Pub Date : 2024-12-21DOI: 10.1016/j.focha.2024.100870
Hengheng Wang , Huan Xiang , Dongxiao Sun-Waterhouse , Danyang Shu , Chun Cui , Yueqi Wang
Diabetes often causes serious kidney damage, it has been reported that seabuckthorn seed protein (SSP) has significant hypoglycemic activity, but the specific effect on renal function has not been reported. This study aims at deeply exploring the renoprotective benefits of SSP. SSP (protein content 80.23 ± 2.0%) was used to treat the db/db mice (50–250 mg/kg/d). Such SSP treatment could significantly reduce the typical symptoms of renal dysfunction including body weight, kidney index, tissue, blood and urinary parameters. SSP had stable hypoglycemic activity and enhanced the glucose tolerance of db/db mice, in addition, SSP was more effective than metformin in reducing proteinuria, serum creatinine, serum uric acid, serum AGEs (Advanced Glycation End Products) and MDA (Malondialdehyde) in renal tissue. SSP exerted actions against renal lesion likely via hypoglycemic effect, and mitigation of oxidative damage. Thus, it is technically feasible and economically viable to generate SSP as a potential renoprotective protein resource for the prevention of diabetic nephropathy.
{"title":"Protective effect of seabuckthorn seed protein on renal function in diabetic mice","authors":"Hengheng Wang , Huan Xiang , Dongxiao Sun-Waterhouse , Danyang Shu , Chun Cui , Yueqi Wang","doi":"10.1016/j.focha.2024.100870","DOIUrl":"10.1016/j.focha.2024.100870","url":null,"abstract":"<div><div>Diabetes often causes serious kidney damage, it has been reported that seabuckthorn seed protein (SSP) has significant hypoglycemic activity, but the specific effect on renal function has not been reported. This study aims at deeply exploring the renoprotective benefits of SSP. SSP (protein content 80.23 ± 2.0%) was used to treat the db/db mice (50–250 mg/kg/d). Such SSP treatment could significantly reduce the typical symptoms of renal dysfunction including body weight, kidney index, tissue, blood and urinary parameters. SSP had stable hypoglycemic activity and enhanced the glucose tolerance of db/db mice, in addition, SSP was more effective than metformin in reducing proteinuria, serum creatinine, serum uric acid, serum AGEs (Advanced Glycation End Products) and MDA (Malondialdehyde) in renal tissue. SSP exerted actions against renal lesion likely via hypoglycemic effect, and mitigation of oxidative damage. Thus, it is technically feasible and economically viable to generate SSP as a potential renoprotective protein resource for the prevention of diabetic nephropathy.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100870"},"PeriodicalIF":0.0,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180386","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 : 2024-12-18DOI: 10.1016/j.focha.2024.100872
Bilna Joseph , Bhavadharani M , Nivetha S , Lavanya M , Jagan Mohan R , N Baskaran , S Vignesh
The global market for functional beverages made from plant-based or non-dairy milk is rapidly growing. In developing tropical countries, plant-based food resources are insufficient to meet the protein needs of humans and animals. Millets, particularly barnyard millet, offer significant nutritional benefits due to their drought and pest resistance, high energy yield, and rich content of fiber, protein, iron, and zinc. This study developed eight health drink samples using barnyard millet and Spirulina sp., fermented with Lactobacillus rhamnosus and Saccharomyces cerevisiae. The protein content of bacterial fermented samples ranged from 1.39 % to 4.61 %, and yeast fermented samples from 2.52 % to 4.09 %. Carbohydrate content ranged from 5 % to 14.8 %, suitable for diabetics. The energy value ranked as LRFFD > LRFUFD > SCFFD > SCFUFD > SCFSP > LRFSP > LRFM > SCFM. Bacterial fermented samples had viscosities from 37.55 to 49.49 Pa.s., and fungal fermented samples from 37.55 to 49.59 Pa.s. GC–MS analysis identified oleic acid, which lowers cholesterol and reduces inflammation, and hexadecenoic acid, beneficial in managing Alzheimer's disease. Probiotics in the drinks support gastrointestinal health. Sensory evaluation showed that the LRFFD and SCFFD drinks had a good taste due to the incorporation of flavour.
{"title":"Synbiotic fermented barnyard millet drink: Exploring its nutritional profile, sensory attributes, and bioactive health potentials","authors":"Bilna Joseph , Bhavadharani M , Nivetha S , Lavanya M , Jagan Mohan R , N Baskaran , S Vignesh","doi":"10.1016/j.focha.2024.100872","DOIUrl":"10.1016/j.focha.2024.100872","url":null,"abstract":"<div><div>The global market for functional beverages made from plant-based or non-dairy milk is rapidly growing. In developing tropical countries, plant-based food resources are insufficient to meet the protein needs of humans and animals. Millets, particularly barnyard millet, offer significant nutritional benefits due to their drought and pest resistance, high energy yield, and rich content of fiber, protein, iron, and zinc. This study developed eight health drink samples using barnyard millet and <em>Spirulina</em> sp., fermented with <em>Lactobacillus rhamnosus</em> and <em>Saccharomyces cerevisiae</em>. The protein content of bacterial fermented samples ranged from 1.39 % to 4.61 %, and yeast fermented samples from 2.52 % to 4.09 %. Carbohydrate content ranged from 5 % to 14.8 %, suitable for diabetics. The energy value ranked as LRFFD > LRFUFD > SCFFD > SCFUFD > SCFSP > LRFSP > LRFM > SCFM. Bacterial fermented samples had viscosities from 37.55 to 49.49 Pa.s., and fungal fermented samples from 37.55 to 49.59 Pa.s. GC–MS analysis identified oleic acid, which lowers cholesterol and reduces inflammation, and hexadecenoic acid, beneficial in managing Alzheimer's disease. Probiotics in the drinks support gastrointestinal health. Sensory evaluation showed that the LRFFD and SCFFD drinks had a good taste due to the incorporation of flavour.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100872"},"PeriodicalIF":0.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180387","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 : 2024-12-18DOI: 10.1016/j.focha.2024.100873
Ali Tekin , Hilal Kanmaz , Büşra Kaya , Erhan Sulejmani , Ali Adnan Hayaloğlu
The aim of the study is to characterize the effects of curing conditions on the chemical composition, peptides, texture and volatile components of Arapgir bagged sausage (torba sucuk). For this purpose, two batches of dry fermented sausages (sucuk), R (room or natural, at 25 °C, 28 % relative humidity) and C (controlled cabin condition, 15 °C, 42 %), were analyzed over the storage days (0, 3, 7 and 14 days after fermentation). The highest acidity or lowest pH was found in R sucuk during fermentation (P<0.05). DPPH antioxidant activity was significantly higher in the C sucuks than R sucuks at the days 3 and 14 of fermentation (P<0.05). The RP-HPLC peptides were at higher extent in the C sucuk than in the R sucuk. A total of 55 volatiles were characterized and the total content of volatile substances after 14 days of fermentation was higher in the C sucuk than in the R sucuk. The fermentation method under controlled cabin condition (C) resulted in firmer, less brittle and stiffer sucuks than the natural production method (R). The results show that the use of the C method in the production of torba sucuk improves the volatile profile, texture and bioactivity of the sucuk samples.
{"title":"Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)","authors":"Ali Tekin , Hilal Kanmaz , Büşra Kaya , Erhan Sulejmani , Ali Adnan Hayaloğlu","doi":"10.1016/j.focha.2024.100873","DOIUrl":"10.1016/j.focha.2024.100873","url":null,"abstract":"<div><div>The aim of the study is to characterize the effects of curing conditions on the chemical composition, peptides, texture and volatile components of Arapgir bagged sausage (<em>torba sucuk</em>). For this purpose, two batches of dry fermented sausages (<em>sucuk</em>), R (room or natural, at 25 °C, 28 % relative humidity) and C (controlled cabin condition, 15 °C, 42 %), were analyzed over the storage days (0, 3, 7 and 14 days after fermentation). The highest acidity or lowest pH was found in R sucuk during fermentation (<em>P<</em>0.05). DPPH antioxidant activity was significantly higher in the C sucuks than R sucuks at the days 3 and 14 of fermentation (<em>P</em><0.05). The RP-HPLC peptides were at higher extent in the C sucuk than in the R sucuk. A total of 55 volatiles were characterized and the total content of volatile substances after 14 days of fermentation was higher in the C sucuk than in the R sucuk. The fermentation method under controlled cabin condition (C) resulted in firmer, less brittle and stiffer sucuks than the natural production method (R). The results show that the use of the C method in the production of <em>torba sucuk</em> improves the volatile profile, texture and bioactivity of the sucuk samples.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100873"},"PeriodicalIF":0.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180389","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 : 2024-12-17DOI: 10.1016/j.focha.2024.100875
Ika Noer Syamsiana , Mohammad Wildan Fikri Amrullah , Muhammad Akhlis Rizza , Wahyu Aulia Nurwicaksana , Zakiyah Irfin , Ratna Ika Putri , Cahya Rahmad
The food processing is confronted with significant challenges in the maintenance of food safety and quality. This is particularly the case with the use of heat-based preservation methods, which have the potential to reduce the content of essential nutrients. This study focuses on the design and implementation of pulsed electric field (PEF) system for milk sterilization. The objective is to develop a more efficient and economical alternative solution for milk preservation. PEF technology functions by applying a high-voltage pulse generator is developed using a flyback transformer, with duty cycle and frequency settings determined through the application of fuzzy logic control (FLC). The result is developed in this study capable of producing a variable output voltages within the range of 14.5 kV to 21 .6kV. the production cost of the device was only USD 456.00, a significant reduction compared to the USD 1,843.00 typically required for similar high-voltage pulse generators. This cost-effective solution not only ensure compliance with international food safety standards but also enhanges the global competitiveness of SMEs, positioning them to capitalize on emerging market opportunities.
{"title":"Empowering small-scale industries food safety: Designing fuzzy controlled pulse electric field pasteurization","authors":"Ika Noer Syamsiana , Mohammad Wildan Fikri Amrullah , Muhammad Akhlis Rizza , Wahyu Aulia Nurwicaksana , Zakiyah Irfin , Ratna Ika Putri , Cahya Rahmad","doi":"10.1016/j.focha.2024.100875","DOIUrl":"10.1016/j.focha.2024.100875","url":null,"abstract":"<div><div>The food processing is confronted with significant challenges in the maintenance of food safety and quality. This is particularly the case with the use of heat-based preservation methods, which have the potential to reduce the content of essential nutrients. This study focuses on the design and implementation of pulsed electric field (PEF) system for milk sterilization. The objective is to develop a more efficient and economical alternative solution for milk preservation. PEF technology functions by applying a high-voltage pulse generator is developed using a flyback transformer, with duty cycle and frequency settings determined through the application of fuzzy logic control (FLC). The result is developed in this study capable of producing a variable output voltages within the range of 14.5 kV to 21 .6kV. the production cost of the device was only USD 456.00, a significant reduction compared to the USD 1,843.00 typically required for similar high-voltage pulse generators. This cost-effective solution not only ensure compliance with international food safety standards but also enhanges the global competitiveness of SMEs, positioning them to capitalize on emerging market opportunities.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100875"},"PeriodicalIF":0.0,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179853","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}
Precooling is necessary in the postharvest chain to preserve the quality and increase the shelf life of various crops. The following research was performed to understand the necessity of precooling in potatoes and optimize the precooling parameters to retain their quality during standard cold storage. Hence, the study was conducted in two parts. In the first part, the Kufri Jyoti potatoes were subjected to field heat for 0 – 64 h, then were precooled for 48 h before sending to cold storage for 60 days. The results demonstrated that when the time delay (TD) was doubled, weight loss increased by 50 %, moisture content decreased by 1.46 %, texture decreased by 4.1 %, pH decreased by 1.4 %, total soluble solid content (TSS) decreased by 3 %, and color deviation increased by 7 %. These observations demonstrated a reduction in potato quality with a raise in TD between harvest and cooling. In the next section, the samples were subjected to precooling for 48 h at varying temperature (TP) (6 °C, 8 °C, and 10 °C) and relative humidity (RHP) (87 %, 91 %, and 95 %), and the impact was analyzed on the same responses after cold storage of 60 days. Regression models were built for every dependent variable, and models with non-significant lack-of-fit were utilized for optimization. The results of this study demonstrated that precooling helped in reducing the quality deterioration in cold-stored potatoes.
{"title":"Necessity and impact of precooling of potato for quality retention during cold storage","authors":"Aphiya Amulya Palle , Bhupinder Kaur , Prem Prakash Srivastav","doi":"10.1016/j.focha.2024.100874","DOIUrl":"10.1016/j.focha.2024.100874","url":null,"abstract":"<div><div>Precooling is necessary in the postharvest chain to preserve the quality and increase the shelf life of various crops. The following research was performed to understand the necessity of precooling in potatoes and optimize the precooling parameters to retain their quality during standard cold storage. Hence, the study was conducted in two parts. In the first part, the Kufri Jyoti potatoes were subjected to field heat for 0 – 64 h, then were precooled for 48 h before sending to cold storage for 60 days. The results demonstrated that when the time delay (TD) was doubled, weight loss increased by 50 %, moisture content decreased by 1.46 %, texture decreased by 4.1 %, pH decreased by 1.4 %, total soluble solid content (TSS) decreased by 3 %, and color deviation increased by 7 %. These observations demonstrated a reduction in potato quality with a raise in TD between harvest and cooling. In the next section, the samples were subjected to precooling for 48 h at varying temperature (T<sub>P</sub>) (6 °C, 8 °C, and 10 °C) and relative humidity (RH<sub>P</sub>) (87 %, 91 %, and 95 %), and the impact was analyzed on the same responses after cold storage of 60 days. Regression models were built for every dependent variable, and models with non-significant lack-of-fit were utilized for optimization. The results of this study demonstrated that precooling helped in reducing the quality deterioration in cold-stored potatoes.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100874"},"PeriodicalIF":0.0,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179861","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}
The aim of the study was to determine the chemical and functional qualities of supplemental food products derived from malted rice, soybean, and pumpkin pulp. Paddy rice was steeped in water, germinated, kilned, winnowed, and dehusked before drying and milling. Soybean flour is made by soaking, drying, boiling, oven drying, and milling the seeds. The pumpkin was then washed, skinned, and diced before the fiber and seeds were removed before slicing, blanching, crushing, and sieving before being oven dried to make pumpkin flour. The proximate composition ranged from 20.49 - 41.07 % protein, 8.00 - 10.30 % moisture, 1.75 - 3.10 % ash, 0.50 - 8.25 % fat, 1.85 - 5.00 % fiber, and 13.16 - 63.96 % carbohydrate. The bulk density ranged from 0.16 - 0.81 g/ml, while the water absorption capacity was 8.50 - 18.50 %. The micronutrient values indicated 162.64 - 558.95 IU vitamin A, 0.44 - 1.17 mg/g iron, and 0.50 - 1.02 mg/g calcium. Statistical significance accepted at p < 0.05 using statistical package for service solution (SPSS) software version 23.00. This study shown that extremely nutritious, ready-to-eat supplemental food products made from malted rice, soybean, and pumpkin pulp flour blends may meet the nutritional demands of babies and young children.
{"title":"Evaluation of nutritional qualities of complementary food produce from malted rice, soybean and pumpkin pulp flour","authors":"Onwuchekwa Amarachi Ihedinachi , Charles Chiedu Udeh , Ernest Eguono Emojorho , Ahunna Onyinyechi Amonyeze , Spencer Ifeanyi Nwaorgu , Chioma Cecilia Aniemena","doi":"10.1016/j.focha.2024.100863","DOIUrl":"10.1016/j.focha.2024.100863","url":null,"abstract":"<div><div>The aim of the study was to determine the chemical and functional qualities of supplemental food products derived from malted rice, soybean, and pumpkin pulp. Paddy rice was steeped in water, germinated, kilned, winnowed, and dehusked before drying and milling. Soybean flour is made by soaking, drying, boiling, oven drying, and milling the seeds. The pumpkin was then washed, skinned, and diced before the fiber and seeds were removed before slicing, blanching, crushing, and sieving before being oven dried to make pumpkin flour. The proximate composition ranged from 20.49 - 41.07 % protein, 8.00 - 10.30 % moisture, 1.75 - 3.10 % ash, 0.50 - 8.25 % fat, 1.85 - 5.00 % fiber, and 13.16 - 63.96 % carbohydrate. The bulk density ranged from 0.16 - 0.81 g/ml, while the water absorption capacity was 8.50 - 18.50 %. The micronutrient values indicated 162.64 - 558.95 IU vitamin A, 0.44 - 1.17 mg/g iron, and 0.50 - 1.02 mg/g calcium. Statistical significance accepted at <em>p</em> < 0.05 using statistical package for service solution (SPSS) software version 23.00. This study shown that extremely nutritious, ready-to-eat supplemental food products made from malted rice, soybean, and pumpkin pulp flour blends may meet the nutritional demands of babies and young children.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100863"},"PeriodicalIF":0.0,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180429","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 : 2024-12-11DOI: 10.1016/j.focha.2024.100859
Nida Khan , K. Sudhakar , R. Mamat
Traditional open sun drying methods face issues such as weather dependence, contamination risk, inconsistent drying rates, and nutrient loss. This study investigates a novel photovoltaic (PV)-integrated solar dryer designed to improve seaweed drying efficiency by effectively removing moisture content. Addressing the needs of Malaysian seaweed growers for a reliable and efficient drying method, this research compares conventional open sun drying with solar drying by evaluating key parameters such as moisture removal rate, drying rate, and dryer efficiency. Using a sample size of 100 grams, experimental results demonstrated that moisture loss was higher with solar drying, resulting in significantly lower final weights for Sargassum polycystum (43.8 g) and Cystoseira barbata (40.1 g) compared to open sun drying (55.81 g and 52.9 g, respectively). The drying rate for seaweed in the solar dryer was also higher, with Sargassum polycystum at 7.03 g/hr and Cystoseira barbata at 7.5 g/hr, compared to 5.52 g/hr and 5.89 g/hr for open sun drying. Additionally, the drying efficiency of the solar dryer outperformed open sun drying, with Sargassum polycystum achieving 9.52 % and Cystoseira barbata 10.13 %, compared to 7.4 % and 7.9 %, respectively, for open sun drying. Economic analysis revealed an estimated annual profit of USD 2270, indicating the economic viability of the proposed system. The findings suggest that the PV-integrated solar dryer offers a promising alternative to traditional drying methods, providing enhanced efficiency and economic benefits for seaweed farmers.
{"title":"Seaweed processing: efficiency, kinetics, and quality attributes under solar drying","authors":"Nida Khan , K. Sudhakar , R. Mamat","doi":"10.1016/j.focha.2024.100859","DOIUrl":"10.1016/j.focha.2024.100859","url":null,"abstract":"<div><div>Traditional open sun drying methods face issues such as weather dependence, contamination risk, inconsistent drying rates, and nutrient loss. This study investigates a novel photovoltaic (PV)-integrated solar dryer designed to improve seaweed drying efficiency by effectively removing moisture content. Addressing the needs of Malaysian seaweed growers for a reliable and efficient drying method, this research compares conventional open sun drying with solar drying by evaluating key parameters such as moisture removal rate, drying rate, and dryer efficiency. Using a sample size of 100 grams, experimental results demonstrated that moisture loss was higher with solar drying, resulting in significantly lower final weights for <em>Sargassum polycystum</em> (43.8 g) and <em>Cystoseira barbata</em> (40.1 g) compared to open sun drying (55.81 g and 52.9 g, respectively). The drying rate for seaweed in the solar dryer was also higher, with <em>Sargassum polycystum</em> at 7.03 g/hr and <em>Cystoseira barbata</em> at 7.5 g/hr, compared to 5.52 g/hr and 5.89 g/hr for open sun drying. Additionally, the drying efficiency of the solar dryer outperformed open sun drying, with <em>Sargassum polycystum</em> achieving 9.52 % and <em>Cystoseira barbata</em> 10.13 %, compared to 7.4 % and 7.9 %, respectively, for open sun drying. Economic analysis revealed an estimated annual profit of USD 2270, indicating the economic viability of the proposed system. The findings suggest that the PV-integrated solar dryer offers a promising alternative to traditional drying methods, providing enhanced efficiency and economic benefits for seaweed farmers.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100859"},"PeriodicalIF":0.0,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179862","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}
Duckweed is considered a promising plant-based ingredient for future foods. In this study, duckweed polysaccharide (DPS) and protein (DPT) were extracted and characterized for their compositions and digestibility compared to the parent duckweed (Wolffia globosa) powder (DWP). DPS mainly consisted of carbohydrates (55 %w/w), followed by proteins (17 %w/w) and phenolic compounds (11 %w/w). While DPT showed significantly higher proteins (66 %w/w) and phenolics (27 %w/w), but lower in carbohydrates (11 %w/w). From monosaccharide analysis of DPS, galactose (72 % mol), glucose (22 % mol), and arabinose (7 % mol) were detected, implying the presence of arabinogalactan and starch. The presence of starch led to significantly higher digestibility of DPS in the oral phase compared to the gastric and intestine phases in the simulated gastrointestinal (GI) tract. Changes in molecular weight profiles were also observed after digestion, but its degree of hydrolysis indicating the digestibility was low. For DPT, aspartate, glutamate, and leucine were major amino acids. It exhibited low digestibility with the degree of hydrolysis comparable to that of DWP. The FT-IR spectra revealed that the main functional groups of polysaccharides and proteins were present in both extracts. Overall, Wolffia polysaccharide and protein extracts resisted digestion in the GI tract and should be further investigated their prebiotic potentials for improving gut health.
{"title":"Chemical composition and in vitro digestibility of duckweed (Wolffia globosa) and its polysaccharide and protein fractions","authors":"Sirajit Dhamaratana , Pawadee Methacanon , Suvimol Charoensiddhi","doi":"10.1016/j.focha.2024.100867","DOIUrl":"10.1016/j.focha.2024.100867","url":null,"abstract":"<div><div>Duckweed is considered a promising plant-based ingredient for future foods. In this study, duckweed polysaccharide (DPS) and protein (DPT) were extracted and characterized for their compositions and digestibility compared to the parent duckweed (<em>Wolffia globosa</em>) powder (DWP). DPS mainly consisted of carbohydrates (55 %w/w), followed by proteins (17 %w/w) and phenolic compounds (11 %w/w). While DPT showed significantly higher proteins (66 %w/w) and phenolics (27 %w/w), but lower in carbohydrates (11 %w/w). From monosaccharide analysis of DPS, galactose (72 % mol), glucose (22 % mol), and arabinose (7 % mol) were detected, implying the presence of arabinogalactan and starch. The presence of starch led to significantly higher digestibility of DPS in the oral phase compared to the gastric and intestine phases in the simulated gastrointestinal (GI) tract. Changes in molecular weight profiles were also observed after digestion, but its degree of hydrolysis indicating the digestibility was low. For DPT, aspartate, glutamate, and leucine were major amino acids. It exhibited low digestibility with the degree of hydrolysis comparable to that of DWP. The FT-IR spectra revealed that the main functional groups of polysaccharides and proteins were present in both extracts. Overall, <em>Wolffia</em> polysaccharide and protein extracts resisted digestion in the GI tract and should be further investigated their prebiotic potentials for improving gut health.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100867"},"PeriodicalIF":0.0,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180384","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}
The WHO reports that more than 85 % of people in developing countries rely on traditional medicine and use indigenous herbs for primary healthcare. These plant-based indigenous drugs are cheaper, safer and readily available in rural areas. Alstonia scholaris (L.) R. Br. has ethnomedicinal potential due to its active phytochemicals, has been an important constituent of Chinese medicine and is used as a remedy against various ailments. This review presents the findings of papers on the pharmacological potential of A. scholaris, highlighting the phytochemistry and pharmacological applications of its phytochemical ingredients. The literature from various databases including the research work done by the authors was screened. Both epidemiological and experimental studies indicate the potent action of its phyto-ingredients in respiratory, cardiovascular, gastrointestinal, and reproductive disorders in humans and animals. Systematic and mechanistic studies are further required to validate and enhance existing local use of its phyto-ingredients and give clues of potential remedies to fully exploit their benefits.
{"title":"Unveiling the ethnomedicinal potential of Alstonia scholaris (L.) R. Br.: A comprehensive review on phytochemistry, pharmacology and its applications","authors":"Pawan Kumar Verma , Sheen Tukra , Bhawani Singh , Priyanka Sharma , Gholamreza Abdi , Zuhaib F. Bhat","doi":"10.1016/j.focha.2024.100866","DOIUrl":"10.1016/j.focha.2024.100866","url":null,"abstract":"<div><div>The WHO reports that more than 85 % of people in developing countries rely on traditional medicine and use indigenous herbs for primary healthcare. These plant-based indigenous drugs are cheaper, safer and readily available in rural areas. <em>Alstonia scholaris</em> (L.) R. Br. has ethnomedicinal potential due to its active phytochemicals, has been an important constituent of Chinese medicine and is used as a remedy against various ailments. This review presents the findings of papers on the pharmacological potential of <em>A. scholaris</em>, highlighting the phytochemistry and pharmacological applications of its phytochemical ingredients. The literature from various databases including the research work done by the authors was screened. Both epidemiological and experimental studies indicate the potent action of its phyto-ingredients in respiratory, cardiovascular, gastrointestinal, and reproductive disorders in humans and animals. Systematic and mechanistic studies are further required to validate and enhance existing local use of its phyto-ingredients and give clues of potential remedies to fully exploit their benefits.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100866"},"PeriodicalIF":0.0,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179682","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 : 2024-12-09DOI: 10.1016/j.focha.2024.100862
Anjum Zerin Rupa , Abu Torab M.A. Rahim , Md. Hemayet Hossain , Khondoker Shahin Ahmed
A comprehensive nutritional and phytochemical study of Bangladeshi cereals and pseudograins is required to demonstrate their significance as functional foods. Black and red aman (rainy to winter season) rice (Oryza sativa), wheat (Triticum aestivum), maize (Zea mays), oat (Avena sativa), black and yellow buckwheat (Fagopyrum esculentum), chia (Salvia hispanica) and quinoa (Chenopodium quinoa) have been analysed for their proximate composition, total phenolics, flavonoid and antioxidant capacity, DPPH activity, ABTS activity, FRAP assay and HPLC polyphenol profiling. Chia showed highest protein, fat and dietary fibre contents among all samples. Black rice extract contained higher amounts of TAC, TPC, and TFC while yellow buckwheat exhibited the highest TAC (176.33 mg AAE/100 g) activity. Black rice among cereal samples revealed the most TPC (90.58 mg GAE/100 g) and TFC (58.84 mg QE/100). The HPLC profiling of polyphenol revealed that red aman rice and quinoa contained highest epicatechin concentration (13.05 and 104.26 mg/100 gm in dry extract). On the other hand, red aman rice and black buckwheat extracts showed the lowest IC50 values in ABTS (19.00 and 9.35 µg/mL) and DPPH (9.35 and 43.45 µg/mL) assays. In FRAP test, methanolic grain extracts depicted significantly higher reducing power compared to the standard. Therefore, these cereals and pseudograins showed bioactive polyphenolic compounds that may be useful in dietary management of various diseases.
{"title":"Nutritional, phytochemical and antioxidant properties of Bangladeshi pigmented rice (red and black), grains and pseudograins","authors":"Anjum Zerin Rupa , Abu Torab M.A. Rahim , Md. Hemayet Hossain , Khondoker Shahin Ahmed","doi":"10.1016/j.focha.2024.100862","DOIUrl":"10.1016/j.focha.2024.100862","url":null,"abstract":"<div><div>A comprehensive nutritional and phytochemical study of Bangladeshi cereals and pseudograins is required to demonstrate their significance as functional foods. Black and red aman (rainy to winter season) rice (<em>Oryza sativa</em>), wheat (Triticum aestivum), maize (<em>Zea mays</em>), oat (<em>Avena</em> sativa), black and yellow buckwheat (<em>Fagopyrum esculentum</em>), chia (<em>Salvia hispanica</em>) and quinoa (<em>Chenopodium quinoa</em>) have been analysed for their proximate composition, total phenolics, flavonoid and antioxidant capacity, DPPH activity, ABTS activity, FRAP assay and HPLC polyphenol profiling. Chia showed highest protein, fat and dietary fibre contents among all samples. Black rice extract contained higher amounts of TAC, TPC, and TFC while yellow buckwheat exhibited the highest TAC (176.33 mg AAE/100 g) activity. Black rice among cereal samples revealed the most TPC (90.58 mg GAE/100 g) and TFC (58.84 mg QE/100). The HPLC profiling of polyphenol revealed that red aman rice and quinoa contained highest epicatechin concentration (13.05 and 104.26 mg/100 gm in dry extract). On the other hand, red aman rice and black buckwheat extracts showed the lowest IC<sub>50</sub> values in ABTS (19.00 and 9.35 µg/mL) and DPPH (9.35 and 43.45 µg/mL) assays. In FRAP test, methanolic grain extracts depicted significantly higher reducing power compared to the standard. Therefore, these cereals and pseudograins showed bioactive polyphenolic compounds that may be useful in dietary management of various diseases.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100862"},"PeriodicalIF":0.0,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179863","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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