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Kumorkiewicz-Jamro A, Pachulicz RJ, Fitter S, Górska R, Duggan J, Vandyke K, Pukala TL, Wybraniec S, Zannettino ACW. Atriplex hortensis var. 'rubra' extracts and purified amaranthin-type pigments reduce oxidative stress and inflammatory response in LPS-stimulated RAW264.7 cells. Food Chem 2025; 462:140920. [PMID: 39208732 DOI: 10.1016/j.foodchem.2024.140920] [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: 03/24/2024] [Revised: 08/04/2024] [Accepted: 08/17/2024] [Indexed: 09/04/2024]
Abstract
The use of direct injection ion mobility mass spectrometry (DI-IM-MS) to detect and identify betacyanin pigments in A. hortensis 'rubra' extracts was explored for the first time, with results compared to conventional LC-MS/MS analysis. The anti-inflammatory activities of leaf and seed extracts, alongside purified amaranthin and celosianin pigments, were investigated using a model of lipopolysaccharide (LPS)-activated murine macrophages. Extracts and purified pigments significantly inhibited the production of prostaglandin E2 and NO by up to 90% and 70%, respectively, and reduced the expression of Il6, Il1b, Nos2, and Cox2. Leaf and seed extracts also decreased secretion of Il6 and Il1b cytokines and reduced protein levels of Nos2 and Cox2. Furthermore, extracts and purified pigments demonstrated potent dose-dependent radical scavenging activity in a cellular antioxidant activity assay (CAA) without any cytotoxic effects. Our research highlights the promising biological potential of edible, climate-resilient A. hortensis 'rubra' as a valuable source of bioactive compounds.
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Affiliation(s)
- Agnieszka Kumorkiewicz-Jamro
- Myeloma Research Laboratory, School of Biomedicine, Faculty of Health and Medical Sciences, University of Adelaide, Adelaide, SA 5000, Australia; Precision Cancer Medicine Theme, South Australian Health and Medical Research Institute, Adelaide, SA 5000, Australia; Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - River J Pachulicz
- Discipline of Chemistry, School of Physics, Chemistry and Earth Sciences, University of Adelaide, Adelaide, SA 5005, Australia
| | - Stephen Fitter
- Myeloma Research Laboratory, School of Biomedicine, Faculty of Health and Medical Sciences, University of Adelaide, Adelaide, SA 5000, Australia; Precision Cancer Medicine Theme, South Australian Health and Medical Research Institute, Adelaide, SA 5000, Australia
| | - Renata Górska
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland
| | - Jvaughn Duggan
- Myeloma Research Laboratory, School of Biomedicine, Faculty of Health and Medical Sciences, University of Adelaide, Adelaide, SA 5000, Australia; Precision Cancer Medicine Theme, South Australian Health and Medical Research Institute, Adelaide, SA 5000, Australia
| | - Kate Vandyke
- Myeloma Research Laboratory, School of Biomedicine, Faculty of Health and Medical Sciences, University of Adelaide, Adelaide, SA 5000, Australia; Precision Cancer Medicine Theme, South Australian Health and Medical Research Institute, Adelaide, SA 5000, Australia
| | - Tara L Pukala
- Discipline of Chemistry, School of Physics, Chemistry and Earth Sciences, University of Adelaide, Adelaide, SA 5005, Australia
| | - Sławomir Wybraniec
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland
| | - Andrew C W Zannettino
- Myeloma Research Laboratory, School of Biomedicine, Faculty of Health and Medical Sciences, University of Adelaide, Adelaide, SA 5000, Australia; Precision Cancer Medicine Theme, South Australian Health and Medical Research Institute, Adelaide, SA 5000, Australia
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Abker AM, Xia Z, Hu G, Fu X, Zhang Y, Jin Y, Ma M, Fu X. Using salted egg white in steamed bread: Impact on functional and structural characteristics. Food Chem 2024; 454:139609. [PMID: 38795615 DOI: 10.1016/j.foodchem.2024.139609] [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: 01/16/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 05/28/2024]
Abstract
Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties, albeit reducing bread's lightness. In addition, the H-bond absorption band intensity in the Fourier transform infrared spectroscopy (FTIR) analysis showed increased peak intensities with higher SEW levels, indicative of protein structure alterations. X-ray diffraction confirmed the presence of an amylose-lipid complex. Scanning electron microscope (SEM) and Confocal laser scanning microscope (CLSM) imaging depicted a smooth, consistent protein network with SEW addition. Consumer sensory evaluation responded favourably to the SEW15 steamed bread, suggesting its potential for food industry application. Overall, the study considers SEW an effective ingredient for improving steamed bread quality.
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Affiliation(s)
- Adil M Abker
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Institute for Agro-Industries, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan
| | - Zhijun Xia
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xiaowen Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yixin Zhang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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Sousa EPD, Oliveira ENAD, Lima TLS, Almeida RF, Barros JHT, Lima CMG, Giuffrè AM, Wawrzyniak J, Wybraniec S, Coutinho HDM, Feitosa BF. Empirical Modeling of the Drying Kinetics of Red Beetroot ( Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging. Foods 2024; 13:2784. [PMID: 39272549 PMCID: PMC11394841 DOI: 10.3390/foods13172784] [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: 07/28/2024] [Revised: 08/26/2024] [Accepted: 08/27/2024] [Indexed: 09/15/2024] Open
Abstract
Despite the high global production of beetroot (Beta vulgaris L.), its peel is often discarded. Transforming beetroot into flour can reduce waste, improve food security, and decrease environmental pollution. However, large-scale feasibility depends on understanding drying kinetics and optimal storage conditions. This study aimed to investigate the effects of different temperatures in the convective drying of whole beetroot and evaluate the influence of laminated flexible and plastic packaging on flour stability over two months. Drying kinetics were analyzed using five models, with the Page and Logarithm models showing the best fit (R2 > 0.99). Def values (1.27 × 10-9 to 2.04 × 10-9 m2 s-1) increased with rising temperatures while drying time was reduced (from 820 to 400 min), indicating efficient diffusion. The activation energy was 29.34 KJ mol-1, comparable to other plant matrices. Drying reduced moisture and increased ash concentration in the flour. The flour showed a good water adsorption capacity and low cohesiveness, making it marketable. Laminated packaging was more effective in controlling physicochemical parameters, reducing hygroscopicity, and maintaining quality over 60 days. In summary, the Page model can predict beetroot drying kinetics effectively, and laminated packaging can control flour stability.
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Affiliation(s)
- Elisabete Piancó de Sousa
- Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros 59900-000, RN, Brazil
| | | | | | - Rafael Fernandes Almeida
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas 13056-405, SP, Brazil
| | | | | | - Angelo Maria Giuffrè
- Department of Agraria, University of Studies "Mediterranea" of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Jolanta Wawrzyniak
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Sławomir Wybraniec
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Krakow, Poland
| | | | - Bruno Fonsêca Feitosa
- Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros 59900-000, RN, Brazil
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas 13056-405, SP, Brazil
- Department of Agricultural Engineering, State University of Amapá, Amapá 68950-000, AP, Brazil
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Han F, Song J, Qi M, Li Y, Xu M, Zhang X, Yan C, Chen S, Li H. Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics. J Food Sci 2024. [PMID: 39169542 DOI: 10.1111/1750-3841.17316] [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: 04/09/2024] [Revised: 07/13/2024] [Accepted: 07/31/2024] [Indexed: 08/23/2024]
Abstract
This research explored the impact of incorporating various levels of whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on the physical and nutritional qualities of steamed bread. In comparison with the traditional steamed bread, the substitution of up to 20% WSP did not significantly alter the specific volume, hardness, and chewiness of the steamed bread. Additionally, the crumb texture of the steamed bread with 20% WSP maintained small and uniform pores, with optimal springiness and cohesiveness. Nutritionally, the substitution of 10%-50% WSP enhanced total dietary fiber, total phenolics, and protein by 9.40%-89.79%, 14.96%-116.31%, and 3.45%-34.36%, respectively. Isoflavones in the steamed bread increased markedly from 22.92 µg/g to a range of 140.12-997.12 µg/g. The expected glycemic index showed a decrease from 90.24 to between 85.85 and 70.75, whereas amino acid scores improved from 59.22 to a range of 64.58-65.08, with lysine (Lys) scores notably increasing from 59.22 to between 64.96 and 88.80. In conclusion, partially replacing wheat flour with WSP is an effective method for enhancing the nutritional profile and addressing the essential amino acid imbalance in steamed bread. PRACTICAL APPLICATION: This study partially replaced flour with WSP to improve the steamed bread's nutritional quality. The optimal substitution level was determined to be 20% WSP, which improves the bread's nutritional value without significantly impacting its physical qualities. Furthermore, WSP is produced from soaked soybeans through hot water milling. This process simplifies soybean processing, lowers energy consumption and costs, and reduces pollution. It also effectively retains essential nutrients, such as protein, dietary fiber, polyphenols, and soy isoflavones, ensuring the full utilization of soybeans.
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Affiliation(s)
- Feng Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Yueming Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Mei Xu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Xin Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Chuangshuo Yan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
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Mella C, Rojas N, Calderon-Bravo H, Muñoz LA. Evaluating Biocompounds in Discarded Beetroot ( Beta vulgaris) Leaves and Stems for Sustainable Food Processing Solutions. Foods 2024; 13:2603. [PMID: 39200530 PMCID: PMC11353457 DOI: 10.3390/foods13162603] [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: 07/31/2024] [Revised: 08/13/2024] [Accepted: 08/16/2024] [Indexed: 09/02/2024] Open
Abstract
The current trend focuses on reducing food waste, with scientific studies exploring the nutritional value of discarded food components to identify potential health benefits. Beetroot (Beta vulgaris L.) is highly consumed, but its stems and leaves are often discarded. This work aims to characterize the chemical properties and bioactive compounds in beet stems and leaves and assess their applicability in food products. The stems and leaves were subjected to different drying temperatures (50 to 70 °C) to determine the optimal temperature for preserving their bioactive compounds. They are then nutritionally and physiochemically characterized and incorporated into a food matrix. The optimal drying temperature was 60 °C. The leaves and stems contain approximately 30 and 15 g/100 g of protein, 30 and 32 g/100 g of dietary fiber, 4 and 0.45 g/100 g of lipids, and 24 and 25 g/100 g of ash, respectively. Both provide approximately 50% of the amino acid requirements established by the WHO/FAO/UNU and are rich in iron and potassium. The stems presented 53% more betalainic compounds (0.58 mg/g) and a higher nitrate content (359 mg/kg) than did the leaves, which presented a higher polyphenol content. The incorporation of flour from beet stems and leaves into food products is economical, reduces food waste, and enhances nutrition and health.
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Affiliation(s)
- Carolina Mella
- Nutrition and Dietetics, Faculty of Medicine and Health Science, Universidad Central de Chile, Coquimbo 1710164, Chile; (C.M.); (N.R.)
| | - Natalia Rojas
- Nutrition and Dietetics, Faculty of Medicine and Health Science, Universidad Central de Chile, Coquimbo 1710164, Chile; (C.M.); (N.R.)
| | - Hector Calderon-Bravo
- Food Science Lab, Faculty of Medicine and Health Science, Universidad Central de Chile, Santiago 8330546, Chile;
| | - Loreto A. Muñoz
- Food Science Lab, Faculty of Medicine and Health Science, Universidad Central de Chile, Santiago 8330546, Chile;
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Li S, Sun R, Gong Y, Cui J, Sui W, Wu T, Liu R, Zhang M. Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition. Int J Biol Macromol 2024; 270:131887. [PMID: 38688795 DOI: 10.1016/j.ijbiomac.2024.131887] [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: 12/09/2023] [Revised: 04/13/2024] [Accepted: 04/24/2024] [Indexed: 05/02/2024]
Abstract
From the perspective of rubber/glass transition, this study clarified that the impact of dextran on retarding hardening behavior and slowing starch retrogradation of Chinese Steamed Bread (CSB) depended on its molecular weight and concentration level. Guggenheim-Anderson-de Boer (GAB) model was fitted to explore critical behavior changes in rubber/glass transition of CSB. Incorporation of high molecular weight dextran enhanced the elasticity of dough and porosity of CSB, reduced the aging and hardening degree of CSB at appropriate addition levels. CSB hardness showed a growing tendency during storage, while macromolecular dextran reduced the hardness and retrogradation degree by 22.87 % and 67.53 %. Dextran with high molecular weights lowered the glass transition temperature (Tg) and improved the moisture sorption and molecular mobility of CSB under various relative humidity (RHs) conditions by providing hydrophilic sites or intermolecular space to bind water molecules. Meanwhile, it reinforced the binding between denatured gluten and gelatinized starch. Both of them devoted to starch retrogradation inhibition and stable quality maintenance of CSB. CSB is suggested to maintain stable quality at room temperature with RHs ≤33 % to prevent rubber/glass transition. This work provided theoretical guidance for fractionation application of dextran to regulate the quality and extend the shelf-life of flour products.
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Affiliation(s)
- Shunqin Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ronghao Sun
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ying Gong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Jiayi Cui
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China.
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7
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Zhao Q, She Z, Hou D, Wang J, Lan T, Lv X, Zhang Y, Sun X, Ma T. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread. Int J Biol Macromol 2024; 258:128920. [PMID: 38141697 DOI: 10.1016/j.ijbiomac.2023.128920] [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: 10/06/2023] [Revised: 11/27/2023] [Accepted: 12/18/2023] [Indexed: 12/25/2023]
Abstract
Chinese steamed bread (CSB), a conventional high-GI staple food, with a short shelf life and a single flavor. In this work, 10-20 % kiwi starch (KS) was used to substitute wheat flour for the production of CSB and the effects of different substitution ratios on the quality and shelf life of mixed flour, dough, and CSB were explored. The results showed that the substitution of KS could improve the water binding capacity of mixed flour and lead to easier pasting in the system, lower the cooking power consumption, increase and improve the viscoelasticity and gas holding capacity of the dough, and make the microstructure more compact and uniform. As the substitution ratio increased, the reduction in protein content within the system further affected the formation of the gluten network, leading to a significant decrease in the CSB's specific volume and cohesiveness, whereas the chewiness and hardness were significantly improved. Meanwhile, KS substitution significantly reduced the starch hydrolysis rate and estimated glycemic index of CSB. 10 % KS substitution enriched the aroma and color of CSB, improved its internal organizational structure, and became more popular among consumers. A substitution ratio of 15-20 % was beneficial for extending the shelf life of CSB.
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Affiliation(s)
- Qinyu Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zhenyun She
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Danting Hou
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jiaqi Wang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Tian Lan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuanke Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Kręcisz M, Stępień B, Łyczko J, Kamiński P. The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks. Foods 2023; 12:4294. [PMID: 38231696 DOI: 10.3390/foods12234294] [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: 10/13/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present study, vacuum impregnation (VI) was used prior to vacuum drying (VD) and freeze drying (FD) of courgette and broccoli. Organic beet juice was used to produce the novel snacks. The study showed that the use of vacuum impregnation significantly affected the VOCs profile (volatile organic compounds profile), in which the following compounds were found: viz: 2-(E)-hexen-1-ol, 2-(Z)-hexen-1-ol and aceto-phenone. VI caused a decrease in volumetric gel index (VGI), drying shrinkage (S), water activity (AW), decreased color saturation (∆C), and increased dry matter content (DM). All these properties testify to the positive effect of the pretreatment used. The drying methods used had a significant effect on the properties of the dried vegetables. The dries obtained by the FD method showed higher density and water activity, as well as better preserved color (lower ∆E) and higher VOCs, so it is considered that freeze drying is a suitable method for obtaining novel courgette and broccoli snacks.
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Affiliation(s)
- Magdalena Kręcisz
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Jacek Łyczko
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Piotr Kamiński
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
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Demircan E, Aydar EF, Mertdinc Mertdinç Z, Kasapoglu Kasapoğlu KN, Ozcelik Özçelik B. 3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization. Food Res Int 2023; 173:113259. [PMID: 37803572 DOI: 10.1016/j.foodres.2023.113259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/30/2023] [Accepted: 07/08/2023] [Indexed: 10/08/2023]
Abstract
In this study, a meat analogue formulation prepared using different protein sources as a printable ink for 3D printers and fortified with three different mushroom cultivars (reishi, Ganoderma lucidum (GL); saffron milk-cap, Lactarius deliciosus (LD); and oyster, Pleurotus ostreatus (PO)). 3D printing performance of the prepared inks was evaluated by factorial design in terms of nozzle height, printing speed, and flow compensation. New methods of maximum layer height and reprintability of plant-based meat analogues were conducted for the first time. Inks were characterized by analyzing rheological properties, microstructure, color characteristics, texture profile, cooking loss, amino acid content, and sensory evaluation. Results showed that the nozzle height and printing speed were found to be most effective on accuracy of prints and smoothness of layers. All inks (C, GL, LD and PO) represented shear-thinning and gel-like viscoelastic behavior (G' > G″) with predominant elasticity (tan δ < 1). Therefore they were suited for 3D printing and possessed supporting the following layers for additive manufacturing as well as meeting the criteria for a stable structure. Meat analogue was printed successfully without perceived defects in all formulations, except the GL was looking linty. LD and PO inks brought the advantage of recycling as a result of their re-printability whereas GL could not. Moreover, mushroom fortification reduced hardness, stiffness, springiness, and chewiness properties of the meat analogues whereas it increased the juiciness with reasonable overall acceptance. Mushroom fortification also enhanced the nutritional value and improved release of umami amino acids. The findings of the study demonstrated that mushrooms could be a functional and nutritious candidate for 3D printable plant-based meat analogues.
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Affiliation(s)
- Evren Demircan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Elif Feyza Aydar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Zehra Mertdinc Mertdinç
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Kadriye Nur Kasapoglu Kasapoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Beraat Ozcelik Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye; Bioactive Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer 34467, Istanbul, Turkiye.
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10
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Kumorkiewicz-Jamro A, Górska R, Krok-Borkowicz M, Mielczarek P, Popenda Ł, Lystvan K, Pamuła E, Wybraniec S. Unveiling Alternative Oxidation Pathways and Antioxidant and Cardioprotective Potential of Amaranthin-Type Betacyanins from Spinach-like Atriplex hortensis var. ' Rubra'. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15017-15034. [PMID: 37791532 PMCID: PMC10591473 DOI: 10.1021/acs.jafc.3c03044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 08/30/2023] [Accepted: 09/13/2023] [Indexed: 10/05/2023]
Abstract
A comprehensive oxidation mechanism was investigated for amaranthin-type betacyanins with a specific glucuronosylglucosyl moiety isolated from Atriplex hortensis 'rubra' using liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) and LC-Quadrupole-Orbitrap-MS (LC-Q-Orbitrap-MS). By employing one-dimensional (1D) and two-dimensional (2D) NMR, this study elucidates the chemical structures of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)-oxidized celosianins for the first time. These findings demonstrate alternative oxidation pathways for acylated betacyanins compared to well-known betanidin, betanin, and gomphrenin pigments. Contrary to previous research, we uncover the existence of 17-decarboxy-neo- and 2,17-bidecarboxy-xanneo-derivatives as the initial oxidation products without the expected 2-decarboxy-xan forms. These oxidized compounds demonstrated potent free radical scavenging properties. Celosianin (IC50 = 23 μg/mL) displayed slightly higher antioxidant activity compared to oxidized forms, 17-decarboxy-neocelosianin (IC50 = 34 μg/mL) and 2,17-bidecarboxy-xanneocelosianin (IC50 = 29 μg/mL). The oxidized compounds showed no cytotoxic effects on H9c2 rat cardiomyoblasts (0.1-100 μg/mL). Additionally, treatment of H9c2 cells with the oxidized compounds (0.1-10 μg/mL) elevated glutathione levels and exhibited protective effects against H2O2-induced cell death. These findings have significant implications for understanding the impact of oxidation processes on the structures and biological activities of acylated betalains, providing valuable insights for future studies of the bioavailability and biological mechanism of their action in vivo.
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Affiliation(s)
- Agnieszka Kumorkiewicz-Jamro
- Department
of Chemical Technology and Environmental Analysis, Faculty of Chemical
Engineering and Technology, Cracow University
of Technology, Warszawska 24, 31-155 Cracow, Poland
- South
Australian Health and Medical Research Institute, Adelaide 5000, SA, Australia
- Faculty
of Health and Medical Sciences, University
of Adelaide, Adelaide 5000, SA, Australia
| | - Renata Górska
- Department
of Chemical Technology and Environmental Analysis, Faculty of Chemical
Engineering and Technology, Cracow University
of Technology, Warszawska 24, 31-155 Cracow, Poland
| | - Małgorzata Krok-Borkowicz
- Department
of Biomaterials and Composites, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Al. Mickiewicza 30, 30-059 Cracow, Poland
| | - Przemysław Mielczarek
- Department
of Analytical Chemistry and Biochemistry, Faculty of Materials Science
and Ceramics, AGH University of Science
and Technology, Al. Mickiewicza
30, 30059 Cracow, Poland
- Laboratory
of Proteomics and Mass Spectrometry, Maj Institute of Pharmacology, Polish Academy of Sciences, Smętna 12, 31-343 Cracow, Poland
| | - Łukasz Popenda
- NanoBioMedical
Centre, Adam Mickiewicz University, Wszechnicy Piastowskiej 3, 61-614 Poznań, Poland
| | - Kateryna Lystvan
- Department
of Genetic Engineering, Institute of Cell
Biology and Genetic Engineering of National Academy of Sciences of
Ukraine (NASU), Academika
Zabolotnoho, 148, 03143 Kyiv, Ukraine
| | - Elżbieta Pamuła
- Department
of Biomaterials and Composites, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, Al. Mickiewicza 30, 30-059 Cracow, Poland
| | - Sławomir Wybraniec
- Department
of Chemical Technology and Environmental Analysis, Faculty of Chemical
Engineering and Technology, Cracow University
of Technology, Warszawska 24, 31-155 Cracow, Poland
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11
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Zhang M, Chen X, Zhang Y, Zhang R, Liu J, Fan B, Wang F, Li L. Application progress of ultrasonication in flour product processing: A review. ULTRASONICS SONOCHEMISTRY 2023; 99:106538. [PMID: 37541126 PMCID: PMC10407950 DOI: 10.1016/j.ultsonch.2023.106538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/21/2023] [Accepted: 07/27/2023] [Indexed: 08/06/2023]
Abstract
Flour products played a vital role in the global diet structure. With the increasing demand for dietary health and food standardization, the staple food of flour products made from coarse grains due to its unique flavor and rich nutrition has become a trend and is favored by consumers. However, the lack of gluten protein in the raw materials prevented the formation of a stable gluten network structure, leading to the deterioration of the quality of flour products. Ultrasonic treatment, as an innovative food processing technology, generated energy during the action of ultrasonic waves that had a positive impact on the texture, organizational structure, or flavor characteristics of food. That was of great significance for improving food production efficiency, improving food processing quality, and extending food shelf life. This article applied ultrasonic technology to the processing of flour products from the perspective of promoting fermentation and improving production efficiency of flour products. The cavitation effect of ultrasound promoted the formation of gluten network structure, improved the rheology properties of dough and the quality of flour products by promoting protein cross-linking, improving the foaming and emulsifying stability of gluten protein, and promoting the growth and reproduction of yeast. All reviewed studies indicate that ultrasound would be a promising technology for producing high-quality surface products under appropriate conditions.
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Affiliation(s)
- Min Zhang
- Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China
| | - Xuanhong Chen
- Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China
| | - Yan Zhang
- Shandong Agricultural Technology Promotion Center, Jinan 250014, Shandong, China
| | - Ruoyu Zhang
- Zibo Institute for Food and Drug Control, Zibo 255000, Shandong, China
| | - Jun Liu
- Shandong Yuwang Biotechnology Co., Ltd, Dezhou 25300, Shandong, China
| | - Bei Fan
- Institute of Food Science and Technology CAAS, Beijing 100000, China
| | - Fengzhong Wang
- Institute of Food Science and Technology CAAS, Beijing 100000, China.
| | - Long Li
- Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China.
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12
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Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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13
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Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chem 2022; 393:133448. [PMID: 35751217 DOI: 10.1016/j.foodchem.2022.133448] [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: 01/23/2022] [Revised: 05/15/2022] [Accepted: 06/08/2022] [Indexed: 11/25/2022]
Abstract
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB. Most currently available strategies are focusing on the incorporation of other whole flours with high dietary fiber or polyphenols to reduce the starch digestibility. Although successful in reducing starch digestibility, the incorporation of these flours also deteriorated textural attributes and sensory characteristics of CSB. Much more strategies have been applied for the reduction of starch digestibility in breads, which should be further explored to confirm if they are applicable for CSB. This review contains important information, that could potentially turn CSB into a much healthier food product with slower starch digestibility.
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Affiliation(s)
- Shuaibo Shao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xueer Yi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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14
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Guo D, Yin X, Cheng H, Chen J, Ye X. Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes. Foods 2022; 11:foods11152253. [PMID: 35954030 PMCID: PMC9368352 DOI: 10.3390/foods11152253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 07/23/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB), as well as the performance (starch digestion in vitro and starch staling) of CSB, were investigated in this study. The addition of Glycyrrhiza polysaccharide (GP) increased the specific volume of CSB in a dose-dependent manner, and the specific volume of CSB-2 was 2.55 mL/g. GP also contributed to the increase in hardness (from 1240.17 to 2539.34 g) and chewiness (893.85 to 1959.27 g) of fresh CSB. In addition, GP could maintain the integrity of the protein network within the CSB. The scores for sensory evaluation indicators of CSB-1 were relatively balanced. More importantly, the addition of GP altered starch digestive properties, and the content of the resistant starch (RS) was increased from 8.62 (CSB-0) to 43.46% (CSB-2). GP led to a significant reduction of the expected glycemic index (eGI) of CSB, and the eGI of CSB was decreased from 97.50 (CSB-0) to 73.8 (CSB-2), which was classified as a medium-GI (MGI) food. In addition, X-ray diffraction (XRD) and differential scanning calorimeter (DSC) revealed the addition of GP delayed the staling of CSB during storage. In general, adding the proper amount of GP could improve the quality of CSB and show the potential as a functional component of CSB to reduce the postprandial blood glucose level resulted by the CSB.
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Affiliation(s)
- Dongqi Guo
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Food Science and Engineering, Tarim University, Alar 843300, China
- Correspondence: (D.G.); (X.Y.)
| | - Xiuxiu Yin
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
| | - Huan Cheng
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
| | - Jianle Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Y.); (H.C.); (J.C.)
- Correspondence: (D.G.); (X.Y.)
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