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Latoch A, Stasiak DM, Siczek P. Edible Offal as a Valuable Source of Nutrients in the Diet-A Review. Nutrients 2024; 16:1609. [PMID: 38892542 PMCID: PMC11174546 DOI: 10.3390/nu16111609] [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: 04/19/2024] [Revised: 05/16/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
The global increase in demand for meat leads to substantial quantities of by-products, including edible offal from both wild and domesticated animals raised for diversified consumption products within an agricultural framework. Information on the nutritional value of offal is scattered and limited. This review aims to synthesize scientific publications on the potential of offal as a source of nutrients and bioactive substances in human diets. The literature review included publications available in ISI Web of Science and Google Scholar published between 2014 and 2024. Findings indicate that edible offal is characterized by a nutrient concentration often surpassing that found in skeletal muscle. This review discusses the yield of edible offal and explores factors influencing human consumption. Selected factors affecting the nutritional value of offal of various animals and the importance of individual nutrients in ensuring the proper functioning of the human body were analyzed. The optimal use of offal in processing and catering can significantly benefit aspects of human life, including diet quality, food security, and conservation of natural resources.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Dariusz Mirosław Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Patryk Siczek
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
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2
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Rocchi R, Zwinkels J, Kooijman M, Garre A, Smid EJ. Development of novel natto using legumes produced in Europe. Heliyon 2024; 10:e26849. [PMID: 38463896 PMCID: PMC10923668 DOI: 10.1016/j.heliyon.2024.e26849] [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: 11/15/2023] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/12/2024] Open
Abstract
Natto is a traditional Japanese fermented product consisting of cooked soybeans fermented with Bacillus subtilis var. natto. We assessed three different B. subtilis strains and investigated their impact on product quality aspects, such as microbial quality, textural quality (poly-γ-glutamate strand formation), free amino acids (FAA), and volatile organic compounds (VOCs), but also the vitamin K1, K2 and B1 content, and presence of nattokinase. Using Bayesian contrast analysis, we conclude that the quality attributes were influenced by both the substrate and strain used, without significant differences in bacterial growth between strain or substrate. Overall, all the tested European legumes, except for brown beans, are adequate substrates to produce natto, with comparable or higher qualities compared to the traditional soy. Out of all the tested legumes, red lentils were the most optimal fermentation substrate. They were fermented most consistently, with high concentrations of vitamin K2, VOCs, FAA.
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Affiliation(s)
- Rebecca Rocchi
- Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands
| | - Jasper Zwinkels
- Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands
| | - Merit Kooijman
- Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands
| | - Alberto Garre
- Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Spain
| | - Eddy J. Smid
- Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands
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3
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Zhang J, Wang J, Zhu C, Singh RP, Chen W. Chickpea: Its Origin, Distribution, Nutrition, Benefits, Breeding, and Symbiotic Relationship with Mesorhizobium Species. PLANTS (BASEL, SWITZERLAND) 2024; 13:429. [PMID: 38337962 PMCID: PMC10856887 DOI: 10.3390/plants13030429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/15/2023] [Accepted: 01/30/2024] [Indexed: 02/12/2024]
Abstract
Chickpea (Cicer arietinum L.), encompassing the desi and kabuli varieties, is a beloved pulse crop globally. Its cultivation spans over fifty countries, from the Indian subcontinent and southern Europe to the Middle East, North Africa, the Americas, Australia, and China. With a rich composition of carbohydrates and protein, constituting 80% of its dry seed mass, chickpea is also touted for its numerous health benefits, earning it the title of a 'functional food'. In the past two decades, research has extensively explored the rhizobial diversity associated with chickpea and its breeding in various countries across Europe, Asia, and Oceania, aiming to understand its impact on the sustainable yield and quality of chickpea crops. To date, four notable species of Mesorhizobium-M. ciceri, M. mediterraneum, M. muleiense, and M. wenxiniae-have been reported, originally isolated from chickpea root nodules. Other species, such as M. amorphae, M. loti, M. tianshanense, M. oportunistum, M. abyssinicae, and M. shonense, have been identified as potential symbionts of chickpea, possibly acquiring symbiotic genes through lateral gene transfer. While M. ciceri and M. mediterraneum are widely distributed and studied across chickpea-growing regions, they remain absent in China, where M. muleiense and M. wenxiniae are the sole rhizobial species associated with chickpea. The geographic distribution of chickpea rhizobia is believed to be influenced by factors such as genetic characteristics, competitiveness, evolutionary adaptation to local soil conditions, and compatibility with native soil microbes. Inoculating chickpea with suitable rhizobial strains is crucial when introducing the crop to new regions lacking indigenous chickpea rhizobia. The introduction of a novel chickpea variety, coupled with the effective use of rhizobia for inoculation, offers the potential not only to boost the yield and seed quality of chickpeas, but also to enhance crop productivity within rotation and intercropped systems involving chickpea and other crops. Consequently, this advancement holds the promise to drive forward the cause of sustainable agriculture on a global scale.
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Affiliation(s)
- Junjie Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.W.); (C.Z.)
- Collaborative Innovation Center for Food Production and Safety of Henan Province, Zhengzhou 450002, China
| | - Jingqi Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.W.); (C.Z.)
| | - Cancan Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.W.); (C.Z.)
| | - Raghvendra Pratap Singh
- Department of Research and Development, Biotechnology, Uttaranchal University, Dehradun 248007, India;
| | - Wenfeng Chen
- College of Biological Sciences and Rhizobium Research Center, China Agricultural University, Beijing 100193, China
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4
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Rocchi R, Wolkers-Rooijackers JCM, Liao Z, Tempelaars MH, Smid EJ. Strain diversity in Saccharomyces cerevisiae thiamine production capacity. Yeast 2023; 40:628-639. [PMID: 37930115 DOI: 10.1002/yea.3906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 09/08/2023] [Accepted: 10/09/2023] [Indexed: 11/07/2023] Open
Abstract
Vitamin B1 , also known as thiamine, is an important vitamin that, besides its role in human health, is converted to meat aromas upon exposure to high temperatures. Therefore, it is relevant for the production of vegan meat-like flavours. In this study, we investigated 48 Saccharomyces cerevisiae strains for their thiamine production capacity by measuring the intracellular and extracellular vitamins produced in the thiamine-free minimal medium after 72 h of growth. We found approximately an 8.2-fold difference in overall thiamine yield between the highest and lowest-producing strains. While the highest thiamine yield was 254.6 nmol/L, the highest thiamine-specific productivity was 160.9 nmol/g DW. To assess whether extracellular thiamine was due to leakage caused by cell damage, we monitored membrane permeabilization using propidium iodide (PI) staining and flow cytometry. We found a good correlation between the percentage of extracellular thiamine and PI-stained cells (Spearman's ρ = 0.85). Finally, we compared S. cerevisiae CEN.PK113-7D (wild type [WT]) to three strains evolved in a thiamine-free medium for their thiamine production capacity. On average, we saw an increase in the amount of thiamine produced. One of the evolved strains had a 49% increase in intracellular thiamine-specific productivity and a biomass increase of 20% compared with the WT. This led to a total increase in thiamine yield of 60% in this strain, reaching 208 nmol/L. This study demonstrated that it is possible to achieve thiamine overproduction in S. cerevisiae via strain selection and adaptive laboratory evolution.
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Affiliation(s)
- Rebecca Rocchi
- Food Microbiology, Wageningen University and Research, Wageningen, Netherlands
| | | | - Zhuotong Liao
- Food Microbiology, Wageningen University and Research, Wageningen, Netherlands
| | - Marcel H Tempelaars
- Food Microbiology, Wageningen University and Research, Wageningen, Netherlands
| | - Eddy J Smid
- Food Microbiology, Wageningen University and Research, Wageningen, Netherlands
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5
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Furuichi T, Abe D, Uchikawa T, Nagasaki T, Kanou M, Kasuga J, Matsumoto S, Tsurunaga Y. Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley. Foods 2023; 12:2639. [PMID: 37509731 PMCID: PMC10378559 DOI: 10.3390/foods12142639] [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: 06/09/2023] [Revised: 06/24/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC-MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP.
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Affiliation(s)
- Tsugumi Furuichi
- Department of Living Science, Food Science and Nutrition, Tottori College, Tottori 682-8555, Japan
| | - Daigo Abe
- Western Region Agricultural Research Center, National Agriculture and Food Research Organization, Kagawa 765-8508, Japan
| | - Takuya Uchikawa
- Tottori Institute of Industrial Technology, Tottori 684-0041, Japan
| | | | - Mina Kanou
- Graduate School of Human and Social Sciences, Shimane University, Shimane 690-8504, Japan
| | - Junko Kasuga
- Faculty of Life and Environmental Science, Shimane University, Shimane 690-8504, Japan
| | - Shingo Matsumoto
- Faculty of Life and Environmental Science, Shimane University, Shimane 690-8504, Japan
| | - Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
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6
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Chen Z, Pan X, Hu L, Ji H, Yu X, Shao JF. A comparative evaluation of chemical composition and nutritional value of bamboo rice and major cereals reveals the potential utility of bamboo rice as functional food. Food Chem X 2023; 18:100723. [PMID: 37397196 PMCID: PMC10314133 DOI: 10.1016/j.fochx.2023.100723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 05/11/2023] [Accepted: 05/23/2023] [Indexed: 07/04/2023] Open
Abstract
Bamboo rice refers to the edible seeds collected from bamboo plants, but the nutritional and chemical compositions of bamboo rice are unknown. Here, we evaluated the nutritional value of two types of bamboo seeds by comparing them to rice and wheat. The fiber, protein, and microelement contents were much higher in bamboo seeds than in rice and wheat seeds. The flavonoids content was 5- and 10-folds higher in Moso bamboo seeds than in rice and wheat seeds, respectively. Amino acid profiles exhibited that most of amino acids were abundant in bamboo seeds compared to rice and wheat seeds. While water-soluble B vitamins and fatty acids in bamboo seeds were similar to those in rice and wheat seeds. Accordingly, rice and wheat may thus be substituted by bamboo rice which is a potentially functional food. Its high flavonoid content may be further exploited by the food industry.
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Affiliation(s)
- Zhijian Chen
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Xianyu Pan
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Lin Hu
- Marketing Supervision Administration of Jiande, Jiande 311612, China
| | - Haibao Ji
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Xuejun Yu
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Ji Feng Shao
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
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7
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Terán MDM, Pérez Visñuk D, Savoy G, de Moreno de LeBlanc A, LeBlanc JG. Neuroprotective effect of thiamine-producing lactic acid bacteria in a murine Parkinsonian model. Food Funct 2022; 13:8056-8067. [DOI: 10.1039/d2fo01195f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Parkinson's disease (PD) is a progressive neurodegenerative disorder characterized by deterioration and loss of dopaminergic neurons in the substantia nigra pars compacta (SNpc), resulting in motor deficits. Many studies have...
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8
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Suo J, Gao Y, Zhang H, Wang G, Cheng H, Hu Y, Lou H, Yu W, Dai W, Song L, Wu J. New insights into the accumulation of vitamin B 3 in Torreya grandis nuts via ethylene induced key gene expression. Food Chem 2021; 371:131050. [PMID: 34537615 DOI: 10.1016/j.foodchem.2021.131050] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/31/2021] [Accepted: 09/01/2021] [Indexed: 12/17/2022]
Abstract
Vitamin B3, derived primarily from plant sources, is an essential nutrient for humans. Torreya grandis is rich in vitamin B3, however, the mechanism underlying the biosynthesis and regulation of vitamin B3 in T. grandis remains unclear. A systematic transcriptomic investigation was thus conducted to identify the gene expression pattern of vitamin B3 biosynthesis in 10 T. grandis cultivars. The findings suggest that biosynthesis occurs mainly via the aspartate pathway. Expression and correlation analyses indicate that aspartate oxidase (AOX) and quinolinate synthase (QS) may play important roles in vitamin B3 accumulation. Furthermore, co-expression network and ethephon treatments indicate that the ethylene response factor (ERF) may be involved in the regulation of vitamin B3 biosynthesis in T. grandis nuts. Our findings not only help to elucidate the biosynthesis of vitamin B3, but also provide valuable resource material for future genomic research and molecular-assisted breeding to develop genotypes with higher vitamin B3 levels.
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Affiliation(s)
- Jinwei Suo
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
| | - Yadi Gao
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
| | - Haizhen Zhang
- Hangzhou West Lake Landscape Science Research Institute, Hangzhou, Zhejiang 310013, China
| | - Guifang Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
| | - Hao Cheng
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
| | - Yuanyuan Hu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
| | - Heqiang Lou
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
| | - Weiwu Yu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
| | - Wensheng Dai
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
| | - Lili Song
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China.
| | - Jiasheng Wu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China.
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9
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Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.044] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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10
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Szabłowska E, Tańska M. Acorn flour properties depending on the production method and laboratory baking test results: A review. Compr Rev Food Sci Food Saf 2020; 20:980-1008. [PMID: 33325090 DOI: 10.1111/1541-4337.12683] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/31/2020] [Accepted: 11/18/2020] [Indexed: 11/29/2022]
Abstract
Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under-appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour-based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten-free products is particularly favorable from a nutritional point of view.
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Affiliation(s)
- Emilia Szabłowska
- Department of Food Technology and Human Nutrition, Faculty of Computer Science and Food Science, Łomża State University of Applied Sciences, Łomża, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
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11
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Yu X, Chu M, Chu C, Du Y, Shi J, Liu X, Liu Y, Zhang H, Zhang Z, Yan N. Wild rice (Zizania spp.): A review of its nutritional constituents, phytochemicals, antioxidant activities, and health-promoting effects. Food Chem 2020; 331:127293. [DOI: 10.1016/j.foodchem.2020.127293] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 05/01/2020] [Accepted: 06/08/2020] [Indexed: 02/08/2023]
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12
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Development and Characterization of Inkjet Printed Edible Films for Buccal Delivery of B-Complex Vitamins. Pharmaceuticals (Basel) 2020; 13:ph13090203. [PMID: 32825421 PMCID: PMC7558443 DOI: 10.3390/ph13090203] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 08/07/2020] [Accepted: 08/18/2020] [Indexed: 12/30/2022] Open
Abstract
Buccal films containing two vitamins, i.e., thiamine hydrochloride (THCl) and nicotinic acid (NA), were fabricated via two-dimensional (2D) inkjet printing. For the preparation of buccal films, solubility studies and rheological evaluations were conducted in distilled water and propylene-glycol (PG) as main solvent and viscosity/surface tension modifier, respectively. The increased solubility in the solvents' mixture indicated that manufacturing of several doses of the THCl and NA is achievable. Various doses were deposited onto sugar-sheet substrates, by increasing the number of printing passes. The physiochemical characterization (SEM, DSC, FTIR) revealed that inkjet printing does not affect the solid state of the matrix. Water uptake studies were conducted, to compare the different vitamin-loaded formulations. The in vitro release studies indicated the burst release of both vitamins within 10 min, a preferable feature for buccal administration. The in vitro permeation studies indicated that higher concentrations of the vitamins onto the sugar sheet improved the in vitro permeation performance of printed formulations.
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Korkmaz FY, Tuncel N, Özer M, Tuncel NY. UTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.2.8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Immature rice grain is one of the under-valued by-products of rice milling industry. In this study, it was aimed to investigate the effects of immature rice grain flour (IRGF) substitution to tarhana, which is a traditional cereal-based, fermented food product. IRGF was replaced by refined wheat flour at the levels of 0 (control), 30, 50, 70, and 100%, and the effect of this replacement on the contents of crude fat, ash, protein, dietary fibre, phytic acid, minerals, vitamins B1 and B2, tocopherols, γ-oryzanol contents and sensory properties were investigated. It was shown that stabilised IRGF remarkably improved nutritional properties of the end product without adversely affecting sensory quality up to 50%. In conclusion, it could be suggested that stabilised IRGF has a promising potential for many food applications due to being cheap, accessible, nutritious, and gluten-free.
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Affiliation(s)
- F. Yilmaz Korkmaz
- aDepartment of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17100, Çanakkale. Turkey
| | - N.B. Tuncel
- aDepartment of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17100, Çanakkale. Turkey
| | - M. Özer
- aDepartment of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17100, Çanakkale. Turkey
| | - N. Yilmaz Tuncel
- bDepartment of Food Technology, Çanakkale School of Applied Sciences, Onsekiz Mart University, 17100, Çanakkale. Turkey
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14
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Tangyu M, Muller J, Bolten CJ, Wittmann C. Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Appl Microbiol Biotechnol 2019; 103:9263-9275. [PMID: 31686143 PMCID: PMC6867983 DOI: 10.1007/s00253-019-10175-9] [Citation(s) in RCA: 154] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 09/21/2019] [Accepted: 10/03/2019] [Indexed: 12/11/2022]
Abstract
Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the next 5 years. Moreover, many consumers demand plant-based milk alternatives for sustainability, health-related, lifestyle and dietary reasons, resulting in an abundance of products based on nuts, seeds or beans. Unfortunately, plant-based milk alternatives are often nutritionally unbalanced, and their flavour profiles limit their acceptance. With the goal of producing more valuable and tasty products, fermentation can help to the improve sensory profiles, nutritional properties, texture and microbial safety of plant-based milk alternatives so that the amendment with additional ingredients, often perceived as artificial, can be avoided. To date, plant-based milk fermentation mainly uses mono-cultures of microbes, such as lactic acid bacteria, bacilli and yeasts, for this purpose. More recently, new concepts have proposed mixed-culture fermentations with two or more microbial species. These approaches promise synergistic effects to enhance the fermentation process and improve the quality of the final products. Here, we review the plant-based milk market, including nutritional, sensory and manufacturing aspects. In addition, we provide an overview of the state-of-the-art fermentation of plant materials using mono- and mixed-cultures. Due to the rapid progress in this field, we can expect well-balanced and naturally fermented plant-based milk alternatives in the coming years.
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Affiliation(s)
- Muzi Tangyu
- Institute of Systems Biotechnology, Saarland University, Campus A1.5, 66123, Saarbrücken, Germany
| | - Jeroen Muller
- Institute of Material Sciences, Department of Biology, Nestlé Research, Lausanne, Switzerland
| | - Christoph J Bolten
- Institute of Material Sciences, Department of Biology, Nestlé Research, Lausanne, Switzerland
| | - Christoph Wittmann
- Institute of Systems Biotechnology, Saarland University, Campus A1.5, 66123, Saarbrücken, Germany.
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15
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Lemmens E, Moroni AV, Pagand J, Heirbaut P, Ritala A, Karlen Y, Lê KA, Van den Broeck HC, Brouns FJPH, De Brier N, Delcour JA. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Compr Rev Food Sci Food Saf 2018; 18:305-328. [PMID: 33337026 DOI: 10.1111/1541-4337.12414] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 10/31/2018] [Accepted: 10/31/2018] [Indexed: 02/06/2023]
Abstract
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of "sprouting," it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for "sprouted foods." This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above-mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what "sprouting" is, and to help further research and development efforts in this field as well as future food regulations development.
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Affiliation(s)
- Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Alice V Moroni
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Jennifer Pagand
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Pieter Heirbaut
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Anneli Ritala
- VTT Technical Research Centre of Finland, Vuorimiehentie 3, 02150, Espoo, Finland
| | - Yann Karlen
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Kim-Anne Lê
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Hetty C Van den Broeck
- Wageningen Univ. & Research, Business unit Bioscience, Droevendaalsesteeg 1, 6708, PB Wageningen, The Netherlands
| | - Fred J P H Brouns
- Dept. of Human Biology School of Nutrition and Translational Research in Metabolism Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229, ER Maastricht, The Netherlands
| | - Niels De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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16
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Witten S, Aulrich K. Exemplary calculations of native thiamine (vitamin B1) and riboflavin (vitamin B2) contents in common cereal-based diets for monogastric animals. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s13165-018-0219-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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17
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Effect of variety and environment on the amount of thiamine and riboflavin in cereals and grain legumes. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.01.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Sumczynski D, Koubová E, Sneyd J, Erb-Weber S, Orsavová J. Preparation of non-traditional Dickkopf and Richard wheat flakes: Phenolic and vitamin profiles and antioxidant activity. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Comparative evaluation of rice bran oil obtained with two-step microwave assisted extraction and conventional solvent extraction. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Münger LH, Trimigno A, Picone G, Freiburghaus C, Pimentel G, Burton KJ, Pralong FP, Vionnet N, Capozzi F, Badertscher R, Vergères G. Identification of Urinary Food Intake Biomarkers for Milk, Cheese, and Soy-Based Drink by Untargeted GC-MS and NMR in Healthy Humans. J Proteome Res 2017; 16:3321-3335. [PMID: 28753012 DOI: 10.1021/acs.jproteome.7b00319] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The measurement of food intake biomarkers (FIBs) in biofluids represents an objective tool for dietary assessment. FIBs of milk and cheese still need more investigation due to the absence of candidate markers. Thus, an acute intervention study has been performed to sensitively and specifically identify candidate FIBs. Eleven healthy male and female volunteers participated in the randomized, controlled crossover study that tested a single intake of milk and cheese as test products, and soy-based drink as a control. Urine samples were collected at baseline and up to 24 h at distinct time intervals (0-1, 1-2, 2-4, 4-6, 6-12, and 12-24 h) and were analyzed using an untargeted multiplatform approach (GC-MS and 1H NMR). Lactose, galactose, and galactonate were identified exclusively after milk intake while for other metabolites (allantoin, hippurate, galactitol, and galactono-1,5-lactone) a significant increase has been observed. Urinary 3-phenyllactic acid was the only compound specifically reflecting cheese intake although alanine, proline, and pyroglutamic acid were found at significantly higher levels after cheese consumption. In addition, several novel candidate markers for soy drink were identified, such as pinitol and trigonelline. Together, these candidate FIBs of dairy intake could serve as a basis for future validation studies under free-living conditions.
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Affiliation(s)
- Linda H Münger
- Federal Department of Economic Affairs, Education and Research EAER, Agroscope , Berne, Switzerland
| | - Alessia Trimigno
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna , Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna , Cesena, Italy
| | - Carola Freiburghaus
- Federal Department of Economic Affairs, Education and Research EAER, Agroscope , Berne, Switzerland
| | - Grégory Pimentel
- Federal Department of Economic Affairs, Education and Research EAER, Agroscope , Berne, Switzerland.,Service of Endocrinology, Diabetes and Metabolism, Lausanne University Hospital , 1011 Lausanne, Switzerland
| | - Kathryn J Burton
- Service of Endocrinology, Diabetes and Metabolism, Lausanne University Hospital , 1011 Lausanne, Switzerland
| | - François P Pralong
- Service of Endocrinology, Diabetes and Metabolism, Lausanne University Hospital , 1011 Lausanne, Switzerland
| | - Nathalie Vionnet
- Service of Endocrinology, Diabetes and Metabolism, Lausanne University Hospital , 1011 Lausanne, Switzerland
| | - Francesco Capozzi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna , Cesena, Italy
| | - René Badertscher
- Federal Department of Economic Affairs, Education and Research EAER, Agroscope , Berne, Switzerland
| | - Guy Vergères
- Federal Department of Economic Affairs, Education and Research EAER, Agroscope , Berne, Switzerland
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21
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Hahm TS, Kuei CY. Present and Potential Industrial Applications of Sesame: A Mini Review. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12381] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tae-Shik Hahm
- Department of Food and Biotech; Hanseo University; Seosan 356-706 Korea
| | - Chia-Yu Kuei
- Department of Animal Science and Technology; National Taiwan University; Taipei Taiwan
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22
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Starzyńska-Janiszewska A, Stodolak B, Duliński R, Bączkowicz M, Mickowska B, Wikiera A, Byczyński Ł. Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12607] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Bożena Stodolak
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Robert Duliński
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Małgorzata Bączkowicz
- Department of Food Analysis and Quality Assessment; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Barbara Mickowska
- Malopolska Centre for Monitoring and Certification of Food; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Agnieszka Wikiera
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Łukasz Byczyński
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
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23
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Changes in isoflavone profiles and antioxidant activities in isoflavone extracts from soybeans and soyfoods under riboflavin photosensitization. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0163-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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24
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Seong PN, Cho SH, Park KM, Kang GH, Park BY, Moon SS, Ba HV. Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions. Korean J Food Sci Anim Resour 2015; 35:179-88. [PMID: 26761826 PMCID: PMC4682518 DOI: 10.5851/kosfa.2015.35.2.179] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2014] [Revised: 01/07/2015] [Accepted: 01/14/2015] [Indexed: 01/23/2023] Open
Abstract
Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining by-products. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken by-products examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.
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Affiliation(s)
- Pil Nam Seong
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Soo Hyun Cho
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Kuyng Mi Park
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Geun Ho Kang
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Beom Young Park
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | | | - Hoa Van Ba
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
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25
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Eusebio-Balcazar P, Oviedo-Rondón EO, Wineland MJ, Osborne J, Brake J. Effect of broiler breeder feeding programme and feeder space change at photostimulation using maize- or wheat-based diets on broiler progeny growth performance and leg health. Br Poult Sci 2015; 56:345-60. [PMID: 25811235 DOI: 10.1080/00071668.2015.1019830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
1. The aim of this study was to evaluate the effects of diet type, maternal feeding programme at 29 weeks of age and breeder feeder space change at photostimulation on broiler progeny performance and leg health at 6 weeks of age. 2. Fast-feathering Cobb 500 broiler breeders were fed on either maize- or wheat-based diets that had been formulated to have similar nutrient composition during growing and layer phases. Two feeding programmes, fast or flow, were used from 14 to 29 weeks of age. At 22 weeks, 69 females from each pen were placed in a layer house where feeder space was either similar to that in rearing (6.3 to 6.5 cm/female) or was increased from 6.3 to 8.4 cm/female. Eggs produced at 32 and 44 weeks of age were collected and incubated for two broiler experiments. A total of 16 male and 16 female one-d-old chicks were placed in floor pens in two experiments, respectively, with 6 and 4 replicate pens. Broiler gait scores and leg problem prevalence were evaluated at 6 weeks of age. 3. Data were analysed as a 2 × 2 × 2 factorial design with diet type, feeding programme and feeder space change as main factors. 4. The wheat diet increased the probability of observing crooked toes in broiler progeny compared to the use of maize, but only when breeders were fed according to the fast feeding programme and given similar feeder space as during rearing. 5. Breeders given more feeder space in the laying period produced progeny with more locomotion problems compared with those provided similar feeder space, but only when maize was used and the slow feeding programme was applied to the breeders. 6. The maternal feeding programme interacted with other factors to influence progeny leg health, but it did not solely influence walking ability or leg problems of progeny. 7. In conclusion, an increased probability of observing walking impairment of broiler progeny was detected when breeders were given greater feeder space at photostimulation rather than no change and fed according to the slow feeding programme using maize diets in breeders and progeny.
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Affiliation(s)
- P Eusebio-Balcazar
- a Prestage Department of Poultry Science , North Carolina State University , Raleigh , NC , USA
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26
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Tiong SA, Chandra-Hioe MV, Arcot J. Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.11.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Parveen S, Siyal AN, Memon N, Memon SQ, Khuhawar MY. Extraction and Determination of Phenolic Acids and Vitamin B of Sieved and Unsieved Wheat Grain by MEKC. J LIQ CHROMATOGR R T 2014. [DOI: 10.1080/10826076.2014.896812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Sajida Parveen
- a Institute of Advance Research Studies in Chemical Sciences, University of Sindh , Jamshoro , Pakistan
| | - Ali Nawaz Siyal
- b M. A. Kazi Institute of Chemistry, University of Sindh , Jamshoro , Pakistan
| | - Najma Memon
- c National Center of Excellence in Analytical Chemistry , University of Sindh , Jamshoro , Pakistan
| | - Saima Qayoom Memon
- b M. A. Kazi Institute of Chemistry, University of Sindh , Jamshoro , Pakistan
| | - Muhammad Yar Khuhawar
- a Institute of Advance Research Studies in Chemical Sciences, University of Sindh , Jamshoro , Pakistan
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28
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Seong PN, Kang GH, Park KM, Cho SH, Kang SM, Park BY, Moon SS, Ba HV. Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions. Korean J Food Sci Anim Resour 2014; 34:434-47. [PMID: 26761281 PMCID: PMC4662147 DOI: 10.5851/kosfa.2014.34.4.434] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Revised: 06/05/2014] [Accepted: 06/16/2014] [Indexed: 11/25/2022] Open
Abstract
Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE L* values and highest CIE a* values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.
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Affiliation(s)
| | | | | | | | | | | | | | - Hoa Van Ba
- Corresponding author: Hoa Van Ba, Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea. Tel: +82-31-290-1699, Fax: +82-31-290-1697, E-mail:
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29
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Yilmaz N, Tuncel NB. The effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12614] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Neşe Yilmaz
- Faculty of Engineering; Department of Food Engineering; Onsekiz Mart University; 17110 Çanakkale Turkey
| | - Necati Barış Tuncel
- Faculty of Engineering; Department of Food Engineering; Onsekiz Mart University; 17110 Çanakkale Turkey
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30
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Eusebio-Balcazar P, Oviedo-Rondón E, Wineland M, Pérez Serrano M, Brake J. Effects of broiler breeder-feeding programme and feeder space change at photostimulation using maize- or wheat-based diets on eggshell properties and progeny bone development. Br Poult Sci 2014; 55:380-90. [DOI: 10.1080/00071668.2014.921665] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Seong PN, Park KM, Cho SH, Kang SM, Kang GH, Park BY, Moon SS, Ba HV. Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition. Korean J Food Sci Anim Resour 2014; 34:297-306. [PMID: 26761170 PMCID: PMC4597865 DOI: 10.5851/kosfa.2014.34.3.297] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 04/10/2014] [Accepted: 04/15/2014] [Indexed: 02/04/2023] Open
Abstract
Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.
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Affiliation(s)
- Pil Nam Seong
- Corresponding author: Pil Nam Seong, Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea. Tel: +82-31-290-1699, Fax: +82-31-290-1697, E-mail:
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32
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Kim GP, Lee J, Ahn KG, Hwang YS, Choi Y, Chun J, Chang WS, Choung MG. Differential responses of B vitamins in black soybean seeds. Food Chem 2014; 153:101-8. [PMID: 24491706 DOI: 10.1016/j.foodchem.2013.12.047] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 12/06/2013] [Accepted: 12/09/2013] [Indexed: 11/29/2022]
Abstract
This study was aimed to determine the contents and the association of B vitamins from seeds of 10 black and one yellow soybean (Glycine max (L.) Merr.) varieties with either green or yellow cotyledon. Thiamine, flavin adenine dinucleotide (FAD), riboflavin and total riboflavin were found highest in 'Chengjakong', while flavin mononucleotide (FMN) was greatest in 'Mirang'. Nicotinic acid and total vitamin B3 were highest in 'Shingi' as a yellow soybean variety but pantothenic acid and pyridoxine contents were greatest in 'Tawon' and 'Mirang', respectively. These content variations of B vitamins directly reflected the wide segregation of soybean varieties on the principal component analysis (PCA) scores plot, indicating that these 4 soybean varieties appeared to be least associated with other soybean varieties based on the different responses of B vitamins. The results of cluster and correlation analyses presented that the cotyledon colour of soybean seed contributed to a variation of B vitamin contents. Overall, the results suggest that a wide range of B vitamin contents would be affected by genotypic factors alongside the difference of cotyledon colour.
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Affiliation(s)
- Gi-Ppeum Kim
- Department of Herbal Medicine Resource, Dogye Campus, Kangwon National University, Hwangjori #3, Dogye-up, Samcheok 245-907, Republic of Korea
| | - Jinwook Lee
- USDA-ARS, Tree Fruit Research Laboratory, 1104 N. Western Ave., Wenatchee, WA 98801, USA
| | - Kyung-Geun Ahn
- Department of Herbal Medicine Resource, Dogye Campus, Kangwon National University, Hwangjori #3, Dogye-up, Samcheok 245-907, Republic of Korea
| | - Young-Sun Hwang
- Department of Herbal Medicine Resource, Dogye Campus, Kangwon National University, Hwangjori #3, Dogye-up, Samcheok 245-907, Republic of Korea
| | - Youngmin Choi
- Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration, Suwon 441-853, Republic of Korea
| | - Jiyeon Chun
- Department of Food Science and Technology, Sunchon National University, Sunchon 540-742, Republic of Korea
| | - Woo-Suk Chang
- Department of Biology, University of Texas-Arlington, Arlington, TX 76019, USA
| | - Myoung-Gun Choung
- Department of Herbal Medicine Resource, Dogye Campus, Kangwon National University, Hwangjori #3, Dogye-up, Samcheok 245-907, Republic of Korea; Department of Biology, University of Texas-Arlington, Arlington, TX 76019, USA.
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33
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Yılmaz N, Tuncel NB, Kocabıyık H. Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1568-1576. [PMID: 24166149 DOI: 10.1002/jsfa.6459] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 08/03/2013] [Accepted: 10/26/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared (IR) stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage. In addition, energy consumption was determined. RESULTS The free fatty acid content of rice bran stabilized at 600 W IR power for 5 min remained below 5% for 165 days. No significant change in γ-oryzanol content or fatty acid composition but a significant decrease in tocopherol content was observed in stabilized rice bran compared with raw bran. IR stabilization was found to be comparable to extrusion with regard to energy consumption. CONCLUSION IR stabilization was effective in preventing hydrolytic rancidity of rice bran. By optimizing the operational parameters of IR stabilization, this by-product has the potential for use in the food industry in various ways as a value-added commodity.
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Affiliation(s)
- Neşe Yılmaz
- Department of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17020, Çanakkale, Turkey
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Tuncel NB, Yılmaz N, Kocabıyık H, Uygur A. The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.12.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Gui W, Lemley BA, Keresztes I, Condo AM, Steadman KJ, Obendorf RL. Purification and molecular structure of digalactosyl myo-inositol (DGMI), trigalactosyl myo-inositol (TGMI), and fagopyritol B3 from common buckwheat seeds by NMR. Carbohydr Res 2013; 380:130-6. [DOI: 10.1016/j.carres.2013.08.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2013] [Revised: 08/06/2013] [Accepted: 08/09/2013] [Indexed: 11/30/2022]
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36
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Chen J, Sun J, Liu S. Determination of Riboflavin in Cereal Grains by Capillary Electrophoresis with Laser-Induced Fluorescence Detection with On-Line Concentration. ANAL LETT 2013. [DOI: 10.1080/00032719.2012.747097] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Abstract
Chickpea (Cicer arietinumL.) is an important pulse crop grown and consumed all over the world, especially in the Afro-Asian countries. It is a good source of carbohydrates and protein, and protein quality is considered to be better than other pulses. Chickpea has significant amounts of all the essential amino acids except sulphur-containing amino acids, which can be complemented by adding cereals to the daily diet. Starch is the major storage carbohydrate followed by dietary fibre, oligosaccharides and simple sugars such as glucose and sucrose. Although lipids are present in low amounts, chickpea is rich in nutritionally important unsaturated fatty acids such as linoleic and oleic acids. β-Sitosterol, campesterol and stigmasterol are important sterols present in chickpea oil. Ca, Mg, P and, especially, K are also present in chickpea seeds. Chickpea is a good source of important vitamins such as riboflavin, niacin, thiamin, folate and the vitamin A precursor β-carotene. As with other pulses, chickpea seeds also contain anti-nutritional factors which can be reduced or eliminated by different cooking techniques. Chickpea has several potential health benefits, and, in combination with other pulses and cereals, it could have beneficial effects on some of the important human diseases such as CVD, type 2 diabetes, digestive diseases and some cancers. Overall, chickpea is an important pulse crop with a diverse array of potential nutritional and health benefits.
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Use of Experimental Design and Artificial Neural Network in Optimization of Capillary Electrophoresis for the Determination of Nicotinic Acid and Nicotinamide in Food Compared with High-Performance Liquid Chromatography. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9429-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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41
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Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting. Chem Nat Compd 2012. [DOI: 10.1007/s10600-012-0092-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Dini C, García MA, Viña SZ. Non-traditional flours: frontiers between ancestral heritage and innovation. Food Funct 2012; 3:606-20. [DOI: 10.1039/c2fo30036b] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Omary MB, Fong C, Rothschild J, Finney P. REVIEW: Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review. Cereal Chem 2012. [DOI: 10.1094/cchem-01-11-0008] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- María Botero Omary
- School of Kinesiology and Nutritional Science, California State University, Los Angeles, CA 90032
- Corresponding author. Phone: 323-343-5334. Fax: 323-343-6482. E-mail:
| | - Christina Fong
- Food Science Program, Chapman University, Orange, CA 92866
| | - Jeffrey Rothschild
- School of Kinesiology and Nutritional Science, California State University, Los Angeles, CA 90032
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44
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Comparison of nutrient composition in kernel of tenera and clonal materials of oil palm (Elaeis guineensis Jacq.). Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.05.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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45
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Miranda M, Vega-Gálvez A, Uribe E, López J, Martínez E, Rodríguez MJ, Quispe I, Di Scala K. Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of chilean quinoa (Chenopodium quinoa Willd). ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.213] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Coda R, Rizzello CG, Trani A, Gobbetti M. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. Food Microbiol 2010; 28:526-36. [PMID: 21356461 DOI: 10.1016/j.fm.2010.11.001] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2010] [Revised: 10/28/2010] [Accepted: 11/02/2010] [Indexed: 10/18/2022]
Abstract
Autochthonous lactic acid bacteria from emmer flour were screened based on the kinetic of acidification and used to ferment beverages containing emmer flour, emmer gelatinized flour, and emmer malt at percentages ranging 5-30% (wt/wt). Preliminarily, the concentration of raw flour and malt was selected based on sensory analysis. Different protocols were set up for the manufacture of four different beverages which used Lactobacillus plantarum 6E as the starter. Emmer beverages were mainly differentiated based on the concentration of organic acids, carbohydrates, amino acids, dietary fibers, vitamins, antioxidant and phytase activities, and volatiles and sensory profiles. Wheat flour bread was used as the control to determine the hydrolysis index (HI=100), as an indirect estimation of the glycemic index. The beverage made with 30% (wt/wt) of gelatinized flour showed an HI of 56%, its viscosity was improved by using an EPS-producing strain and it allowed the survival of the potential probiotic Lactobacillus rhamnosus SP1 at cell density of ca. 5 × 10(8) cfu/ml throughout storage at 4 °C. Among the exploited biotechnological options, this latter beverage could be considered as a promising novel functional food.
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Affiliation(s)
- Rossana Coda
- Dipartimento di Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, 70126 Bari, Italy
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Engel R, Stefanovits-Bányai É, Abrankó L. LC Simultaneous Determination of the Free Forms of B Group Vitamins and Vitamin C in Various Fortified Food Products. Chromatographia 2010. [DOI: 10.1365/s10337-010-1571-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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48
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Engel R, Abrankó L, Stefanovits-Bányai É, Fodor P. Simultaneous determination of water soluble vitamins in fortified food products. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.1.5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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