Food chemistry advances最新文献

The current study aims to modify the functional, physical, structural and nutritional characteristics of pea protein isolate. High-intensity ultrasound treatment was used at 20 kHz frequency and 25 % amplitude for 10 (US10), 20 (US20), or 30 (US30) min. Results indicated that ultrasound application enhanced the protein solubility and zeta potential. When compared to control samples, the foaming capacity (FC) and stability (FS) as well as emulsion activity (EA) and stability (ES) were also increased from 157.5, 42.03, 46.25 and 53.75 % up to 182.5, 81.57, 72.50 and 67.50 %, respectively. Besides, particle size was found to be lower for ultrasound treated samples (92.9–131.1 nm) in comparison to that of untreated commercial pea protein isolate (161.9 nm). Moreover, while the bioaccessibility of pea protein in untreated sample was calculated as 28.90 %, ultrasonication increased the retention of pea protein up to 49.36 %. It can be concluded from the results that the ultrasonication process can be used as an advantageous, green and non-thermal tool for obtaining protein isolates with improved techno-functional properties and nutritional quality. Therefore, this treatment might improve the characteristics, and thus increase the utilization of plant-based proteins, especially pea protein, in various food systems.

This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality.

The trend for eating foods which confer health benefits is increasing day by day. Spices are widely used in the world for adding flavor or aroma to different food products. Besides adding unique flavor and aroma to products several spices have been documented to possess functional and therapeutic abilities. Regular eating of these spices reduces the incidence of many diseases. Bakery products are consumed throughout the world and constitute one of the biggest food industries. Some spices that are not a part of our daily diet, have been incorporated into bakery products to enhance the nutritive and functional potential of the products as consumer demand is higher for more nutritious and health beneficial foods. The population is rising and the incidence of diseases is also increasing, so it has become necessary to add components like these spices for health benefits and to prevent the occurrence of many diseases. This review summarizes the functional and therapeutic potential of some underrated spices including rosemary, thyme, fenugreek, clove, cinnamon, oregano, and their incorporation to formulate the valuable bakery products.

Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics using response surface methodology. The optimised formulation consisting of 4.59 % milk fat, 19.24 % SCP, and 26.93 % sugar. Burfi formulations were developed with 10 % SCP (G₃), 20 % SCP (G₄), and control burfi (G₂) which undergo analysis for chemical parameters (moisture, fat, protein, ash, total carbohydrate, free fatty acid, 5-hydroxymethylfurfural, thiobarbituric acid, and peroxide value), microbiological counts (total plate count, coliform, yeast & mold), growth metrics (FI, BWG & FE) and biochemical impact on albino rats fed with burfi (G₃ and G₄). Results showed that the soya-fed groups (G₃ and G₄) experienced less weight gain and an increase in albumin (4.05 %), globulin (5.33 %), and total protein (4.05 %), while levels of total cholesterol (5.36 %), triglycerides (5.17 %), creatinine (2.78 %), glucose (2.70 %), aspartate aminotransferase (8.15 %), and alanine transaminase (15.71 %) were reduced as compared to the control burfi group (G₂). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food.

Trachyspermum ammi contains many important phytochemicals, including thymol, which is used to treat many diseases. This study aimed to check the membrane-stabilizing and clot-lysis capacity of the ethanol extract of T. ammi (ETA) and its main chemical component, thymol (THY). For this, we used hypotonic solution-induced erythrocyte lysing and egg-albumin protein denaturation for membrane-stabilizing capacity and human blood clot lysis for anti-atherombosis capacity. Further, we observed in silico study of THY and ntric oxide synthase (NOSs) isoform. The stabilizing effects of ETA and THY on the membrane changed depending on the concentration. At the highest concentration (160 μg/mL), they stopped the most bleeding, while the standard drug, acetylsalicylic acid, stopped less bleeding at the same concentration. In the erythrocyte lysing test, ETA showed 102.60 ± 0.01 and 75.83 ± 1.44% membrane protection. In the egg-albumin denaturation test, they showed 27.62 ± 0.02% and 56.71 ± 0.02% membrane protection, respectively. In our clot lysis experiment, ETA and THY also showed significant and concentration-dependent clot lysis capacity. The IC₅₀ and EC₅₀ values of THY were lower than ETA when it came to keeping the membrane stable and breaking up clots, respectively. In our in silico investigation, THY and NOSs showed significant binding interaction. Taken together, ETA and its major component, THY, exhibited potent membrane stabilizing activity and clot lysis activity in in vitro studies. Further studies are required to elucidate its other active principles and their biological effects, along with possible mechanisms.

The food industry faces challenges as consumers aim for perceived health and less processed food. Non-thermal plasma technology is a unique strategy aimed at the food industry in this age of green technology. The primary goal of using non-thermal plasma processing is to preserve the purity of food products, while also improving their sensory attributes, nutritional and functional content. Non-thermal plasma has already demonstrated notable advantages in spore, enzyme, and toxin inactivation. Recent research examinations demonstrate that plasma processing has captured the interest of food processing and storage. The current review describes the process of non-thermal or cold plasma methods for food industrial benefits, such as improved cooking quality, increased activity of enzymes, starch modification, microbial elimination, and retaining the purity of food during storage.

Urolithiasis, commonly known as kidney stones, affects a significant portion of the global population. This disease raises the risk of urinary tract infections and kidney failure. According to the WHO study, the anticipated incidence ranges from 1 to 13 percent in different parts of the globe. The recurrence rate of kidney stones is significant. There are effective treatment options, preventative strategies are needed for both new and reoccurring stones to lessen the financial and bodily consequences of urolithiasis. Recent research shows that how common urolithiasis is in both genders changes over time. Males over 35 now have a greater lifetime risk of developing urolithiasis than they did previously. This increased risk is attributed to the influence of sex hormones on urolithiasis. A large majority of scientific and clinical urology research, especially related to renal conditions, concentrates on the diagnosis and treatment of the ailment, with minimal focus on its etiology or recurrence prevention. This study aimed to offer a holistic assessment of the causes and processes of stone formation, metabolic abnormalities, and particularly preventative ways of disease recurrence. This study also advances public understanding of the connection between urolithiasis and dietary, fluid intake, and lifestyle decisions.

This study employed a simplex lattice mixture design to optimize cabbage chips by blending cabbage powder, maize flour, and rice flour. Fourteen formulations were created using Design-Expert® software, with sensory attributes including crispiness, taste, appearance, aroma, and overall acceptability assessed. The approach revealed that cabbage powder (12 %), maize flour (10 %), and rice flour (27.97 %) effectively produced chips with desirable characteristics. Proximate analysis of the final chips (per 100 g) indicated 409.69 kcal energy, 70.97 g carbohydrates, 7.22 g protein, 10.77 g fat, 5.52 g total sugar, 4.04 % moisture, and 7.00 g ash. Mineral analysis revealed 9.48 mg calcium, 84.26 mg potassium, and 38.46 mg magnesium. This research optimizes cabbage chips, emphasizing their balanced nutrition and potential as a healthier snack.

The study aimed to address the pervasive issue of inadequate nutrition in Bangladesh by analyzing eight distinct fish species, a pivotal step toward developing fish powder as a promising dietary supplement for nutritional enhancement. Samples from the Mathabhanga River in Chuadanga were rigorously processed and oven-dried to assess their nutritional properties, focusing on proximate composition, mineral content, and amino acid profile. Among the studied fish species, C. reba demonstrated the highest energy content (198.56 Kcal/100 g, p < 0.001), with notably elevated crude protein content (16.99 g/100 g, p < 0.001) compared to all except N. notopterus. The mineral composition order in fish powders was Ca > P > Fe > Na > Mg. Leucine emerged as the predominant essential amino acid (EAA) (6.84 to 32.15 mg/g, p < 0.001) among the species. O. pabo exhibited notably higher total EAA (∑EAA) levels (124.30 mg/g, p < 0.05) compared to other species. P. ticto showed a significantly higher ratio of total essential and non-essential amino acid content (∑EAA/∑NEAA) (0.41, p < 0.05) compared to other species. These findings underscored the nutritional value of the studied fish species, advocating their utilization as a dietary supplement to address malnutrition in Bangladesh.

A novel Arctium lappa L. polysaccharide zinc (ALP-Zn) complex was synthesized with success. The structural characteristics, stability, and in vitro digestive properties of ALP-Zn were studied. Moreover, the immunoreactivity of ALP-Zn on murine bone marrow-derived dendritic cells (BMDCs) was investigated by examining surface molecule expression, cytokine production and endocytosis. The results showed that the weight-average molecular weight (Mw) of ALP-Zn was 60,268 Da. ALP-Zn mainly consisted of fructose, arabinose, galactose, and glucose in a mass ratio of 50.74:27.94:12.49:7.26. Zn-O characteristic peak was identified by fourier transform infrared spectroscopy at 433.42 cm⁻¹, indicating that zinc was successfully complexed with ALP. The stability and in vitro digestive properties suggested that ALP-Zn had good stability and biological acceptability. Furthermore, ALP and ALP-Zn demonstrated excellent immunological effects on dendritic cells (DCs). After being treated with ALP and ALP-Zn, CD80 and CD86 expression on the surface of DCs were increased and DCs maturation was induced. Moreover, ALP and ALP-Zn also significantly reduced DC endocytosis and increased cytokine (IFN-γ, TNF-α, IL-1β and IL-6). As a consequence, ALP-Zn complex could be as a potential zinc supplement with immune properties.