NFS Journal最新文献

Pseudocereals have a complete nutritional profile, containing a higher quality and quantity of protein compared to cereals. This potential justifies its insertion into the food industry. Therefore, a bibliometric analysis on pseudocereals was conducted on the Scopus® database, combined with a literature review with an emphasis on the manufacture of flours, bakery products and milk analogues. From 570 documents, an increasing number of articles were published from 2000 to 2022. Italy (10%, n = 59) and China (10%, n = 54) were the countries with the highest number of publications, followed by China, Spain, Germany, United States, Brazil, Mexico, Peru and Turkey. Specifically, 16 clusters were identified for citations and 5 clusters for the co-occurrence of keywords in the network maps, using the VOSviewer software. The species Amaranthus spp. (n = 14), Chenopodium quinoa (n = 14) and Fagopyrum esculentum (n = 9) stood out, confirmed the profile traced in the bibliometric analysis. In bakery products, pseudocereals still cannot completely replace true cereals, limited by technological factors. New tests and adaptations in the formulation and processing are recommended, as it is currently only possible to use it as a supplementary raw material and in small quantities.

Background

Low-salt dietary management is a strategy for maintaining the health of the elderly. However, the elderly face the challenge of reducing salt consumption because of taste changes associated with aging.

Objective

This study aimed to evaluate the effectiveness of using herbs and spices for low-salt dietary management and its effect on taste sensitivity and preferences among the elderly.

Methods

The study involved 54 nursing home residents with a mean age of 71 ± 8.2 years. Taste preference data were collected from self-reported questionnaires, whereas salty taste sensitivity was measured using the sodium chloride detection threshold (DT) using a forced-choice method with three different concentrations (0.1709, 0.3418, and 0.6837 M). Culinary preference was evaluated using three different formulas: F1 (regular salt), F2 (50% sodium reduction), and F3 (50% sodium reduction with herbs and spices addition). The assessed items included three side dishes (braised chicken, marinated tempeh, and spiced tofu) and three snacks (tofu schotel, vegetable omelet, and mushroom shumai), and the assessment was conducted using a single-blind method.

Results

The majority of the subjects liked the salty taste (75.9%) and had good taste sensitivity (81.5%), especially women (16.2% higher). Subjects preferred 50% reduced salt with herbs and spices, similar to standard, but least liked the salt-only reduction formula. Statistical analyses showed that there was an association between culinary preferences in F1 and F2 and salty taste preference (p < 0.05), especially among women, but not salty taste sensitivity (p > 0.05). Increased levels of certain minerals were also found in all dishes.

Conclusion

The study findings suggest that using herbs and spices is an effective method for low-salt dietary management in the elderly population and that taste preference plays a more important role in food selection than taste sensitivity.

Greek-style yogurt consumption has increased due to consumer interest on high protein foods. The processing conditions of Greek-style yogurt influence chemical composition, sensory properties, and consumer acceptance. As a consequence of the COVID-19 pandemic, local trade and regional commercialization have increased and local small food entrepreneurs have emerged as a reaction. The aim of this study was to compare the physicochemical and sensory properties of artisanal and industrially produced Greek-style yogurt commercialized in Costa Rica. Mechanically drained samples had a more traditional chemical profile, with high-protein and low-carbohydrate content. Enriched yogurts were the most popular due to their sweetness and homogeneous texture, related to the recipe and process. Artisanal samples showed an unexpected chemical profile, with lower total solids and protein, and sensory aspects that negatively impact liking. Artisanal products lacked sweetness, brightness and homogenous texture that were well accepted by consumers and could be linked to a lack of mechanization and process controls.

Soybean residue contains high amounts of isoflavones and proteins with utilisation limited to animal feed and fertiliser. This study investigated isoflavone bioconversion by Lactobacillus fermentum 44197 to enhance the biological activity of fermented soybean residue to serve as a functional food ingredient. Using liquid-state fermentation, growth of L. fermentum 44197 in soybean residue substrate was similar to growth in MRS substrate. β-Glucosidase produced by L. fermentum 44197 contributed to isoflavone bioconversion from glycosides to aglycones. Submerged fermentation in substrate containing 20% soybean residue and 4% glucose at 37 °C for 24 h produced the highest isoflavone aglycones (daidzein and genistein). Fermented soybean residue was dried by drum drying and exhibited high isoflavone contents (mg/100 g db): daidzin (2.24), genistin (5.33), daidzein (28.62) and genistein (66.07) that was named isoflavone aglycone-rich powder. The powder was an excellent source of isoflavone aglycones, protein and free amino acids, exhibiting high protein solubility between pH 3 and 9 and high water absorption (4.0 g/g). Results demonstrated the potential of L. fermentum 44197 for isoflavone bioconversion of soybean residue under submerged fermentation. Isoflavone aglycone-rich powder can also be used for bioactive compound enrichment and formulation of various functional foods and health foods, especially plant-based protein products.

This study aimed to create an optimal formulation of fortified rice noodles (FRNs), incorporating spearmint, marjoram, and basil powders in varying proportions, along with skim milk powder (SMP) as a common ingredient. The objective was to make iron, folate, and vitamin B₁₂ FRN with acceptable sensory quality. A panel of 28 experts evaluated the sensory quality of differently formulated noodles using fuzzy analysis and 9-point hedonic scale testing. Both sensory results rated the unfortified rice noodles highest and basil FRN lowest. The fuzzy analysis found spearmint FRN superior than marjoram FRN based on similarity value, but this finding was contradicted by the individual triplet values, overall sensory scores triplets, and overall membership function values. Instead, the 9-point hedonic test clearly indicated a preference for marjoram FRN, rating it between ‘liked slightly’ and ‘liked very much’. Overall, the results highlighted the superior sensory appeal of the marjoram FRN over the spearmint FRN, making it the recommended choice for FRN development. The optimal formulation consisted of 93.764 g of rice flour, 2.893 g of marjoram powder, and 3.434 g of SMP. The correlation analysis of sensory results showed meaningful correlations between color-appearance, stickiness-breakability, and taste-texture attributes of the noodles. The study's outcomes contribute to the development of nutritious fortified noodles using optimum formulation and utilization of marjoram powder, a rich source of iron and folate, thereby benefiting both consumers and the food industry.

The paper presents the stability of ellagitannins (ETs), ellagic acid and conjugates (EAC) in unclarified juices and purees obtained from raspberries and blackberries. The innovation was to compare 2 different products with a variable composition in quantity and quality ETs coming from two different fruits. The preserves were stored for 12 months at three temperatures: −20, 4 and 20 °C (±2 °C). Analysis was performed every 3 months, using HPLC-DAD and LC-MS. In the presented research the degree of degradation of the overall of ETs + EAC was determined and the transformation of individual ETs was described. The ratio of monomeric, dimeric, trimeric and tetrameric compounds with respect to the sum of ETs and EAC and changes in their concentration over time were also determined. Additionally, the influence of time and temperature on the stability of ETs + EAC of different molecular weights was investigated using the Spearman correlation. Moreover, the stability of the oligomers characteristic of raspberries and blackberries was determined.

Purees were characterized by 5–6 times higher content of ETs + EAC, however, these compounds were decreased much faster compared to juices. In purees, the decrease of individual high-molecular ETs was much faster than in juices and was dependent on temperature and storage time. A difference in the decrease rate of the oligomers lambertianin C (LC) and sanguiin H-6 (SH-6) was observed. The highest degree of decrease was recorded at the highest temperature; after a year, in blackberry puree, 36% of SH-6 and over 60% of LC were decrease, in raspberry puree - 29% SH-6 and 50% LC.

Herbal teas are well known for their antidiabetic effects due to the abundance of phenolic acids, flavonoids, and tannins. An in vitro co-digestion test was conducted to observe influence of herbal teas (HTs) i.e., beal fruit (BA), mulberry leaf (MB), gymnema leaf (GM), and chrysanthemum flower (CS) on starch digestibility of cooked rice and to elucidate correlation analysis of phytochemicals and their antioxidant activities during in vitro starch hydrolysis (SH). HTs prepared from GM and MB showed highest reduction of SH, kinetic constant and estimated glycemic index (eGI) of cooked rice, followed by BA and CS. Besides, MB and GM teas decreased the eGI of cooked rice up to 15%, followed by BA and CS teas, respectively. Phytochemicals and their antioxidant activities were positively correlated to SH, with both parameters displaying a higher decrease in intestinal phase when compared to gastric phase during in vitro co-digestion. These results indicate a strong interaction among phytochemicals and α-amylase in influencing glycaemic parameters. Thus, HTs has the potential to provide functional health benefits in lowering postprandrial hyperglycemia.

The bioactive compound, which showed a potent nitric oxide production stimulation effect, was isolated from Japanese red pine tea and identified as (+)-catechin. Compared with (−)-epigallocatechin 3-O-gallate and (−)-catechin, (+)-catechin exhibited greater NO production promotion and protection from H₂O₂-induced oxidative stress in vascular endothelial cells. The (+)-catechin content of Japanese red pine tea was found to be higher than that of buckwheat or green tea, both of which are known to contain (+)-catechin. This study indicated that (+)-catechin could be used as a potential functional ingredient for endothelium function protection and provides a basis for the use of red pine tea in endothelium dysfunction prevention in the future.

The number of elderly population is continually growing in Thailand. Major health problems mostly occurred in the elder are non-communicable diseases namely Alzheimer's disease and type 2 diabetes mellitus. In current study, phytochemical composition, anti-amylase and anti-acetylcholinesterase activities of leaf extracts and herbal tea from Dolichandrone serrulata (DC.) Seem were determined. The result showed that extracts and herbal tea samples of D. serrulata leaves had effective in inhibition of amylase (an effective concentration at half maximum (EC₅₀) = 1.21 to 23.80 mg/ml) and acetylcholinesterase activities (EC₅₀ = 2.63 to 49.55 mg/ml). The effect of infusion time on the inhibition of amylase indicated that the best infusion time for preparing herbal tea beverage was 3 min, while the inhibition of acetylcholinesterase was 5 min. The fourier transform infrared spectroscopy (FTIR) and gas chromatograph - mass spectrometer (GC–MS) data indicated the presence of phytochemicals in the extracts and herbal tea samples related to phenolic compounds and flavonoids. The principal component analysis (PCA) result from FTIR data could discriminate herbal tea samples from the ethanol and aqueous extracts better than the PCA biplot of anti-amylase activity and anti-acetylcholinesterase activity.

Several theories describe the increasing enlargement of the human brain because of environmental changes or dietary alterations. The environmental changes led to a change in diet quality (micronutrient density) because of changes in food foraging, which ensured that a growing brain was adequately supplied with energy and essential micronutrients for growth. The hippocampus is a direct link between nutrition and the environment, which is necessary for adapting to a changing climate. The adaptation then improves foraging success and enables better food quality and thus favors the development of the hippocampus, which in turn influences the development of other brain regions.

The extraordinary ability of our ancestors for persistent running not only favored hunting but also had direct effects on hormones that support brain development. The connection between physical exercise, nutrition, and plasticity of the hippocampus and the resulting adaptation to changing environmental conditions is essential for triggering or stimulating brain development. As the variability selection hypothesis proposes, fluctuations in environmental conditions need a short adaptive answer, which may become genetically fixed and selected. The presented hypothesis allows a meaningful combination of the different theories of brain development (pulse climate, variability selection, amplifier lakes) and nutrition theories (aquatic, cooking, energy).

The assumption that the hippocampus, as a “central sensory organ”, detects new events and enables an adaptive response is not an isolated assumption for the hippocampus since other brain regions can also react similarly with synaptic plasticity. Through adult hippocampal neurogenesis (AHN), which is unique only in the hippocampus and synaptic plasticity, there is the possibility of detection and (neurological) storage of previously unknown events and linking them to other cortical areas, which may increase cortical volume.