[신간의 별자리x] 우리/미술, 그리고 ‘슬픔의 박물관’

Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

https://hal.archives-ouvertes.fr/hal-01209876/document

A standardised static in vitro digestion method suitable for food – an international consensus

Edible packaging: Sustainable solutions and novel trends in food packaging.

Optimization of process parameters for microwave pyrolysis of oil palm fiber (OPF) for hydrogen and biochar production

Background The health benefits associated with consuming fish products are mainly attributed to their desirable nutrition profiles, including vitamins, minerals, essential amino acids, and polyunsaturated fatty acids. However, large quantities of fish proteins are presently underutilized or discarded as waste. Effective strategies to utilize fish proteins are therefore needed. Recently, researchers have focused on generating and characterizing bioactive fish protein hydrolysates and peptides and then studying their potential health benefits. Scope and Approach The major methods of producing, separating, and purifying protein hydrolysates are initially given. Then, the biological activities and potential mechanisms of action of protein hydrolysates and peptides are discussed. Finally, current limitations and future possibilities of fish peptide identification, production, and bioactivity are identified and discussed. Key findings and conclusions Fermentation, chemical synthesis, and enzymatic hydrolysis are effective methods of obtaining hydrolysates from underutilized fish protein by-products. These hydrolysates can then be purified by membrane separation and chromatographic methods to obtain bioactive peptides. The molecular characteristics of the peptides can then be identified using mass spectrometry. Fish hydrolysates/peptides have multiple biological activities, including antioxidative, lipid homeostasis modulation, anti-inflammatory, anticancer, neuroprotective, and antihypertensive activities, which make them promising nutraceutical ingredients for application in foods. Moreover, they often have emulsifying, foaming, and gelling properties, which means they may be suitable as multipurpose functional ingredients. Thus, waste-derived fish by-products may be turned into value-added functional ingredients designed to address chronic diseases. However, further research is required to develop large-scale commercially viable extraction and purification methods, develop robust structure-function relationships for peptides, and perform in vivo human studies of peptide bioactivity.

Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges

Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM)

Aim: In the present study, beetroot juice was encapsulated in pumpkin protein isolate by freeze and spray drying method.Methods: The powders were characterised by measuring moisture content, hygros...

Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent.

Heat and hydrothermal treatments of non-wheat flours.

In order to have a better insight into the quality of minor cereals, the aim of this research was to evaluate the nutritional, biochemical, physical and rheological properties of barley, rye, triticale, oat, sorghum and millet flours. Generally, all flours could be divided into two groups according to mineral content, ω-6/ω-3 fatty acids ratio and amino acid composition. Sorghum flour was characterized by the highest total phenolic content and was the only flour which contained detectable amounts of tannins. Sorghum and millet flours differed from other flours by lower water absorption index and higher temperature of starch gelatinization. Additionally, sorghum and millet flours could be analysed by Mixolab only using constant hydration and require more time to obtain complete hydration than other flours. All flours would require modification of standard breadmaking process in order to obtain quality of product similar to those already present at the market.

Comparative study of nutritional and technological quality aspects of minor cereals

Bioactive properties, as well as chemical composition and sensory characteristics of traditional and alternative kombucha broths were examined. Samples were produced by adding 10% of kombucha starter to sweetened (7% sucrose) decocts of black and green teas (traditional substrates) and infusions of winter savory (Satureja montana), peppermint (MenthaЧpiperita), stinging nettle (Urtica dioica), wild thyme (Thymus serpyllum), elderberry (Sambucus nigra) and quince (Cydonia oblonga), at 25°C. Fermentation lasted the shortest with elderberry (3 days) and the longest with quince (10 days). The samples with black tea and peppermint had the best sensory quality. In general, alternative products had better antioxidant activity to hydroxyl radicals than the traditional ones, reducing power and angiotensin-converting enzyme inhibitory activity. The most pronounced acetic acid content was obtained with elderberry substrate. Moreover, peppermint substrate showed the highest values both for total phenols and total flavonoids contents. Taken together, the samples produced with the alternative substrates highlighted a higher phenolic and flavonoid contents, compared to the ones obtained with the traditional substrates.

/pdf/kombucha-fermentation-of-six-medicinal-herbs-chemical-2xe297gzip.pdf

Jelena Čakarević

Papers

Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM)

Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent.

Heat and hydrothermal treatments of non-wheat flours.

Comparative study of nutritional and technological quality aspects of minor cereals

Kombucha fermentation of six medicinal herbs: Chemical profile and biological activity