Showing papers in "Food Science and Nutrition in 2018"
TL;DR: Traditional fermentation and germination processes are presented as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases to break down complex macronutrients to their simple and more digestible forms.
Abstract: Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α-amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.
329 citations
TL;DR: The high content of antioxidant capacity and activity of citrus waste, particularly the peels, indicated that they may impart health and nutritional benefit when involving in the food industry as a natural antioxidant.
Abstract: Phenolic compounds, vitamin C, and the antioxidant activity of wasted parts of citrus (orange, lemon, and grapefruit) fruits were investigated. Ethanolic extracts from whole fruit, peel, and pulp containing seeds of each type of citruses were prepared. Within each type of citrus, results revealed that peels contained a higher amount of phenolic compound, flavonoids, vitamin C, and antioxidant activity than those of their inner wasted parts (pulp and seeds). Peels of grapefruit had the highest total phenolic content followed by lemon and orange, which was found to be 77.3, 49.8, and 35.6 mg of gallic acid equivalent/g of peels, respectively. In contrast, orange peels contain the highest amount of flavonoids (83.3 mg of catechin equivalent/g) and vitamin C (110.4 mg/100 g) compared to the peels of the other citrus fruit used in this study. In general, the high content of antioxidant capacity and activity of citrus waste, particularly the peels, indicated that they may impart health and nutritional benefit when involving in the food industry as a natural antioxidant.
123 citations
TL;DR: This review presents an overview of currently available studies on preventive properties and essential molecular mechanisms involved in various diseases as well as several in vitro and in vivo studies have revealed the effectiveness of resveratrol.
Abstract: Resveratrol (3, 5, 4'-trihydroxystilbene) is a nonflavonoid polyphenol that naturally occurs as phytoalexin. It is produced by plant sources such as grapes, apples, blueberries, plums, and peanut. This compound has critical roles in human health and is well known for its diverse biological activities such as antioxidant and anti-inflammatory properties. Nowadays, due to rising incidence of different diseases such as cancer and diabetes, efforts to find novel and effective disease-protective agents have led to the identification of plant-derived compounds such as resveratrol. Furthermore, several in vitro and in vivo studies have revealed the effectiveness of resveratrol in various diseases such as diabetes mellitus, cardiovascular disease, metabolic syndrome, obesity, inflammatory, neurodegenerative, and age-related diseases. This review presents an overview of currently available studies on preventive properties and essential molecular mechanisms involved in various diseases.
116 citations
TL;DR: The results showed that both MAE and UAE could be used to reduce the extraction time significantly in comparison with conventional extraction of Gac peel while still obtained good extraction efficiencies.
Abstract: The peel of Gac fruit (Momordica cochinchinensis Spreng.) contains high levels of bioactive compounds, especially carotenoids which possess significant antioxidant capacities. However, the peel of Gac is regarded as a waste from the production of carotenoid-rich oil from Gac fruit. In this study, carotenoids of Gac peel were extracted by microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) using ethyl acetate as extraction solvent. The effect of extraction time and different levels of microwave and ultrasonic powers on the yield of total carotenoid and antioxidant capacity of the extracts were investigated. The results showed that an extraction at 120 W for 25 min and an extraction at 200 W for 80 min were the most effective for MAE and UAE of the Gac peel samples, respectively. The maximum carotenoid and antioxidant capacity yields of UAE were significantly higher than those of the MAE. The antioxidant capacity of extract obtained by the UAE was also significantly higher that of the conventional extraction using the same ratio of solvent to material. The results showed that both MAE and UAE could be used to reduce the extraction time significantly in comparison with conventional extraction of Gac peel while still obtained good extraction efficiencies. Thus, MAE and UAE are recommended for the improvement of carotenoid and antioxidant capacity extraction from Gac peel.
91 citations
TL;DR: These findings ensure good quality and safety assurance of the VCO produced from the coconut grown in Brunei Darussalam through the different processing methods.
Abstract: Different from cooking oils which contain long-chain fatty acids, virgin coconut oil (VCO) has high medium-chain fatty acids, making it a potential functional food which can provide some health benefits. In this study, our objective is to investigate the physicochemical properties, antioxidant capacity, and metal contents of the VCO extracted through four different processing methods: chilling and centrifugation; fermentation; direct micro expelling-oven dried; and direct micro expelling-sun-dried processes. We found that the physicochemical properties, including moisture content, refractive index, viscosity, iodine value, saponification value, peroxide value, free fatty acid, and fatty acid content, of all the VCO conform to the Asian and Pacific Coconut Community (APCC) standard. All of the VCO predominantly contains lauric acid which is in the range of 48.40%-52.84% of the fatty acid content. The total phenolic content and DPPH radical-scavenging activity (IC 50) of the VCO was obtained to be in the range of 1.16-12.54 mg gallic acid equivalents (GAE)/g and 7.49-104.52 mg/ml, respectively, and the metal contents in the VCO were within the acceptable range of the recommended APCC limit. These findings ensure good quality and safety assurance of the VCO produced from the coconut grown in Brunei Darussalam through the different processing methods.
79 citations
TL;DR: An overview of the universal occurrence of micronutrient deficiency is given and approaches that have been used to tackle the situation are discussed while stressing the potentials of chili pepper as a promising vegetable which could be utilized in alleviating human micronUTrient dietary deficiencies.
Abstract: Human micronutrient dietary deficiency remains an enormous global problem and probably accounts for the cause of many chronic health conditions and diseases. Above two (2) billion individuals on the planet today have been estimated to be deficient in major minerals and vitamins, predominantly zinc, iodine, vitamin A, and iron primarily due to inadequate dietary intake. The eradication of deficiencies in micronutrient on a sustainable basis will be conceivable only when diets of vulnerable populace provide all required nutrients in adequate amounts. Among the numerous approaches toward eradicating human dietary deficiency, feeding on a wide range of foods, especially vegetables that have an array of micronutrients, is still perceived as the best sustainable solution. The universal consumption of chili peppers (Capsicum annuum), known for their high nutritional content (which includes a good range of vitamins, minerals, phytochemicals, and dietary fiber), may play a role in decreasing human micronutrient deficiencies. Significant portions of recommended daily nutrients could be supplied by the incorporation of nutrient-rich chili pepper into human diets which could help in combating nutrient deficiencies. This present review, therefore, gives an overview of the universal occurrence of micronutrient deficiency. It also discusses approaches that have been used to tackle the situation while stressing the potentials of chili pepper as a promising vegetable which could be utilized in alleviating human micronutrient dietary deficiencies. For all available information provided, research databases (Science direct, Academic journals, PubMed, and Google Scholar) were searched independently using keyword search strategy. Titles and abstracts were examined initially, and full papers were retrieved if studies met the inclusion criteria.
79 citations
TL;DR: Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties, and peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnutprotein concentrate inclusion while the pasting temperature reduced.
Abstract: This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Protein content of the concentrate was 72.80%. Significant (p < .05) increase in protein content of the flour blends was recorded with increasing concentration of groundnut protein concentrate and decreasing concentration of wheat flour. Highest protein content of 28.87% was recorded in blend with 20% groundnut protein concentrate. Fat, ash, and crude fiber contents ranged from 1.93% to 8.84%, 0.70% to 1.13%, and 0.84% to 1.23%, respectively. Carbohydrate decreased significantly (p < .05) with increasing concentration of groundnut protein concentrate. Bulk density and swelling capacity of the flour blends reduced significantly (p < .05) with increasing level of groundnut protein concentrate flour while solubility index, water absorption, emulsion, and foaming capacities increased. Peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnut protein concentrate inclusion while the pasting temperature reduced. Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties.
68 citations
TL;DR: AOA of fresh Moringa leaf extract is a function of its phytochemical content and is influenced by both the age of the leaves and the extraction solvent used, suggesting that chlorophyll was the major contributor to AOA.
Abstract: Antioxidant activity (AOA) and phytochemical content of Moringa oleifera Lam leaves were determined as a function of their age and extraction solvent Fresh Moringa leaves aged 30, 45, and 60 days were harvested and extracted with three solvents; methanol, ethanol, and water AOA of leaf extracts was measured using radical scavenging assays (DPPH, ABTS, antiperoxide activity [APA]) and reducing assays (FRAP and total antioxidant capacity [TAC]), and these were correlated with total polyphenols (TPC), total flavonoids (TFC), and chlorophyll contents of leaves Significant variability (p < 005) in TPC and AOA of Moringa leaf extracts was observed with age and extraction solvent as well as their interaction TPC and TFC increased with maturity, except in aqueous extract The 60-day-old leaves showed highest TPC, TFC, and tocopherol contents with highest DPPH activity On their part, 30-day-old leaves recorded better vitamin C, chlorophyll, and carotenoids with highest ABTS activity and APA Methanol was best extraction solvent for TPC (46 g GAE/100 g DM) while ethanol was for flavonoids (18 g CE/100 g DM) Ethanol extracts exhibited the highest DPPH activity (533%-711%), while both ethanolic and methanolic extracts had similar and higher ABTS + activity (383-386 g AAE/100 g DM) Strong positive correlations (r ≥ 08; p < 005) were observed between chlorophyll content and DPPH, ABTS, and APA, suggesting that chlorophyll was the major contributor to AOA TAC was highest in aqueous solvent Free radical scavenging activity in Moringa leaves is positively correlated to chlorophyll, TFC, and TPC while reducing power is positively correlated to chlorophyll and TPC AOA of fresh Moringa leaf extract is a function of its phytochemical content and is influenced by both the age of the leaves and the extraction solvent used Methanolic and ethanolic extracts of 45-day-old Moringa leaves exhibited best antioxidant potentials
65 citations
TL;DR: Antioxid and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations, according to this study.
Abstract: The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%-100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.
60 citations
TL;DR: Four kombucha beverages prepared by placing the tea fungal mats in sugared Sri Lankan black tea at varying concentrations for a period of 8 weeks displayed a statistically significant decrease in the antioxidant activity, indicative of the decreasing functional properties of the beverage.
Abstract: Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7-10 days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan black tea at varying concentrations for a period of 8 weeks. The antioxidant activities, physicochemical, and qualitative properties were monitored prior to the commencement of the fermentation process, one day after the inoculation with the microorganisms and subsequently on a weekly basis. All samples displayed a statistically significant decrease (p < .05) in the antioxidant activity at the end of 8 weeks, which was indicative of the decreasing functional properties of the beverage. The physicochemical properties indicated increased acidity and turbidity, which might decrease consumer appeal of the fermented beverage. Further studies are necessary to test the accumulation of organic acids, nucleic acids, and toxicity of kombucha on human organs following the extended period of fermentation.
60 citations
TL;DR: Flour blends of unripe cooking banana, pigeon pea, and sweet potato could therefore be used as raw materials for the production of biscuits, with high protein, total dietary, and energy content.
Abstract: Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. The hardness of the biscuit samples decreased as PPF increased, while the fracturability decreased with increase in UBF. Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash contents, and dietary fiber content increasing as the PPF level increased. Cookies were rich in magnesium (576.54-735.06 mg/100 g) with favorable Na/K ratio (<1.0). The antinutritional factors in the biscuit samples were within permissible levels. Biscuits prepared from flour blend of 21.67% unripe cooking banana, 21.67% pigeon pea, and 56.67% sweet potato were the most preferred in terms of shape, mouthfeel, taste, crunchiness, and overall acceptability. Flour blends of unripe cooking banana, pigeon pea, and sweet potato could therefore be used as raw materials for the production of biscuits, with high protein, total dietary, and energy content.
TL;DR: Differences in grassmilk can help restore a historical balance of fatty acids and potentially reduce the risk of cardiovascular and other metabolic diseases.
Abstract: Consumer demand for milk and meat from grass-fed cattle is growing, driven mostly by perceived health benefits and concerns about animal welfare. In a U. S.-wide study of 1,163 milk samples collected over 3 years, we quantified the fatty acid profile in milk from cows fed a nearly 100% forage-based diet (grassmilk) and compared it to profiles from a similar nationwide study of milk from cows under conventional and organic management. We also explored how much the observed differences might help reverse the large changes in fatty acid intakes that have occurred in the United States over the last century. Key features of the fatty acid profile of milk fat include its omega-6/omega-3 ratio (lower is desirable), and amounts of total omega-3, conjugated linoleic acid, and long-chain omega-3 polyunsaturated fatty acids. For each, we find that grassmilk is markedly different than both organic and conventional milk. The omega-6/omega-3 ratios were, respectively, 0.95, 2.28, and 5.77 in grassmilk, organic, and conventional milk; total omega-3 levels were 0.049, 0.032, and 0.020 g/100 g milk; total conjugated linoleic acid levels were 0.043, 0.023, and 0.019 g/100 g milk; and eicosapentaenoic acid levels were 0.0036, 0.0033, and 0.0025 g/100 g milk. Because of often high per-capita dairy consumption relative to most other sources of omega-3 fatty acids and conjugated linoleic acid, these differences in grassmilk can help restore a historical balance of fatty acids and potentially reduce the risk of cardiovascular and other metabolic diseases. Although oily fish have superior concentrations of long-chain omega-3 fatty acids, most fish have low levels of α-linolenic acid (the major omega-3), and an omega-6/omega-3 ratio near 7. Moreover, fish is not consumed regularly, or at all, by ~70% of the U. S. POPULATION
TL;DR: Carobs can be characterized as functional foods with low‐fat content, high content in dietary fibers, and high content and/or source of minerals; however, carob products partially satisfied those health and nutritional claims as expected.
Abstract: Twenty traditional carob products were measured for their nutritional composition, and their results were compared with the pulp of Cypriot carob cultivars. Moisture, ash, fat, proteins, sugars, dietary fibers, minerals, caffeine-theobromine, carbohydrates, and energy value were determined. Fluctuations of the nutritional composition values based on the ingredients' chemical synthesis and product manufacturing process were noted. Only 60% of the products had a label indicating their nutritional value, and the majority of them (75%) were consistent with that of labeling. Chemometric analyses distinguished the carob products according to their type and the discriminator components highlighted their particular nutritional value. Carobs can be characterized as functional foods with low-fat content, high content in dietary fibers, and high content and/or source of minerals; however, carob products partially satisfied those health and nutritional claims as expected. This pilot research contributes to the nutritional estimation of carob and highlights the traditional carob products.
TL;DR: The results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products.
Abstract: In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced films. Different treatment were analyzed by biochemical properties such as moisture and thiobarbituric acid, bacteriological properties such as total viable counts and total psychrotrophic counts, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. The results of this study showed that adding AEO improved the properties of CF, the moisture, solubility, and water vapor permeability decreased in these films. By increasing the concentration of AEO the tensile strength and elasticity of film were increased. CF with AEO, delayed lipid oxidation in chicken burger and improved the chemical properties of chicken burger. Also, microbial spoilage in these samples decreased significantly (p < .05) compared to the control sample. AEO at 2% in all experiments had better results than other treatments (p < .05), and the AEO (1.5% and 2%) had acceptable biochemical, bacteriological attributes up to end of storage, and these treatments could reduce the population of pathogen bacteria below the acceptable level from day 3 until the end of the storage period. Sensory score of the treatment containing AEO at 1.5% was higher than the sensory score of AEO at 2%. Overall, the results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products. Considering the relatively similar anti-oxidation and antimicrobial effect of AEO at 1.5 and 2% and also economic aspects, optimum dose for AEO could be 1.5% in the film.
TL;DR: USAE is shown to be an efficient alternative to conventional maceration extraction techniques, as not only can it offer increased oleuropein extraction yield, but it also shows a number of particular advantages, such as the possibility of lower volumes of solvent and lower extraction times, with the extraction carried out at lower temperatures.
Abstract: The aim of this study was to optimize the extraction of oleuropein from olive leaves through a systematic study of the effects of different parameters of ultrasound-assisted extraction (USAE) on the oleuropein yield, in comparison with conventional maceration extraction. A range of operational parameters were investigated for both conventional maceration extraction and USAE: solvent type, olive leaf mass-to-solvent volume ratio, and extraction time and temperature. Oleuropein yield was determined using high-performance liquid chromatography, with total phenolics content also determined. The optimized conditions (water-ethanol, 30:70 [v/v]; leaf-to-solvent ratio, 1:5 [w/v]; 2 hr; 25°C) provided ~30% greater oleuropein extraction yield compared to conventional maceration extraction. The total phenolics content obtained using the optimized USAE conditions was greater than reported in other studies. USAE is shown to be an efficient alternative to conventional maceration extraction techniques, as not only can it offer increased oleuropein extraction yield, but it also shows a number of particular advantages, such as the possibility of lower volumes of solvent and lower extraction times, with the extraction carried out at lower temperatures.
TL;DR: Citrus maxima peel is highly nutritive and rich in phytochemicals, further research is recommended to investigate its therapeutic effect.
Abstract: Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract were determined. The fruit was procured from a garden in Trans-Ekulu, Enugu East Local Government Area, Enugu State, Nigeria. Mature undamaged Citrus maxima fruits were thoroughly washed with distilled water to remove contamination, dirt, and air-dried. The peel was separated from the pulp. The pulp (100 g) was blended and filtered through a muslin cloth to obtain a clear juice. The peel (50 g) was macerated with 200 ml of ethanol for 20 min. The peel extract was filtered through filter paper. The supernatant was concentrated by rotary evaporation. The peel extract was weighed and stored in a plastic container until needed. Proximate, mineral, vitamins, antinutrient, and phytochemical composition of the juice and peel extract were determined using standard procedures. Citrus maxima peel extract contains significantly (p Na > Ph > Fe > Mg > K in the juice and Ca > Ph > Na > Fe > K > Mg in the peel extract. Vitamin C content of the juice and peel extract were 26.36 mg/100 g and 19.34 mg/100 g, respectively. Citrus maxima peel is highly nutritive and rich in phytochemicals, further research is recommended to investigate its therapeutic effect.
TL;DR: The results obtained from this study have shown the potential for the industrial and household use of the new Bambara groundnut cultivars into shelf stable protein products and could be a useful ingredient in food formulations.
Abstract: Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)] and compare their nutritional, physicochemical, and functional properties with market sample [Bambara groundnut commercial (BGC)]. Higher protein content was observed in BGW (20.73%) and BGB (20.14%) as compared to BGC (18.50%). Also, the fat and ash contents of BGB and BGW were higher than that of BGC. Also, the new varieties were found to contain higher levels of some essential fatty acids such as linoleic and linolenic acids. The concentration of thiamine, riboflavin, niacin, pantothenic, ascorbic acids, pyrodoxine, alpha tocopherol, and vitamin K were also significantly higher in the two new varieties. The new varieties were good sources of magnesium, calcium, iron, manganese, sodium, and potassium. The oil and water absorption and swelling capacities of whole, defatted, and protein concentrate flour of the new varieties increase with increase in temperature. The defatted flour and protein concentrate of brown Bambara groundnut was found to exhibit high emulsifying activity and stability at different pH's and salt concentrations. The new varieties possess significantly higher foaming capacity and stability than the commercial variety. The results obtained from this study have shown the potential for the industrial and household use of the new Bambara groundnut cultivars into shelf stable protein products and could be a useful ingredient in food formulations.
TL;DR: Investigation of drying methods revealed that freeze‐drying is the most promising method for preserving the nutraceutical properties of moringa leaf, but for practical application, the order of preference of the drying methods which ensures adequate retention of phytoconstituents and possibly biological activities of the leaf is freeze-drying > air drying > sun drying > oven drying.
Abstract: Moringa oleifera leaf is a popular green leafy vegetable which has found its usefulness in the preparation of traditional stews and soups. Like most green leafy vegetable which are not around year-round, the leaf is usually dried and pulverized for storage and easier handling, and despite the popularity of this processing technique, there is dearth of information on how drying affects the health-promoting properties of the leaves. Hence, this study sought to investigate the effect of some drying methods (freeze-drying, sun, air and oven drying) on the phytoconstituents, antioxidant properties, and biological activities of moringa leaf. This study revealed that drying methods significantly altered the phytoconstituents (phenolics, flavonoids, vitamin C, tannin, saponin, phytate, oxalate, alkaloid, cardenolides, and cardiac glycosides), antioxidant capacities (reducing power, Fe2+chelating, ABTS •+, DPPH, and • OH scavenging abilities), and enzyme inhibitory (α-amylase and α-glucosidase) effects of the leaf, with freeze-drying being the most promising method for preserving the nutraceutical properties of moringa leaf. However, for practical application, the order of preference of the drying methods which ensures adequate retention of phytoconstituents and possibly biological activities of the leaf as observed in this study is freeze-drying > air drying > sun drying > oven drying, in the order of decreasing magnitude.
TL;DR: Lemon verbena essential oil (1,600 ppm) could act better than BHT in inhibition of lipid oxidation in sunflower oil and can be used as predominant alternative of synthetic antioxidants.
Abstract: In this study, lemon verbena essential oil as a natural antioxidant was used to increase the stability of sunflower oil, and stabilization effects in terms of storage conditions were compared with synthetic antioxidant (BHT). For this purpose, the antioxidant activity of the essential oil was determined by DPPH assay and β-carotene bleaching method. Then, lemon verbena essential oil (0, 400, 800, and 1,600 ppm) was added to sunflower oil without synthetic antioxidant and stored at 60°C for 60 days. Results from different parameters (peroxide value, free fatty acid, iodine value, total polar compound, carbonyl value, conjugated dienes, and oxidative stability index) were in agreement with each other, suggesting that lemon verbena essential oil (1,600 ppm) could act better than BHT in inhibition of lipid oxidation in sunflower oil and can be used as predominant alternative of synthetic antioxidants.
TL;DR: The potential use of potato peel as food preservative, pharmaceutical ingredient, renewable energy, and animal feed to promote eco‐friendly food industries is introduced.
Abstract: An eco-friendly product has been the primary agenda of twenty-first century of the global scientists. One of the main focuses is by-product recycling of food processing industries. It has been long time since food industry byproduct converted into energy and value added products. Potato processing is newly emerging food processing factories in developing countries, and potato is the fourth important crop globally. A dramatic food demand increment had shown in the past two decades. This leads to increase the number of food processing industries. Nowadays, food processing industries particularly processed potato manufactures are expanding and generate a huge volume of potato peel. This by-product causes environmental pollution due to decomposition. However, food byproducts like potato peel have essential organic matter. So this review introduces the potential use of potato peel as food preservative, pharmaceutical ingredient, renewable energy, and animal feed to promote eco-friendly food industries.
TL;DR: It is demonstrated that freeze‐drying was the most effective in retaining the highest bioactive compounds in African eggplants.
Abstract: African eggplants (Solanum aethiopicum L.) are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these vegetables can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. However, drying can lead to considerable loss of the available bioactive compounds due to thermal degradation depending on the drying method and temperature conditions. This study investigated the effect of four drying methods (solar, oven, vacuum, and freeze) on the retention of total phenolics, beta-carotene, antioxidant capacity, and lycopene in five African eggplant (S. aethiopicum) accessions (sangawili, manyire green, S00047A, AB2, and aubergine blanche). Samples were dried up to ~10% moisture content. The fresh and dried samples were analyzed for total phenolic content, antioxidant capacity, beta-carotene content, and the lycopene content. In the fresh state, beta-carotene, total phenolic content, and free radical scavenging activity ranged between 14.75 ± 0.50 and 29.50 ± 0.77 mg/100 g db, 751.21 ± 1.73 and 1,363.95 ± 2.56 mg/100 g GAE db, and 99.58 and 325.61 mg/ml db IC 50 value, respectively. The accession S00047 showed highest total phenolic content and lowest IC 50 value in the fresh samples. The results also showed that total phenolic content, antioxidant capacity, and beta-carotene contents were significantly (p < .05) affected by drying method and drying temperature with freeze-drying presenting the highest retention. Overall, 36.26%s-95.05% (total phenolics) and 31.44%-99.27% (beta-carotene) were retained during freeze-drying. Lycopene was only detected in the dried samples of the accession manyire green but absent in all the fresh samples of all the accessions. This study demonstrates that freeze-drying was the most effective in retaining the highest bioactive compounds in African eggplants.
TL;DR: The results suggested that about 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects, and addressing market failures could have an impact on the meat market, improving the nutrition of low‐income consumers and ensuring food safety standards in DRC and other developing countries with similar challenges.
Abstract: Dietary patterns for consumers among the elite and middle-income classes in developing countries are shifting rapidly toward the consumption of more animal-based products. Although this shift presents opportunities, there are significant market failures affecting their preferences and willingness to pay (WTP). This study used a multistage sample survey of 309 consumers from three different communities of Bukavu, Eastern DRC, to examine the effect of socioeconomic/socio-demographic characteristics and quality attributes on consumers' purchasing decisions and WTP for meat products. The results suggested that about 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects. Older female respondents living in urban areas were more likely to purchase meat products. Their WTP was significantly determined by attributes such as color, in-mouth texture, and availability. Nutrition, harmful effects, and availability of meat products are the important factors that influence purchasing decisions among higher income groups. Addressing these market failures could have an impact on the meat market, improving the nutrition of low-income consumers and ensuring food safety standards in DRC and other developing countries with similar challenges.
TL;DR: Pigeon pea protein hydrolysate could therefore, be a promising source of bioactive peptides and potential ingredient for formulation of functional foods against oxidative stress and hypertension.
Abstract: Legumes are rich sources of protein in human diet and their consumption has been associated with the prevention of chronic diseases attributable to their bioactive components. Pigeon pea (Cajanus cajan) is an underutilized legume with relatively high protein content (~24%). Protein hydrolysates were prepared from pea isolate by enzymatic hydrolysis using pepsin and pancreatin. Hydrolysates were evaluated for their amino acid composition, antioxidant properties, in vitro and in vivo antihypertensive properties. The hydrolysates had high hydrophobic amino acids, especially isoleucine, phenylalanine, and leucine. Pepsin-pancreatin-hydrolyzed pea protein (PPHPp) showed significantly higher ability to scavenge DPPH˙ while pancreatin-hydrolyzed pea protein (PPHPa) had higher ˙OH, ABTS˙+ scavenging, Fe3+ reducing and linoleic acid peroxidation inhibition. PPHPp exhibited superior angiotensin-converting enzyme inhibition (61.82%) while PPHPa showed higher renin inhibition (14.28%). PPHPp exhibited strong antihypertensive effect, showing an instantaneous systolic blood pressure lowering effect (-26.12 mmHg) within 2-h post-oral administration. Pigeon pea protein hydrolysate (especially from pancreatin digest) could therefore, be a promising source of bioactive peptides and potential ingredient for formulation of functional foods against oxidative stress and hypertension.
TL;DR: The leaves of S. biafrae may be useful in the management of diabetes mellitus and Alzheimer's disease, according to the antioxidant potential and its phenolic composition.
Abstract: The phenolic extract of Senecio biafrae leaves was investigated to determine the in vitro antioxidant, phenolic profiles, and inhibition of key enzymes relevant to type II diabetes mellitus (α-amylase and α-glucosidase) and Alzheimer's disease (acetylcholinesterase and butrylcholinesterase). The phenolic extract demonstrated significant scavenging abilities against all in vitro antioxidant parameters assessed. Reversed-phase HPLC of the extract revealed the presence of gallic acid, chlorogenic, caffeic acid, rutin, quercetin, and kaempferol. The extract also inhibited activities of α-amylase (IC 50 = 126.90 μg/ml), α-glucosidase (IC 50 = 139.66 μg/ml), acetylcholinesterase (IC 50 = 347.22 μg/ml), and butrylcholinesterase (IC 50 = 378.79 μg/ml), which may be attributed to the antioxidant potential of the extract and its phenolic composition. Therefore, this study suggests that the leaves of S. biafrae may be useful in the management of diabetes mellitus and Alzheimer's disease.
TL;DR: Results showed significant differences among cultivars in the contents of five bioactive flavonoids mentioned earlier, and offers scientific basis to control quality and develop medicinal value of the medicinal materials in CRP.
Abstract: To discriminate the feasible differences and find potential similarities and relationships of Citri Reticulatae Pericarpium (CRP), this work was accomplished by a comprehensive and reliable method using gas chromatography-mass spectrometer (GC-MS) to analyze the volatile oils and high-performance liquid chromatography (HPLC) simultaneously to determine the contents of five bioactive flavonoids, namely hesperidin, nobiletin, 3,5,6,7,8,3',4'-heptamethoxyflavone, tangeretin, and 5-hydroxy-6,7,8,3',4'-pentamethoxyflavone in 25 batches of CRP samples of 10 cultivars collected from different regions in China. The GC-MS analyses indicated that 98 compounds were successfully identified from the volatile oils obtained and the major constituents of volatile oil are d-limonene, γ-terpinene, α-pinene, linalool, and myrcene. Even 2-(methylamino) benzoate was found in all cultivar samples harvested at maturation stage. Under the optimal condition, the quantitative analyses of five bioactive flavonoids were successfully performed by HPLC and hierarchical cluster analysis (HCA). Results showed significant differences among cultivars in the contents of five bioactive flavonoids mentioned earlier. The HCA and GC-MS results provided a convenient approach which might be applied for rapid similarity evaluation and also holds the potential for analysis of compounds present in other plants. Therefore, this work obtained offers scientific basis to control quality and develop medicinal value of the medicinal materials in CRP.
TL;DR: Light phase EO had a potential to be used as a novel antimicrobial agent for food preservation and food processing and exhibited the better antimicrobial activity under weak acidic and neutral conditions.
Abstract: The present investigation reported the chemical composition of cold pressed Gannan navel orange peel essential oil (EO) and its molecular distillation fraction (light phase EO), and examined their antimicrobial activity against spoiling and pathogenic microorganisms. Gas chromatography-mass spectrometry analysis identified 27 and 20 different chemical constituents in cold pressed EO and light phase EO, respectively. Limonene was the major constituent, accounting for 85.32% of cold pressed EO and 60.44% of light phase EO. Both EOs and some of their constituents showed good antimicrobial activity. Compared to cold pressed EO, light phase EO exhibited the better antimicrobial activity under weak acidic and neutral conditions. The light phase EO presented a higher antimicrobial activity after thermo-treatment at 60-100°C for 20 min than cold pressed EO. These results demonstrated that light phase EO had a potential to be used as a novel antimicrobial agent for food preservation and food processing.
TL;DR: This study provides the first scientific evidence of galactomannan from fenugreek seeds as a prebiotic that may play an important role in modulating gut flora by acting as substrate to beneficial microbes.
Abstract: Health benefits of dietary fibers are currently being widely recognized. However, the assessment of dietary fiber as a prebiotic is essential and also important for the development of an improved synbiotic commercial preparation. Thus, the aim of this study was to evaluate the potential of galactomannan extracted from fenugreek seeds as a prebiotic fiber and also its fermentation by the probiotic strain Bacillus coagulans MTCC 5856. Nondigestibility by the gastric acid and pancreatic enzyme hydrolysis of galactomannan were determined using an in vitro model mimicking the in vivo conditions. Further, anaerobic fermentation and utilization of galactomannan by the B. coagulans MTCC 5856 was investigated followed by selective inhibition of Escherichia coli ATCC 25922. The galactomannan from fenugreek seeds was found to be nondigestible to gastric acid and also to pancreatic enzymatic hydrolysis. The galactomannan was fermented and utilized (71.4%) by the B. coagulans MTCC 5856, and also significant amount of short-chain fatty acids production was also observed. Furthermore, B. coagulans MTCC 5856 inhibited the E. coli ATCC 25922 growth when cocultured with galactomannan suggesting competitive fermentation of probiotic bacteria. Galactomannan exhibited prebiotic activity and also showed suitability with probiotic B. coagulans MTCC 5856 in a synbiotic combination. This study provides the first scientific evidence of galactomannan from fenugreek seeds as a prebiotic that may play an important role in modulating gut flora by acting as substrate to beneficial microbes.
TL;DR: Vera can be recommended as a suitable cultivar for deficit irrigation (at MAD 50% levels) for improving dietary phytochemicals and crop quality without compromising fresh mass for marketing.
Abstract: This study investigated the effect of deficit irrigation at three management allowable depletion levels (MAD) 25%, 50%, and 75% on phytochemicals, ascorbic acid, antioxidant activity, glucose, fructose, and fresh and dry mass in two green leafy lettuce cultivars (Lollo Bionda and Vera) at harvest. Genotype response was observed during deficit irrigation on fresh and dry mass at harvest. Vera revealed similar fresh mass at MAD levels 25% and 50%. Chicoric acid, caftaric acid, and chlorogenic and caffeic acid tended to increase at 50% MAD, while kaempferol, quercetin, and myricetin increased at 75% MAD in both cultivars indicating increasing antioxidant properties. Ascorbic acid content declined with increasing MAD levels and no definite trend on β-carotene content was noted in these cultivars with respect to MAD irrigation. Deficit irrigation at 50% and 70% increased glucose concentration in cv. Lollo Bionda. Deficit irrigation influences the abiotic stress condition that stimulates the biosynthesis of phytochemicals in plants and improves crop quality. However, deficit irrigation can affect marketable crop yield. Based on findings of this study, the lettuce cv. Vera can be recommended as a suitable cultivar for deficit irrigation (at MAD 50% levels) for improving dietary phytochemicals and crop quality without compromising fresh mass for marketing.
TL;DR: This study reviews existing literature and makes use of primary data from interviews with indigenous cocoyam farmers, processors, consumers, and cocoyAM scientists in the research Institutes of Ghana, to provide insight into existing nomenclature of the species, indigenous knowledge on food uses, nutritional value, and potential novel food applications of cocoysam.
Abstract: The critical role of indigenous crops in the socioeconomic growth of developing nations has necessitated calls for accelerated exploitation of staples. Cocoyam, Xanthosoma sagittifolium, is food for over 400 million people worldwide and is the most consumed aroid in West Africa. However, it remains an underexploited food resource. This study reviews existing literature and also makes use of primary data from interviews with indigenous cocoyam farmers, processors, consumers, and cocoyam scientists in the research Institutes of Ghana, to provide insight into existing nomenclature of the species, indigenous knowledge on food uses, nutritional value, and potential novel food applications of cocoyam. Adaptable technologies in conformity to new trends in food science that could be employed for in-depth molecular studies and further exploitation of the crop are also discussed. It is envisaged that the provided information would contribute to global efforts aimed at exploiting the full potential of indigenous crops for sustainable food and nutrition security.
TL;DR: Fermented flour was good due to reduced ANF and improved functional property despite of lower yield, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation.
Abstract: The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (107 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. Fermented flour was good due to reduced ANF and improved functional property despite of lower yield.