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Baptista NT, Dessalles R, Illner AK, Ville P, Ribet L, Anton PM, Durand-Dubief M. Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges. Front Nutr 2024; 11:1369950. [PMID: 38571748 PMCID: PMC10987757 DOI: 10.3389/fnut.2024.1369950] [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: 01/13/2024] [Accepted: 03/05/2024] [Indexed: 04/05/2024] Open
Abstract
Starch is a primary energy storage for plants, making it an essential component of many plant-based foods consumed today. Resistant starch (RS) refers to those starch fractions that escape digestion in the small intestine and reach the colon where they are fermented by the microflora. RS has been repeatedly reported as having benefits on health, but ensuring that its content remains in food processing may be challenging. The present work focuses on the impact RS on health and explores the different processes that may influence its presence in foods, thus potentially interfering with these effects. Clinical evidence published from 2010 to 2023 and studying the effect of RS on health parameters in adult populations, were identified, using PUBMED/Medline and Cochrane databases. The search focused as well on observational studies related to the effect of food processes on RS content. While processes such as milling, fermentation, cooking and heating seem to have a deleterious influence on RS content, other processes, such as cooling, cooking time, storage time, or water content, may positively impact its presence. Regarding the influence on health parameters, there is a body of evidence suggesting an overall significant beneficial effect of RS, especially type 1 and 2, on several health parameters such as glycemic response, insulin resistance index, bowel function or inflammatory markers. Effects are more substantiated in individuals suffering from metabolic diseases. The effects of RS may however be exerted differently depending on the type. A better understanding of the influence of food processes on RS can guide the development of dietary intake recommendations and contribute to the development of food products rich in RS.
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Affiliation(s)
| | | | - Anne-Kathrin Illner
- Transformations and Agroressources, Institut Polytechnique UniLaSalle, Université d’Artois, Beauvais, France
| | - Patrice Ville
- Department of Regulatory Department, University of Lesaffre International, Marcq-en-Baroeul, France
| | - Léa Ribet
- Transformations and Agroressources, Institut Polytechnique UniLaSalle, Université d’Artois, Beauvais, France
| | - Pauline M. Anton
- Transformations and Agroressources, Institut Polytechnique UniLaSalle, Université d’Artois, Beauvais, France
| | - Mickaël Durand-Dubief
- Discovery and Front-End Innovation, Lesaffre Institute of Science and Technology, Lille, France
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Li H, Tan P, Lei W, Yang S, Fan L, Yang T, Guo C, Gao Z. Investigation the nutritional properties of Auricularia auricula pulp fermented with Lactobacillus strains and their effects on gut microbiota. J Sci Food Agric 2024; 104:2502-2517. [PMID: 37985238 DOI: 10.1002/jsfa.13150] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 11/13/2023] [Accepted: 11/21/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND Auricularia auricula is rich in bioactive components, and microbial fermentation can further dramatically increase its content and bioavailability. However, there are few studies on the relationship between fermented A. auricula pulp (FAAP) and gut microbiota. In this study, standard strains Lactobacillus plantarum 21801 and 21805 purchased from the China Center of Industrial Culture Collection were used to ferment A. auricula pulp at a ratio of 2:1, with an inoculum of 5%, a fermentation temperature of 31 °C, and a fermentation time of 22 h. The nutritional properties, aroma, and color of FAAP and their effects on the body characteristics of mice and the structure and abundance of gut microbiota are discussed. RESULTS The results showed that, compared with A. auricula pulp, FAAP significantly increased the nutritional properties while maintaining favorable sensory quality and flavor profiles. Among them, the content of total polyphenols and total flavonoids reached 22.04 μg mL-1 and 20.56 μg mL-1 respectively, and the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid free-radical scavenging rate increased to 73.21%. The consumption of FAAP had no negative effects on weight or liver and kidney function in mice and dramatically enhanced the antioxidant capacity in the liver and serum. The production of short-chain fatty acids in the gut was promoted, the relative abundance of beneficial bacteria (Lactobacillus, Bifidobacterium, norank_f__Muribaculaceae and unclassified_f__Lachnospiraceae) increased, and the growth of some pathogenic bacteria (Helicobacter, Mucispirillum, and Alloprevotella) was inhibited. CONCLUSION These findings demonstrate that FAAP is rich in nutrients and has unique functional properties that promote host health and regulate the gut microbiota. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Pei Tan
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Wenzhi Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Siqi Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Lingjia Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Taihao Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
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Klimek-Szczykutowicz M, Gaweł-Bęben K, Rutka A, Blicharska E, Tatarczak-Michalewska M, Kulik-Siarek K, Kukula-Koch W, Malinowska MA, Szopa A. Moringa oleifera (drumstick tree)-nutraceutical, cosmetological and medicinal importance: a review. Front Pharmacol 2024; 15:1288382. [PMID: 38370483 PMCID: PMC10869624 DOI: 10.3389/fphar.2024.1288382] [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: 09/04/2023] [Accepted: 01/05/2024] [Indexed: 02/20/2024] Open
Abstract
Moringa oleifera Lam. (Moringaceae) is a species of tree with an increasing utility, occurring naturally mainly in Pakistan and northern India. M. oleifera is currently cultivated in Africa, South America, Asia and the Middle East. The usage of its leaves, seed oil, bark, fruits, flowers and roots has positive opinions of FDA (American Food and Drug Administration), EFSA (European Food Safety Authority) and CosIng (Cosmetic Ingredients database). The chemical composition of M. oleifera is dominated by: proteins (consisting mainly of amino acids such as arginine or serine), fatty acids (omega-3 and omega-6), vitamins (vitamin A, B and C and tocopherols), mineral salts (including several bioelements, such as calcium, magnesium, sodium, and potassium), valuable polyphenolic compounds from the group of phenolic acids (e.g., gallic acid, ferulic acid) and flavonoids (e.g., myricetin, rutoside, and kaempferol). The raw materials show antioxidant, hepatoprotective, anti-inflammatory and antimicrobial properties. Dietary supplements and alimentary products containing M. oleifera are recommended as health-promoting and "novel food" preparations. The main purpose of this work was a review of the latest scientific literature on M. oleifera, with particular emphasis on the studies focusing on its chemical composition, biological activity and safety. Moreover, the review tends to discuss the results of biotechnological studies using this material and the agronomical significance.
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Affiliation(s)
| | - Katarzyna Gaweł-Bęben
- Department of Cosmetology, University of Information Technology and Management in Rzeszów, Rzeszów, Poland
| | - Angelika Rutka
- Chair and Department of Pharmaceutical Botany, Faculty of Pharmacy, Medical College, Jagiellonian University, Cracow, Poland
| | - Eliza Blicharska
- Department of Pathobiochemistry and Interdisciplinary Applications of Ion Chromatography, Biomedical Sciences, Medical University of Lublin, Lublin, Poland
| | - Małgorzata Tatarczak-Michalewska
- Department of Pathobiochemistry and Interdisciplinary Applications of Ion Chromatography, Biomedical Sciences, Medical University of Lublin, Lublin, Poland
| | - Katarzyna Kulik-Siarek
- Department of Pharmaceutical Sciences, Collegium Medicum, Jan Kochanowski University, Kielce, Poland
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medicinal Plants Garden, Medical University of Lublin, Lublin, Poland
| | - Magdalena Anna Malinowska
- Department of Organic Chemistry and Technology, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Cracow, Poland
| | - Agnieszka Szopa
- Chair and Department of Pharmaceutical Botany, Faculty of Pharmacy, Medical College, Jagiellonian University, Cracow, Poland
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Xu X, Yan Y, Xu J, Yuan Z, Li J, Wang S, Yang L, Liu J, Liu H, Zhu D. Effects of different strains fermentation on the sensory and nutritional properties of soy-based yogurt. J Sci Food Agric 2024; 104:409-420. [PMID: 37639222 DOI: 10.1002/jsfa.12941] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/16/2023] [Accepted: 08/28/2023] [Indexed: 08/29/2023]
Abstract
BACKGROUND Soy protein is the only full plant protein that is comparable to animal protein. Soy whey contains a variety of nutrients including isoflavones and oligosaccharides. Additionally, different strains have profound influence on functional metabolism. Most prospective studies used mixed strain fermented yogurt, but few studies on single strain fermented yogurt. The present study aimed to ferment nutritious and healthy soy-based yogurt using a single strain and to provide technical support for the reuse of soy whey. RESULTS Streptococcus salivarius subsp. thermophilus HCS07-002, Bifidobacterium animalis subsp. lactis HCS04-001 and Lactiplantibacillus plantarum HCS03-084 had strong growth and metabolic activities. Bifidobacterium animalis subsp. lactis HCS04-001 fermentation raised the texture and rheological properties of yogurt and enriched the flavor substances in the yogurt, resulting in a good quality soy-based yogurt. The contents of arginine, glutamic and proline were greatly affected by the fermentation of different strains. The fermentation of B. animalis subsp. lactis HCS04-001 was beneficial to the enrichment of soy isoflavone and equol in yogurt, and enhanced antioxidant activity of yogurt. CONCLUSION Our findings indicated that yogurt fermented with B. animalis subsp. lactis HCS04-001 had the best sensory and nutritional properties, which provides valuable insights into the selection of suitable strains to improve the quality and nutritional value of plant yogurt. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xinyue Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yaxin Yan
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Zhiheng Yuan
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jun Liu
- Shandong Yuwang Ecogical Food Industry Co. Ltd., Yucheng, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, China
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Wei J, Wang YX, Guan TK, Wang QY, Zhang J, Zhang JY, Wang JL, Chen QJ, Zhang GQ. Bacterial communities during composting cultivation of oyster mushroom Pleurotus floridanus using broken eggs as the nitrogen source and study of agronomic and nutritional properties. Front Microbiol 2024; 14:1274032. [PMID: 38282740 PMCID: PMC10822690 DOI: 10.3389/fmicb.2023.1274032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 12/31/2023] [Indexed: 01/30/2024] Open
Abstract
Introduction Broken eggs are a byproduct of the poultry industry and a potential nitrogen source for mushroom cultivation. However, its feasibility needs to be evaluated experimentally. Methods In this study, a series of different addition amounts (0, 1.8, 3.6, 5.3 and 8.5%, w/w) of broken egg mixture (BEM) were applied in the composting cultivation process of oyster mushroom. The physicochemical properties and bacterial communities of composting substrate, and agronomic and nutritional properties of fruiting bodies were determined. Results and discussion The results showed that the BEM addition significantly (P < 0.05) increased the total nitrogen content in the composted substrate, and the contents of crude protein, total amino acids and essential amino acids of mushrooms. The P3 treatment (initial C/N of 26:1) showed the highest biological efficiency (BE) of 100.19% and a low contamination rate (CR) of 7.00%, while the higher dosage of BEM (P4 and P5) led to a sharp decrease in BE and a sharp increase in CR. High throughput sequencing revealed that the addition of BEM significantly (P < 0.05) changed the bacterial communities in the substrate at the beginning of composting. Streptococcus and Lactococcus were predominant bacterial genera in BEM treatments at the beginning stage of composting, while Acinetobacter became predominant at the ending stage. The co-occurrence network analysis showed that the P3 treatment demonstrated a much more complex bacterial community. The structural equation model analysis indicated that the addition of BEM affected the bacterial communities and nitrogen metabolism during composting, which further affected agronomic and nutritional properties of oyster mushrooms. An appropriate amount of BEM combined with composting processes can significantly improve the yield and quality of oyster mushroom, providing a new way for efficient utilization of BEM.
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Affiliation(s)
| | | | | | | | | | | | | | - Qing-Jun Chen
- College of Plant Science and Technology, Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, Beijing, China
| | - Guo-Qing Zhang
- College of Plant Science and Technology, Beijing Key Laboratory for Agricultural Application and New Technique, Beijing University of Agriculture, Beijing, China
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Wu M, Zhou Q, Zhou L, Wang J, Ren T, Zheng Y, Lv W, Zhao W. Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage. Foods 2023; 13:57. [PMID: 38201084 PMCID: PMC10778457 DOI: 10.3390/foods13010057] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/08/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
The global production of quinoa has been increasing in recent years. In plant-based foods, ultrasound stress has received increasing attention, owing to its ability to enhance the production of primary and secondary metabolites. We studied the effects of ultrasonic stress at the pre-germination stage on the γ-aminobutyric acid (GABA) accumulation and characteristics of nutrition and function in quinoa. The results showed that ultrasonic conditions of 100 W for 4 min promoted an increase in GABA content by 9.15-fold, to 162.47 ± 6.69 mg/100 g·DW, compared to that of untreated quinoa, through promoting a 10.2% and 71.9% increase in the water absorption and glutamate decarboxylase activity of quinoa, respectively. Meanwhile, compared to untreated quinoa, ultrasonic stress at the pre-germination stage enhanced the total phenolic, total flavonoid, and total saponin contents of quinoa by 10.2%, 33.6%, and 90.7%, to 3.29 mg GA/g·DW, 104.0 mg RE/100 g·DW, and 7.13 mg/g, respectively, without decreasing its basic nutritional quality. Ultrasonic stress caused fissures on the surface of quinoa starch particles. Additionally, germination under ultrasonic stress increased the n3 polyunsaturated fatty acids by 14.4%. Furthermore, ultrasonic stress at the pre-germination stage promoted the scavenging of 2,2-diphenyl1-picrylhydrazyl radicals and inhibitions of α-amylase, α-glucosidase, and pancreatic lipase by 14.4%, 14.9%, 24.6%, and 20.0% in vitro, compared to untreated quinoa. The results indicated that the quinoa sprouted via ultrasonic stress could represent a promising method through which to develop nutritionally balanced whole grains rich in GABA, with hypoglycemic and hypolipidemic activities, which could provide theoretical support for the development of functional whole-grain foods based on quinoa.
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Affiliation(s)
- Mengying Wu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Qian Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Liangfu Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Ting Ren
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Yu Zheng
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Wei Lv
- National Engineering Research Center for Semi-Arid Agriculture, Shijiazhuang 050000, China;
| | - Wen Zhao
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
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Jikah AN, Edo GI. Moringa oleifera: a valuable insight into recent advances in medicinal uses and pharmacological activities. J Sci Food Agric 2023; 103:7343-7361. [PMID: 37532676 DOI: 10.1002/jsfa.12892] [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: 07/01/2023] [Revised: 07/17/2023] [Accepted: 08/03/2023] [Indexed: 08/04/2023]
Abstract
Moringa oleifera is an important medicinal plant in several countries; for example, Nigeria, the USA, Turkey, Germany, Greece, and Ukraine. The abundant bioactive and nutritional properties of this plant make it useful in many and diverse areas of life, including the health, cosmetic, agricultural, and food industries to mention but a few. Research has found that the presence of proteins, carbohydrates, lipids, vitamins, minerals, flavonoids, phenols, alkaloids, fatty acids, saponins, essential oils, folate, aromatic hydrocarbons, sterols, glucosinolates, and glycosides, among others, characterize the moringa nutrient profile and, as a result, give rise to its remedial effects on ailments such as wounds, stomach and duodenal ulcers, allergies, obesity, diabetes, inflammation, asthma, and so on. It is the aim of this review to provide an insight into such medicinal and pharmacological remedies attributed to moringa, stating both the past and recent discoveries. This review article also takes a look into the botanical features, bioactive compounds, antinutrients, food applications, bacterial fermentation products, biosafety, industrial applications, and other uses of moringa. Finally, with the belief that knowledge is progressive, we acknowledge that there are things yet undiscovered about this wonder plant that will be of value both to medicine and general life; we therefore recommend that research work continues on the moringa plant. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | - Great Iruoghene Edo
- Department of Chemical Science, Faculty of Science, Delta State University of Science and Technology, Ozoro, Nigeria
- Department of Petroleum Chemistry, Faculty of Science, Delta State University of Science and Technology, Ozoro, Nigeria
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Pérez L, Pincay R, Salazar D, Flores N, Escolastico C. Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador. Foods 2023; 12:4288. [PMID: 38231746 DOI: 10.3390/foods12234288] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 11/08/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.
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Affiliation(s)
- Lander Pérez
- International School of Doctorate, Sciences Doctorate, Universidad Nacional de Educación a Distancia (UNED), E-28040 Madrid, Spain
- G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador
| | - Rosa Pincay
- G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador
| | - Diego Salazar
- G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador
| | - Nelly Flores
- Research and Development Directorate, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador
| | - Consuelo Escolastico
- International School of Doctorate, Sciences Doctorate, Universidad Nacional de Educación a Distancia (UNED), E-28040 Madrid, Spain
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Sıçramaz H, Ayar A. Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt. Food Sci Nutr 2023; 11:6878-6887. [PMID: 37970424 PMCID: PMC10630843 DOI: 10.1002/fsn3.3580] [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] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 07/14/2023] [Accepted: 07/17/2023] [Indexed: 11/17/2023] Open
Abstract
The processing methods, especially cooking, can cause quality losses, particularly in the nutritional value of the fresh product. This study investigated the effects of preprocessing methods on the nutritional properties of pumpkin and the physicochemical and sensory properties of pumpkin yogurt. Two different pumpkin varieties (Cucurbita pepo and Cucurbita maxima) were subjected to three different preprocessing methods (freeze-drying, boiling, and baking). Boiling significantly increased antioxidant activity (p ≤ .05), followed by baking. C. maxima had higher TDF and TPC than C. pepo, but in both pumpkin varieties, TDF did not change with heat treatment (boiling and baking), while TPC decreased. Mineral contents remained the same or decreased with heat treatment, except for Mn and Fe. In particular, the addition of C. maxima significantly affected the color parameters (L*, a*, b*) of yogurt and improved WHC (from 68.9% to 91.6%) and hardness (from 58.0 to 193.5 g; p ≤ .05). The sensory evaluation concluded that heat-treated (boiled and baked) samples were preferred more than freeze-dried raw ones. In conclusion, the results revealed that adding boiled and baked pumpkins, especially the preference for C. maxima instead of C. pepo, improved the quality parameters of yogurt.
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Affiliation(s)
- Hatice Sıçramaz
- Department of Food Engineering, Faculty of EngineeringSakarya UniversitySakaryaTurkey
| | - Ahmet Ayar
- Department of Food Engineering, Faculty of EngineeringSakarya UniversitySakaryaTurkey
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Bulambo K, Azadi H, Polepole S, Nabintu M, Bembeleza E, Dontsop P, Masimane J, Haurez B, Fofana M, Lassois L. Consumer Preference for Rice Grain Quality in the South Kivu and Tanganyika Provinces, Eastern DR Congo. Foods 2023; 12:3995. [PMID: 37959113 PMCID: PMC10650484 DOI: 10.3390/foods12213995] [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: 09/11/2023] [Revised: 10/10/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
In Africa, rice has always been a staple food in some countries and the fastest growing food source there. In the Democratic Republic of Congo (DRC), in terms of cereal production, rice is ranked second after maize and is an important source of income for the rice farmer. The objective of this study was to analyze and understand consumers' preferences and behaviors towards local and imported rice in the South Kivu and Tanganyika provinces, DRC. Data collected on 1565 rice-consuming households in eastern DRC showed that there is a great opportunity for the rice value chain and food policy development, and the promotion of local rice consumption. Consumers focus on local rice because it is cheaper, but it does not always meet their desired needs. Indeed, only urban consumers were more willing to pay for higher-quality rice. The development of the demand for local rice calls for strong investment in improving production, post-harvest practices, and market aspects. It was found that over 90% of rice consumers know about local rice production and over 84% have consumed it. In rural areas, there is typically lower consumption of imported rice. However, as households require more rice, they tend to rely more on imported varieties due to their availability in the market. The most preferred rice attributes were flavor, aroma, purity, swelling capacity, breakage rate, and whiteness. Therefore, rice producers should consider the habits and needs of consumers to improve market demand. In addition, good packaging, labeling, and marketing can also enhance local rice preference and competitiveness in South Kivu and Tanganyika provinces in eastern DRC. The findings of this study indicated that research aimed at improving local rice varieties with regard to yield, disease resistance, and organoleptic qualities could enable the population to consume more locally produced rice, which is often more affordable than imported rice. This could in turn significantly reduce the need for rice imports. These results suggest that research carried out to improve the yield and organoleptic qualities of local rice in this area can allow it to be more competitive on the market and can reduce the importation of rice.
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Affiliation(s)
- Kilongo Bulambo
- Plant Genetics and Rhizosphere Processes Lab, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium; (K.B.); (L.L.)
| | - Hossein Azadi
- Department of Economics and Rural Development, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
| | - Sylvie Polepole
- Institut International d’Agriculture Tropicale (IITA), Bukavu P.O. Box 1222, Democratic Republic of the Congo; (S.P.); (M.N.); (P.D.); (J.M.); (M.F.)
| | - Monique Nabintu
- Institut International d’Agriculture Tropicale (IITA), Bukavu P.O. Box 1222, Democratic Republic of the Congo; (S.P.); (M.N.); (P.D.); (J.M.); (M.F.)
| | - Emmanuel Bembeleza
- Institut Facultaire des Sciences Agronomiques (IFA) de Yangambi, Kisangani BP 1232, Democratic Republic of the Congo;
| | - Paul Dontsop
- Institut International d’Agriculture Tropicale (IITA), Bukavu P.O. Box 1222, Democratic Republic of the Congo; (S.P.); (M.N.); (P.D.); (J.M.); (M.F.)
| | - Jules Masimane
- Institut International d’Agriculture Tropicale (IITA), Bukavu P.O. Box 1222, Democratic Republic of the Congo; (S.P.); (M.N.); (P.D.); (J.M.); (M.F.)
| | - Barbara Haurez
- TERRA Research Centre, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium;
| | - Mamadou Fofana
- Institut International d’Agriculture Tropicale (IITA), Bukavu P.O. Box 1222, Democratic Republic of the Congo; (S.P.); (M.N.); (P.D.); (J.M.); (M.F.)
| | - Ludivine Lassois
- Plant Genetics and Rhizosphere Processes Lab, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium; (K.B.); (L.L.)
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11
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da Silva PM, Esparza-Flores EE, Virgili AH, de Menezes EW, Fernandez-Lafuente R, Dal Magro L, Rodrigues RC. Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study. Foods 2023; 12:3919. [PMID: 37959038 PMCID: PMC10647825 DOI: 10.3390/foods12213919] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
This study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin or glutaraldehyde, and applied for juice clarification. The effects on various juice properties, including reducing sugars, total soluble solids, vitamin C, and phenolic compounds, juice color, and pH, were evaluated. The results revealed that the immobilization on chitosan activated using genipin resulted in the highest biocatalyst activity (1211.21 U·g-1). The juice treatments using the biocatalysts led to turbidity reduction in the juice (up to 90%), with the highest reductions observed in treatments involving immobilized enzyme on chitosan. Importantly, the enzymatic treatments preserved the natural sugar content, total soluble solids, and pH of the juice. Color differences between treated and raw juice samples were especially relevant for those treated using enzymes, with significant differences in L* and b*, showing loss of yellow vivid color. Analysis of phenolic compounds and vitamin C showed no significant alterations after the enzymatic treatment of the raw juice. According to our results, the clarification of orange juice using immobilized enzymes can be a compromise in turbidity reduction and color reduction to maintain juice quality.
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Affiliation(s)
- Pâmela M. da Silva
- Biocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, Brazil; (P.M.d.S.); (E.E.E.-F.)
| | - Eli Emanuel Esparza-Flores
- Biocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, Brazil; (P.M.d.S.); (E.E.E.-F.)
| | - Anike H. Virgili
- LSS—Laboratory of Solids and Surfaces, Instituto de Química, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, RS, Brazil; (A.H.V.); (E.W.d.M.)
| | - Eliana W. de Menezes
- LSS—Laboratory of Solids and Surfaces, Instituto de Química, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, RS, Brazil; (A.H.V.); (E.W.d.M.)
| | | | - Lucas Dal Magro
- Instituto Federal de Educação Ciência e Tecnologia Sul-Rio-Grandense—IFSul, Pelotas 96015-360, RS, Brazil;
| | - Rafael C. Rodrigues
- Biocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, Brazil; (P.M.d.S.); (E.E.E.-F.)
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12
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Hernández-López I, Alamprese C, Cappa C, Prieto-Santiago V, Abadias M, Aguiló-Aguayo I. Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods 2023; 12:3724. [PMID: 37893617 PMCID: PMC10606029 DOI: 10.3390/foods12203724] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths. The flours used were Manitoba Flour (00/251), Ground-force wholemeal (Whole/126), Standard Bakery Flour (0/W105), and Organic Bakery Flour (2/W66). Powdered Spirulina biomass was used as a new ingredient with a high nutritional profile and bioactive compounds; incorporation was made at two levels: 1.5% and 2.5% of the flour amount. The same bread recipe was used for all formulations, but for the 1.5 and 2.5% variations, 6 g and 10 g of Spirulina were added, respectively. Antioxidant capacity increased with increasing microalgal biomass. The visual and taste attributes of the breads with microalgae underwent noticeable changes compared to their counterparts without microalgae. Biomass addition significantly (p < 0.05) affected bread weight and volume, and different trends were found based on the type of wheat flour. Spirulina-containing breads showed a greener coloration while the microalgae concentration was augmented. The moisture and texture were slightly affected by the addition of the biomass at both levels. The 2.5% concentration samples were well accepted in most cases by consumers, emphasizing the salty flavor as a pleasant feature. No significant sensory differences were observed between samples, and the acceptability index was always higher than 72%. The results show that Spirulina could be an environmentally friendly ingredient for the reformulation of nutritionally enhanced bread with a good texture that is well-accepted by consumers.
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Affiliation(s)
- Israel Hernández-López
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | | | - Maribel Abadias
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
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13
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ALKaisy QH, Al‐Saadi JS, AL‐Rikabi AKJ, Altemimi AB, Hesarinejad MA, Abedelmaksoud TG. Exploring the health benefits and functional properties of goat milk proteins. Food Sci Nutr 2023; 11:5641-5656. [PMID: 37823128 PMCID: PMC10563692 DOI: 10.1002/fsn3.3531] [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: 04/11/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 10/13/2023] Open
Abstract
Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti-inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.
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Affiliation(s)
- Qausar Hamed ALKaisy
- Department of Food Science, College of AgricultureUniversity of BasrahBasrahIraq
- Department of Dairy Science and Technology, College of Food SciencesUniversity of AL‐Qasim GreenAl QasimIraq
| | - Jasim S. Al‐Saadi
- Department of Dairy Science and Technology, College of Food SciencesUniversity of AL‐Qasim GreenAl QasimIraq
| | | | - Ammar B. Altemimi
- Department of Food Science, College of AgricultureUniversity of BasrahBasrahIraq
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14
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Tian M, Bai Y, Tian H, Zhao X. The Chemical Composition and Health-Promoting Benefits of Vegetable Oils-A Review. Molecules 2023; 28:6393. [PMID: 37687222 PMCID: PMC10489903 DOI: 10.3390/molecules28176393] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 09/10/2023] Open
Abstract
With population and economic development increasing worldwide, the public is increasingly concerned with the health benefits and nutritional properties of vegetable oils (VOs). In this review, the chemical composition and health-promoting benefits of 39 kinds of VOs were selected and summarized using Web of Science TM as the main bibliographic databases. The characteristic chemical compositions were analyzed from fatty acid composition, tocols, phytosterols, squalene, carotenoids, phenolics, and phospholipids. Health benefits including antioxidant activity, prevention of cardiovascular disease (CVD), anti-inflammatory, anti-obesity, anti-cancer, diabetes treatment, and kidney and liver protection were examined according to the key components in representative VOs. Every type of vegetable oil has shown its own unique chemical composition with significant variation in each key component and thereby illustrated their own specific advantages and health effects. Therefore, different types of VOs can be selected to meet individual needs accordingly. For example, to prevent CVD, more unsaturated fatty acids and phytosterols should be supplied by consuming pomegranate seed oil, flaxseed oil, or rice bran oil, while coconut oil or perilla seed oil have higher contents of total phenolics and might be better choices for diabetics. Several oils such as olive oil, corn oil, cress oil, and rice bran oil were recommended for their abundant nutritional ingredients, but the intake of only one type of vegetable oil might have drawbacks. This review increases the comprehensive understanding of the correlation between health effects and the characteristic composition of VOs, and provides future trends towards their utilization for the general public's nutrition, balanced diet, and as a reference for disease prevention. Nevertheless, some VOs are in the early stages of research and lack enough reliable data and long-term or large consumption information of the effect on the human body, therefore further investigations will be needed for their health benefits.
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Affiliation(s)
- Mingke Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Yuchen Bai
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Hongyu Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebing Zhao
- Key Laboratory of Industrial Biocatalysis, Ministry of Education, Tsinghua University, Beijing 100084, China;
- Institute of Applied Chemistry, Department of Chemical Engineering, Tsinghua University, Beijing 100084, China
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15
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Khushairay ESI, Ghani MA, Babji AS, Yusop SM. The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH. Foods 2023; 12:3046. [PMID: 37628045 PMCID: PMC10453166 DOI: 10.3390/foods12163046] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 06/27/2023] [Accepted: 07/14/2023] [Indexed: 08/27/2023] Open
Abstract
This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg-1) and oil (8.23 gg-1) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities.
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Affiliation(s)
- Etty Syarmila Ibrahim Khushairay
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
| | - Ma’aruf Abd Ghani
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, Malaysia;
| | - Abdul Salam Babji
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
- Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Salma Mohamad Yusop
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
- Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
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16
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Agarwal A, Rizwana, Tripathi AD, Kumar T, Sharma KP, Patel SKS. Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds. Antioxidants (Basel) 2023; 12:1413. [PMID: 37507952 PMCID: PMC10376479 DOI: 10.3390/antiox12071413] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [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: 06/20/2023] [Revised: 07/10/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual's development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.
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Affiliation(s)
- Aparna Agarwal
- Department of Food & Nutrition and Food Technology, Lady Irwin College, Sikandra Road, New Delhi 110001, India
| | - Rizwana
- Department of Food Technology, Bhaskaracharya College of Applied Sciences, Sector-2, Dwarka, New Delhi 110075, India
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India
| | - Tarika Kumar
- Department of Environmental Studies, The Maharaja Sayajirao University of Baroda, Vadodara 390002, India
| | - Kanti Prakash Sharma
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh 123031, India
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17
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Batariuc A, Coțovanu I, Mironeasa S. Sorghum Flour Features Related to Dry Heat Treatment and Milling. Foods 2023; 12:foods12112248. [PMID: 37297492 DOI: 10.3390/foods12112248] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
Heat treatment of sorghum kernels has the potential to improve their nutritional properties. The goal of this study was to assess the impact of dry heat treatment at two temperatures (121 and 140 °C) and grain fractionation, on the chemical and functional properties of red sorghum flour with three different particle sizes (small, medium, and large), for process optimization. The results showed that the treatment temperature had a positive effect on the water absorption capacity, as well as the fat, ash, moisture and carbohydrate content, whereas the opposite tendency was obtained for oil absorption capacity, swelling power, emulsion activity and protein and fiber content. Sorghum flour particle size had a positive impact on water absorption capacity, emulsion activity and protein, carbohydrate and fiber content, while oil absorption capacity, swelling power and fat, ash and moisture content were adversely affected. The optimization process showed that at the treatment temperature at 133 °C, an increase in fat, ash, fiber and carbohydrate content was experienced in the optimal fraction dimension of red sorghum grains. Moreover, the antioxidant performance showed that this fraction produced the best reducing capability when water was used as an extraction solvent. Starch digestibility revealed a 22.81% rise in resistant starch, while the thermal properties showed that gelatinization enthalpy was 1.90 times higher compared to the control sample. These findings may be helpful for researchers and the food industry in developing various functional foods or gluten-free bakery products.
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Affiliation(s)
- Ana Batariuc
- Faculty of Food Engineering, "Stefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Ionica Coțovanu
- Faculty of Food Engineering, "Stefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, "Stefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
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Lousada Falcão R, Pinheiro V, Ribeiro C, Sousa I, Raymundo A, Nunes MC. Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance. Food Technol Biotechnol 2023; 61:259-270. [PMID: 37457912 PMCID: PMC10339734 DOI: 10.17113/ftb.61.02.23.7851] [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: 07/04/2022] [Accepted: 04/07/2023] [Indexed: 07/18/2023] Open
Abstract
Research background The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese matrix, as well as the complexity of the biochemical reactions occurring during the fermentation and maturation processes. Microalgae are nutritious and sustainable food sources with important bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, chlorophylls, carotenoids, vitamins and minerals. Experimental approach This work aims to study the impact of the 2 and 4 % microalga Chlorella vulgaris addition on the nutritional composition, bioactivity, structure and sensory profile of quark and cream cheese, both probiotic fermented products. Texture profile analysis and fundamental rheology measurements (oscillatory and stationary) were performed to evaluate the impact of C. vulgaris on the mechanical properties of the fresh cheese. The nutritional composition was evaluated using standard methods and bioactivity through the determination of total phenolic compounds and antioxidant capacity.1. Results and conclusions C. vulgaris had an impact on the firmness of both cheeses. In general, the cheese with added C. vulgaris had a better nutritional profile, with an increase in protein content, content of Mg, P, S, Cu, Zn, Fe and Mn, and better bioactivity with an increase in the antioxidant activity. Sensory testing results were promising, especially for cream cheese. Novelty and scientific contribution The enrichment of traditional foods such as fresh cheese with microalgae represents an interesting strategy to develop hybrid products (with protein from animal and vegetable sources), obtain innovative and more sustainable products, and improve their nutritional profile in terms of protein and mineral content and bioactivity.
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Affiliation(s)
- Rita Lousada Falcão
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | - Cátia Ribeiro
- Queijos Santiago, Montemuro Apartado 51, 2669-909 Malveira, Portugal
| | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Maria Cristiana Nunes
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Mesías M, Gómez P, Olombrada E, Holgado F, Morales FJ. Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods. Int J Environ Res Public Health 2023; 20:ijerph20065114. [PMID: 36982021 PMCID: PMC10049232 DOI: 10.3390/ijerph20065114] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/08/2023] [Accepted: 03/10/2023] [Indexed: 06/12/2023]
Abstract
Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view. However, there is concern regarding the formation of process contaminants when they are subjected to thermal processing. The objective of this study was to incorporate different amounts of ground chia seeds in a biscuit model to evaluate the effect on the antioxidant capacity and formation of acrylamide and furfurals. Seven standard "Maria-type" biscuit formulations were prepared, replacing wheat flour with different amounts of ground chia seeds (defatted and non-defatted), from 0% (control biscuit) to 15% (respect to total solids in the recipe). Samples were baked at 180 °C for 22 min. Compared with the control biscuit, chia formulations increased the content of nutrients, antioxidant capacity (ABTS) and phenolic compounds (Folin-Ciocalteau method) but also doubled acrylamide levels and even raised more than 10 times furanic compound concentrations. Results indicate that the use of chia seeds as ingredients in new cereal-based formulations would improve the nutritional profile but also increase the occurrence of chemical process contaminants. This paradox should be carefully considered in the context of risk/benefit analysis.
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20
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Runthala A, Mbye M, Ayyash M, Xu Y, Kamal-Eldin A. Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk. Molecules 2023; 28:molecules28052023. [PMID: 36903269 PMCID: PMC10004547 DOI: 10.3390/molecules28052023] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 12/27/2022] [Revised: 02/10/2023] [Accepted: 02/11/2023] [Indexed: 02/24/2023] Open
Abstract
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.
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Affiliation(s)
- Ashish Runthala
- Department of Biotechnology, Koneru Lakshmaiah Education Foundation, Vijayawada 522302, India
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
| | - Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Yajun Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100871, China
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Zayed Bin Sultan Center for Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
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21
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Murariu OC, Murariu F, Frunză G, Ciobanu MM, Boișteanu PC. Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat. Nutrients 2023; 15:nu15041061. [PMID: 36839418 PMCID: PMC9966082 DOI: 10.3390/nu15041061] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 01/03/2023] [Revised: 02/15/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023] Open
Abstract
This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2-10.2; atherogenic index = 0.56-0.67; thrombogenic index = 0.78-0.96; hypocholesterolemic/hypercholesterolemic index = 2.4-2.7 (for Longissimus dorsi)).
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Affiliation(s)
- Otilia Cristina Murariu
- Department of Food Technology, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
| | - Florin Murariu
- Department of Agroeconomy, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
- Correspondence: (F.M.); (G.F.); (P.C.B.)
| | - Gabriela Frunză
- Department of Food Technology, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
- Correspondence: (F.M.); (G.F.); (P.C.B.)
| | - Marius Mihai Ciobanu
- Department of Food Technology, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
| | - Paul Corneliu Boișteanu
- Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
- Correspondence: (F.M.); (G.F.); (P.C.B.)
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22
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Dakuyo R, Konaté K, Bazié D, Sanou A, Kaboré K, Sama H, Santara B, Konkobo FA, Dicko MH. Correlating the morphology of Anacardium occidentale L. fruits from 30 orchards with their physicochemical and nutritional properties. Front Plant Sci 2022; 13:1033577. [PMID: 36531375 PMCID: PMC9752920 DOI: 10.3389/fpls.2022.1033577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 10/17/2022] [Indexed: 06/17/2023]
Abstract
Cashew (Anacardium occidentale L.) is a cross-pollinating plant whose fruit consists of two parts, the nut, and the apple. This study aimed to carry out agro-morphological characteristics of cashew fruits to establish relationships with their physicochemical and nutritional properties. Thirty (30) cashew accessions fruits were sampled in different regions of Burkina Faso. The length, width, thickness, weight, yield, kernel output ratio (KOR), proximate composition, specific minerals, phenolic compounds, and anti-nutritional factors were assessed. Evaluations were made using standard methods. The results showed significant variations in agro-morphological, physicochemical and nutritional traits depending on the accessions and the organ. Also, the ratio of apple mass versus nut one was about 12.24 ± 1.24. Kernels are an important source of proteins, fat, total phenolic compounds, and flavonoids, with average contents of 22.84 ± 1.25 g/100 g, 51.65 ± 2.54 g/100 g, 9.78 ± 2.15 mg GAE/g, and 6.24 ± 12.15 mg QE/g, respectively. As for the apples, they contained substantial quantities of Potassium, Phosphorus, Chlorine, and Magnesium with contents of 611.24 ± 14.5 mg/100 g, 418.24 ± 16.47 mg/100 g, 332.24 ± 10.54 mg/100 g, and 224.95 ± 13.15 mg/100 g, respectively. Statistical analyses showed that mineral and phytate contents were positively correlated to cashew apples while phenolic compounds and tannins were strongly correlated with walnuts. Principal component analyses showed three groups of accessions based on apples and kernels characteristics. These data showed a direct relationship between cashew physicochemical, nutritional potentials, kernels, and apples' agro-morphological characteristics. These data constitute an important basis for the identification of cashew accessions with high nutritional and economic potential.
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Affiliation(s)
- Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Kiessoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
- Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou, Burkina Faso
| | - David Bazié
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Hemayoro Sama
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Balmoussa Santara
- Training and Research Unit in Life and Earth Sciences, Nazi BONI University, Bobo-Dioulasso, Burkina Faso
| | - Frédéric Anderson Konkobo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
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23
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Wang W, Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Compr Rev Food Sci Food Saf 2022; 21:4640-4682. [PMID: 36124402 DOI: 10.1111/1541-4337.13033] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [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: 01/15/2022] [Revised: 07/19/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Proteins are important food ingredients that possess both functional and nutritional properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing technology that has been subject to great advancements in the last two decades. It is well established that pressure can induce changes in protein folding and oligomerization, and consequently, HHP has the potential to modify the desired protein properties. In this review article, the research progress over the last 15 years regarding the effect of HHP on protein structures, as well as the applications of HHP in modifying protein functionalities (i.e., solubility, water/oil holding capacity, emulsification, foaming and gelation) and nutritional properties (i.e., digestibility and bioactivity) are systematically discussed. Protein unfolding generally occurs during HHP treatment, which can result in increased conformational flexibility and the exposure of interior residues. Through the optimization of HHP and environmental conditions, a balance in protein hydrophobicity and hydrophilicity may be obtained, and therefore, the desired protein functionality can be improved. Moreover, after HHP treatment, there might be greater accessibility of the interior residues to digestive enzymes or the altered conformation of specific active sites, which may lead to modified nutritional properties. However, the practical applications of HHP in developing functional protein ingredients are underutilized and require more research concerning the impact of other food components or additives during HHP treatment. Furthermore, possible negative impacts on nutritional properties of proteins and other compounds must be also considered.
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Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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24
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Wang X, Zhang M, Phuhongsung P, Mujumdar AS. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review. Crit Rev Food Sci Nutr 2022:1-12. [PMID: 36260286 DOI: 10.1080/10408398.2022.2134979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
3D food printing (3DFP) provides an excellent opportunity to deposit layers of multiple food materials to create unique complex structures of products with more engaging visuals, specific textures, and customized nutritional properties. Many printed products require post-printing processing which can result in sensory variance, texture changes, and even nutritional modification. Hence it is necessary to implement the design of the complex internal structure to ensure the desired quality of the printed products following post-printing. 3-D printing of various types of food products, for example, chocolate, cheese, meat, vegetables, fruits, fish, eggs, cereal-based products, and so on, has been examined with regard to post-printing requirements. This review aims to summarize the current work on the latest developments in 3DFP technology concerning the internal structure design of 3D printed products and its effect on quality during post-printing. The quality parameters include: textural, physical, morphological, and dimensional characteristics as well as nutritional properties. Furthermore, post-printing modifications such as 4D are also analyzed.
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Affiliation(s)
- Xiaotuo Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- College of Intelligent Agriculture, Suzhou Polytechnic Institute of Agriculture, Soochow, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Pattarapon Phuhongsung
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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25
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Vetrani C, Piscitelli P, Muscogiuri G, Barrea L, Laudisio D, Graziadio C, Marino F, Colao A. "Planeterranea": An attempt to broaden the beneficial effects of the Mediterranean diet worldwide. Front Nutr 2022; 9:973757. [PMID: 36118764 PMCID: PMC9480100 DOI: 10.3389/fnut.2022.973757] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [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: 06/20/2022] [Accepted: 08/17/2022] [Indexed: 12/03/2022] Open
Abstract
Non-communicable diseases (NCDs) lead to a dramatic burden on morbidity and mortality worldwide. Diet is a modifiable risk factor for NCDs, with Mediterranean Diet (MD) being one of the most effective dietary strategies to reduce diabetes, cardiovascular diseases, and cancer. Nevertheless, MD transferability to non-Mediterranean is challenging and requires a shared path between the scientific community and stakeholders. Therefore, the UNESCO Chair on Health Education and Sustainable Development is fostering a research project-"Planeterranea"-aiming to identify a healthy dietary pattern based on food products available in the different areas of the world with the nutritional properties of MD. This review aimed to collect information about eating habits and native crops in 5 macro-areas (North America, Latin America, Africa, Asia, and Australia). The information was used to develop specific "nutritional pyramids" based on the foods available in the macro-areas presenting the same nutritional properties and health benefits of MD.
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Affiliation(s)
- Claudia Vetrani
- Department of Clinical Medicine and Surgery, Endocrinology Unit, University of Naples “Federico II”, Naples, Italy
- Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University of Naples “Federico II”, Naples, Italy
| | - Prisco Piscitelli
- UNESCO Chair “Education for Health and Sustainable Development, ” University of Naples “Federico II”, Naples, Italy
| | - Giovanna Muscogiuri
- Department of Clinical Medicine and Surgery, Endocrinology Unit, University of Naples “Federico II”, Naples, Italy
- Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University of Naples “Federico II”, Naples, Italy
- UNESCO Chair “Education for Health and Sustainable Development, ” University of Naples “Federico II”, Naples, Italy
| | - Luigi Barrea
- Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University of Naples “Federico II”, Naples, Italy
- Dipartimento di Scienze Umanistiche, Università Telematica Pegaso, Napoli, Italy
| | - Daniela Laudisio
- Department of Clinical Medicine and Surgery, Endocrinology Unit, University of Naples “Federico II”, Naples, Italy
- Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University of Naples “Federico II”, Naples, Italy
| | - Chiara Graziadio
- Department of Clinical Medicine and Surgery, Endocrinology Unit, University of Naples “Federico II”, Naples, Italy
- Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University of Naples “Federico II”, Naples, Italy
| | - Francesca Marino
- Department of Clinical Medicine and Surgery, Endocrinology Unit, University of Naples “Federico II”, Naples, Italy
| | - Annamaria Colao
- Department of Clinical Medicine and Surgery, Endocrinology Unit, University of Naples “Federico II”, Naples, Italy
- Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University of Naples “Federico II”, Naples, Italy
- UNESCO Chair “Education for Health and Sustainable Development, ” University of Naples “Federico II”, Naples, Italy
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26
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Tafu NN, Jideani VA. Proximate, Elemental, and Functional Properties of Novel Solid Dispersions of Moringa oleifera Leaf Powder. Molecules 2022; 27. [PMID: 35956885 DOI: 10.3390/molecules27154935] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/21/2022] [Accepted: 07/27/2022] [Indexed: 11/17/2022] Open
Abstract
Moringa oleifera leaf powder (MOLP) is a rich source of antioxidants, protein, minerals, vitamins, and various phytochemicals and has been used to combat malnutrition in many countries. However, despite its many benefits, MOLP has low a solubility in water, necessitating the development of ways to address this issue. To improve the solubility of MOLP, solid-dispersed Moringa oleifera leaf powders (SDMOLPs) have been developed through freeze-drying, melting, microwave irradiation, and solvent evaporation methods using polyethylene glycols (PEG4000 and PEG6000) (1:1) as hydrophilic carriers. The solid dispersions were evaluated for their proximate composition using standard analytical procedures. Elemental composition was characterized using scanning electron microscopy (SEM) with energy-dispersive X-ray spectroscopy (EDS). Water absorption capacity (WAC) and water-solubility were further evaluated as functional properties. Proximate composition revealed that MOLP and SDMOLPs were rich in protein, energy, carbohydrate, ash, and fat contents. MOLP solid dispersions are a major source of minerals (Ca, Mg, Cu, and Zn), and can be used to alleviate many mineral deficiencies. All solid dispersions had significantly higher (p < 0.05) solubilities (ranging from 54 to 64%) and WAC (ranging from 468.86 to 686.37%), relative to that of pure MOLP. The increased solubility of SDMOLPs may be attributed to the hydrogen bonds and intermolecular interactions between MOLP and the hydrophilic carriers. The results indicate that the solid dispersion technique can be successfully employed to improve the solubility of MOLP. And the solid-dispersed MOLPs with enhanced functional properties may be useful as functional ingredients in foods and beverages, dietary supplements, or nutraceutical formulations.
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27
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Zhang L, Gao Y, Deng B, Ru W, Tong C, Bao J. Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours. Front Nutr 2022; 9:923257. [PMID: 35782948 PMCID: PMC9240771 DOI: 10.3389/fnut.2022.923257] [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: 04/19/2022] [Accepted: 05/23/2022] [Indexed: 11/13/2022] Open
Abstract
Sweet potato flour is a key ingredient for the production of new food products worldwide, which imparts desired properties, nutritional value, antioxidants, and natural color to processed foods. However, little information regarding the functional properties of the sweet potato flour is available. In this study, the genetic diversity in the physiochemical, nutritional, and antioxidant properties of wholemeal flour from seven sweet potato varieties was investigated. The total phenolic content (TPC) of the free and bound fractions ranged from 13.85 to 90.74 mg gallic acid equivalent (GAE)/100 g and from 5.07 to 24.29 mg GAE/100 g, respectively. The average protein content of sweet potato was 5.41 g/100 g ranging from 3.40 to 8.60 g/100 g DW. The total amino acid content averaged 45.13 mg/g DW. The average contents of 12 mineral elements were in the order of K > P > Ca > Mg > Mn > Fe > Zn > Cu > Ni > Se > Cr > Cd. K and P contents were the highest among all accessions, which were positively correlated with most of the other minerals. The average starch content of sweet potato was 53.90 g/100 g DW, ranging from 31.68 to 64.90%. The peak viscosity (PV), hot paste viscosity (HPV), and cold paste viscosity (CPV) were in the range of 90.7-318.8 Rapid Visco Unit (RVU), 77.3-208.3 RVU, and 102.6-272.7 RVU, respectively. The hardness values and cohesiveness (Coh) varied among different sweet potatoes, with a range of 8.20-18.48 g and 0.22-0.68, respectively. The gelatinization onset, peak, conclusion temperatures, and enthalpy were in the ranges of 59.39-71.91°C, 70.19-88.40°C, 78.98-95.79°C, 1.85-5.65 J/g, respectively.
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Affiliation(s)
- Lin Zhang
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Yan Gao
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Bowen Deng
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Weidong Ru
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Chuan Tong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Jinsong Bao
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
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28
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Vanqa N, Mshayisa VV, Basitere M. Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours. Foods 2022; 11. [PMID: 35407063 DOI: 10.3390/foods11070976] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 02/02/2023] Open
Abstract
In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and antioxidant properties. The crude protein of the edible insect flours varied between 34.90−52.74%. The crude fat of the insect flours differed significantly (p < 0.05), with H. illucens (27.93%) having the highest crude fat. G. belina was lighter (L*) and yellower (+b*) compared to H. illucens and M. subhylanus, and there was no significant difference (p > 0.05) in the redness (+a*) of the edible insect flours. There were no significant differences (p > 0.05) in foam capacity and foam stability of all three edible insect flours. Moreover, the antioxidant activity against the DPPH radical was low for H. illucens (3.63%), with M. subhylanus (55.37%) exhibiting the highest DPPH radical. Principal component analysis (PCA) was applied to the techno-functional properties and antioxidant indices of the edible insect flours. PC1 accounted for 51.39% of the total variability, while component 2 accounted for 24.71%. In terms of PC1, the FS, OBC and FC were responsible for the major differences in the edible insect flours. The findings revealed that edible insect flours are a good source of antioxidants and can be used as an alternative protein source and a potential novel food additive due to their techno-functional qualities.
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29
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Kahraman G, Harsa S, Casiraghi MC, Lucisano M, Cappa C. Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread. Foods 2022; 11:foods11020199. [PMID: 35053930 PMCID: PMC8774402 DOI: 10.3390/foods11020199] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/05/2022] [Accepted: 01/08/2022] [Indexed: 01/16/2023] Open
Abstract
The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.
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Affiliation(s)
- Gokcen Kahraman
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey;
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Sebnem Harsa
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey;
- Correspondence: ; Tel.: +90-232-750-6903
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Mara Lucisano
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
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30
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Khemiri S, Nunes MC, Bessa RJB, Alves SP, Smaali I, Raymundo A. Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility. Foods 2021; 10:3159. [PMID: 34945710 PMCID: PMC8701376 DOI: 10.3390/foods10123159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 11/14/2021] [Revised: 12/06/2021] [Accepted: 12/14/2021] [Indexed: 12/02/2022] Open
Abstract
The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus) were used. The C. vulgaris strain was subjected to random mutagenesis and different culture conditions (Allmicroalgae), resulting in different pigmentations and biochemical compositions. Couscous samples were characterized in terms of nutritional properties, oscillatory rheology properties and digestibility. All biomasses provided a significant supplementation of nutrients and excellent acceptance. The enrichment resulted in lower firmness, higher viscoelastic functions (G' and G″) and a significant improvement in the cooking quality. Major differences between couscous samples with different microalgae were observed in protein and mineral contents, fully meeting Regulation (EC) No. 1924/2006 requirements for health claims made on foodstuffs. The amount of digested proteins was also higher in algae-containing samples. The fatty acid profile of the enriched couscous varied in a biomass-specific way, with a marked increase in linolenic acid (18:3 ω3) and a decrease in the ω6/ω3 ratio. Sensory analysis revealed that microalgae-containing products could compete with conventional goods with an added advantage, that is, having an ameliorated nutritional value using algae as a "trendy" and sustainable ingredient.
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Affiliation(s)
- Sheyma Khemiri
- Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), National Institute of Applied Science and Technology, University of Carthage, BP 676, Tunis 1080, Tunisia; (S.K.); (I.S.)
| | - Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Rui J. B. Bessa
- CIISA, Faculdade de Medicina Veterinária, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal; (R.J.B.B.); (S.P.A.)
| | - Susana P. Alves
- CIISA, Faculdade de Medicina Veterinária, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal; (R.J.B.B.); (S.P.A.)
| | - Issam Smaali
- Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), National Institute of Applied Science and Technology, University of Carthage, BP 676, Tunis 1080, Tunisia; (S.K.); (I.S.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
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Afzaal M, Saeed F, Anjum F, Waris N, Husaain M, Ikram A, Ateeq H, Muhammad Anjum F, Suleria H. Nutritional and ethnomedicinal scenario of koumiss: A concurrent review. Food Sci Nutr 2021; 9:6421-6428. [PMID: 34760271 PMCID: PMC8565204 DOI: 10.1002/fsn3.2595] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [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: 07/13/2021] [Revised: 08/23/2021] [Accepted: 08/26/2021] [Indexed: 11/29/2022] Open
Abstract
Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health. Among fermented foods, Koumiss is rich in vitamins especially vitamin C and minerals, i.e., phosphorus and calcium. In addition, it is also rich in vitamins A, E, B2, B12, and pantothenic acid. High concentrations of lactose in milk favor bacterial fermentation, as the original cultures decompose it into lactic acid. Koumiss contains essential fatty acids such as linoleic and linolenic acid. Koumiss offers many health benefits including boosting the immune system and maintains blood pressure, good effect on the kidneys, endocrine glands, gut system, liver, and nervous and vascular system. The rich microflora from the fermented product has a pivotal role in maintaining gut health and treating various digestive diseases. The core focus of the current review paper is to highlight the nutritional and therapeutic potential, i.e., anticarcinogenic, hypocholesterolemia effect, antioxidative properties, antibacterial properties, antibacterial spectrum, intestinal enlargement, and β-galactosidase activity, of Koumiss as a traditional fermented product. Moreover, history and production technology of the Koumiss are also the main part of this review paper.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Fatima Anjum
- Department of Dietetics and NutritionThe University of FaisalabadFaisalabadPakistan
| | - Numra Waris
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muzzamal Husaain
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Ali Ikram
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Hafiz Suleria
- Department of Agriculture and Food SystemsThe University of MelbourneAustralia
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Meinita MDN, Harwanto D, Sohn JH, Kim JS, Choi JS. Hizikia fusiformis: Pharmacological and Nutritional Properties. Foods 2021; 10:1660. [PMID: 34359532 DOI: 10.3390/foods10071660] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/13/2021] [Accepted: 07/15/2021] [Indexed: 02/07/2023] Open
Abstract
The brown seaweed Hizikia fusiformis (syn. Sargassum fusiforme), commonly known as “Hijiki”, has been utilized in traditional cuisine and medicine in East Asian countries for several centuries. H. fusiformis has attracted much attention owing to its rich nutritional and pharmacological properties. However, there has been no comprehensive review of the nutritional and pharmacological properties of H. fusiformis. The aim of this systematic review was to provide detailed information from the published literature on the nutritional and pharmacological properties of H. fusiformis. A comprehensive online search of the literature was conducted by accessing databases, such as PubMed, SpringerLink, ScienceDirect, and Google Scholar, for published studies on the nutritional and pharmacological properties of H. fusiformis between 2010 and 2021. A total of 916 articles were screened from all the databases using the preferred reporting items for systematic reviews and meta-analyses method. Screening based on the setdown criteria resulted in 59 articles, which were used for this review. In this review, we found that there has been an increase in the number of publications on the pharmacological and nutritional properties of H. fusiformis over the last 10 years. In the last 10 years, studies have focused on the proximate, mineral, polysaccharide, and bioactive compound composition, and pharmacological properties, such as antioxidant, anticancer, antitumor, anti-inflammatory, photoprotective, neuroprotective, antidiabetic, immunomodulatory, osteoprotective, and gastroprotective properties of H. fusiformis extracts. Overall, further studies and strategies are required to develop H. fusiformis as a promising resource for the nutrition and pharmacological industries.
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Goicoechea N, Jiménez L, Prieto E, Gogorcena Y, Pascual I, Irigoyen JJ, Antolín MC. Assessment of Nutritional and Quality Properties of Leaves and Musts in Three Local Spanish Grapevine Varieties Undergoing Controlled Climate Change Scenarios. Plants (Basel) 2021; 10:plants10061198. [PMID: 34208410 PMCID: PMC8231099 DOI: 10.3390/plants10061198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 05/03/2023]
Abstract
The market demand together with the need for alternatives to withstand climate change led to the recovery of autochthonous grapevine varieties. Under climate change, the summer pruning of vineyards may lead to an increase of vegetative residuals of nutritional and medicinal interest. The objectives of our study were (1) to evaluate the nutritional properties of the leaves of three local Spanish grapevines (Tinto Velasco, TV, Pasera, PAS, and Ambrosina, AMB) when grown under climate change conditions, and (2) to test the potentiality of these grapevines as suitable candidates to be cultivated under climate change scenarios based on the quality of their must. Experimental assays were performed with fruit-bearing cuttings grown in temperature gradient greenhouses that simulate rising CO2 (700 μmol mol-1) and warming (ambient temperature +4 °C), either acting alone or in combination. TV and AMB were the most and the least affected by air temperature and CO2 concentration, respectively. The interaction of elevated CO2 with high temperature induced the accumulation of proteins and phenolic compounds in leaves of TV, thus enhancing their nutritional properties. In PAS, the negative effect of high temperature on protein contents was compensated for by elevated CO2. Warming was the most threatening scenario for maintaining the must quality in the three varieties, but elevated CO2 exerted a beneficial effect when acting alone and compensated for the negative effects of high temperatures. While TV may be a candidate to be cultivated in not very warm areas (higher altitudes or colder latitudes), PAS behaved as the most stable genotype under different environmental scenarios, making it the most versatile candidate for cultivation in areas affected by climate change.
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Affiliation(s)
- Nieves Goicoechea
- Plant Stress Physiology Group, Department of Environmental Biology, School of Sciences, Universidad de Navarra, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), 31008 Pamplona, Spain; (L.J.); (E.P.); (I.P.); (J.J.I.); (M.C.A.)
- Correspondence: ; Tel.: +34-948-425-600 (ext. 806489)
| | - Leyre Jiménez
- Plant Stress Physiology Group, Department of Environmental Biology, School of Sciences, Universidad de Navarra, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), 31008 Pamplona, Spain; (L.J.); (E.P.); (I.P.); (J.J.I.); (M.C.A.)
| | - Eduardo Prieto
- Plant Stress Physiology Group, Department of Environmental Biology, School of Sciences, Universidad de Navarra, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), 31008 Pamplona, Spain; (L.J.); (E.P.); (I.P.); (J.J.I.); (M.C.A.)
| | - Yolanda Gogorcena
- Departamento de Pomología, Estación Experimental de Aula Dei, Consejo Superior de Investigaciones Científicas (CSIC), 50080 Zaragoza, Spain;
| | - Inmaculada Pascual
- Plant Stress Physiology Group, Department of Environmental Biology, School of Sciences, Universidad de Navarra, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), 31008 Pamplona, Spain; (L.J.); (E.P.); (I.P.); (J.J.I.); (M.C.A.)
| | - Juan José Irigoyen
- Plant Stress Physiology Group, Department of Environmental Biology, School of Sciences, Universidad de Navarra, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), 31008 Pamplona, Spain; (L.J.); (E.P.); (I.P.); (J.J.I.); (M.C.A.)
| | - María Carmen Antolín
- Plant Stress Physiology Group, Department of Environmental Biology, School of Sciences, Universidad de Navarra, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), 31008 Pamplona, Spain; (L.J.); (E.P.); (I.P.); (J.J.I.); (M.C.A.)
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Barakat H. Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab ( Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes. Foods 2021; 10:716. [PMID: 33801774 DOI: 10.3390/foods10040716] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 03/16/2021] [Accepted: 03/19/2021] [Indexed: 11/17/2022] Open
Abstract
Revalorization of Adansonia digitata L. "Baobab" pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate chemical composition, macro- and microelements content, amino acids (AAs), total phenolic content (TPC), and antioxidant activity (AOA) of partially substituted composite flour (WF + BPF) were determined. The rheological properties of the composite flours were assessed using MIXOLAB. Moreover, an organoleptic evaluation of the baked cakes was performed with 20 trained panelists. The substitution with BPF significantly increased the total ash and crude fiber content in composite flour in a level-dependent manner, while moisture, crude fat, crude protein, available carbohydrates contents, and energy values were not significantly changed. Interestingly, macroelements such as Ca, K, and P were significantly increased, while Na was significantly decreased, whereas Mg content was not significantly changed. Similarly, microelements such as Zn, Fe, and Cu increased with the increase of BPF substitution. Significant increases in TPC and AOA were found by increasing the substitution with BPF. The biological value (BV), essential amino acid index (EAAI), protein efficiency ratio (PER), as well as essential amino acids (EAAs) requirement index (RI) were positively improved in WF + BPF. Adding BPF up to 10% not only improved the water absorption, α-amylase activity, and viscosity, but also caused a slight weakness in the gluten network, to produce a composite flour suitable for cake making. Conclusively, this study revealed that fortification with BPF up to 5-10% improved the nutritional quality without adverse effects on technological, and organoleptic characteristics and providing economic, commercial, and health benefits.
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Clemente A, Jimenez-Lopez JC. Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications. Foods 2020; 9:E1525. [PMID: 33114122 DOI: 10.3390/foods9111525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/19/2020] [Accepted: 10/20/2020] [Indexed: 02/07/2023] Open
Abstract
Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue “Legumes as Food Ingredients: Characterization, Processing, and Applications” covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers.
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Gandul-Rojas B, Gallardo-Guerrero L. Characterization and Processing of Table Olives: A Special Issue. Foods 2020; 9:E1469. [PMID: 33076335 DOI: 10.3390/foods9101469] [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] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 12/05/2022] Open
Abstract
Table olives are recognized as an essential component of the Mediterranean diet, having been explicitly included in the second level of its nutritional pyramid as an aperitif or culinary ingredient, with a recommended daily consumption of one to two portions (15–30 g). Producers demand innovative techniques improving the performance and industrial sustainability, as well as the development of new products that respond efficiently to increasingly demanding consumers. The purpose of this special issue was to publish high-quality papers with the aim to cover the state-of-the-art, recent progress and perspectives related to characterization and processing of table olives. Two reviews offer an overview about the processing and storage effects on the nutritional and sensory properties of table olives, as well as the main technologies used for olive fermentation, and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. A total of 10 research papers cover a broad range of aspects such as characterization of their chemical composition, bioavailability, advances in the processing technology, chemical and microbiological changes, optimized use of starter cultures for the improvement of the different fermentative processes, and new strategies to reduce sodium and additives to stabilize the organoleptic properties and avoid defects.
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Krawęcka A, Sobota A, Sykut-Domańska E. Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. Foods 2020; 9:E1412. [PMID: 33028017 DOI: 10.3390/foods9101412] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/30/2020] [Accepted: 10/01/2020] [Indexed: 01/01/2023] Open
Abstract
The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.
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Carcea M. Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. Foods 2020; 9:E1298. [PMID: 32942562 DOI: 10.3390/foods9091298] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/09/2020] [Accepted: 09/11/2020] [Indexed: 11/23/2022] Open
Abstract
Edible insects have always been consumed by humans and nowadays they are looked at with interest by the research community as a means to produce food at low environmental cost for a growing and increasingly demanding population. A large number of different species are edible, and they can contribute fats, protein, fibre, vitamins, and minerals to the human diet. The absence of specific legislation on the use of insects as food, coupled with the general population’s disgust at the idea of eating insects, are among the limiting factors for the development of insect farming in developed countries. Several consumer studies have concluded that hiding insects in traditional foods can increase people’s willingness to eat insect-based foods. Cereal-based foods such as bread, bakery products, pasta, etc., being so popular worldwide and so widely accepted by the population, have been used by researchers as a carrier for the introduction of different percentages of insect flours to improve their nutritional qualities. The research by Duda et al. on “Quality and Nutritional/Textural Properties of Durum Wheat Pasta enriched with Cricket Powder” is the first recent scientific contribution to the understanding of the nutritional quality and technological effects of the introduction of insect flour in a popular food such as durum wheat pasta.
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Abstract
Hemp (Cannabis sativa) is an angiosperm plant belonging to the Cannabaceae family. Its cultivation dates back to centuries. It has always been cultivated due to the possibility of exploiting almost all the parts of the plant: paper, fabrics, ropes, bio-compounds with excellent insulating capacity, fuel, biodegradable plastic, antibacterial detergents, and food products, such as flour, oils, seeds, herbal teas, and beer, are indeed obtained from hemp. Hemp flowers have also always been used for their curative effects, as well as for recreational purposes due to their psychotropic effects. Cannabis contains almost 500 chemical compounds, such as phytocannabinoids, terpenes, flavonoids, amino acids, fatty acids, vitamins, and macro-, and micro-elements, among others. When utilized as a food source, hemp shows excellent nutritional and health-promoting (nutraceutical) properties, mainly due to the high content in polyunsaturated fatty acids (especially those belonging to the ω-3 series), as well as in phenolic compounds, which seem effective in the prevention of common diseases such as gastrointestinal disorders, neurodegenerative diseases, cancer, and others. Moreover, hemp oil and other oils (i.e., olive oil and medium-chain triglyceride–MCT–oil) enriched in CBD, as well as extracts from hemp dried flowers (Cannabis extracts), are authorized in some countries for therapeutic purposes as a second-choice approach (when conventional therapies have failed) for a certain number of clinical conditions such as pain and inflammation, epilepsy, anxiety disorders, nausea, emesis, and anorexia, among others. The present review will synthetize the beneficial properties of hemp and hemp derivatives in animal nutrition and therapeutics.
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Affiliation(s)
- Giorgia Della Rocca
- Dipartimento di Medicina Veterinaria, Centro di Ricerca sul Dolore Animale (CeRiDA), Università degli Studi di Perugia, Perugia, Italy
| | - Alessandra Di Salvo
- Dipartimento di Medicina Veterinaria, Centro di Ricerca sul Dolore Animale (CeRiDA), Università degli Studi di Perugia, Perugia, Italy
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Conte P, Fadda C, Del Caro A, Urgeghe PP, Piga A. Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods 2020; 9:E514. [PMID: 32325961 DOI: 10.3390/foods9040514] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 12/17/2022] Open
Abstract
Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.
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Rico D, Peñas E, García MDC, Martínez-Villaluenga C, Rai DK, Birsan RI, Frias J, Martín-Diana AB. Sprouted Barley Flour as a Nutritious and Functional Ingredient. Foods 2020; 9:E296. [PMID: 32150936 PMCID: PMC7142429 DOI: 10.3390/foods9030296] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/25/2020] [Accepted: 03/02/2020] [Indexed: 02/07/2023] Open
Abstract
The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8-6 days) and temperature (12-20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B1, B2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and b-glucan were reduced. Total phenolic compounds, g-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16-20 °C) and longer times (5-6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial b-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.); (A.B.M.-D.)
| | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (C.M.-V.); (J.F.)
| | - María del Carmen García
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.); (A.B.M.-D.)
| | - Cristina Martínez-Villaluenga
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (C.M.-V.); (J.F.)
| | - Dilip K. Rai
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, 15 Dublin, Ireland; (D.K.R.); (R.I.B.)
| | - Rares I. Birsan
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, 15 Dublin, Ireland; (D.K.R.); (R.I.B.)
| | - Juana Frias
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (C.M.-V.); (J.F.)
| | - Ana B. Martín-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.); (A.B.M.-D.)
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Xu Y, Liang D, Wang GT, Wen J, Wang RJ. Nutritional and Functional Properties of Wild Food-Medicine Plants From the Coastal Region of South China. J Evid Based Integr Med 2020; 25:2515690X20913267. [PMID: 32297524 PMCID: PMC7163236 DOI: 10.1177/2515690x20913267] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 12/25/2019] [Accepted: 02/26/2020] [Indexed: 11/30/2022] Open
Abstract
Food-medicine plants play an important role in providing nutrition and treating chronic diseases, especially in many minority communities and developing regions. The coastal region of South China has abundant resources of medicinal plants. A long history of cross-cultural medicinal practices among different minority groups has facilitated the development of a remarkable dietary culture by using food-medicine plants. However, integrative ethnobotanical research on both nutritional and functional properties of the food-medicine plants in this region is still limited. In this study, 27 commonly used wild food-medicine plants were recorded and analyzed from the coastal region of South China. Most of them are good sources for calcium (47.83-1099.89 mg/100 g fresh weight), dietary fiber (3.00-31.87 mg/100 g fresh weight), iron (1.17-24.73 mg/100 g fresh weight), and vitamin C (0.44-68.32 mg/100 g fresh weight). Solanum americanum has the highest average nutritive value and is also considered to be good sources for proteins (7.90 g/100 g fresh weight). Medicinal properties of the studied species can be classified into 8 categories: treatment of the damp-heat syndrome, digestive diseases, urologic diseases, arthropathy, respiratory diseases, gynecological diseases, snake or insect bites, and uses as a tonic. Treating the damp-heat syndrome or expelling warm pathogenic factors is the most commonly used ethnomedicinal practice in the study area. The present study highlights that the local ethnomedicinal practices are deeply influenced by local natural conditions and customs. Food-medicine plants with superior key nutrients have been used regularly in the diet as medicinal food to alleviate common endemic diseases.
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Affiliation(s)
- Yuan Xu
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou,
China
| | - Dan Liang
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou,
China
| | - Gang-Tao Wang
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou,
China
- University of Chinese Academy of Sciences, Beijing, China
| | - Jun Wen
- National Museum of Natural History, Smithsonian Institution, Washington, DC,
USA
| | - Rui-Jiang Wang
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou,
China
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Knez Hrnčič M, Ivanovski M, Cör D, Knez Ž. Chia Seeds ( Salvia hispanica L.): An Overview-Phytochemical Profile, Isolation Methods, and Application. Molecules 2019; 25:E11. [PMID: 31861466 PMCID: PMC6994964 DOI: 10.3390/molecules25010011] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 12/11/2019] [Accepted: 12/16/2019] [Indexed: 11/16/2022] Open
Abstract
Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, myricetin, quercetin, and others. Today, chia has been analyzed in different areas of research. Researches around the world have been investigating the benefits of chia seeds in the medicinal, pharmaceutical, and food industry. Chia oil is today one of the most valuable oils on the market. Different extraction methods have been used to produce the oil. In the present study, an extensive overview of the chemical composition, nutritional properties, and antioxidant and antimicrobial activities, along with extraction methods used to produce chia oil, will be discussed.
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Affiliation(s)
- Maša Knez Hrnčič
- Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (M.I.); (D.C.)
| | - Maja Ivanovski
- Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (M.I.); (D.C.)
| | - Darija Cör
- Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (M.I.); (D.C.)
| | - Željko Knez
- Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia; (M.I.); (D.C.)
- Faculty of Medicine, University of Maribor, SI-2000 Maribor, Slovenia
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Tamburrano A, Tavazzi B, Callà CAM, Amorini AM, Lazzarino G, Vincenti S, Zottola T, Campagna MC, Moscato U, Laurenti P. Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition. Ital J Food Saf 2019; 8:8317. [PMID: 31632933 PMCID: PMC6784592 DOI: 10.4081/ijfs.2019.8317] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Accepted: 08/28/2019] [Indexed: 11/22/2022] Open
Abstract
The human consumption of food animal products is the main topic of an important debate among professionals in this sector: dietologists, dietitians and nutritional biologists. The red meat provides all the essential amino acids, bioavailable iron, zinc, calcium, lipids and B-group vitamins. A valid alternative to beef could be the buffalo meat. Italy is the largest European producer of buffalo meat and derivatives. The high nutritional characteristics of buffalo meat make it suitable to be included in the Mediterranean diet to customize it in relation to the needs and conditions of the population. Polyunsaturated/saturated fatty acids ratio can be influenced by diet, breed and type of breeding, but muscle tissue fat percentage is the main factor in determining a favorable fatty acid composition. This review focuses on the biochemical and nutritional characteristics of the buffalo meat (content of fats, cholesterol, amino acids, vitamins and minerals), explaining their variability depending on the different breeds, and the favorable implications on the human health. These results suggest that buffalo meat can be a healthier alternative to beef, not only for healthy people in particular physiological conditions (i.e. pregnancy), but also for persons at risk for cardiovascular and cerebrovascular diseases, thus achieving the goal of a personalized nutrition.
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Affiliation(s)
| | - Barbara Tavazzi
- Università Cattolica del Sacro Cuore, Rome
- University Hospital A. Gemelli - IRCCS, Rome
| | | | | | | | | | - Tiziana Zottola
- Experimental Zooprophylactic Institute of Lazio e Toscana “M. Aleandri", Latina, Italy
| | | | - Umberto Moscato
- Università Cattolica del Sacro Cuore, Rome
- University Hospital A. Gemelli - IRCCS, Rome
| | - Patrizia Laurenti
- Università Cattolica del Sacro Cuore, Rome
- University Hospital A. Gemelli - IRCCS, Rome
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Sozer N, Melama L, Silbir S, Rizzello CG, Flander L, Poutanen K. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. Foods 2019; 8:E431. [PMID: 31546650 DOI: 10.3390/foods8100431] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 09/16/2019] [Accepted: 09/19/2019] [Indexed: 12/26/2022] Open
Abstract
Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.
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Aroyehun AQ, Palaniveloo K, Ghazali F, Rizman-Idid M, Abdul Razak S. Effects of Seasonal Variability on the Physicochemical, Biochemical, and Nutritional Composition of Western Peninsular Malaysia Gracilaria manilaensis. Molecules 2019; 24:molecules24183298. [PMID: 31510066 PMCID: PMC6766817 DOI: 10.3390/molecules24183298] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 09/02/2019] [Accepted: 09/03/2019] [Indexed: 11/16/2022] Open
Abstract
This study evaluated the effect of seasonal variation on the physicochemical, biochemical, and nutritional composition of Gracilaria manilaensis. Sampling was designed during the main monsoon seasons in Malaysia-the Southwest monsoon (SWM) and Northeast monsoon (NEM)-to understand the intraspecific variation (p < 0.05). Carbohydrates, protein, and dietary fiber were found to be higher in NEM-G. manilaensis, whereas a higher ash content was quantified in SWM-G. manilaensis. No significant differences were found in crude lipid and moisture content (p > 0.05). Vitamin B2 was calculated as (0.29 ± 0.06 mg 100 g-1) and (0.38 ± 0.06 mg 100 g-1) for the NEM and SWM samples, respectively (p < 0.05). The fatty acid profile showed the dominance of saturated fatty acids (SFAs)-palmitic acids, stearic acid, and myristic acid-while the mineral contents were found to be good sources of calcium (1750.97-4047.74 mg 100 g-1) and iron (1512.55-1346.05 mg 100 g-1). Tryptophan and lysine were recorded as the limiting essential amino acids (EAAs) in NEM G. manilaensis, while leucine and phenylalanine were found to be the limiting EAAs in the SWM samples. None of the extracts exhibited antibacterial properties against the screened strains. The study concluded that seasonal changes have a great effect on the biochemical composition of G. manilaensis.
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Affiliation(s)
- Abdul Qudus Aroyehun
- Nutrition and Dietetics Program, School of Health Sciences, Health Campus. Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia.
- Institute of Ocean and Earth Sciences, University of Malaya, Jalan Universiti, Kuala Lumpur 50603, Wilayah Persekutuan Kuala Lumpur, Malaysia.
| | - Kishneth Palaniveloo
- Institute of Ocean and Earth Sciences, University of Malaya, Jalan Universiti, Kuala Lumpur 50603, Wilayah Persekutuan Kuala Lumpur, Malaysia.
| | - Farid Ghazali
- Biomedicine Program, School of Health Sciences, Health Campus. Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia.
| | - Mohammed Rizman-Idid
- Institute of Ocean and Earth Sciences, University of Malaya, Jalan Universiti, Kuala Lumpur 50603, Wilayah Persekutuan Kuala Lumpur, Malaysia.
| | - Shariza Abdul Razak
- Nutrition and Dietetics Program, School of Health Sciences, Health Campus. Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia.
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Dhakad AK, Ikram M, Sharma S, Khan S, Pandey VV, Singh A. Biological, nutritional, and therapeutic significance of Moringa oleifera Lam. Phytother Res 2019; 33:2870-2903. [PMID: 31453658 DOI: 10.1002/ptr.6475] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [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: 01/10/2019] [Revised: 07/24/2019] [Accepted: 07/26/2019] [Indexed: 12/17/2022]
Abstract
The genus Moringa Adans. comprises 13 species, of which Moringa oleifera Lam. native to India and cultivated across the world owing to its drought and frost resistance habit is widely used in traditional phytomedicine and as rich source of essential nutrients. Wide spectrum of phytochemical ingredients among leaf, flower, fruit, seed, seed oil, bark, and root depend on cultivar, season, and locality. The scientific studies provide insights on the use of M. oleifera with different aqueous, hydroalcoholic, alcoholic, and other organic solvent preparations of different parts for therapeutic activities, that is, antibiocidal, antitumor, antioxidant, anti-inflammatory, cardio-protective, hepato-protective, neuro-protective, tissue-protective, and other biological activities with a high degree of safety. A wide variety of alkaloid and sterol, polyphenols and phenolic acids, fatty acids, flavanoids and flavanol glycosides, glucosinolate and isothiocyanate, terpene, anthocyanins etc. are believed to be responsible for the pragmatic effects. Seeds are used with a view of low-cost biosorbent and coagulant agent for the removal of metals and microbial contamination from waste water. Thus, the present review explores the use of M. oleifera across disciplines for its prominent bioactive ingredients, nutraceutical, therapeutic uses and deals with agricultural, veterinarian, biosorbent, coagulation, biodiesel, and other industrial properties of this "Miracle Tree."
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Affiliation(s)
- Ashok K Dhakad
- Department of Forestry and Natural Resources, Punjab Agricultural University, Ludhiana, India
| | - Mohsin Ikram
- Forest Entomology Division, Forest Research Institute, Dehradun, India
| | - Shivani Sharma
- Department of Microbiology, Punjab Agricultural University, Ludhiana, India
| | - Salman Khan
- Forest Entomology Division, Forest Research Institute, Dehradun, India
| | - Vijay V Pandey
- Forest Pathology Division, Forest Research Institute, Dehradun, India
| | - Avtar Singh
- Department of Forestry and Natural Resources, Punjab Agricultural University, Ludhiana, India
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Ma T, Lan T, Geng T, Ju Y, Cheng G, Que Z, Gao G, Fang Y, Sun X. Nutritional properties and biological activities of kiwifruit ( Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion. Food Nutr Res 2019; 63:1674. [PMID: 31007652 PMCID: PMC6458959 DOI: 10.29219/fnr.v63.1674] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [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: 10/30/2018] [Revised: 03/16/2019] [Accepted: 03/20/2019] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular, such as kiwifruit juice, vinegar, dried slices, jam, wine, yogurt, and jelly. Although many studies have described the nutritional properties of kiwifruit, investigations on the nutritional properties of kiwifruit products remain limited, especially for kiwifruit products made from raw kiwifruit. METHODS Nutritional properties and biological activities of kiwifruit and kiwifruit products, as well as the digestive and absorption characteristics of their nutritional substances, were investigated. RESULTS Kiwifruit, juice, wine, and vinegar were observed to be rich in vitamin C (VC) and polyphenol and exhibited high biological activities, whereas dried kiwifruit slices and jam showed higher amounts of mineral elements. During oral digestion, VC and polyphenol showed similar absorption characteristics, while mineral elements exhibited a number of different trends. A good release rate of all nutritional substances was observed during stomach digestion, while the release rate decreased in serum-available, colon-available, and post-colonic fractions. Eating dried slices and jam supplied high amounts of mineral elements, while eating kiwifruit supplied the most comprehensive nutritional substances. The biological activities detected in raw foodstuffs were much higher than those detected after in vitro digestion. Furthermore, kiwifruit and wine showed the highest biological activities, while dried kiwifruit slices showed the lowest biological activities. CONCLUSION These results increased our understanding of the nutritional properties of kiwifruit and its products, providing new information and scientific recommendations to consumers for kiwifruit consumption and to producers for kiwifruit production.
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Affiliation(s)
- Tingting Ma
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Tonghui Geng
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Guo Cheng
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Zhiluo Que
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Guitian Gao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
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Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion. J Food Biochem 2019; 43:e12854. [PMID: 31353715 DOI: 10.1111/jfbc.12854] [Citation(s) in RCA: 5] [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: 02/08/2019] [Revised: 03/06/2019] [Accepted: 03/19/2019] [Indexed: 11/29/2022]
Abstract
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germination, and/or extrusion cooking were evaluated. Soaking and germination reduced proteins by lixiviation and hydrolysis, respectively. Lysine was the limiting amino acid. Polyunsaturated fatty acids increased after germination. Protein digestibility was 100% for germinated rice, decreased to 75% after the extrusion process. Fiber content decreased around 73% after the extrusion of soaked and germinated flours. Soaking-extrusion combined processes produces >50% IPs reduction. Germination-extrusion produced flours with the highest antioxidant capacity (54 µmol trolox g-1 ), which was in accordance with the highest content of free and bound phenolics (66 and 69 mg GA 100 g-1 , respectively). Grain treatments changed nutritional properties of flours resulting in low antinutrient whole grain ingredients, which could be used to develop whole grain-based foods. PRACTICAL APPLICATIONS: Phytic acid (PA) is an antinutrient having negative effects on mineral bioavailability and protein digestibility. There are processes such as soaking, germination, and extrusion, which alone or combined can decrease PA. However, nutritional composition and functionality of flours can change. We observed PA was highly reduced by soaking or germination combined with extrusion and antioxidant capacity and phenolic content increased in germinated and germinated-extruded flours compared to the other treatments. These modified whole grain rice flours low in anti-nutrients could be used in the production of expanded products or pre-cooked ingredients to develop whole grain based foods nutritionally improved.
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Affiliation(s)
- Micaela Albarracín
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, CONICET, UNL, Santa Fe, Argentina
| | - Luis Dyner
- Departamento de Bromatología y Nutrición, Facultad de Farmacia y Bioquímica, UBA, Buenos Aires, Argentina
| | - María Silvia Giacomino
- Departamento de Bromatología y Nutrición, Facultad de Farmacia y Bioquímica, UBA, Buenos Aires, Argentina
| | - Adriana Weisstaub
- Departamento de Bromatología y Nutrición, Facultad de Farmacia y Bioquímica, UBA, Buenos Aires, Argentina
| | - Angela Zuleta
- Departamento de Bromatología y Nutrición, Facultad de Farmacia y Bioquímica, UBA, Buenos Aires, Argentina
| | - Silvina R Drago
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, CONICET, UNL, Santa Fe, Argentina
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Jahanbakhshi A, Rasooli Sharabiani V, Heidarbeigi K, Kaveh M, Taghinezhad E. Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting. Food Sci Nutr 2019; 7:1473-1481. [PMID: 31024721 PMCID: PMC6475739 DOI: 10.1002/fsn3.986] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [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: 10/17/2018] [Revised: 01/26/2019] [Accepted: 02/07/2019] [Indexed: 11/29/2022] Open
Abstract
In Iran, more than 30% of agricultural products turn into waste at different stages from harvesting to consumption. Thus, main factors for performing of this present study are including of: (a) the importance of tomato as an agricultural product and (b) lack of information about reducing waste during tomato processing. In this study, some physical, nutritional, mechanical, and hydrodynamic properties of tomato were measured under standard conditions. Physical properties included the length, width, thickness, mean diameter (geometric and arithmetic), mass, volume, density, sphericity, surface area, and aspect ratio. Also, nutritional properties, moisture, dry matter, pH, total soluble solid (TSS), and titration acidity (TA) of tomato were evaluated. The mechanical properties of tomato (compression and shear) were measured using Instron instrument. The hydrodynamic properties were measured with water in transportation, separation, and sorting of tomatoes. The physical properties were including of length, width, thickness, mass, volume, and geometric and arithmetic mean diameters showed a direct relationship with the size of tomatoes. Also, volumetric mass (density) had an inverse relation with tomato size. Yield point and shear force were obtained 51.27 and 22.20 N, respectively. The nutritional properties such as pH value, TSS, and TA were equal to 4.22, 22.23οBrix, and 2%, respectively. The hydrodynamic properties of tomatoes such as the terminal velocity, the tomatoes' rise time in the water column, the buoyancy force, and the drag force were obtained to be equal to 0.05 m/s, 10.11 S, 0.52 N, and 0.17 N, respectively.
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Affiliation(s)
- Ahmad Jahanbakhshi
- Department of Biosystems EngineeringUniversity of Mohaghegh ArdabiliArdabilIran
| | | | | | - Mohammad Kaveh
- Department of Biosystems EngineeringUniversity of Mohaghegh ArdabiliArdabilIran
| | - Ebrahim Taghinezhad
- Moghan College of Agriculture and Natural ResourcesUniversity of Mohaghegh ArdabiliArdabilIran
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