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Kasapoğlu KN, Sus N, Kruger J, Frank J, Özçelik B. Fabrication of phenolic loaded spray-dried nanoliposomes stabilized by chitosan and whey protein: Digestive stability, transepithelial transport and bioactivity retention of phenolics. Int J Biol Macromol 2024; 271:132676. [PMID: 38821805 DOI: 10.1016/j.ijbiomac.2024.132676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 05/18/2024] [Accepted: 05/24/2024] [Indexed: 06/02/2024]
Abstract
Low bioavailability of phenolic compounds (phenolics) results in low in vivo bioactivity, thus their co-encapsulation could enhance potential health benefits. In this study, reconstitutable nanoliposomes loaded with phenolics varying in solubility were fabricated using spray drying after stabilized by chitosan (CH) or whey protein (WP). The physicochemical properties, biocompatibility, digestive fate, and bioactivity retention of phenolics in different forms were investigated. The surface charge of nanoliposomes (NL) shifted from -18.7 mV to positive due to conjugation with cationic CH (53.1 mV) and WP (14 mV) after spray drying while it was -26.6 mV for only spray-dried phenolics (SDP). Encapsulation efficiency of the tested phenolics ranged between 64.7 % and 95.1 %. Simulated gastrointestinal digestion/Caco-2 cell model was used to estimate the digestive fate of the phenolics yielding up to 3-fold higher bioaccessibility for encapsulated phenolics compared to their native form, combined or individually. However, the cellular uptake or transepithelial transport of phenolics did not differ significantly among formulations, except trans-resveratrol in WP-NL. On the contrary, the suppressive effect of phenolics on fatty acid induced hepatocellular lipid accumulation was strongly dependent on the encapsulation method, no activity was retained by SDP. These findings suggested that reconstitutable nanoliposomes can improve the absorption of phenolics by facilitating their bioaccessibility and thermal and/or processing stability during spray drying.
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Affiliation(s)
- Kadriye Nur Kasapoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
| | - Nadine Sus
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
| | - Johanita Kruger
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
| | - Jan Frank
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co, 34469 Maslak, Istanbul, Turkey.
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Kostrakiewicz-Gierałt K. Plant-Based Proteins, Peptides and Amino Acids in Food Products Dedicated for Sportspeople-A Narrative Review of the Literature. Nutrients 2024; 16:1706. [PMID: 38892638 PMCID: PMC11175001 DOI: 10.3390/nu16111706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/21/2024] Open
Abstract
Plant proteins are increasingly seen as critical nutrient sources for both amateur and professional athletes. The aim of the presented study was to review the inventions and experimental articles referring to the application of plant-based proteins, peptides and amino acids in food products dedicated to sportspeople and published in the period 2014-2023. The literature search was conducted according to PRISMA statementsacross several key databases, including Scopus and ISI Web of Science. Altogether, 106 patents and 35 original articles were found. The survey of patents and inventions described in the articles showed the use of 52 taxa (mainly annual herbaceous plants), creating edible seeds and representing mainly the families Fabaceae and Poaceae. The majority of inventions were developed by research teams numbering from two to five scientists, affiliated in China, The United States of America and Japan. The greatest number of inventions applied plant-based proteins (especially protein isolates), declared the nutritional activity and were prepared in liquid or solid consistency. According to the reviewed studies, the intake of soybean and potato proteins might provide better results than animal-based protein (excluding resistance training), whereas the consumption of pea and rice protein does not possess any unique anabolic properties over whey protein. The analysis of other investigations demonstrated the varied acceptability and consumption of food products, while the high rating of the tested food products presented in four articles seems to be an effect of their sensual values, as well as other elements, such as production method, health benefits and cost-effectiveness. Considering the great potential of useful plant species, it might be concluded that future investigations focusing on searching for novel plant protein sources, suitable for the preparation of food products dedicated to amateur and professional sportspeople, remain of interest.
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Affiliation(s)
- Kinga Kostrakiewicz-Gierałt
- Department of Tourism Geography and Ecology, Institute of Tourism, Faculty of Tourism and Recreation, University of Physical Education in Kraków, Jana Pawła II 78, 31-571 Kraków, Poland
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Dhandwal A, Bashir O, Malik T, Salve RV, Dash KK, Amin T, Shams R, Wani AW, Shah YA. Sustainable microalgal biomass as a potential functional food and its applications in food industry: a comprehensive review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024:10.1007/s11356-024-33431-6. [PMID: 38710849 DOI: 10.1007/s11356-024-33431-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
Microalgae (MA) are the most abundant seaweeds with high nutritional properties. They are accepted as potential biocatalysts for the bioremediation of wastewater. They are widely used in food, feed, and biofuel industries and can potentially be food for future generations. MA-based purification of wastewater technology could be a universal alternative solution for the recovery of resources from wastewater for low-cost biomass feedstock for industry. They provide a wide range of functional components, viz. omega-3 fatty acids, along with a plenteous number of pigments such as ß-carotene, astaxanthin, lutein, phycocyanin, and chlorophyll, which are used extensively as food additives and nutraceuticals. Further, proteins, lipids, vitamins, and carbohydrates are described as nutritional characteristics in MA. They are investigated as single-cell protein, thickening/stabilizing agents, and pigment sources in the food industry. The review emphasizes the production and extraction of nutritional and functional components of algal biomass and the role of microalgal polysaccharides in digestion and nutritional absorption in the gastrointestinal tract. Further, the use of MA in the food industry was also investigated along with their potential therapeutic applications.
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Affiliation(s)
- Akhil Dhandwal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Tanu Malik
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Rahul Vinayak Salve
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Ab Waheed Wani
- Department of Horticulture, Lovely Professional University, Phagwara, Punjab, India
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Centre, University of Nizwa, Nizwa, Oman
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de Aquino Gondim T, Guedes JAC, de Godoy Alves Filho E, da Silva GS, Nina NVDS, do Nascimento Filho FJ, Atroch AL, Da Silva GF, Lopes GS, Zocolo GJ. Metabolomic approaches to explore chemodiversity in seeds of guaraná ( Paullinia cupana) using UPLC-QTOF-MS E and NMR analysis. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:1158-1174. [PMID: 38189175 DOI: 10.1039/d3ay01737k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2024]
Abstract
The growing interest in health and well-being has spurred the evolution of functional foods, which provide enhanced health benefits beyond basic nutrition. Guaraná seeds (Paullinia cupana) have been widely studied and used as a functional food due to their richness in caffeine, phenolic compounds, amino acids, and other nutrients. This has established guaraná as a significant food supplement, with Brazil being the largest producer of the world. This study aims to propose a set of analytical methods to chemically evaluate fifty-six different guaraná clones, from the Guaraná Germplasm Active Bank, to accommodate the diverse requirements of the food industry. Metabolomic approaches were employed, in which a non-target metabolomic analysis via UPLC-QTOF-MSE led to the annotation of nineteen specialized metabolites. Furthermore, targeted metabolomics was also used, leading to the identification and quantification of metabolites by NMR. The extensive data generated were subjected to multivariate analysis, elucidating the similarities and differences between the evaluated guaraná seeds, particularly concerning the varying concentration levels of the metabolites. The metabolomics approach based on the combination of UPLC-QTOF-MSE, NMR and chemometric tools provided sensitivity, precision and accuracy to establish the chemical profiles of guaraná seeds. In conclusion, evaluating and determining the metabolic specificities of different guarana clones allow for their application in the development of products with different levels of specific metabolites, such as caffeine. This caters to various purposes within the food industry. Moreover, the recognized pharmacological properties of the annotated specialized metabolites affirm the use of guarana clones as an excellent nutritional source.
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Affiliation(s)
- Tamyris de Aquino Gondim
- Department of Analytical Chemistry and Physical Chemistry, Federal University of Ceará. Av. Humberto Monte, s/n° - Campus do Pici, CEP 60440-900, Fortaleza, CE, Brazil
| | - Jhonyson Arruda Carvalho Guedes
- Department of Analytical Chemistry and Physical Chemistry, Federal University of Ceará. Av. Humberto Monte, s/n° - Campus do Pici, CEP 60440-900, Fortaleza, CE, Brazil
- Embrapa Agroindústria Tropical/Embrapa Soja, Rua Dra. Sara Mesquita, 2270 - Pici, CEP 60020-181, Fortaleza, CE, Brazil.
| | - Elenilson de Godoy Alves Filho
- Department of Food Engineering, Federal University of Ceará, Av. Humberto Monte, s/n° - Campus do Pici, CEP 60440-900, Fortaleza, CE, Brazil
| | - Gisele Silvestre da Silva
- Embrapa Agroindústria Tropical/Embrapa Soja, Rua Dra. Sara Mesquita, 2270 - Pici, CEP 60020-181, Fortaleza, CE, Brazil.
| | - Natasha Veruska Dos Santos Nina
- Programa de Pós-graduação em Agronomia Tropical, Universidade Federal do Amazonas, Av. General Rodrigo Octavio Jordão Ramos, 1200 - Coroado I, CEP 69067-005, Manaus, AM, Brazil
| | | | - André Luiz Atroch
- Embrapa Amazônia Ocidental, Rodovia AM-010, Km 29, s/n - Zona Rural, CEP 69010-970, Manaus, AM, Brazil
| | - Gilvan Ferreira Da Silva
- Embrapa Amazônia Ocidental, Rodovia AM-010, Km 29, s/n - Zona Rural, CEP 69010-970, Manaus, AM, Brazil
| | - Gisele Simone Lopes
- Department of Analytical Chemistry and Physical Chemistry, Federal University of Ceará. Av. Humberto Monte, s/n° - Campus do Pici, CEP 60440-900, Fortaleza, CE, Brazil
| | - Guilherme Julião Zocolo
- Embrapa Agroindústria Tropical/Embrapa Soja, Rua Dra. Sara Mesquita, 2270 - Pici, CEP 60020-181, Fortaleza, CE, Brazil.
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Álvarez-Herms J, González-Benito A, Corbi F, Odriozola A. What if gastrointestinal complications in endurance athletes were gut injuries in response to a high consumption of ultra-processed foods? Please take care of your bugs if you want to improve endurance performance: a narrative review. Eur J Appl Physiol 2024; 124:383-402. [PMID: 37839038 DOI: 10.1007/s00421-023-05331-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 09/20/2023] [Indexed: 10/17/2023]
Abstract
To improve performance and recovery faster, athletes are advised to eat more often than usual and consume higher doses of simple carbohydrates, during and after exercise. Sports energetic supplements contain food additives, such as artificial sweeteners, emulsifiers, acidity regulators, preservatives, and salts, which could be harmful to the gut microbiota and impair the intestinal barrier function. The intestinal barrier plays a critical function in bidirectionally regulation of the selective transfer of nutrients, water, and electrolytes, while preventing at the same time, the entrance of harmful substances (selective permeability). The gut microbiota helps to the host to regulate intestinal homeostasis through metabolic, protective, and immune functions. Globally, the gut health is essential to maintain systemic homeostasis in athletes, and to ensure proper digestion, metabolization, and substrate absorption. Gastrointestinal complaints are an important cause of underperformance and dropout during endurance events. These complications are directly related to the loss of gut equilibrium, mainly linked to microbiota dysbiosis and leaky gut. In summary, athletes must be cautious with the elevated intake of ultra-processed foods and specifically those contained on sports nutrition supplements. This review points out the specific nutritional interventions that should be implemented and/or discontinued depending on individual gut functionality.
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Affiliation(s)
- Jesús Álvarez-Herms
- Phymolab (Physiology and Molecular Laboratory), Collado Hermoso, Segovia, Spain.
- Department of Genetics, Physical Anthropology and Animal Physiology, University of the Basque Country (UPV/EHU), Bilbao, Spain.
| | - A González-Benito
- Department of Genetics, Physical Anthropology and Animal Physiology, University of the Basque Country (UPV/EHU), Bilbao, Spain
| | - F Corbi
- Institut Nacional d'Educació Física de Catalunya (INEFC), University of Lleida (UdL), Lleida, Spain
| | - A Odriozola
- Department of Genetics, Physical Anthropology and Animal Physiology, University of the Basque Country (UPV/EHU), Bilbao, Spain
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Montes YMG, Calle ERV, Terán SGS, García MRC, Nájera JCR, Vera MRL. Growth kinetics of Lactococcus lactis and Lactobacillus casei in liquid culture medium containing as prebiotics inulin or fructose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1258-1270. [PMID: 37801661 DOI: 10.1002/jsfa.13032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 07/21/2023] [Accepted: 07/27/2023] [Indexed: 10/08/2023]
Abstract
BACKGROUND Predictive microbiology is a tool that allows us to evaluate the behavior of the concentration of biomass and estimated cells under extrinsic conditions, providing scientific and industrial benefits. In the present study, the growth of L. lactis and L. casei combined with inulin and fructose was modeled using the Gompertz sigmoidal growth functions and plotted using data obtained from batch culture in relation to biomass and cell concentration expressed as estimates in ln N (OD600nm and cells mL-1 ) as a function of time. RESULTS The results of the kinetic modeling indicated that (T1) A1B1 = L. lactis + fructose and (T4) A2B2 = L. casei + inulin presented the best function coefficients and best fits in most cases compared to the rest. The specific growth rate of the maximum acceleration was from 0.364 to 0.473 h-1 and 0.100 to 0.129 h-1 , the concentration of bacterial cells (A) was from 0.556 to 0.713 and 0.425 to 0.548 respectively and the time where (μ) occurred with a greater magnitude (L) fluctuated between 0.854 and 0.802 and when this time in (L) is very fast, it presents values of ≤0.072 to ≤0.092. Its coefficient of determination and/or multiple regression (R2 ) obtained in the two adjustments was 0.97. CONCLUSION It was possible to predict the influence of the carbon source on the behavior of maximum growth rates, higher consumption due to nutrient affinity and shorter growth time. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yessenia Maribel García Montes
- Departamento de Ciencias de Alimentos y Biotecnología, Escuela Politécnica Nacional, Quito, Ecuador
- Facultad de Ciencias de la Vida y Tecnologías, Universidad Laica 'Eloy Alfaro' de Manabí, Av. Circunvalación, Manta, Ecuador
| | - Edwin Rafael Vera Calle
- Departamento de Ciencias de Alimentos y Biotecnología, Escuela Politécnica Nacional, Quito, Ecuador
| | - Stalin Gustavo Santacruz Terán
- Facultad de Ciencias de la Vida y Tecnologías, Universidad Laica 'Eloy Alfaro' de Manabí, Av. Circunvalación, Manta, Ecuador
| | - Marlon Reinaldo Castro García
- Facultad de Ciencias de la Vida y Tecnologías, Universidad Laica 'Eloy Alfaro' de Manabí, Av. Circunvalación, Manta, Ecuador
| | | | - Mario René Lopez Vera
- Laboratorio de Microbiología Ambiental, Escuela Superior Politécnica Agropecuaria de Manabí 'MFL', Calceta, Ecuador
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Rasheed H, Ahmed S, Sharma A. Changing Trends Towards Herbal Supplements: An Insight into Safety and Herb-drug Interaction. Curr Pharm Biotechnol 2024; 25:285-300. [PMID: 37464829 DOI: 10.2174/1389201024666230718114606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 06/05/2023] [Accepted: 06/05/2023] [Indexed: 07/20/2023]
Abstract
Herbs have been used as sustenance and medicine for a very long time, often in conjunction with other prescribed medications. Even though they are thought to be natural and secure, many of these herbs can interact with other medications and cause potentially dangerous adverse effects or decrease the benefits of the medication. The complex and diverse pharmacological functions carried out by the active ingredients in herbs unavoidably alter the pharmacokinetics of chemical drugs when administered in vivo. Drug transporter expression has a direct impact on how medications are absorbed, distributed, metabolized, and excreted in living organisms. Changes in substrate pharmacokinetics can affect the effectiveness and toxicity of a drug when the active ingredients of a herb inhibit or stimulate the expression of transporters. By reviewing published clinical and preclinical studies, this review aims to raise awareness of herbdrug interactions and discuss their evidence-based mechanisms and clinical consequences. More clinical information on herb-drug interactions is required to make choices regarding patient safety as the incidence and severity of herb-drug interactions are rising due to an increase in the use of herbal preparations globally.This review seeks to increase understanding of herb-drug interactions and explore their evidence-based mechanisms and clinical implications by reviewing published clinical and preclinical studies. The incidence and severity of herb-drug interactions are on the rise due to an increase in the use of herbal preparations worldwide, necessitating the need for more clinical data on these interactions in order to make decisions regarding patient safety. Healthcare workers and patients will become more alert to potential interactions as their knowledge of pharmacokinetic herb-drug interactions grows. The study's objective is to raise readers' awareness of possible interactions between herbal supplements and prescription medications who regularly take them.
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Affiliation(s)
- Haamid Rasheed
- Department of Quality Assurance, Indo Soviet Friendship (ISF), College of Pharmacy, Moga, 142001, Punjab, India
| | - Suhail Ahmed
- Department of Quality Assurance, Indo Soviet Friendship (ISF), College of Pharmacy, Moga, 142001, Punjab, India
| | - Alok Sharma
- Department of Pharmaceutical Technology, MIET, Meerut, 250005, U.P., India
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Leeward BO, Alemawor F, Deku G. Nutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe False Horn Plantain ( Musa paradisiaca var. "apentu"). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:2221302. [PMID: 38130936 PMCID: PMC10735717 DOI: 10.1155/2023/2221302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 11/07/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023]
Abstract
Unripe plantain (Musa paradisiaca L.) is rich in nutrients including minerals, vitamin C, and carbohydrates particularly resistant starches with prebiotic properties. However, the fruit is challenged with limited utilisation, and this contributes to its high postharvest losses along the production and supply chain. Information is lacking on incorporating plantain (UPF) in functional dairy food product development. In a completely randomized design, the study evaluated the effect of unripe false horn plantain (var. "apentu") flour (UPF) incorporation (w/v), at 0% (control), 2%, 4%, and 6%, on the composition and sensory quality of yoghurt. The results showed that higher UPF percent incorporation resulted in yoghurts having lower moisture and higher total solid values as well as enhanced nutritional values, in terms of protein, zinc, potassium, calcium, and vitamin C (P < 0.05). Mean pH and total titratable acidity values of the yoghurt products were in the ranges of 3.40-3.65 and 1.00-130%, respectively. Conversely, an increase in UPF incorporation generally reduced consumer likeness scores for yoghurt sensory characteristics including appearance, texture, flavour, taste, aftertaste, and overall acceptability. The control AZ product received the highest ratings in all sensory attributes evaluated. Compared with the control AZ, the BX (2% w/w UPF) yoghurt showed better nutritional quality as well as had comparable ratings for the sensory attributes, particularly in terms of appearance, texture, and flavour. Thus, the formulation containing 2% UPF has the best potential for the production of value-added functional yoghurt, which will be acceptable. However, for high acceptability, further research is needed to improve the impact of UPF incorporation on the overall sensory quality of yoghurt. The study suggests that UPF can serve as a potential supplement for improving the value of yoghurt, and this also contributes to reducing postharvest losses of plantain as a key food security resource. Also, the study findings contribute baseline information to guide future research on functional dairy product development with unripe plantain.
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Affiliation(s)
- Bernadine Olivia Leeward
- Department of Food Science and Technology, Faculty of Biosciences, College of Science, Kwame Nkrumah University of Science and Technology (KNUST), Ghana
| | - Francis Alemawor
- Department of Food Science and Technology, Faculty of Biosciences, College of Science, Kwame Nkrumah University of Science and Technology (KNUST), Ghana
| | - Godwin Deku
- Dairy/Beef Cattle Research Station, Department of Animal Science, C.A.N.R., Kwame Nkrumah University of Science and Technology (KNUST), Ghana
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Carvalho F, Lahlou RA, Pires P, Salgado M, Silva LR. Natural Functional Beverages as an Approach to Manage Diabetes. Int J Mol Sci 2023; 24:16977. [PMID: 38069300 PMCID: PMC10707707 DOI: 10.3390/ijms242316977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/15/2023] [Accepted: 11/22/2023] [Indexed: 12/18/2023] Open
Abstract
Diabetes mellitus is a chronic disease, commonly associated with unhealthy habits and obesity, and it is becoming a serious health issue worldwide. As a result, new approaches to treat diabetes are required, and a movement towards more natural approaches is emerging. Consuming fruit and vegetables is advised to prevent diabetes since they contain several bioactive compounds. A simple and effective strategy to include them in the diets of diabetic and obese people is through beverages. This review aims to report the anti-diabetic potentials of different vegetable and fruit beverages. These functional beverages demonstrated in vitro potential to inhibit α-glucosidase and α-amylase enzymes and to improve glucose uptake. In vivo, beverage consumption showed a reduction of blood glucose, increase of insulin tolerance, improvement of lipid profile, control of obesity, and reduction of oxidative stress. This suggests the potential of vegetable- and fruit-based functional beverages to be used as a natural innovative therapy for the management of diabetes.
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Affiliation(s)
- Filomena Carvalho
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
| | - Radhia Aitfella Lahlou
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
| | - Paula Pires
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
| | - Manuel Salgado
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
| | - Luís R. Silva
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal; (F.C.); (R.A.L.); (P.P.); (M.S.)
- CICS-UBI—Health Sciences Research Center, University of Beira Interior, 6201-506 Covilhã, Portugal
- CIEPQPF—Chemical Process Engineering and Forest Products Research Centre, Department of Chemical Engineering, University of Coimbra, Rua Sílvio Lima, Pólo II—Pinhal de Marrocos, 3030-790 Coimbra, Portugal
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Wang W, Tan KWJ, Chiang PL, Wong WX, Chen W, Lin Q. Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion. Polymers (Basel) 2023; 15:4424. [PMID: 38006147 PMCID: PMC10675836 DOI: 10.3390/polym15224424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 11/06/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
This study investigated the impact of calcium chloride (CaCl2) and magnesium chloride (MgCl2) at varying concentrations on a model milk formulation's physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl2 or MgCl2. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating. CaCl2 had a slightly stronger impact than MgCl2, particularly at higher concentrations. The milk samples also exhibited a reduction in the zeta potential as the ionic strength of the salt solution increased, with the CaCl2-fortified milk displaying a slightly lower negative surface charge than the MgCl2-fortified milk at the same dose. The model milk's viscosity was evaluated after adding various salt concentrations and a temperature ramp from 20 to 80 °C. Notably, the viscosity and particle size changes demonstrated a non-linear relationship with increasing mineral levels, where a significant increase was observed at or above 5.0 mM. An emulsion stability analysis also revealed that the de-stabilization pattern of the high salt concentration sample differed significantly from its low salt concentration counterparts. These findings could serve as a basis for the future development of fortified UHT milk with nutritionally beneficial calcium and magnesium in industrial applications.
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Affiliation(s)
| | | | | | | | - Wenpu Chen
- Abbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, Singapore; (W.W.); (K.W.J.T.); (P.L.C.); (W.X.W.)
| | - Qi Lin
- Abbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, Singapore; (W.W.); (K.W.J.T.); (P.L.C.); (W.X.W.)
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11
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Beaulieu JC, Boue SM, Goufo P. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Crit Rev Food Sci Nutr 2023; 63:11570-11603. [PMID: 35816149 DOI: 10.1080/10408398.2022.2094887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.
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Affiliation(s)
- John C Beaulieu
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Stephen M Boue
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
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12
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Naseem Z, Mir SA, Wani SM, Rouf MA, Bashir I, Zehra A. Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective. Nutrition 2023; 115:112154. [PMID: 37536023 DOI: 10.1016/j.nut.2023.112154] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 06/27/2023] [Accepted: 06/30/2023] [Indexed: 08/05/2023]
Abstract
Consumers' growing interest in using foods that improve health has motivated researchers and the food industry to develop new functional products, such as foods containing probiotics or live microbes. Probiotics have functional attributes that could satisfy most basic nutritional and therapeutic supplementation requirements. These microbes positively respond to clinical therapies against diseases and illnesses such as rotavirus-associated diarrhea, irritable bowel syndrome, and food allergies. Moreover, the role of probiotics in the prevention and treatment of obesity, diabetes, cancer, and diseases related to pathogenic microbes is an exciting and rapidly advancing research arena. Probiotic supplementation usually involves dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices like fruits, vegetables, cereals, and so on, have been studied as potential carriers for these microorganisms, presenting an alternative and better source in the process of assessing novel probiotic strains. The present review discusses the various factors affecting the survival of probiotics during storage in fruit juices, the possible effect of probiotics on sensory attributes and the overall acceptance of the products, and future technologies to improve the viability of probiotics.
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Affiliation(s)
- Zahida Naseem
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India.
| | - Molvi Abdul Rouf
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India
| | - Iqra Bashir
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India
| | - Aiman Zehra
- Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India
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13
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Geraris Kartelias I, Karantonis HC, Giaouris E, Panagiotakopoulos I, Nasopoulou C. Kombucha Fermentation of Olympus Mountain Tea ( Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties. Foods 2023; 12:3496. [PMID: 37761205 PMCID: PMC10528074 DOI: 10.3390/foods12183496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
This study implemented kombucha fermentation of Olympus Mountain tea (Sideritis scardica) sweetened with honey (OMTWH) in order to investigate the potential for producing a novel beverage with functional properties. The increase in the total count of bacteria and yeast suggests that the OMTWH acts as a viable substrate for supporting the proliferation of the microorganisms of the Kombucha symbiotic culture. The fermentation resulted in a reduction in pH and increased total titratable acidity. After fermentation, a statistically significant increase in the vitamins C, B1, B2, B6, B7, and B12 content was observed (p < 0.05). Total phenolics and antioxidant activity of the fermented beverage was significantly enhanced, as assessed by the method of Folin-Ciocalteu and ABTS assay, respectively. Results revealed that OMTWH had a potent inhibitory activity of α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase; OMTWH fermented with a kombucha consortium exhibited even higher inhibition. Hence, the process of kombucha fermentation can convert OMTWH into a novel beverage with enhanced functional properties.
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Affiliation(s)
- Ioannis Geraris Kartelias
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Haralabos Christos Karantonis
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Ioannis Panagiotakopoulos
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Constantina Nasopoulou
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
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14
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Mamoona T, Rafique N, Zubair Khan M, Shafique Ahmad K, Bashir S, Ali Shah T, Salamatullah AM, Mekonnen AB, Bourhia M. Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L. ACS OMEGA 2023; 8:32643-32655. [PMID: 37720775 PMCID: PMC10500662 DOI: 10.1021/acsomega.3c03386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 07/25/2023] [Indexed: 09/19/2023]
Abstract
Carissa spinarum L. belongs to the family Apocynaceae. It is a native shrub of Asia, locally known as Karonda or Karanda, and is an underutilized crop throughout the Asian region. The Karonda fruit is a rich source of vitamin C, minerals, phenolics, antioxidants, flavonoids, and other biofunctional compounds. The lack of awareness and knowledge among the community results in the wastage of fruits. Therefore, the present research was designed to formulate an easy-to-prepare beverage drink using C. spinarum fruit to evaluate the nutritional potential of the undervalued Karonda fruit. A beverage drink was formulated with three pulp concentrations: 20, 30, and 40%, each having 12, 14, and 16 °Brix, respectively. A total of nine treatments were prepared and stored for up to 10 weeks in refrigerated storage. The physicochemical parameters, such as pH, titratable acidity, vitamin C, total sugars, anthocyanin, total phenolics, flavonoids, and antioxidants, were measured at two-week intervals from 0 to 10 weeks. Additionally, a sensory assessment of the beverage was conducted. A decreasing trend in titratable acidity was exhibited among all the treatments (from treatment 1 to treatment 9), with the values decreasing from 0.815 to 0.556 as the fruit concentration increased. On the other hand, an increasing trend was observed for pH (from 3.04 to 3.37), vitamin C (from 22.2 to 31.48), reducing and non-reducing sugars, anthocyanin (from 31.95 to 110), total phenolics (from 19.86 to 32.16), flavonoids (from 0.64 to 0.77), and antioxidants (from 48.8 to 67.6) from treatment 1 to treatment 9, respectively. The sensory studies of the beverage formulations revealed that treatment 9, which consisted of a 40% fruit base and 16 °Brix, was the most acceptable for further development of the beverage at a commercial scale. This study represents a novel scientific contribution toward the utilization of the undervalued fruit of C. spinarum L. for the development of a beverage product. Ultimately, it has the potential to address food insecurity issues worldwide while offering its associated health benefits.
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Affiliation(s)
- Turfa Mamoona
- Department
of Food Science and Technology, University
of Poonch Rawalakot, Poonch, Rawalakot 12350, Azad Kashmir, Pakistan
| | - Nagina Rafique
- Department
of Food Science and Technology, University
of Poonch Rawalakot, Poonch, Rawalakot 12350, Azad Kashmir, Pakistan
| | - Muhammad Zubair Khan
- Department
of Plant Breeding and Molecular Genetics, University of Poonch Rawalakot, Poonch, Rawalakot 12350, Azad Kashmir, Pakistan
| | - Khawaja Shafique Ahmad
- Department
of Botany, Faculty of Basic and Applied Sciences, University of Poonch Rawalakot, Poonch, Rawalakot 12350, Azad Kashmir Pakistan
| | - Saiqa Bashir
- Department
of Food Science and Technology, University
of Poonch Rawalakot, Poonch, Rawalakot 12350, Azad Kashmir, Pakistan
| | - Tawaf Ali Shah
- College
of Agriculture Engineering and Food Sciences, Shandong University of Technology, Zibo 255049, China
| | - Ahmad Mohammad Salamatullah
- Department
of Food Science & Nutrition, College of Food and Agricultural
Sciences, King Saud University, 11 P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Amare Bitew Mekonnen
- Department
of Biology, Bahir Dar University, P.O. Box 79, Bahir Dar 6000, Ethiopia
| | - Mohammed Bourhia
- Departement
of Chemistry and Biochemistry, Faculty of Medicine and Pharmacy, Ibn Zohr University, Laayoune 70000, Morocco
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15
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Rejdlová A, Salek RN, Míšková Z, Lorencová E, Kůrová V, Adámek R, Sumczynski D. Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures. Foods 2023; 12:3368. [PMID: 37761077 PMCID: PMC10528688 DOI: 10.3390/foods12183368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
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Affiliation(s)
- Anita Rejdlová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Richardos Nikolaos Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Zuzana Míšková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Vendula Kůrová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Richard Adámek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (Z.M.); (E.L.); (V.K.); (R.A.)
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic;
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16
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Fakhri LA, Ghanbarzadeh B, Falcone PM. New Healthy Low-Sugar and Carotenoid-Enriched/High-Antioxidant Beverage: Study of Optimization and Physicochemical Properties. Foods 2023; 12:3265. [PMID: 37685198 PMCID: PMC10486365 DOI: 10.3390/foods12173265] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
Lutein is a prominent biologically active carotenoid pigment with a polyene skeleton that has great benefits for human health. The study examined the synergistic effects of potentially functional components, including lutein carotenoid (LC), Mentha × Piperita extract (MPE), and Citrus × aurantifolia essential oil (CAEO), all three as bioactive components and antioxidants (AOs), on the physicochemical characteristics of a new low-sugar and carotenoid-enriched high-antioxidant beverage. Sucralose was utilized as a non-nutritive sweetener. Polynomial equations obtained by combined design methodology (CDM) were fitted to the experimental data of total phenolic and flavonoid contents (TPC and TFC, respectively) and antioxidant potential of the beverages using multiple regression analysis with R2 (determination coefficient) values of 0.87, 0.89, and 0.97, respectively. Estimated response values for the TPC, TFC, and antioxidant potential (determined as 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging activity) of the optimum beverage formulation were 41.90 mg gallic acid equivalent (GAE) per L-1, 27.51 mg quercetin equivalent (QE) per L-1, and 34.06%, respectively, with a desirability value of 0.74. The potentially functional components had a synergistic effect on the antioxidant potential. This healthy beverage can have the potential to enhance health benefits and may have therapeutic potential for diabetic patients.
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Affiliation(s)
- Leila Abolghasemi Fakhri
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz P.O. Box 51666-16471, Iran;
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz P.O. Box 51666-16471, Iran;
| | - Pasquale M. Falcone
- Department of Agricultural, Food, and Environmental Sciences, University Polytechnical of Marche, Brecce Bianche 10, 60131 Ancona, Italy
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17
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Dimitrova T, Ilieva I. Consumption Behaviour towards Branded Functional Beverages among Gen Z in Post-COVID-19 Times: Exploring Antecedents and Mediators. Behav Sci (Basel) 2023; 13:670. [PMID: 37622810 PMCID: PMC10451562 DOI: 10.3390/bs13080670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/31/2023] [Accepted: 08/08/2023] [Indexed: 08/26/2023] Open
Abstract
This study investigates the predictors and mediators of branded functional beverage consumption behaviour (CB) within the Gen Z demographic group in Bulgaria. An integrated model based on two widely known psychosocial theories was developed to examine the relationships between the consumers' personal values within the value-belief-norm theory and the components of the protection motivation theory (PMT). The conceptual framework included two more influencing factors whose impact had not been researched in depth in previous studies concerning CB-namely, the role of media (RM) and branded functional beverage health benefits (HB). An empirical survey based on 435 Gen Z members aged between 16 and 26 years was conducted. Structural equation modelling was used to analyse the proposed hypotheses. The results revealed that the consumers' personal values were significant predictors of the PMT threat and coping appraisal components, which, in turn, had a significant positive impact on CB. CB was not directly affected by the branded functional beverage health benefits but was indirectly influenced by the HB via purchase intention toward functional beverages and RM. The study highlighted the important role of RM, which directly and indirectly affected CB. The theoretical and practical implications were discussed, and recommendations were given for raising Gen Z's awareness of the benefits of functional beverages and increasing their consumer acceptance.
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Affiliation(s)
- Teofana Dimitrova
- Faculty of Economic and Social Sciences, University of Plovdiv Paisii Hilendarski, 4000 Plovdiv, Bulgaria
| | - Iliana Ilieva
- Faculty of Economics, University of Food Technologies, 4000 Plovdiv, Bulgaria;
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Gupta A, Sanwal N, Bareen MA, Barua S, Sharma N, Joshua Olatunji O, Prakash Nirmal N, Sahu JK. Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective. Food Res Int 2023; 170:113046. [PMID: 37316029 DOI: 10.1016/j.foodres.2023.113046] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/20/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
The World Health Organization's emphasis on the health benefits of functional foods and beverages that has contributed to the rise in its popularity globally. Besides these consumers have become more aware of the importance of their food composition and nutrition. Among the fastest-growing market segments within the functional food industries, the functional drinks market focuses on fortified beverages or products that are novel with improved bioavailability of bioactive compounds, and their implicated health benefits. The bioactive ingredients in functional beverages include phenolic compounds, minerals, vitamins, amino acids, peptides, unsaturated fatty acids, etc. which can be obtained from plant, animal and microorganisms. The types of functional beverages which are globally intensifying the markets are pre-/pro-biotics, beauty drinks, cognitive and immune system enhancers, energy and sports drink produced via several thermal and non-thermal processes. Researchers are focusing on improving the stability of the active compounds by encapsulation, emulsion, and high-pressure homogenization techniques to strengthen the positive consumer perspective in functional beverages. However, more research is needed in terms of bioavailability, consumer safety, and sustainability of the process. Hence, product development, storage stability, and sensory properties of these products are vital for consumer acceptance. This review focuses on the recent trends and developments in the functional beverages industry. The review provides a critical discussion on diverse functional ingredients, bioactive sources, production processes, emerging process technologies, improvement in the stability of ingredients and bioactive compounds. This review also outlines the global market and consumer perception of functional beverages with the future perspective and scope.
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Affiliation(s)
- Achala Gupta
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Nikita Sanwal
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Mohammed A Bareen
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India; The University of Queensland-Indian Institute of Technology Delhi Academy of Research, New Delhi 110016, India; School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Sreejani Barua
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Nitya Sharma
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Opeyemi Joshua Olatunji
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Hat Yai 90110, Thailand; African Genome Center, Mohammed VI Polytechnic University, Ben Guerir 43150, Morocco
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Nakhon Pathom 73170, Thailand.
| | - Jatindra K Sahu
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India.
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Maleš I, Dobrinčić A, Zorić Z, Vladimir-Knežević S, Elez Garofulić I, Repajić M, Skroza D, Jerković I, Dragović-Uzelac V. Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages. Molecules 2023; 28:molecules28093656. [PMID: 37175066 PMCID: PMC10180401 DOI: 10.3390/molecules28093656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/14/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In our previous research, it was found that sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extracts, as well as their mixture (wild thyme:sage at 3:1, v/v), to enrich fruit juices (apple, pineapple, and orange). Obtained beverages were evaluated for sensory properties as well as phenolic and headspace composition (UPLC-MS/MS and HS-SPME/GC-MS analysis) and antioxidant capacity (ORAC assay). The incorporation of wild thyme extract in pineapple juice provided the most harmonious flavor and the highest content of volatile compounds (on PDMS/DVB fiber). The orange juice formulations were the most enriched with phenolic and volatile compounds (on DVB/CAR/PDMS fibers). The highest antioxidant capacity was observed in the formulation with orange juice and sage extract (22,925.39 ± 358.43 µM TE). This study demonstrated that enriching fruit juices with sage and wild thyme extracts could create functional beverages with improved sensory and health-promoting properties, providing valuable insights for the food and beverage industry to meet the growing demand of health-conscious consumers for natural and functional products.
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Affiliation(s)
- Ivanka Maleš
- Department of Pharmacy, School of Medicine, University of Split, Šoltanska 2, 21000 Split, Croatia
| | - Ana Dobrinčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Sanda Vladimir-Knežević
- Department of Pharmacognosy, Faculty of Pharmacy and Biochemistry, University of Zagreb, Marulićev trg 20, 10000 Zagreb, Croatia
| | - Ivona Elez Garofulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Maja Repajić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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20
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Pérez-Marroquín XA, Estrada-Fernández AG, García-Ceja A, Aguirre-Álvarez G, León-López A. Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation. Foods 2023; 12:foods12081583. [PMID: 37107379 PMCID: PMC10137751 DOI: 10.3390/foods12081583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/01/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.
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Affiliation(s)
- Xóchitl Alejandra Pérez-Marroquín
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km. 1 Rancho Universitario, Tulancingo C.P. 43600, Hidalgo, Mexico
| | - Ana Guadalupe Estrada-Fernández
- Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Carretera Apan-Tepeapulco Km 3.5, Colonia Las Peñitas, Apan C.P. 43900, Hidalgo, Mexico
| | - Adelfo García-Ceja
- Instituto Tecnológico Superior de Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Venustiano Carranza C.P 73049, Puebla, Mexico
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km. 1 Rancho Universitario, Tulancingo C.P. 43600, Hidalgo, Mexico
| | - Arely León-López
- Instituto Tecnológico Superior de Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Venustiano Carranza C.P 73049, Puebla, Mexico
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Trigo C, Castelló ML, Ortolá MD. Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:25-37. [PMID: 36357660 PMCID: PMC9947086 DOI: 10.1007/s11130-022-01023-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
Given the growing interest of today's society in improving the nutritional profile of the food it consumes, industrial food reformulation is booming. In this sense, due to its high yield, good adaptation to climate change and high nutritional potential, Moringa oleifera may be an alternative means of fortifying products, in order to improve different food matrices. The different parts of this plant (leaves, seeds, flowers, pods, roots…) can be marketed for their nutritional and medicinal attributes. In this analysis, various scientific studies have been compiled that evaluate the potential of Moringa oleifera in terms of its incorporation into food matrices and its influence on the final sensory characteristics. In general, the incorporation of different parts of moringa into products, such as bread, pastries, snacks and beverages, increases the nutritional profile of the product (proteins, essential amino acids, minerals and fiber), the dried leaf powder representing an alternative to milk and eggs and helping vegans/vegetarians to consume the same protein content. In the case of dairy and meat products, the goal is to improve the antioxidant and antimicrobial capacity. In every food product, adding high concentrations of moringa leads to greenish colorations, herbal flavors and changes in the mechanical properties (texture, hardness, chewiness, volume and sponginess), negatively impacting the acceptance of the final product. This bibliographic review highlights the need to continue researching the technological properties with the dual aim of incorporating different parts of moringa into food matrices and increasing consumer familiarity with this product.
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Affiliation(s)
- Carla Trigo
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera S/N. 46022, Valencia, Spain
| | - María Luisa Castelló
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera S/N. 46022, Valencia, Spain
| | - María Dolores Ortolá
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera S/N. 46022, Valencia, Spain
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In Vitro Gastrointestinal Digestion Affects the Bioaccessibility of Bioactive Compounds in Hibiscus sabdariffa Beverages. Molecules 2023; 28:molecules28041824. [PMID: 36838811 PMCID: PMC9960968 DOI: 10.3390/molecules28041824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/02/2023] [Accepted: 02/06/2023] [Indexed: 02/17/2023] Open
Abstract
Hibiscus sabdariffa possess great versatility to be used as an ingredient for a whole range of products with natural-based ingredients, which are growing in popularity due to the health benefits of bioactive compounds (BC). Therefore, the objective of this study was to characterize the BC content in Hibiscus beverages and to evaluate their in vitro bioaccessibility. Results showed significant differences (p < 0.05) in the total contents of BC prior to the in vitro intestinal digestion. Hibiscus acid was the most abundant compound identified. Thirty-five compounds were identified in the Hibiscus beverage at the initial stage, while a maximum of 15 compounds were quantified in the different fractions of gastrointestinal digestion. After digestion, significant differences were found compared with the initial content of BC. That phenolic acids were the less bioaccessible group, while flavonoids were the most diverse. Principal components analysis showed different clusters and changes in the profiles of BC present at the initial stage and those bioaccessible, showing that intestinal digestion significantly affects the BC profile of the beverage.
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Development of a Novel Low-Calorie Lime Juice-Based Prebiotic Beverage Using a Combined Design Optimization Methodology. Foods 2023; 12:foods12030680. [PMID: 36766208 PMCID: PMC9914248 DOI: 10.3390/foods12030680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 01/27/2023] [Accepted: 01/30/2023] [Indexed: 02/09/2023] Open
Abstract
A novel lime-juice based low-calorie functional beverage was developed by using D-optimal combined design optimization. For the preparation of the beverage, the following functional ingredients were used: lime juice, lime peel essential oil (LEO) as a flavoring agent and bioactive component, sucralose as a low-calorie sweetener, an inulin/polydextrose (I/P) mixture as prebiotic fibers, pectin as a thickening agent and soluble dietary fiber, lutein as a carotenoid colorant and antioxidant, and peppermint extract (ME) as a flavoring agent and bioactive component. A combined design consisting of one mixture factor (LEO/ME ratio), one numeric factor (lutein concentration), and one categoric factor (presence or absence of prebiotics) was used for optimizing the functional beverage based on the sensory quality. Regression models were adequately fitted to the data of sensory acceptance with a determination coefficient >90%. The sample containing a mixture of prebiotics, 2:3 (v/v) ratio of LEO: ME, and 3 mg/100 mL lutein was selected as the best formulation among the six optimal beverages which was suggested by Design-Expert software. This final optimum sample showed the highest total phenolic (44.22 mg gallic acid equivalents/L) and flavonoid (25.49 mg quercetin equivalents/L) contents, and its antioxidant activity (as 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging) was 38.30%. The newly designed beverage has the potential to promote health benefits and in therapeutic applications.
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Naemeh K, Ali MS, Elham M, Akram A. Production of the whey protein-based probiotic beverages incorporated with Bifidobacterium bifidum, Lactobacillus acidophilus, and peppermint essence nanoliposomes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01770-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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25
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What Is Authentic Maple Water? A Twelve-Month Shelf-Life Study of the Chemical Composition of Maple Water and Its Biological Activities. Foods 2023; 12:foods12020239. [PMID: 36673331 PMCID: PMC9858213 DOI: 10.3390/foods12020239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/29/2022] [Accepted: 01/01/2023] [Indexed: 01/06/2023] Open
Abstract
Maple water (maple sap) products are produced from sap tapped directly from maple trees, but there is confusion and lack of industry consensus and consumer knowledge as to what constitutes 'authentic' maple water. With an immense potential for growth in the multi-billion dollar functional beverage market, the market promotion of maple water products hinges on establishing standards of identity (SI), which are currently lacking. Herein, we aim to provide publishable SI and compositional chemistry findings of maple water. The chemical composition (including polyphenols, sugars, amino acids, and organic acids) of a pasteurized maple water was monitored over a 12-month (at 0, 4, 8, and 12 months) shelf-life. Furthermore, LC-MS/MS and molecular networking-based methods were developed to identify the phytochemical profile of a maple water extract (MWX) and to compare it to a previously chemically characterized phenolic-enriched maple syrup extract (MSX). Both MSX and MWX have similar phytochemical profiles and chemical characteristics. In addition, MSX and MWX showed moderate antioxidant capacity (in free radical scavenging and anti-tyrosinase assays) and anti-inflammatory effects (in soluble epoxide hydrolase and cyclooxygenase-2 inhibition assays). Our findings provide critical information on the SI and stability (in chemical composition) of maple water, which will help define, authenticate, and distinguish it from other functional beverages, thereby positioning the maple industry for promotion and growth in this market sector.
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Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage. Foods 2022; 12:foods12010164. [PMID: 36613380 PMCID: PMC9818290 DOI: 10.3390/foods12010164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/24/2022] [Accepted: 12/25/2022] [Indexed: 12/31/2022] Open
Abstract
Foods containing chestnuts (Castanea mollissima Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits. In this study, we examine the flavor-related metabolites, volatile compounds, and amino acids in a traditional glutinous rice fermented beverage supplemented with chestnuts as a fermentation substrate for lactic acid bacteria (LAB). Changes in antioxidant activity towards free radicals and effects on cellular oxidative stress are compared between beverages with or without chestnuts. The fermented chestnut-rice beverage (FCRB) has higher sensory scores and a wider range of volatiles and flavor-related compounds (74 vs. 38 species compounds), but lower amino acid contents, than the traditional fermented glutinous rice beverage (TFRB). In free radical scavenging assays, the FCRB exhibits higher activity than the TFRB in vitro. Furthermore, while neither beverage induces cytotoxity in Caco-2 cells at concentrations up to 2 mg/mL, pretreatment with the FCRB results in lower rates of apoptosis and necrosis and higher overall viability in cells with H2O2-induced oxidative stress compared to pretreatment with the TFRB. The enhanced reactive oxygen species neutralization in vitro and protection against oxidative damage in cells, coupled with increased diversity of volatiles and flavor-related metabolites of LAB, support the addition of chestnuts to enhance flavor profile and antioxidant properties of fermented functional foods.
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Vilas-Boas AA, Magalhães D, Campos DA, Porretta S, Dellapina G, Poli G, Istanbullu Y, Demir S, San Martín ÁM, García-Gómez P, Mohammed RS, Ibrahim FM, El Habbasha ES, Pintado M. Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends. Foods 2022; 11:foods11233859. [PMID: 36496667 PMCID: PMC9735808 DOI: 10.3390/foods11233859] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional beverages based on citrus fruits are a potential way to take advantage of their nutritional and bioactive properties that could attract the interest of consumers. In order to ensure microbial and quality stability, the beverages are subjected to preservation treatment; however, the application of high temperatures leads to the loss of thermolabile BCs. Nowadays, innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW) are a promising alternative due to their efficiency and low impact on juice BCs. The available literature concerning the effects of these technologies in functional fruit-based beverages is scarce; thus, this review gathers the most relevant information about the main positive and negative aspects of the IPT in functional properties, safety, and consumer acceptance of functional citrus-based beverages, as well as the use of citrus by-products to promote the circular economy in citrus processing.
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Affiliation(s)
- Ana A. Vilas-Boas
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Daniela Magalhães
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Débora A. Campos
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Sebastiano Porretta
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Giovanna Dellapina
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Giovanna Poli
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Yildiray Istanbullu
- Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
| | - Sema Demir
- Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
| | - Ángel Martínez San Martín
- National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
| | - Presentación García-Gómez
- National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
| | - Reda S. Mohammed
- Pharmacognosy Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - Faten M. Ibrahim
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - El Sayed El Habbasha
- Field Crops Research Department, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
- Correspondence:
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Mefleh M, Faccia M, Natrella G, De Angelis D, Pasqualone A, Caponio F, Summo C. Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods 2022; 11:foods11223578. [PMID: 36429170 PMCID: PMC9689564 DOI: 10.3390/foods11223578] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.
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29
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Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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30
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Maleš I, Pedisić S, Zorić Z, Elez-Garofulić I, Repajić M, You L, Vladimir-Knežević S, Butorac D, Dragović-Uzelac V. The medicinal and aromatic plants as ingredients in functional beverage production. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
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31
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Bai X, Han M, Yue T, Gao Z. Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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32
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Nour V. Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple ( Malus domestica) and Black Chokeberry ( Aronia melanocarpa) Juice Blends. PLANTS (BASEL, SWITZERLAND) 2022; 11:2027. [PMID: 35956504 PMCID: PMC9370388 DOI: 10.3390/plants11152027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 06/15/2023]
Abstract
Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice.
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Affiliation(s)
- Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania
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Bopitiya D, Hearn MTW, Zhang J, Bennett LE. Demonstration of anti-oxidant properties of mustard seed (Brassica juncea) protein isolate in orange juice. Food Chem 2022; 396:133648. [PMID: 35843007 DOI: 10.1016/j.foodchem.2022.133648] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 06/15/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
Abstract
Previous research has shown that formulated and natural beverages containing mixtures of anti-oxidants can produce stable levels of hydrogen peroxide (H2O2). The aim of this study was to demonstrate the ultimate anti-oxidant effects of proteins for suppressing H2O2, using a protein extract from mustard seed (Brassica juncea). The mustard seed protein isolate (MPI) contained ∼51% protein, and 6.4 mg GAe/g TS of total reducible substances, presumably representing secondary metabolites, including polyphenolics. Dose-dependent suppression of H2O2 (present at 110 µM and 550 µM), in fresh and thermally-processed orange juice was complete in the presence of 0.1 mg/mL MPI after 24 hr, with slightly higher anti-oxidant efficacy than the fruit juice-derived reference protein, thaumatin. The combination of thiol-rich amino acid (methionine and cysteine)-containing proteins and other anti-oxidant species in the MPI were highly effective for inhibiting autoxidation-mediated production of H2O2 in orange juice, and may be useful for other manufactured beverages.
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Affiliation(s)
- Dilini Bopitiya
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Milton T W Hearn
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Jie Zhang
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Louise E Bennett
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia.
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Maleš I, Dragović-Uzelac V, Jerković I, Zorić Z, Pedisić S, Repajić M, Garofulić IE, Dobrinčić A. Non-Volatile and Volatile Bioactives of Salvia officinalis L., Thymus serpyllum L. and Laurus nobilis L. Extracts with Potential Use in the Development of Functional Beverages. Antioxidants (Basel) 2022; 11:antiox11061140. [PMID: 35740037 PMCID: PMC9220411 DOI: 10.3390/antiox11061140] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 01/12/2023] Open
Abstract
Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.) and laurel (Laurus nobilis L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by HS-SPME/GC-MS, and the antioxidant capacity was analyzed by ORAC and DPPH assays. The results showed that aqueous extracts of all examined herbs and their mixtures contained a high content of phenolic compounds ranging from 0.97 to 2.79 g L-1 of the sample, among which the most common were flavonols. At the same time, mono- and sesquiterpenes were the main volatiles. All extracts showed high antioxidant capacity, especially L. nobilis (781.62 ± 5.19 μmol TE mL-1 of the sample in the DPPH assay; 1896.10 ± 8.77 μmol TE mL-1 of the sample in the ORAC assay) and the two-component mixture of L. nobilis and T. serpyllum (679.12 ± 5.19 μmol TE mL-1 in the DPPH assay; 1913.38 ± 8.77 μmol TE mL-1 in the ORAC assay). Mixtures of herbal extracts have been shown to possess additive or synergistic effects, consequently contributing to higher antioxidant capacity. Therefore, two-component mixtures of herbal extracts showed promising potential for the production of functional beverages.
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Affiliation(s)
- Ivanka Maleš
- Department of Pharmacy, The School of Medicine, University of Split, 21000 Split, Croatia;
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
- Correspondence: (V.D.-U.); (A.D.)
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia;
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Maja Repajić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Ivona Elez Garofulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Ana Dobrinčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
- Correspondence: (V.D.-U.); (A.D.)
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35
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Pan Y, Li H, Shahidi F, Luo T, Deng Z. Interactions among dietary phytochemicals and nutrients: Role of cell membranes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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36
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Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance. BEVERAGES 2022. [DOI: 10.3390/beverages8020033] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects.
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Gonçalves AC, Nunes AR, Flores-Félix JD, Alves G, Silva LR. Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties. Molecules 2022; 27:3294. [PMID: 35630771 PMCID: PMC9145489 DOI: 10.3390/molecules27103294] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/19/2022] [Accepted: 05/19/2022] [Indexed: 02/04/2023] Open
Abstract
Nowadays, it is largely accepted that the daily intake of fruits, vegetables, herbal products and derivatives is an added value in promoting human health, given their capacity to counteract oxidative stress markers and suppress uncontrolled pro-inflammatory responses. Given that, natural-based products seem to be a promising strategy to attenuate, or even mitigate, the development of chronic diseases, such as diabetes, and to boost the immune system. Among fruits, cherries and blueberries are nutrient-dense fruits that have been a target of many studies and interest given their richness in phenolic compounds and notable biological potential. In fact, research has already demonstrated that these fruits can be considered functional foods, and hence, their use in functional beverages, whose popularity is increasing worldwide, is not surprising and seem to be a promising and useful strategy. Therefore, the present review reinforces the idea that cherries and blueberries can be incorporated into new pharmaceutical products, smart foods, functional beverages, and nutraceuticals and be effective in preventing and/or treating diseases mediated by inflammatory mediators, reactive species, and free radicals.
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Affiliation(s)
- Ana C Gonçalves
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CIBIT-Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Ana R Nunes
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CNC-Centre for Neuroscience and Cell Biology, Faculty of Medicine, University of Coimbra, 3000-548 Coimbra, Portugal
| | - José D Flores-Félix
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Gilberto Alves
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Luís R Silva
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CPIRN-UDI-IPG-Center of Potential and Innovation of Natural Resources, Research Unit for Inland Development, Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal
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38
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Sengul M, Unver H, Topdas EF, Akbulut M, Coklar H, Yilmaz B. Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Memnune Sengul
- Department of Food Engineering Faculty of Agriculture, Ataturk University Erzurum Turkey
| | - Hacer Unver
- Department of Food Engineering Faculty of Agriculture, Ataturk University Erzurum Turkey
| | - Elif Feyza Topdas
- Department of Food Engineering Faculty of Agriculture, Ataturk University Erzurum Turkey
| | - Mehmet Akbulut
- Department of Food Engineering Faculty of Agriculture, Selcuk University Konya Turkey
| | - Hacer Coklar
- Department of Food Engineering Faculty of Agriculture, Selcuk University Konya Turkey
| | - Bilal Yilmaz
- Department of Analytical Chemistry Faculty of Pharmacy, Ataturk University Erzurum Turkey
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39
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Hallak R, Onur I, Lee C. Consumer demand for healthy beverages in the hospitality industry: Examining willingness to pay a premium, and barriers to purchase. PLoS One 2022; 17:e0267726. [PMID: 35499987 PMCID: PMC9060329 DOI: 10.1371/journal.pone.0267726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 04/13/2022] [Indexed: 11/30/2022] Open
Abstract
This study empirically examines consumer demand for healthy beverages within the hospitality industry. The research investigates sociodemographic and motivational factors that influence consumers’ ‘willingness to pay a premium’ (WTPP) price for healthy beverages using survey data from 1021 consumers in Australia and New Zealand (NZ). Water and juice are rated as representing ‘healthy’ beverages sold by hospitality businesses. Under 2% of respondents consider sugar free drinks as being healthy. Consumers rate a ‘healthy’ beverage as having low/no sugar, natural/no additives, or containing vitamins and minerals. Less than 1% of respondents identify ‘probiotics’ or ‘organic’ as a healthy beverage. Censored Poisson finds consumers who frequently eat out or are younger have higher WTPP. Healthy eating goals increase WTPP, whereas food economizing goals decreases WTPP. Food hedonism goals reduces consumers’ WTPP, and gender differences moderates this relationship. The findings present new insights on consumer behavior and healthy consumption in hospitality.
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Affiliation(s)
- Rob Hallak
- University of South Australia, Adelaide, South Australia, Australia
- * E-mail:
| | - Ilke Onur
- Flinders University, Bedford Park, South Australia, Australia
| | - Craig Lee
- University of Otago, Dunedin, New Zealand
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40
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Adedokun TO, Matemu A, Höglinger O, Mlyuka E, Adedeji A. Evaluation of functional attributes and storage stability of novel juice blends from baobab, pineapple, and black-plum fruits. Heliyon 2022; 8:e09340. [PMID: 35540929 PMCID: PMC9079165 DOI: 10.1016/j.heliyon.2022.e09340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/01/2021] [Accepted: 04/22/2022] [Indexed: 11/05/2022] Open
Abstract
Several under-utilized tropical fruits have exceptional micronutrients and phytochemical composition with the potential to contribute to the nutrition of people and also enhance food security. This study was carried out to evaluate the quality attributes and storage stability of juice blends of baobab (Adansonia digitata), pineapple (Ananas comosus), and black-plum (Syzygium cumini) fruits for use as functional beverages. Juice blends were analyzed for physicochemical, antioxidant, and sensory properties. Mineral compositions and storage stability of the pasteurized juice blends at 4 °C for 4 weeks were also investigated. Results showed that the vitamin C contents of individual juices synergistically contributed to the high values observed in the blends (317.45–414.51 mg/L). Juice blends of baobab, pineapple, and black-plum fruits are good sources of calcium (57–153 mg/L), magnesium (71–130 mg/L) and antioxidants (ascorbic acid, total polyphenol contents (65–104 mg GAE/100 mL), scavenging ability (105.97–359.71 μmol TE/100 mL), and reducing potential (1376–1829 μMFe2+ L) the consumption of which will promote human health. Blending enhanced the sensory qualities of the individual juices with improved taste and consumer acceptability. The juice blends kept well for two weeks at 4 °C though the color becomes less intense at the end of the storage period. These findings suggest that baobab-fruit pulp, pineapple, and black-plum fruits can be major ingredients in producing a consumer acceptable anti-oxidant rich functional beverage for optimal benefits to consumers. Fruit juice blends were made from pineapples, baobab, and black-plum fruits. The blends are rich sources of essential micronutrients and antioxidants. Blending improved juice antioxidant capacity and consumer acceptability. Blends kept well for two weeks without significant physicochemical changes.
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41
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Extraction and identification of proanthocyanidins from the leaves of persimmon and loquat. Food Chem 2022; 372:130780. [PMID: 34624778 DOI: 10.1016/j.foodchem.2021.130780] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 07/12/2021] [Accepted: 08/03/2021] [Indexed: 12/23/2022]
Abstract
Proanthocyanidins is flavan-3-ol polymers with many activities which attracted a lot of attention. However, most of the proanthocyanidins come from fruits and seeds, resulting in higher costs. The extraction of proanthocyanidins from leaves that were trimmed as wastes from fruit trees is of good economic benefits. The proanthocyanidins in persimmon leaves and loquat leaves were extracted and purified. The purity of persimmon and loquat leaves were 85.33 ± 0.11% and 88.45 ± 0.96% with yield of 3.40% and 2.37% respectively. Detailed structure information was analyzed. Persimmon leaves proanthocyanidins mainly consist of catechin with B-type link along with a small portion of gallocatechin, catechin gallate and A-type link. Loquat leaves proanthocyanidins consist of catechin, gallocatechin, gallocatechin gallate and afzelechin with B-type link along with a small portion of A-type link. The α-amylase inhibition effect of the two leaves was analyzed. Persimmon leaves proanthocyanidins and loquat leaves proanthocyanidins were two mixed-type inhibitors to α-amylase.
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42
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Abidoye AO, Ojedokun FO, Fasogbon BM, Bamidele OP. Effects of sweet basil leaves (Ocimum basilicum L) addition on the chemical, antioxidant, and storage stability of roselle calyces (Hibiscus sabdariffa) drink. Food Chem 2022; 371:131170. [PMID: 34583174 DOI: 10.1016/j.foodchem.2021.131170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 09/15/2021] [Accepted: 09/15/2021] [Indexed: 12/22/2022]
Abstract
Consumers expect greater functionality from food and beverage products. Celebrated for a range of health benefits, polyphenols have been linked to a preventive role for chronic diseases and viral infections and have the ability to relieve oxidative stress. A drink made with roselle calyces (Hibiscus sabdariffa) and sweet basil leaves (Ocimum basilicum L) may provide therapeutic or preventive effects against chronic and infectious diseases. Damage caused by oxidative stress may be alleviated by the polyphenols found in roselle calyces and sweet basil leaves. The roselle-basil samples at different blend ratio were analysed for pH, total soluble solids, total titratable acidity, vitamin C, lycopene, total phenolic contents, antioxidant properties, and storage stability at different temperature (4 and 29 °C). The incorporation of sweet basil leaves to roselle calyces slightly decreased the vitamin C and lycopene content of the processed drink but increased the total carotenoid and antioxidant activities (ABTS and ORAC) of the drink. The radical scavenging properties of the processed drink increased with the addition of the dried sweet basil leaves and samples kept at a higher temperature of 29 °C showed a rise in antioxidant activities compared to samples stored at 4 °C. The increase in the free radical scavenging power of the drinks show that the roselle-basil drink may serve as health drink and addition of sweet basil leaves up to 5% may be suitable to produce roselle-basil drink.
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Affiliation(s)
- A O Abidoye
- Department of Food Technology, Federal Polytechnic Offa, Nigeria
| | - F O Ojedokun
- Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - B M Fasogbon
- Department of Biotechnology and Food Technology, University of Johannesburg, South Africa
| | - O P Bamidele
- Department of Consumer and Food Sciences University of Pretoria, South Africa
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43
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Frühauf V, Egea M, Hernandes T, Takeuchi K. Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2021.2024470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Vanessa Frühauf
- Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, Brazil
| | - Mariana Egea
- Goiano Federal Institute of Education, Science and Technology, Science and Technology, Campus Rio Verde, Rio Verde, GO, Brazil
| | - Thais Hernandes
- Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, Brazil
| | - Katiuchia Takeuchi
- Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, Brazil
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44
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Burgos-Araiza AK, Gaytán-Martínez M, Ramírez-Jiménez AK, de la Luz Reyes-Vega M. Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:606-614. [PMID: 35153309 PMCID: PMC8814141 DOI: 10.1007/s13197-021-05048-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/15/2021] [Accepted: 02/23/2021] [Indexed: 02/03/2023]
Abstract
This research aimed to develop and optimize a mango bagasse (MB) powdered beverage with high fiber content and low glycemic index, acceptable by their potential consumers. The powdered beverage contained 40 g of mango bagasse (Manguifera indica L., var. Manila), xanthan gum (XG), carboxymethyl cellulose (CMC), and silicon dioxide (SDO). The amount of MB remained constant and, 0.5.%, 1.0%, and 2.0% of CMC, XG and SDO were added according to a factorial design 33. The independent variables evaluated were relative viscosity, sedimentation index, solids (ºBx), and color. Statistical optimization was carried out, looking for low values of viscosity and sedimentation index, obtaining the formulation, 0.5% XG, 0.5% CMC, and 0.5% SDO. A preference test was performed with this formulation using a commercial powdered beverage as a reference, 60 consumers participated. Data showed a preference similar to that of the commercial powered beverage, moreover, the MB beverage had a content of 40.90% of total fiber, from which 15.03% was soluble fiber. The beverage had a low glycemic index (45.99) and its postprandial glycemic curve was stable for 120 min, indicating that the beverage shows potential as a functional food.
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Affiliation(s)
- Alma Karen Burgos-Araiza
- Posgrado en Diseño e Innovación de Producto, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Cerro de Las Campanas S/N Col. Cerro de Las Campanas, C.P. 76010 Santiago de Querétaro, Mexico
| | - Marcela Gaytán-Martínez
- Posgrado en Ciencia y Tecnología de Los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de Las Campanas S/N Col. Cerro de Las Campanas, C.P. 76010 Santiago de Querétaro, Mexico
| | - Aurea Karina Ramírez-Jiménez
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, C.P. 64849 N.L. Mexico
| | - María de la Luz Reyes-Vega
- Universidad Autónoma de Querétaro, Departamento de Investigación y Posgrados, C.P. 76010 Santiago de Querétaro, Mexico
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45
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Gama AP, Adhikari K. Development and Optimization of Peanut-Based Beverages: A Malawian Consumer-Driven Approach. Foods 2022; 11:foods11030267. [PMID: 35159420 PMCID: PMC8834101 DOI: 10.3390/foods11030267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 02/01/2023] Open
Abstract
Development studies of peanut-based beverages have been ongoing for many years, but there are still challenges, especially with their sensory properties and, ultimately, consumer acceptability. As a result, peanut-based beverages are rarely found on the market, even in developed countries. The current study used mixture design and product matching approaches to develop and optimize peanut-based beverages. Sensory drivers of consumer acceptability were also determined. Optimization focused on maximizing overall consumer acceptability by varying two independent variables that constituted 16% of the beverage by weight: peanut paste (PP) and malted milk powder (MMP). The optimal proportions of the PP and any type of MMP, in the two-component mixture, were 0.6 and 0.4, respectively. Maintaining all other factors as constant, model validation results showed that the model could predict overall liking of the peanut-based beverages with 96% accuracy when the proportions of PP and MMP are known. The samples that were perceived, by the consumers, to be thick, creamy, and smooth had significantly higher (p ≤ 0.05) overall liking scores than those that were perceived to be watery, grainy, and whitish. Based on the findings, acceptable peanut-based beverages were developed and can be scaled up despite using non-defatted peanuts in the formulation.
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Affiliation(s)
- Aggrey Pemba Gama
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, Lilongwe P.O. Box 219, Malawi;
| | - Koushik Adhikari
- Department of Food Science and Technology, The University of Georgia, 1109 Experiment St, Griffin, GA 30223, USA
- Correspondence: ; Tel.: +1-770-412-4736
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46
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Nazhand A, Durazzo A, Lucarini M, Guerra F, Souto SB, Souto EB, Santini A. Nutraceuticals and functional beverages: Focus on Prebiotics and Probiotics active beverages. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00026-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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47
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Polo A, Cappello C, Carafa I, Da Ros A, Baccilieri F, Di Cagno R, Gobbetti M. A novel functional herbal tea containing probiotic Bacillus coagulans GanedenBC30: An in vitro study using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME). J Funct Foods 2022. [DOI: 10.1016/j.jff.2021.104873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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48
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Wang Y, Chen L, Lai W, Zhao Y, Xu P. Nonvolatile metabolite alterations during Zijuan black tea processing affect the protective potential on HOECs exposed to nicotine. Food Funct 2021; 12:12291-12302. [PMID: 34816850 DOI: 10.1039/d1fo02852a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Understanding nonvolatile metabolite alterations during processing and their impacts on potential function is crucial for technological innovations in tea manufacturing. In the present work, specific metabolite alterations during Zijuan black tea processing and their potential effects on nicotine-induced human oral epithelial cell (HOEC) injury were investigated. The results showed that leucine, isoleucine, and tyrosine were the main hydrolysis products during withering, and theaflavin-3-gallate (TF-3-G), theaflavin-3'-gallate (TF-3'-G) and theaflavin-3,3'-gallate (TFDG) were mainly formed during rolling. Moreover, oxidation of flavonoid glycosides, catechins and dimeric catechins took place during fermentation. During drying, amino acid conversion became dominant. Meanwhile, processing samples effectively attenuated nicotine-induced oxidative stress and inflammation in HOECs. TF-3'-G, TF-3-G, phenylalanine, and kaempferol-3-coumaroylglucoside exhibited strong associations with protective action, which indicates that modifying the processes in which black tea are produced to be rich in those specific components could be beneficial for the oral health of people who smoke.
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Affiliation(s)
- Yuefei Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.
| | - Lin Chen
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.
| | - Wanyi Lai
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.
| | - Yueling Zhao
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China. .,Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, China
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49
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Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: Biological, sensorial and quality aspects. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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50
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Sharma S, Singh A, Sharma S, Kant A, Sevda S, Taherzadeh MJ, Garlapati VK. Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints. Bioengineered 2021; 12:11055-11075. [PMID: 34783642 PMCID: PMC8810194 DOI: 10.1080/21655979.2021.2005992] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.
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Affiliation(s)
- Shagun Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Astha Singh
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Swati Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Anil Kant
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Surajbhan Sevda
- Department of Biotechnology, National Institute of Technology Warangal, Warangal506004, India
| | | | - Vijay Kumar Garlapati
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
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