Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties

Pulp from Colored Potatoes (Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies

Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue.

Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake

The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and cake, fortified with fermented proso millet bran dietary fiber flour (F-DF). Results showed that proso millet flour is less absorbent and stable than the control group. Adding proso millet flour and F-DF reduced the elasticity of the dough and increased its hardness, but had no significant effect on viscosity, cohesion, and resilience. The microstructure analysis exhibited an unformed continuous network formation in proso millet dough. Analyses suggested that proso millet flour combined with the fermented dietary fiber group had significantly higher total phenol content (0.46 GAE mg/g), DPPH• scavenging activity (66.84%), and ABTS•+ scavenging activity (87.01%) than did the other group. In addition, F-DF led to a significant reduction in the predicted released glucose contents of reformulated cakes. In summary, cakes prepared with the involvement of whole proso millet flour and F-DF exhibited less adverse sensory impact and possessed the potential to decrease postprandial blood glucose levels resulting purely from cake consumption.

Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread

This study aimed to assess the effects of insoluble dietary fiber (IDF) from feijoa supplementation on the physicochemical and functional properties of wheat bread. The results showed that feijoa IDF (FJI) had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. The gradual increase of FJI levels (from 2 to 8%) in wheat bread resulted in increased total DF, ash, and protein contents, accompanied by a reduction in moisture, carbohydrates, and energy value. The inclusion of FJI in the bread crumb caused a rise in both redness (a*) and yellowness (b*) values while decreasing the brightness (L*) relative to the control specimen. In addition, adding FJI up to 2% significantly increased total phenolic and flavonoid contents and antioxidant activity, as well as flavor score of supplemented bread samples, while additions above 2% resulted in undesirable taste and texture. FJI addition caused higher bile acid, NO2-, and cholesterol adsorption capacities. Moreover, FJI addition up to 4% significantly reduced glucose adsorption capacities at different in vitro starch digestion intervals. The findings revealed that FJI offers great potential as an ideal functional ingredient in food processing.

Hyphaene thebaica (Areceaeae) as a Promising Functional Food: Extraction, Analytical Techniques, Bioactivity, Food, and Industrial Applications

Hyphaene thebaica, also known as doum, is a wild plant growing in Egypt, Sudan, and other African countries. It is usually used to prepare nutritive diets, tasty beverages, and other food products. This review aimed to highlight the phytochemical composition of the doum plant using NMR, GC–MS, HPLC, and UPLC/Qtof/MS. The reported active constituents are also described, with flavonoids, phenolic acids, and saponins being the most dominant components. Extraction methods, both conventional and non-conventional, and their existing parameters were summarized. The in vitro and in vivo studies on the extracts and active constituents were also reported. We focused on different applications of doum in functional food products, animal feeding systems, and pharmaceutical applications. Doum is considered a promising dietary and therapeutic candidate to be applied on a wider scale. Proteomic analysis of doum and clinical assessment are still lacking and warrant further investigations in the future.

Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits

This study aimed to evaluate the impact of widely grown fruits (wild roses, elderberries, sea buckthorns, rowans, chokeberries, and hawthorns) as a functional ingredient in wheat-flour cookie formulation on antioxidative properties with a simultaneous reduction of the carcinogen-like compound acrylamide. The organoleptic features of the cookies were assessed by a panel of consumers. The following parameters were measured: chemical composition, total polyphenols, polyphenolic profile, antioxidant activity, and acrylamide content. The overall ratings of the tested cookies with the addition of chokeberries, hawthorns, sea buckthorns, and elderberries were more than satisfactory, while wild rose and rowan cookies were the most widely accepted and best rated by the panelists. The antioxidant activity of the tested cookies was 1.1−15.22 μmol trolox·g−1 dm and 2.46−26.12 μmol Fe (II)·g−1 dm as measured by the ABTS and FRAP methods, respectively. All the fruit-enriched cookies had significantly higher antioxidative properties (p < 0.05) in comparison to the control cookies, but among the fruit-enriched cookies, there were differences in the quality and quantity of particular polyphenols. The acrylamide content was significantly decreased by 59% (hawthorn), 71% (rowan), 87% (wild rose), 89% (sea buckthorn), 91% (elderberry), and 94% (chokeberry) compared with the control cookies (p < 0.05). Cookies enriched with wild-grown fruits could constitute a promising novel snack food.

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children

This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.

Metabolic syndrome; Definition, Pathogenesis, Elements, and the Effects of medicinal plants on it's elements

Introduction

Metabolic syndrome (MetS) is a cluster of metabolic risk factors that include central obesity, hypertension, insulin resistance, and atherogenic dyslipidemia and is strongly associated with a greater risk for developing cardiovascular disease and type 2 diabetes mellitus.

Methods

A literature search was conducted using the words metabolic syndrome, definition and pathogenesis in Scopus, and PubMed. The search also extended to cover medicinal plants and their role as a potential treatment of the metabolic syndrome. The search based on studies published in the English language from 1st of January 2000 to 30th of May 2021. The abstracts and the articles were then screened. Articles were scanned and read; further relevant references in the reference lists are also included.

Results

Both lifestyle factors and genetic factors are involved in the pathogenesis of the metabolic syndrome. Recently, MetS have gained significant attention due to the high prevalence of obesity worldwide. Diagnosis of patients with MetS is important to improve the outcomes of the disease by employing lifestyle and risk factors modifications. Currently, there is a rising interest in medicinal plants and their extracts because the medicinal plants have minimal side effects. Here we review the history, definitions, pathogenesis, management of metabolic syndrome and summarize the beneficial effects of some medicinal plants and their extracts on MetS.

Conclusion

Further research and clinical studies are needed to establish whether medicinal plants can be safely given as potential therapy for metabolic syndrome and whether this can be beneficial in low resources setting countries.

Development of biscuits supplemented with papaya seed and peel: effects on physicochemical properties, bioactive compounds, in vitro absorption capacities and starch digestibility

In this study, wheat biscuits were prepared by supplementing with papaya seed (PS) and papaya peel (PP) in range of 2 to 10%. As compared to control (un-supplemented) samples, PS and PP-supplemented biscuits were analyzed for their physicochemical properties, bioactive compounds, antioxidant activities, in vitro absorption capacities, starch digestibility and sensory attributes. As compared to PS, PP had lower energy value, higher bioactive compounds and antioxidant activity along with better in vitro adsorption capacities. Overall, PS and PP addition from 2 to 10% significantly improved nutritional components, polyphenol compounds, antioxidant activities, and caused marked rises in NO₂ ^- ion, cholesterol and bile acid absorption capacities of supplemented biscuits. Moreover, PS and PP-addition showed significant concentration-dependent decreases in glucose release response during various in vitro starch digestion intervals. Based on sensory characteristics, biscuits supplemented up to 4% PS and PP showed excellent overall acceptability, however, in comparison with PS, 4% PP-supplemented biscuits exhibited the better sensory properties. Therefore, PP-supplemented biscuits up to 4% could be utilized as a convenience food. Moreover, PS and PP-supplementation of wheat biscuits led to improvement of functional properties as a valuable source of bioactive compounds and high radical-scavenging activities.