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}
A residue analytical method for the determination of chlorantraniliprole and indoxacarb in brown rice, rice husk, and rice straw was validated using a revised QuEChERS method coupled with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and field trials were conducted in 12 regions to study the dissipation and final residues of the two pesticides in rice crop. In the method validation, chlorantraniliprole and indoxacarb had average recoveries ranging from 79% to 110%, with relative standard deviations (RSD) of 1.2% to 12.2%. The dissipation experiments showed that the half-lives of chlorantraniliprole in brown rice and rice husk were 12.4-29.8 and 4.6-11.2 d, respectively, whereas the dissipation half-lives of indoxacarb were 10.3-20.4 and 4.4-8.1 d, respectively. As for the final residues in the 12 regions, rice samples were collected on the 28 and 35 d after the last application. The maximum residues of chlorantraniliprole and indoxacarb in rice grain were 0.38 mg/kg and 0.080 mg/kg, respectively, and in brown rice, the maximum residues of chlorantraniliprole and indoxacarb were 0.028 mg/kg and 0.040 mg/kg, respectively. These values were all below the relevant Maximum Residue Limits (MRLs) in China. Using the final residue results and the food consumption data, the long-term dietary risk assessment indicated that the residues of these two pesticides in rice would not pose unacceptable dietary risk to the general population.
{"title":"Dissipation, Residue Analysis, and Dietary Risk Assessment of Chlorantraniliprole and Indoxacarb in Rice","authors":"Yian Zhou, Yingying Bi, Lijun Han, Zhuang Ming, Shuangyu Song, Fayi Qin, Mengyuan Cao","doi":"10.37256/fse.4120232481","DOIUrl":"https://doi.org/10.37256/fse.4120232481","url":null,"abstract":"A residue analytical method for the determination of chlorantraniliprole and indoxacarb in brown rice, rice husk, and rice straw was validated using a revised QuEChERS method coupled with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and field trials were conducted in 12 regions to study the dissipation and final residues of the two pesticides in rice crop. In the method validation, chlorantraniliprole and indoxacarb had average recoveries ranging from 79% to 110%, with relative standard deviations (RSD) of 1.2% to 12.2%. The dissipation experiments showed that the half-lives of chlorantraniliprole in brown rice and rice husk were 12.4-29.8 and 4.6-11.2 d, respectively, whereas the dissipation half-lives of indoxacarb were 10.3-20.4 and 4.4-8.1 d, respectively. As for the final residues in the 12 regions, rice samples were collected on the 28 and 35 d after the last application. The maximum residues of chlorantraniliprole and indoxacarb in rice grain were 0.38 mg/kg and 0.080 mg/kg, respectively, and in brown rice, the maximum residues of chlorantraniliprole and indoxacarb were 0.028 mg/kg and 0.040 mg/kg, respectively. These values were all below the relevant Maximum Residue Limits (MRLs) in China. Using the final residue results and the food consumption data, the long-term dietary risk assessment indicated that the residues of these two pesticides in rice would not pose unacceptable dietary risk to the general population.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80885310","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}
Maria Clara De-Barros, Júlia Bizerra-Santos, Luanna Maia, Normando Ribeiro-Filho
Food waste and protein for food and feed are among the worldwide concerns. For years, yeast cells have been used for food production; and lately, have been applied for protein enrichment and for food recovery. Breweries, wineries, and distilleries generate a large amount of yeasts that are mostly wasted. Moreover, food loss that includes fruit waste is also a world concern, therefore, identifying the characteristics of yeast cells to drive its application to the correct source can be useful for reducing fruit waste and yeast waste. Therefore, this work aimed to evaluate the potential of yeast strains used by breweries, wineries, and distilleries for future application as single cell proteins including food waste recovery, sustainable food processing, protein for vegetarian products, or world's protein necessities. Two Saccharomyces cerevisiae (NCYC2592 and M2), and one Saccharomyces pastorianus (W34/70) were evaluated by using traditional and modern methods for evaluating four tests including permissive growth temperature, capacity to grow on different carbon sources, DNA fingerprint (physiological differentiation), and mineral content. NCYC2592 can grow at 40 °C. W34/70 can grow on melibiose and rhamnose; NCYC2592 and M2 could not grow on these carbohydrates. P, K and Mg are the most abundant minerals present in all strains. Yeasts that contain higher concentration of macro-minerals such as P, K, and Mg can grow under higher temperatures.
{"title":"Industrial Yeast Characterisation for Single Cell Protein Application","authors":"Maria Clara De-Barros, Júlia Bizerra-Santos, Luanna Maia, Normando Ribeiro-Filho","doi":"10.37256/fse.4120232260","DOIUrl":"https://doi.org/10.37256/fse.4120232260","url":null,"abstract":"Food waste and protein for food and feed are among the worldwide concerns. For years, yeast cells have been used for food production; and lately, have been applied for protein enrichment and for food recovery. Breweries, wineries, and distilleries generate a large amount of yeasts that are mostly wasted. Moreover, food loss that includes fruit waste is also a world concern, therefore, identifying the characteristics of yeast cells to drive its application to the correct source can be useful for reducing fruit waste and yeast waste. Therefore, this work aimed to evaluate the potential of yeast strains used by breweries, wineries, and distilleries for future application as single cell proteins including food waste recovery, sustainable food processing, protein for vegetarian products, or world's protein necessities. Two Saccharomyces cerevisiae (NCYC2592 and M2), and one Saccharomyces pastorianus (W34/70) were evaluated by using traditional and modern methods for evaluating four tests including permissive growth temperature, capacity to grow on different carbon sources, DNA fingerprint (physiological differentiation), and mineral content. NCYC2592 can grow at 40 °C. W34/70 can grow on melibiose and rhamnose; NCYC2592 and M2 could not grow on these carbohydrates. P, K and Mg are the most abundant minerals present in all strains. Yeasts that contain higher concentration of macro-minerals such as P, K, and Mg can grow under higher temperatures.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88583316","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}
Fernanda Dias Silva, V. Garcia, F. Vanin, C. Yoshida, R. A. Carvalho
Tomatoes are one of the most consumed vegetables in the world, and the waste from their processing is mainly discarded. Tomato byproducts can be used in different ways, and the seed, the peel, or both can be incorporated into the process. In most studies, the byproduct is dried, and the powder is incorporated into various products. The powder incorporated concentration varies with the food categories, which for most products is around 10% (w/w). The composition of tomato pomace is rich in fibers and causes a considerable change in technological food aspects, such as hardness, viscosity, cohesiveness, volume, expansion, density, and sensory evaluations. Although the incorporation of the tomatoes byproduct can affect specific characteristics due to the high content of fibers and active compounds, its use has aroused interest. This review aims to assemble studies related to tomatoes byproduct within an industrial context and discuss its effects as an ingredient in physicochemical, rheological, textural, and sensorial parameters in tomato-based foods, meats, bakery products, and snacks, among others.
{"title":"Application of Tomato Byproduct in Food Products-A Review","authors":"Fernanda Dias Silva, V. Garcia, F. Vanin, C. Yoshida, R. A. Carvalho","doi":"10.37256/fse.4120231566","DOIUrl":"https://doi.org/10.37256/fse.4120231566","url":null,"abstract":"Tomatoes are one of the most consumed vegetables in the world, and the waste from their processing is mainly discarded. Tomato byproducts can be used in different ways, and the seed, the peel, or both can be incorporated into the process. In most studies, the byproduct is dried, and the powder is incorporated into various products. The powder incorporated concentration varies with the food categories, which for most products is around 10% (w/w). The composition of tomato pomace is rich in fibers and causes a considerable change in technological food aspects, such as hardness, viscosity, cohesiveness, volume, expansion, density, and sensory evaluations. Although the incorporation of the tomatoes byproduct can affect specific characteristics due to the high content of fibers and active compounds, its use has aroused interest. This review aims to assemble studies related to tomatoes byproduct within an industrial context and discuss its effects as an ingredient in physicochemical, rheological, textural, and sensorial parameters in tomato-based foods, meats, bakery products, and snacks, among others.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83092671","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}
Rawan Al Majzoub, Sandra Abou Hamdan, Sanaa Khaled, S. Khatib, M. Krayem
Production of biscuits from composite flour (wheat/sorghum) was investigated. The use of this composite flour is increasing due to its nutritional properties that make the product highly desirable and acceptable. Sorghum is the 5th most important cereal worldwide. Sorghum is malted to increase its hydrolytic enzymes through steeping, germination, kilning and roasting. The concentration of sorghum flour added to wheat flour is a concern. In order to better understand the functional properties of sorghum-wheat composite flour, this review was carried out. Sorghum grain was ground into flour and substituted for wheat flour in a variety of amounts. Biscuits produced from 30% sorghum flour is shown to be the best concentration in terms of quality, acceptability and sensory properties. The maximum sensory overall acceptability scores were found for biscuits prepared from substitution levels (20-40%). Consumption of these biscuits will enhance the nutrient intake of people, especially children and enhance the utilization of sorghum in developing countries.
{"title":"A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review","authors":"Rawan Al Majzoub, Sandra Abou Hamdan, Sanaa Khaled, S. Khatib, M. Krayem","doi":"10.37256/fse.4120232140","DOIUrl":"https://doi.org/10.37256/fse.4120232140","url":null,"abstract":"Production of biscuits from composite flour (wheat/sorghum) was investigated. The use of this composite flour is increasing due to its nutritional properties that make the product highly desirable and acceptable. Sorghum is the 5th most important cereal worldwide. Sorghum is malted to increase its hydrolytic enzymes through steeping, germination, kilning and roasting. The concentration of sorghum flour added to wheat flour is a concern. In order to better understand the functional properties of sorghum-wheat composite flour, this review was carried out. Sorghum grain was ground into flour and substituted for wheat flour in a variety of amounts. Biscuits produced from 30% sorghum flour is shown to be the best concentration in terms of quality, acceptability and sensory properties. The maximum sensory overall acceptability scores were found for biscuits prepared from substitution levels (20-40%). Consumption of these biscuits will enhance the nutrient intake of people, especially children and enhance the utilization of sorghum in developing countries.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87575452","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}
Salmonella enterica is a well-known pathogenic bacterium that can cause intracellular illness and food poisoning in humans, especially salmonellosis. In the present study, 20 essential oils of aromatic plants were screened for their antibacterial activity against S. enterica. Among the essential oils screened, Citrus aurantifolia essential oil (CAEO) demonstrated most efficient activity against S. enterica. CAEO had minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 8 and 16 μl/mL, respectively. A significant scavenging of radical cations was observed with CAEO using 2, 2'-diphenyl-1-picryl hydrazyl with an IC50 of 0.2147 mg/mL. Total phenolic content of CAEO was 10.90 mg GAE/100 μL. The treatment of bacterium with CAEO caused the leakage of cellular components, i.e., both nucleic acids and proteins. Furthermore, scanning electron microscopy (SEM) was used to measure the ultrastructure of control and treated bacterium (due to CAEO). The results of SEM reveal a loss of cellular integrity and function of bacterial cell membrane. The GC/GC-MS analysis of CAEO revealed E-citral (67.97%) as a major chemical component. CAEO may be considered as a safe antibacterial agent against foodborne S. enterica. The present study investigated a detailed analysis of antibacterial activity of C. aurantifolia essential oil, which can provide insight for further studies.
{"title":"Citrus Aurantifolia Essential Oil Composition, Bioactivity, and Antibacterial Mode of Action on Salmonella Enterica, a Foodborne Pathogen","authors":"S. Ojha, A. Pandey, Pooja Singh","doi":"10.37256/fse.4120231615","DOIUrl":"https://doi.org/10.37256/fse.4120231615","url":null,"abstract":"Salmonella enterica is a well-known pathogenic bacterium that can cause intracellular illness and food poisoning in humans, especially salmonellosis. In the present study, 20 essential oils of aromatic plants were screened for their antibacterial activity against S. enterica. Among the essential oils screened, Citrus aurantifolia essential oil (CAEO) demonstrated most efficient activity against S. enterica. CAEO had minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 8 and 16 μl/mL, respectively. A significant scavenging of radical cations was observed with CAEO using 2, 2'-diphenyl-1-picryl hydrazyl with an IC50 of 0.2147 mg/mL. Total phenolic content of CAEO was 10.90 mg GAE/100 μL. The treatment of bacterium with CAEO caused the leakage of cellular components, i.e., both nucleic acids and proteins. Furthermore, scanning electron microscopy (SEM) was used to measure the ultrastructure of control and treated bacterium (due to CAEO). The results of SEM reveal a loss of cellular integrity and function of bacterial cell membrane. The GC/GC-MS analysis of CAEO revealed E-citral (67.97%) as a major chemical component. CAEO may be considered as a safe antibacterial agent against foodborne S. enterica. The present study investigated a detailed analysis of antibacterial activity of C. aurantifolia essential oil, which can provide insight for further studies.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76325975","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}
A. Ukom, Emmanuella Odoabuchi, P. Udofia, U. Ejinkeonye
This study evaluated the variations in antioxidant activity, physical, chemical and antinutritional properties of two pigeon pea varieties (white and brown) as affected by processing methods (boiling, roasting and sprouting). The processing methods revealed significant (p<0.05) variations in the results of tested parameters. The unprocessed white pigeon pea variety had the highest gelatinization temperature (84 °C), trypsin inhibitor (9.04 Tiu/ng), polyphenols (137.05 mgGAE/100 g) and ABTS (141.10 μmTrolox/g), while the unprocessed brown variety retained higher concentrations of bulk density (0.71 g/g), phytate (2.55%), tannin (0.94 mg/100 g), FRAP (7.86 mmol/100 g) and total flavonoid (1.02 mgQE/100 g) contents, respectively. Boiled white pigeon pea variety had the highest moisture (11.60%), fat (5.19%), oil absorption capacity (2.97 mg/ml), DPPH (103.25%), and magnesium (80.65 mg/100 g), whereas roasted white pigeon pea variety showed significantly (p<0.05) higher concentrations in water absorption capacity (2.25 g/ml), swelling index (3.51%), and wettability (59.70%). Roasted brown pigeon pea variety exhibited greater ash (5.04%), fiber (5.31%), protein (24.36%), and oil absorption capacity (2.97 mg/ml) than other treatments, respectively. On the other hand, the sprouted white pigeon pea variety had the highest carbohydrate (60.09%), calcium (124.00 mg/100 g) and iron (11.38 mg/100 g) content. From the variety and processing methods, the study shows that the white variety of pigeon pea was a good source of proximate, minerals and functional values, while the brown variety had the highest antinutrients and antioxidant activities. Hence, pigeon pea is a good source of nutrients and that differences in nutrient values are due to variety and processing treatments.
{"title":"Variations in Antioxidant Activity, Physical, Chemical and Selected Antinutritional Factors of Two Pigeon Pea (Cajanus cajan (L)) Varieties as Affected by Processing Methods","authors":"A. Ukom, Emmanuella Odoabuchi, P. Udofia, U. Ejinkeonye","doi":"10.37256/fse.4120231920","DOIUrl":"https://doi.org/10.37256/fse.4120231920","url":null,"abstract":"This study evaluated the variations in antioxidant activity, physical, chemical and antinutritional properties of two pigeon pea varieties (white and brown) as affected by processing methods (boiling, roasting and sprouting). The processing methods revealed significant (p<0.05) variations in the results of tested parameters. The unprocessed white pigeon pea variety had the highest gelatinization temperature (84 °C), trypsin inhibitor (9.04 Tiu/ng), polyphenols (137.05 mgGAE/100 g) and ABTS (141.10 μmTrolox/g), while the unprocessed brown variety retained higher concentrations of bulk density (0.71 g/g), phytate (2.55%), tannin (0.94 mg/100 g), FRAP (7.86 mmol/100 g) and total flavonoid (1.02 mgQE/100 g) contents, respectively. Boiled white pigeon pea variety had the highest moisture (11.60%), fat (5.19%), oil absorption capacity (2.97 mg/ml), DPPH (103.25%), and magnesium (80.65 mg/100 g), whereas roasted white pigeon pea variety showed significantly (p<0.05) higher concentrations in water absorption capacity (2.25 g/ml), swelling index (3.51%), and wettability (59.70%). Roasted brown pigeon pea variety exhibited greater ash (5.04%), fiber (5.31%), protein (24.36%), and oil absorption capacity (2.97 mg/ml) than other treatments, respectively. On the other hand, the sprouted white pigeon pea variety had the highest carbohydrate (60.09%), calcium (124.00 mg/100 g) and iron (11.38 mg/100 g) content. From the variety and processing methods, the study shows that the white variety of pigeon pea was a good source of proximate, minerals and functional values, while the brown variety had the highest antinutrients and antioxidant activities. Hence, pigeon pea is a good source of nutrients and that differences in nutrient values are due to variety and processing treatments.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86902963","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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