of enrichment (1.2, 2.3, and 3.5% on dough weight) were tested, and the obtained doughs and biscuits were analysed for total phenols content and antioxidant capacity (based on different radical assays). Extract addition increased the phenolic content (up to 134% increase) and antioxidant capacity (up to 244%) of both doughs and biscuits. Extract containing biscuits were also characterised by a different colour. However, oxidation stability, evaluated at accelerated temperature and oxygen conditions, was not improved by the extract incorporation. Cooking led to an average (not always significant) 16% decrease in phenolic content for both enriched and reference recipes. The enrichment level significantly influenced the sensory acceptability, with identification of two clusters of consumers, with one cluster preferring the biscuits with the highest enrichment level and one cluster preferring the biscuits with the lowest level. The results showed that whole wheat cacao biscuits represent an appropriate food matrix to develop pleasant novel products enriched in phenolic compounds from waste grape skins and likeable for regular biscuits consumers.
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19
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Venturini LH, Moreira TFM, da Silva TBV, de Almeida MMC, Francisco CRL, de Oliveira A, de Campos SS, Bilck AP, de Souza Leone R, Tanamati AAC, Gonçalves OH, Leimann FV. Partial Substitution of Margarine by Microencapsulated Chia Seeds Oil in the Formulation of Cookies. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2188-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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MARQUETTI C, SANTOS TBD, KAIPERS KFC, BÖGER BR, TONIAL IB, WAGNER JUNIOR A, LUCCHETTA L, Prado NVD. Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.06717] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Brykova T, Samohvalova O, Grevtseva N, Kasabova K, Grygorenko A. THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.15673/fst.v12i2.945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtained in the southern regions of Ukraine. The grape powders were added to the dough in an amount of 15.0% of the weight of the wheat flour. It has been shown that the presence of powdered grape skins increases the dough’s effective viscosity by 3.9 times, of powdered grape seeds – by 5.4 times, as compared to the reference sample, and it makes the dough more resistant to destruction. Adding powdered grape skins increases the plastic viscosity of the samples by 31.4%, powdered grape seeds – by 38.1%. The higher plastic properties of the dough allow the biscuits to hold their shape better and to retain the pattern on their surface. With grape powders added, the adhesive strength of the dough decreases. When powdered grape skins are added, the adhesion strength decreases by 23.0 %, and if we add powdered grape seeds, by 33.0%. It facilitates the work of moulding equipment and reduces the production losses of the dough during processing and moulding. The values of physicochemical parameters of the quality of butter biscuits – the specific volume and the wetting ability – slightly increase as compared to the reference sample. Products hold their shape better, and do not become runny during baking, because of a higher degree of form stability. Organoleptic indicators of the quality of butter biscuits with experimental additives are becoming better. Biscuits acquire a pleasant nutty taste after adding powdered grape seeds, and the taste and flavour of prunes and raisins after adding powdered grape skins. Butter biscuits take a deep chocolate colour or chocolate with a violet tint.
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22
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Saleh ASM, Wang P, Wang N, Yang S, Xiao Z. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Crit Rev Food Sci Nutr 2018; 59:207-227. [PMID: 28846456 DOI: 10.1080/10408398.2017.1363711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Peng Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
| | - Na Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Shu Yang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Zhigang Xiao
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
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23
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Vural N, Algan Cavuldak Ö, Anlı RE. Multi response optimisation of polyphenol extraction conditions from grape seeds by using ultrasound assisted extraction (UAE). SEP SCI TECHNOL 2018. [DOI: 10.1080/01496395.2018.1442864] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- N. Vural
- Faculty of Engineering, Chemical Engineering Department, Ankara University, Ankara, Turkey
| | - Ö. Algan Cavuldak
- Faculty of Engineering, Food Engineering Department, Bülent Ecevit University, Zonguldak, Turkey
| | - R. E Anlı
- Faculty of Engineering, Food Engineering Department, Ankara University, Ankara, Turkey
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de Almeida MMC, Francisco CRL, de Oliveira A, de Campos SS, Bilck AP, Fuchs RHB, Gonçalves OH, Velderrama P, Genena AK, Leimann FV. Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2057-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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25
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Nguyen T, Kuchera M, Smoot K, Diako C, Vixie B, Ross CF. Consumer Acceptance of a Polyphenolic Coffee Beverage. J Food Sci 2016; 81:S2817-S2823. [DOI: 10.1111/1750-3841.13521] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 08/30/2016] [Accepted: 09/07/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Thuy Nguyen
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Meredith Kuchera
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Katie Smoot
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Charles Diako
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Beata Vixie
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Carolyn F. Ross
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
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26
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Donovan JD, Lee SY, Lee Y. R-Index Measure of Microencapsulated Tributyrin in Gamma-Cyclodextrin Influenced by Drying Method. J Food Sci 2016; 81:S2252-7. [DOI: 10.1111/1750-3841.13415] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 06/14/2016] [Accepted: 07/13/2016] [Indexed: 11/30/2022]
Affiliation(s)
| | - Soo-Yeun Lee
- The Univ. of Illinois at Urbana-Champaign; Champaign IL U.S.A
| | - Youngsoo Lee
- The Univ. of Illinois at Urbana-Champaign; Champaign IL U.S.A
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27
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Tolve R, Galgano F, Caruso MC, Tchuenbou-Magaia FL, Condelli N, Favati F, Zhang Z. Encapsulation of health-promoting ingredients: applications in foodstuffs. Int J Food Sci Nutr 2016; 67:888-918. [DOI: 10.1080/09637486.2016.1205552] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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28
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Reis GM, Faccin H, Viana C, Rosa MBD, de Carvalho LM. Vitis vinifera L. cv Pinot noir pomace and lees as potential sources of bioactive compounds. Int J Food Sci Nutr 2016; 67:789-96. [DOI: 10.1080/09637486.2016.1204595] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Gabriel M. Reis
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | | | - Carine Viana
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
- Center of Health Sciences, UFSM, Santa Maria, Brazil
| | - Marcelo Barcellos da Rosa
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
- Department of Chemistry, UFSM, Santa Maria, Brazil
| | - Leandro M. de Carvalho
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
- Department of Chemistry, UFSM, Santa Maria, Brazil
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Krogsgård Nielsen C, Kjems J, Mygind T, Snabe T, Schwarz K, Serfert Y, Meyer RL. Enhancing the antibacterial efficacy of isoeugenol by emulsion encapsulation. Int J Food Microbiol 2016; 229:7-14. [DOI: 10.1016/j.ijfoodmicro.2016.04.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2015] [Revised: 03/04/2016] [Accepted: 04/01/2016] [Indexed: 10/22/2022]
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Natukunda S, Muyonga JH, Mukisa IM. Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice. Food Sci Nutr 2015; 4:494-507. [PMID: 27386100 PMCID: PMC4930494 DOI: 10.1002/fsn3.311] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Accepted: 10/15/2015] [Indexed: 11/09/2022] Open
Abstract
Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0-10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total phenolics (Folin-Ciocalteu assay), antioxidant activity (2,2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging assay), flavonoid (aluminum chloride assay), condensed tannins content (Vanillin-HCl assay), and consumer acceptability (n = 50) of the products were determined. TSP increased the pH and viscosity and reduced titratable acidity of juice. Incorporation of TSP increased the: total phenolic content (6.84 ± 0.21 to 88.44 ± 0.8 mg GAE/100 mL); flavonoid (4.64 ± 0.03-21.7 ± 0.36 mg CE/100 mL); condensed tannins (0.24 ± 0.01-21.81 ± 0.08 mg CE/100 mL) and total antioxidant activity (4.65 ± 0.88-21.70 ± 0.03 mg VCE/100 mL) of juice. A similar trend was observed for cookies. Maximum sensorially acceptable TSP levels were 1.5% and 6%, respectively, for juice and cookies. TSP can thus be utilized as a source of natural antioxidants in food products.
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Affiliation(s)
- Sheilla Natukunda
- School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda
| | - John H Muyonga
- School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda
| | - Ivan M Mukisa
- School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda
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Torri L, Piochi M, Lavelli V, Monteleone E. Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.059] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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32
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García-Tejeda YV, Salinas-Moreno Y, Martínez-Bustos F. Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.10.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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33
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Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9106-7] [Citation(s) in RCA: 162] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Walker R, Tseng A, Cavender G, Ross A, Zhao Y. Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods. J Food Sci 2014; 79:S1811-22. [PMID: 25102950 DOI: 10.1111/1750-3841.12554] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2014] [Accepted: 06/05/2014] [Indexed: 11/29/2022]
Abstract
Wine grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) and Pinot Grigio WGP (WWGP) substituted wheat flour at concentration of 5%, 10%, and 15% for bread, 10%, 15%, 20%, and 25% RWGP for brownies, and 5%, 10%, and 15% RWGP or 10%, 15%, and 20% WWGP for muffins. The finished products were evaluated for total phenolic content (TPC), radical scavenging activity (RSA), and total DF, as well as physicochemical and sensory properties. WGP flour blends were also tested for solvent retention capacity (SRC). The highest TPC and RSA values for bread and muffins were achieved in 15% RWGP fortified samples with TPC and RSA values of 68.32 mg gallic acid equivalent (GAE)/serving and 80.70 AAE mg/serving, respectively for bread, and 2164 mg GAE/serving and 1526 mg AAE/serving, respectively for muffins. Brownies fortified with 10% RWGP had the highest RSA value (115.52 mg AAE/serving) while the control had the highest TPC value (1152 mg GAE/serving). Breads and muffins with 15% RWGP and brownies with 25% RWGP had the highest amount of DF (6.33, 12.32, and 7.73 g/serving, respectively). Sensory evaluation concluded that there is no difference in overall liking of 5% and 10% RWGP breads and muffins or 15% and 20% WGP brownies compared to the controls. This study demonstrated that WGP is a viable functional ingredient in bakery goods to increase TPC, RSA, and DF in consumer's diets.
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Affiliation(s)
- Rebecca Walker
- Dept. of Food Science and Technology, 100 Wiegand Hall, Regon State Univ, Corvallis, OR, 97331, U.S.A
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Cheng L, Jin C, Zhang Y. Investigation of Variations in the Acrylamide andNε-(Carboxymethyl) Lysine Contents in Cookies during Baking. J Food Sci 2014; 79:T1030-8. [DOI: 10.1111/1750-3841.12450] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Accepted: 02/18/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Lu Cheng
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
| | - Cheng Jin
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
| | - Ying Zhang
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
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36
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Radočaj O, Dimić E, Tsao R. Effects of Hemp (Cannabis sativaL.) Seed Oil Press-Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten-Free Crackers. J Food Sci 2014; 79:C318-25. [DOI: 10.1111/1750-3841.12370] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2013] [Accepted: 12/29/2013] [Indexed: 12/21/2022]
Affiliation(s)
- Olga Radočaj
- Faculty of Technology; Univ. of Novi Sad; Bulevar cara Lazara 1 21000 Novi Sad Serbia
| | - Etelka Dimić
- Faculty of Technology; Univ. of Novi Sad; Bulevar cara Lazara 1 21000 Novi Sad Serbia
| | - Rong Tsao
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; 93 Stone Road West Guelph Ontario N1G 5C9 Canada
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