Pub Date : 2023-03-10DOI: 10.15586/ijfs.v35i1.2279
P. Şanlıbaba
Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, researchers are studying probiotic bacteria feasibility in nondairy products, including fruits, vegetables, and cereals. This study aims to give an overview of various nondairy based products that contain probiotic bacterial strains available worldwide based on fruits, vegetables, cereals, chocolate-based products, and meat products. Moreover, the latest globally available commercial products are also summarized.
{"title":"Fermented nondairy functional foods based on probiotics","authors":"P. Şanlıbaba","doi":"10.15586/ijfs.v35i1.2279","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2279","url":null,"abstract":"Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, researchers are studying probiotic bacteria feasibility in nondairy products, including fruits, vegetables, and cereals. This study aims to give an overview of various nondairy based products that contain probiotic bacterial strains available worldwide based on fruits, vegetables, cereals, chocolate-based products, and meat products. Moreover, the latest globally available commercial products are also summarized.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42745156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-09DOI: 10.15586/ijfs.v35i1.2332
Humberto Ramos-Sotelo, Marely G. Figueroa-Pérez
Chemical elicitors in plants during cultivation have been applied in soil, hydroponic solutions, or sprayed on the leaves to induce physiological changes and stimulate the production of bioactive compounds. Salicylic acid (SA) is a phenolic compound present in plants with multiple functions, including stimulus of plant growth and induction of plant defense responses under conditions of stress. Recently, the use of SA as elicitor has generated much interest, due to the growing number of studies demonstrating its positive effects in fruits, vegetables, and herbs on the induction of phytochemicals, mainly phenolic compounds, alkaloids, saponins, carotenoids, among others. The health benefits of plant materials treated with SA are mainly their antioxidant capacities determined by the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrilhidrazil (DPPH) assays and anti-inflammatory properties determined in vitro, as well as hypoglycemic and hypolipidemic properties and renal protection evaluated by in vivo studies. Therefore, the exogenous application of SA during cultivation of different plants could be an alternative to increase their economic value and could be the basis for designing standardized procedures in the production of bioactive compounds.
{"title":"Use of salicylic acid during cultivation of plants as a strategy to improve its metabolite profile and beneficial health effects","authors":"Humberto Ramos-Sotelo, Marely G. Figueroa-Pérez","doi":"10.15586/ijfs.v35i1.2332","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2332","url":null,"abstract":"Chemical elicitors in plants during cultivation have been applied in soil, hydroponic solutions, or sprayed on the leaves to induce physiological changes and stimulate the production of bioactive compounds. Salicylic acid (SA) is a phenolic compound present in plants with multiple functions, including stimulus of plant growth and induction of plant defense responses under conditions of stress. Recently, the use of SA as elicitor has generated much interest, due to the growing number of studies demonstrating its positive effects in fruits, vegetables, and herbs on the induction of phytochemicals, mainly phenolic compounds, alkaloids, saponins, carotenoids, among others. The health benefits of plant materials treated with SA are mainly their antioxidant capacities determined by the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrilhidrazil (DPPH) assays and anti-inflammatory properties determined in vitro, as well as hypoglycemic and hypolipidemic properties and renal protection evaluated by in vivo studies. Therefore, the exogenous application of SA during cultivation of different plants could be an alternative to increase their economic value and could be the basis for designing standardized procedures in the production of bioactive compounds.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45598649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-09DOI: 10.15586/ijfs.v35i1.2325
G. Oggiano, Biljana Pokimica, T. Popovic, M. Takić
Our focus was to obtain an overall picture of the different beneficial properties of zeolite, based on its chemical and physical characteristics, which depend on zeolite absorption and exchange of ions. These characteristics make them very useful for various applications, including agriculture (as an animal feed additive and in food technology production), veterinary and human medicine, ecology, certain manufacturing, and cosmetics. Zeolite has pleiotropic effects, and the most important of them are detoxifying, antioxidant, and anti-inflammatory roles. We wanted to underline, with the review of the scientific literature, the positive medical beneficial effects of zeolite on the general health status.
{"title":"Beneficial properties of zeolite","authors":"G. Oggiano, Biljana Pokimica, T. Popovic, M. Takić","doi":"10.15586/ijfs.v35i1.2325","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2325","url":null,"abstract":"Our focus was to obtain an overall picture of the different beneficial properties of zeolite, based on its chemical and physical characteristics, which depend on zeolite absorption and exchange of ions. These characteristics make them very useful for various applications, including agriculture (as an animal feed additive and in food technology production), veterinary and human medicine, ecology, certain manufacturing, and cosmetics. Zeolite has pleiotropic effects, and the most important of them are detoxifying, antioxidant, and anti-inflammatory roles. We wanted to underline, with the review of the scientific literature, the positive medical beneficial effects of zeolite on the general health status.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46740140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-26DOI: 10.15586/ijfs.v35i1.2286
A. El Chami, P. Conte, G. Hassoun, A. Piga
In Lebanon, olive oil plays an essential role at both economic and social levels. However, factors influencing its quality are rarely addressed. This preliminary study is the first analysis to show a comparison between ancient and adult virgin olive oil trees in Lebanon. Analysis of pedo-climatic conditions and physicochemical parameters of virgin oil samples taken from ancient and adult trees from three Lebanese regions (Bechmizine, Kfaraaka, and Kawkaba) and at two different harvest periods showed that these parameters differed significantly among cultivation regions, while the tree age and harvest time had a lower effect. We observed that the oil obtained from adult trees of Kawkaba region during the first harvest period (green to reddish stage of fruit maturity) had the best quality, compared to all other samples. Oil produced from these trees showed the highest polyphenol content, a relatively higher composition of tocopherols, oleic acid, monounsaturated fatty acids, and trans fatty acids C18: 1–C18: 2, with relatively low acidity and peroxide values. It was concluded that the quality of virgin olive oil was associated with its chemical composition, and was the result of a complex interaction between several environmental factors associated with the area of cultivation, tree age, and harvest time.
{"title":"Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil","authors":"A. El Chami, P. Conte, G. Hassoun, A. Piga","doi":"10.15586/ijfs.v35i1.2286","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2286","url":null,"abstract":"In Lebanon, olive oil plays an essential role at both economic and social levels. However, factors influencing its quality are rarely addressed. This preliminary study is the first analysis to show a comparison between ancient and adult virgin olive oil trees in Lebanon. Analysis of pedo-climatic conditions and physicochemical parameters of virgin oil samples taken from ancient and adult trees from three Lebanese regions (Bechmizine, Kfaraaka, and Kawkaba) and at two different harvest periods showed that these parameters differed significantly among cultivation regions, while the tree age and harvest time had a lower effect. We observed that the oil obtained from adult trees of Kawkaba region during the first harvest period (green to reddish stage of fruit maturity) had the best quality, compared to all other samples. Oil produced from these trees showed the highest polyphenol content, a relatively higher composition of tocopherols, oleic acid, monounsaturated fatty acids, and trans fatty acids C18: 1–C18: 2, with relatively low acidity and peroxide values. It was concluded that the quality of virgin olive oil was associated with its chemical composition, and was the result of a complex interaction between several environmental factors associated with the area of cultivation, tree age, and harvest time.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41696450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-22DOI: 10.15586/ijfs.v35i1.2291
A. Benanti, Mansour Rabie Ashkezary, I. Gugino, Michele Canale, S. Yeganehzad, A. Todaro
The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acrylamide, and descriptive sensory analysis was evaluated. Sensory analysis revealed that the biscuit sample containing 5% Maiorca malt flour was most appreciated by panelists. Eventually, data analysis revealed that Maiorca malt flour had great potential to be used as a part of biscuit ingredients.
{"title":"Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour","authors":"A. Benanti, Mansour Rabie Ashkezary, I. Gugino, Michele Canale, S. Yeganehzad, A. Todaro","doi":"10.15586/ijfs.v35i1.2291","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2291","url":null,"abstract":"The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acrylamide, and descriptive sensory analysis was evaluated. Sensory analysis revealed that the biscuit sample containing 5% Maiorca malt flour was most appreciated by panelists. Eventually, data analysis revealed that Maiorca malt flour had great potential to be used as a part of biscuit ingredients.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49537923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-02DOI: 10.15586/ijfs.v35i1.2219
Paola Bambina, Francesca Malvano, Claudio Cinquanta, D. Albanese, Andrea Cirrito, F. Mazza, O. Corona
Four monofloral honeys, obtained from the Sicilian black bee by foraging on thistle, sulla, chestnut and eucalyptus, were studied. Results showed that the phenolic composition of chestnut honey was the highest (316 mg gallic acid equivalent GAE/kg), while that of sulla honey was the lowest (122 mg GAE/kg). Data confirmed a correlation between the total phenol content and colour intensity in chestnut honey, which was the darkest of the four samples. Sulla honey showed the highest antioxidant activity, while eucalyptus honey had the highest mineral content (K, Ca, Mg, and Na). Thistle honey showed the most intense floral and fruity aromas, as well as an intense -yellow colour. Principal component analysis showed the potential to discriminate different honeys in three different quadrants.
{"title":"Qualitative characteristics of four Sicilian monofloral honeys from Apis mellifera ssp. sicula","authors":"Paola Bambina, Francesca Malvano, Claudio Cinquanta, D. Albanese, Andrea Cirrito, F. Mazza, O. Corona","doi":"10.15586/ijfs.v35i1.2219","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2219","url":null,"abstract":"Four monofloral honeys, obtained from the Sicilian black bee by foraging on thistle, sulla, chestnut and eucalyptus, were studied. Results showed that the phenolic composition of chestnut honey was the highest (316 mg gallic acid equivalent GAE/kg), while that of sulla honey was the lowest (122 mg GAE/kg). Data confirmed a correlation between the total phenol content and colour intensity in chestnut honey, which was the darkest of the four samples. Sulla honey showed the highest antioxidant activity, while eucalyptus honey had the highest mineral content (K, Ca, Mg, and Na). Thistle honey showed the most intense floral and fruity aromas, as well as an intense -yellow colour. Principal component analysis showed the potential to discriminate different honeys in three different quadrants.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46905124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-26DOI: 10.15586/ijfs.v35i1.2262
A. Jabeen, Geetika Malik, J. Mir, Rozy Rasool
Nutrigenomics has an undoubtedly immeasurable potential for revamping human health. It has become an important regimen due to its consequential role in medical and nutritional sciences. It is an interdisciplinary science that amalgamates the information from physiology, pathology, genetics, molecular biology, and nutrition to establish the effects of ingested nutrients on expression and regulation of genes. The ultimate aim of nutrigenomics is to ascertain the nutritional requirement of an individual in accordance with genetic makeup. Moreover, it aims to purvey treatment in the management of certain ailments having a dietary role based on individual’s genomic profile. Therefore, vast research in the field of nutritional genomics is a dire need to make people aware regarding their health and diet relationship. Here, we have given an overview of nutrigenomics coupled with novel technologies to produce utilitarian information for health professionals and researchers by divulging certain properties that interfere with the genomic machinery.
{"title":"Nutrigenomics: linking food to genome","authors":"A. Jabeen, Geetika Malik, J. Mir, Rozy Rasool","doi":"10.15586/ijfs.v35i1.2262","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2262","url":null,"abstract":"Nutrigenomics has an undoubtedly immeasurable potential for revamping human health. It has become an important regimen due to its consequential role in medical and nutritional sciences. It is an interdisciplinary science that amalgamates the information from physiology, pathology, genetics, molecular biology, and nutrition to establish the effects of ingested nutrients on expression and regulation of genes. The ultimate aim of nutrigenomics is to ascertain the nutritional requirement of an individual in accordance with genetic makeup. Moreover, it aims to purvey treatment in the management of certain ailments having a dietary role based on individual’s genomic profile. Therefore, vast research in the field of nutritional genomics is a dire need to make people aware regarding their health and diet relationship. Here, we have given an overview of nutrigenomics coupled with novel technologies to produce utilitarian information for health professionals and researchers by divulging certain properties that interfere with the genomic machinery.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43553070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Polygonatum polysaccharide (PP) has good myocardial protection. This study aims to find whether PP can relieve inflammation and play a protective role in diabetic cardiomyopathy (DCM). Intraperitoneal injection of streptozotocin was used to induce DCM in rats, which were then separated into four groups: model group, PP-200 group (200 mg/kg PP), PP-400 group (400 mg/kg PP), and Met group (120 mg/kg metformin). Both control (NC) and model groups of rats were administered normal saline. According to the kit instructions mentioned on the kit, the levels of blood glucose, glycosylated hemoglobin, insulin (INS), and myocardial enzymes (creatinine kinase, B-type natriuretic peptide, and cardiac troponin I) were measured after 8 weeks. Cardiac function was detected by echocardiography. Hematoxylin and eosin (HE) and Masson staining were used to observe pathological changes. Myocardial RNA and protein levels of NLR family pyrin domain containing 3 (NLRP3), caspase-1, and Gasdermin D (GSDMD) were quantified through reverse transcription-polymerase chain reaction and Western blotting analysis. The in vivo findings showed that PP could reduce blood glucose, glycosylated hemoglobin, and INS levels, enhance heart functioning, restore histological alterations and myocardial enzymes, and relieve myocardial fibrosis. Furthermore, PP suppressed the expressions of NLRP3, caspase-1, and GSDMD. PP could reduce inflammation in DCM rats by suppressing NLRP3 inflammasome.
{"title":"Polygonatum polysaccharide attenuates inflammation through inhibiting NLRP3 inflammasome in diabetic cardiomyopathy rats","authors":"Chunfei Zhao, Mengjun Zhang, Jian-fei Peng, Yao-yao Ma, Xiao Zhao, Zhong-yu Wen, Shu-shu Wang, An-lu Shen, Hui Shi","doi":"10.15586/ijfs.v35i1.2263","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2263","url":null,"abstract":"Polygonatum polysaccharide (PP) has good myocardial protection. This study aims to find whether PP can relieve inflammation and play a protective role in diabetic cardiomyopathy (DCM). Intraperitoneal injection of streptozotocin was used to induce DCM in rats, which were then separated into four groups: model group, PP-200 group (200 mg/kg PP), PP-400 group (400 mg/kg PP), and Met group (120 mg/kg metformin). Both control (NC) and model groups of rats were administered normal saline. According to the kit instructions mentioned on the kit, the levels of blood glucose, glycosylated hemoglobin, insulin (INS), and myocardial enzymes (creatinine kinase, B-type natriuretic peptide, and cardiac troponin I) were measured after 8 weeks. Cardiac function was detected by echocardiography. Hematoxylin and eosin (HE) and Masson staining were used to observe pathological changes. Myocardial RNA and protein levels of NLR family pyrin domain containing 3 (NLRP3), caspase-1, and Gasdermin D (GSDMD) were quantified through reverse transcription-polymerase chain reaction and Western blotting analysis. The in vivo findings showed that PP could reduce blood glucose, glycosylated hemoglobin, and INS levels, enhance heart functioning, restore histological alterations and myocardial enzymes, and relieve myocardial fibrosis. Furthermore, PP suppressed the expressions of NLRP3, caspase-1, and GSDMD. PP could reduce inflammation in DCM rats by suppressing NLRP3 inflammasome.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42812971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-02DOI: 10.15586/ijfs.v35i1.2264
J. Park, Sang In Lee, Woo Sung Kwon, Sungbo Cho, I. Kim
The demand for valuable protein sources is increasing. The mealworm has been highlighted as a good source of protein. Nevertheless, beneficial effects of mealworm such as the antioxidative and/or anti-inflammatory effects are rarely studied. It is well-known that cranberry fruit has a strong antioxidant effect. The biologically active compounds in mealworm and cranberry could boost the antioxidative and/or anti-inflammatory effects. The current study investigated the interactive effects of mealworm protein hydrolysate (MWPH) and cranberry fruit extract (CFE) in mammals. We evaluated growth performance, relative organ weight, immune responses, antioxidant enzyme activities, blood properties, and fecal microflora. A 2 × 2 factorial experimental design was used. The co-supplementation of MWPH and CFE improved serum glutathione peroxidase. MWPH affected a lower serum IL-1β and fecal Clostridium density. The co-supplementation appeared more effective in terms of good health and potentially the prevention of disease.
{"title":"Health benefits of co-supplementing mealworm protein hydrolysate and cranberry fruit extract","authors":"J. Park, Sang In Lee, Woo Sung Kwon, Sungbo Cho, I. Kim","doi":"10.15586/ijfs.v35i1.2264","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2264","url":null,"abstract":"The demand for valuable protein sources is increasing. The mealworm has been highlighted as a good source of protein. Nevertheless, beneficial effects of mealworm such as the antioxidative and/or anti-inflammatory effects are rarely studied. It is well-known that cranberry fruit has a strong antioxidant effect. The biologically active compounds in mealworm and cranberry could boost the antioxidative and/or anti-inflammatory effects. The current study investigated the interactive effects of mealworm protein hydrolysate (MWPH) and cranberry fruit extract (CFE) in mammals. We evaluated growth performance, relative organ weight, immune responses, antioxidant enzyme activities, blood properties, and fecal microflora. A 2 × 2 factorial experimental design was used. The co-supplementation of MWPH and CFE improved serum glutathione peroxidase. MWPH affected a lower serum IL-1β and fecal Clostridium density. The co-supplementation appeared more effective in terms of good health and potentially the prevention of disease.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48726106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-29DOI: 10.15586/ijfs.v34i4.2253
S. Z. Hussain, Rumaisa Gaffar, B. Naseer, Tahiya Qadri, Uzma Noor Shah, Monica Reshi
Starch-rich foods, such as cereal sources (rice, maize, and barley), are commonly used raw materials for extrusion cooking due to their excellent expansion characteristics. Other nonconventional starch sources like green banana, water chestnut, and potato can also be employed for extrusion cooking. The main aim of the study was to evaluate the extrusion behavior and sensory acceptability of nonconventional starch-rich food sources like rice, maize, barley, wheat, water chestnut, potato, and green banana. Maize, rice, wheat, potato, water chestnuts, barley, and green banana flour samples were evaluated for various physicochemical, pasting, and morphological properties, and were subjected to extrusion cooking at the moisture content of 15%, screw speed of 300 rpm, and barrel temperature of 125°C. The developed extruded snacks from selected crops were also evaluated for various physicochemical, pasting, and morphological properties. Potato flour and green banana flour recorded the highest starch content of 78.27 and 76.61%, respectively. The highest peak viscosity (6025 cp), trough viscosity (2968 cp), breakdown viscosity (3057 cp), pasting temperature (92°C), and minimum peak time (4.67 min) were recorded in the case of green banana flour. The structural assessment of all the flour samples was done through scanning electron microscopy. The highest expansion ratio (5.06), as well as overall acceptability (4.28), was recorded in the case of corn-based snacks. The highest bulk density and hardness were recorded in the case of barley-based snacks. The highest values of water absorption index and water solubility index were recorded in the case of green banana flour–based snacks.
{"title":"Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks","authors":"S. Z. Hussain, Rumaisa Gaffar, B. Naseer, Tahiya Qadri, Uzma Noor Shah, Monica Reshi","doi":"10.15586/ijfs.v34i4.2253","DOIUrl":"https://doi.org/10.15586/ijfs.v34i4.2253","url":null,"abstract":"Starch-rich foods, such as cereal sources (rice, maize, and barley), are commonly used raw materials for extrusion cooking due to their excellent expansion characteristics. Other nonconventional starch sources like green banana, water chestnut, and potato can also be employed for extrusion cooking. The main aim of the study was to evaluate the extrusion behavior and sensory acceptability of nonconventional starch-rich food sources like rice, maize, barley, wheat, water chestnut, potato, and green banana. Maize, rice, wheat, potato, water chestnuts, barley, and green banana flour samples were evaluated for various physicochemical, pasting, and morphological properties, and were subjected to extrusion cooking at the moisture content of 15%, screw speed of 300 rpm, and barrel temperature of 125°C. The developed extruded snacks from selected crops were also evaluated for various physicochemical, pasting, and morphological properties. Potato flour and green banana flour recorded the highest starch content of 78.27 and 76.61%, respectively. The highest peak viscosity (6025 cp), trough viscosity (2968 cp), breakdown viscosity (3057 cp), pasting temperature (92°C), and minimum peak time (4.67 min) were recorded in the case of green banana flour. The structural assessment of all the flour samples was done through scanning electron microscopy. The highest expansion ratio (5.06), as well as overall acceptability (4.28), was recorded in the case of corn-based snacks. The highest bulk density and hardness were recorded in the case of barley-based snacks. The highest values of water absorption index and water solubility index were recorded in the case of green banana flour–based snacks.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49194653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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