Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-582
E. Vechtomova, I. Dolgolyuk, Maria Orlova, A. Zaushintsena
Fat of game animals is a prospective raw material for bioactive additives. Before such a product enters the market, food science has to make sure it is safe for consumption. This research featured subcutaneous adipose tissue of brown bears tested with standard methods for microbiological safety indicators. The microbial properties were studied on liquid and solid nutrient media. Staphylococcus was profiled using a VITEK 2 Compact biochemical automatic analyzer and Gram-positive cards (Bio-Mérieux, France). The analysis followed the Technical Regulations of the Customs Union TR TS 021/2011 On Food Safety (December 09, 2011). The microbial count for mesophilic aerobic and facultative anaerobic microorganisms was 1.5×103 CFU/g. The fat samples revealed no molds, yeasts, or Escherichia coli bacteria. Liquid and solid nutrient media made it possible to describe the qualitative profile and cultural properties of the bear fat microflora against pork fat, which served as control. The automatic system identified Gram-positive, coagulase-negative, and oxidase-positive Staphylococcus lentus and Staphylococcus sciuri. In line with the modern classification, they belong to the new genus of Mammaliicoccus, namely Mammaliicoccus sciuri. Subcutaneous adipose tissue of brown bears needs to undergo a microbiological safety test before consumption. Bear fat requires additional research in order to become a safe raw material for food products and bioactive additives.
{"title":"Microbiological safety criteria for products from unconventional raw materials: raw bear fat","authors":"E. Vechtomova, I. Dolgolyuk, Maria Orlova, A. Zaushintsena","doi":"10.21603/2308-4057-2023-2-582","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-582","url":null,"abstract":"Fat of game animals is a prospective raw material for bioactive additives. Before such a product enters the market, food science has to make sure it is safe for consumption. This research featured subcutaneous adipose tissue of brown bears tested with standard methods for microbiological safety indicators. The microbial properties were studied on liquid and solid nutrient media. Staphylococcus was profiled using a VITEK 2 Compact biochemical automatic analyzer and Gram-positive cards (Bio-Mérieux, France). The analysis followed the Technical Regulations of the Customs Union TR TS 021/2011 On Food Safety (December 09, 2011). The microbial count for mesophilic aerobic and facultative anaerobic microorganisms was 1.5×103 CFU/g. The fat samples revealed no molds, yeasts, or Escherichia coli bacteria. Liquid and solid nutrient media made it possible to describe the qualitative profile and cultural properties of the bear fat microflora against pork fat, which served as control. The automatic system identified Gram-positive, coagulase-negative, and oxidase-positive Staphylococcus lentus and Staphylococcus sciuri. In line with the modern classification, they belong to the new genus of Mammaliicoccus, namely Mammaliicoccus sciuri. Subcutaneous adipose tissue of brown bears needs to undergo a microbiological safety test before consumption. Bear fat requires additional research in order to become a safe raw material for food products and bioactive additives.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42203455","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}
Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-569
D. Prikhodko, A. Krasnoshtanova
Today, the food industry widely uses both animal and plant proteins. Animal proteins have a balanced amino acid composition, while plant proteins have more pronounced functional properties. However, both types of proteins can act as allergens, which limits their practical application. Therefore, we aimed to select optimal conditions for obtaining hypoallergenic mixtures based on casein hydrolysates and gluten proteins, which have good functional properties and a balanced amino acid composition. We used wheat flour (Makfa, Russia) with 12.6% of crude protein and 69.4% of starch, as well as rennet casein (Atletic Food, Russia) with 90% of protein. The methods included the Lowry method, the Anson method, Laemmli electrophoresis, ion-exchange chromatography, and the enzyme-linked immunosorbent assay. Protex 6L was an optimal enzyme preparation for the hydrolysis of gliadin, while chymotrypsin was optimal for the hydrolysis of glutenin and casein. The optimal amount for all the enzymes was 40 units/g of substrate. We analyzed the effect of casein, glutenin, and gliadin enzymolysis time on the functional properties of the hydrolysates and found that the latter had relatively low water- and fat-holding capacities. The highest foaming capacity was observed in gliadin hydrolysates, while the highest emulsifying capacity was registered in casein and glutenin hydrolysates. Further, protein enzymolysis significantly decreased allergenicity, so the hydrolysates can be used to obtain functional additives for hypoallergenic products. Finally, the mixtures of casein hydrolysate and gliadin or glutenin hydrolysates had a balanced amino acid composition and a high amino acid score. Also, they retained high emulsifying and foaming capacities. The study proved the need for mixtures based on wheat protein and casein hydrolysates, which have good functional properties and hypoallergenicity.
{"title":"Using casein and gluten protein fractions to obtain functional ingredients","authors":"D. Prikhodko, A. Krasnoshtanova","doi":"10.21603/2308-4057-2023-2-569","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-569","url":null,"abstract":"Today, the food industry widely uses both animal and plant proteins. Animal proteins have a balanced amino acid composition, while plant proteins have more pronounced functional properties. However, both types of proteins can act as allergens, which limits their practical application. Therefore, we aimed to select optimal conditions for obtaining hypoallergenic mixtures based on casein hydrolysates and gluten proteins, which have good functional properties and a balanced amino acid composition. \u0000We used wheat flour (Makfa, Russia) with 12.6% of crude protein and 69.4% of starch, as well as rennet casein (Atletic Food, Russia) with 90% of protein. The methods included the Lowry method, the Anson method, Laemmli electrophoresis, ion-exchange chromatography, and the enzyme-linked immunosorbent assay. \u0000Protex 6L was an optimal enzyme preparation for the hydrolysis of gliadin, while chymotrypsin was optimal for the hydrolysis of glutenin and casein. The optimal amount for all the enzymes was 40 units/g of substrate. We analyzed the effect of casein, glutenin, and gliadin enzymolysis time on the functional properties of the hydrolysates and found that the latter had relatively low water- and fat-holding capacities. The highest foaming capacity was observed in gliadin hydrolysates, while the highest emulsifying capacity was registered in casein and glutenin hydrolysates. Further, protein enzymolysis significantly decreased allergenicity, so the hydrolysates can be used to obtain functional additives for hypoallergenic products. Finally, the mixtures of casein hydrolysate and gliadin or glutenin hydrolysates had a balanced amino acid composition and a high amino acid score. Also, they retained high emulsifying and foaming capacities. \u0000The study proved the need for mixtures based on wheat protein and casein hydrolysates, which have good functional properties and hypoallergenicity.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41561724","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}
Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-578
I. Krasnova, V. Ganina, G. Semenov
Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during freeze-drying. The most effective cryoprotectants are those of natural origin. Literature offers little information on the cryoprotective effects of fruit and vegetable purees. Therefore, we aimed to evaluate the effectiveness of fruit and vegetable purees in increasing the survival of lactic acid microorganisms during the freeze-drying and storage of fermented milk products. We studied bioyogurt samples containing pumpkin, fig, and banana purees. Rational modes of freezing and freeze-drying were established on the basis of thermal analysis. The cryoscopic temperature was determined by differential scanning calorimetry. The proportion of frozen moisture was calculated using the Nagaoka formula. Standard methods were employed to evaluate the sensory characteristics of bioyogurts and determine their protein, fat, and non-fat milk solids contents, as well as titratable acidity and microbiological indicators. The addition of pumpkin puree increased the cryoscopic temperature and reduced the freeze-drying stage and the total drying time by 13 h, depending on the amount of puree. However, the addition of sweet fig and banana purees decreased the cryoscopic temperature and increased the freeze-drying stage and the total drying time by 0.5–1.5 and 1.5–3 h, respectively. Based on the sensory evaluation of the freeze-dried bioyogurts, we selected the formulations with 15% of pumpkin and fig purees and 10% of banana puree. We found that the freeze-dried bioyogurts with puree had higher counts of lactic acid bacteria compared to the control. In the freeze-dried samples, the counts were higher at a storage temperature of 4 ± 2°C than at 20 ± 2°C. Pumpkin puree provided the best survival of lactic acid microorganisms during freeze-drying and storage.
{"title":"Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products","authors":"I. Krasnova, V. Ganina, G. Semenov","doi":"10.21603/2308-4057-2023-2-578","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-578","url":null,"abstract":"Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during freeze-drying. The most effective cryoprotectants are those of natural origin. Literature offers little information on the cryoprotective effects of fruit and vegetable purees. Therefore, we aimed to evaluate the effectiveness of fruit and vegetable purees in increasing the survival of lactic acid microorganisms during the freeze-drying and storage of fermented milk products. \u0000We studied bioyogurt samples containing pumpkin, fig, and banana purees. Rational modes of freezing and freeze-drying were established on the basis of thermal analysis. The cryoscopic temperature was determined by differential scanning calorimetry. The proportion of frozen moisture was calculated using the Nagaoka formula. Standard methods were employed to evaluate the sensory characteristics of bioyogurts and determine their protein, fat, and non-fat milk solids contents, as well as titratable acidity and microbiological indicators. \u0000The addition of pumpkin puree increased the cryoscopic temperature and reduced the freeze-drying stage and the total drying time by 13 h, depending on the amount of puree. However, the addition of sweet fig and banana purees decreased the cryoscopic temperature and increased the freeze-drying stage and the total drying time by 0.5–1.5 and 1.5–3 h, respectively. Based on the sensory evaluation of the freeze-dried bioyogurts, we selected the formulations with 15% of pumpkin and fig purees and 10% of banana puree. We found that the freeze-dried bioyogurts with puree had higher counts of lactic acid bacteria compared to the control. In the freeze-dried samples, the counts were higher at a storage temperature of 4 ± 2°C than at 20 ± 2°C. \u0000Pumpkin puree provided the best survival of lactic acid microorganisms during freeze-drying and storage.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43961396","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}
Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-576
Slavica Grujić, Mirjana Grujčić
An inadequate diet and lifestyle are major causes of various diseases. A healthy diet can prevent diseases and maintain a good health status. The present research objective was to test young consumers for their preference for healthy diets and their intention to purchase functional foods, as well as to identify factors that affect their attitudes. The study involved 720 consumers (average 20 years old), a structured questionnaire, and a specially-developed scientific methodology. The results were grouped based on sex and body mass index. The analysis focused on the points where consumers’ interest in healthy diet overlapped with health-related diet needs and how each of them corresponded with their knowledge on the following spheres: nutrition and health risks, labelled data use in food choice, preference for foods fortified with vitamins, minerals, dietary fibers, or functional foods with a poor sensory quality. The data were processed using descriptive statistics, Z-test, and correlation tests. All the consumers demonstrated healthy diet preferences and a significant positive relationship (p < 0.01) with the factors. They made an informed choice based on the labelled data and preferred foods fortified with vitamins, minerals, and dietary fibers, as well as functional products with a lower sensory quality. All respondents, regardless of sex and body mass index, demonstrated nutrition and health risk awareness. The health-related diet needs also affected their food preferences (p < 0.05), with some exceptions. The young consumers possessed sufficient basic knowledge on food quality, nutrition, and health. Their attitudes depended on their preference for healthy diets and functional foods. The novel methodology can be applied to other studies of consumer preferences.
{"title":"Factors affecting consumer preference for healthy diet and functional foods","authors":"Slavica Grujić, Mirjana Grujčić","doi":"10.21603/2308-4057-2023-2-576","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-576","url":null,"abstract":"An inadequate diet and lifestyle are major causes of various diseases. A healthy diet can prevent diseases and maintain a good health status. The present research objective was to test young consumers for their preference for healthy diets and their intention to purchase functional foods, as well as to identify factors that affect their attitudes. \u0000The study involved 720 consumers (average 20 years old), a structured questionnaire, and a specially-developed scientific methodology. The results were grouped based on sex and body mass index. The analysis focused on the points where consumers’ interest in healthy diet overlapped with health-related diet needs and how each of them corresponded with their knowledge on the following spheres: nutrition and health risks, labelled data use in food choice, preference for foods fortified with vitamins, minerals, dietary fibers, or functional foods with a poor sensory quality. The data were processed using descriptive statistics, Z-test, and correlation tests. \u0000All the consumers demonstrated healthy diet preferences and a significant positive relationship (p < 0.01) with the factors. They made an informed choice based on the labelled data and preferred foods fortified with vitamins, minerals, and dietary fibers, as well as functional products with a lower sensory quality. All respondents, regardless of sex and body mass index, demonstrated nutrition and health risk awareness. The health-related diet needs also affected their food preferences (p < 0.05), with some exceptions. \u0000The young consumers possessed sufficient basic knowledge on food quality, nutrition, and health. Their attitudes depended on their preference for healthy diets and functional foods. The novel methodology can be applied to other studies of consumer preferences.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44109026","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}
Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-579
Mahmoud Abd El-Aziz, H. Salama, Rehab S. Sayed
Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties. Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components. This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.
{"title":"Plant extracts and essential oils in the dairy industry: A review","authors":"Mahmoud Abd El-Aziz, H. Salama, Rehab S. Sayed","doi":"10.21603/2308-4057-2023-2-579","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-579","url":null,"abstract":"Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties. \u0000Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components. \u0000This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46777686","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}
Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-572
I. Gmoshinski, M. Ananyan, V. Shipelin, N. Riger, E. Trushina, O. Mustafina, G. Guseva, A. Balakina, A. Kolobanov, S. Khotimchenko, D. Ozherelkov
Dihydroquercetin (3,5,7,3',4'-pentahydroxy-flavanone) is known for its powerful antioxidant, organ-protective, and antiinflammatory activities that can be applied to heavy-metal intoxication. The present research objective was to evaluate the possible protective potential of dietary dihydroquercetin in a rat model of subacute (92 days) intoxication with nickel nanoparticles. The experiment involved five groups of twelve male Wistar rats in each. Group 1 served as control. Other groups received nickel nanoparticles as part of their diet. Groups 2 and 4 received nickel nanoparticles with an average diameter of 53.7 nm (NiNP1), while groups 3 and 5 were fed with nanoparticles with an average diameter of 70.9 nm (NiNP2). The dose was calculated as 10 mg/kg b.w. Groups 4 and 5 also received 23 mg/kg b.w. of water-soluble stabilized dihydroquercetin with drinking water. After the dihydroquercetin treatment, the group that consumed 53.7 nm nickel nanoparticles demonstrated lower blood serum glucose, triglycerides, low-density lipoprotein cholesterol, and creatinine. Dihydroquercetin prevented the increase in total protein and albumin fraction associated with nickel nanoparticles intake. The experimental rats also demonstrated lower levels of pro-inflammatory cytokines IL-1β, IL-4, IL-6, and IL-17A, as well as a lower relative spleen weight after the treatment. In the group exposed to 53.7 nm nickel nanoparticles, the dihydroquercetin treatment increased the ratio of cytokines IL-10/IL-17A and decreased the level of circulating FABP2 protein, which is a biomarker of increased intestinal barrier permeability. In the group that received 70.9 nm nickel nanoparticles, the dihydroquercetin treatment inhibited the expression of the fibrogenic Timp3 gene in the liver. In the group that received 53.7 nm nickel nanoparticles, dihydroquercetin partially improved the violated morphology indexes in liver and kidney tissue. However, dihydroquercetin restored neither the content of reduced glutathione in the liver nor the indicators of selenium safety, which were suppressed under the effect of nickel nanoparticles. Moreover, the treatment failed to restore the low locomotor activity in the elevated plus maze test. Dihydroquercetin treatment showed some signs of detoxication and anti-inflammation in rats subjected to nickel nanoparticles. However, additional preclinical studies are necessary to substantiate its prophylactic potential in cases of exposure to nanoparticles of nickel and other heavy metals.
{"title":"Effect of dihydroquercetin on the toxic properties of nickel nanoparticles","authors":"I. Gmoshinski, M. Ananyan, V. Shipelin, N. Riger, E. Trushina, O. Mustafina, G. Guseva, A. Balakina, A. Kolobanov, S. Khotimchenko, D. Ozherelkov","doi":"10.21603/2308-4057-2023-2-572","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-572","url":null,"abstract":"Dihydroquercetin (3,5,7,3',4'-pentahydroxy-flavanone) is known for its powerful antioxidant, organ-protective, and antiinflammatory activities that can be applied to heavy-metal intoxication. The present research objective was to evaluate the possible protective potential of dietary dihydroquercetin in a rat model of subacute (92 days) intoxication with nickel nanoparticles. \u0000The experiment involved five groups of twelve male Wistar rats in each. Group 1 served as control. Other groups received nickel nanoparticles as part of their diet. Groups 2 and 4 received nickel nanoparticles with an average diameter of 53.7 nm (NiNP1), while groups 3 and 5 were fed with nanoparticles with an average diameter of 70.9 nm (NiNP2). The dose was calculated as 10 mg/kg b.w. Groups 4 and 5 also received 23 mg/kg b.w. of water-soluble stabilized dihydroquercetin with drinking water. \u0000After the dihydroquercetin treatment, the group that consumed 53.7 nm nickel nanoparticles demonstrated lower blood serum glucose, triglycerides, low-density lipoprotein cholesterol, and creatinine. Dihydroquercetin prevented the increase in total protein and albumin fraction associated with nickel nanoparticles intake. The experimental rats also demonstrated lower levels of pro-inflammatory cytokines IL-1β, IL-4, IL-6, and IL-17A, as well as a lower relative spleen weight after the treatment. In the group exposed to 53.7 nm nickel nanoparticles, the dihydroquercetin treatment increased the ratio of cytokines IL-10/IL-17A and decreased the level of circulating FABP2 protein, which is a biomarker of increased intestinal barrier permeability. In the group that received 70.9 nm nickel nanoparticles, the dihydroquercetin treatment inhibited the expression of the fibrogenic Timp3 gene in the liver. In the group that received 53.7 nm nickel nanoparticles, dihydroquercetin partially improved the violated morphology indexes in liver and kidney tissue. However, dihydroquercetin restored neither the content of reduced glutathione in the liver nor the indicators of selenium safety, which were suppressed under the effect of nickel nanoparticles. Moreover, the treatment failed to restore the low locomotor activity in the elevated plus maze test. \u0000Dihydroquercetin treatment showed some signs of detoxication and anti-inflammation in rats subjected to nickel nanoparticles. However, additional preclinical studies are necessary to substantiate its prophylactic potential in cases of exposure to nanoparticles of nickel and other heavy metals.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41968485","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}
Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-566
A. Cingöz, M. Yıldırım
During the processing of sour cherries into different foodstuffs, a large amount of kernels is produced as waste material, which creates a significant disposal problem for the food industry. Sour cherry kernels containing 25.3–35.5% of protein can be used as a functional protein source in food production. Therefore, we aimed to study the effects of hydrolysis degree on the sour cherry kernel protein hydrolysates. Proteins were extracted from the defatted flour by isoelectric precipitation. The resulting protein concentrate was hydrolyzed (5, 10, and 15% hydrolysis) using Alcalase to yield hydrolysates. We determined their oil and water holding, emulsifying, gelation, and foaming properties, as well as apparent molecular weight distribution and proximate compositions. No protein fractions greater than an apparent molecular weight of about 22 kDa were present in the hydrolysates. The hydrolysis of the protein concentrate mostly led to an increase in protein solubility. As the degree of hydrolysis increased from 5 to 15%, the water holding capacity of the hydrolysates decreased from 2.50 ± 0.03 to 2.03 ± 0.02 g water/g, indicating its deterioration. The hydrolysates obtained at different degrees of hydrolysis had a better solubility than the intact protein concentrate. The oil holding capacity, the foaming stability, and the least gelation concentration of the protein concentrate could not be considerably improved by hydrolysis. In contrast, its emulsifying activity index and foaming capacity could be increased with a limited degree of hydrolysis (up to 10%).
{"title":"Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate","authors":"A. Cingöz, M. Yıldırım","doi":"10.21603/2308-4057-2023-2-566","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-566","url":null,"abstract":"During the processing of sour cherries into different foodstuffs, a large amount of kernels is produced as waste material, which creates a significant disposal problem for the food industry. Sour cherry kernels containing 25.3–35.5% of protein can be used as a functional protein source in food production. Therefore, we aimed to study the effects of hydrolysis degree on the sour cherry kernel protein hydrolysates. \u0000Proteins were extracted from the defatted flour by isoelectric precipitation. The resulting protein concentrate was hydrolyzed (5, 10, and 15% hydrolysis) using Alcalase to yield hydrolysates. We determined their oil and water holding, emulsifying, gelation, and foaming properties, as well as apparent molecular weight distribution and proximate compositions. \u0000No protein fractions greater than an apparent molecular weight of about 22 kDa were present in the hydrolysates. The hydrolysis of the protein concentrate mostly led to an increase in protein solubility. As the degree of hydrolysis increased from 5 to 15%, the water holding capacity of the hydrolysates decreased from 2.50 ± 0.03 to 2.03 ± 0.02 g water/g, indicating its deterioration. \u0000The hydrolysates obtained at different degrees of hydrolysis had a better solubility than the intact protein concentrate. The oil holding capacity, the foaming stability, and the least gelation concentration of the protein concentrate could not be considerably improved by hydrolysis. In contrast, its emulsifying activity index and foaming capacity could be increased with a limited degree of hydrolysis (up to 10%).","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48462186","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}
Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-567
A. Adi, Ali Iqbal Tawakal, Mohammad Fahmi Rasyidi, Wizara Salisa, Farapti Farapti, H. Rachmawati
Organic waste is a problem the cocoa industry has to handle. The industry produces a lot of cocoa bean husk, also called criollo cocoa husk. Cocoa bean husk is an underutilized cocoa waste that contains bioactive components in the form of phenols and flavonoids. Processed cocoa bean husk can be brewed as a functional beverage. The research objective was to test cocoa husk tea for sensory properties, bioactive components, and impact on blood cholesterol. This study used a randomized experimental design with six repetitions. Sensory data were processed using the Friedman and Wilcoxon signed-rank tests (α = 0.05) to determine the difference in sensory properties between each formulation of cocoa husk tea. The sensory evaluation involved 30 untrained panelists who gave the highest score to the formulation with 62.5% cocoa bean husk, 25% lemongrass, and 12.5% aromatic ginger, which could also reduce 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals (IC50 = 264.8675). The animal test showed that the cocoa husk formulation produced no significant difference (p > 0.05) in pre- and post-treatment, but was able to keep cholesterol within normal limits. Cocoa bean husk showed health benefits by its antioxidant properties and ability to control blood cholesterol.
{"title":"Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model","authors":"A. Adi, Ali Iqbal Tawakal, Mohammad Fahmi Rasyidi, Wizara Salisa, Farapti Farapti, H. Rachmawati","doi":"10.21603/2308-4057-2023-2-567","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-567","url":null,"abstract":"Organic waste is a problem the cocoa industry has to handle. The industry produces a lot of cocoa bean husk, also called criollo cocoa husk. Cocoa bean husk is an underutilized cocoa waste that contains bioactive components in the form of phenols and flavonoids. Processed cocoa bean husk can be brewed as a functional beverage. \u0000The research objective was to test cocoa husk tea for sensory properties, bioactive components, and impact on blood cholesterol. This study used a randomized experimental design with six repetitions. Sensory data were processed using the Friedman and Wilcoxon signed-rank tests (α = 0.05) to determine the difference in sensory properties between each formulation of cocoa husk tea. \u0000The sensory evaluation involved 30 untrained panelists who gave the highest score to the formulation with 62.5% cocoa bean husk, 25% lemongrass, and 12.5% aromatic ginger, which could also reduce 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals (IC50 = 264.8675). The animal test showed that the cocoa husk formulation produced no significant difference (p > 0.05) in pre- and post-treatment, but was able to keep cholesterol within normal limits. \u0000Cocoa bean husk showed health benefits by its antioxidant properties and ability to control blood cholesterol.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48972943","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}
Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-577
F. Akharaiyi, C. B. Ehis-Eriakha, P. T. Olagbemide, Faith Hukwu Igbudu
Hyptis suaveolens L. is a medical and food plant that is commonly used to treat various microbial infections in humans in many countries of the world. We aimed to study the aqueous and ethanol extracts of H. suaveolens leaves to determine their antibacterial, in-vitro antioxidant, and phytochemical potentials for traditional medicine by using chemical analysis. The aqueous and ethanol extracts inhibited the tested bacteria species with zones of 0–15 and 10–29 mm, respectively. On the typed culture isolates, the inhibition zones were 8–25 and 16–32 mm for the aqueous and ethanol extracts, respectively. The minimum inhibitory concentrations of the aqueous and ethanol extracts were not different, while the minimum bactericidal concentrations for the aqueous extract was higher than that for the ethanol extract. The screened phytochemicals were qualitatively and quantitatively present in both extracts, except for saponins which were absent in the aqueous extract. The free radical scavenging activity in the aqueous and ethanol extracts was 1.44 ± 0.50 and 1.57 ± 1.40 mg of ascorbic acid/1 g dry leaves, respectively. The ferric reduction was 1.19 ± 0.40 and 1.69 ± 0.18 mg of ascorbic acid/1 g dry leaves in the aqueous and ethanol extracts, respectively. Hydroxyl scavenging was 65.0 ± 0.9 and 0.43 ± 0.50 mg of ascorbic acid/1 g dry leaves for the aqueous and ethanol extracts, respectively. The present research suggests that the extract of H. suaveleons can be applied as a controlling antibacterial growth agent against Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumoniae, Escherichia coli, Streptococcus pneumoniae and other bacterial pathogens. It is noteworthy that the ethanol extract was more effective than the aqueous one in terms of the antibacterial, phytochemical and antioxidant activities.
{"title":"Hyptis suaveolens L. leaf extracts in traditional health care systems","authors":"F. Akharaiyi, C. B. Ehis-Eriakha, P. T. Olagbemide, Faith Hukwu Igbudu","doi":"10.21603/2308-4057-2023-2-577","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-577","url":null,"abstract":"Hyptis suaveolens L. is a medical and food plant that is commonly used to treat various microbial infections in humans in many countries of the world. We aimed to study the aqueous and ethanol extracts of H. suaveolens leaves to determine their antibacterial, in-vitro antioxidant, and phytochemical potentials for traditional medicine by using chemical analysis. \u0000The aqueous and ethanol extracts inhibited the tested bacteria species with zones of 0–15 and 10–29 mm, respectively. On the typed culture isolates, the inhibition zones were 8–25 and 16–32 mm for the aqueous and ethanol extracts, respectively. \u0000The minimum inhibitory concentrations of the aqueous and ethanol extracts were not different, while the minimum bactericidal concentrations for the aqueous extract was higher than that for the ethanol extract. The screened phytochemicals were qualitatively and quantitatively present in both extracts, except for saponins which were absent in the aqueous extract. The free radical scavenging activity in the aqueous and ethanol extracts was 1.44 ± 0.50 and 1.57 ± 1.40 mg of ascorbic acid/1 g dry leaves, respectively. The ferric reduction was 1.19 ± 0.40 and 1.69 ± 0.18 mg of ascorbic acid/1 g dry leaves in the aqueous and ethanol extracts, respectively. Hydroxyl scavenging was 65.0 ± 0.9 and 0.43 ± 0.50 mg of ascorbic acid/1 g dry leaves for the aqueous and ethanol extracts, respectively. \u0000The present research suggests that the extract of H. suaveleons can be applied as a controlling antibacterial growth agent against Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumoniae, Escherichia coli, Streptococcus pneumoniae and other bacterial pathogens. It is noteworthy that the ethanol extract was more effective than the aqueous one in terms of the antibacterial, phytochemical and antioxidant activities.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48984253","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}
Pub Date : 2023-04-04DOI: 10.21603/2308-4057-2023-2-570
Maria Shabunina, Anastasiya Andreeva, Anastasia Pavlova
Protein deficiency in the human diet is a widespread problem that affects all body systems. Nutrition adjustment appears to be one of the most effective ways to prevent this problem. This study was aimed at investigating the possibilities of using animal origin protein concentrates in bread baking industry. Study objects included five breads: one control and four samples containing protein concentrates. The test wheat bread samples contained 7, 9, and 11% of milk protein concentrate and 7% of whey protein concentrate to the mass of flour in the dough. Rheological parameters of the dough were obtained using an alveograph and a farinograph. The specific volume and sensory characteristics of the baked products as well as crumb deformation were evaluated. The nutritional value of two samples – control and with 9% of milk protein concentrate addition – was determined by calculation. Whey protein concentrate had a negative influence on the dough rheology. Low water binding capacity and specific volume as well as hard crumb make the usage of this product in bread baking unacceptable. The palatability test showed that bread supplemented with 9% of milk protein concentrate had the best sensory characteristics, compared to control and other test samples (with 7 and 11% of this concentrate). The predicted protein content was equal to 11.6 g/100 g that is 35% higher than in the control sample. Consequently, milk protein concentrate has a potential to improve biological value of the bread that can be further helpful to prevent the protein deficiency. Milk protein concentrate can be successfully used in the bread making process as an ingredient to correct the nutritional and biological value of baked products.
{"title":"Use of animal origin protein concentrates in bread baking","authors":"Maria Shabunina, Anastasiya Andreeva, Anastasia Pavlova","doi":"10.21603/2308-4057-2023-2-570","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-2-570","url":null,"abstract":"Protein deficiency in the human diet is a widespread problem that affects all body systems. Nutrition adjustment appears to be one of the most effective ways to prevent this problem. This study was aimed at investigating the possibilities of using animal origin protein concentrates in bread baking industry. \u0000Study objects included five breads: one control and four samples containing protein concentrates. The test wheat bread samples contained 7, 9, and 11% of milk protein concentrate and 7% of whey protein concentrate to the mass of flour in the dough. Rheological parameters of the dough were obtained using an alveograph and a farinograph. The specific volume and sensory characteristics of the baked products as well as crumb deformation were evaluated. The nutritional value of two samples – control and with 9% of milk protein concentrate addition – was determined by calculation. \u0000Whey protein concentrate had a negative influence on the dough rheology. Low water binding capacity and specific volume as well as hard crumb make the usage of this product in bread baking unacceptable. The palatability test showed that bread supplemented with 9% of milk protein concentrate had the best sensory characteristics, compared to control and other test samples (with 7 and 11% of this concentrate). The predicted protein content was equal to 11.6 g/100 g that is 35% higher than in the control sample. Consequently, milk protein concentrate has a potential to improve biological value of the bread that can be further helpful to prevent the protein deficiency. \u0000Milk protein concentrate can be successfully used in the bread making process as an ingredient to correct the nutritional and biological value of baked products.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45647179","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}
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