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Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes 无麸质复合面粉中发酵植物中微生物的系统发育鉴定
IF 1 Q1 Veterinary Pub Date : 2024-04-02 DOI: 10.21603/2308-4057-2025-1-625
P. Oleghe, F. Akharaiyi, C. B. Ehis-Eriakha
Phylogenetic information on microbial communities involved in fermenting botanicals has important implications for the food industry since it can provide a valuable perspective on the diversity, composition, and techno-functional properties and characteristics of the final product. Microbial phylogenetic analysis illustrates the evolutionary history of microbes through visual representational graphs (phylogenetic trees) showing the beginning and advancement of their assemblage. In this study, we used molecular methods to determine the phylogenetic identities of microbes occurring in spontaneously fermented sweet potato, maize, and pigeon pea samples after a 72-hourly evaluation every 12 h. The sequences obtained were edited using the bioinformatics algorithm against similar sequences downloaded from the National Center for Biotechnology Information (NCBI) database using BLASTN and aligned using ClustalX. The neighbor-joining technique was applied to extrapolate the chronicle of the isolates evolution. Molecular identification from the BLASTN results showed the following bacterial isolates: Lysinibacillus macrolides, Klebsiella pneumoniae, Lactococcus lactis, Providencia stuartii, Enterobacter cloacae, Limosilactobacillus fermentum, Lactobacillus fermentum, Staphylococcus edaphicus, and Bacillus flexus, as well as the following fungal isolates: Trichosporon asahii, Mucor irregularis, Cladosporium tenuissimum, and Aspergillus niger. The sequences obtained from the isolates produced an exact match with the NCBI non-redundant nucleotide (nr/nt) database. L. lactis had the highest percentage occurrence for bacteria (38.46%), while T. asahii and A. niger showed the highest occurrence for fungi (37.50%). Identifying and characterizing the microorganisms involved in the fermentation process would allow optimizing fermentation conditions to enhance the quality and nutritional value of the final products.
参与植物药发酵的微生物群落的系统发育信息对食品工业具有重要意义,因为它可以为最终产品的多样性、组成、技术功能特性和特征提供宝贵的视角。微生物系统发育分析通过直观的表示图(系统发育树)展示了微生物的进化史,显示了微生物群落的开始和发展。在本研究中,我们使用分子方法确定了自发发酵的甘薯、玉米和鸽子豆样品中微生物的系统发育特性,每隔 12 小时进行一次 72 小时评估。邻接技术用于推断分离物的进化过程。根据 BLASTN 结果进行的分子鉴定显示,分离到的细菌如下大肠杆菌、肺炎克雷伯氏菌、乳酸乳球菌、普罗维登西亚-斯图尔特菌、泄殖腔肠杆菌、发酵乳杆菌、发酵乳杆菌、埃达菲斯葡萄球菌和柔性芽孢杆菌,以及以下真菌分离物:旭三孢菌(Trichosporon asahii)、不规则粘孢子菌(Mucor irregularis)、天牛孢子菌(Cladosporium tenuissimum)和黑曲霉(Aspergillus niger)。从分离物中获得的序列与 NCBI 非冗余核苷酸(nr/nt)数据库完全匹配。在细菌中,乳杆菌的出现率最高(38.46%),而在真菌中,旭菌和黑曲霉的出现率最高(37.50%)。对参与发酵过程的微生物进行鉴定和定性,可以优化发酵条件,提高最终产品的质量和营养价值。
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引用次数: 0
Immunomodulatory effect of ashwagandha (Withania somnifera(L.) Dunal) and its impact on COVID-19 灰树花(Withania somnifera(L.) Dunal)的免疫调节作用及其对 COVID-19 的影响
IF 1 Q1 Veterinary Pub Date : 2024-04-02 DOI: 10.21603/2308-4057-2025-1-622
Arun M. K. Pushpakaran, Jyoti Singh, Prasad Rasane, Sawinder Kaur, Jaspreet Kaur, J. Kaur, Mukul Kumar, Amine Assouguem
Ashwagandha (Withania somnifera(L.) Dunal) is an Ayurvedic medicinal herb that has been known for its therapeutic properties for millennia. Ashwagandha contains several bioactive compounds, including withanolides, alkaloids, and saponins. They make ashwagandha a potent adaptogen and a versatile herb that can maintain optimal health and overall well-being. Ashwagandha reduces stress and anxiety, as well as boosts the immune system. Its anti-inflammatory properties treat arthritis, asthma, diabetes, and inflammatory bowel disease. Ashwagandha produces an immunomodulatory effect on natural killer cells, lymphocytes, and leukemia cells. It enhances the activity of natural killer cells, increases lymphocyte function, and induces apoptosis in leukemia cells. However, its mechanism of action still remains understudied. Ashwagandha has an impact on COVID-19: phytochemical withanone blocks or weakens the interaction between S-protein and Angiotensin-converting enzyme 2. Withanoside V and somniferine inhibit viral transcription and replication caused by SARSCoV-2 Mpro. This review explores the potential utilization of ashwagandha in the food industry, i.e., its safety and toxicity, as well as the mechanism behind its immunomodulatory effect.
Ashwagandha (Withania somnifera(L.) Dunal)是一种阿育吠陀药草,其治疗特性已闻名千年。灰树花含有几种生物活性化合物,包括山奈酚内酯、生物碱和皂苷。它们使芦根成为一种强效的适应原和多功能草药,可以保持最佳健康状态和整体健康。灰树花能减轻压力和焦虑,增强免疫系统。它的抗炎特性可治疗关节炎、哮喘、糖尿病和炎症性肠病。芦荟对自然杀伤细胞、淋巴细胞和白血病细胞具有免疫调节作用。它能增强自然杀伤细胞的活性,提高淋巴细胞功能,诱导白血病细胞凋亡。然而,其作用机制仍未得到充分研究。灰树花对 COVID-19 有影响:植物化学物质 Withanone 可阻断或减弱 S 蛋白与血管紧张素转换酶 2 之间的相互作用。Withanoside V 和 somniferine 可抑制由 SARSCoV-2 Mpro 引起的病毒转录和复制。本综述探讨了灰树花在食品工业中的潜在用途,即其安全性和毒性,以及其免疫调节作用背后的机制。
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引用次数: 0
Acid curd (Karish) cheese supplemented with ashwagandha and/or probiotics: Modulatory efficiency on induced behavioral and neurochemical changes in rats 酸凝乳(卡里什)奶酪添加灰树花和/或益生菌:对诱导大鼠行为和神经化学变化的调节作用
IF 1 Q1 Veterinary Pub Date : 2024-04-02 DOI: 10.21603/2308-4057-2025-1-619
H. Salama, Khaled G. Abdel-Wahhab, Heba M. A. Khalil, Samy M. Abdelhamid, L. Hassan
Neurodegenerative disorder leads to a progressive memory loss that has only limited known medications. The use of ashwagandha, probiotics, or their combination may improve cholinergic activity, consequently providing therapeutic potency against amnesia and neuroplasticity disorders. We aimed to explore the modulatory benefits of ashwagandha extract and probiotics against induced behavioral and neurochemical retardations. Acid curd (Karish) cheese samples were supplemented with ashwagandha extract and/or probiotics and subjected to chemical, microbiological, rheological, sensorial, and biological investigations by standard techniques. The supplementation of Karish cheese with ashwagandha never deteriorated its chemical composition or rheological parameters. On the contrary, it exerted high antioxidant and phenolic potentials. Also, ashwagandha extract performed antimicrobial action against the tested pathogenic bacteria and showed better prebiotic effects with Lactobacillus plantarum. The biological study revealed that treating dementia-modeled rats with Karish cheese supplemented with ashwagandha and/or probiotics resulted in a detectable improvement in the behavioral and neurochemical measurements. However, the cheese supplemented with a formula of ashwagandha and probiotics had the greatest regenerating effect. The supplementation of Karish cheese with ashwagandha and/or probiotics exhibited a modulatory efficiency against experimentally induced behavioral and neurochemical disorders.
神经退行性疾病会导致进行性失忆,而目前已知的治疗药物非常有限。使用灰树花、益生菌或它们的组合可能会改善胆碱能活性,从而为治疗健忘症和神经可塑性疾病提供疗效。我们旨在探索灰树花提取物和益生菌对诱导行为和神经化学迟滞的调节作用。我们在酸凝乳(卡里什)奶酪样品中添加了灰树叶提取物和/或益生菌,并采用标准技术对其进行了化学、微生物学、流变学、感官和生物学研究。在卡里什奶酪中添加灰树叶提取物后,其化学成分和流变学参数从未发生恶化。相反,它还具有很高的抗氧化和酚类潜力。此外,灰树叶提取物还对测试的病原菌有抗菌作用,并与植物乳杆菌一起显示出更好的益生效果。生物学研究表明,用添加了灰树叶提取物和/或益生菌的卡里什奶酪治疗痴呆模型大鼠,可检测到行为和神经化学测量指标的改善。不过,添加了灰树花和益生菌配方的奶酪具有最大的再生效果。在卡里什奶酪中添加灰树花和/或益生菌对实验诱导的行为和神经化学紊乱具有调节作用。
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引用次数: 0
Anti-lipidemic and protein restoration potential of Monodora myristica (Gaertn.) in rats fed with cassava containing crude oil 用含原油的木薯喂养大鼠时,Monodora myristica(Gaertn.)
IF 1 Q1 Veterinary Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-602
J. Okpoghono, Jonah Kanayo Ukperegbulem, Udoka Bessie Igue
Consumption of cassava meal affected by crude oil has significant effects on lipid and protein metabolism. The hepatoprotective action of spices is mostly attributed to the suppression of lipid oxidation and protein breakdown. This study examined the protein restoration and anti-lipidemic potential of Monodora myristica (Gaertn.) in rats fed with cassava contaminated with crude oil. The research involved 36 albino rats separated into six groups (n = 6). Group 1 (control) consumed cassava without crude oil. Group 2 received cassava with crude oil. Groups 3, 4, and 5 fed on cassava with crude oil and various extracts of M. myristica, i.e., aqueous, ethanol, and diethyl ether, respectively. Group 6 received non-ionic synthetic surfactant Tween 80. The experiment relied on standard methods. Blood serum and liver obtained from the rats of Group 2 showed a significant (p < 0.05) increase in total cholesterol, low density lipoprotein cholesterol, triacylglycerol, and malondialdehyde, as well as a decrease in total protein, albumin, and high-density lipoprotein cholesterol. The groups that received M. myristica extracts showed a significant increase (p < 0.05) in total protein, albumin, and high-density lipoprotein cholesterol. They also had lower total cholesterol, low density lipoprotein cholesterol, triacylglycerol, and malondialdehyde as compared to Group 2, which dieted on cassava contaminated with crude oil without additives. In this research, crude oil-contaminated cassava affected proteins and lipids in rats. Diethyl ether extract of M. myristica demonstrated the best anti-lipidemic and protein restoration.
食用受原油影响的木薯粉对脂质和蛋白质代谢有显著影响。香料的保肝作用主要归因于抑制脂质氧化和蛋白质分解。本研究考察了用受原油污染的木薯喂养的大鼠体内 Monodora myristica (Gaertn.) 的蛋白质恢复和抗脂质代谢潜力。 研究涉及 36 只白化大鼠,分为 6 组(n = 6)。第 1 组(对照组)食用不含原油的木薯。第 2 组食用含原油的木薯。第 3、第 4 和第 5 组分别食用含原油的木薯和肉豆蔻的各种提取物,即水溶液、乙醇和二乙醚。第 6 组使用非离子合成表面活性剂吐温 80。实验采用标准方法。 第 2 组大鼠的血清和肝脏显示总胆固醇、低密度脂蛋白胆固醇、三酰甘油和丙二醛显著增加(p < 0.05),总蛋白、白蛋白和高密度脂蛋白胆固醇减少。接受肉豆蔻萃取物治疗的组,总蛋白、白蛋白和高密度脂蛋白胆固醇显著增加(p < 0.05)。与第二组相比,它们的总胆固醇、低密度脂蛋白胆固醇、三酰甘油和丙二醛含量也更低,而第二组则以受原油污染的木薯为食,不含添加剂。 在这项研究中,受原油污染的木薯影响了大鼠的蛋白质和脂质。肉豆蔻的二乙醚提取物显示出最佳的抗脂质和蛋白质恢复效果。
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引用次数: 0
The elemental profile of ciders made from different varieties of apples 不同品种苹果酿造的苹果酒的元素特征
IF 1 Q1 Veterinary Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-604
N. Ageyeva, A. Khrapov, A. Shirshova, Larisa Chemisova, Elena Ulyanovskaya, E. Chernutskaya
Macro- and microelements are vital components of the nutrient profile of apples and apple juice. Although the mineral composition of apple juices has been well studied, there is a lack of research into the elemental profile of ciders. We aimed to determine the concentrations of macro- and microelements in various samples of ciders. We studied 25 experimental ciders from apple juice of direct extraction (fresh must) and 4 commercial ciders purchased from a retailer in Krasnodar. Mass concentrations of metal cations were determined by high-performance capillary electrophoresis, atomic absorption spectrometry with electrothermal atomization, and atomic emission spectrometry with inductively coupled plasma. The concentrations of macroelements in the ciders from fresh must depending on the variety varied significantly in the following ranges (mg/L): 696–1920 for potassium; 6.7–26.8 for sodium; 4.3–35.5 for calcium; and 10.2–36.8 for magnesium. The commercial ciders had significantly lower concentrations of macroelements. The content of iron ranged from 0.86 to 2.26 mg/L. Among microelements, copper cations were detected in the range from 31.0 to 375 μg/L. The concentrations of toxic elements did not exceed the maximum permissible values in any of the samples, including the commercial ones. Finally, ranges of variation were established in the concentrations of macro- and microelements depending on the varietal characteristics of apples. The pomological varieties of apples used in the study were grown under the same agrotechnical conditions. Therefore, the differences revealed in the elemental profile of the ciders were assumingly due to the genetic characteristics of the respective variety.
宏观和微观元素是苹果和苹果汁营养成分的重要组成部分。虽然人们对苹果汁中的矿物质成分进行了深入研究,但对苹果酒中的元素含量却缺乏研究。我们的目的是测定各种苹果酒样品中的宏量和微量元素浓度。 我们研究了 25 个从直接提取的苹果汁(新鲜果汁)中提取的试验性苹果酒和 4 个从克拉斯诺达尔零售商处购买的商业苹果酒。通过高性能毛细管电泳、电热原子化原子吸收光谱法和电感耦合等离子体原子发射光谱法测定了金属阳离子的质量浓度。 从新鲜葡萄汁中提取的苹果酒中的宏量元素浓度在以下范围(毫克/升)内有显著差异:钾为 696-1920;钠为 6.7-26.8;钙为 4.3-35.5;镁为 10.2-36.8。商品苹果酒的大分子元素含量明显较低。铁的含量在 0.86 至 2.26 毫克/升之间。在微量元素中,铜阳离子的检测范围为 31.0 至 375 微克/升。所有样本(包括商业样本)中有毒元素的浓度均未超过最高允许值。最后,根据苹果的品种特征,确定了宏量元素和微量元素浓度的变化范围。 研究中使用的苹果品种是在相同的农业技术条件下种植的。因此,苹果酒元素含量的差异应归因于各自品种的遗传特性。
{"title":"The elemental profile of ciders made from different varieties of apples","authors":"N. Ageyeva, A. Khrapov, A. Shirshova, Larisa Chemisova, Elena Ulyanovskaya, E. Chernutskaya","doi":"10.21603/2308-4057-2024-2-604","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-604","url":null,"abstract":"Macro- and microelements are vital components of the nutrient profile of apples and apple juice. Although the mineral composition of apple juices has been well studied, there is a lack of research into the elemental profile of ciders. We aimed to determine the concentrations of macro- and microelements in various samples of ciders. We studied 25 experimental ciders from apple juice of direct extraction (fresh must) and 4 commercial ciders purchased from a retailer in Krasnodar. Mass concentrations of metal cations were determined by high-performance capillary electrophoresis, atomic absorption spectrometry with electrothermal atomization, and atomic emission spectrometry with inductively coupled plasma. The concentrations of macroelements in the ciders from fresh must depending on the variety varied significantly in the following ranges (mg/L): 696–1920 for potassium; 6.7–26.8 for sodium; 4.3–35.5 for calcium; and 10.2–36.8 for magnesium. The commercial ciders had significantly lower concentrations of macroelements. The content of iron ranged from 0.86 to 2.26 mg/L. Among microelements, copper cations were detected in the range from 31.0 to 375 μg/L. The concentrations of toxic elements did not exceed the maximum permissible values in any of the samples, including the commercial ones. Finally, ranges of variation were established in the concentrations of macro- and microelements depending on the varietal characteristics of apples. The pomological varieties of apples used in the study were grown under the same agrotechnical conditions. Therefore, the differences revealed in the elemental profile of the ciders were assumingly due to the genetic characteristics of the respective variety.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139263641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antioxidant, anti-inflammatory, antimicrobial, and anticancer properties of green broad bean pods (Vicia faba L.) 绿蚕豆荚(Vicia faba L.)的抗氧化、抗炎、抗菌和抗癌特性
IF 1 Q1 Veterinary Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-610
Elsayed Elbadrawy, Mona Y. Mostafa
This study featured broad/fava bean pods as by-products of food production. It assessed the chemical composition of green bean pods (Vicia faba L.) and their methanolic extract. The extract was tested in vitro for antioxidant, anti-inflammatory, antimicrobial, and anticancer activities against prostate cancer (Pc3) and liver cancer (HepG2) cells. Broad bean pods proved to be rich in carbohydrates, fiber, protein, potassium, calcium, and magnesium. The extract contained 286 mg GAE/g total phenols and 105 mg QE/g total flavonoids. The antioxidant activity of the methanolic extract was measured by 1,1-diphenyl-2-picryl hydrazyl (DPPH) assay. The highest DPPH scavenging activity belonged to the extract concentrations of 1000 μg/mL (80.5%) and 500 μg/mL (73.7%), whereas the IC50 value was 87.35 μg/mL. The methanolic extract possessed the anti-inflammatory effect as it significantly reduced the hemolysis of red blood cells. The maximal inhibition percentage reached 66.7% at 1000 μg/mL. Regarding the antimicrobial activity, the broad bean pod methanolic extract inhibited Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, as well as Candida albicans. The extract reduced the cell viability of human hepatocarcinoma (HepG2) and prostate cancer (PC3) cells in a concentration-dependent manner. It also caused significant changes in cell shape, compared to the control. Therefore, broad beans can be recommended for human consumption together with pods, fresh or cooked, as a potential source of bioactive substances in functional food production.
这项研究以作为食品生产副产品的蚕豆/蚕豆荚为特色。研究评估了蚕豆荚(Vicia faba L.)及其甲醇提取物的化学成分。 在体外测试了萃取物对前列腺癌(Pc3)和肝癌(HepG2)细胞的抗氧化、抗炎、抗菌和抗癌活性。蚕豆荚富含碳水化合物、纤维、蛋白质、钾、钙和镁。提取物中含有 286 毫克 GAE/克总酚和 105 毫克 QE/克总黄酮。甲醇提取物的抗氧化活性是通过 1,1-二苯基-2-苦基肼(DPPH)检测法测定的。浓度分别为 1000 μg/mL (80.5%)和 500 μg/mL (73.7%)的提取物具有最高的 DPPH 清除活性,IC50 值为 87.35 μg/mL。甲醇提取物具有抗炎作用,因为它能显著减少红细胞溶血。当浓度为 1000 μg/mL 时,最大抑制率达到 66.7%。在抗菌活性方面,蚕豆荚甲醇提取物可抑制枯草杆菌、金黄色葡萄球菌、大肠杆菌、绿脓杆菌以及白色念珠菌。该提取物以浓度依赖的方式降低了人肝癌(HepG2)和前列腺癌(PC3)细胞的存活率。与对照组相比,蚕豆提取物还能使细胞形状发生明显变化。 因此,蚕豆和豆荚,无论是新鲜的还是煮熟的,都可以作为功能性食品生产中生物活性物质的潜在来源推荐给人类食用。
{"title":"Antioxidant, anti-inflammatory, antimicrobial, and anticancer properties of green broad bean pods (Vicia faba L.)","authors":"Elsayed Elbadrawy, Mona Y. Mostafa","doi":"10.21603/2308-4057-2024-2-610","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-610","url":null,"abstract":"This study featured broad/fava bean pods as by-products of food production. It assessed the chemical composition of green bean pods (Vicia faba L.) and their methanolic extract. The extract was tested in vitro for antioxidant, anti-inflammatory, antimicrobial, and anticancer activities against prostate cancer (Pc3) and liver cancer (HepG2) cells. Broad bean pods proved to be rich in carbohydrates, fiber, protein, potassium, calcium, and magnesium. The extract contained 286 mg GAE/g total phenols and 105 mg QE/g total flavonoids. The antioxidant activity of the methanolic extract was measured by 1,1-diphenyl-2-picryl hydrazyl (DPPH) assay. The highest DPPH scavenging activity belonged to the extract concentrations of 1000 μg/mL (80.5%) and 500 μg/mL (73.7%), whereas the IC50 value was 87.35 μg/mL. The methanolic extract possessed the anti-inflammatory effect as it significantly reduced the hemolysis of red blood cells. The maximal inhibition percentage reached 66.7% at 1000 μg/mL. Regarding the antimicrobial activity, the broad bean pod methanolic extract inhibited Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, as well as Candida albicans. The extract reduced the cell viability of human hepatocarcinoma (HepG2) and prostate cancer (PC3) cells in a concentration-dependent manner. It also caused significant changes in cell shape, compared to the control. Therefore, broad beans can be recommended for human consumption together with pods, fresh or cooked, as a potential source of bioactive substances in functional food production.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139263670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of drying agents on quality parameters of lyophilized persimmon purée powder 干燥剂对冻干柿子泥粉质量参数的影响
IF 1 Q1 Veterinary Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-605
Andaleeb R. Saeed, Mohamad A. Kheir Tahle, R. H. Tlay
Persimmon juice has good nutritional composition and high antioxidant properties, however it requires more packing space because of large volume and has limited shelf-life. The research objective was to produce persimmon purée powder with prolonged shelf-life by using various concentrations of drying agents (maltodextrin and Arabic gum). The control sample was persimmon purée powder without drying agents. Experimental samples included powders with maltodextrin (40, 45, and 50%), Arabic gum (25, 30, and 35%), and the mix of maltodextrin (40%) and Arabic gum (10%). All the experimental samples contained 1% of tri-calcium phosphate as an anti-caking agent. Tests were carried out according to the standard techniques. The samples with 45 and 50% of maltodextrin had lower moisture, ash, redness (a*), and hygroscopicity values. These powders demonstrated good yield, solubility, density, and color indices (L*, b*, C, H). The persimmon purée powders with 30 and 35% of Arabic gum showed an increase in ash content and total acidity. The samples with 30% Arabic gum obtained the highest sensory evaluation scores. The optimal results belonged to the samples of lyophilized persimmon purée powder with 45% of maltodextrin, which will have a longer shelf-life due to its low moisture content.
柿子汁具有良好的营养成分和较高的抗氧化性,但由于体积较大,需要更多的包装空间,而且货架期有限。研究的目的是通过使用不同浓度的干燥剂(麦芽糊精和阿拉伯胶)来生产货架期更长的柿子果泥粉。 对照样品是不含干燥剂的柿子果泥粉。实验样品包括含有麦芽糊精(40%、45% 和 50%)、阿拉伯树胶(25%、30% 和 35%)以及麦芽糊精(40%)和阿拉伯树胶(10%)混合的粉末。所有实验样品都含有 1%的磷酸三钙作为抗结剂。测试按照标准技术进行。 麦芽糊精含量分别为 45%和 50%的样品的水分、灰分、红度(a*)和吸湿值都较低。这些粉末具有良好的产量、溶解性、密度和颜色指数(L*、b*、C、H)。阿拉伯树胶含量分别为 30% 和 35% 的柿子泥粉的灰分含量和总酸度都有所增加。阿拉伯树胶含量为 30% 的样品获得了最高的感官评价分数。 麦芽糊精含量为 45% 的冻干柿子果泥粉样品的感官评价结果最佳,因为其水分含量低,保质期较长。
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引用次数: 0
Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup 不同葡萄糖浆含量的泽普中水分结合的差热分析
IF 1 Q1 Veterinary Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-600
I. Plotnikova, Gazibeg Magomedov, D. Kazartsev, M. Magomedov, Konstantin Polyanskiy, Viktor Plotnikov
When formulating a product, it is just as important to measure changes in free and bound moisture as it is to analyze quality indicators. Zephyr, a Russian whipped dessert, made with sugar dries quickly during storage, gradually losing its moisture. Its crystalline sugar crust thickens and its entire mass saccharifies, resulting in higher firmness and poor appearance. In this study, we aimed to determine the effect of high-conversion glucose syrup on the amount of moisture and its binding forms in zephyr after storage. We studied four samples of pectin-based zephyr with different carbohydrate profiles after three months of storage. Differential scanning calorimetry, thermogravimetry, and non-isothermal kinetics were applied to assess moisture contents and forms of binding in zephyr. Thermograms with thermoanalytical curves were used to analyze the thermolysis of zephyr samples with different contents of glucose syrup in the temperature range from 20 to 300°C. We also studied the endothermic effects at various stages of thermolysis and measured free and bound moisture in the samples. Four stages of their dehydration were identified on the basis of graphical dependences between weight changes and heating temperatures. The control zephyr sample contained more capillary and polymolecular bound moisture, while the experimental samples in which sugar and confectioner’s syrup were partially or completely replaced with high-conversion glucose syrup had more polymolecular and monomolecular bound moisture. The use of high-conversion glucose syrup instead of sugar and confectioner’s syrup reduced the amount of free moisture and therefore increased the amount of bound moisture, keeping zephyr fresh throughout its shelf life.
在配制产品时,测量游离水分和结合水分的变化与分析质量指标同样重要。Zephyr 是一种用糖制作的俄罗斯鲜奶油甜点,在储存过程中会迅速变干,逐渐失去水分。其结晶糖皮会变厚,整个糖块会糖化,导致硬度增加,外观变差。在这项研究中,我们旨在确定高转化率葡萄糖浆对贮藏后浙贝母中的水分含量及其结合形式的影响。 我们研究了四个果胶基泽普样品,它们在储存三个月后的碳水化合物含量各不相同。我们采用差示扫描量热法、热重法和非等温动力学来评估泽普中的水分含量和结合形式。 热图和热分析曲线用于分析不同葡萄糖浆含量的泽普样品在 20 至 300°C 温度范围内的热解情况。我们还研究了热解不同阶段的内热效应,并测量了样品中的游离水分和结合水分。根据重量变化与加热温度之间的图形关系,我们确定了样品脱水的四个阶段。 对照泽普样品含有更多的毛细管水分和多分子结合水分,而部分或全部用高转化率葡萄糖浆取代糖和糖果糖浆的实验样品则含有更多的多分子和单分子结合水分。使用高转化率葡萄糖浆代替蔗糖和糖果糖浆减少了游离水分的含量,从而增加了结合水分的含量,使泽普在整个保质期内保持新鲜。
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引用次数: 0
Storage stability and anti-caking agents in spray-dried fruit powders: A review 喷雾干燥果粉的贮藏稳定性和防结块剂:综述
IF 1 Q1 Veterinary Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-603
L. Pui, Lejaniya Abdul Kalam Saleena, H. Ghazali
Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as storage conditions, packaging, etc. This review suggests a comprehensive analysis of articles, reviews, reports, and books indexed in Scopus, Web of Science, and eLIBRARY.RU, as well as reported at conference proceedings and other scholarly resources in 2005–2022. Due to their high hygroscopicity, powders tend to absorb moisture from the environment and become prone to caking. Anticaking agents can prevent powders from this process. Different packaging materials also affect the compounds and properties of fruit powders. Accelerated degradation and temperature models can predict shelfp-life. This review featured the effectiveness of different anti-caking agents, as well as the impact of various packaging methods on the storage of powders. Calcium phosphate demonstrated excellent anti-caking properties, reduced hygroscopicity, and enhanced flowability. Aluminum laminated packaging proved effective in protecting powders during storage. As the storage time increased, powders demonstrated only a slight increase in moisture content. Their L* value (light to dark) and b* value (yellow to blue) decreased while the a* value (green to red) and the total color change increased. Caking increased as the flowability, pigment content, and antioxidant content went down. The review has practical implications for developing new technologies aimed at prolonging the storage time of spray-dried fruit powders.
与新鲜原料相比,果粉具有许多优点,如延长保质期、方便运输和储存、应用广泛等。然而,果粉的贮藏时间取决于贮藏条件、包装等因素。 本综述建议对 Scopus、Web of Science 和 eLIBRARY.RU 中收录的文章、综述、报告和书籍,以及 2005-2022 年会议论文集和其他学术资源中的报告进行全面分析。 由于吸湿性强,粉末容易从环境中吸收水分,容易结块。防结块剂可以防止粉末在此过程中结块。不同的包装材料也会影响果粉的化合物和特性。加速降解和温度模型可以预测货架期。本综述介绍了不同抗结块剂的效果,以及各种包装方法对果粉贮藏的影响。磷酸钙表现出卓越的抗结块特性,吸湿性降低,流动性增强。事实证明,铝层压包装能在粉末储存期间有效地保护粉末。随着储存时间的延长,粉末的含水量仅略有增加。它们的 L* 值(从浅到深)和 b* 值(从黄色到蓝色)降低了,而 a* 值(从绿色到红色)和总的颜色变化增加了。随着流动性、颜料含量和抗氧化剂含量的降低,结块现象也随之增加。 该综述对开发旨在延长喷雾干燥果粉贮藏时间的新技术具有实际意义。
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引用次数: 0
Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis 紫色全麦面粉和面包中的酚类化合物:比较分析
IF 1 Q1 Veterinary Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-611
Alfia Valieva, Anton Akulov, Natalya Rumyantseva
Whole-wheat flour of purple wheat varieties contains anthocyanins and other phenolic compounds with high antioxidant activity, which makes it a potential raw material for functional foods. The content and composition of phenolic compounds in whole-wheat flour depends on the genotype and weather conditions; in the bread, however, they also depend on the bread-making technology. This article offers a comparative analysis of phenolic compounds in purple whole-wheat flour and bread baked from this flour. The study featured purple soft spring wheat (Triticum aestivum L.) of two varieties, Nadira and Line 193, which were harvested in 2016 and 2017, and corresponding bread samples. The antioxidant activity and phenolic content were measured spectrophotometrically while the qualitative analysis relied on the method of high-performance liquid chromatography (HPLC). In the hot and dry year of 2016, the content of bound phenolic acids reached 2.0–2.4 mg/g dry weight in the flour of both genotypes. In the cool and humid year of 2017, the content of anthocyanins in the Nadira flour increased by 2.7 times and amounted to 0.65 mg/g dry weight. However, the corresponding bread sample had a much lower phenolic content: soluble phenolics were halved, anthocyanins dropped by 3–4 times, and bound phenolic acids went down by 7–17 times. The content of bound phenolic acids in the flour correlated positively with the content of free phenolic acids in the bread. The HPLC analysis revealed an increase in the content of free hydroxycinnamic acids in the bread: p-coumaric acid was the most abundant and amounted to 0.14–0.22 mg/g dry weight. Conventional State Standard 27669-88 for bread making resulted in a total decrease in anthocyanins, bound phenolic acids, and most free phenolics. Therefore, this technology cannot be applied to functional bread. The results can help develop a breadmaking technology for purple wheat varieties.
紫色小麦品种的全麦面粉含有花青素和其他酚类化合物,具有很高的抗氧化活性,因此是一种潜在的功能性食品原料。全麦面粉中酚类化合物的含量和组成取决于基因型和气候条件;但在面包中,它们还取决于面包制作技术。本文对紫色全麦面粉中的酚类化合物和用这种面粉烘焙的面包进行了比较分析。 研究对象为2016年和2017年收获的两个品种--Nadira和Line 193的紫色软春小麦(Triticum aestivum L.)以及相应的面包样品。抗氧化活性和酚含量采用分光光度法测量,定性分析则采用高效液相色谱法(HPLC)。 在炎热干燥的 2016 年,两种基因型的面粉中结合酚酸的含量都达到了 2.0-2.4 毫克/克干重。在凉爽潮湿的 2017 年,纳迪拉面粉中的花青素含量增加了 2.7 倍,达到 0.65 毫克/克干重。然而,相应的面包样品中酚类物质的含量却大大降低:可溶性酚类物质减少了一半,花青素减少了 3-4 倍,结合酚酸减少了 7-17 倍。面粉中结合酚酸的含量与面包中游离酚酸的含量呈正相关。高效液相色谱分析显示,面包中游离羟基肉桂酸的含量有所增加:对香豆酸含量最高,达到 0.14-0.22 毫克/克干重。 采用传统的国家标准 27669-88 制作面包会导致花青素、结合酚酸和大部分游离酚的含量完全下降。因此,这项技术不能应用于功能性面包。这些结果有助于开发紫色小麦品种的面包制作技术。
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引用次数: 0
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