1
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Altuntas S, Korukluoglu M. Biological activity of optimized phenolic extracts of quince (Cydonia oblonga Miller) parts before and after simulated in vitro gastrointestinal digestion. Food Chem 2024; 437:137846. [PMID: 37924760 DOI: 10.1016/j.foodchem.2023.137846] [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: 08/01/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 11/06/2023]
Abstract
In this study, the phenolic extracts of Eşme quince parts (pulp, peel, seed, juice, and leaf) were obtained under optimized extraction conditions. Then, the total phenolic content (TPC), the quantities of main phenolic compounds, antioxidant, and antimicrobial activity and the change in bioactivity properties (TPC, antioxidant capacity, and antimicrobial activity on the same sixteen microorganisms) after in vitro digestion of each quince part were evaluated. The order of TPC and antioxidant activity was determined as leaf > peel > juice > pulp > seed. After in vitro gastrointestinal digestion, a decrease was observed for the TPC (average 5-fold reduction) and antioxidant activity (more than 2.5-fold reduction) in all quince parts except quince seed than their extract forms. The quince leaf extract exhibited the highest antibacterial activity. Overall, this study exhibited that the quince leaf was considered a promising, cheap, and natural source for nutritional or pharmaceutical applications with biological activity properties.
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Affiliation(s)
- Seda Altuntas
- Bursa Technical University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 16330 Bursa, Turkey.
| | - Mihriban Korukluoglu
- Bursa Uludağ University, Faculty of Agriculture, Department of Food Engineering, 16059 Bursa, Turkey
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2
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Kostecka-Gugała A. Quinces ( Cydonia oblonga, Chaenomeles sp., and Pseudocydonia sinensis) as Medicinal Fruits of the Rosaceae Family: Current State of Knowledge on Properties and Use. Antioxidants (Basel) 2024; 13:71. [PMID: 38247495 PMCID: PMC10812678 DOI: 10.3390/antiox13010071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 12/29/2023] [Accepted: 12/30/2023] [Indexed: 01/23/2024] Open
Abstract
In recent years, the evaluation of many plant-derived compounds as potential new drugs or functional foods has become an active research topic. The morphological characteristics of quinces of the genera Cydonia sp., Chaenomeles sp., and Pseuocydonia sp. are largely similar, which is why these fruits are often confused. Although they have been appreciated in Asia for centuries as a valuable component of local ethnomedicine, they are less known in Western countries, and scientific knowledge about their health benefits remains fragmentary. This literature review summarizes studies on the content of chemical compounds responsible for the health-promoting and functional properties of the quince fruit. It focuses on the content of carotenoids, vitamins, minerals, and carboxylic acids, although the main emphasis is on the content and diversity of bioactive polyphenols, which are extremely abundant in these fruits. The quince fruits are rich in antioxidants and compounds with proven anti-inflammatory, anticancer, antiallergic, and immunomodulatory effects. Their phytochemicals effectively regulate glycemia and improve the blood lipid profile, suggesting potential antidiabetic and cardioprotective benefits. Analysis of chemical characteristics showed that the Chaenomeles fruits. are underestimated as functional food ingredients. Studies on the molecular effects of their bioactive compounds and species-specific genomic analyses are sorely lacking in the scientific literature.
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Affiliation(s)
- Anna Kostecka-Gugała
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Kraków, Poland
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3
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Xu R, Kuang M, Li N. Phytochemistry and pharmacology of plants in the genus Chaenomeles. Arch Pharm Res 2023; 46:825-854. [PMID: 38062238 DOI: 10.1007/s12272-023-01475-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Accepted: 11/25/2023] [Indexed: 12/17/2023]
Abstract
Chaenomeles plants belong to the Rosaceae family and include five species, Chaenomeles speciosa (Sweet) Nakai, Chaenomeles sinensis (Thouin) Koehne, Chaenomeles japonica (Thunb.) Lindl, Chaenomeles cathayensis (Hemsl.) Schneid and Chaenomeles thibetica Yu. Chaenomeles plants are found and cultivated in nearly every country worldwide. China serves as both the origin and distribution hub for the plants in the Chaenomeles genus, and all Chaenomeles species except for C. japonica are indigenous to China. Chaenomeles spp. is a type of edible medicinal plant that has been traditionally used in China to treat various ailments, such as rheumatism, cholera, dysentery, enteritis, beriberi, and scurvy. A variety of chemical constituents have been extracted from this genus, including terpenoids, phenolics, flavonoids, phenylpropanoids and their derivatives, benzoic acid derivatives, biphenyls, oxylipins, and alkaloids. The biological activity of some of these constituents has already been evaluated. Pharmacological investigations have demonstrated that the plants in the genus Chaenomeles exhibit anti-inflammatory, analgesic, antioxidant, antihyperglycemic, antihyperlipidemic, gastrointestinal protective, antitumor, immunomodulatory, antibacterial, antiviral, hepatoprotective, neuroprotective and other pharmacological activities. The objective of this review is to provide a comprehensive and up-to-date summary of the available information on the genus Chaenomeles to serve as a valuable reference for further investigations.
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Affiliation(s)
- Ruoling Xu
- Anhui Key Laboratory of Bioactivity of Natural Products, School of Pharmacy, Anhui Medical University, Hefei, 230032, China
| | - Mengting Kuang
- Anhui Key Laboratory of Bioactivity of Natural Products, School of Pharmacy, Anhui Medical University, Hefei, 230032, China
| | - Ning Li
- Anhui Key Laboratory of Bioactivity of Natural Products, School of Pharmacy, Anhui Medical University, Hefei, 230032, China.
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4
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Rutkowska J, Baranowski D, Antoniewska-Krzeska A, Kostyra E. Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose. Foods 2023; 12:4270. [PMID: 38231744 DOI: 10.3390/foods12234270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 11/24/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0-9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (p < 0.05) increased the contents to 58.2% and 60.35%, respectively. Unlike sucrose, xylitol improved the stability of the pH and water activity of cookies and sensory attributes such as buttery aroma and texture characteristics during 12 months of storage. The results indicated that 9 months of cookie storage was the maximum recommended period. The inclusion of xylitol in cookies might replace sucrose and high-fructose-corn syrup and synthetic additives commonly used in industrial production.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Damian Baranowski
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Agata Antoniewska-Krzeska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Eliza Kostyra
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
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5
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Krajewska A, Dziki D. Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes. Molecules 2023; 28:molecules28104005. [PMID: 37241744 DOI: 10.3390/molecules28104005] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.
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Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
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6
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Marat N, Danowska-Oziewicz M, Narwojsz A. Chaenomeles Species-Characteristics of Plant, Fruit and Processed Products: A Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:3036. [PMID: 36432767 PMCID: PMC9698592 DOI: 10.3390/plants11223036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/06/2022] [Indexed: 06/16/2023]
Abstract
This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed Chaenomeles fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation.
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7
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Mildner-Szkudlarz S, Siger A, Przygoński K, Radziejewska-Kubzdela E, Zawirska-Wojtasiak R. N ɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:190-197. [PMID: 35338444 DOI: 10.1007/s11130-022-00960-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/14/2022] [Indexed: 06/14/2023]
Abstract
We investigated the changes in Nɛ-(carboxymethyl)lysine (CML) and available lysine content, antioxidant properties, volatiles, and oxidation products of biscuits enriched with grape by-product (GP), stored for six months under a modified atmosphere of 0%/30%/70% O2/CO2/N2 and in air. Fresh GP-formulated biscuits showed lower concentrations of CML (89%), available lysine (40%), and pyrazines (75%), but higher antioxidant capacities (~ sixfold), furans (12-fold), and lipid-derived compounds (three-fold) than the control. Although ~ 15% higher losses of Maillard-type volatiles were identified in the air atmosphere during storage, lipid oxidation was ~ 30% less pronounced in the modified atmosphere. A significant correlation of 0.994 between the reduction in CML and the available lysine suggest further CML reactions with the ɛ-NH2 group of amino acids. Significant correlations (of -0.550 to -0.980) between oxidation products, antioxidant capacities, and changes in CML content during storage suggest that these parameters might be involved in the CML elimination mechanism.
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Affiliation(s)
- Sylwia Mildner-Szkudlarz
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland.
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poznań, Poland
| | - Krzysztof Przygoński
- Department of Food Concentrates and Starch Products, Institute of Agricultural and Food Biotechnology, Poznań, Poland
| | - Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
| | - Renata Zawirska-Wojtasiak
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
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8
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Al-Zughbi I, Krayem M. Quince fruit Cydonia oblonga Mill nutritional composition, antioxidative properties, health benefits and consumers preferences towards some industrial quince products: A review. Food Chem 2022; 393:133362. [PMID: 35661598 DOI: 10.1016/j.foodchem.2022.133362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 05/09/2022] [Accepted: 05/29/2022] [Indexed: 11/04/2022]
Abstract
Quince fruit (Cydonia oblonga) that belongs to the Rosaceae family and native to the Mediterranean region has been studied for decades for its unique importance in food and medicine. This fruit is packed with vitamins, minerals as well as fibers, pectin and tannins. Quince is known by its many therapeutic effects that include antioxidant, anti-inflammatory, antimicrobial, anti-ulcerative, and anticancer actions. However, this fruit is underutilized at the level of food processing due to its sensory attributes and the limited appreciation of its benefits by both farmers and consumers. Other than jellies and jams, quince could be processed into various healthy sub-products. The aims of the current review are to present botanical and nutritive value of this fruit, review the available literature on its therapeutic effects in order to increase farmers and consumers awareness about the importance of quince fruit and showing the different ways of utilizing it.
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Affiliation(s)
- Israa Al-Zughbi
- LIU, Lebanese International University, School of Arts and Sciences, Department of Food Sciences and Technology, Bekaa Campus, Al Khyara-West Bekaa, Lebanon
| | - Maha Krayem
- LIU, Lebanese International University, School of Arts and Sciences, Department of Food Sciences and Technology, Bekaa Campus, Al Khyara-West Bekaa, Lebanon.
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9
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Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins-Effect on Sensory Perception, Volatiles and Storage Stability. Molecules 2022; 27:molecules27113553. [PMID: 35684490 PMCID: PMC9182505 DOI: 10.3390/molecules27113553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 05/28/2022] [Accepted: 05/30/2022] [Indexed: 11/17/2022] Open
Abstract
Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey protein or maltodextrin to encapsulate fish oil by spray-drying. The use of whey protein compared with maltodextrin as wall material improved oxidative stability of spray-dried emulsions, although the use of whey protein increased the number of observed cracks in outer shell of the particles. Non- and encapsulated oil were used in cookies and chocolates to examine flavor characteristics by generic descriptive analysis and volatile products by solid-phase microextraction with gas chromatography-mass spectrometry. A long-term storage test at room temperature was conducted to evaluate the oxidative stability of the food models. Fortification changed the texture, odor, and flavor of the food models with fishy flavor being the most impactful attribute. For both food models, use of pea protein with maltodextrin resembled attributes of control the best. Fortification and encapsulation material also affected volatile profiles of food models. Both non-encapsulated oil and whey protein formulations performed well in regard to oxidative stability for both food models. Generally, the cookie model showed more potential for fortification than the chocolate one.
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Sokol N, Sanzharovskaya N, Khrapko O. The use of pectin extracts from chaenomeles fruits in bakery. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224601002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Currently, an urgent task is the creation of food products with directed biological activity through the use of natural ingredients. The mass consumption of bread gives reason to consider it as a product with exceptional potential and significance for improving the quality of nutrition and protecting the organism from the effects of harmful environmental factors. The aim of the research is to study the chaenomeles fruits, to determine the rational parameters for obtaining pectin extracts and to evaluate their effect on the baking properties of flour, the course of the technological process and the quality of finished bakery products. The objects of the research were chaenomeles fruits; pectin extracts; wheat flour; prototype bread samples. It has been studied the kinetics of pectin substances extraction and has been proposed the process rational parameters, which make it possible to obtain extracts with high functional and technological properties. It is shown that the addition of pectin extract from chaenomeles fruits at a dosage of up to 15 % improves the quality characteristics of bread. The proposed recipe allows obtaining high-quality enriched bakery products.
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11
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Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles. Foods 2022; 11:foods11060858. [PMID: 35327280 PMCID: PMC8949524 DOI: 10.3390/foods11060858] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 12/17/2022] Open
Abstract
Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] were used in noodle processing, and the cooking properties, antioxidant potential, and volatile profiles of dried tea noodles (DTN) were investigated. Between 0.5% and 2% TP addition decreased the cooking time, cooking loss, and water absorption of DTN, regardless of concentrations. TP decreased the brightness (L*) of the DTN while increasing the greenness (|−a*|) and yellowness (b*) values of matcha tea noodles (MTN) and green tea noodles (GTN), as well as the redness (a*) and yellowness (b*) values of black tea noodles (BTN). The results of the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) scavenging activity (10.84–95%), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free scavenging activity (2.03–92.23%), and total phenolic content (TPC) (97.32–540.97 mg/g) of the noodles increased as the TP addition increased. Besides, TP also enriched the flavor of the DTN, with alcohol, aldehydes, and ethers being the main components. In conclusion, the addition of TP positively improved the quality of the DTN and increased its antioxidative potential.
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Juhnevica‐Radenkova K, Radenkovs V, Krasnova I. The impact of 1‐MCP treatment and controlled atmosphere storage on the postharvest performance of four (
Chaenomeles japonica
(Thunb.) Lindl. ex Spach) fruit cultivars. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16193] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Ou J. Incorporation of polyphenols in baked products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:207-252. [PMID: 34507643 DOI: 10.1016/bs.afnr.2021.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
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Cazón P, Antoniewska A, Rutkowska J, Vázquez M. Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. Int J Biol Macromol 2021; 186:365-376. [PMID: 34246681 DOI: 10.1016/j.ijbiomac.2021.07.035] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/18/2021] [Accepted: 07/04/2021] [Indexed: 02/06/2023]
Abstract
Chitosan - tea tree essential oil (TTEO) films were obtained as a new biodegradable material. Malic acid or lactic acid solvents were evaluated to obtain easy-removing films. The microstructure by SEM and FT-IR, the thermal properties by TGA/DSC, the mechanical properties, the water vapor permeability, the antioxidant (DPPH• and ABTS•+) activity and the optical properties of the formulated films were evaluated. A complete dissolution of the film in water was obtained. The elongation to break was higher in the films with malic acid (145.88-317.33%), comparing with those with lactic acid (25.54-44.08%). Chitosan film obtained in malic acid with TTEO showed the highest antioxidant activity. The colour and transparency of the samples did not suffer significant variations by TTEO addition. Films showed good UV-barrier properties, with a slightly improvement by TTEO addition. The films obtained showed a great potential for food packaging applications.
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Affiliation(s)
- Patricia Cazón
- Laboratory for Environmental and Life Sciences, Nova Gorica University, Slovenia
| | - Agata Antoniewska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain.
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15
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Fermented rice-bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100859] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Use of almond flour and stevia in rice-based gluten-free cookie production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:940-951. [PMID: 33678877 DOI: 10.1007/s13197-020-04608-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2020] [Accepted: 06/19/2020] [Indexed: 10/24/2022]
Abstract
ABSTRACT The gluten-free cookies were produced by replacing rice flour (RF) and sucrose content with almond flour (AF) and stevia. Supplementation of AF caused to decrease the moisture content of the gluten-free cookies; while ash, total protein, total fat and total dietary fiber content increased. Regarding of total phenolics; extractable, hydrolyzable and bioaccessible fractions of gluten-free cookie samples that were produced with 30% of AF supplementation, were increased by 43.69-73% compared with the control group that was prepared with 100% RF (p ≤ 0.01). Gluten was detected in the cookies with neither RF nor AF. No cross-contamination was detected during the production, too. Quality characteristics of the gluten-free cookies reached the acceptable level while AF and stevia contents were increased. Protein and dietary fiber contents of the cookie with AF and stevia were enriched to 82 and 96%, while the total carbohydrate amount decreased 19% (p ≤ 0.01). The contents of TEACABTS and TEACFRAP of gluten-free cookies with AF and stevia were 5.72 ± 0.07 and 26.08 ± 0.49 µmol Trolox/g and higher than the control (100% RF + sucrose). It has found that physicochemical, nutrition and sensorial properties of gluten-free cookies that were produced with AF + stevia supplementation provided to produce more acceptable products. GRAPHIC ABSTRACT
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17
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Kowalska H, Marzec A, Domian E, Masiarz E, Ciurzyńska A, Galus S, Małkiewicz A, Lenart A, Kowalska J. Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying. Molecules 2020; 25:molecules25235504. [PMID: 33255419 PMCID: PMC7727861 DOI: 10.3390/molecules25235504] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 11/20/2020] [Accepted: 11/21/2020] [Indexed: 11/16/2022] Open
Abstract
Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.
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Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
- Correspondence: ; Tel.: +48-22-5937-565
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Ewelina Masiarz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Aleksandra Małkiewicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.M.); (E.D.); (E.M.); (A.C.); (S.G.); (A.M.); (A.L.)
| | - Jolanta Kowalska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
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Dopieralska P, Barłowska J, Teter A, Król J, Brodziak A, Domaradzki P. Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids. Animals (Basel) 2020; 10:E2103. [PMID: 33198354 PMCID: PMC7696590 DOI: 10.3390/ani10112103] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/06/2020] [Accepted: 11/11/2020] [Indexed: 11/22/2022] Open
Abstract
This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds. Changes were observed only after the mentioned storage time. After 21 days, there was a significant (p < 0.05) and steady decrease (up to day 69) in the proportion of odd-chain (by about 36%), branched-chain (by about 17%) and unsaturated fatty acids (by slightly over 1%). Among unsaturated fatty acids (p < 0.05), however, there was a significant increase in the proportion of monounsaturated fatty acids (by 5%) and a decrease in polyunsaturated fatty acids of nearly 12%. Storage lowered (by 47% in the 69th day of storage) the content of the conjugated linoleic acids (CLA), as well as lowered the n6 to n3 fatty acids ratio. During the 69 days of storage, the content of carboxylic acids increased to more than 50%. In the period from the 42nd to 69th day of cheese storage, the content of butyric acid and hexanoic acids increased twofold, whereas that of octanoic acid increased more than tenfold. Fifty-four volatile compounds were identified in the cheese. The largest group was ketones (34%), whose level decreased during storage, with 2-butanone, 3-hydroxy- (acetoin) and 2-butanone predominating. The research found that due to their low odor threshold, carboxylic acids may have negatively affected the flavor profile of the cheese.
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Affiliation(s)
| | - Joanna Barłowska
- Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (P.D.); (J.K.); (A.B.); (P.D.)
| | - Anna Teter
- Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (P.D.); (J.K.); (A.B.); (P.D.)
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Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients. Food Res Int 2020; 137:109555. [DOI: 10.1016/j.foodres.2020.109555] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/11/2020] [Accepted: 07/12/2020] [Indexed: 02/06/2023]
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20
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Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics. Food Chem 2020; 338:128012. [PMID: 32927202 DOI: 10.1016/j.foodchem.2020.128012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 11/24/2022]
Abstract
The inactivation of S. Typhimurium and A. flavus along with quality degradation kinetics was studied during combined microwave-infrared (MW-IR) heating of paprika. The spatial changes in the distribution of temperature and variation in water activity (aw) of the paprika samples resulted in a 7.389 log reduction in S. Typhimurium, and 6.182 log reduction in A. flavus. During heating, the deterioration of red pigments was more pronounced compared to that of the yellow pigments. The alteration of color was observed to be due to the increase in a large number of brown pigments. The inhibition of DPPH radicals accelerated with an increase in the power level of MW-IR radiation; the inhibition rate increased from 0.0859 to 0.1485 s-1. Also, the pungency of dried paprika was found to increase due to moisture reduction, inactivation of peroxidase, and the short-duration of heating.
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Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits. Food Chem 2020; 339:127878. [PMID: 32866702 DOI: 10.1016/j.foodchem.2020.127878] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 08/05/2020] [Accepted: 08/16/2020] [Indexed: 12/23/2022]
Abstract
Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from "green" and "grassy" to "roasted" and "nutty" in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the "caramel-like" aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.
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Hnin KK, Zhang M, Devahastin S, Wang B. Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02486-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Shukla A, Das C, Goud VV. Infusion of gingerols into candied mango enhances shelf-life by inhibiting browning and associated quality parameters during storage. Food Chem 2020; 316:126354. [DOI: 10.1016/j.foodchem.2020.126354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 01/11/2020] [Accepted: 02/03/2020] [Indexed: 10/25/2022]
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24
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Rutkowska J, Antoniewska A, Martinez-Pineda M, Nawirska-Olszańska A, Zbikowska A, Baranowski D. Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol. Antioxidants (Basel) 2020; 9:E394. [PMID: 32392895 PMCID: PMC7278663 DOI: 10.3390/antiox9050394] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 01/03/2023] Open
Abstract
The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025-0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total) in ChPE, polymeric procyanidins were the most abundant (1564 mg/100 g). ChPE addition resulted in a significantly increased capacity of scavenging free radicals and markedly inhibited hydroperoxides decomposition, as reflected by low anisidine values (AnV: 3.25-7.52) throughout the storage. On the other hand, sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage. In addition, sucrose-containing muffins were found to be those with the highest level of contamination with toxic carbonyl lipid oxidation products. Throughout the storage, no yeast or moulds contamination were found in higher enriched muffins. The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes. ChPE could be regarded as a possible solution to xylitol-containing muffins to extend their shelf life. The results support the use of xylitol in muffin manufacture as being favourable in terms of suitability for diabetics.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
| | - Agata Antoniewska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
| | - Montserrat Martinez-Pineda
- Department of Animal Production and Food Science, Faculty of Sports and Health Science, University of Zaragoza, Plaza Universidad no. 3, 22002 Huesca, Spain;
| | - Agnieszka Nawirska-Olszańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Anna Zbikowska
- Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland;
| | - Damian Baranowski
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
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Yang B, Guo M, Zhao Z. Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108651] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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