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Sukeaw Samakradhamrongthai R, Jannu T, Tongboonchu T, Sangpimpa W, Srichan P, Sangsee O, Renaldi G, Detarun P. Alternative protein sources from selected legumes and mushrooms in the development of high-protein instant soup for the elderly. Heliyon 2024; 10:e35810. [PMID: 39220973 PMCID: PMC11365409 DOI: 10.1016/j.heliyon.2024.e35810] [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: 09/29/2023] [Revised: 07/30/2024] [Accepted: 08/05/2024] [Indexed: 09/04/2024] Open
Abstract
Elderly people are susceptible to malnutrition due to many factors. An essential public health priority is ensuring that seniors have appropriate nutrition to prevent and treat malnutrition and dehydration as well as fulfilling the nutrition necessity. This study was conducted to utilize selected legumes and mushrooms to develop a high-protein instant soup (HPIS) product that is nutritious and suitable for the consumption of the elderly. Black bean, along with oyster mushroom and split-gill mushrooms, exhibited considerable amounts of protein (19.13 ± 1.13, 2.77 ± 0.09, and 4.65 ± 0.61 g/100 g, respectively), calcium (2308.65 ± 113.07, 640.19 ± 0.80, and 743.89 ± 0.66, respectively), iron (40.84 ± 2.42, 7.31 ± 0.05, and 40.10 ± 2.15, respectively), and zinc (18.06 ± 1.07, 3.87 ± 0.03, and 26.23 ± 0.78, respectively) content, and were incorporated into the HPIS formula. Drum dryer rotation speed significantly affected the HPIS properties. The study on the effect of different rotation speeds (3, 5, 7, and 9 RPM) used during the drying process revealed the use of 7 RPM resulting in the soup product with considerable quality. The optimized HPIS formula, which was supplemented with minerals, was moderately liked (7.1-7.5) by the elderly consumer. The majority of the consumers accepted the product (97 %) and were interested in purchasing the product (91 %) if it was available on the market. Incorporating selected legumes and mushrooms resulted in a soup product containing nutrition conforming to the Thai recommended daily intake (RDI), possessing adequate physicochemical and sensory properties for the consumption of the elderly.
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Affiliation(s)
- Rajnibhas Sukeaw Samakradhamrongthai
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Interdisciplinary and Food Product Development for Wellness Research Unit (INFRU), Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Taruedee Jannu
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Tussanun Tongboonchu
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Wanalee Sangpimpa
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Interdisciplinary and Food Product Development for Wellness Research Unit (INFRU), Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Phatthamon Srichan
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Interdisciplinary and Food Product Development for Wellness Research Unit (INFRU), Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Orapan Sangsee
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Interdisciplinary and Food Product Development for Wellness Research Unit (INFRU), Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Gerry Renaldi
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Interdisciplinary and Food Product Development for Wellness Research Unit (INFRU), Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Preeyabhorn Detarun
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
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2
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Darko HSO, Ismaiel L, Fanesi B, Pacetti D, Lucci P. Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification. Foods 2024; 13:2658. [PMID: 39272424 PMCID: PMC11394074 DOI: 10.3390/foods13172658] [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: 08/18/2024] [Accepted: 08/20/2024] [Indexed: 09/15/2024] Open
Abstract
Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up.
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Affiliation(s)
- Helen Stephanie Ofei Darko
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Lama Ismaiel
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Benedetta Fanesi
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Deborah Pacetti
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Paolo Lucci
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
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Lv Y, Bai X, Zhao H, Xu Y, Li J, Li X. Flavor characteristics of large yellow croaker soup served with different dried edible fungi. Food Chem X 2024; 21:101059. [PMID: 38292677 PMCID: PMC10825316 DOI: 10.1016/j.fochx.2023.101059] [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: 10/21/2023] [Revised: 12/02/2023] [Accepted: 12/07/2023] [Indexed: 02/01/2024] Open
Abstract
The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly distinguished by E-nose analysis, and a total of 52 flavor compounds, mainly composed of aldehydes (27), ketones (11), alcohols (8), esters (4), and others (2), were then identified by GC-IMS. Eventually, fish soup samples were classified into three groups based on OPLS-DA analysis: Ⅰ (LEFS), Ⅱ (BFS and BEFS) and Ⅲ (ABFS, AAFS and DFS). The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups.
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Affiliation(s)
| | | | - Honglei Zhao
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
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Ren Y, Jia F, Li D. Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review. Food Funct 2024; 15:37-61. [PMID: 38059502 DOI: 10.1039/d3fo04216b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2023]
Abstract
Instant foods are widely presented in powder forms across different food segments, which potentially can be formulated with functional or beneficial compounds to provide health benefits. Many reconstituted instant powder foods form colloidal suspensions with complex structures. However, designing instant powder food could be challenging due to the structural complexity and high flexibility in formulation. This review proposed a new classification method for instant powder foods according to the solubility of ingredients and the structure of the reconstituted products. Instant powder foods containing insoluble ingredients are discussed. It summarised challenges and current advances in powder treatments, reconstitution improvement, and influences on food texture and structure to facilitate product design in related industries. The characteristics and incorporation of the main ingredients and ingredients with health benefits in product development were reviewed. Different products vary significantly in the ratios of macronutrients. The macronutrients have limited solubility in water. After being reconstituted by water, the insoluble components are dispersed and swell to form colloidal dispersions with complex structures and textures. Soluble components, which dissolve in the continuous phase, may facilitate the dispersing process or influence the solution environment. The structure of reconstituted products and destabilising factors are discussed. Both particle and molecular structuring strategies have been developed to improve wettability and prevent the formation of lumps and, therefore, to improve reconstitution properties. Various types of instant food have been developed based on healthy or functional ingredients and exhibit positive effects on the prevention of non-communicable diseases and overall health. Less processed materials and by-products are often chosen to enhance the contents of dietary fibre and phenolic compounds. The enrichment of phenolic compounds, dietary fibres and/or probiotics tend to be simultaneous in plant-based products. The process of the ingredients and the formulation of products must be tailored to design the desired structure and to improve the reconstitution property.
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Affiliation(s)
- Yi Ren
- School of Public Health and Institute of Nutrition & Health, Qingdao University, Qingdao 266021, China.
- Ningbo Yu Fang Tang Biological Science and Technology Co., Ltd, Ningbo 315012, China
| | - Fuhuai Jia
- Ningbo Yu Fang Tang Biological Science and Technology Co., Ltd, Ningbo 315012, China
| | - Duo Li
- School of Public Health and Institute of Nutrition & Health, Qingdao University, Qingdao 266021, China.
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Skotnicka M, Mazurek A, Kowalski S. The Acceptance of Cream Soups with the Addition of Edible Insects (Mealworm, T. molitor; House Cricket, A. domesticus; Buffalo Worm, A. diaperinus; Grasshopper, R. differens) among Young People and Seniors in Poland. Nutrients 2023; 15:5047. [PMID: 38140306 PMCID: PMC10745299 DOI: 10.3390/nu15245047] [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: 11/10/2023] [Revised: 12/01/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
Research on the acceptance of consuming insects in one's diet shows the increasing importance of this issue in the context of a sustainable food chain and ecology. Insects represent a promising food source due to their high nutritional value, efficiency in production, and minimal environmental impact, as well as the growing awareness of ecological issues. Despite these benefits, cultural and psychological barriers hinder the acceptance of consuming insects in Western countries. In this study, an assessment was made of the acceptance level of cream-type soups made from tomatoes and white vegetables with the addition of 20% flour from four insect species: mealworm (T. molitor); house cricket (A. domesticus); buffalo worm (A. diaperinus); and grasshopper (R. differens), compared to a control sample. One hundred and four subjects (55 seniors and 49 young adults) participated in this study. The acceptance level of various soups with insect flour was evaluated, considering different sensory parameters such as appearance, smell, taste, and texture. The research showed that older people have a lower acceptance for dishes containing insects compared to young adults, but the differences in the responses given were not statistically significant (p = 0.05), rejecting the assumption that insect-based products should be mainly targeted at young people. Of all the proposed test samples, the mealworm (T. molitor) was the most acceptable insect species in the tests in both taste versions for both age groups. The average score was 6.63 points on a 10-point scale. The products with the addition of grasshopper (R. differens) were rated the lowest. The acceptance level ranged between 4.23 and 4.38 points. A multiple regression analysis showed that taste and texture had the strongest influence on the overall acceptance of these dishes, and the results obtained were highly correlated with the general opinion of the testers. The increasing acceptance level and growing interest in this type of food can be a positive step towards sustainable and efficient food production.
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Affiliation(s)
- Magdalena Skotnicka
- Department of Commodity Science, Medical University of Gdańsk, 80-211 Gdańsk, Poland;
| | - Aleksandra Mazurek
- Department of Commodity Science, Medical University of Gdańsk, 80-211 Gdańsk, Poland;
| | - Stanisław Kowalski
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 31-120 Kraków, Poland;
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Covaciu FD, Berghian-Grosan C, Hategan AR, Magdas DA, Dehelean A, Cristea G. Machine Learning Approach to Comparing Fatty Acid Profiles of Common Food Products Sold on Romanian Market. Foods 2023; 12:4237. [PMID: 38231646 DOI: 10.3390/foods12234237] [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: 11/01/2023] [Revised: 11/16/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Food composition issues represent an increasing concern nowadays, in the context of diverse food commodity varieties. The contents and types of fatty acids are a constant preoccupation among consumers because of their reflections of nutrition and health problems. This study aims to find the best tool for the rapid and reliable identification of similarities and differences among several food items from a fatty acid profile perspective. An acknowledged GC-FID method was considered, while, for a better interpretation of the analytical results, machine learning algorithms were used. It was possible to develop a recognition model able to simultaneously differentiate, with an accuracy of 79.3%, nine product types using the bagged tree ensemble model. The low number of samples or some similarities among the classes could be responsible for the wrong assignments that occurred, especially in the biscuit, wafer and instant soup classes. Better accuracies values of 95, 86.1, and 97.8% were obtained when the products were grouped into three categories: (1) sunflower oil, mayonnaise, margarine, and cream cheese; (2) biscuits, cookies, margarine, and wafers; and (3) sunflower oil, chips, and instant soup.
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Affiliation(s)
- Florina-Dorina Covaciu
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
| | - Camelia Berghian-Grosan
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
| | - Ariana Raluca Hategan
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
| | - Dana Alina Magdas
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
| | - Adriana Dehelean
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
| | - Gabriela Cristea
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
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Arazo-Rusindo M, Reaño G, Pérez-Bravo F, Castillo-Valenzuela O, Benavides-Valenzuela S, Zúñiga RN, Mariotti-Celis MS. Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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8
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THUY NM, GIAU TN, TIEN VQ, THANH NV, TAI NV. Developing a nutritious soup product using purple sweet potatoes supplemented with composite of vegetables and freezed-dried chicken. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.119922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | | | | | | | - Ngo Van TAI
- King Mongkut’s Institute of Technology Ladkrabang, Thailand
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Valdés-Restrepo MP, Londoño-Hernández L, Ortiz-Grisales S, Guevara-Guerrero B. Prototipo de alimento deshidratado con base en harina de auyama enriquecido con fuentes proteicas no convencionales. REVISTA U.D.C.A ACTUALIDAD & DIVULGACIÓN CIENTÍFICA 2022. [DOI: 10.31910/rudca.v25.n1.2022.1844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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10
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Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103365] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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11
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Ramadan MM, El‐Said MM, El‐Messery TM, Mohamed RS. Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Manal M. Ramadan
- Chemistry of Flavour and Aroma Department National Research Centre Cairo Egypt
| | | | | | - Rasha S. Mohamed
- Nutrition and Food Sciences Department National Research Centre Cairo Egypt
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12
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The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020654] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.
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Hussein AM, Fouda K, Mehaya FM, Mohamed DA, Mohammad AA, Abdelgayed SS, Mohamed RS. Fortified vegetarian milk for prevention of metabolic syndrome in rats: impact on hepatic and vascular complications. Heliyon 2020; 6:e04593. [PMID: 32793828 PMCID: PMC7413996 DOI: 10.1016/j.heliyon.2020.e04593] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 05/31/2020] [Accepted: 07/27/2020] [Indexed: 01/03/2023] Open
Abstract
Metabolic syndrome (MetS) is characterized as a gathering of various metabolic disorders, for example, hyperglycemia, dyslipidemia, and obesity. The present research was conducted to prepare fortified almond milk as functional beverages and evaluate their protective effect against MetS and associated hepatic and vascular complications. Three beverages (I, II, and III) were prepared by fortification almond milk with carrot juice or powder of quinoa seeds and carrot juice or oat powder and banana juice. The sensory attributes, physicochemical properties, bioactive compounds (total phenolic, beta-carotene, tocopherols) and B-complex vitamins were determined in the beverages. In-vitro antioxidant activity of the beverages was assessed. MetS was induced in rats via feeding on high-fat high-fructose diet (HFHF). The biochemical (lipid profile, oxidative stress, liver, and kidney functions), nutritional and histopathological parameters were assessed in rats. The beverage I recorded the highest sensory attributes' scores. The physicochemical properties of the beverages revealed that acidity and viscosity of all beverages ranged from 4.55 to 4.88 and from 40 to 59, respectively. The beverage I showed the highest content of alpha-tocopherol (14.994 μg/g) and beta-carotene (104.541 μg/g), while the beverage II showed the highest content of gamma-tocopherol (0.557 μg/g), folic acid (0.806 μg/g), and total phenols (147.43 μg GAE/g). The results of animals revealed that the beverage II was the most promising in attenuation levels of total cholesterol, triglycerides, low-density lipoprotein cholesterol, malondialdehyde, and tumor necrosis factor-alpha. Also, the beverage II was the superior in the protection of the liver and heart tissues as reflected by the histopathological examination findings. So, it can be concluded that the newly prepared almond milk with quinoa seeds and carrot juice could be used as an effective functional beverage for the prevention of MetS and its complications.
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Affiliation(s)
| | - Karem Fouda
- Nutrition and Food Sciences Department, National Research Centre, Cairo, Egypt
- Corresponding author.
| | - Fathy M. Mehaya
- Food Technology Department, National Research Centre, Cairo, Egypt
| | - Doha A. Mohamed
- Nutrition and Food Sciences Department, National Research Centre, Cairo, Egypt
| | | | - Sherein S. Abdelgayed
- Pathology Department, Faculty of Veterinary Medicine, Cairo University, Cairo, Egypt
| | - Rasha S. Mohamed
- Nutrition and Food Sciences Department, National Research Centre, Cairo, Egypt
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Ramaroson Rakotosamimanana V, De Kock HL. Sensory studies with low-income, food-insecure consumers. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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