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Jaddu S, Sonkar S, Seth D, Dwivedi M, Pradhan RC, Goksen G, Kumar Sarangi P, Režek Jambrak A. Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview. Food Chem X 2024; 22:101266. [PMID: 38486618 PMCID: PMC10937106 DOI: 10.1016/j.fochx.2024.101266] [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: 01/17/2024] [Revised: 02/28/2024] [Accepted: 02/29/2024] [Indexed: 03/17/2024] Open
Abstract
Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization.
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Affiliation(s)
- Samuel Jaddu
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Shivani Sonkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Dibyakanta Seth
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin 8 Tarsus Organized Industrial Zone, Tarsus University, 33100, Mersin, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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de Oliveira I, Chrysargyris A, Finimundy TC, Carocho M, Santos-Buelga C, Calhelha RC, Tzortzakis N, Barros L, Heleno SA. Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers. Food Chem 2024; 438:137976. [PMID: 37980870 DOI: 10.1016/j.foodchem.2023.137976] [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: 07/29/2023] [Revised: 10/27/2023] [Accepted: 11/10/2023] [Indexed: 11/21/2023]
Abstract
Pansy and viola edible flowers were grown hydroponically with different levels of Mg and Mn. The nutritional composition was determined using standard methods. Free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds were analyzed using various HPLC and GC devises. The extract's antimicrobial, antioxidant, cytotoxicity, and anti-inflammatory activity were assessed. The results indicated that Mg enrichment negatively affected plant growth and mineral accumulation but improved photosynthetic performance. The edible flowers contained significant amounts of protein, low levels of fat, and varying sugar contents, such as glucose and fructose. Various fatty acids and phenolic compounds were identified, with different concentrations depending on the treatment. The flowers exhibited antioxidant potential, antimicrobial activity, cytotoxic effects, and anti-inflammatory properties. The correlations between the investigated parameters not only expand knowledge on Mg and Mn interaction but also catalyze significant advancements in sustainable agriculture and food health, fostering a healthier and more conscious future.
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Affiliation(s)
- Izamara de Oliveira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Spain
| | - Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus
| | - Tiane C Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Spain
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Nikolaos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Sugimoto M, Yuan X, Uechi K, Sasaki S. The nutritional profile of commercial complementary foods in Japan: comparison between low- and high-price products. Br J Nutr 2023; 130:1595-1608. [PMID: 36912086 PMCID: PMC10564588 DOI: 10.1017/s0007114523000612] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/21/2023] [Accepted: 03/06/2023] [Indexed: 03/14/2023]
Abstract
Despite the increasing market share of commercial complementary foods, their nutritional characteristics and those associated with the price of products are still unknown in Japan. We compared the nutritional characteristics of commercially available complementary foods of different price levels in Japan. Data were obtained from the websites of Japanese brands of infant and young children's food. Nutrient profiles (unit/100 g), ingredients and food additives were compared between low- and high-priced products by product type. Sixty-three dry meals, 425 soft meals, 187 snacks and sweets, and 60 drinks were analysed. One-fifth of meals and snacks exceeded the CODEX-defined limit (200 mg Na/100 g). Most products lacked content information on nutrients non-mandated to be indicated. High-priced soft meals contained more protein (2·5 v. 1·9 g/100 g) and less Na (0·18 v. 0·46 g/100 g), less frequently used ≥ 1 added sugar (23 % v. 82 %), and less frequently used food additives than low-priced products; however, they had a lower variety of ingredients. The prevalence of products containing ≥ 1 added sugar was higher in low-priced snacks and sweets (91 % v. 77 %) but lower in drinks (48 % v. 84 %) than in their high-priced counterparts. High Na content is a concern among commercial complementary foods in Japan. Nonetheless, the relationship between the price and nutritional profile of these foods differs by product type. High-priced soft meals might be more favourable regarding nutrient content but not the variety of ingredients than low-priced counterparts. These findings elucidate the nutritional characteristics of commercial complementary foods in Japan.
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Affiliation(s)
- Minami Sugimoto
- Institute for Future Initiatives, University of Tokyo, Tokyo113-0033, Japan
- Department of Environmental and Occupational Health, School of Medicine, Toho University, Tokyo143-8540, Japan
| | - Xiaoyi Yuan
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Tokyo162-8636, Japan
| | - Ken Uechi
- Division of Community Health Nursing, Faculty of Health Science, Toho University, 2-2-1 Miyama, Chiba274-8510, Japan
| | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo113-0033, Japan
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Urrutia RI, Jesser EN, Gutierrez VS, Rodriguez S, Gumilar F, Murray AP, Volpe MA, Werdin-González JO. From waste to food and bioinsecticides: An innovative system integrating Tenebrio molitor bioconversion and pyrolysis bio-oil production. Chemosphere 2023; 340:139847. [PMID: 37595689 DOI: 10.1016/j.chemosphere.2023.139847] [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] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 08/20/2023]
Abstract
To achieve a waste-free clean production, the present study aimed to valorize an underused agroindustrial byproduct (rice bran) by mealworms bioconversion and produce bio-oil from pyrolysis of insect excreta (frass) as bioinsecticide. To reach the first goal, the suitability of rice bran (RB) versus standard diet, wheat bran (WB), was examined by determining feed conversion, growth performance, and nutritional profile of T. molitor larvae. RB diet was an appropriate feed substrate for breeding mealworms, as evidenced by their high survival rates, optimal feed conversion parameters, and its capability to support the growth and life cycle of this insect. Besides, RB did not affect soluble larval protein content but modified crude fat content and fatty acid profile. In order to address the second aim, egested frass from RB and WB were subjected to pyrolysis to obtain bio-oils. The main compound was acetic acid (≈37%) followed by 1,6-anhydro-β-d-glucopyranose (from 16 to 25%), as measured by GC-MS analysis. Nitrogen-containing chemicals accounted for ≈10%. Frass bio-oils could represent a novel source of bioinsecticides due to their bioeffectiveness in insect pests of economic importance (Plodia interpunctella and Tribolium castaneum) and medical interest (Culex pipiens pipiens). For P. interpunctella adults, frass bio-oils produced insecticidal activity by fumigant and contact exposure whereas for T. castaneum adults, just fumigant. By a miniaturized model that simulates semireal storage conditions, it was seen that, on T. castaneum, frass RB bio-oil generated higher repellent effect than frass WB. Finally, bio-oils proved to have larvicidal activity against Cx. p. pipiens.
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Affiliation(s)
- Rodrigo Iñaki Urrutia
- Instituto de Ciencias Biológicas y Biomédicas del Sur, INBIOSUR (CONICET-UNS), San Juan 671, 8000, Bahía Blanca, Argentina
| | - Emiliano Nicolas Jesser
- Instituto de Química del Sur, INQUISUR (CONICET-UNS), Av. Alem 1253, 8000, Bahía Blanca, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), San Juan 670, 8000, Bahía Blanca, Argentina
| | - Victoria Soledad Gutierrez
- Instituto de Química del Sur, INQUISUR (CONICET-UNS), Av. Alem 1253, 8000, Bahía Blanca, Argentina; Departamento de Química, Universidad Nacional del Sur (UNS), Av. Alem 1253, 8000, Bahía Blanca, Argentina
| | - Silvana Rodriguez
- Instituto de Química del Sur, INQUISUR (CONICET-UNS), Av. Alem 1253, 8000, Bahía Blanca, Argentina; Departamento de Química, Universidad Nacional del Sur (UNS), Av. Alem 1253, 8000, Bahía Blanca, Argentina
| | - Fernanda Gumilar
- Instituto de Ciencias Biológicas y Biomédicas del Sur, INBIOSUR (CONICET-UNS), San Juan 671, 8000, Bahía Blanca, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), San Juan 670, 8000, Bahía Blanca, Argentina
| | - Ana Paula Murray
- Instituto de Química del Sur, INQUISUR (CONICET-UNS), Av. Alem 1253, 8000, Bahía Blanca, Argentina; Departamento de Química, Universidad Nacional del Sur (UNS), Av. Alem 1253, 8000, Bahía Blanca, Argentina
| | - Maria Alicia Volpe
- Departamento de Química, Universidad Nacional del Sur (UNS), Av. Alem 1253, 8000, Bahía Blanca, Argentina
| | - Jorge Omar Werdin-González
- Instituto de Ciencias Biológicas y Biomédicas del Sur, INBIOSUR (CONICET-UNS), San Juan 671, 8000, Bahía Blanca, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), San Juan 670, 8000, Bahía Blanca, Argentina.
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Meyer F, Hutmacher A, Lu B, Steiger N, Nyström L, Narciso JO. Vegan shrimp alternative made with pink oyster and lion's mane mushrooms: Nutritional profiles, presence of conjugated phenolic acids, and prototyping. Curr Res Food Sci 2023; 7:100572. [PMID: 37664006 PMCID: PMC10474366 DOI: 10.1016/j.crfs.2023.100572] [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: 04/07/2023] [Revised: 08/17/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
The increasing demand for seafood is responsible for many environmental impacts, especially caused by aquaculture. Shrimp accounts for a substantial part of seafood production and therefore also for negative effects associated with it. This work aimed to develop a mushroom-based shrimp analogue with a texture similar to shrimp using the fruiting bodies of pink oyster mushroom (Pleurotus djamor) and lion's mane (Hericium erinaceus). Three flushes of pink oyster mushrooms and a first flush of lion's mane mushroom were analysed regarding their nutritional composition and whether they are suitable shrimp alternatives. The two mushrooms are rich in proteins (∼32% and ∼26% w/w for the first flush of pink oyster and lion's mane, respectively). The protein content of pink oyster mushroom decreased and the dietary fibre content increased across the different flushes. The antioxidants in the mushrooms were extracted using different methods, whereby aqueous extracts mostly excelled in terms of antioxidant activity. Hydrolysis confirmed the presence of conjugated p-coumaric acid in both mushrooms and possibly conjugated caffeic acid in pink oyster. Texture analysis results of the prototypes were close to the values of fried shrimp. However, although the sensory qualities of the final prototypes were perceived as similar to shrimp, further improvements in the recipe are necessary to make the prototypes indistinguishable from shrimp.
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Affiliation(s)
- Flavia Meyer
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Aline Hutmacher
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Beverly Lu
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Nadja Steiger
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
| | - Joan Oñate Narciso
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, ETH Zürich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
- Department of Food Technology, Engineering and Science, Universitat de Lleida – Agrotecnio CeRCA Center, Avda. Rovira Roure 191, 25198, Lleida, Spain
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de Las Heras-Delgado S, Shyam S, Cunillera È, Dragusan N, Salas-Salvadó J, Babio N. Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints. Food Res Int 2023; 169:112857. [PMID: 37254431 DOI: 10.1016/j.foodres.2023.112857] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 12/01/2022] [Revised: 04/14/2023] [Accepted: 04/16/2023] [Indexed: 06/01/2023]
Abstract
BACKGROUND Plant-Based Alternative Products (PBAPs) to meat and dairy are increasingly available. Their relative nutritional quality in comparison to animal-based homologs is poorly documented. OBJECTIVE To characterize and evaluate the plant-based alternatives available on the market in Spain in comparison to animal products in terms of their nutritional composition and profile, and degree of processing. METHODS Nutritional information for PBAPs and homologs were obtained from the Spanish 'Veggie base', branded food composition database. Five PBAPs categories (cheese, dairy products, eggs, meat, and fish, n = 922) were compared to animal-based processed (n = 922) and unprocessed (n = 381) homologs, using the modified version of the Food Standard Agency Nutrient Profiling System (FSAm-NPS score) and NOVA classification criteria. RESULTS Compared to processed or unprocessed animal food, PBAPs contain significantly higher sugar, salt, and fiber. PBAPs for fish, seafood, and meat were lower in protein and saturated fatty acids. Overall, 68% of PBAPs, 43% of processed and 75% of unprocessed animal-homologs had Nutri-Score ratings of A or B (most healthy). About 17% of PBAPs, 35% of processed and 13% of unprocessed animal-based food were in Nutri-Score categories D or E (least healthy). Dairy, fish, and meat alternatives had lower FSAm-NPS scores (most healthy), while cheese alternatives scored higher (least healthy) than animal-based homologs. Unprocessed fish and meat were healthier than similar PBAPs based on FSAm-NPS criteria. Approximately 37% of PBAPs and 72% of processed animal-based products were ultra-processed food (NOVA group 4). Within the ultra-processed food group, Nutri-Score varied widely. CONCLUSIONS Most PBAPs had better nutrient profile than animal-based homologs. However, cheese, fish and meats PBAPs had poorer nutrient profile and were more processed. Given the high degree of processing and variable nutritional profile, PBAPs require a multi-dimensional evaluation of their health impact.
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Affiliation(s)
- Sara de Las Heras-Delgado
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain; Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain
| | - Sangeetha Shyam
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain; Centre for Translational Research, Institute for Research, Development and Innovation (IRDI), International Medical University, Kuala Lumpur, Malaysia
| | - Èrica Cunillera
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain
| | - Natalia Dragusan
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain
| | - Jordi Salas-Salvadó
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain; Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain.
| | - Nancy Babio
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Reus, Spain; Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain.
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Takeda T, Sudo N, Tsuboyama-Kasaoka N, Shimada I, Sato K, Shibamura Y, Nagao-Sato S. Meal plans for meeting the reference values using food items available in shelters. BMC Nutr 2023; 9:73. [PMID: 37353826 DOI: 10.1186/s40795-023-00726-9] [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] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Accepted: 06/14/2023] [Indexed: 06/25/2023] Open
Abstract
BACKGROUND We have suggested "Revised Nutritional Reference Values for Feeding at Evacuation Shelters" (Revised RV) as a daily nutritional recommendation for meals served at evacuation shelters where poor diets had been reported. Since there are no meal examples to satisfy the Revised RV, our objectives were, for the future meal provision, to develop nutritionally adequate meal plans using the foods served at shelters in the past and to examine if the Revised RV could be met by changing combination of foods available. METHODS In this case study using secondary data, we analyzed food weights of 86 meals served and recorded at 12 shelters after the heavy rains in July 2020. We obtained these data from Kumamoto Prefecture that was damaged and asked us dietary assessment for nutrition assistance. Foods were classified into 3 types according to the check mark in the record sheets: food aid (commercial packaged food), boxed meal, and hot meal service. We counted serving frequency of each food and analyzed nutritional differences by their combinations. Menus were devised by choosing foods that were served more frequently or were more nutritious among those served at shelters. The target values for one meal were set at 1/3 of the Revised RV for energy, protein, vitamins B1, B2, and C, and salt. RESULTS None of the meals served in the shelters satisfied the target. We created 2 menus using food aid only: (#1 curry doughnut, milk with long shelf-life, and orange jelly) and (#2 salmon rice ball, ham and cheese sandwich, and vegetable juice); 1 menu by combination of boxed meal and food aid: (#3 boxed meal and vegetable juice); and 2 menus by combination of hot meal service and food aid: (#4 chicken meatball soup, packaged tofu, soy sauce, preprocessed white rice, and bottled green tea) and (#5 bamboo shoots rice, chicken and vegetable miso soup, and bottled green tea). Planned menus generally contained more energy, protein, and vitamins and less salt than the meals served. Their vitamin C contents were especially higher. CONCLUSION Nutritionally adequate meals could be planned by changing the combination of foods available in shelters.
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Affiliation(s)
- Tamaki Takeda
- The Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan
| | - Noriko Sudo
- Natural Science Division, Faculty of Core Research, Ochanomizu University, Tokyo, Japan.
| | - Nobuyo Tsuboyama-Kasaoka
- Section of Global Disaster Nutrition, International Center for Nutrition and Information, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan
| | - Ikuko Shimada
- Department of Nutrition, Faculty of Nutrition, University of Kochi, Kochi, Japan
| | - Keiichi Sato
- School of Network and Information, Senshu University, Kawasaki, Japan
| | - Yuki Shibamura
- The Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan
| | - Sayaka Nagao-Sato
- The Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan
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Pereira LV, Salvador MR, Silva BS, Pinheiro-Sant'Ana HM, Della Lucia CM, Teixeira RDBL, Cardoso LDM. Nutritional aspects of non-conventional edible plants from Brazil: Caruru (Amaranthus spinosus L) and trapoeraba (Commelina benghalensis). Food Res Int 2023; 166:112583. [PMID: 36914315 DOI: 10.1016/j.foodres.2023.112583] [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: 08/31/2022] [Revised: 01/30/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023]
Abstract
Caruru (Amaranthus spinosus L) and trapoeraba (Commelina benghalensis) are NCEPs introduced into Brazil and are widely used by certain communities. Given the lack of information on carotenoids, vitamins, and minerals present in A. spinosus and C. benghalensis grown in Brazil, this study aimed to determine the proximate composition and the micronutrient profile of these two NCEPs obtained from family farming in the Middle Doce River (Médio Rio Doce) region in the state of Minas Gerais, Brazil. The proximate composition was evaluated using AOAC methods, vitamin E by HPLC with fluorescence detection, vitamin C and carotenoids by HPLC-DAD, and minerals by atomic emission spectrometry with inductively coupled plasma. In summary, the leaves of A. spinosus exhibited a high content of dietary fiber (10.20 g.100 g-1), potassium (708.8 mg·100 g-1), iron (4.0 mg·100 g-1) and β-carotene (6.94 mg·100 g-1), while the leaves of C. benghalensis were sources of potassium (1399.31 mg·100 g-1), iron (5.7 mg·100 g-1), calcium (163 mg·100 g-1), zinc (1.3 mg·100 g-1), ascorbic acid (23.61 mg·100 g-1), and β-carotene (31.33 mg·100 g-1). It was therefore concluded that C. benghalensis and A. spinosus, especially, presented excellent potential as important nutritional sources for human consumption, highlighting the gap existing between the available technical and scientific material, thus making them an important and necessary axis of research.
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Affiliation(s)
- Lucélia Vieira Pereira
- Postgraduate Program in Applied Health Sciences, Federal University of Juiz de Fora, Governador Valadares, MG, Brazil.
| | - Maiara Rodrigues Salvador
- Multicenter Postgraduate Program in Biochemistry and Molecular Biology, Federal University of Juiz de Fora, Governador Valadares, MG, Brazil
| | - Beatriz Souza Silva
- Department of Nutrition, Federal University of Juiz de Fora, Governador Valadares, MG, Brazil
| | | | | | | | - Leandro de Morais Cardoso
- Postgraduate Program in Applied Health Sciences, Federal University of Juiz de Fora, Governador Valadares, MG, Brazil; Department of Nutrition, Federal University of Juiz de Fora, Governador Valadares, MG, Brazil.
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Moura Nadolny J, Best O, Netzel G, Shewan HM, Dao Thi Phan A, Smyth HE, Stokes JR. Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species. Food Res Int 2023; 163:112269. [PMID: 36596180 DOI: 10.1016/j.foodres.2022.112269] [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: 07/04/2022] [Revised: 11/21/2022] [Accepted: 11/27/2022] [Indexed: 12/12/2022]
Abstract
Three of nineteen Araucaria tree species from around the world produce large edible seeds. While composition is established for edible pinhão and piñones nuts from Brazil and Chile, respectively, the first detailed characterisation for the composition of edible Araucaria bidwillii (bunya nut) from Australia is provided. Almost half of the kernel weight is moisture and the main component in the dried kernel is starch. Whilst low in protein and fat, it contains all essential amino acids and half the fatty acids are polyunsaturated (Omega-3 and 6). Bunya nuts are a source of dietary fibre, folate and minerals (Cu, Mn, Fe, Mg), while the nut husks and inner coating are high in phenolics, mainly catechin. The composition supports the Traditional Knowledge of Aboriginal Australians that the bunya nut is an energy dense and nutrient rich food. Similarities in the composition among the three different edible varieties were found, which should assist in developing sustainable value chain propositions via shared knowledge on processing and utilisation.
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Affiliation(s)
| | - Odette Best
- School of Nursing and Midwifery, University of Southern Queensland, Ipswich, QLD 4305, Australia
| | - Gabriele Netzel
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Heather M Shewan
- School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Anh Dao Thi Phan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia.
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10
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Naravane T, Tagkopoulos I. Machine learning models to predict micronutrient profile in food after processing. Curr Res Food Sci 2023; 6:100500. [PMID: 37151381 PMCID: PMC10160345 DOI: 10.1016/j.crfs.2023.100500] [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: 10/26/2022] [Revised: 02/28/2023] [Accepted: 04/02/2023] [Indexed: 05/09/2023] Open
Abstract
The information on nutritional profile of cooked foods is important to both food manufacturers and consumers, and a major challenge to obtaining precise information is the inherent variation in composition across biological samples of any given raw ingredient. The ideal solution would address precision and generability, but the current solutions are limited in their capabilities; analytical methods are too costly to scale, retention-factor based methods are scalable but approximate, and kinetic models are bespoke to a food and nutrient. We provide an alternate solution that predicts the micronutrient profile in cooked food from the raw food composition, and for multiple foods. The prediction model is trained on an existing food composition dataset and has a 31% lower error on average (across all foods, processes and nutrients) than predictions obtained using the baseline method of retention-factors. Our results argue that data scaling and transformation prior to training the models is important to mitigate any yield bias. This study demonstrates the potential of machine learning methods over current solutions, and additionally provides guidance for the future generation of food composition data, specifically for sampling approach, data quality checks, and data representation standards.
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Affiliation(s)
- Tarini Naravane
- Biological Systems Engineering, University of California at Davis, United States
- Genome Center, University of California at Davis, United States
| | - Ilias Tagkopoulos
- Department of Computer Science, University of California at Davis, United States
- Genome Center, University of California at Davis, United States
- Corresponding author. Department of Computer Science, University of California at Davis, United States.
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11
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Seena S, Gutiérrez IB, Barros J, Nunes C, Marques JC, Kumar S, Gonçalves AMM. Impacts of low concentrations of nanoplastics on leaf litter decomposition and food quality for detritivores in streams. J Hazard Mater 2022; 429:128320. [PMID: 35114454 DOI: 10.1016/j.jhazmat.2022.128320] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [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: 10/22/2021] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 06/14/2023]
Abstract
In forested streams, leaf litter decomposition is a vital ecosystem process, governed primarily by aquatic hyphomycetes. These fungi are crucial mediators of nutrients and energy to invertebrates and higher trophic levels. Very little information is available on the impact of low concentrations of different sizes of nanoplastic particles (NPPs) on leaf litter decomposition and aquatic hyphomycetes communities. Besides, NPPs impact on leaf litter nutritional quality and invertebrate feeding behaviour is unknown. We conducted a microcosm assay with varying concentrations (0-25 μg L-1) of small (100 nm; SNPPs) and large (1000 nm; LNPPs) plastic particles to assess their impact on leaf litter decomposition, sporulation rates and community structure of aquatic hyphomycetes. Furthermore, leaf litter was retrieved and fed to invertebrates to assess feeding rates. Our results indicated that leaf litter decomposition, fungal sporulation and abundance were significantly affected by NPPs concentrations and sizes. By contrast, leaf litter nutritional quality was impacted only by sizes. The NPPs, particularly SNPPs, augmented leaf litter polyunsaturated fatty acids (18-31%), consequently improving food quality; however, invertebrates' feeding rates were not impacted. Overall, our study provides novel insights on the risks posed by NPPs with pronounced impact at the basal trophic level.
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Affiliation(s)
- Sahadevan Seena
- Marine and Environmental Sciences Centre (MARE), Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, Coimbra 3000-456, Portugal.
| | - Irene B Gutiérrez
- Marine and Environmental Sciences Centre (MARE), Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, Coimbra 3000-456, Portugal
| | - Juliana Barros
- Marine and Environmental Sciences Centre (MARE), Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, Coimbra 3000-456, Portugal
| | - Cláudia Nunes
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Aveiro 3810-193, Portugal
| | - João Carlos Marques
- Marine and Environmental Sciences Centre (MARE), Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, Coimbra 3000-456, Portugal
| | - Santosh Kumar
- Division of Chemical Engineering, Konkuk University, Seoul 05029, South Korea
| | - Ana M M Gonçalves
- Marine and Environmental Sciences Centre (MARE), Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, Coimbra 3000-456, Portugal; Department of Biology & CESAM, University of Aveiro, Aveiro 3810-193, Portugal
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12
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Zhou X, Jia X, Zhang Z, Chen K, Wang L, Chen H, Yang Z, Li C, Zhao L. AgNPs seed priming accelerated germination speed and altered nutritional profile of Chinese cabbage. Sci Total Environ 2022; 808:151896. [PMID: 34826474 DOI: 10.1016/j.scitotenv.2021.151896] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [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: 10/04/2021] [Revised: 11/10/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
In this study, the performance of AgNPs-priming (20, 40, and 80 mg/L) on the seed germination, yield, and nutritional quality of Chinese cabbage were evaluated. We found that AgNPs-priming at 20 and 40 mg/L for 15 h significantly accelerated seed germination speed and seedling development. Cabbage seeds primed with different concentrations of AgNPs (0, 20, 40, and 80 mg/L) were then planted in a real soil and allowed to grow for 1 month in greenhouse. Results showed that AgNPs-priming at 40 mg/L significantly increased cabbage yield by 44.3%. Gas chromatography-mass spectrometry (GC-MS) combining with sparse partial least squares-discriminant analysis (sPLS-DA) reveals that AgNPs priming altered the metabolite profile of cabbage leaves in a dose-dependent manner, decreasing carbohydrates and increasing nitrogen related compounds. This indicates that the metabolic stimulation during germination stage can influence the entire life cycle of cabbage. The nutritional quality of cabbage edible leaves was evaluated by liquid chromatography with tandem mass spectrometry (LC-MS/MS) and inductively coupled plasma-mass spectrometry (ICP-MS). Results showed that AgNPs-priming at all tested concentrations significantly increased the content of essential amino acids for several folds in cabbage leaves, including alanine, aspartic acid, glutamine, glutamic acid, histidine, isoleucine, leucine, lysine, phenylalanine, proline, serine, threonine, tyrosine, and valine. Meanwhile, AgNPs-priming (40 mg/L) significantly increased iron (Fe) content by 23.8% in cabbage leaves. Ag did not bioaccumulate in edible tissues, indicating the bio-safety of AgNPs-priming. These results suggest that AgNPs-priming is a low-cost and eco-friendly approach to increase crop yield and nutritional quality.
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Affiliation(s)
- Xiaoding Zhou
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210023, China
| | - Xiaorong Jia
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210023, China
| | - Zhaohui Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210023, China
| | - Keyu Chen
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210023, China
| | - Lianhong Wang
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210023, China
| | - Huimin Chen
- SCIEX Analytial Instrument Trading Co., Shanghai 200335, China
| | - Zong Yang
- SCIEX Analytial Instrument Trading Co., Shanghai 200335, China
| | - Chengdu Li
- SCIEX Analytial Instrument Trading Co., Shanghai 200335, China
| | - Lijuan Zhao
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environment, Nanjing University, Nanjing 210023, China.
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13
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Torbica A, Belović M, Popović L, Čakarević J, Jovičić M, Pavličević J. Comparative study of nutritional and technological quality aspects of minor cereals. J Food Sci Technol 2021; 58:311-322. [PMID: 33505075 DOI: 10.1007/s13197-020-04544-w] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/13/2020] [Accepted: 05/21/2020] [Indexed: 10/24/2022]
Abstract
In order to have a better insight into the quality of minor cereals, the aim of this research was to evaluate the nutritional, biochemical, physical and rheological properties of barley, rye, triticale, oat, sorghum and millet flours. Generally, all flours could be divided into two groups according to mineral content, ω-6/ω-3 fatty acids ratio and amino acid composition. Sorghum flour was characterized by the highest total phenolic content and was the only flour which contained detectable amounts of tannins. Sorghum and millet flours differed from other flours by lower water absorption index and higher temperature of starch gelatinization. Additionally, sorghum and millet flours could be analysed by Mixolab only using constant hydration and require more time to obtain complete hydration than other flours. All flours would require modification of standard breadmaking process in order to obtain quality of product similar to those already present at the market.
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Affiliation(s)
- Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Miona Belović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Ljiljana Popović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Čakarević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Mirjana Jovičić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Pavličević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
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14
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Velasquez A, Mora-Plazas M, Gómez LF, Taillie LS, Dillman Carpentier FR. Extent and nutritional quality of foods and beverages to which children are exposed in Colombian TV food advertising. Public Health Nutr 2020; 24:1-11. [PMID: 33234185 DOI: 10.1017/s1368980020004784] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [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: 11/06/2022]
Abstract
OBJECTIVE To examine children's exposure to food and beverage advertising across a year of Colombian television based on whether products exceed Pan-American Health Organization (PAHO)-defined nutrient thresholds. DESIGN Nutritional information was obtained for all foods and beverages advertised and used to categorise each product according to the product category (e.g. beverage, snack food) and nutritional quality based on the PAHO model for identifying products in excess of free sugars, Na or saturated fat or containing non-caloric sweeteners or trans-fat. Television audience ratings data were used to derive the average child audience (unique child viewers) per ad and the number of times ads were seen by children in a single week (weekly impressions) based on product category and nutritional quality. SETTING All food and beverage ads on cable and over-the-air TV in Colombia in 2017. PARTICIPANTS N/A. RESULTS Of all instances of TV ads, 89·3 % were of unhealthy products. A larger proportion of male and female children, as well as children from low (88·01 %), mid (89·10 %) and high (89·10 %) socio-economic status, are exposed to advertising of unhealthy products, but no significant difference was found between these proportions. CONCLUSION The majority of foods and beverages advertised to Colombian children are unhealthy. These findings highlight a need to implement statutory measures to reduce children's exposure to unhealthy food advertising in Colombia, as obesity and overweight have been increasing among school-age children in Colombia, and exposure to television advertising of unhealthy foods is a known contributor to children's food intake and obesity.
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Affiliation(s)
| | - Mercedes Mora-Plazas
- Departamento de Nutrición Humana, Universidad Nacional de Colombia, Bogotá, Colombia
| | | | - Lindsey S Taillie
- Carolina Population Center and Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, NC, USA
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15
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Sarkar T, Salauddin M, Hazra SK, Chakraborty R. The impact of raw and differently dried pineapple ( Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball). Heliyon 2020; 6:e05233. [PMID: 33102856 PMCID: PMC7569334 DOI: 10.1016/j.heliyon.2020.e05233] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [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: 06/18/2020] [Revised: 07/12/2020] [Accepted: 10/08/2020] [Indexed: 02/07/2023] Open
Abstract
Pineapple, a tropical fruit that is well known for its excellent nutritional characteristics. Rasgulla (sweetened cheese ball) is a dairy based popular sweet found all over India. To enrich the nutritional profile, vitamin content, organic acid and carotene content profile of normal dairy rasgulla (sweetened casein ball) and to make it functionally more active for human health, fortification of rasgulla has been done by using normal pineapple pulp along with hot air, freeze, microwave and microwave convective dried pineapple pulp for overall comparative analysis and they are coded as PP, PH, PF, PMW and PMWC respectively. By using RP-HPLC method quantification of vitamin A, vitamin B group (B1, B2, B3, B5, B6, B7 and B12), tocopherols (α, β, γ and δ form), vitamin C, carotene (α, β, γ and δ form) profile and organic acid profile (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid [SA], and fumaric acid) of all the rasgulla samples are estimated. A significant increase is found for differently fortified rasgulla samples in terms of vitamins content, organic acid and carotene content. B1, B3, B7 and B12 are found maximum in PF whereas B5, B6 and B2 are found maximum for PMWC, PP and NR. The maximum amount of vitamin C and tocopherol are found in PP and PF. PMWC is reported to have maximum carotene content compared to all other samples.
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
- Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, West Bengal 732102, India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Sudipta Kumar Hazra
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
- Corresponding author.
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16
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Lima AR, Castañeda-Loaiza V, Salazar M, Nunes C, Quintas C, Gama F, Pestana M, Correia PJ, Santos T, Varela J, Barreira L. Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems. Food Chem 2020; 333:127525. [PMID: 32683262 DOI: 10.1016/j.foodchem.2020.127525] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 06/05/2020] [Accepted: 07/05/2020] [Indexed: 12/19/2022]
Abstract
The consumption of halophytes as healthy gourmet food has increased considerably in the past few years. However, knowledge on the nutritional profile of domesticated halophytes is scarce and little is known on which cultivation conditions can produce plants with the best nutritional and functional properties. In this context, Salicornia ramosissima J. Woods was cultivated in six different salt concentrations, ranging from 35 to 465 mM of NaCl. Both the nutritional profile, the antioxidant capacity, and microbial quality of the produced plants were evaluated including minerals and vitamins. Salt has a marked effect on growth, which decreases for salinities higher than 110 mM. Nonetheless, plants cultivated with intermediate levels of salinity (110 and 200 mM) revealed better antioxidant status with higher amounts of phenolic compounds. Overall, results from this paper indicated that soilless culture systems using low-intermediate salinities produces S. ramosissima plants fit for commercialization and human consumption.
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17
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Carocho M, Morales P, Ciudad-Mulero M, Fernández-Ruiz V, Ferreira E, Heleno S, Rodrigues P, Barros L, Ferreira ICFR. Comparison of different bread types: Chemical and physical parameters. Food Chem 2019; 310:125954. [PMID: 31841942 DOI: 10.1016/j.foodchem.2019.125954] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [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: 06/13/2019] [Revised: 11/24/2019] [Accepted: 11/24/2019] [Indexed: 01/02/2023]
Abstract
In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.
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Affiliation(s)
- Márcio Carocho
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - Elisabete Ferreira
- M. Ferreira & Filhas, LDA, Av. Do Sabor, n° 2, Gimonde, 5300-553 Bragança, Portugal
| | - Sandrina Heleno
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Pontonio E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase. Int J Food Microbiol 2019; 313:108384. [PMID: 31670259 DOI: 10.1016/j.ijfoodmicro.2019.108384] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [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: 02/21/2019] [Revised: 08/06/2019] [Accepted: 10/03/2019] [Indexed: 01/19/2023]
Abstract
Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradation were achieved during bran fermentation. The main nutritional features of each matrix were enhanced and distinguished. Fortified breads were characterized by a concentration in total dietary fibers and protein of ca. 7 and 13% of dry matter, respectively. Compared to wheat bread the addition of pre-fermented brans caused a significant increase in protein digestibility (up to 79%), and a relevant decrease of the predicted glycemic index (ca. 8%) of the fortified bread. According to the results, this study demonstrates the potential of xylanase treatment and lactic acid bacteria fermentation to be used as suitable strategy to include bran in breadmaking, meeting both nutritional and sensory requests of modern consumers.
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Affiliation(s)
- Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Cinzia Dingeo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy.
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy
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Maestri D, Barrionuevo D, Bodoira R, Zafra A, Jiménez-López J, Alché JDD. Nutritional profile and nutraceutical components of olive ( Olea europaea L.) seeds. J Food Sci Technol 2019; 56:4359-4370. [PMID: 31478005 PMCID: PMC6706506 DOI: 10.1007/s13197-019-03904-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2019] [Accepted: 06/24/2019] [Indexed: 12/11/2022]
Abstract
Olive seeds, a potential food by-product from both table olive and olive oil industries, were examined for their overall proximate composition, oil, protein, mineral and phenolic components. Proximate analysis indicates that olive seeds are an unusually rich source of total dietary fibre (≅ 47% dry weight basis, DWB), as well as lipids (≅ 30%) and proteins (≅ 17%). Oil composition shows high levels of oleic (≅ 62% of total fatty acids) and linoleic (≅ 24%) acids, moderate concentrations of tocopherols (≅ 460 mg/kg) and squalene (≅ 194 mg/kg), and relatively high amounts of several sterols and non-steroidal triterpenoids. Olive seed proteins are a rich source of essential amino acids (about 46% of the total AA content). Olive seeds also contain significant amounts of some essential macro-elements (K, Ca, Mg, Na, P) and micro-elements (Zn, Mn, Cu). Phenolic compounds are present at relatively high quantities (≅ 2.8 mg/g seed, DWB); the most abundant belong to the group of secoiridoid compounds (elenolic acid derivatives) including oleuropein and structurally related substances (demethyloleuropein and ligstroside), and nüzhenide derivatives. Based on the general nutritional profile and nutraceutical components, olive seeds have value-added potential as a source of edible oil, proteins or meal serving as feed supplements.
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Affiliation(s)
- Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Damián Barrionuevo
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Romina Bodoira
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Adoración Zafra
- Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín (CSIC), Granada, Spain
| | - José Jiménez-López
- Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín (CSIC), Granada, Spain
| | - Juan de Dios Alché
- Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín (CSIC), Granada, Spain
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Weker H, Brudnicka E, Barańska M, Rowicka G, Strucińska M, Więch M, Dyląg H, Klemarczyk W, Socha P, Mazur J. Dietary Patterns of Children Aged 1-3 Years in Poland in Two Population Studies. Ann Nutr Metab 2019; 75:66-76. [PMID: 31266006 DOI: 10.1159/000501422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 06/09/2019] [Indexed: 11/19/2022]
Abstract
BACKGROUND The levels of nutrition that children receive in their first years of life greatly determine their psychosomatic development. AIM The study was to identify dietary patterns of children aged 1-3 years based on data on food consumption structure from 2 population studies performed in Poland (2011 and 2016) and to assess changes in product selection in the children's diets with respect to their nutritional status. METHODS Both studies were performed on nationwide representative samples (2011: n = 400; 2016: n = 612) using questionnaire surveys. Nutritional status was estimated using body weight-to-height z-score. Feeding practices were evaluated based on 3-day dietary/food records, including 1 weekend day. RESULTS Four dietary patterns of toddlers were identified and changes in the distribution of these patterns in the population after 5 years were analysed and compared. Diets of children in the second year of life were better balanced in terms of energy and nutritional value owing to young child formula content. Diets of children in the third year of life were higher in energy and protein, with a higher percentage of energy derived from saccharose. Diets of all groups of children were deficient in long-chain polyunsaturated fatty acids, vitamin D and potassium but excessive in sodium. CONCLUSIONS Over 5 years, the percentage of children on a diet with high intake of formula for young children significantly decreased but increased on a diet with high dairy content. Dietary patterns of toddlers were associated with their weight by height z score and nutrient profile.
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Affiliation(s)
- Halina Weker
- Department of Nutrition, Institute of Mother and Child, Warsaw, Poland,
| | | | - Marta Barańska
- Department of Nutrition, Institute of Mother and Child, Warsaw, Poland
| | - Grażyna Rowicka
- Department of Nutrition, Institute of Mother and Child, Warsaw, Poland
| | | | - Małgorzata Więch
- Department of Nutrition, Institute of Mother and Child, Warsaw, Poland
| | - Hanna Dyląg
- Department of Nutrition, Institute of Mother and Child, Warsaw, Poland
| | - Witold Klemarczyk
- Department of Nutrition, Institute of Mother and Child, Warsaw, Poland
| | - Piotr Socha
- Department of Nutrition, Institute of Mother and Child, Warsaw, Poland
| | - Joanna Mazur
- Department of Nutrition, Institute of Mother and Child, Warsaw, Poland
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Aboshora W, Yu J, Omar KA, Li Y, Hassanin HAM, Navicha WB, Zhang L. Preparation of Doum fruit ( Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties. J Food Sci Technol 2019; 56:1328-1336. [PMID: 30956312 DOI: 10.1007/s13197-019-03605-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2019] [Accepted: 01/24/2019] [Indexed: 11/26/2022]
Abstract
The increasing demand for functional foods has boosted up the food industry to produce fiber-enriched products. In this study, dietary fiber (DF) was isolated from Doum fruit by exploiting the combination of microwave reactor technique and superfine grinding technology. The isolated Doum dietary fiber (DDF) possessed a high content of total dietary fiber, essential minerals and total polyphenols with good antioxidant activity. Biscuits were prepared by substituting wheat flour with DDF at different levels (0, 2.5, 5, 7.5 and 10%) and assessed for dough mixing properties and biscuit quality. The results showed that an increase of DDF in the flour affected physical parameters of biscuits by increasing the biscuits hardness and reducing the diameter, thickness and spread ratio. Supplementation of biscuits with DDF improved the nutritional value in terms of DF contents and essential minerals. Improvement in total phenolic contents (TPC) and antioxidant activities of the biscuits were also noted as a result of DDF supplementation. Biscuits supplemented with 7.5% DDF showed overall better sensorial characteristics. Conclusively, this study has shown that supplementation of wheat flour with DDF improved nutritional profile, antioxidant properties and overall consumer acceptability of biscuits. The present findings will be helpful regarding the development of functional foods enriched with DDF.
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Affiliation(s)
- Waleed Aboshora
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
- Department of Food Processing Engineering, Faculty of Engineering and Technical Studies, University of El-Imam El-Mahdi, P. O. Box 209, Kosti, Sudan
| | - Jiahao Yu
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
| | - Khamis Ali Omar
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Yinghao Li
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
| | - Hinawi A M Hassanin
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Willard Burton Navicha
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Lianfu Zhang
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 2School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
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22
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Rashad FM, Kattan MHE, Fathy HM, El-Fattah DAA, Tohamy ME, Farahat AA. Recycling of agro-wastes for Ganoderma lucidum mushroom production and Ganoderma post mushroom substrate as soil amendment. Waste Manag 2019; 88:147-159. [PMID: 31079627 DOI: 10.1016/j.wasman.2019.03.040] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [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: 06/19/2018] [Revised: 03/17/2019] [Accepted: 03/19/2019] [Indexed: 06/09/2023]
Abstract
The in vitro growth of Ganoderma mycelia on six agro-wastes namely, broad bean stalks (BBS), cotton stalk (CS), maize straw (MS), rice straw (RS), sugarcane bagasse (SCB) and wheat straw (WS) supplemented with wheat bran (WB) or corn gluten (CG) was evaluated. Among the substrates used, CS appeared best followed by SCB and RS. WB showed best supplementation for mycelial growth. CO2 emission values exhibited accurate measurements to decide the suitability of such agro-waste for growth rather than visual observations. CS+RS+SCB+WB in combination proven its superiority for in vitro growth and active spawn development substrate. In mushroom house, this particular formula proved its superiority and was on par with recommended EG formula; it gave the highest yield (195.16 g Kg-1), biological efficiency (19.52%), protein (16.69%), polysaccharides (3.613%) and minerals (3433 mg/100 g). Spawn running period was the shortest in treatments inoculated with agro-waste-based spawns. With 40% biochar, days required to the complete mycelium colonization and fructification were 10.60 and 23.00, respectively. At 10% biochar, highest yields (238.40 g Kg-1), biological efficiencies (23.84%), protein (19.58%) and minerals (4092 mg/100 g) were obtained. The higher the biochar level, the higher the reduction in emitted CO2, the loss in C and the increase in N of Ganoderma post mushroom substrates (GPMSs). Under greenhouse conditions, almost all the tested GPMSs, at 0.125 or 0.25%, encouraged the reproduction of reniform nematodes and improved plant growth criteria.
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Affiliation(s)
- Ferial M Rashad
- Dept. of Microbiology, Faculty of Agriculture, Cairo Univ., Giza 12613, Egypt.
| | - M H El Kattan
- Central Laboratory for Agriculture Climate (CLAC), Agriculture Research Center (ARC), Giza 12411, Egypt
| | - Hayam M Fathy
- Dept. of Microbiology, Faculty of Agriculture, Cairo Univ., Giza 12613, Egypt
| | - Dalia A Abd El-Fattah
- Central Laboratory for Agriculture Climate (CLAC), Agriculture Research Center (ARC), Giza 12411, Egypt
| | - Mahmoud El Tohamy
- Central Laboratory for Agriculture Climate (CLAC), Agriculture Research Center (ARC), Giza 12411, Egypt
| | - A A Farahat
- Dept. of Zoology and Agricultural Nematology, Faculty of Agriculture, Cairo Univ., Giza 12613, Egypt
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23
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Mir NA, Riar CS, Singh S. Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring. Food Chem 2018; 272:165-173. [PMID: 30309527 DOI: 10.1016/j.foodchem.2018.08.048] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [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: 03/27/2018] [Revised: 07/29/2018] [Accepted: 08/09/2018] [Indexed: 10/28/2022]
Abstract
Alkali extraction and acid precipitation methods were adopted to isolate protein from quinoa and album seeds of variety Chenopodium. Different pH dispersions (3-11) of isolated proteins were prepared and effects of pH and holding time on protein characteristics were evaluated. The pH-10 of extraction medium was found suitable for protein extraction on the basis of yield, purity, solubility and colour having isoelectric pH of 4.5. Yield and purity of protein isolates (PI) of quinoa and album varied from 8.12 to 12.22%; 74.19 to 85.07% and 7.71 to 10.98%; 77.16 to 86.12%, respectively. Overall, pH and time had significant effect on functional properties of PI of both seeds. Quinoa PI had higher emulsifying activity, emulsion stability, water binding capacity and dispersibility, whereas, foaming capacity and stability were higher for album PI. Nutritional indices were 64.20 and 64.58 for quinoa and album PI, respectively, whereas, amino acid scoring (FAO, 2013) indicated, isoleucine, leucine and valine as the limiting amino acids.
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Affiliation(s)
- Nisar A Mir
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab 148106, India
| | - Charanjit S Riar
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab 148106, India.
| | - Sukhcharn Singh
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab 148106, India
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Lu X, Brennan MA, Serventi L, Liu J, Guan W, Brennan CS. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta. Food Chem 2018; 264:199-209. [PMID: 29853366 DOI: 10.1016/j.foodchem.2018.04.130] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [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: 07/09/2017] [Revised: 12/11/2017] [Accepted: 04/28/2018] [Indexed: 12/22/2022]
Abstract
This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.
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Affiliation(s)
- Xikun Lu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand.
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand.
| | - Jianfu Liu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, China.
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, China.
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, China.
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Baig SA, Asif M, Irfani TM, Hussain A, Cheema AM, Malik A, Kamal MA, Rasool M. The association of nutritional profile and prognosis of degenerative diseases associated with carbohydrate and lipid metabolism at high altitude of district Ziarat, Pakistan. Saudi J Biol Sci 2015; 22:50-5. [PMID: 25561883 DOI: 10.1016/j.sjbs.2014.05.010] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 05/25/2014] [Accepted: 05/26/2014] [Indexed: 11/21/2022] Open
Abstract
OBJECTIVE In the present study the physiological parameters, their comparative analysis with carbohydrate and lipid metabolism were studied. This study suggests life style, environmental and genetic adaptations in the studied population. METHOD One hundred and ninety eight subjects were selected from different towns of District Ziarat. General characteristics of the population according to their nutritional habits including, age, body mass index(BMI), systolic blood pressure, diastolic blood pressure, glycemia, triglycerides, serum low density lipoprotein (LDL), high density lipoprotein (HDL), very low density lipoprotein (VLDL), triglycerides (TG) were measured. RESULTS Mean cholesterol, LDL, VLDL and triglyceride values were significantly higher in men than women and the values increased with increasing age in both men and women. HDL and glucose values were significantly higher in females than males. In men with various nutritional groups such as A, B and C, the mean cholesterol (P < 0.001), LDL (P < 0.014), VLDL (P < 0.031) and triglyceride (P < 0.025) levels were significantly observed among comparable groups. However, in women with various nutritional groups such as A, B and C, the mean age (P < 0.047) and triglyceride values (P < 0.033) display statistically significant results.
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Sakthivel R, Pandima Devi K. Evaluation of physicochemical properties, proximate and nutritional composition of Gracilaria edulis collected from Palk Bay. Food Chem 2014; 174:68-74. [PMID: 25529653 DOI: 10.1016/j.foodchem.2014.10.142] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [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: 12/19/2013] [Revised: 10/01/2014] [Accepted: 10/26/2014] [Indexed: 11/24/2022]
Abstract
Gracilaria edulis, a red alga present in southeast coast of India was evaluated for its nutritional composition. FT-IR analysis of soluble polysaccharides revealed the presence of galactans, 3,6-anhydro-α-L-galactopyranose, sulphated galactose and the gelling agent agar, with the sulphate content estimated as 51.01 μg/mg of polysaccharide. Results of physicochemical properties and nutritional profile reveal the presence of dietary fibre (8.9 ± 0.62% DW), carbohydrate (101.61 ± 1.8 mg/g DW), crude protein (6.68 ± 0.94 mg/g DW) and lipid content (8.3 ± 1.03 mg/g DW). G. edulis contains biologically important fatty acids like palmitic acid (2.06%), linolenic acid (2.56%), and oleic acid (1.98%). The other nutritional components present in high amounts are proline, chlorophyll A and B, all the essential amino acids and vitamin A, E and C. These findings suggest that G. edulis has potent nutritional value which might be used as a source of nutrients for human and animals.
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Affiliation(s)
- Ravi Sakthivel
- Department of Biotechnology, Alagappa University, Karaikudi 630 004, Tamil Nadu, India
| | - Kasi Pandima Devi
- Department of Biotechnology, Alagappa University, Karaikudi 630 004, Tamil Nadu, India.
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28
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Rajkumar V, Das AK, Verma AK. Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets. J Food Sci Technol 2014; 51:3277-84. [PMID: 26396321 PMCID: PMC4571216 DOI: 10.1007/s13197-012-0819-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2012] [Accepted: 08/16/2012] [Indexed: 10/27/2022]
Abstract
An attempt was made through the present study to develop meat based functional food by incorporating almond nut at two different 2.5 and 5 % (Formulation 1 and 2) levels and observe its impact on the different quality attributes against control goat meat nuggets. Almond improved (P < 0.05) the emulsion stability of formulation 1 and 2. Product with 2.5 % almond had higher (P < 0.05) cooking yield than other two products, whereas expressible water was lower. Emulsion and products pH values increased with the addition of almond. Emulsion and products with almond had higher (P < 0.05) proximate values except moisture content. Textural properties of all the products did not differ significantly. Percent SFAs decreased (P < 0.05) and MUFAs were increased with the addition of almond. The fatty acids C16:0, C18:1, C18:2 were significantly higher in formulation 1 and 2 products. Almond incorporation can be a very good approach to enhance nutritional profile of the meat products without affecting acceptability.
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Affiliation(s)
- V. Rajkumar
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P 281 122 India
| | - Arun K. Das
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P 281 122 India
| | - Arun K. Verma
- Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P 281 122 India
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