Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact

Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink

The study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological properties of corn starch gel were evaluated with different concentrations (5, 10, and 15 % (w/w)) of corn starch. The viscoelastic properties of food inks were determined considering their behavior during extrusion and self-recovery after printing. Scanning electron microscope was used to characterize the microstructure. Based on the results, a high starch content (15 %) with 5 % MCLP was more favorable for 3D food printing. In addition, 3D printing performance, textural and rheological properties of formulated ink was mainly governed by the particle size of MCLP. The food ink with a 5 % mass fraction of 200 μm MCLP had the highest printing precision and the best masticatory properties.

Probing gallic acid-starch interactions through Rapid ViscoAnalyzer in vitro digestion

Phenolic compounds are known inhibitors of starch digestion through binding with α-amylase. However, a growing body of research shows that phenolic-starch interactions at the molecular level may interfere with this inhibition potential. In this study, we evaluated the effect of Gallic Acid (GA) as a model phenolic compound on starch digestion kinetics carried out in vitro in a Rapid ViscoAnalyzer (RVA). The results showed that when GA was added before cooking of starch in order to promote starch-GA complexation, the rate of digestion of starch was similar to that of starch alone, and faster than when GA was added after cooking of starch. The results demonstrated that when GA was introduced after cooking of starch, GA inhibited α-amylase strongly and that inhibition increased with starch paste viscosity only for potato and wheat starches. No correlation was found between starch molecular characteristics and the inhibiting capacity of GA at different starch concentrations. However, the apparent influence of starch chain length distribution suggested that physical effects (such as the absorption of GA at the surface of the starch paste) may play a role in the capacity of GA to inhibit α-amylase.

Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review

Food losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford. The aim of this review is to evaluate and elucidate the scientific evidence on the use of green technologies to extract bioactive compounds from Brassica by-products with potential application in developing new foods. Scopus was used to search for indexed studies in JCR-ISI journals, while books, reviews, and non-indexed JCR journals were excluded. Broccoli, kale, cauliflower, cabbage, mustard, and radish, among others, have been deeply reviewed. Ultrasound and microwave-assisted extraction have been mostly used, but there are relevant studies using enzymes, supercritical fluids, ultrafiltration, or pressurized liquids that report a great extraction effectiveness and efficiency. However, predictive models must be developed to optimize the extraction procedures. Extracted biocompounds can be used, free or encapsulated, to develop, reformulate, and/or fortify new foods as a good tool to enhance healthiness while preserving their quality (nutritional, functional, and sensory) and safety. In the age of recycling and energy saving, more studies must evaluate the efficiency of the processes, the cost, and the environmental impact leading to the production of new foods and the sustainable extraction of phytochemicals.

In vitro inhibition of starch digestive enzymes by ultrasound-assisted extracted polyphenols from Ascophyllum nodosum seaweeds

Seaweeds are gaining importance due to their antidiabetic characteristics. This study investigated the inhibitory effects of aqueous Ascophyllum nodosum extracts, obtained by ultrasound-assisted extraction with different sonication powers (70-90 W/cm2 ) and subjected to resin purification, against α-amylase and α-glucosidase enzymes. Different inhibition methodologies were carried out, preincubating the extract either with the enzyme or the substrate. Chemical characterization, in terms of proximate analysis, antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate [DPPH] and FRAP), and polyphenols characteristics (reversed-phase high-performance liquid chromatography [RP-HPLC] and 1 H-NMR) were carried out to explain inhibitory activities of extracts. Sonication power did not influence the proximal composition nor antiradical activity of extracts, but increasing sonication power increased inhibition capacity (>15%) against both starch digestive enzymes. The extract purification largely improved the inhibition efficiency decreasing the IC50 of α-amylase and α-glucosidase by 3.0 and 6.1 times, respectively. Seaweed extracts showed greater inhibition effect when they were preincubated with the enzyme instead of the substrate. RP-HPLC together with 1 H-NMR spectra allowed relating the presence of uronic acids-polyphenols complexes and quinones in the extracts with the different inhibitory capacities of samples. PRACTICAL APPLICATION: The study confirms that ultrasound-assisted extracts from Ascophyllum nodosum can be used to inhibit digestive enzymes. This opens the alternative to be used in foods for modulating glycemic index.

Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products

Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are particularly relevant in this field given their abundance in plant residues and the market interest of their functionalities (e.g. natural antioxidant activity) as part of nutraceutical, cosmetological and biomedical formulations. In "bench-to-bedside" achievements, sample extraction is essential because valorization benefits from matrix desorption and solubilization of targeted phytocompounds. Specifically, the composition and polarity of the extractant, the optimal sample particle size and sample:solvent ratio, as well as pH, pressure and temperature are strategic for the release and stability of mobilized species. On the other hand, current green chemistry environmental rules require extraction approaches that eliminate polluting consumables and reduce energy needs. Thus, the following pages provide an update on advanced technologies for the sustainable and efficient recovery of phenolics from plant matrices.

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (p < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly (p < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet.