Muhammad 'Akif Bin Shahrum, Shyang-Pei Hong, Masmunira Rambli, Eng-Tong Phuah
Black garlic (BG) is a nutritive food produced by subjecting fresh garlic (FG) to controlled thermal processing and humidity conditions for at least 4 weeks. To date, the effect of the fermentation period on the nutritional values of black garlic remains vague in Brunei Darussalam. Therefore, this study aimed to evaluate the nutritional compositions of BG fermented for 4, 6 and 8 weeks at 65 °C and relative humidity of around 70%. The salt, sugar, alcohol, protein, lipid content and antioxidant activity of BG were examined and compared with FG. The study showed that different fermentation periods demonstrated a significant effect (p < 0.05) on the salt, sugar, protein and lipid content of the garlic samples. No alcohol content was detected in all garlic samples. The present study also revealed that BG exhibited higher antioxidant properties, about 5-7 times higher as compared to FG. Our study indicated that the best treatment is black garlic fermented for 4 weeks (BG4) owing to its high protein content and antioxidant properties. Overall, BG is a promising high-value product that can be exploited by the food or nutraceutical industries.
{"title":"Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic","authors":"Muhammad 'Akif Bin Shahrum, Shyang-Pei Hong, Masmunira Rambli, Eng-Tong Phuah","doi":"10.37256/fse.5120243062","DOIUrl":"https://doi.org/10.37256/fse.5120243062","url":null,"abstract":"Black garlic (BG) is a nutritive food produced by subjecting fresh garlic (FG) to controlled thermal processing and humidity conditions for at least 4 weeks. To date, the effect of the fermentation period on the nutritional values of black garlic remains vague in Brunei Darussalam. Therefore, this study aimed to evaluate the nutritional compositions of BG fermented for 4, 6 and 8 weeks at 65 °C and relative humidity of around 70%. The salt, sugar, alcohol, protein, lipid content and antioxidant activity of BG were examined and compared with FG. The study showed that different fermentation periods demonstrated a significant effect (p < 0.05) on the salt, sugar, protein and lipid content of the garlic samples. No alcohol content was detected in all garlic samples. The present study also revealed that BG exhibited higher antioxidant properties, about 5-7 times higher as compared to FG. Our study indicated that the best treatment is black garlic fermented for 4 weeks (BG4) owing to its high protein content and antioxidant properties. Overall, BG is a promising high-value product that can be exploited by the food or nutraceutical industries.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"9 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135872927","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}
Chitin is a valuable resource found in shrimp shells. Typically, the industrial process for isolating chitin from crustacean shells involves using chemical methods that require large amounts of acid and alkaline. While commercial protease application is a more environmentally friendly method, it can be costly. Germinated grains can be a source of low-cost protease for chitin isolation. This study aimed to assess the effectiveness of crude enzymes extracted from germinated winter wheat (Triticum aestivum) and buckwheat (Fagopyrum esculentum) to isolate crude chitin from white shrimp shells. The proteolytic and chitinolytic activities of the crude enzyme extracts were determined and applied in the deproteinization step during chitin isolation from shrimp shells. The deproteinization rate was assessed, the crude chitin yield was compared, and the isolated chitins were characterized through Fourier Transform Infrared (FTIR) spectroscopy analysis and x-ray diffraction (XRD) analysis. Crude enzymes extracted from germinated winter wheat and buckwheat exhibited proteolytic activity of approximately 0.49 U/mL and 0.46 U/mL, respectively. Using winter wheat extract and buckwheat extract acted on demineralized shrimp shells exerted a deproteinization rate of 53.6 ± 1.0% and 58.0 ± 2.3% and yielded 30.3 ± 5.31% and 29.2 ± 3.99% crude chitin, respectively. FTIR spectra of the isolated chitins showed amide I, amide II, amide III, asymmetric stretching of the C-O-C bridge, O-H stretching, N-H stretching and asymmetric C-H stretching, typical functional groups for chitin. The crystallinity index for commercial chitin, chemical-isolated chitin, winter wheat extract-isolated chitin and buckwheat extract-isolated chitin was 86.49%, 88.74%, 88.82% and 75.87%, respectively. Buckwheat extract-isolated chitin, deacetylated with lower crystallinity, warrants further investigation. Crude enzymes from winter wheat and buckwheat to remove protein from demineralized shrimp shells can be a more environmentally friendly method to valorize shrimp shells as a chitin source.
{"title":"Valorizing Shrimp Shell as a Source of Chitin with Crude Enzymes from Germinated Winter Wheat and Buckwheat","authors":"Ying Ng, Jing Wei Khor, Ying Ping Chang","doi":"10.37256/fse.4220233388","DOIUrl":"https://doi.org/10.37256/fse.4220233388","url":null,"abstract":"Chitin is a valuable resource found in shrimp shells. Typically, the industrial process for isolating chitin from crustacean shells involves using chemical methods that require large amounts of acid and alkaline. While commercial protease application is a more environmentally friendly method, it can be costly. Germinated grains can be a source of low-cost protease for chitin isolation. This study aimed to assess the effectiveness of crude enzymes extracted from germinated winter wheat (Triticum aestivum) and buckwheat (Fagopyrum esculentum) to isolate crude chitin from white shrimp shells. The proteolytic and chitinolytic activities of the crude enzyme extracts were determined and applied in the deproteinization step during chitin isolation from shrimp shells. The deproteinization rate was assessed, the crude chitin yield was compared, and the isolated chitins were characterized through Fourier Transform Infrared (FTIR) spectroscopy analysis and x-ray diffraction (XRD) analysis. Crude enzymes extracted from germinated winter wheat and buckwheat exhibited proteolytic activity of approximately 0.49 U/mL and 0.46 U/mL, respectively. Using winter wheat extract and buckwheat extract acted on demineralized shrimp shells exerted a deproteinization rate of 53.6 ± 1.0% and 58.0 ± 2.3% and yielded 30.3 ± 5.31% and 29.2 ± 3.99% crude chitin, respectively. FTIR spectra of the isolated chitins showed amide I, amide II, amide III, asymmetric stretching of the C-O-C bridge, O-H stretching, N-H stretching and asymmetric C-H stretching, typical functional groups for chitin. The crystallinity index for commercial chitin, chemical-isolated chitin, winter wheat extract-isolated chitin and buckwheat extract-isolated chitin was 86.49%, 88.74%, 88.82% and 75.87%, respectively. Buckwheat extract-isolated chitin, deacetylated with lower crystallinity, warrants further investigation. Crude enzymes from winter wheat and buckwheat to remove protein from demineralized shrimp shells can be a more environmentally friendly method to valorize shrimp shells as a chitin source.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136234225","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}
Food Science and Engineering have become a rapidly evolving domain that has gained prominence in recent years to facilitate the development of enriched food products (like functional foods). It is utilized as a prophylactic measure for several health conditions like osteoporosis, obesity, cardiovascular diseases, and so on. Functional foods perform prophylactic activity through components like phytochemicals in their ingredients which may interact with the target receptors in susceptible people. The post-menopausal women become susceptible to numerous complications, including bone atrophy, osteoporosis, depression, dementia, obesity, vasomotor symptoms, and other lifestyle disorders. As reduced estrogen production is the major reason for such conditions' development, therapeutic interventions like hormone replacement therapy are administered to treat the complications associated with post-menopause. Hormone therapy is identified to be associated with some important limitations. This gives rise to the need to develop safer approaches for prophylaxis of post-menopausal adverse. In this review, we attempt to propose a design of functional idli made up of oats (Avena sativa), soybean (Glycine max), decorticated black gram (Vigna mungo), rice (Oryza sativa), moringa leaves (Moringa oleifera), spinach (Spinacia oleraceae) and fenugreek (Trigonella foenum-graceum) as a prophylactic measure to reduce post-menopausal adverse effects in women. These ingredients are sources of phytoestrogen (that structurally mimics human estrogen), consumption of which is beneficial in promoting healthy life in post-menopausal women. Computational studies like molecular docking can be utilized for in-silico validation of the efficacy of the formulation by demonstrating the effective binding of the phytoestrogens with the estrogen receptors α and β.
{"title":"Proposed Design and In-silico Studies of Functional Idli as a Prophylactic Measure to Reduce Post-Menopausal Adverse Effects in Women","authors":"Toshika Mishra, Suneetha Vuppu","doi":"10.37256/fse.4220233121","DOIUrl":"https://doi.org/10.37256/fse.4220233121","url":null,"abstract":"Food Science and Engineering have become a rapidly evolving domain that has gained prominence in recent years to facilitate the development of enriched food products (like functional foods). It is utilized as a prophylactic measure for several health conditions like osteoporosis, obesity, cardiovascular diseases, and so on. Functional foods perform prophylactic activity through components like phytochemicals in their ingredients which may interact with the target receptors in susceptible people. The post-menopausal women become susceptible to numerous complications, including bone atrophy, osteoporosis, depression, dementia, obesity, vasomotor symptoms, and other lifestyle disorders. As reduced estrogen production is the major reason for such conditions' development, therapeutic interventions like hormone replacement therapy are administered to treat the complications associated with post-menopause. Hormone therapy is identified to be associated with some important limitations. This gives rise to the need to develop safer approaches for prophylaxis of post-menopausal adverse. In this review, we attempt to propose a design of functional idli made up of oats (Avena sativa), soybean (Glycine max), decorticated black gram (Vigna mungo), rice (Oryza sativa), moringa leaves (Moringa oleifera), spinach (Spinacia oleraceae) and fenugreek (Trigonella foenum-graceum) as a prophylactic measure to reduce post-menopausal adverse effects in women. These ingredients are sources of phytoestrogen (that structurally mimics human estrogen), consumption of which is beneficial in promoting healthy life in post-menopausal women. Computational studies like molecular docking can be utilized for in-silico validation of the efficacy of the formulation by demonstrating the effective binding of the phytoestrogens with the estrogen receptors α and β.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135365289","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}
G. Rodrigues, V. Garcia, C. Yoshida, F. Vanin, R. A. Carvalho
Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies are being observed due to the various terminologies used to describe similar products. This review aims to systematically analyze the terminologies used in the literature and explore the effects of different ingredients on fruit-based leather development, focusing on bioactive compounds and sensory and texture properties. The Iramuteq® Software was utilized to categorize the most common terminologies. The review also examined the impact of ingredient incorporation, such as sugars and hydrocolloids, on fruit leathers' physical, chemical, and nutritional characteristics and their influence on sensory attributes and color. This comprehensive analysis provides valuable insights for future research in fruit-based leathers.
{"title":"Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes","authors":"G. Rodrigues, V. Garcia, C. Yoshida, F. Vanin, R. A. Carvalho","doi":"10.37256/fse.4220232791","DOIUrl":"https://doi.org/10.37256/fse.4220232791","url":null,"abstract":"Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies are being observed due to the various terminologies used to describe similar products. This review aims to systematically analyze the terminologies used in the literature and explore the effects of different ingredients on fruit-based leather development, focusing on bioactive compounds and sensory and texture properties. The Iramuteq® Software was utilized to categorize the most common terminologies. The review also examined the impact of ingredient incorporation, such as sugars and hydrocolloids, on fruit leathers' physical, chemical, and nutritional characteristics and their influence on sensory attributes and color. This comprehensive analysis provides valuable insights for future research in fruit-based leathers.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90660250","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}
The present work is proposed to study the effect of microwave boiling on the curcumin content of turmeric. Fresh rhizomes are subjected to different boiling methods i.e., pressure cooking, water boiling, and microwave boiling. Dried turmeric powder is used for the extraction of curcumin with the use of different solvents. Among the solvents used, ethanol to water ratio (70:30) has the highest extraction yields. Further, the curcumin extraction yields were studied using ultrasound technology at different time intervals. Ultrasound-assisted extraction (UAE) for 25 min treatment at 250 W was observed to have the highest yield. The rhizomes that are pressure cooked and tray dried at 90 °C followed by the ultrasound-assisted extraction have resulted in maximum curcumin content. The experimental curcumin value is compared with the calculated value obtained from Peleg’s model. Ultrasound can be used as a green technology to have enhanced extraction yields of bioactive compounds.
{"title":"Effect of Microwave Boiling and Ultrasound-Assisted Extraction on Curcumin from the Turmeric Rhizomes","authors":"S. G., Sravanya K., P. P., Thirumdas R.","doi":"10.37256/fse.4220233207","DOIUrl":"https://doi.org/10.37256/fse.4220233207","url":null,"abstract":"The present work is proposed to study the effect of microwave boiling on the curcumin content of turmeric. Fresh rhizomes are subjected to different boiling methods i.e., pressure cooking, water boiling, and microwave boiling. Dried turmeric powder is used for the extraction of curcumin with the use of different solvents. Among the solvents used, ethanol to water ratio (70:30) has the highest extraction yields. Further, the curcumin extraction yields were studied using ultrasound technology at different time intervals. Ultrasound-assisted extraction (UAE) for 25 min treatment at 250 W was observed to have the highest yield. The rhizomes that are pressure cooked and tray dried at 90 °C followed by the ultrasound-assisted extraction have resulted in maximum curcumin content. The experimental curcumin value is compared with the calculated value obtained from Peleg’s model. Ultrasound can be used as a green technology to have enhanced extraction yields of bioactive compounds.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"8 11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86652508","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}
Chiravi K., K. A, Wadikar D. D., M. C, Semwal A. D.
Starch retrogradation is one of the significant properties of starch wherein the reassociation or recrystallization of the polysaccharides in gelatinized starch (amylose and amylopectin) occurs. Though, the process is desirable in terms of nutritional and textural properties for some starchy foods, it tends to exhibit many undesirable effects on storage and sensory qualities of starchy foods. Extensive studies have been done worldwide to understand the in-depth mechanism of retrogradation and its effect on foods. Various factors are involved in hindering/accelerating the retrogradation process thereby influencing the food product properties. This review provides a thorough insight into food constituents as well as extrinsic factors which influence the starch retrogradation in food systems. It also explains the role of amylose and amylopectin in retrogradation independently, providing a better understanding to the reader on retrogradation phenomena.
{"title":"Starch Retrogradation: Role of Food Ingredients and Extrinsic Factors","authors":"Chiravi K., K. A, Wadikar D. D., M. C, Semwal A. D.","doi":"10.37256/fse.4220232939","DOIUrl":"https://doi.org/10.37256/fse.4220232939","url":null,"abstract":"Starch retrogradation is one of the significant properties of starch wherein the reassociation or recrystallization of the polysaccharides in gelatinized starch (amylose and amylopectin) occurs. Though, the process is desirable in terms of nutritional and textural properties for some starchy foods, it tends to exhibit many undesirable effects on storage and sensory qualities of starchy foods. Extensive studies have been done worldwide to understand the in-depth mechanism of retrogradation and its effect on foods. Various factors are involved in hindering/accelerating the retrogradation process thereby influencing the food product properties. This review provides a thorough insight into food constituents as well as extrinsic factors which influence the starch retrogradation in food systems. It also explains the role of amylose and amylopectin in retrogradation independently, providing a better understanding to the reader on retrogradation phenomena.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86599088","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}
Fatima El Ghizzawi, Sanaa Khaled, S. Khatib, M. Krayem
Sumac Spice is a tangy red-purple powder produced by drying and grinding the hairy clusters of sumac fruit. It is often used in several regions to add a lemony and astringent taste to many dishes. Sumac is considered a valuable plant that governs nutritious elements such as proteins, unsaturated fatty acids, dietary fibers, minerals, vitamins and many polyphenols. Its phenolic content contributes to activate its medical and therapeutic role. Traditionally, sumac was effective in treating several health issues for centuries. Recently, many studies proved that it has an antibacterial, antiviral, anti-inflammatory, antioxidant, anticancer, cardioprotective, hypolipidemic and hypoglycemic activities. Sumac succeeded to put its mark in the field of the food industry since it was utilized as a natural food additive such as preservative, antioxidant and colorant in various food products. It successfully boosts the quality of different food items such as bread, meat, dairy products, tomato paste, barley soap, peanut oil and shrimps. In total, sumac spice is not only a nutritious spice that adds a distinctive taste to many dishes, but also when incorporated in food industry it meets the consumer concern for the ''natural label'' food products, as well as its valuable role in disease prevention and health promotion.
{"title":"A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry","authors":"Fatima El Ghizzawi, Sanaa Khaled, S. Khatib, M. Krayem","doi":"10.37256/fse.4220232763","DOIUrl":"https://doi.org/10.37256/fse.4220232763","url":null,"abstract":"Sumac Spice is a tangy red-purple powder produced by drying and grinding the hairy clusters of sumac fruit. It is often used in several regions to add a lemony and astringent taste to many dishes. Sumac is considered a valuable plant that governs nutritious elements such as proteins, unsaturated fatty acids, dietary fibers, minerals, vitamins and many polyphenols. Its phenolic content contributes to activate its medical and therapeutic role. Traditionally, sumac was effective in treating several health issues for centuries. Recently, many studies proved that it has an antibacterial, antiviral, anti-inflammatory, antioxidant, anticancer, cardioprotective, hypolipidemic and hypoglycemic activities. Sumac succeeded to put its mark in the field of the food industry since it was utilized as a natural food additive such as preservative, antioxidant and colorant in various food products. It successfully boosts the quality of different food items such as bread, meat, dairy products, tomato paste, barley soap, peanut oil and shrimps. In total, sumac spice is not only a nutritious spice that adds a distinctive taste to many dishes, but also when incorporated in food industry it meets the consumer concern for the ''natural label'' food products, as well as its valuable role in disease prevention and health promotion.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86224782","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}
J. O. Owheruo, G. Edo, Zubair Adeiza Bashir, Patrick Othuke Akpoghelie, Joy Johnson Agbo
This study was carried out to evaluate the qualities of breakfast cereal meals produced from blends of finger millet and toasted African yam beans flour. Flour samples of processed finger millet were blended with roasted African yam beans flour at substitution levels of 0, 10, 20, 30, and 40%. The blended flours were processed into breakfast cereal. The breakfast cereal products were subjected to proximate, vitamin, mineral, and microbial analyses (mould count and total viable count) and sensory evaluation. The result showed that there was a significant increase in the protein, moisture, carbohydrate, and energy content of the breakfast cereals with a corresponding decrease in the ash and fiber content as the level of African yam bean flour increased in the blends. The proximate composition result of the breakfast cereal product ranged from 11.65-37.78% for protein, 13.70-4.91% for ash, 3.00-7.20% for fiber, 2.88-3.88% for moisture, 0.74-1.00% for fat, 46.41-76.77% for carbohydrate and 360.98-380.36% for energy. Vitamin composition of the products ranged from 43.17-72.14 UI for vitamin A, 0.058-0.184 mg/100 g for vitamin B1, 0.058-0.184 mg/100 g for vitamin B2, 0.006-0.015 mg/100 g for vitamin B3 0.289-0.516 mg/100 g. Mineral composition ranged from 6.50-10.01 mg/100 g for iron, 355.53-454.37 mg/100 g for calcium, and 27.65-28.75 mg/100 g for phosphorus content. The total viable count ranged from 2.7 × 102 to 2.8 × 102 cfu/g while the mould was not detected in any of the samples. Results of sensory evaluation showed that FAY60 was the most acceptable breakfast cereal meal.
{"title":"Quality Evaluation of Breakfast Cereal Meal Produced from Finger Millet (Eleusine coracana) and Roasted African Yam Beans (Sphenostylis stenocarpa) Flour Blends","authors":"J. O. Owheruo, G. Edo, Zubair Adeiza Bashir, Patrick Othuke Akpoghelie, Joy Johnson Agbo","doi":"10.37256/fse.4220232328","DOIUrl":"https://doi.org/10.37256/fse.4220232328","url":null,"abstract":"This study was carried out to evaluate the qualities of breakfast cereal meals produced from blends of finger millet and toasted African yam beans flour. Flour samples of processed finger millet were blended with roasted African yam beans flour at substitution levels of 0, 10, 20, 30, and 40%. The blended flours were processed into breakfast cereal. The breakfast cereal products were subjected to proximate, vitamin, mineral, and microbial analyses (mould count and total viable count) and sensory evaluation. The result showed that there was a significant increase in the protein, moisture, carbohydrate, and energy content of the breakfast cereals with a corresponding decrease in the ash and fiber content as the level of African yam bean flour increased in the blends. The proximate composition result of the breakfast cereal product ranged from 11.65-37.78% for protein, 13.70-4.91% for ash, 3.00-7.20% for fiber, 2.88-3.88% for moisture, 0.74-1.00% for fat, 46.41-76.77% for carbohydrate and 360.98-380.36% for energy. Vitamin composition of the products ranged from 43.17-72.14 UI for vitamin A, 0.058-0.184 mg/100 g for vitamin B1, 0.058-0.184 mg/100 g for vitamin B2, 0.006-0.015 mg/100 g for vitamin B3 0.289-0.516 mg/100 g. Mineral composition ranged from 6.50-10.01 mg/100 g for iron, 355.53-454.37 mg/100 g for calcium, and 27.65-28.75 mg/100 g for phosphorus content. The total viable count ranged from 2.7 × 102 to 2.8 × 102 cfu/g while the mould was not detected in any of the samples. Results of sensory evaluation showed that FAY60 was the most acceptable breakfast cereal meal.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91531363","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}
Cristina Lopez-Moreno, Sara Fernandez-Palacios Campos, Sergio Ledesma Baena, Juan Teodomiro Lopez Navarrete, Juan Carlos Otero Fernandez de Molina
Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures. The main volatiles were detected and identified by SPME-GC-MS technique in three different anatomical parts of the animals: ham, loin and tenderloin. Other physicochemical characteristics such as moisture, pH and tenderness were also evaluated, although no significant correlation was found between them and the volatiles studied. All duroc (minuscule) pork samples presented a higher sum of aldehydes and alcohols (26.8% on average), with pleasant aromas and remarkable values of odorous activity, than the white pork samples (17.5% on average). When comparing the white pig samples, the data showed a higher amount of aldehydes and alcohols in the tenderloin of the organic pork samples (17.9% versus 10.28%), which could benefit the flavor of this anatomical part. However, in the case of ham samples, aldehydes and alcohols were found to be more abundant in the conventional pork samples (22.2% versus 14.0%). The data obtained were subjected to a principal component analysis (PCA) in which a clear association was found between some volatiles and the rearing system adopted. In particular, a relationship was observed between organic pork ham samples and the compound glycerol-1-myristate (pleasant odor). The compound 4-isopropylcyclohexylamine (unpleasant odor) and organic pork loin samples were also correlated. A discriminant analysis (DA) was performed using a selection of volatiles, obtaining valuable results for the distinction of the origin of pork meat, after an adequate validation of the analytical method.
{"title":"Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS","authors":"Cristina Lopez-Moreno, Sara Fernandez-Palacios Campos, Sergio Ledesma Baena, Juan Teodomiro Lopez Navarrete, Juan Carlos Otero Fernandez de Molina","doi":"10.37256/fse.4220232425","DOIUrl":"https://doi.org/10.37256/fse.4220232425","url":null,"abstract":"Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures. The main volatiles were detected and identified by SPME-GC-MS technique in three different anatomical parts of the animals: ham, loin and tenderloin. Other physicochemical characteristics such as moisture, pH and tenderness were also evaluated, although no significant correlation was found between them and the volatiles studied. All duroc (minuscule) pork samples presented a higher sum of aldehydes and alcohols (26.8% on average), with pleasant aromas and remarkable values of odorous activity, than the white pork samples (17.5% on average). When comparing the white pig samples, the data showed a higher amount of aldehydes and alcohols in the tenderloin of the organic pork samples (17.9% versus 10.28%), which could benefit the flavor of this anatomical part. However, in the case of ham samples, aldehydes and alcohols were found to be more abundant in the conventional pork samples (22.2% versus 14.0%). The data obtained were subjected to a principal component analysis (PCA) in which a clear association was found between some volatiles and the rearing system adopted. In particular, a relationship was observed between organic pork ham samples and the compound glycerol-1-myristate (pleasant odor). The compound 4-isopropylcyclohexylamine (unpleasant odor) and organic pork loin samples were also correlated. A discriminant analysis (DA) was performed using a selection of volatiles, obtaining valuable results for the distinction of the origin of pork meat, after an adequate validation of the analytical method.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"114 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77693471","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}
Food quality and dietary habits have a significant impact on human health. Growing evidence suggests that miRNAs have been extensively detected in various dietary sources, including plants and animals. miRNAs are a class of small non-coding RNA that regulates gene expression in a sequence-specific manner and modulates various biological processes. These dietary miRNAs are transported through the circulatory system and affect the expression of the gene in the recipient cells through a process called cross-kingdom regulation of the gene. This review will provide insight into the role of dietary miRNAs, their stability and transport mechanisms, as well as their impact on human health. Likewise, we update and discuss the future consequences of dietary miRNAs and their possible use in the treatment of various human diseases.
{"title":"Dietary microRNAs (miRNAs) and Their Cutting-Edge Use in Food Science","authors":"Vishnu Mishra, Pawan Kumar, Jawahar Singh, Vishal Varshney, Pragya Shukla, B. Maurya","doi":"10.37256/fse.4120232245","DOIUrl":"https://doi.org/10.37256/fse.4120232245","url":null,"abstract":"Food quality and dietary habits have a significant impact on human health. Growing evidence suggests that miRNAs have been extensively detected in various dietary sources, including plants and animals. miRNAs are a class of small non-coding RNA that regulates gene expression in a sequence-specific manner and modulates various biological processes. These dietary miRNAs are transported through the circulatory system and affect the expression of the gene in the recipient cells through a process called cross-kingdom regulation of the gene. This review will provide insight into the role of dietary miRNAs, their stability and transport mechanisms, as well as their impact on human health. Likewise, we update and discuss the future consequences of dietary miRNAs and their possible use in the treatment of various human diseases.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82801225","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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