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}
Josias M. A. Cruz, Zilanir C. Pereira, Renilto F. Corrêa, Carlos V. Lamarão, Edgar A. Sanches, Pedro H. Campelo, Jaqueline de A. Bezerra
The objective of this research was to evaluate the bioactive compounds and functional properties of Passiflora quadrangularis, aiming to contribute to future studies on the elaboration of functional products based on this species. The chemical analysis of flavonoids from the leaves, as well as the chemical composition of fruits (specifically the pericarp) were accessed herein. The functional properties are directly dependent on specific extracts, and the aqueous extract and the flavonoid fraction are responsible for the sedative property. The presence of C-glycosyl flavonoids is highly reported in the chemical composition, highlighting the vitexin-2″-O-xyloside. Few studies have been focused on this species, and most of them are devoted to the sedative properties of the genus Passiflora spp. However, a review on the main available information on this species is of extreme interest for the research and development of products in pharmaceuticals, cosmetics, and food areas.
本研究的目的是对西番莲的生物活性成分和功能特性进行评价，为进一步开发西番莲功能性产品提供依据。本文分析了叶中黄酮类化合物的化学成分，以及果实(特别是果皮)的化学成分。其功能特性直接依赖于特定的提取物，其中水提取物和黄酮类化合物部分具有镇静作用。c -糖基类黄酮的存在在化学成分中被高度报道，突出的是牡荆素-2″- o -木糖苷。目前对西番莲属植物的研究较少，主要集中在西番莲属植物的镇静作用方面，但对西番莲属植物的主要研究资料进行综述，对西番莲属植物在医药、化妆品和食品等领域的产品研究和开发具有重要意义。
{"title":"Bioactive compounds, functional properties, and technological application of Passiflora quadrangularis: A review","authors":"Josias M. A. Cruz, Zilanir C. Pereira, Renilto F. Corrêa, Carlos V. Lamarão, Edgar A. Sanches, Pedro H. Campelo, Jaqueline de A. Bezerra","doi":"10.1002/jsf2.108","DOIUrl":"10.1002/jsf2.108","url":null,"abstract":"<p>The objective of this research was to evaluate the bioactive compounds and functional properties of <i>Passiflora quadrangularis</i>, aiming to contribute to future studies on the elaboration of functional products based on this species. The chemical analysis of flavonoids from the leaves, as well as the chemical composition of fruits (specifically the pericarp) were accessed herein. The functional properties are directly dependent on specific extracts, and the aqueous extract and the flavonoid fraction are responsible for the sedative property. The presence of <i>C</i>-glycosyl flavonoids is highly reported in the chemical composition, highlighting the vitexin-2″-<i>O</i>-xyloside. Few studies have been focused on this species, and most of them are devoted to the sedative properties of the genus <i>Passiflora</i> spp. However, a review on the main available information on this species is of extreme interest for the research and development of products in pharmaceuticals, cosmetics, and food areas.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 4","pages":"150-160"},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42943068","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}
Corinna Henninger, Bernd Spangenberg, Mario Schmidt, Katrin Ochsenreither, Thomas Eisele
Background
The analysis of myo-inositol phosphates (InsPx) released by phytases during phytic acid degradation is challenging and time-consuming, particularly in terms of sample preparation, isomer separation, and detection. However, a fast and robust analysis method is crucial when screening for phytases during protein engineering approaches, which result in a large number of samples, to ensure reliable identification of promising novel enzymes or target variants with improved characteristics, for example, pH range, thermal stability, and phosphate release kinetics.
Results
The simultaneous analysis of several InsPx (InsP1-InsP4 and InsP5 + 6) as well as free phosphate was established on cellulose HPTLC plates using a buffered mobile phase. Inositol phosphates were subsequently stained using a novel enzyme-assisted staining procedure. Immobilized InsPx were hydrolyzed by a phytase solution of Quantum® Blueliquid 5G followed by a molybdate reagent derivatization. Resulting blue zones were captured by DAD scan. The method shows good repeatability (intra-day and intra-lab) with maximum deviations of the Rf value of 0.01. The HPTLC method was applied to three commercially available phytases at two pH levels relevant to the gastrointestinal tract of poultry (pH 5.5 and pH 3.6) to observe their phytate degradation pattern and thus visualize their InsPx fingerprint.
Conclusion
This HPTLC method presents a semi-high-throughput analysis for the simultaneous analysis of phytic acid and the resulting lower inositol phosphates after its enzymatic hydrolysis and is also an effective tool to visualize the InsPx fingerprints and possible accumulations of inositol phosphates.
{"title":"Enzyme-assisted HPTLC method for the simultaneous analysis of inositol phosphates and phosphate","authors":"Corinna Henninger, Bernd Spangenberg, Mario Schmidt, Katrin Ochsenreither, Thomas Eisele","doi":"10.1002/jsf2.109","DOIUrl":"10.1002/jsf2.109","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The analysis of myo-inositol phosphates (InsP<sub>x</sub>) released by phytases during phytic acid degradation is challenging and time-consuming, particularly in terms of sample preparation, isomer separation, and detection. However, a fast and robust analysis method is crucial when screening for phytases during protein engineering approaches, which result in a large number of samples, to ensure reliable identification of promising novel enzymes or target variants with improved characteristics, for example, pH range, thermal stability, and phosphate release kinetics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The simultaneous analysis of several InsP<sub>x</sub> (InsP<sub>1</sub>-InsP<sub>4</sub> and InsP<sub>5 + 6</sub>) as well as free phosphate was established on cellulose HPTLC plates using a buffered mobile phase. Inositol phosphates were subsequently stained using a novel enzyme-assisted staining procedure. Immobilized InsP<sub>x</sub> were hydrolyzed by a phytase solution of Quantum® Blue<sub>liquid</sub> 5G followed by a molybdate reagent derivatization. Resulting blue zones were captured by DAD scan. The method shows good repeatability (intra-day and intra-lab) with maximum deviations of the Rf value of 0.01. The HPTLC method was applied to three commercially available phytases at two pH levels relevant to the gastrointestinal tract of poultry (pH 5.5 and pH 3.6) to observe their phytate degradation pattern and thus visualize their InsP<sub>x</sub> fingerprint.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This HPTLC method presents a semi-high-throughput analysis for the simultaneous analysis of phytic acid and the resulting lower inositol phosphates after its enzymatic hydrolysis and is also an effective tool to visualize the InsP<sub>x</sub> fingerprints and possible accumulations of inositol phosphates.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 4","pages":"170-179"},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.109","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43908550","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}
Yaw Gyau Akyereko, Georgina Benewaa Yeboah, Faustina Dufie Wireko-Manu, Francis Alemawor, F. C. Mills-Robertson, William Odoom
Cashew (Anacardium occidentale) has received both local and international recognition due to its expanding production capacity, trading, and nut utilization. The cashew apple, which forms about 90% of the total fruit weight, is left on the farmers' fields as agricultural waste owing to limited knowledge of its health benefits, a lack of technical know-how and processing equipment, and its high perishability and astringent taste. Numerous studies have been conducted exploring the nutrients and contribution of the apple to human nutrition. This paper reviewed recent articles on the nutritional composition and health benefits of cashew apples for easy accessibility and readership. Cashew apple contains good amounts of vitamin C, sugars (fructose and sucrose), fibers, flavonoids, carotenoids, total polyphenols, volatile components, flavanols, amino acids, and minerals, such as potassium, magnesium, sodium, and iron, which are good for maintaining strong immunity, scavenging free radicals, neuropathic functioning, cardiac functioning, and maintenance of body and skin integrity. Cashew apple is associated with weight loss, and is good for diabetic patients due to its high content of flavonoids (myricetin and quercetin). Consumption of cashew apple and its value-added products confer good health, therapeutic effects in the management of diabetics and cardiovascular diseases, and also ensure food and nutrition security. It is hoped that this review will contribute significantly to the expanding body of knowledge aimed at promoting cashew apple utilization globally.
{"title":"Nutritional value and health benefits of cashew apple","authors":"Yaw Gyau Akyereko, Georgina Benewaa Yeboah, Faustina Dufie Wireko-Manu, Francis Alemawor, F. C. Mills-Robertson, William Odoom","doi":"10.1002/jsf2.107","DOIUrl":"10.1002/jsf2.107","url":null,"abstract":"<p>Cashew (<i>Anacardium occidentale</i>) has received both local and international recognition due to its expanding production capacity, trading, and nut utilization. The cashew apple, which forms about 90% of the total fruit weight, is left on the farmers' fields as agricultural waste owing to limited knowledge of its health benefits, a lack of technical know-how and processing equipment, and its high perishability and astringent taste. Numerous studies have been conducted exploring the nutrients and contribution of the apple to human nutrition. This paper reviewed recent articles on the nutritional composition and health benefits of cashew apples for easy accessibility and readership. Cashew apple contains good amounts of vitamin C, sugars (fructose and sucrose), fibers, flavonoids, carotenoids, total polyphenols, volatile components, flavanols, amino acids, and minerals, such as potassium, magnesium, sodium, and iron, which are good for maintaining strong immunity, scavenging free radicals, neuropathic functioning, cardiac functioning, and maintenance of body and skin integrity. Cashew apple is associated with weight loss, and is good for diabetic patients due to its high content of flavonoids (myricetin and quercetin). Consumption of cashew apple and its value-added products confer good health, therapeutic effects in the management of diabetics and cardiovascular diseases, and also ensure food and nutrition security. It is hoped that this review will contribute significantly to the expanding body of knowledge aimed at promoting cashew apple utilization globally.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 3","pages":"110-118"},"PeriodicalIF":0.0,"publicationDate":"2023-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.107","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45293575","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}
Ruize Jiao, Yingyin Wu, Fangcheng Xu, Yan Li, Linchun Mao
Background
Nuoshanyao (NSY) is a special species of Chinese yam (Dioscorea opposita Thunb.) and shows rich functionality and superior nutritional value. The chemical components and structural properties of Nuoshanyao polysaccharide (NSYP) were investigated in his study.
Results
The molecular weight (Mw) of the major component in the polysaccharide was 23 kDa. NSYP was mainly composed of glucose, mannose, and galactose, and the molar ratio was 36.5:1.63:1. There might be an ordered helical conformation in NSYP, and the surface of NSYP was granular. NSYP exhibited strong scavenging capacity on the DPPH radical and chelating capacity on the ferrous ion in vitro with a rate of 94.94% and 82.49% at 4 mg/mL.
Conclusion
NSYP with the appropriate molecular weight range and helix structure could possess great antioxidant activity, while monosaccharide compositions may affect the activity. This work supplied important information for the potential application of NSYP in the nutritional and food industries.
{"title":"Physicochemical properties and antioxidant activity of polysaccharides from Chinese yam (Dioscorea opposita Thunb.)","authors":"Ruize Jiao, Yingyin Wu, Fangcheng Xu, Yan Li, Linchun Mao","doi":"10.1002/jsf2.105","DOIUrl":"10.1002/jsf2.105","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Nuoshanyao (NSY) is a special species of Chinese yam (<i>Dioscorea opposita</i> Thunb.) and shows rich functionality and superior nutritional value. The chemical components and structural properties of Nuoshanyao polysaccharide (NSYP) were investigated in his study.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The molecular weight (Mw) of the major component in the polysaccharide was 23 kDa. NSYP was mainly composed of glucose, mannose, and galactose, and the molar ratio was 36.5:1.63:1. There might be an ordered helical conformation in NSYP, and the surface of NSYP was granular. NSYP exhibited strong scavenging capacity on the DPPH radical and chelating capacity on the ferrous ion in vitro with a rate of 94.94% and 82.49% at 4 mg/mL.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>NSYP with the appropriate molecular weight range and helix structure could possess great antioxidant activity, while monosaccharide compositions may affect the activity. This work supplied important information for the potential application of NSYP in the nutritional and food industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 3","pages":"137-145"},"PeriodicalIF":0.0,"publicationDate":"2023-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43439055","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}
Adnan Altaf, Fahim Nawaz, Sadia Majeed, Muhammad Ahsan, Khawaja Shafique Ahmad, Gulzar Akhtar, Muhammad Asif Shehzad, Hafiz Muhammad Rashad Javeed, Muhammad Farman
Background
Humic acid (HA) is an organic acid that is naturally present in soil organic matter and improves nutrient availability and the mechanisms involved in plant growth and development. Likewise, salicylic acid (SA) is an important plant hormone involved in the regulation of plant growth and development. A pot experiment was carried out to determine the effects of individual or combined HA and SA application on growth and yield of maize (Zea mays L.) under drought stress conditions. Two maize hybrids, namely, 30T60 (drought tolerant) and 75S75 (drought sensitive), were grown in semi-controlled conditions and foliar applied with SA (1 mM), HA (100 mg L−1) and their combination (HA + SA). The plants were exposed to drought stress at the tasseling stage (R1, 60 days after sowing) for 2 weeks, while control plants were given normal irrigation.
Results
The results showed that HA and SA applications significantly enhanced the gas exchange characteristics (photosynthetic rate, transpiration rate, and stomatal conductance), and antioxidant activity (catalase, guaiacol peroxidase, and superoxide dismutase) of water stressed maize plants. Foliar SA spray significantly increased the photosynthetic efficiency and activity of enzymatic antioxidants closely followed by HA + SA application that ultimately improved the yield and net benefit cost ratio of maize under water deficit conditions.
Conclusion
Our findings suggest that foliar spraying of SA at the initiation of the reproductive stage is a cost-effective strategy to obtain a high maize yield under limited water conditions.
{"title":"Foliar humic acid and salicylic acid application stimulates physiological responses and antioxidant systems to improve maize yield under water limitations","authors":"Adnan Altaf, Fahim Nawaz, Sadia Majeed, Muhammad Ahsan, Khawaja Shafique Ahmad, Gulzar Akhtar, Muhammad Asif Shehzad, Hafiz Muhammad Rashad Javeed, Muhammad Farman","doi":"10.1002/jsf2.106","DOIUrl":"10.1002/jsf2.106","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Humic acid (HA) is an organic acid that is naturally present in soil organic matter and improves nutrient availability and the mechanisms involved in plant growth and development. Likewise, salicylic acid (SA) is an important plant hormone involved in the regulation of plant growth and development. A pot experiment was carried out to determine the effects of individual or combined HA and SA application on growth and yield of maize (<i>Zea mays</i> L.) under drought stress conditions. Two maize hybrids, namely, 30T60 (drought tolerant) and 75S75 (drought sensitive), were grown in semi-controlled conditions and foliar applied with SA (1 mM), HA (100 mg L<sup>−1</sup>) and their combination (HA + SA). The plants were exposed to drought stress at the tasseling stage (R1, 60 days after sowing) for 2 weeks, while control plants were given normal irrigation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results showed that HA and SA applications significantly enhanced the gas exchange characteristics (photosynthetic rate, transpiration rate, and stomatal conductance), and antioxidant activity (catalase, guaiacol peroxidase, and superoxide dismutase) of water stressed maize plants. Foliar SA spray significantly increased the photosynthetic efficiency and activity of enzymatic antioxidants closely followed by HA + SA application that ultimately improved the yield and net benefit cost ratio of maize under water deficit conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Our findings suggest that foliar spraying of SA at the initiation of the reproductive stage is a cost-effective strategy to obtain a high maize yield under limited water conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 3","pages":"119-128"},"PeriodicalIF":0.0,"publicationDate":"2023-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45845478","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}
Letícia Frasson Martendal, Maria Luiza Tonetto Silva, Raquel da Silva Simão, Jane Mara Block, Jaqueline Oliveira de Moraes, Ana Paula Gines Geraldo, Maria Manuela Camino Feltes
Background
The pecan nut [Carya illinoinensis (Wangenh.) C. Koch] press cake (PNC) is a co-product of pressing to produce oil, that has low cost and is nutritionally rich, but still little explored. This study evaluated the effects of different concentrations of PNC flour (PNCF) (0%, 15%, and 30%) to obtain nutritious gluten-free cookies based on rice flour and corn starch, and upcycling the high-quality pecan press cake.
Results
The addition of the PNCF significantly increased the cookies lipids, insoluble fibers, and protein contents, and led to a significant reduction of the carbohydrates content. Texture profile analysis showed that the addition of PNCF in the samples formulation increased hardness and decreased cohesiveness of dough, showing better behavior for technological processing. After baking, the cookies added with PNCF showed no significant difference in the expansion factor, and required a much higher cutting force than cookies without PNCF (control formulation), due to the higher concentration of insoluble fibers of the former.
Conclusion
The use of up to 30% PNCF allowed formulating gluten-free cookies with a suitable proximate composition and desired texture characteristics. The findings can help the food industries to develop technologically viable formulations to meet the consumers´ demands and nutritional requirements of individuals with gluten restrictions, as well as to upcycle an oleaginous co-product.
{"title":"Formulation of nutritious gluten-free cookies with upcycled pecan nut cake flour","authors":"Letícia Frasson Martendal, Maria Luiza Tonetto Silva, Raquel da Silva Simão, Jane Mara Block, Jaqueline Oliveira de Moraes, Ana Paula Gines Geraldo, Maria Manuela Camino Feltes","doi":"10.1002/jsf2.104","DOIUrl":"10.1002/jsf2.104","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The pecan nut [<i>Carya illinoinensis</i> (Wangenh.) C. Koch] press cake (PNC) is a co-product of pressing to produce oil, that has low cost and is nutritionally rich, but still little explored. This study evaluated the effects of different concentrations of PNC flour (PNCF) (0%, 15%, and 30%) to obtain nutritious gluten-free cookies based on rice flour and corn starch, and upcycling the high-quality pecan press cake.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The addition of the PNCF significantly increased the cookies lipids, insoluble fibers, and protein contents, and led to a significant reduction of the carbohydrates content. Texture profile analysis showed that the addition of PNCF in the samples formulation increased hardness and decreased cohesiveness of dough, showing better behavior for technological processing. After baking, the cookies added with PNCF showed no significant difference in the expansion factor, and required a much higher cutting force than cookies without PNCF (control formulation), due to the higher concentration of insoluble fibers of the former.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The use of up to 30% PNCF allowed formulating gluten-free cookies with a suitable proximate composition and desired texture characteristics. The findings can help the food industries to develop technologically viable formulations to meet the consumers´ demands and nutritional requirements of individuals with gluten restrictions, as well as to upcycle an oleaginous co-product.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 3","pages":"129-136"},"PeriodicalIF":0.0,"publicationDate":"2023-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42263402","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}
Lu Tong, Dongwei Jiang, Shengjun Chen, Huijuan Zhang, Yan Zhang, Hui Hong, Yongkang Luo, Yuqing Tan
Background
Red tilapia by-products possess ample protein and are either discarded or processed into low-value products. The nitrogen source is the most expensive part of the microbial culture, so finding a cheap alternative can better promote the microbial economy. In this study, different combinations of enzymes were used to hydrolyze the by-products of red tilapia, and its effects on the growth of Bifidobacterium lactis HN019 were investigated.
Results
The results showed that hydrolysate hydrolyzed by enzyme combination 4 (alcalase: neutrase: papain: flavorzyme = 1:1:2:1) (EC4) obtained the highest nitrogen recovery (53.63%) and >2000 Da peptide proportion (5.07%). Hydrolysate hydrolyzed by enzyme combination 2 (alcalase: neutrase: papain: flavorzyme = 2:1:1:1) (EC2) has less hydrophobic amino acids and could improve the growth rate in 10 h–14 h in 50% nitrogen source substitution but had worst viable count after 24 h cultivation.
Conclusion
These results indicated that red tilapia by-product hydrolysate was an excellent nitrogen source substitution and suggested that the hydrophobic amino acids in the nitrogen source might be an essential factor affecting the growth of Bifidobacterium lactis HN019. This research enhanced the economic value of red tilapia by-products, minimized the waste of aquatic resources, and provided directions for the utilization of red tilapia by-products.
{"title":"Red tilapia by-product hydrolysates: A new nitrogen source for Bifidobacterium lactis HN019","authors":"Lu Tong, Dongwei Jiang, Shengjun Chen, Huijuan Zhang, Yan Zhang, Hui Hong, Yongkang Luo, Yuqing Tan","doi":"10.1002/jsf2.103","DOIUrl":"10.1002/jsf2.103","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Red tilapia by-products possess ample protein and are either discarded or processed into low-value products. The nitrogen source is the most expensive part of the microbial culture, so finding a cheap alternative can better promote the microbial economy. In this study, different combinations of enzymes were used to hydrolyze the by-products of red tilapia, and its effects on the growth of <i>Bifidobacterium lactis</i> HN019 were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results showed that hydrolysate hydrolyzed by enzyme combination 4 (alcalase: neutrase: papain: flavorzyme = 1:1:2:1) (EC4) obtained the highest nitrogen recovery (53.63%) and >2000 Da peptide proportion (5.07%). Hydrolysate hydrolyzed by enzyme combination 2 (alcalase: neutrase: papain: flavorzyme = 2:1:1:1) (EC2) has less hydrophobic amino acids and could improve the growth rate in 10 h–14 h in 50% nitrogen source substitution but had worst viable count after 24 h cultivation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These results indicated that red tilapia by-product hydrolysate was an excellent nitrogen source substitution and suggested that the hydrophobic amino acids in the nitrogen source might be an essential factor affecting the growth of <i>Bifidobacterium lactis</i> HN019. This research enhanced the economic value of red tilapia by-products, minimized the waste of aquatic resources, and provided directions for the utilization of red tilapia by-products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 2","pages":"52-59"},"PeriodicalIF":0.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44656159","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}
Kayode O. Karigidi, Emmanuel S. Akintimehin, Foluso O. Adetuyi, Oreoluwa O. Akinola, Charles O. Olaiya
Background
Curculigo pilosa (CP) is an important component of traditional medicine where it is used to treat diabetes mellitus and its associated complications. Despite this, its use as functional ingredient in foods has not been fully explored. Therefore, this study was designed to determine the effects of substituting fermented maize flour with CP on the potential antidiabetic, antioxidant and nutritional properties of fermented maize flour.
Results
Fermented maize flour was substituted with Curculigo pilosa flour at different percentage (2.5%, 5% and 10%) and it effects was evaluated on the potential antidiabetic, antioxidant and nutritional properties of the composite flours. Thereafter, the sensory attributes of its gruel were determined. The results showed that bioactive compounds, antioxidant and inhibitory abilities against α-amylase and α-glucosidase enzymes were significantly (p < 0.05) increased. Also, there was significantly reduction in the estimated glycemic index and in vitro starch digestibility of the composite flours. Protein, fibre, ash and fat contents were significantly (p < 0.05) enhanced while carbohydrate content was decreased in the flour blends. The mineral contents of the fermented maize flour was significantly (p < 0.05) increased upon substitution with CP. The sensory attribute scores of gruel (Ogi) made from different flour blends showed they were accepted although they were significantly (p < 0.05) lower when compared with the fermented maize flour without CP.
Conclusion
The results show that Curculigo pilosa could serve as functional ingredient in preparation of fermented maize flour.
{"title":"Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel","authors":"Kayode O. Karigidi, Emmanuel S. Akintimehin, Foluso O. Adetuyi, Oreoluwa O. Akinola, Charles O. Olaiya","doi":"10.1002/jsf2.102","DOIUrl":"10.1002/jsf2.102","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Curculigo pilosa</i> (CP) is an important component of traditional medicine where it is used to treat diabetes mellitus and its associated complications. Despite this, its use as functional ingredient in foods has not been fully explored. Therefore, this study was designed to determine the effects of substituting fermented maize flour with CP on the potential antidiabetic, antioxidant and nutritional properties of fermented maize flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Fermented maize flour was substituted with <i>Curculigo pilosa</i> flour at different percentage (2.5%, 5% and 10%) and it effects was evaluated on the potential antidiabetic, antioxidant and nutritional properties of the composite flours. Thereafter, the sensory attributes of its gruel were determined. The results showed that bioactive compounds, antioxidant and inhibitory abilities against α-amylase and α-glucosidase enzymes were significantly (<i>p</i> < 0.05) increased. Also, there was significantly reduction in the estimated glycemic index and in vitro starch digestibility of the composite flours. Protein, fibre, ash and fat contents were significantly (<i>p</i> < 0.05) enhanced while carbohydrate content was decreased in the flour blends. The mineral contents of the fermented maize flour was significantly (<i>p</i> < 0.05) increased upon substitution with CP. The sensory attribute scores of gruel (Ogi) made from different flour blends showed they were accepted although they were significantly (<i>p</i> < 0.05) lower when compared with the fermented maize flour without CP.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The results show that <i>Curculigo pilosa</i> could serve as functional ingredient in preparation of fermented maize flour.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 2","pages":"98-106"},"PeriodicalIF":0.0,"publicationDate":"2023-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47274734","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":"Variability and chemical composition of extractives content of woody residues of three European orchard's species: Apricot (\u0000 Prunus Armeniaca\u0000 L.), Olive (\u0000 Olea Europea\u0000 L.) and Orange trees (\u0000 Citrus Sinensis\u0000 L.)","authors":"M. Bruno","doi":"10.1002/jsf2.99","DOIUrl":"https://doi.org/10.1002/jsf2.99","url":null,"abstract":"","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44043747","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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