Pub Date : 2025-03-01DOI: 10.1016/j.focha.2025.100934
S. Abinaya , Anil Panghal , Navnidhi Chhikara , Priya Bishnoi , Ronak Tanwar , Ravi Gupta
Natural coloring extracts from agri-products had been proven rich in polyphenols, carotenoids and flavonoids, with enormous potential to be used as food colorant. In the present study, pasta products were prepared with onion peel color extract (0, 2, 4, 6, and 8 %) which led to remarkable increment in total phenol content (59.05 to 280.01 mg GAE/100 g), total flavonoid content (30.09 to 250.48 mg/100 g), and antioxidant activity (16.10 to 44.82 % DPPH activity). The gelatinization temperature of pasta was increased while enthalpy was declined with incorporation of color extract from waste onion peel, as reported by Differential Scanning Calorimetry. Scanning Electron Microscope images revealed disrupted and widely exposed starch granules resulting in a substantial higher gruel loss ranging from 4.55 % (control) to 6.33 % in pasta prepared with 8 % color extract from onion peel. This structural alteration is well supported by X-Ray Diffraction. Moreover, the structural disorganization of long amylopectin helices and amylose resulted in decreased peak, trough and final viscosities during Rapid Visco Analysis as the percentage of color extract increased. The optimal incorporated amount found for attaining better quality pasta with desired sensory attributes was found to be 4 % peel extract. By increasing the level of incorporation, the lightness and yellowness values were reduced, whereas the redness values were increased. There were no significant changes observed with cooking time, cooked weight, gruel solid loss, water solubility index and water absorption index of pasta over the storage period of >60 days.
{"title":"Onion peel color extract incorporation in pasta and effect on functional, phytochemical, structural, thermal, and storage stability","authors":"S. Abinaya , Anil Panghal , Navnidhi Chhikara , Priya Bishnoi , Ronak Tanwar , Ravi Gupta","doi":"10.1016/j.focha.2025.100934","DOIUrl":"10.1016/j.focha.2025.100934","url":null,"abstract":"<div><div>Natural coloring extracts from agri-products had been proven rich in polyphenols, carotenoids and flavonoids, with enormous potential to be used as food colorant. In the present study, pasta products were prepared with onion peel color extract (0, 2, 4, 6, and 8 %) which led to remarkable increment in total phenol content (59.05 to 280.01 mg GAE/100 g), total flavonoid content (30.09 to 250.48 mg/100 g), and antioxidant activity (16.10 to 44.82 % DPPH activity). The gelatinization temperature of pasta was increased while enthalpy was declined with incorporation of color extract from waste onion peel, as reported by Differential Scanning Calorimetry. Scanning Electron Microscope images revealed disrupted and widely exposed starch granules resulting in a substantial higher gruel loss ranging from 4.55 % (control) to 6.33 % in pasta prepared with 8 % color extract from onion peel. This structural alteration is well supported by X-Ray Diffraction. Moreover, the structural disorganization of long amylopectin helices and amylose resulted in decreased peak, trough and final viscosities during Rapid Visco Analysis as the percentage of color extract increased. The optimal incorporated amount found for attaining better quality pasta with desired sensory attributes was found to be 4 % peel extract. By increasing the level of incorporation, the lightness and yellowness values were reduced, whereas the redness values were increased. There were no significant changes observed with cooking time, cooked weight, gruel solid loss, water solubility index and water absorption index of pasta over the storage period of >60 days.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100934"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-01DOI: 10.1016/j.focha.2025.100932
Md. Jaynal Abedin , Jannatul Tajria , Abu Tareq Mohammad Abdullah, Mohammad Tariqul Hassan, Tasnim Farzana
Bread is primarily made from wheat but can be enriched with dietary fiber and nutrient-rich cereal and plant materials, which are essential for promoting gut health and overall well-being. The study sought to enhance the nutritional profile of wheat bread by including nutrient-dense foxtail millet (FM) and ripe banana pulp (RBP). Five distinct breads were made using various combinations of these ingredients. The inclusion of RBP and foxtail millet flour (FMF) in the bread samples resulted in significantly (p < 0.05) increased amounts of protein (18.92 to 20.92 g/100 g), dietary fiber (13.69 to 18.57 g/100 g), and minerals such as potassium, iron, and zinc. DPPH scavenging activity, total phenolic, flavonoid, and antioxidant content all showed a significant (p < 0.05) increase in overall antioxidant activity after these ingredients were added. The concentration of FMF increased hardness, adhesiveness, and chewiness while decreasing cohesiveness and springiness. The results showed that adding FMF from wheat flour up to a 25 % level could be a useful ingredient, making breads that tasted good and had satisfactory sensory qualities. To summarize, the inclusion of FMF and RBP in regular bread increased nutrient content and phytochemicals, boosting health benefits and reducing food insecurity.
{"title":"Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp","authors":"Md. Jaynal Abedin , Jannatul Tajria , Abu Tareq Mohammad Abdullah, Mohammad Tariqul Hassan, Tasnim Farzana","doi":"10.1016/j.focha.2025.100932","DOIUrl":"10.1016/j.focha.2025.100932","url":null,"abstract":"<div><div>Bread is primarily made from wheat but can be enriched with dietary fiber and nutrient-rich cereal and plant materials, which are essential for promoting gut health and overall well-being. The study sought to enhance the nutritional profile of wheat bread by including nutrient-dense foxtail millet (FM) and ripe banana pulp (RBP). Five distinct breads were made using various combinations of these ingredients. The inclusion of RBP and foxtail millet flour (FMF) in the bread samples resulted in significantly (<em>p</em> < 0.05) increased amounts of protein (18.92 to 20.92 g/100 g), dietary fiber (13.69 to 18.57 g/100 g), and minerals such as potassium, iron, and zinc. DPPH scavenging activity, total phenolic, flavonoid, and antioxidant content all showed a significant (<em>p</em> < 0.05) increase in overall antioxidant activity after these ingredients were added. The concentration of FMF increased hardness, adhesiveness, and chewiness while decreasing cohesiveness and springiness. The results showed that adding FMF from wheat flour up to a 25 % level could be a useful ingredient, making breads that tasted good and had satisfactory sensory qualities. To summarize, the inclusion of FMF and RBP in regular bread increased nutrient content and phytochemicals, boosting health benefits and reducing food insecurity.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100932"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-01DOI: 10.1016/j.focha.2025.100941
Lingyu Li , Xiaojing Sun , Yashi Zhang , Yaqi Zhao , Bin Zhang , Zhenjia Zheng , Zhichang Qiu
This study aimed to modify the structure of Jerusalem artichoke polysaccharides (JPs) with Zn (II) and evaluate the improvement of in vitro hepatoprotective activity by this chemical modification. The obtained JP-Zn (II) complexes exhibited a higher molecular weight and an altered monosaccharide composition compared with native JPs. Structural characterization suggested that the chelation of JPs with Zn (II) occurred mainly at the O–H of the carboxyl and hydroxyl groups and affected the C–O, C–O–C, and O–C–O structures. After modification with Zn (II), the crystallinity of JPs decreased, accompanied by an increased Cotton effect and enhanced thermal stability (in the region of 30–230 °C). The aqueous solution of JP-Zn (II) complexes was relatively stable at different temperatures (40–80 °C), pH (2–10) and storage times (0–28 d), with good resistance to simulated gastrointestinal digestion. JP-Zn (II) complexes showed lower cytotoxicity and stronger hepatoprotective activities (dose: 1.25–10.0 µg/mL) than JPs in H2O2-damaged HepaRG cells. Taken together, this study demonstrated that the modification of Zn (II) could enhance the functional properties of the parent polysaccharides and offered promising dietary formulations with enhanced hepatoprotective effects and Zn (II) supplements in functional foods.
{"title":"Fabricating Jerusalem artichoke polysaccharide-Zn (II) complexes to enhance hepatoprotective activity in vitro: Structural characterization and biological evaluation","authors":"Lingyu Li , Xiaojing Sun , Yashi Zhang , Yaqi Zhao , Bin Zhang , Zhenjia Zheng , Zhichang Qiu","doi":"10.1016/j.focha.2025.100941","DOIUrl":"10.1016/j.focha.2025.100941","url":null,"abstract":"<div><div>This study aimed to modify the structure of Jerusalem artichoke polysaccharides (JPs) with Zn (II) and evaluate the improvement of <em>in vitro</em> hepatoprotective activity by this chemical modification. The obtained JP-Zn (II) complexes exhibited a higher molecular weight and an altered monosaccharide composition compared with native JPs. Structural characterization suggested that the chelation of JPs with Zn (II) occurred mainly at the O–H of the carboxyl and hydroxyl groups and affected the C–O, C–O–C, and O–C–O structures. After modification with Zn (II), the crystallinity of JPs decreased, accompanied by an increased Cotton effect and enhanced thermal stability (in the region of 30–230 °C). The aqueous solution of JP-Zn (II) complexes was relatively stable at different temperatures (40–80 °C), pH (2–10) and storage times (0–28 d), with good resistance to simulated gastrointestinal digestion. JP-Zn (II) complexes showed lower cytotoxicity and stronger hepatoprotective activities (dose: 1.25–10.0 µg/mL) than JPs in H<sub>2</sub>O<sub>2</sub>-damaged HepaRG cells. Taken together, this study demonstrated that the modification of Zn (II) could enhance the functional properties of the parent polysaccharides and offered promising dietary formulations with enhanced hepatoprotective effects and Zn (II) supplements in functional foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100941"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-01DOI: 10.1016/j.focha.2025.100939
Sarah Mwaijibe, Victor Vicent
This study investigates how pasteurisation and storage conditions affect folate content, microbial quality, and physicochemical properties in beetroot juice. Fresh beetroot juice was extracted, packed in amber and transparent glass bottles, then pasteurised at 90 °C for 15 s, immediately cooled, and stored at either 4 °C or ambient temperature for 75 days. pH, total soluble solids (TSS), acidity (%), folate concentration, total plate count (TPC), and yeast and mould count were analysed. Folate content was measured using a UV spectrophotometer. Results indicated that folate content decreased by 10.71% during pasteurisation and all microbes were destroyed. A significant decrease (p < 0.05) in TSS was observed post-pasteurisation, while TA decreased and pH increased. The average folate loss in all bottles was 39.86% as it decreased from 72.87 µg/100 g to 43.82 µg/100. Beetroot juice stored at 4 °C in amber bottles significantly (p < 0.05) preserved folate content compared to ambient temperature in transparent bottles. The juice pH of juice in transparent bottles stored at ambient temperature significantly increased (p < 0.05), while TA and TSS decreased; others showed only minor changes. These findings offer practical guidance for optimising the preservation of folate in beetroot juice through careful processing and storage practices.
{"title":"Effects of pasteurisation and storage conditions on folate retention and microbiological quality of beetroot juice","authors":"Sarah Mwaijibe, Victor Vicent","doi":"10.1016/j.focha.2025.100939","DOIUrl":"10.1016/j.focha.2025.100939","url":null,"abstract":"<div><div>This study investigates how pasteurisation and storage conditions affect folate content, microbial quality, and physicochemical properties in beetroot juice. Fresh beetroot juice was extracted, packed in amber and transparent glass bottles, then pasteurised at 90 °C for 15 s, immediately cooled, and stored at either 4 °C or ambient temperature for 75 days. pH, total soluble solids (TSS), acidity (%), folate concentration, total plate count (TPC), and yeast and mould count were analysed. Folate content was measured using a UV spectrophotometer. Results indicated that folate content decreased by 10.71% during pasteurisation and all microbes were destroyed. A significant decrease (<em>p <</em> 0.05) in TSS was observed post-pasteurisation, while TA decreased and pH increased. The average folate loss in all bottles was 39.86% as it decreased from 72.87 µg/100 g to 43.82 µg/100. Beetroot juice stored at 4 °C in amber bottles significantly (<em>p <</em> 0.05) preserved folate content compared to ambient temperature in transparent bottles. The juice pH of juice in transparent bottles stored at ambient temperature significantly increased (<em>p</em> < 0.05), while TA and TSS decreased; others showed only minor changes. These findings offer practical guidance for optimising the preservation of folate in beetroot juice through careful processing and storage practices.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100939"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-01DOI: 10.1016/j.focha.2025.100940
Rehab F.M. Ali , Ayman El-Anany , Mona S. Almujaydil , Reham M. ALgheshairy , Raghad M. Alhomaid , Hend F. Alharbi
Purpose
The current study aimed to investigate the influence of integrating different quantities of chlorella vulgaris powder (CVP) on the nutritional characteristics and sensory aspects of pan bread.
Design/methodology/approach
The proximate composition, functional characteristics, total phenolics, total flavonoids, and DPPH radical scavenging of CVP were compared to wheat flour. The chemical composition, amino acid profile, physical properties, and sensory attributes of the developed bread samples were assessed.
Findings
CVP demonstrates a remarkable nutritional profile, characterized by high protein (53.65%), substantial fat (13.25%), and dietary fiber (9.26%), alongside a notable ash content (9.76%). This composition not only enhances its value as a nutritional supplement but also contributes to its superior functional properties compared to traditional wheat flour. The comparison of total phenolics, flavonoids, and free radical scavenging activity between CVP and wheat flour reveals significant differences, with CVP exhibiting 10.41, 22.30 and 5.75 folds higher levels, respectively. The addition of CVP into bread formulations significantly enhances the protein, fat, fiber, and ash contents without adversely affecting the bread's specific volume at substitution levels up to 6%. The incorporation of CVP into bread recipes enhances their essential amino acid profile, particularly lysine, although it still does not meet the FAO/WHO/UNU recommended levels. A 10% addition of CVP increased lysine content from 1.9 g to 2.28 g per 100 g of protein, yet this remains below the target of 5.2. The sensory evaluation of developed bread samples with the inclusion of CVP at levels of 2–6% indicates a high overall acceptability among consumers.
{"title":"Nutritional characteristics and sensory aspects of pan bread fortified with different quantities of Chlorella vulgaris powder","authors":"Rehab F.M. Ali , Ayman El-Anany , Mona S. Almujaydil , Reham M. ALgheshairy , Raghad M. Alhomaid , Hend F. Alharbi","doi":"10.1016/j.focha.2025.100940","DOIUrl":"10.1016/j.focha.2025.100940","url":null,"abstract":"<div><h3>Purpose</h3><div>The current study aimed to investigate the influence of integrating different quantities of <em>chlorella vulgaris</em> powder (CVP) on the nutritional characteristics and sensory aspects of pan bread.</div></div><div><h3>Design/methodology/approach</h3><div>The proximate composition, functional characteristics, total phenolics, total flavonoids, and DPPH radical scavenging of CVP were compared to wheat flour. The chemical composition, amino acid profile, physical properties, and sensory attributes of the developed bread samples were assessed.</div></div><div><h3>Findings</h3><div>CVP demonstrates a remarkable nutritional profile, characterized by high protein (53.65%), substantial fat (13.25%), and dietary fiber (9.26%), alongside a notable ash content (9.76%). This composition not only enhances its value as a nutritional supplement but also contributes to its superior functional properties compared to traditional wheat flour. The comparison of total phenolics, flavonoids, and free radical scavenging activity between CVP and wheat flour reveals significant differences, with CVP exhibiting 10.41, 22.30 and 5.75 folds higher levels, respectively. The addition of CVP into bread formulations significantly enhances the protein, fat, fiber, and ash contents without adversely affecting the bread's specific volume at substitution levels up to 6%. The incorporation of CVP into bread recipes enhances their essential amino acid profile, particularly lysine, although it still does not meet the FAO/WHO/UNU recommended levels. A 10% addition of CVP increased lysine content from 1.9 g to 2.28 g per 100 g of protein, yet this remains below the target of 5.2. The sensory evaluation of developed bread samples with the inclusion of CVP at levels of 2–6% indicates a high overall acceptability among consumers.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100940"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-01DOI: 10.1016/j.focha.2025.100933
Shariful Islam , Md. Faridul Islam , Mohammad Nazrul Islam Bhuiyan , Khurshida Jahan Tisa , Amena Kibria , Md. Habibur Rahman Bhuiyan , Md. Jaynal Abedin , Abu Tareq Mohammad Abdullah , Md. Alamgir Kabir , Md. Abdus Satter Miah
This study aimed to formulate whole wheat flour (WWF) pasta fortified by several flour varieties like green banana flour (GBF), cauliflower powder (CF), onion powder (OP) and garlic powder (GP). In comparison to the commercial (control) pasta, WWF pasta and pasta fortified with GBF, CF, OP, and GP were found to have significantly (p ≤ 0.05) higher levels of soluble and insoluble dietary fiber, micronutrients, total phenolic, flavonoid, and antioxidant content, as well as in-vitro antioxidant activity (DPPH and ABTS). Among different formulation, 33.0 % WWF replacement with different flour showed highest dietary fiber and antioxidant content. The soluble and insoluble dietary fiber was increased 1.03 to 6.81 g/100 g and 4.07 to 14.26 g/100 g respectively whereas optimum cooking time, cooking loss and water uptake increased 6.90 %, 13.63 % and 61.93 % respectively. The effects were also found in changes in color coordinates. In comparison to the control sample, it was demonstrated that all the developed pasta increased the lightness (L*), yellowness (b*), and lowered the redness (a*), and whiteness (W). Pasta's adhesiveness (0.04 to 0.11 J/m3), stickiness (0.80 to 1.19 N), cohesiveness (0.31 to 0.43) and gumminess (40 to 51 N) increased while its hardness (124 to 98 N), chewiness (34 to 28 N), and springiness (0.79 to 0.66) decreased when 33.0 % fortified pasta compared with control pasta. The sensory panel ranked the control pasta as the most preferred among all the samples in this study, with the 20 % GBF-enriched pasta receiving the second-highest overall acceptability score. Notably, none of the laboratory-produced pasta samples were found to be unappealing. Even it does not have the same technological and sensory quality as commercial pasta, fortified whole wheat flour pasta has a greater antioxidant and dietary fiber content, which is equal to 46 % and 80 % of the required dietary intake recommendation, respectively for 100 g developed pasta consumption. Therefore, our findings imply that in the future food business, dietary fiber and antioxidant-enhanced pasta may be formulated with whole wheat flour, green banana flour, cauliflower, onion, and garlic powder.
{"title":"Integrating green banana and cauliflower into whole wheat pasta: Approaches to enhance nutritional benefits while maintaining quality","authors":"Shariful Islam , Md. Faridul Islam , Mohammad Nazrul Islam Bhuiyan , Khurshida Jahan Tisa , Amena Kibria , Md. Habibur Rahman Bhuiyan , Md. Jaynal Abedin , Abu Tareq Mohammad Abdullah , Md. Alamgir Kabir , Md. Abdus Satter Miah","doi":"10.1016/j.focha.2025.100933","DOIUrl":"10.1016/j.focha.2025.100933","url":null,"abstract":"<div><div>This study aimed to formulate whole wheat flour (WWF) pasta fortified by several flour varieties like green banana flour (GBF), cauliflower powder (CF), onion powder (OP) and garlic powder (GP). In comparison to the commercial (control) pasta, WWF pasta and pasta fortified with GBF, CF, OP, and GP were found to have significantly (<em>p</em> ≤ 0.05) higher levels of soluble and insoluble dietary fiber, micronutrients, total phenolic, flavonoid, and antioxidant content, as well as in-vitro antioxidant activity (DPPH and ABTS). Among different formulation, 33.0 % WWF replacement with different flour showed highest dietary fiber and antioxidant content. The soluble and insoluble dietary fiber was increased 1.03 to 6.81 g/100 g and 4.07 to 14.26 g/100 g respectively whereas optimum cooking time, cooking loss and water uptake increased 6.90 %, 13.63 % and 61.93 % respectively. The effects were also found in changes in color coordinates. In comparison to the control sample, it was demonstrated that all the developed pasta increased the lightness (L*), yellowness (<em>b</em>*), and lowered the redness (a*), and whiteness (W). Pasta's adhesiveness (0.04 to 0.11 J/m<sup>3</sup>), stickiness (0.80 to 1.19 N), cohesiveness (0.31 to 0.43) and gumminess (40 to 51 N) increased while its hardness (124 to 98 N), chewiness (34 to 28 N), and springiness (0.79 to 0.66) decreased when 33.0 % fortified pasta compared with control pasta. The sensory panel ranked the control pasta as the most preferred among all the samples in this study, with the 20 % GBF-enriched pasta receiving the second-highest overall acceptability score. Notably, none of the laboratory-produced pasta samples were found to be unappealing. Even it does not have the same technological and sensory quality as commercial pasta, fortified whole wheat flour pasta has a greater antioxidant and dietary fiber content, which is equal to 46 % and 80 % of the required dietary intake recommendation, respectively for 100 g developed pasta consumption. Therefore, our findings imply that in the future food business, dietary fiber and antioxidant-enhanced pasta may be formulated with whole wheat flour, green banana flour, cauliflower, onion, and garlic powder.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100933"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-01DOI: 10.1016/j.focha.2025.100946
Irmanida Batubara , Amalda Siti Anisa , Mohammad Khotib , Suminar S Achmadi , Lucia Dhiantika Witasari , Djoko Santoso
Edible mushrooms are nutrient-dense, being low in calories yet rich in fiber, protein, vitamins, minerals, and bioactive compounds. The Pelawan mushroom (Heimioporus sp.), an edible variety native to Indonesia, specifically Bangka Belitung, has remained largely unexplored as a bioactive resource. This study aimed to investigate the proximate composition, mineral and vitamin content, and antioxidant potential of Pelawan mushrooms. Samples were collected from Belitung Island, Indonesia, during the rainy season in April 2024. Proximate analysis revealed that Pelawan mushrooms are low in fat but high in protein, fiber, and vitamin A, along with an abundance of essential minerals and vitamins. Extraction using solvents such as n-hexane, ethyl acetate, methanol, and water yielded 3.15 %, 1.26 %, 15.82 %, and 19.11 %, respectively. Antioxidant properties of the extracts were evaluated using DPPH and ABTS assays, with the ethyl acetate extract demonstrating the highest activity (IC50 values of 107.5 ppm and 483.0 ppm, respectively). Chemical analysis via LCHRMS and GCMS identified key bioactive compounds, including 1-[(3-carboxypropyl)amino]-1-deoxy-β-d-fructofuranose, hex‑2-ulose, citric acid, 13S-hydroxyoctadecadienoic acid, linoleic acid, palmitic acid, and oleic acid. The vitamin and mineral contents support this edible mushroom as antioxidant.
{"title":"Heimioporus sp. (Pelawan mushroom) as source of nutrition and antioxidant","authors":"Irmanida Batubara , Amalda Siti Anisa , Mohammad Khotib , Suminar S Achmadi , Lucia Dhiantika Witasari , Djoko Santoso","doi":"10.1016/j.focha.2025.100946","DOIUrl":"10.1016/j.focha.2025.100946","url":null,"abstract":"<div><div>Edible mushrooms are nutrient-dense, being low in calories yet rich in fiber, protein, vitamins, minerals, and bioactive compounds. The Pelawan mushroom (<em>Heimioporus</em> sp.), an edible variety native to Indonesia, specifically Bangka Belitung, has remained largely unexplored as a bioactive resource. This study aimed to investigate the proximate composition, mineral and vitamin content, and antioxidant potential of Pelawan mushrooms. Samples were collected from Belitung Island, Indonesia, during the rainy season in April 2024. Proximate analysis revealed that Pelawan mushrooms are low in fat but high in protein, fiber, and vitamin A, along with an abundance of essential minerals and vitamins. Extraction using solvents such as <em>n</em>-hexane, ethyl acetate, methanol, and water yielded 3.15 %, 1.26 %, 15.82 %, and 19.11 %, respectively. Antioxidant properties of the extracts were evaluated using DPPH and ABTS assays, with the ethyl acetate extract demonstrating the highest activity (IC<sub>50</sub> values of 107.5 ppm and 483.0 ppm, respectively). Chemical analysis via LC<img>HRMS and GCMS identified key bioactive compounds, including 1-[(3-carboxypropyl)amino]-1-deoxy-β-d-fructofuranose, hex‑2-ulose, citric acid, 13S-hydroxyoctadecadienoic acid, linoleic acid, palmitic acid, and oleic acid. The vitamin and mineral contents support this edible mushroom as antioxidant.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100946"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143561889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-01DOI: 10.1016/j.focha.2025.100943
Farah Zaaboul , Pallab Kumar Borah , Vincenzo di Bari
Hemp seed proteins have garnered significant research attention in recent years; however, the poor functional properties of hemp protein limit their use in many industrial applications. In this study, we investigate the effects of roasting, high-pressure homogenization, and alkaline pH-shifting on hemp protein structure and functional properties. We utilize a complementary combination of electrophoresis, dynamic light scattering, electrophoretic mobilities, spectroscopy (infrared, fluorescence, and circular dichroism), and microscopy to study the multiscale structural changes occurring in hemp protein and relate it to the protein's functionality. Our results demonstrate that the combination of roasting with high-pressure homogenization and alkaline pH-shifting leads to a significant decrease in ζ-potential (ca. -22 mV) and mean hydrodynamic diameter, Dh (ca. 150 nm), alongside notable redshift (λmax, 327 nm → 336 nm) and reduced α-helix content (> 50%). We postulate that these structural changes drive the improved protein functionality, i.e., foaming properties by ca. 7-fold and emulsifying properties by ca. 5-fold, compared to the native protein. Novel insights from this study present a promising avenue for tuning the structure of hemp protein to mitigate current challenges associated with using the protein in food applications.
{"title":"Impact of roasting, high-pressure homogenization, and alkaline pH-shifting on hemp seed protein functionality","authors":"Farah Zaaboul , Pallab Kumar Borah , Vincenzo di Bari","doi":"10.1016/j.focha.2025.100943","DOIUrl":"10.1016/j.focha.2025.100943","url":null,"abstract":"<div><div>Hemp seed proteins have garnered significant research attention in recent years; however, the poor functional properties of hemp protein limit their use in many industrial applications. In this study, we investigate the effects of roasting, high-pressure homogenization, and alkaline pH-shifting on hemp protein structure and functional properties. We utilize a complementary combination of electrophoresis, dynamic light scattering, electrophoretic mobilities, spectroscopy (infrared, fluorescence, and circular dichroism), and microscopy to study the multiscale structural changes occurring in hemp protein and relate it to the protein's functionality. Our results demonstrate that the combination of roasting with high-pressure homogenization and alkaline pH-shifting leads to a significant decrease in <em>ζ</em>-potential (ca. -22 mV) and mean hydrodynamic diameter, <em>D<sub>h</sub></em> (ca. 150 nm), alongside notable redshift (<em>λ<sub>max</sub></em>, 327 nm → 336 nm) and reduced α-helix content (> 50%). We postulate that these structural changes drive the improved protein functionality, i.e., foaming properties by ca. 7-fold and emulsifying properties by ca. 5-fold, compared to the native protein. Novel insights from this study present a promising avenue for tuning the structure of hemp protein to mitigate current challenges associated with using the protein in food applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100943"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-23DOI: 10.1016/j.focha.2025.100930
Kajal Kumari Sharma , Md. Sakib Al Hasan , Razina Rouf , Yasin Emon , Emon Mia , Rakib Hossan , Md. Arif Hossain , Md. Nasimul Haque Shipon , Muhammad Torequl Islam
Dihydrocoumarin (DHC) is a natural compound found in plants like sweet clover and tonka beans, commonly used as a flavoring agent in food and as a fragrance in cosmetics. This study investigates the potential antiemetic properties of DHC using a copper sulfate-induced emesis model using 2-day-old Gallus domesticus chicks. Administered at doses of 12.5, 25, and 50 mg/kg, DHC's impact was compared with standard antiemetics; domperidone (DOM, 7 mg/kg) and ondansetron (OND, 5 mg/kg) were administered orally as positive controls. Results demonstrated that DHC significantly (p < 0.05) reduced the frequency of retches and prolonged the latency period in a dose-dependent manner. At 50 mg/kg, DHC achieved the highest latency (54.92 ss) and maximum reduction in retches (24.38), highlighting its standalone efficacy. However, combination therapies revealed antagonistic effects when DHC (50 mg/kg) was co-administered with DOM or OND, emphasizing the complexity of potential drug interactions. Despite its moderate efficacy compared to standard drugs, acute toxicity testing, conducted according to OECD guidelines, revealed no adverse effects at doses up to 1000 mg/kg, suggesting an LD50 greater than 1 g/kg in chicks. DHC exhibited promise as a natural antiemetic with a milder profile.
{"title":"Assessment of antiemetic and modulatory activity of dihydrocoumarin on copper sulfate induced emetic chicks: An in vivo investigation","authors":"Kajal Kumari Sharma , Md. Sakib Al Hasan , Razina Rouf , Yasin Emon , Emon Mia , Rakib Hossan , Md. Arif Hossain , Md. Nasimul Haque Shipon , Muhammad Torequl Islam","doi":"10.1016/j.focha.2025.100930","DOIUrl":"10.1016/j.focha.2025.100930","url":null,"abstract":"<div><div>Dihydrocoumarin (DHC) is a natural compound found in plants like sweet clover and tonka beans, commonly used as a flavoring agent in food and as a fragrance in cosmetics. This study investigates the potential antiemetic properties of DHC using a copper sulfate-induced emesis model using 2-day-old <em>Gallus domesticus</em> chicks. Administered at doses of 12.5, 25, and 50 mg/kg, DHC's impact was compared with standard antiemetics; domperidone (DOM, 7 mg/kg) and ondansetron (OND, 5 mg/kg) were administered orally as positive controls. Results demonstrated that DHC significantly (<em>p</em> < 0.05) reduced the frequency of retches and prolonged the latency period in a dose-dependent manner. At 50 mg/kg, DHC achieved the highest latency (54.92 ss) and maximum reduction in retches (24.38), highlighting its standalone efficacy. However, combination therapies revealed antagonistic effects when DHC (50 mg/kg) was co-administered with DOM or OND, emphasizing the complexity of potential drug interactions. Despite its moderate efficacy compared to standard drugs, acute toxicity testing, conducted according to OECD guidelines, revealed no adverse effects at doses up to 1000 mg/kg, suggesting an LD<sub>50</sub> greater than 1 g/kg in chicks. DHC exhibited promise as a natural antiemetic with a milder profile.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100930"},"PeriodicalIF":0.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, chemical, sensory and in vivo anti-diabetic effects of wheat-African walnut (AW) composite flour-based croissants in Wistar rats with streptozotocin-induced diabetes was determined. The produced croissant snacks decreased the fasting blood sugar levels in the Wistar rats with streptozotocin (STZ)-induced diabetes by 34.7 and 54.13 % after administration relative to the untreated diabetic group at day 7 and 14, respectively. Administration of the croissant snacks to the STZ-induced rats also increased the plasma insulin (17.8 %) while diminishing the fructose-1–6-biphosphatase activity (27.8 %) in the rats due to an increase in their plasma insulin concentration. There is an increased in protein content of croissant snacks and the snacks were generally accepted by the panelists. The study established that croissant snacks from a wheat-African walnut composite flour blend possessed good glycemic control of diabetes mellitus that could further prevent the liver from oxidative damage.
{"title":"Chemical composition, sensory attributes and in vivo anti-diabetic effects of wheat- walnut composite flour-based croissants on streptozotocin-induced diabetic Wistar rats","authors":"Abimbola Kemisola Arise , Sunday Abiodun Malomo , Sikemi Adejoke Omar , Oluwatoyin Victoria Arubuola , Rotimi Olusanya Arise","doi":"10.1016/j.focha.2025.100929","DOIUrl":"10.1016/j.focha.2025.100929","url":null,"abstract":"<div><div>In this study, chemical, sensory and in vivo anti-diabetic effects of wheat-African walnut (AW) composite flour-based croissants in Wistar rats with streptozotocin-induced diabetes was determined. The produced croissant snacks decreased the fasting blood sugar levels in the Wistar rats with streptozotocin (STZ)-induced diabetes by 34.7 and 54.13 % after administration relative to the untreated diabetic group at day 7 and 14, respectively. Administration of the croissant snacks to the STZ-induced rats also increased the plasma insulin (17.8 %) while diminishing the fructose-1–6-biphosphatase activity (27.8 %) in the rats due to an increase in their plasma insulin concentration. There is an increased in protein content of croissant snacks and the snacks were generally accepted by the panelists. The study established that croissant snacks from a wheat-African walnut composite flour blend possessed good glycemic control of diabetes mellitus that could further prevent the liver from oxidative damage.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100929"},"PeriodicalIF":0.0,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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