Pub Date : 2024-06-01DOI: 10.1016/j.focha.2024.100716
B. Khaled, Mrityunjoy Biswas, Adda Ann Sina, Asraful Alam, Md Abdul Alim, Md. Emran Hossain, Md Nazmus Saqib, Md. Suman Rana, Sumia Rahman Sweet
{"title":"Detection of the changes in fatty acid composition and physicochemical properties in selected edible oils heated at different degrees of time","authors":"B. Khaled, Mrityunjoy Biswas, Adda Ann Sina, Asraful Alam, Md Abdul Alim, Md. Emran Hossain, Md Nazmus Saqib, Md. Suman Rana, Sumia Rahman Sweet","doi":"10.1016/j.focha.2024.100716","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100716","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141233644","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}
Pub Date : 2024-06-01DOI: 10.1016/j.focha.2024.100661
O. Chukwu, C. Iyare, C. Emelike, A. C. Ezimah, N. Asogwa, N. G. Konyefom
{"title":"GC–MS analysis of Moringa oleifera leaf extract and effects of administration on histology of reproductive organs and liver of female rats exposed to chronic unpredictable stress","authors":"O. Chukwu, C. Iyare, C. Emelike, A. C. Ezimah, N. Asogwa, N. G. Konyefom","doi":"10.1016/j.focha.2024.100661","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100661","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141234852","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}
Pub Date : 2024-06-01DOI: 10.1016/j.focha.2023.100588
Predrag Putnik
{"title":"Sustainable and innovative processing of safe and healthy foods","authors":"Predrag Putnik","doi":"10.1016/j.focha.2023.100588","DOIUrl":"10.1016/j.focha.2023.100588","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X23004094/pdfft?md5=f20fcc7573bec4cda3d7b0f1d02aa6b1&pid=1-s2.0-S2772753X23004094-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139018679","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 : 2024-06-01DOI: 10.1016/j.focha.2024.100704
Laís Benvenutti, B. Rovaris, Karina Cesca, Débora de Oliveira, Paulo Riceli Vasconcelos Ribeiro, E. S. de Brito, A. Zielinski
{"title":"A water-based ultrasound-assisted extraction system to obtain natural blue colorant from Genipap (Genipa americana L.)","authors":"Laís Benvenutti, B. Rovaris, Karina Cesca, Débora de Oliveira, Paulo Riceli Vasconcelos Ribeiro, E. S. de Brito, A. Zielinski","doi":"10.1016/j.focha.2024.100704","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100704","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141231196","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}
Pub Date : 2024-06-01DOI: 10.1016/j.focha.2024.100693
Shahidul Islam, Z. Adam, Jahurul Haque Akanda
{"title":"Quinic and caffeic acids derivatives: Affecting antioxidant capacities and phenolics contents of certain therapeutic and specialty crops employing water and ethanolic extracts","authors":"Shahidul Islam, Z. Adam, Jahurul Haque Akanda","doi":"10.1016/j.focha.2024.100693","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100693","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141228786","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}
Pub Date : 2024-06-01DOI: 10.1016/j.focha.2024.100705
M. Halim, Rabiul Islam Chowdhury, Anika Tahosin, M. Rahman, T. A. Ove, Md. Abdul Momin Sheikh, Joysree Roy, A.A. Khatun
{"title":"Exploring bioactive compounds and antioxidant potentials in cake, biscuits, and papad innovations with wheatgrass powder (Triticum aestivum L.)","authors":"M. Halim, Rabiul Islam Chowdhury, Anika Tahosin, M. Rahman, T. A. Ove, Md. Abdul Momin Sheikh, Joysree Roy, A.A. Khatun","doi":"10.1016/j.focha.2024.100705","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100705","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141231235","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}
Pub Date : 2024-06-01DOI: 10.1016/j.focha.2024.100728
A. Shakerardekani, M. Rahdari
{"title":"The effect of fixed and rotary roasting methods on the oxidative stability of pistachio oil","authors":"A. Shakerardekani, M. Rahdari","doi":"10.1016/j.focha.2024.100728","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100728","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141232004","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}
{"title":"Effects of combined fermentation and ultrasonic treatments on the structure and properties of Okara soluble dietary fiber","authors":"Mengxi Xie, Chiji Jie, Taiyuan Shi, Liangchen Zhang, Miao Yu","doi":"10.1016/j.focha.2024.100682","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100682","url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141231467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products. This review evaluates additives combination strategies to enhance the volume of gluten-free breads, based on data from 42 published papers. The literature was sourced from databases such as Google Scholar, Scopus, ScienceDirect, and Researchgate using “gluten-free bread”, “improvement”, and “additives” as keywords. Information on the additives used, main ingredient, other ingredient composition, increase in bread volume, and other ingredient contributions to the formulation was collected. The main ingredients used in gluten-free bread development were plotted on a bar graph. The contribution of other ingredients in the formulation and the percentage increase in bread volume were also calculated. The formulations strategies are typically structured as a major ingredient (usually a carbohydrate source) + additive + other ingredients. The major ingredient, often a starch or starch-rich matrix, forms the basic structure of the bread. Additives such as proteins, enzymes, fibers, and hydrocolloids are generally used with other ingredients such as fat sources, sweetener, protein, and fiber. The findings provide the overall strategy behind the increase of the volume of gluten-free breads.
{"title":"Improving gluten-free bread volume using additives: A review","authors":"William Asongni Djeukeu , Julien Armel Agamou Assiene , Fabrice Fabien Dongmo Dongho , Vanessa Guemkam Boudjeka , Adelaide Mawamba Demasse , Fernande Christine Biyegue Nyangono , Evariste Fedoung Fongzossie , Inocent Gouado","doi":"10.1016/j.focha.2024.100738","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100738","url":null,"abstract":"<div><p>The use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products. This review evaluates additives combination strategies to enhance the volume of gluten-free breads, based on data from 42 published papers. The literature was sourced from databases such as Google Scholar, Scopus, ScienceDirect, and Researchgate using “gluten-free bread”, “improvement”, and “additives” as keywords. Information on the additives used, main ingredient, other ingredient composition, increase in bread volume, and other ingredient contributions to the formulation was collected. The main ingredients used in gluten-free bread development were plotted on a bar graph. The contribution of other ingredients in the formulation and the percentage increase in bread volume were also calculated. The formulations strategies are typically structured as a major ingredient (usually a carbohydrate source) + additive + other ingredients. The major ingredient, often a starch or starch-rich matrix, forms the basic structure of the bread. Additives such as proteins, enzymes, fibers, and hydrocolloids are generally used with other ingredients such as fat sources, sweetener, protein, and fiber. The findings provide the overall strategy behind the increase of the volume of gluten-free breads.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001345/pdfft?md5=08e8a5fb26a8d529cab41113b20622a5&pid=1-s2.0-S2772753X24001345-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141438607","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 : 2024-05-27DOI: 10.1016/j.focha.2024.100739
Mohammed Elsafy , Mazahir H. Othman , Amro B. Hassan , Khitma A. Sir Elkhatim , Manhal Gobara Hamid , Mahbubjon Rahmatov , Tilal Sayed Abdelhalim
Pearl millet is widely recognized for its exceptional nutritional benefits and adaptability to harsh environmental conditions. Due to these valuable traits, it has become a staple food crop in various regions across the globe. This study investigates the impact of traditional processing methods on the phytochemical composition and antioxidant properties of Hulu-mur, a popular non-alcoholic beverage derived from Sudanese pearl millet. Hulu-mur processing, comprising malting, fermentation, and baking, significantly alters the biochemical makeup of the final product. Moreover, the study highlights that different processing stages using three distinct pearl millet landraces (Dembi Red, Dembi White, and Dembi Yellow) result in varied effects on the phytochemical profile and antioxidant activities. Notably, significant variations were observed in total flavonoid content (TFC), total phenolic content (TPC), carotenoids, tannins, and gamma-aminobutyric acid (GABA) among the landraces and throughout the processing stages. Accordingly, Hulu-mur flakes from Dembi Yellow exhibited the highest GABA content, whereas Dembi Red showed superior results in terms of TPC, carotenoids, and tannins. These findings suggest that traditional processing techniques preserve and potentially enhance the health-promoting properties of pearl millet, positioning Hulu-mur as a valuable dietary addition with significant nutritional benefits.
{"title":"Phytochemical components and antioxidant properties of traditional Sudanese pearl millet non-alcoholic drink","authors":"Mohammed Elsafy , Mazahir H. Othman , Amro B. Hassan , Khitma A. Sir Elkhatim , Manhal Gobara Hamid , Mahbubjon Rahmatov , Tilal Sayed Abdelhalim","doi":"10.1016/j.focha.2024.100739","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100739","url":null,"abstract":"<div><p>Pearl millet is widely recognized for its exceptional nutritional benefits and adaptability to harsh environmental conditions. Due to these valuable traits, it has become a staple food crop in various regions across the globe. This study investigates the impact of traditional processing methods on the phytochemical composition and antioxidant properties of <em>Hulu-mur</em>, a popular non-alcoholic beverage derived from Sudanese pearl millet. <em>Hulu-mur</em> processing, comprising malting, fermentation, and baking, significantly alters the biochemical makeup of the final product. Moreover, the study highlights that different processing stages using three distinct pearl millet landraces (Dembi Red, Dembi White, and Dembi Yellow) result in varied effects on the phytochemical profile and antioxidant activities. Notably, significant variations were observed in total flavonoid content (TFC), total phenolic content (TPC), carotenoids, tannins, and gamma-aminobutyric acid (GABA) among the landraces and throughout the processing stages. Accordingly, <em>Hulu-mur</em> flakes from Dembi Yellow exhibited the highest GABA content, whereas Dembi Red showed superior results in terms of TPC, carotenoids, and tannins. These findings suggest that traditional processing techniques preserve and potentially enhance the health-promoting properties of pearl millet, positioning <em>Hulu-mur</em> as a valuable dietary addition with significant nutritional benefits.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001357/pdfft?md5=539ff48ebbd0ca0ea7ca780b6ecd3aeb&pid=1-s2.0-S2772753X24001357-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141483213","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}