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Qin Y, Pillidge C, Harrison B, Adhikari B. Pathways in formulating foods for the elderly. Food Res Int 2024; 186:114324. [PMID: 38729692 DOI: 10.1016/j.foodres.2024.114324] [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: 02/01/2024] [Revised: 04/11/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The growth of the elderly population worldwide is posing significant challenges to human society. The progressive physical and physiological changes occur with aging, including decreased appetite, incomplete digestion, and reduced absorption of nutrients. A common feature of many elderly people's diets is a deficiency in proteins (especially easily digestible ones) and micronutrients (e.g., vitamins, zinc, iron, and calcium). One of the solutions to this problem is the incorporation of these components into suitably texture-modified foods. There is a dearth of products that meet the needs of the elderly with special medical/health conditions such as dysphagia, osteoporosis, diabetes, and cardiovascular disease, as well as those who are in hospital and palliative care. Future research and development of foods for the elderly must address specific dietary needs of different subgroups of elderly people with underlying health conditions. The existence of different physical and physiological stages of the elderly means that their specific dietary requirements must be considered. This review summarizes current knowledge on nutritional requirements including those with underlying health problems and outlines the research and innovation pathways for developing new foods considering nutrition, texture, flavor, and other sensory aspects.
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Affiliation(s)
- Yuxin Qin
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
| | | | | | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia; The Centre for Advanced Materials and Industrial Chemistry (CAMIC), Melbourne, VIC 3083, Australia.
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2
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Melilli MG, Buzzanca C, Di Stefano V. Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review. Carbohydr Polym 2024; 332:121918. [PMID: 38431396 DOI: 10.1016/j.carbpol.2024.121918] [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: 11/08/2023] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 03/05/2024]
Abstract
Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as their consumption reduces the onset of degenerative diseases, especially cardiovascular ones. Among fibres, inulin, oligofructose or fructooligosaccharide (FOS) are the best-studied. Inulin is a generic term to cover all linear β(2-1) fructans, with a variable degree of polymerization. In this review a better understanding of the importance of the degree of polymerization of inulin as a dietary fibre, functions, health benefits, classifications, types and its applications in the food industry was considered in different fortified foods. Inulin has been used to increase the nutritional and healthy properties of the product as a sweetener and as a substitute for fats and carbohydrates, improving the nutritional value and decreasing the glycemic index, with the advantage of not compromising taste and consistency of the product. Bifidogenic and prebiotic effects of inulin have been well established, inulin-type fructans are fermented by the colon to produce short-chain fatty acids, with important local and systemic actions. Addition of inulin with different degrees of polymerization to daily foods for the production of fortified pasta and bread was reviewed, and the impact on sensorial, technological and organoleptic characteristics even of gluten-free bread was also reported.
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Affiliation(s)
- Maria Grazia Melilli
- National Council of Research, Institute of Biomolecular Chemistry (CNR-ICB), Catania, Italy.
| | - Carla Buzzanca
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Italy.
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Italy; National Biodiversity Future Center (NBFC), 90123, Palermo, Italy.
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3
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Al-Quwaie DA, Allohibi A, Aljadani M, Alghamdi AM, Alharbi AA, Baty RS, Qahl SH, Saleh O, Shakak AO, Alqahtani FS, Khalil OSF, El-Saadony MT, Saad AM. Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt. Molecules 2023; 28:5859. [PMID: 37570829 PMCID: PMC10421184 DOI: 10.3390/molecules28155859] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/29/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 °C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH˙, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20-40 µg/mL) inhibited the growth of tested pathogenic bacteria and Candida strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats' diets at three levels (50, 150, and 250 µg/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 µg/g) increased 13% more than the control. Dietary PuE in rats' diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 µg/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 µg/g) and preserved for 30 days compared to the control. The yogurt's pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt's water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters L and b were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 µg/g to the yogurt formulation can enhance the quality of yogurt.
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Affiliation(s)
- Diana A. Al-Quwaie
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia (A.O.S.)
| | - Aminah Allohibi
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia (A.O.S.)
| | - Majidah Aljadani
- Department of Chemistry, College of Sciences & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia;
| | - Amira M. Alghamdi
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.M.A.); (A.A.A.)
| | - Asmaa Ali Alharbi
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.M.A.); (A.A.A.)
| | - Roua S. Baty
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Safa H. Qahl
- Department of Biology, College of Science, University of Jeddah, Jeddah 21589, Saudi Arabia;
| | - Ohud Saleh
- Department of Biochemistry, College of Science, University of Jeddah, Jeddah 21959, Saudi Arabia;
| | - Amani Osman Shakak
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia (A.O.S.)
- Faculty of Medical Laboratory Sciences, University of Shendi, Shendi P.O. Box 142, Sudan
| | - Fatimah S. Alqahtani
- Department of Biology, Faculty of Sciences, University of Bisha, P.O. Box 551, Bisha 61922, Saudi Arabia;
| | - Osama S. F. Khalil
- Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt;
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Carrascosa A, Pascual JA, Ros M, Petropoulos SA, Alguacil MDM. Agronomical Practices and Management for Commercial Cultivation of Portulaca oleracea as a Crop: A Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:1246. [PMID: 36986934 PMCID: PMC10058561 DOI: 10.3390/plants12061246] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/06/2023] [Accepted: 03/07/2023] [Indexed: 06/18/2023]
Abstract
Soil is an essential resource, and its degradation is challenging modern agriculture, while its impact is expected to increase in the near future. One of the strategies to address this issue is to incorporate new alternative crops able to tolerate arduous conditions, as well as for the use of sustainable agricultural practices in order to recover and/or improve soil health. Additionally, the increasing market for new functional/healthy natural foods promotes the search for potential alternative crop species with promising bioactive compounds content. For this purpose, wild edible plants are a key option because they have already been consumed for hundreds of years in traditional gastronomy and there is well-established evidence of their health-promoting effects. Moreover, since they are not a cultivated species, they are able to grow under natural conditions without human intervention. Among them, common purslane is an interesting wild edible species and a good candidate for integration in commercial farming systems. With worldwide spread, it is able to tolerate drought, salinity and heat stress and is already used in traditional dishes, while it is highly appreciated for its high nutritional value due to its bioactive compound content, especially omega-3 fatty acids. In this review, we aim to present the breeding and cultivation practices of purslane, as well as the effects of abiotic stressors on yield and chemical composition of the edible parts. Finally, we present information that helps to optimize purslane cultivation and facilitate its management in degraded soils for their exploitation in the existing farming systems.
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Affiliation(s)
- Angel Carrascosa
- CSIC-Centro de Edafología y Biología Aplicada del Segura, Department of Soil and Water Conservation, Campus de Espinardo, P.O. Box 164, 30100 Murcia, Spain
| | - Jose Antonio Pascual
- CSIC-Centro de Edafología y Biología Aplicada del Segura, Department of Soil and Water Conservation, Campus de Espinardo, P.O. Box 164, 30100 Murcia, Spain
| | - Margarita Ros
- CSIC-Centro de Edafología y Biología Aplicada del Segura, Department of Soil and Water Conservation, Campus de Espinardo, P.O. Box 164, 30100 Murcia, Spain
| | - Spyridon A. Petropoulos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Maria del Mar Alguacil
- CSIC-Centro de Edafología y Biología Aplicada del Segura, Department of Soil and Water Conservation, Campus de Espinardo, P.O. Box 164, 30100 Murcia, Spain
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Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta. Foods 2023; 12:foods12040774. [PMID: 36832846 PMCID: PMC9955999 DOI: 10.3390/foods12040774] [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: 01/05/2023] [Revised: 01/27/2023] [Accepted: 02/06/2023] [Indexed: 02/15/2023] Open
Abstract
The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38-6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94-3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and α-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality.
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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Hu Y, Chen X, Hu M, Zhang D, Yuan S, Li P, Feng L. Medicinal and edible plants in the treatment of dyslipidemia: advances and prospects. Chin Med 2022; 17:113. [PMID: 36175900 PMCID: PMC9522446 DOI: 10.1186/s13020-022-00666-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Accepted: 08/29/2022] [Indexed: 11/10/2022] Open
Abstract
Dyslipidemia is an independent risk factor of cardiovascular diseases (CVDs), which lead to the high mortality, disability, and medical expenses in the worldwide. Based on the previous researches, the improvement of dyslipidemia could efficiently prevent the occurrence and progress of cardiovascular diseases. Medicinal and edible plants (MEPs) are the characteristics of Chinese medicine, and could be employed for the disease treatment and health care mostly due to their homology of medicine and food. Compared to the lipid-lowering drugs with many adverse effects, such as rhabdomyolysis and impaired liver function, MEPs exhibit the great potential in the treatment of dyslipidemia with high efficiency, good tolerance and commercial value. In this review, we would like to introduce 20 kinds of MEPs with lipid-lowering effect in the following aspects, including the source, function, active component, target and underlying mechanism, which may provide inspiration for the development of new prescription, functional food and complementary therapy for dyslipidemia.
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Affiliation(s)
- Ying Hu
- China Academy of Chinese Medical Sciences Guang'anmen Hospital, Beijing, 100053, China
- China Academy of Chinese Medical Sciences, Beijing, 100700, China
- Beijing University of Chinese Medicine, Beijing, 100029, China
| | - Xingjuan Chen
- China Academy of Chinese Medical Sciences Guang'anmen Hospital, Beijing, 100053, China
| | - Mu Hu
- China Academy of Chinese Medical Sciences Guang'anmen Hospital, Beijing, 100053, China
- China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Dongwei Zhang
- The First Affiliated Hospital of Zhengzhou University, Zhengzhou, 450000, China
| | - Shuo Yuan
- Henan Key Laboratory of Children's Genetics and Metabolic Diseases, Children's Hospital Affiliated to Zhengzhou University, Henan Children's Hospital, Zhengzhou Children's Hospital, Zhengzhou, 450018, China.
| | - Ping Li
- Beijing University of Chinese Medicine, Beijing, 100029, China.
- Beijing University of Chinese Medicine Third Affiliated Hospital, Beijing, 100029, China.
| | - Ling Feng
- China Academy of Chinese Medical Sciences Guang'anmen Hospital, Beijing, 100053, China.
- China Academy of Chinese Medical Sciences, Beijing, 100700, China.
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Potential Functional Food Products and Molecular Mechanisms of Portulaca Oleracea L. on Anticancer Activity: A Review. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2022:7235412. [PMID: 36193066 PMCID: PMC9526644 DOI: 10.1155/2022/7235412] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 09/01/2022] [Accepted: 09/10/2022] [Indexed: 11/17/2022]
Abstract
Portulaca oleracea Linn. (P. oleracea L.) has recently gained attention as a functional food due to the chemical composition of this plant regarding bioactive compounds. The special attention to the use of P. oleracea as an ingredient in functional food products is also due to the promotion of sustainable food. It is an unconventional food plant, and its consumption may contribute to preserving biodiversity due to its cultivation in a polyculture system. Food sovereignty may be achieved, among other strategies, with the consumption of unconventional food plants that are more resistant in nature and easily cultivated in small places. P. oleracea grows spontaneously and may be found in streets and sidewalks, or it may be cultivated with seeds and cuttings propagation. The culinary versatility of P. oleracea opens up opportunities to explore the development of sustainable, functional food products. This mini-review shows that functional food products developed from P. oleracea are already available at the research level, but it is expected that more scientific literature focusing on the development of P. oleracea functional products with proven anticancer activities may be released in the near future. Polysaccharides, some phenolic compounds, alkaloids, and cerebrosides are associated with the inhibition and prevention of carcinogenesis through in vitro and in vivo investigations. The anticancer activities of P. oleracea, its bioactive compounds, and the involved molecular mechanisms have been reported in the literature. The importance of further elucidating the cancer inhibition mechanisms is in the interest of forthcoming applications in the development of food products with anticancer properties for implementation in the human diet.
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Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study. SUSTAINABILITY 2022. [DOI: 10.3390/su14116702] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The interest in the consumption of health-promoting foods has led to identifying derivatives of the wine industry as products to increase the functional properties of different foods or to design new functional foods. The main goal of this study is to characterize and valorize byproducts and wastes of Sicilian grapes as new sources of bioactive components, from the perspective of a circular economy and a biorefinery approach. In particular, this research investigated: 1. the total phenolic content and antioxidant activities and 2. the phenolic profiles of free and bound fractions of defatted grape seeds and red grape skins from Sicily. Defatted grape seeds (DGS) and red grape skins (RGSK) are rich in phenolic compounds. Twenty biophenols were found in the defatted seeds and red grape skins. Particularly interesting were the results obtained after basic hydrolysis, which allowed the release of biophenols from the matrix. The degreased grape seeds showed p-coumaric acid levels at 4641.65 µg g−1, gallic acid at 2649.23 µg g−1, and caffeic acid at 1474.13 µg g−1, along with appreciable quantities of myricetin, epicatechin, and quercetin. As a sustainable approach, the reuse and the value added of the byproducts and wastes of grapes grown in Sicily is shown, which makes possible new applications in different fields, i.e., nutraceuticals.
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Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition. Molecules 2022; 27:molecules27082482. [PMID: 35458679 PMCID: PMC9026318 DOI: 10.3390/molecules27082482] [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: 04/01/2022] [Revised: 04/08/2022] [Accepted: 04/10/2022] [Indexed: 11/23/2022] Open
Abstract
Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia—TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced less the other sensory attributes: adhesiveness, color, odor, taste, and Over Quality Score for both landraces. The cooking quality was linked mainly to the landrace used, due to the very different gluten matrix of CAP and TIM. IC and IT showed promising α-Amy inhibitory activity with comparable IC50 values of 0.45 ± 0.04 and 0.50 ± 0.06 mg/mL. The enrichment of spaghetti with inulin with an inhibitory effect on α-amylase determined the hypoglycemic properties of pasta, thus lowering the corresponding IC50 value.
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Ombra MN, Nazzaro F, Fratianni F. Lowering the predicted glycemic index of pasta using dried onions as functional ingredients. Int J Food Sci Nutr 2022; 73:443-450. [PMID: 35043745 DOI: 10.1080/09637486.2021.2025211] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Pasta is a commonly consumed food; adding some ingredients, maybe turn it into a functional food with health benefits. These ingredients consist of dietary fiber, antioxidant molecules, and enzyme inhibitor compounds, related to a reduced risk for some diseases. Onion (Allium cepa L.) is a rich source of bioactive compounds rendering it a relevant candidate for the production of functional foods. The present study examines the in vitro starch digestibility of durum wheat pasta supplemented with 3% onion flour. The incorporation of onion flour attenuated the extent of starch digestion and accordingly the area under the curve of reducing sugars discharged during in vitro digestion. The predicted glycemic index (pGI) of pasta supplemented with onion flour (3%) was significantly lower (pGI = 54 ± 0.17) than the control pasta (pGI = 72 ± 0.14). These results indicate that 3% onion fortified pasta represents a food with potential healthy properties, showing glucose-lowering capabilities in vitro.
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12
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Kumar A, Sreedharan S, Kashyap AK, Singh P, Ramchiary N. A review on bioactive phytochemicals and ethnopharmacological potential of purslane ( Portulaca oleracea L.). Heliyon 2022; 8:e08669. [PMID: 35028454 PMCID: PMC8741462 DOI: 10.1016/j.heliyon.2021.e08669] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/14/2021] [Accepted: 12/21/2021] [Indexed: 11/30/2022] Open
Abstract
The Portulaca oleracea L. commonly known as purslane is distributed all over the world and easily grows in diverse soil and climatic conditions. It has been traditionally used as a nutritious and ethnomedicinal food across the globe. Various studies have shown that the plant is a rich source of various important phytochemicals such as flavonoids, alkaloids, terpenoids, proteins, carbohydrates, and vitamins such as A, C, E, and B, carotenoids and minerals such as phosphorus, calcium, magnesium and zinc. It is particularly very important because of the presence of a very high concentration of omega-3- fatty acids especially α-linolenic acid, gamma-linolenic acid and linoleic acid, which are not generally synthesized in terrestrial plants. Various parts of purslane are known for ethnomedicinal and pharmacological uses because of its anti-inflammatory, antidiabetic, skeletal muscle relaxant, antitumor, hepatoprotective, anticancer, antioxidant, anti-insomnia, analgesic, gastroprotective, neuroprotective, wound healing and antiseptic activities. Due to multiple benefits of purslane, it has become an important wonder crop and various scientists across the globe have shown much interest in it as a healthy food for the future. In this review, we provide an update on the phytochemical and nutritional composition of purslane, its usage as nutritional and an ethnomedicinal plant across the world. We further provide a detailed account on ethnopharmacological studies that have proved the ethnomedicinal properties of purslane.
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Affiliation(s)
- Ajay Kumar
- Department of Plant Science, School of Biological Sciences, Central University of Kerala, Kasaragod, 671316, Kerala, India
| | - Sajana Sreedharan
- Department of Plant Science, School of Biological Sciences, Central University of Kerala, Kasaragod, 671316, Kerala, India
| | - Arun Kumar Kashyap
- Department of Biotechnology, Government E. Raghavendra Rao Postgraduate Science College, Bilaspur, Chhattisgarh, India
| | - Pardeep Singh
- Department of Environmental Science, PGDAV College, University of Delhi, New Delhi, 110065, India
| | - Nirala Ramchiary
- School of Life Sciences, Jawaharlal Nehru University, New Delhi, 110067, India
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Ho LH, Tan TC, Chong LC. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00031-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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14
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Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311129] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G′) and viscous (G″) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p < 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer’s demand for functional foods.
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Sik B, Székelyhidi R, Lakatos E, Kapcsándi V, Ajtony Z. Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03908-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
AbstractFortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and biscuit industry may also affect the results of measurements. The analysis of polyphenols found in fortified foods can be done by several techniques, such as liquid chromatography (HPLC and UPLC), gas chromatography (GC), or spectrophotometry (TPC, DPPH, FRAP assay etc.). This paper aims to review the available information on analytical methods to fortified foodstuffs while as presenting the advantages and limitations of each technique.
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Balbaa M, El-Zeftawy M, Abdulmalek SA. Therapeutic Screening of Herbal Remedies for the Management of Diabetes. Molecules 2021; 26:6836. [PMID: 34833928 PMCID: PMC8618521 DOI: 10.3390/molecules26226836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 02/07/2023] Open
Abstract
The study of diabetes mellitus (DM) patterns illustrates increasingly important facts. Most importantly, they include oxidative stress, inflammation, and cellular death. Up to now, there is a shortage of drug therapies for DM, and the discovery and the development of novel therapeutics for this disease are crucial. Medicinal plants are being used more and more as an alternative and natural cure for the disease. Consequently, the objective of this review was to examine the latest results on the effectiveness and protection of natural plants in the management of DM as adjuvant drugs for diabetes and its complex concomitant diseases.
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Affiliation(s)
- Mahmoud Balbaa
- Department of Biochemistry, Faculty of Science, Alexandria University, Alexandria 21511, Egypt;
| | - Marwa El-Zeftawy
- Biochemistry Department, Faculty of Veterinary Medicine, New Valley University, New Valley 72511, Egypt;
| | - Shaymaa A. Abdulmalek
- Department of Biochemistry, Faculty of Science, Alexandria University, Alexandria 21511, Egypt;
- Center of Excellency for Preclinical Study (CE-PCS), Pharmaceutical and Fermentation Industries Development Centre, The City of Scientific Research and Technological Applications, Alexandria 21511, Egypt
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Iuga M, Mironeasa S. Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11125403] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Heat moisture treatment (HMT) can be a useful method of wheat flour functionality modification, improving the nutritional value of pasta along with grape peels (GPF) addition. The aim of this study was to investigate the combined effects of HMT temperature, time, and moisture and GPF level on dough and pasta properties. Dough rheology and texture, pasta color, texture, total polyphenols (TPC), dietary fiber (DF), and resistant starch (RS) contents were evaluated. Furthermore, an optimization was performed based on Response Surface Methodology (RSM) and desirability function. The results showed that HMT regime and GPF determined proportional dough viscoelastic moduli and firmness increase. On the other hand, cooked pasta firmness and gumminess decreased with HMT conditions and GPF level rise. Higher pasta RS and DF content was promoted by HMT and GPF components. The reduction effect of HMT on TPC was countered by the incorporation of GPF, a rich source of polyphenols. The optimization revealed that the recommended wheat flour treatment regime would be 87.56 °C, 3 h, and 26.01% moisture, while the quantity of GPF that could be added was 4.81%. For these values, the maximum functional and nutritional values would be achieved with minimum negative impact on pasta quality.
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Iuga M, Mironeasa S. Use of Grape Peels By-Product for Wheat Pasta Manufacturing. PLANTS (BASEL, SWITZERLAND) 2021; 10:926. [PMID: 34066588 PMCID: PMC8148588 DOI: 10.3390/plants10050926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 04/21/2021] [Accepted: 05/04/2021] [Indexed: 05/05/2023]
Abstract
Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins' secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product's properties.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
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Moraes RM, Cerdeira AL, Lourenço MV. Using Micropropagation to Develop Medicinal Plants into Crops. Molecules 2021; 26:1752. [PMID: 33800970 PMCID: PMC8003982 DOI: 10.3390/molecules26061752] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/15/2021] [Accepted: 03/19/2021] [Indexed: 12/12/2022] Open
Abstract
Medicinal plants are still the major source of therapies for several illnesses and only part of the herbal products originates from cultivated biomass. Wild harvests represent the major supply for therapies, and such practices threaten species diversity as well as the quality and safety of the final products. This work intends to show the relevance of developing medicinal plants into crops and the use of micropropagation as technique to mass produce high-demand biomass, thus solving the supply issues of therapeutic natural substances. Herein, the review includes examples of in vitro procedures and their role in the crop development of pharmaceuticals, phytomedicinals, and functional foods. Additionally, it describes the production of high-yielding genotypes, uniform clones from highly heterozygous plants, and the identification of elite phenotypes using bioassays as a selection tool. Finally, we explore the significance of micropropagation techniques for the following: a) pharmaceutical crops for production of small therapeutic molecules (STM), b) phytomedicinal crops for production of standardized therapeutic natural products, and c) the micropropagation of plants for the production of large therapeutic molecules (LTM) including fructooligosaccharides classified as prebiotic and functional food crops.
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Affiliation(s)
- Rita M. Moraes
- Santa Martha Agro Ltd.a, Rodovia Prefeito Antonio Duarte Nogueira, Km 317, Contorno Sul, Ribeirão Preto, SP 14.032-800, Brazil;
- Fundação Fernando E. Lee, Av. Atlântica 900, Balneário, Guarujá, SP 114420-070, Brazil
| | - Antonio Luiz Cerdeira
- Embrapa Meio Ambiente, Rodovia SP-340, Km 127,5, Tanquinho Velho, Jaguariúna, SP 13918-110, Brazil;
| | - Miriam V. Lourenço
- Santa Martha Agro Ltd.a, Rodovia Prefeito Antonio Duarte Nogueira, Km 317, Contorno Sul, Ribeirão Preto, SP 14.032-800, Brazil;
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Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization. Foods 2020; 10:foods10010004. [PMID: 33374933 PMCID: PMC7821932 DOI: 10.3390/foods10010004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 01/18/2023] Open
Abstract
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose.
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