Christus C. Miderho, Lucy G. Njue, George O. Abong'
Background
Konzo is attributed to inadequate cassava processing and consumption of cassava meals with little protein, which is characterized by a neurological disorder that causes paralysis of the lower limbs. However, the exposure to cyanide in the Mwana health zone is still unknown while the prevalence of konzo is assumed to be high compared with other areas in the Democratic Republic of Congo (DRC).
Results
The results showed that women are the most affected (56.7%), followed by young people under the age of 10 (27%), and people from low socioeconomic class at 93.4%. The prevalence of konzo in Burhinyi is 0.06%. Cyanide intake by the population of Burhinyi ranged from 26 to 271 mg/kg bw/day at the 95th percentile through consumption of cassava-based ugali. Margin of exposure was around 0.271 and 0.393 g/person/day.
Conclusion
Poor people, women, and children are more at risk for konzo disease due to a diet dominated by under processed food made from cassava. However, since 2011, the study area's konzo prevalence has remained constant.
{"title":"Assessment of cyanide intake through consumption of cassava-based diets in the Democratic Republic of Congo","authors":"Christus C. Miderho, Lucy G. Njue, George O. Abong'","doi":"10.1002/jsf2.131","DOIUrl":"10.1002/jsf2.131","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Konzo is attributed to inadequate cassava processing and consumption of cassava meals with little protein, which is characterized by a neurological disorder that causes paralysis of the lower limbs. However, the exposure to cyanide in the Mwana health zone is still unknown while the prevalence of konzo is assumed to be high compared with other areas in the Democratic Republic of Congo (DRC).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results showed that women are the most affected (56.7%), followed by young people under the age of 10 (27%), and people from low socioeconomic class at 93.4%. The prevalence of konzo in Burhinyi is 0.06%. Cyanide intake by the population of Burhinyi ranged from 26 to 271 mg/kg bw/day at the 95th percentile through consumption of cassava-based <i>ugali</i>. Margin of exposure was around 0.271 and 0.393 g/person/day.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Poor people, women, and children are more at risk for konzo disease due to a diet dominated by under processed food made from cassava. However, since 2011, the study area's konzo prevalence has remained constant.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 7","pages":"310-319"},"PeriodicalIF":0.0,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41559821","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 approval status of a genetically modified (GM) event varies from country to country. GM events approved in one country (considered as authorized GM or AGM) may not necessarily have the same approval status in other countries (considered as unauthorized GM or UGM). Detecting UGM in the supply chain is a challenge as the genetic information is not always available. In India, four Bt cotton events are approved, whereas several other GM events have been imported for research purposes. Many food derivatives (non-GM) are being imported from the countries where GM events of food crops are approved so it is necessary to track the unauthorized entry of GM products. Selected consignments or food products need to be checked for GM status for regulatory compliance. In farmers' fields, the chances of unintentional introgression or adventitious presence of transgenes also need to be monitored in a systematic manner. An appropriate strategy needs to be developed to check for UGM in the food and agricultural supply chain. In this article, approaches for UGM detection have been discussed with a focus on application in the Indian context. Detection methods based on the GMO matrix, multiplex PCR, real-time PCR (qPCR), and loop-mediated isothermal amplification (LAMP) could be employed keeping in view the regulatory requirement or practical application. For checking UGM with unknown genetic construct, methods such as next-generation sequencing (NGS) may be employed. The advantages and disadvantages of the different approaches are discussed in the function of the analytical strategy and its application for control purposes.
{"title":"Approaches to check unauthorized genetically modified events in supply chain: Challenges and solutions in the Indian context","authors":"Monika Singh, Nina Papazova, Raghavendra Aminedi, Marie-Alice Fraiture, Nancy Roosens, Gurinderjit Randhawa","doi":"10.1002/jsf2.115","DOIUrl":"10.1002/jsf2.115","url":null,"abstract":"<p>The approval status of a genetically modified (GM) event varies from country to country. GM events approved in one country (considered as authorized GM or AGM) may not necessarily have the same approval status in other countries (considered as unauthorized GM or UGM). Detecting UGM in the supply chain is a challenge as the genetic information is not always available. In India, four <i>Bt</i> cotton events are approved, whereas several other GM events have been imported for research purposes. Many food derivatives (non-GM) are being imported from the countries where GM events of food crops are approved so it is necessary to track the unauthorized entry of GM products. Selected consignments or food products need to be checked for GM status for regulatory compliance. In farmers' fields, the chances of unintentional introgression or adventitious presence of transgenes also need to be monitored in a systematic manner. An appropriate strategy needs to be developed to check for UGM in the food and agricultural supply chain. In this article, approaches for UGM detection have been discussed with a focus on application in the Indian context. Detection methods based on the GMO matrix, multiplex PCR, real-time PCR (qPCR), and loop-mediated isothermal amplification (LAMP) could be employed keeping in view the regulatory requirement or practical application. For checking UGM with unknown genetic construct, methods such as next-generation sequencing (NGS) may be employed. The advantages and disadvantages of the different approaches are discussed in the function of the analytical strategy and its application for control purposes.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 5","pages":"184-195"},"PeriodicalIF":0.0,"publicationDate":"2023-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43757779","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}
Lídia S. Pereira, Gabriel B. Taveira, Thaynã A. M. Souza, André O. Carvalho, Virginia S. Carvalho, Rosana Rodrigues, Katia Valevski S. Fernandes, Erica O. Mello, Valdirene M. Gomes
Background
A diverse set of antimicrobial molecules have been found mainly in the seeds and fruits of Capsicum annuum UENF1381, accession resistant to different phytopathogenic microorganisms, like bacteria of the genus Xanthomonas and fungi of the genus Colletotrichum. However, there is little information about the defense mechanisms in other plant organs. The work aimed to study the induction of resistance in leaves and roots of C. annuum through the identification and characterization of antimicrobial peptides against Colletotrichum scovillei, one of the main pathogens of the crop.
Results
Based on the results of differential protein expression in response to infection, the extracts, LC48 (Control Leaf mock inoculated 48 h), and RC48 (Control Root mock inoculated 48 h) were selected. Analysis on the HPLC system resulted in 23 fractions (L1 to L23) obtained from the LC48 extract and 27 fractions from the RC48 extract (R1 to R27). Our results show that 10 μg mL−1 of the L1 fraction is able to inhibit 88.4% of fungal growth, causing cell membrane permeabilization, endogenous reactive oxygen species induction and mitochondrial activity reduction. The peptide in the L1 fraction, named CaLPI, showed similarities with different sequences of proteinase inhibitors.
Conclusion
The study provides information on the diversity of antimicrobial proteins and peptides present in the leaves and roots of C. annuum UENF1381. With these results, we hope to contribute to the use of peptides as potential molecules in microbial control.
{"title":"Biotive protease inhibitor from leaves of Capsicum annuum L.: Potential use as an antifungal molecule against Colletotrichum scovillei","authors":"Lídia S. Pereira, Gabriel B. Taveira, Thaynã A. M. Souza, André O. Carvalho, Virginia S. Carvalho, Rosana Rodrigues, Katia Valevski S. Fernandes, Erica O. Mello, Valdirene M. Gomes","doi":"10.1002/jsf2.116","DOIUrl":"10.1002/jsf2.116","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>A diverse set of antimicrobial molecules have been found mainly in the seeds and fruits of <i>Capsicum annuum</i> UENF1381, accession resistant to different phytopathogenic microorganisms, like bacteria of the genus <i>Xanthomonas</i> and fungi of the genus <i>Colletotrichum</i>. However, there is little information about the defense mechanisms in other plant organs. The work aimed to study the induction of resistance in leaves and roots of <i>C</i>. <i>annuum</i> through the identification and characterization of antimicrobial peptides against <i>Colletotrichum scovillei</i>, one of the main pathogens of the crop.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Based on the results of differential protein expression in response to infection, the extracts, LC<sub>48</sub> (Control Leaf mock inoculated 48 h), and RC<sub>48</sub> (Control Root mock inoculated 48 h) were selected. Analysis on the HPLC system resulted in 23 fractions (L1 to L23) obtained from the LC<sub>48</sub> extract and 27 fractions from the RC<sub>48</sub> extract (R1 to R27). Our results show that 10 μg mL<sup>−1</sup> of the L1 fraction is able to inhibit 88.4% of fungal growth, causing cell membrane permeabilization, endogenous reactive oxygen species induction and mitochondrial activity reduction. The peptide in the L1 fraction, named <i>Ca</i>LPI, showed similarities with different sequences of proteinase inhibitors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The study provides information on the diversity of antimicrobial proteins and peptides present in the leaves and roots of <i>C</i>. <i>annuum</i> UENF1381. With these results, we hope to contribute to the use of peptides as potential molecules in microbial control.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 5","pages":"248-257"},"PeriodicalIF":0.0,"publicationDate":"2023-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43549057","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}
Nadia Naim, Ibtissame Guirrou, Marie-Laure Fauconnier, Hanine Hafida, Abdessalem Tahiri, Ilham Madani, Rachid Lahlali, Said Ennahli
Background
The saffron (Crocus sativus L.) planted area and production increased in the past decade in Morocco. This crop has been extended to new regions beyond its original main area due to the shift in climate conditions. Therefore, this study aimed to investigate the chemical characterization and the quality of saffron stigma samples collected from 11 different localities.
Results
According to the ISO3632 standard method, all samples were within the ISO36-32.2010 categorization range (category I and II) Contents of crocin responsible for color, picrocrocin responsible for taste, and safranal responsible for the aroma, showed significant differences between samples from different areas. The biochemical analysis revealed that samples from Boulmane (Serghina and El Mers) are rich in polyphenols (5.70 ± 0.34; 5.31 ± 0.004 mg GAE/g DW, respectively) and have an important antioxidant power (IC50 for the DPPH: 231.12 ± 1.065; 236.77 ± 2109 respectively) compared to those from Taznakht and Taliouine known for their higher organoleptic quality. Interestingly, volatile profiling by gas chromatography–mass spectrometry identified the safranal, isophorone, ketoisophorone, ß-isophorone, and 1-4-cyclohexanedione, 2,2,6-trimethyl as the main volatile compounds in saffron samples from different regions.
Conclusion
This study is the first to be conducted in Morocco on saffron newly cultivated in new regions (Boulmane, Azilal, and Ain Leuh) and showed the higher potential for growing saffron, thus promoting the adoption of saffron as a substitute crop for the socio-economic development in these new areas.
{"title":"Chemical, biochemical and volatile profiles of saffron (Crocus sativus L.) from different growing areas of Morocco","authors":"Nadia Naim, Ibtissame Guirrou, Marie-Laure Fauconnier, Hanine Hafida, Abdessalem Tahiri, Ilham Madani, Rachid Lahlali, Said Ennahli","doi":"10.1002/jsf2.114","DOIUrl":"10.1002/jsf2.114","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The saffron (<i>Crocus sativus</i> L.) planted area and production increased in the past decade in Morocco. This crop has been extended to new regions beyond its original main area due to the shift in climate conditions. Therefore, this study aimed to investigate the chemical characterization and the quality of saffron stigma samples collected from 11 different localities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>According to the ISO3632 standard method, all samples were within the ISO36-32.2010 categorization range (category I and II) Contents of crocin responsible for color, picrocrocin responsible for taste, and safranal responsible for the aroma, showed significant differences between samples from different areas. The biochemical analysis revealed that samples from Boulmane (Serghina and El Mers) are rich in polyphenols (5.70 ± 0.34; 5.31 ± 0.004 mg GAE/g DW, respectively) and have an important antioxidant power (IC<sub>50</sub> for the DPPH: 231.12 ± 1.065; 236.77 ± 2109 respectively) compared to those from Taznakht and Taliouine known for their higher organoleptic quality. Interestingly, volatile profiling by gas chromatography–mass spectrometry identified the safranal, isophorone, ketoisophorone, ß-isophorone, and 1-4-cyclohexanedione, 2,2,6-trimethyl as the main volatile compounds in saffron samples from different regions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study is the first to be conducted in Morocco on saffron newly cultivated in new regions (Boulmane, Azilal, and Ain Leuh) and showed the higher potential for growing saffron, thus promoting the adoption of saffron as a substitute crop for the socio-economic development in these new areas.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 5","pages":"233-247"},"PeriodicalIF":0.0,"publicationDate":"2023-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42751544","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}
Zakir Showkat Khan, Navdeep Singh Sodhi, Shemilah Fayaz, Rayees Ahmad Bakshi, Raashid Ahmad Siddiqi, Basharat N. Dar, Hari N. Mishra, Bhavnita Dhillon
Background
Increasing concerns about nutritional deficiency, food security, and sustainability have emphasized work on exploring alternative and sustainable sources of protein. In this study, an initiative to extract and utilize protein concentrates, and hydrolysates from sea buckthorn seed, otherwise a waste material, is undertaken. The effect of hydrolysis using various enzymes namely pepsin (pH 2.0 and 37°C), trypsin (pH 7.0 and 37°C), and protamex (pH 7.0 and 50°C), for different time durations, namely, 30, 60, 90, and 120 min, on the structural and functional properties of sea buckthorn seed protein concentrate (SSPC), was elucidated.
Results
The emulsifying activity index and solubility of pepsin-hydrolysed SSPC increased significantly and were higher than those of trypsin and protamex hydrolysed SSPC samples. A Fourier transformation infrared study revealed that the enzyme hydrolysis treatment reduced the peak intensity in amide I, II, and III bands. A significant change was found in the β-sheet, β-turn and random coiling of the secondary structure of SSPC protein by enzymatic hydrolysis. The particle size ranged from 295.8 to 440, 388 to 713.6, 399 to 890 nm for pepsin, trypsin, and protamex, respectively. The microstructure of pepsin-treated samples showed a more porous and loose structure than native, trypsin and protamex. Antioxidant activity increased significantly for all the samples with enzyme treatments carried out for different periods.
Conclusion
The results indicate that the protein-rich hydrolysates could create new opportunities for the development of effective techno-functional additives for use in a wide range of food formulations.
{"title":"Valorization of sea buckthorn seed protein to hydrolysates: Impact on morphological, structural, functional, and antioxidant properties","authors":"Zakir Showkat Khan, Navdeep Singh Sodhi, Shemilah Fayaz, Rayees Ahmad Bakshi, Raashid Ahmad Siddiqi, Basharat N. Dar, Hari N. Mishra, Bhavnita Dhillon","doi":"10.1002/jsf2.113","DOIUrl":"https://doi.org/10.1002/jsf2.113","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Increasing concerns about nutritional deficiency, food security, and sustainability have emphasized work on exploring alternative and sustainable sources of protein. In this study, an initiative to extract and utilize protein concentrates, and hydrolysates from sea buckthorn seed, otherwise a waste material, is undertaken. The effect of hydrolysis using various enzymes namely pepsin (pH 2.0 and 37°C), trypsin (pH 7.0 and 37°C), and protamex (pH 7.0 and 50°C), for different time durations, namely, 30, 60, 90, and 120 min, on the structural and functional properties of sea buckthorn seed protein concentrate (SSPC), was elucidated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The emulsifying activity index and solubility of pepsin-hydrolysed SSPC increased significantly and were higher than those of trypsin and protamex hydrolysed SSPC samples. A Fourier transformation infrared study revealed that the enzyme hydrolysis treatment reduced the peak intensity in amide I, II, and III bands. A significant change was found in the β-sheet, β-turn and random coiling of the secondary structure of SSPC protein by enzymatic hydrolysis. The particle size ranged from 295.8 to 440, 388 to 713.6, 399 to 890 nm for pepsin, trypsin, and protamex, respectively. The microstructure of pepsin-treated samples showed a more porous and loose structure than native, trypsin and protamex. Antioxidant activity increased significantly for all the samples with enzyme treatments carried out for different periods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The results indicate that the protein-rich hydrolysates could create new opportunities for the development of effective techno-functional additives for use in a wide range of food formulations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 5","pages":"222-232"},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50151551","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}
Z. Khan, N. S. Sodhi, Shemilah Fayaz, Rayees Ahmad Bakshi, Raashid Ahmad Siddiqi, B. N. Dar, H. Mishra, B. Dhillon
{"title":"Valorization of seabuckthorn seed protein to hydrolysates: Characterization of morphological, structural, functional, and in‐vitro radical scavenging activity","authors":"Z. Khan, N. S. Sodhi, Shemilah Fayaz, Rayees Ahmad Bakshi, Raashid Ahmad Siddiqi, B. N. Dar, H. Mishra, B. Dhillon","doi":"10.1002/jsf2.113","DOIUrl":"https://doi.org/10.1002/jsf2.113","url":null,"abstract":"","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49163064","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}
Joanne G. Allwood, Lara T. Wakeling, David C. Bean
Background
Rice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso.
Results
The microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples. Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (Aw) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed Aw ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%.
Conclusion
The predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used. Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.
{"title":"Microbial ecology of Australian commercial rice koji and soybean miso","authors":"Joanne G. Allwood, Lara T. Wakeling, David C. Bean","doi":"10.1002/jsf2.112","DOIUrl":"10.1002/jsf2.112","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Rice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found <i>Bacillus</i> and <i>Weizmannia</i> were the dominant bacterial genera in rice koji samples, and <i>Tetragenococcus</i>, <i>Staphylococcus</i> and <i>Bacillus</i> predominant in the miso samples. <i>Aspergillus</i> was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. <i>Debaryomyces</i> was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (A<sub>w</sub>) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed A<sub>w</sub> ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used. Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 5","pages":"207-221"},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.112","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44463199","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}
{"title":"Effect of dehulling, roasting, and cooking on the nutritional composition of Himalayan barnyard millet (\u0000 Echinochloa frumentacae\u0000 )","authors":"Smita Rana, V. Agnihotri, S. Anjum, N. Bhandari","doi":"10.1002/jsf2.111","DOIUrl":"https://doi.org/10.1002/jsf2.111","url":null,"abstract":"","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49119257","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}
Smita Rana, Vasudha Agnihotri, Sofiya Anjum, Narendra S. Bhandari
Background
The Himalayan Echinochloa frumentacea (barnyard millet) is believed to be a nutritionally rich crop but remains underutilized. It is generally used after removing its seed coat (SC) through dehulling, and for making some food items, it is roasted before cooking. Such pre-cooking processes, such as dehulling, roasting, and then cooking affect the nutraceutical potential of raw grains and food items prepared.
Results
The effects of processing techniques are determined in terms of variation in proximate properties, antinutrients, phytochemicals, and antioxidants. The processing methods significantly (p < 0.05) affected the nutraceutical potential of the processed form of barnyard millet. While comparing the nutritional properties of raw and dehulled barnyard millet, it was found that the SCs are nutritionally very rich, which are generally either discarded or become part of cattle feed. Vitamin C, E, alkaloids, and oxalate content were found to decrease after roasting. Cooking had decreased the carbohydrate, fat, vitamin C, vitamin E, alkaloid, oxalate, and iron content in both food types in comparison to the pre-cooking stage of the millet samples, while tannin content was found to have increased.
Conclusion
In this work, the variation in the nutritional parameters and phytochemicals of barnyard millet was studied during the processing steps, such as dehulling, roasting, and cooking. Roasting had shown a lesser impact on the selected nutritional properties of uncoated seeds, while cooking had changed some of the nutritional properties. The SC was also found to be nutritious, so it needs to be explored further for its efficient utilization.
{"title":"Effect of dehulling, roasting, and cooking on the nutritional composition of Himalayan barnyard millet (Echinochloa frumentacea)","authors":"Smita Rana, Vasudha Agnihotri, Sofiya Anjum, Narendra S. Bhandari","doi":"10.1002/jsf2.111","DOIUrl":"https://doi.org/10.1002/jsf2.111","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The Himalayan <i>Echinochloa frumentacea</i> (barnyard millet) is believed to be a nutritionally rich crop but remains underutilized. It is generally used after removing its seed coat (SC) through dehulling, and for making some food items, it is roasted before cooking. Such pre-cooking processes, such as dehulling, roasting, and then cooking affect the nutraceutical potential of raw grains and food items prepared.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The effects of processing techniques are determined in terms of variation in proximate properties, antinutrients, phytochemicals, and antioxidants. The processing methods significantly (<i>p</i> < 0.05) affected the nutraceutical potential of the processed form of barnyard millet. While comparing the nutritional properties of raw and dehulled barnyard millet, it was found that the SCs are nutritionally very rich, which are generally either discarded or become part of cattle feed. Vitamin C, E, alkaloids, and oxalate content were found to decrease after roasting. Cooking had decreased the carbohydrate, fat, vitamin C, vitamin E, alkaloid, oxalate, and iron content in both food types in comparison to the pre-cooking stage of the millet samples, while tannin content was found to have increased.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>In this work, the variation in the nutritional parameters and phytochemicals of barnyard millet was studied during the processing steps, such as dehulling, roasting, and cooking. Roasting had shown a lesser impact on the selected nutritional properties of uncoated seeds, while cooking had changed some of the nutritional properties. The SC was also found to be nutritious, so it needs to be explored further for its efficient utilization.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 5","pages":"196-206"},"PeriodicalIF":0.0,"publicationDate":"2023-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50122332","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}
F. G. Martinez, V. A. Ambrosi, G. Rocha, A. M. Sancho, N. Szerman
Background
The increase in meat production would also imply an increase in the generation of by-products or edible offal. These by-products can be used, due to their high protein content, as a substrate to obtain hydrolysates with functional activities. This study aimed to valorize bovine lungs by producing hydrolysates with antioxidant capacity.
Results
A response surface methodology study was carried out using a central composite design in which factors were temperature (43.2–76.8°C), enzyme/substrate ratio [ES: 0.65–4.85% (w/w)] using Alcalase 2.4 L/Flavourzyme (1:1) and pH (5.8–9.2). The antioxidant capacity of the obtained BLH (bovine lung hydrolysates) was evaluated by the ABTS, DPPH, and FRAP methods. The maximum antioxidant capacity was achieved at 53.°C, ES ratio of 2.3% (w/w), and pH of 8.2. Under optimal hydrolysis conditions, the antioxidant capacity increased rapidly from the beginning of the reaction to 30 min, reaching a maximum at 120 min; then, it decreased until the end (180 min). The degree of hydrolysis increased as hydrolysis occurred up to a maximum of 45%. Molecular weight distribution of BLH evaluated by Tricine-SDS-PAGE and SEC-FPLC showed that bovine lung proteins hydrolyzed for 120 min presented low molecular weight peptides (<5 kDa), which are absent in the non-hydrolyzed sample.
Conclusion
In this work, we optimized the variables for producing BLH with antioxidant capacity using commercial proteases in a short reaction time, making it a worthwhile strategy for the recovery of by-products from the meat industry.
{"title":"Enzymatic hydrolysis as a valorization strategy of bovine lungs: Optimization of process variables and study of antioxidant capacity","authors":"F. G. Martinez, V. A. Ambrosi, G. Rocha, A. M. Sancho, N. Szerman","doi":"10.1002/jsf2.110","DOIUrl":"10.1002/jsf2.110","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The increase in meat production would also imply an increase in the generation of by-products or edible offal. These by-products can be used, due to their high protein content, as a substrate to obtain hydrolysates with functional activities. This study aimed to valorize bovine lungs by producing hydrolysates with antioxidant capacity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A response surface methodology study was carried out using a central composite design in which factors were temperature (43.2–76.8°C), enzyme/substrate ratio [ES: 0.65–4.85% (w/w)] using Alcalase 2.4 L/Flavourzyme (1:1) and pH (5.8–9.2). The antioxidant capacity of the obtained BLH (bovine lung hydrolysates) was evaluated by the ABTS, DPPH, and FRAP methods. The maximum antioxidant capacity was achieved at 53.°C, ES ratio of 2.3% (w/w), and pH of 8.2. Under optimal hydrolysis conditions, the antioxidant capacity increased rapidly from the beginning of the reaction to 30 min, reaching a maximum at 120 min; then, it decreased until the end (180 min). The degree of hydrolysis increased as hydrolysis occurred up to a maximum of 45%. Molecular weight distribution of BLH evaluated by Tricine-SDS-PAGE and SEC-FPLC showed that bovine lung proteins hydrolyzed for 120 min presented low molecular weight peptides (<5 kDa), which are absent in the non-hydrolyzed sample.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>In this work, we optimized the variables for producing BLH with antioxidant capacity using commercial proteases in a short reaction time, making it a worthwhile strategy for the recovery of by-products from the meat industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 4","pages":"161-169"},"PeriodicalIF":0.0,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41595922","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}
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