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Yilmaz-Ersan L, Suna G. Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae. Talanta 2024; 272:125801. [PMID: 38447466 DOI: 10.1016/j.talanta.2024.125801] [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: 10/23/2023] [Revised: 01/09/2024] [Accepted: 02/13/2024] [Indexed: 03/08/2024]
Abstract
The objective of this study is to evaluate the influence of mixed L. acidophilus LA-5 and enrichment with microalgae (C. vulgaris and A. platensis) on metabolomic formation in a brined cheese matrix. Microbiological, compositional, and metabolomic characterization were investigated during the ripening. It was found that the nutritional quality indices of the samples were based on amino acid and fatty acid characterization. Fifty-six metabolomics including fatty acids, amino acids, organic acids, minerals, and vitamins were detected using the HPLC-DAD, GC-MS, and ICP-OES-based methods. The results indicated that the enrichment with probiotic strain and microalgae led to an increase in the nutritional quality indices such as EAAI, NI, BV, MUFA/SFA, h/H, and DFA. The chemometric analysis (e.g. HCA and PCA) presented the variance between the cheese samples based on their attributes. The identification of cheese metabolomics throughout the ripening could be used for a better understanding of the functional ingredients-cheese matrix relationships and as a directive approach for novel dairy products in other metabolomic-related studies.
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Affiliation(s)
- Lutfiye Yilmaz-Ersan
- Bursa Uludag University, Faculty of Agriculture, Department of Food Engineering, Bursa, Turkiye.
| | - Gizem Suna
- Bursa Uludag University, Graduate School of Natural and Applied Sciences, Bursa, Turkiye
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Pan X, Ji H, Gong XX, Yang WT, Jin Z, Zheng Y, Ding S, Xia H, Shen Z, Shao JF. Screening and evaluation of bamboo shoots: Comparing the content of trace elements from 100 species. Food Chem X 2024; 21:101071. [PMID: 38187944 PMCID: PMC10767165 DOI: 10.1016/j.fochx.2023.101071] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/11/2023] [Accepted: 12/12/2023] [Indexed: 01/09/2024] Open
Abstract
Hundreds of bamboo shoots have been reported to be edible, but the accumulation of trace elements and hazardous elements in bamboo shoots is poorly understood. Here, 100 bamboo species have been evaluated by screening elements including B, Fe, Mn, Cu, Zn, Cd, Pb and As in bamboo shoots using different assessment systems. Bamboo shoots displayed different morphological characteristics, and large differences were found in the concentration of elements. Most bamboo shoots were rich in Fe and Zn and low concentrations of hazardous elements, but the concentration of Cd and Pb exceeded the maximum permissible limits of tuber vegetables in some bamboo species. Different bamboo shoots were ranked differently in the four assessment systems, and the comprehensive evaluation assigned final scores to all 100 bamboo shoots. This study provides valuable recommendations for selecting high-quality bamboo shoots that are rich in trace elements nutrition while minimizing the potential for hazardous element accumulation.
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Affiliation(s)
- Xianyu Pan
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Haibao Ji
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Xiu Xiu Gong
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Wang Ting Yang
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Zetao Jin
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Yiting Zheng
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Sijie Ding
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Haitao Xia
- Zhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou, China
| | - Zhenming Shen
- Agricultural and Forestry Technology Promotion Center of Lin’An 311300, China
| | - Ji Feng Shao
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
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Makokha MP, Muliro PS, Ngoda PN, Ghemoh CJ, Subramanian S, Xavier C, Ochieng BO, Ekesi S, Tanga CM. Unravelling the nutritional and health benefits of wheat bread enriched with meat powder from laying hen fed diet with insect ( Hermetia illucens) meal. Heliyon 2023; 9:e20506. [PMID: 37810857 PMCID: PMC10551561 DOI: 10.1016/j.heliyon.2023.e20506] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 10/10/2023] Open
Abstract
Wheat bread is among stable foods that are nutritionally imbalanced, thus enrichment is crucial. We evaluated the nutritional impact of high-valued wheat bread enriched with varying levels of meat powder from hen fed diet with insect (Hermetia illucens)-based meal. Crude protein and ash in bread increased with increasing inclusion of meat powder. Limiting amino acids like lysine and threonine in enriched bread products increased by 3.0-4.5 and 1.8-3.1-folds, respectively. Omega 3 fatty acids were significantly enhanced in bread fortified with meat powder. Vitamins (retinol, nicotinic acid, and pantothenic acid) were significantly increased in supplemented bread products. Iron, zinc, and calcium increased by 1.1, 1.2 and 3.0-folds in enriched bread with 30% meat powder. Colour, flavour and overall acceptability of breads prepared with 25 and 30% meat powder were highly ranked. Our findings demonstrate that meat powder (i.e., from hen fed insect-based diets) enrichment would provide added health and nutritional benefits to bread products without having adverse effects on any functional or sensory properties. Thus, this could be a novel strategy and trend for improving bread products, that might generate increasing demand for a healthier consumer-oriented lifestyle.
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Affiliation(s)
- Marcasy P. Makokha
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Patrick S. Muliro
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Peninah N. Ngoda
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Changeh J. Ghemoh
- Centre for African Bio-Entrepreneurship (CABE), 25535-00603, Lavington, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| | - Cheseto Xavier
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| | - Brian O. Ochieng
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
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Rachman A, Brennan MA, Morton J, Torrico D, Brennan CS. In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition. Food Science and Human Wellness 2023. [DOI: 10.1016/j.fshw.2022.07.054] [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: 10/14/2022]
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Prieto-Vázquez del Mercado P, Mojica L, Morales-Hernández N. Protein Ingredients in Bread: Technological, Textural and Health Implications. Foods 2022; 11:foods11162399. [PMID: 36010405 PMCID: PMC9407068 DOI: 10.3390/foods11162399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/01/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health.
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Lin J, Xiang H, Sun-waterhouse D, Cui C, Wang W. Deep eutectic solvents and alkaline extraction of protein from seabuckthorn seed meal: a comparison study. Food Science and Human Wellness 2022; 11:1028-35. [DOI: 10.1016/j.fshw.2022.03.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhou Y, Ouyang B, Duan M, Lv X, Zhou X. Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing. Food Chem X 2022; 14:100350. [PMID: 35669455 PMCID: PMC9163690 DOI: 10.1016/j.fochx.2022.100350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 05/08/2022] [Accepted: 05/24/2022] [Indexed: 11/21/2022] Open
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Hosseini Shekarabi SP, Shahbazi M. Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread. Journal of Aquatic Food Product Technology 2021. [DOI: 10.1080/10498850.2021.2008078] [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] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Mahsa Shahbazi
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Kartikaningsih H, Yahya Y, Yuniar T, Jaziri AA, Zzaman W, Kobun R, Huda N. The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom. Potr S J F Sci 2021. [DOI: 10.5219/1657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p <0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p >0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.
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Miranda-Ramos KC, Haros CM. Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread. Foods 2020; 9:foods9121859. [PMID: 33322832 PMCID: PMC7764627 DOI: 10.3390/foods9121859] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [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: 11/01/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 01/29/2023] Open
Abstract
With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).
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Affiliation(s)
- Karla Carmen Miranda-Ramos
- Faculty of Chemical Engineering, University of Guayaquil, Cdla. Universitaria Av. Delta y Av. Kennedy, Guayaquil 090514, Ecuador;
- Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain
| | - Claudia Monika Haros
- Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain
- Correspondence: ; Tel.: +34-963-900-022; Fax: +34-963-636-301
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Liu Y, Zhang X, Ding B, Ding W, Xiao S, Song J, Lyu Q, Ke Y, Wang X, Fu Y. Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage. Int J Biol Macromol 2020; 163:1866-74. [PMID: 32971165 DOI: 10.1016/j.ijbiomac.2020.09.122] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 08/13/2020] [Accepted: 09/17/2020] [Indexed: 11/21/2022]
Abstract
The retrogradation of starch occurs in the process of freezing storage of par-baked baguette, resulting in easy staling and a decrease of consumer acceptance. The objective of this study was to assess whether the staling of par-baked baguette could be improved by the addition of Arabic gum (AG), Sodium alginate (SA), and Sesbania gum (SG). The physical, thermal dynamic, and microstructure properties of par-baked baguette during frozen storage were analyzed. The addition of hydrocolloid increased the moisture of the baguette and delayed the water migration, which was beneficial to improve the dough formation and gas capacity, hinder the growth of ice crystals, and reduce the hardness of the baguette. These properties were more pronounced with increasing freezing storage periods. These hydrocolloids could slow down the rate of recrystallization, which reduced the enthalpy change and crystallinity of par-baked baguette. It was also found that the hydrocolloids incorporated baguette was smooth in the crumb microstructure. In general, these results suggested that the incorporation of hydrocolloids improved the quality and anti-staling mechanism of the par-baked baguette during frozen storage which can be used as potential improvers to increase freezing stability in the formulation of the baguette.
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