Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea

Green tea polyphenols improved the physicochemical stability of mango powder during storage

In this study, the physiochemical characters including moisture content variation, pH, total soluble solids (TSS), color, ascorbic acid content, total polyphenols, and antioxidant activities of mango powder fortified with green tea polyphenols (GTP) were investigated during storage for 90 d. Our results indicated stable colors of mango powder were found after GTP addition. GTP also inhibited the destruction of ascorbic acid during processing, and decreased its degradation rate during the whole storage. The total polyphenols of mango powder stored at 4 ℃ and room temperature decreased by 37.85% and 51.79%, respectively. After addition with GTP, the total polyphenols decreased only by 7.89%, and 13.31%, respectively. The antioxidant activities rose by 1.6 to 4.6-fold after GTP addition, and it decreased at a slower rate compared to that of unfortified mango powder. Correlation analysis indicated that EGCG might be the main substance that retain the physiochemical stability of mango powder.

Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars

With the increasing global nutritional bar market, developing and formulating innovative high-energy and protein bars to compensate for nutrients using date fruits is beneficial for health-conscious individuals. The current research was undertaken to study the composition and physicochemical characteristics of innovative high-energy and high-protein bars using two combinations of Sukkari dates or fruit mixtures as a base. Fifty percent of either Sukkari date paste or dried fruit mixture (25% raisin, 12.5% fig, and 12.5% apricot) combined with other different ingredients was used to produce a date-based bar (DBB) or fruit-based bar (FBB). Proximate composition, sugar content, amino and fatty acid profiles, minerals and vitamins, phytochemicals, antioxidant activity, and visual color parameters of the DBB and the FBB were determined and statistically compared. Proximate analysis revealed higher moisture and fat content in the FBB than the DBB, while ash and crude fiber were higher in the DBB than the FBB. The protein content in the DBB and the FBB was not statistically different. Both prepared bars exuded around 376-378 kcal 100 g-1 fresh weight. Sugar profile analysis of the DBB and the FBB showed dependable changes based on date or fruit content. Fructose, glucose, and maltose contents were higher in the FBB than in the DBB, while sucrose content was higher in the DBB than in the FBB. The DBB showed significantly higher content in Ca, Cu, Fe, Zn, Mn, and Se and significantly lower content in Mg, K, and Na than the FBB, with no variation in phosphorus content. The DBB and the FBB contained both essential (EAA) and non-essential (NEAA) amino acids. The DBB scored higher Lysine, Methionine, Histidine, Threonine, Phenylalanine, Isoleucine, and Cystine contents than the FBB, while the FBB scored only higher Leucine and Valine contents than the DBB. Seventeen saturated fatty acids were identified in the DBB and the FBB, with Palmitic acid (C16:0) as the predominant fatty acid. Oleic acid (C18:1n9c) was predominant among seven determined monounsaturated fatty acids. Linoleic fatty acid (C18:2n6c) was predominant among eight identified polyunsaturated fatty acids. In addition, α-Linolenic (C18:3n3) was detected in a considerable amount. However, in both the DBB and the FBB, the content and distribution of fatty acids were not remarkably changed. Regarding phytochemicals and bioactive compounds, the FBB was significantly higher in total phenolic content (TPC), total flavonoids (TF), and total flavonols (TFL) contents and scavenging activity against DPPH and ABTS free radicals than the DBB. The DBB and the FBB showed positive a* values, indicating a reddish color. The b* values were 27.81 and 28.54 for the DBB and the FBB, respectively. The DBB is affected by the lower L* value and higher browning index (BI) to make its color brownish. Sensory evaluation data showed that panelists significantly preferred the DBB over the FBB. In conclusion, processing and comparing these bars indicated that using Sukkari dates is a nutrient-dense, convenient, economical, and better sugar alternative that helps combat the calorie content. Thus, scaling up the use of dates instead of fruits in producing high-energy and protein bars commercially is highly recommended.

Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour

Ice cream's appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream's physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g^-1), antioxidant activity (98.12 µmol of TE 100 g^-1), total flavonoids (5.96 mg QE 100 g^-1), and total flavanols (4.01 mg QE 100 g^-1). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream's organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties.

Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics

The instant noodles were prepared with incorporation of two Egyptian quinoa seeds accessions to assess the impact of adding quinoa on cooking quality, texture properties, and organoleptic characteristics of instant noodles. Two groups of instant noodles were formulated with substituting wheat flour (72% extract) by quinoa seeds flour from red-colored SHAMS 17-2 and non-colored SHAMS 16 accessions at 10, 20, 30, 40, and 50% (w/w). The physicochemical and functional properties were determined as well as FTIR analysis was carried out. The results showed that incorporation of 10-30% quinoa seeds flour (w/w) in wheat-flour increased total polyphenol content, antioxidant activity, textural parameters, and cooking qualities without influencing the overall acceptability and instrumental color of noodles. The addition of quinoa flour donated to rapid rehydration, advanced cooking loss, water absorption, and amplified porosity. Besides, noodles with 50% of SHAMS 17-2 or SHAMS 16 shifted the FTIR spectrum of each amid in a noodle model, confirming that the phyto-complexes of quinoa seeds interacted with glutenins and/or gliadins amides of wheat flour, thus altering noodles properties. In conclusion, this work provided evidence that the red-colored quinoa seeds might be expended as a partial-ingredient for wheat-flour during instant noodles manufacturing.

Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics

Camel milk and dates are well-known for their great nutritional and therapeutical benefits. Therefore, the study aimed to combine the benefits of fermented camel milk (FCM) and Sukkari date (SKD) in a naturally sweetened FCM. Six treatments of FCM using ABT-5 cultures with 0, 5, 7.5, 10, 12.5, and 15% SKD were carried out. Chemical, physicochemical, rheological properties were studied, while organoleptical attributes and probiotic strains viability were monitored during cold storage (4 °C) up to 15 days. Results showed that fortification with SKD increased total solids (TS), ash, dietary fiber, and carbohydrate content compared to plain FCM. Water holding capacity (WHC) values increased with low and medium SKD levels then decreased with high SKD levels. Minerals such as K, P, Mg, Zn, Fe, and Cu were significantly increased, while Na was significantly decreased. Increased SKD levels in FCM resulted in significant increases in total phenolic content (TPC), total flavonoids (TF), total flavonols (TFL), and antioxidant activity (AOA). Instrumental color analysis exhibited a significant change in L*, b*, BI, and ∆E due to adding SKD in a dose-dependent manner. The viability of Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacterium bifidum was increased by adding low and medium SKD levels, resulting in a higher number than the accepted threshold for a probiotic effect. Adding 10 and 12.5% SKD recorded the best-balanced flavor score at the beginning and after up to 15 days of storage, respectively. Conclusively, the current study revealed that fortification with SKD at 7.5–12.5% improved the nutritional quality without adverse effects on the technological, organoleptic characteristics, and probiotics viability and provided acceptable, nutritious, and healthy benefits to FCM.

Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment

This study reports the evolution of phenolics, inulin content, proximate composition, hardness, and sensory characteristics of an inulin-rich healthy snack bar (The Sunroot Snack Bar) over 90 days of storage in refrigerated and room temperature storage. A response surface methodology (RSM) with a central composite rotatable design was first employed for optimizing the concentrations of sunroot, potato, and oats. The optimum selected concentrations of sunroot, potato, and oat were 53.99, 37.88, and 5 g, respectively, and a quadratic model was found to yield the best fit. Analysis of variance revealed that a higher sunroot content resulted in more firmness of the bar and higher overall acceptability in sensory trials. Sunroot snack bar samples without flavor (control), sunroot snack bar with cheese flavor (S1), and sunroot snack bar with olive flavor (S2) were then tested for sensory, chemical, phytochemicals, and microbial contents among control, S1, and S2 samples over a 90-day shelf-life study. Results showed no significant (p < .05) changes in these contents on addition of flavor. An increase in microbial load and the appearance of a bitter taste after 30 days of fresh sunroot storage were observed. No microbial growth was observed in all sunroot snack bar samples during storage at 4°C, while some microbial growth was observed at 25°C for 90 days. It was inferred that the high-quality shelf life of the sunroot bar was 90 days at 4°C, which was shortened to a month if the bars were preserved at 25°C. There was a significant phenolic and inulin content loss at 25°C compared with 4°C in total phenolic component. Based on the results of sensory evaluation, online questionnaire of customer experience, and cost analysis, this study successfully used sunroot tubers for the production of snack bars as a promising new raw material, which was introduced healthily with a suitable price for such product compared with other products in the market.

Polyphenols and AGEs/RAGE axis. Trends and challenges

The formation of advanced glycation end-products (AGEs) is a key pathophysiological event linked not only to the onset and progression of diabetic complications, but also to neurodegeneration, cardiovascular diseases, cancer, and others important human diseases. AGEs contributions to pathophysiology are mainly through the formation of cross-links and by engaging the receptor for advanced glycation end-products (RAGE). Polyphenols are secondary metabolites found largely in fruits, vegetables, cereals, and beverages, and during many years, important efforts have been made to elucidate their beneficial effects on human health, mainly ascribed to their antioxidant activities. In the present review, we highlighted the beneficial actions of polyphenols aimed to diminish the harmful consequences of advanced glycation, mainly by the inhibition of ROS formation during glycation, the inhibition of Schiff base, Amadori products, and subsequent dicarbonyls group formation, the activation of the glyoxalase system, as well as by blocking either AGEs-RAGE interaction or cell signaling.

Diversity of bioactive compounds and antioxidant activity in Delicious group of apple in Western Himalaya

Apple contributes significantly to the livelihood and health of the people living in Himalayan regions. Among others, the Delicious group of apple is known for their health promoting and income generating attributes. However, the systematic investigation on morphological and phytochemical attributes of the apple growing in Indian Himalayan region is poorly known. An altitude-dependent variation in the fruit quality traits and phytochemical diversity was observed. The Royal Delicious was found rich in total tannin, flavonoids, flavonols, antioxidant activity [2,2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid), 2,2-Diphenyl-1-picryhydrazyl, Ferric reducing antioxidant power], procyanidin B₂, phloridzin and gallic acid; Red Delicious for total phenol and epicatechin and Golden Delicious for chlorogenic acid. The cultivar and altitude-dependent variation of phenolic profile in peel and pulp portion emphasizes genotype-specific biosynthesis of phenolic compounds in regulatory mechanisms. It is suggested that selection of suitable altitude and cultivars is required for harnessing the maximum phytochemical and antioxidant activity for benefits to human consumption.

Natural antioxidant polyphenols on inflammation management: Anti-glycation activity vs metalloproteinases inhibition

The diet polyphenols are a secondary metabolites of plants able to act on inflammation process. Their anti-inflammatory activity is articulated through several mechanisms that are related to their antioxidative and radical scavengers properties. Our work is focused on a novel approach to inflammatory disease management, based on anti-glycative and matrix metalloproteinases (MMPs) inhibition effects, as a connected phenomena. To better understand these correlation, polyphenols Structure-Activity Relationship (SAR) studies were also reported. The antioxidant polyphenols inhibit the AGEs at different levels of the glycation process in the following ways: (1) prevention of Amadori adduct oxidation; (2) trapping reactive dycarbonyl compounds; (3) attenuation of receptor for AGEs (RAGE) expression. Moreover, several flavonoids with radical scavenging property showed also MMPs inhibition interact directly with MMPs or indirectly via radical scavengers and AGEs reduction. The essential polyphenols features involved in these mechanisms are C2-C3 double bond and number and position of hydroxyl, glycosyl and O-methyl groups. These factors induce a change in molecular planarity interfering with the hydrogen bond formation, electron delocalization and metal ion chelation. In particular, C2-C3 double bond improve the antioxidant and MMPs inhibition, while the hydroxylation, glycosylation and methylation induce a positive and negative correlation, respectively.

Inhibitory actions of selected natural substances on formation of advanced glycation endproducts and advanced oxidation protein products

Background

Advanced glycation endproducts (AGE) and advanced oxidation protein products (AOPP) arise as a result of excessive glycation and oxidation processes of proteins in hyperglycemia and oxidative stress conditions respectively, both in vivo and in vitro. In vivo these processes are especially intensified in patients with diabetes, and the adverse effects of AGE and AOPP are particularly unfavorable for the pathogenesis and aggravate the biochemical disturbances and clinical complications of diabetes. Total AGE and AOPP (T-AGE and T-AOPP) are heterogeneous groups of compounds, and they can be divided into two main fractions: high- and low-molecular-weight, i.e. HMW-AGE and HMW-AOPP as well as LMW-AGE and LMW-AOPP. Therefore it is important to find natural substances that will prevent formation of total AGE and AOPP and their high- and low-molecular-weight fractions and thereby reduce their adverse effects on tissues and organs.

Method

Selected natural substances and dietary supplements such as vitamin C, aminoguanidine, quercetin and green tea as well as the multicompound formulations Padma Circosan and Padma 28 were tested in an in vitro model using bovine serum albumin (BSA). Fluorescence of T-, HMW- and LMW-AGE and concentration of T-, HMW- and LMW-AOPP were measured after incubation with these substances.

Results

In the examined concentrations quercetin showed the greatest degree of inhibition for T-AGE (60.5 %) as well as for HMW-AGE (79.5 %), while in the case of LMW-AGE the greatest degree of glycation inhibition was shown by Padma Circosan (74.9 %). T-AOPP and HMW-AOPP were best inhibited by vitamin C (87.3 and 89.1 % respectively). The results obtained for LMW-AOPP are atypical, but the lowest concentration was observed in a sample with Padma 28.

Conclusion

The results show that all tested natural compounds have inhibitory activity towards the formation of total and low- and high-molecular-weight forms of AGE and AOPP in vitro. That suggest a possible role in the prevention of diabetic complications, especially the multiherbal compound Padma preparations, which are especially effective in lowering the most dangerous, i.e. LMW fractions.

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

A ready-to-eat food product in the form of compressed bar from beetroot, enriched with dates and oats was developed. Levels of intermediate moisture beetroot shreds (60-100 g), dates (10-30 g) and oats (5-15 g) were optimized using response surface methodology and its quality attributes were investigated over a period of 6 months at different temperature conditions (ambient temperature; 22-32 and 37 °C). Optimum formulation for best beetroot bar consisted of beetroot shreds, dates and oat were derived as 71.8, 21.2, and 8.4 g, respectively. Developed product was found rich in fibers and minerals and recorded 38.4 mg/100 g betacyanains, 23.1 mg/100 g betaxanthins, 295 mg/100 g total phenolics (TP) and 160 mg/100 g total flavonoids (TF). The shelf stability studies of bar revealed predominant changes in bioactive compounds was caused by storage temperature. A loss of around 30, 15, 25, 31 and 32 % was observed for betacyanins, betaxanthins, TP, TF and radical scavenging activity, respectively during storage of 6 months at 6 °C compared to AT or 37 °C temperature conditions. The product had high overall sensory acceptability as well as microbial safety up to 6 months when stored at AT. The study indicated that beetroot could be effectively utilized into a novel shelf-stable ready-to-eat nutritious compressed product.

Physicochemical Changes and Glycation Reaction in Intermediate-Moisture Protein-Sugar Foods with and without Addition of Resveratrol during Storage

An intermediate-moisture food (IMF) model consisting of whey protein isolate and glucose and an IMF model fortified with resveratrol were used to study the effect of resveratrol on physicochemical changes and glycation of protein-sugar-rich foods during storage. The water activity (aw) of the storage was controlled at 0.75 or 0.56. The browning rate or hardness of fortified IMFs was significantly lower than that of IMFs after 45-day storage. The rate of Maillard reaction in the samples stored at aw 0.56 was higher than that of samples stored at aw 0.75. The fortified IMFs had lower levels of AGEs (advanced glycation end products), CML (N(ε)-(carboxymethyl)-l-lysine), and insoluble protein during storage. The inhibition capability of resveratrol against glycation was also confirmed by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography mass spectrometry (LC-MS), and Fourier transform infrared spectroscopy (FTIR) analysis to monitor glycated proteins and protein aggregation in the samples. The results of this study suggested that resveratrol could be used as an inhibitor to reduce the formation of undesirable AGEs and other Maillard reaction products in foods during storage.

Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products

Red grape skins recovered from ten winemaking processes were analyzed for total phenolic content (Folin Ciocalteu assay), proanthocyanidins (n-butanol/HCl assay), individual phenolics (UPLC-DAD-MS), in vitro ferric ion reducing capacity and anti-glycation activity by bovine serum albumin/fructose and bovine serum albumin/methylglyoxal model systems. The aim was to assess if these by-products have potential as dietary anti-glycation agents, to prevent the glyco-oxidative stress associated with type-2 diabetes. Variability was observed in total phenolics (12.1-53.6g gallic acid Eq/kg), proanthocyanidins (7.2-51.1g/kg), anthocyanins (2.5-13.8 g malvidin 3-O glucoside Eq/kg), flavonols (0.3-2.6g quercetin 3-O glucoside Eq/kg) and reducing capacity (103-511 mmol Fe(II) Eq/kg). For all samples, the anti-glycation effectiveness was higher than that of commercial nutraceutical preparations. Hence, in spite of differences in cultivar, location of the vineyard and winemaking procedures, these by-products could be used as a source of cost-effective anti-glycation agent either as a food ingredient or as a nutraceutical preparation.

Apple pomace is a good matrix for phytochemical retention

Phytochemical content and color changes in dried apple pomace and pulp (mixture of Red Delicious and Golden Delicious varieties) were studied during 9 months storage in the water activity (a(w)) range 0.11-0.75 at 30 °C. Water mobility was measured at various a(w) levels by (1)H NMR. During storage, antioxidant degradation (including flavonols, flavanols, dihydrochalcones, anthocyanins, and hydroxycinnamic acids) followed first-order kinetics, whereas color changes followed zero-order kinetics. These changes were accelerated by increasing a(w). Phytochemical and color were more stable in the pomace than in the pulp over the entire a(w) range, having 2-6 times smaller degradation rates. These results were related to the lower water mobility found in apple pomace as compared to the pulp. The overall results show that apple pomace can be exploited as a food ingredient with good phytochemical retention, and may help in the development of new matrices with maximum phytochemical retention.

Removal of caffeine from green tea by microwave-enhanced vacuum ice water extraction

In order to selectively remove caffeine from green tea, a microwave-enhanced vacuum ice water extraction (MVIE) method was proposed. The effects of MVIE variables including extraction time, microwave power, and solvent to solid radio on the removal yield of caffeine and the loss of total phenolics (TP) from green tea were investigated. The optimized conditions were as follows: solvent (mL) to solid (g) ratio was 10:1, microwave extraction time was 6 min, microwave power was 350 W and 2.5 h of vacuum ice water extraction. The removal yield of caffeine by MVIE was 87.6%, which was significantly higher than that by hot water extraction, indicating a significant improvement of removal efficiency. Moreover, the loss of TP of green tea in the proposed method was much lower than that in the hot water extraction. After decaffeination by MVIE, the removal yield of TP tea was 36.2%, and the content of TP in green tea was still higher than 170 mg g(-1). Therefore, the proposed microwave-enhanced vacuum ice water extraction was selective, more efficient for the removal of caffeine. The main phenolic compounds of green tea were also determined, and the results indicated that the contents of several catechins were almost not changed in MVIE. This study suggests that MVIE is a new and good alternative for the removal of caffeine from green tea, with a great potential for industrial application.