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Dulger Altıner D, Yıkmış S, Şimşek MA, Türkol M, Tokatlı Demirok N, Celik G. Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM). ACS OMEGA 2024; 9:29585-29597. [PMID: 39005802 PMCID: PMC11238288 DOI: 10.1021/acsomega.4c02749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 06/08/2024] [Accepted: 06/20/2024] [Indexed: 07/16/2024]
Abstract
Thermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining attention in liquid product processing due to its ability to improve quality parameters and can serve as an alternative to thermal treatments. The parsley juice (TS-PJ) was subjected to thermosonication treatment (frequency: 26 kHz; power: 200 W; amplitude 60, 70, 80, 90, and 100%; temperature: 40, 45, 50, 55, and 60 °C; time: 4, 6, 8, 10, and 12 min) and was compared with untreated control parsley juice (C-PJ) and pasteurized treated (P-PJ) (85 °C/2 min) parsley juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total chlorophyll and ascorbic acid of parsley juice using particle swarm algorithm (PSO), multiple linear regression (MLR), and response surface methodology (RSM). Thermosonication enhanced the bioactive compounds of parsley juice. The results showed that 15 phenolic compounds were detected in the samples. There was a significant (p < 0.05) increase in gallic acid contents in ultrasound-treated TS-PJ. There was no significant difference in total chlorophyll and ascorbic acid content between C-PJ and TS-PJ samples. Na and K from macro minerals and Fe and Zn from micro minerals were high in PJ samples. While K contents were increased, P contents were lower in the TS-PJ sample. RSM modeling provided superior prediction compared to MLR. PSO, on the other hand, made good predictions intuitively. Thermosonication enriched parsley juice's bioactive components and had positive health effects.
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Affiliation(s)
- Dilek Dulger Altıner
- Department of Gastronomy and Culinary Arts, Tourism Faculty, Kocaeli University, 41400 Kartepe, Kocaeli, Türkiye
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye
| | - Mehmet Ali Şimşek
- Department of Computer Technologies, Vocational School of Technical Sciences, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
| | - Melikenur Türkol
- Nutrition and Dietetics, Faculty of Health Sciences, Halic University, 34060 Istanbul, Türkiye
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye
| | - Guler Celik
- The Scientific and Technological Research Council of Turkey, Bursa Test and Analysis Laboratory (TUBITAK BUTAL), Bursa 16190, Türkiye
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Ben Farhat M, Mehdaoui Y, Selmi S, Saidani-Tounsi M, Abdelly C. Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-11. [PMID: 38654589 DOI: 10.1080/09603123.2024.2345376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 04/16/2024] [Indexed: 04/26/2024]
Abstract
The impact of the common cooking practices on the nutritional value and the antioxidant contents of Lepidium sativum zinc biofortified sprouts was assessed in the present investigation. Garden cress sprouts showed an increase of dry matter, ash, proteins, carbohydrates, sodium, iron and zinc contents according to the applied cooking process. Antinutrient and pigment contents (chlorophylls, carotenoids and anthocyans) were diminished by applying various cooking treatments. A significant drop of total phenolic (25.57 - 60.87%) and total flavonoid contents (58.04 - 71.86%), catechin hydrate (81.90 - 96.15%), sinapic acid (62.44 - 84.79%), myricitin (97.62 - 99.12%) and rutin (52.83 - 83.41%) was detected in cooked plant material. Nevertheless, cooking practices raised the caffeic acid contents by 21.97 to 29.74% and boil and steam cooking increased the chlorogenic acid amounts by 1.89% and 9.28%, respectively. Microwaving favored an improvement of the antioxidant performances. Overall, Microwaving permitted good nutrients retention along with the best antioxidant performances.
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Affiliation(s)
- Mouna Ben Farhat
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Yasmina Mehdaoui
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Sawsen Selmi
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Moufida Saidani-Tounsi
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Chedly Abdelly
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
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Demirel Ozbek Y, Saral O, Turker PF. Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don. PLoS One 2024; 19:e0299037. [PMID: 38394328 PMCID: PMC10890727 DOI: 10.1371/journal.pone.0299037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18±3.91 mg GAE/g DW, 15559.39±106.90 mmol Troloks/g DW and 555.10±24.05 μmol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53±0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).
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Affiliation(s)
- Yagmur Demirel Ozbek
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Ozlem Saral
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Perim Fatma Turker
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Başkent University, Ankara, Turkiye
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Mehmood A, Zeb A. Effects of different processing conditions on the carotenoid's composition, phenolic contents, and antioxidant activities of Brassica campestris leaves. Heliyon 2023; 9:e21191. [PMID: 37908713 PMCID: PMC10613915 DOI: 10.1016/j.heliyon.2023.e21191] [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: 05/27/2023] [Revised: 09/20/2023] [Accepted: 10/18/2023] [Indexed: 11/02/2023] Open
Abstract
Leafy vegetables are enriched with health-promoting compounds such as carotenoids and polyphenols. Different processing treatments have been shown to affect the amounts of these compounds. In this study, mustard (Brassica campestris) leaves were subjected to various processing treatments, boiling, frying, freezing, sonication, microwaving, and blanching. Carotenoid contents were determined using HPLC-DAD while the total phenolic, flavonoids, anthocyanin, and antioxidant activities were determined using established spectroscopic protocols. It has been found that different processing treatments concentrated the lutein, flavoxanthin, and β-carotene contents of mustard leaves, while frying has been found to have deleterious effects on these compounds. During boiling the concentration of violaxanthin, antheraxanthin, flavoxanthin, and lutein was significantly increased to 87.4, 29.9, 20.4, and 340.8 μg/g respectively versus control. The total anthocyanin and phenolic contents of mustard leaves were better preserved during frying having values of 6.2 mg/L and 1281.2 mg/100g, respectively, whereas the total flavonoid contents (TFC) in the control sample was 111.8 mg/100g. Among the studied treatments the highest TFC was reported in the blanched samples (108.7 mg/100g), followed by sonication (107.1 mg/100g). During microwave and sonication, the antioxidant potential of the treated samples had significantly increased while in other treatments, it was reduced.
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Affiliation(s)
- Arif Mehmood
- Department of Biotechnology, University of Malakand, Chakdara, Khyber Pakhtunkhwa, Pakistan
| | - Alam Zeb
- Department of Biochemistry, University of Malakand, Chakdara, Khyber Pakhtunkhwa, Pakistan
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Pokharel P, Bellinge JW, Dalgaard F, Murray K, Sim M, Yeap BB, Connolly E, Blekkenhorst LC, Bondonno CP, Lewis JR, Gislason G, Tjønneland A, Overvad K, Hodgson JM, Schultz C, Bondonno NP. Vitamin K1 Intake and Incident Diabetes in the Danish Diet, Cancer, and Health Study. J Clin Endocrinol Metab 2023; 108:e1253-e1263. [PMID: 37235778 PMCID: PMC10583989 DOI: 10.1210/clinem/dgad293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 05/10/2023] [Accepted: 05/22/2023] [Indexed: 05/28/2023]
Abstract
CONTEXT Observational studies have reported lower risks of type 2 diabetes with higher vitamin K1 intake, but these studies overlook effect modification due to known diabetes risk factors. OBJECTIVE To identify subgroups that might benefit from vitamin K1 intake, we examined associations between vitamin K1 intake and incident diabetes overall and in subpopulations at risk of diabetes. METHODS Participants from the prospective cohort, the Danish Diet, Cancer, and Health Study, with no history of diabetes were followed up for diabetes incidence. The association between intake of vitamin K1, estimated from a food frequency questionnaire completed at baseline, and incident diabetes was determined using multivariable-adjusted Cox proportional-hazards models. RESULTS In 54 787 Danish residents with a median (interquartile range) age of 56 (52-60) years at baseline, 6700 individuals were diagnosed with diabetes during 20.8 (17.3-21.6) years of follow-up. Vitamin K1 intake was inversely and linearly associated with incident diabetes (P < .0001). Compared to participants with the lowest vitamin K1 intake (median:57 µg/d), participants with the highest intakes (median:191 µg/d) had a 31% lower risk of diabetes (HR; 95% CI, 0.69; 0.64-0.74) after multivariable adjustments. The inverse association between vitamin K1 intake and incident diabetes was present in all subgroups (namely, men and women, ever and never smokers, low and high physical activity groups, and in participants who were normal to overweight and obese), with differences in absolute risk between subgroups. CONCLUSION Higher intake of foods rich in vitamin K1 was associated with a lower risk of diabetes. If the associations observed are causal, our results indicate that more cases of diabetes would be prevented in subgroups at higher risk (men, smokers, participants with obesity, and those with low physical activity).
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Affiliation(s)
- Pratik Pokharel
- Nutrition and Biomarkers, The Danish Cancer Society Research Center, Copenhagen 2100, Denmark
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia 6000, Australia
| | - Jamie W Bellinge
- Medical School, University of Western Australia, Perth, Western Australia 6009, Australia
- Department of Cardiology, Royal Perth Hospital, Perth, Western Australia 6000, Australia
| | - Frederik Dalgaard
- Department of Medicine, Nykøbing Falster Sygehus, Nykøbing 4800, Denmark
- Department of Cardiology, Herlev & Gentofte University Hospital, Copenhagen 2730, Denmark
| | - Kevin Murray
- School of Population and Global Health, University of Western Australia, Perth, Western Australia 6009, Australia
| | - Marc Sim
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia 6000, Australia
- Medical School, University of Western Australia, Perth, Western Australia 6009, Australia
| | - Bu B Yeap
- Medical School, University of Western Australia, Perth, Western Australia 6009, Australia
- Department of Endocrinology and Diabetes, Fiona Stanley Hospital, Perth, Western Australia 6150, Australia
| | - Emma Connolly
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia 6000, Australia
| | - Lauren C Blekkenhorst
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia 6000, Australia
| | - Catherine P Bondonno
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia 6000, Australia
- Medical School, University of Western Australia, Perth, Western Australia 6009, Australia
| | - Joshua R Lewis
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia 6000, Australia
- Medical School, University of Western Australia, Perth, Western Australia 6009, Australia
- Centre for Kidney Research, Children's Hospital at Westmead, School of Public Health, Sydney Medical School, The University of Sydney, Sydney, NSW 2006, Australia
| | - Gunnar Gislason
- Department of Cardiology, Herlev & Gentofte University Hospital, Copenhagen 2730, Denmark
- The National Institute of Public Health, University of Southern Denmark, Odense 5230, Denmark
- The Danish Heart Foundation, Copenhagen 1120, Denmark
- Department of Clinical Medicine, University of Copenhagen, Copenhagen 2200, Denmark
| | - Anne Tjønneland
- Diet, Cancer and Health, The Danish Cancer Society Research Center, Copenhagen 2100, Denmark
- Department of Public Health, University of Copenhagen, Copenhagen 1353, Denmark
| | - Kim Overvad
- Department of Public Health, Aarhus University, Aarhus 8000, Denmark
| | - Jonathan M Hodgson
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia 6000, Australia
- Medical School, University of Western Australia, Perth, Western Australia 6009, Australia
| | - Carl Schultz
- Medical School, University of Western Australia, Perth, Western Australia 6009, Australia
- Department of Cardiology, Royal Perth Hospital, Perth, Western Australia 6000, Australia
| | - Nicola P Bondonno
- Nutrition and Biomarkers, The Danish Cancer Society Research Center, Copenhagen 2100, Denmark
- Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia 6000, Australia
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Hu Y, Shen L, Zhang Y, Lu L, Fu H, She Y. A naphthalimide-based fluorescent probe for rapid detection of nitrite and its application in food quality monitoring. Anal Chim Acta 2023; 1268:341403. [PMID: 37268343 DOI: 10.1016/j.aca.2023.341403] [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: 03/26/2023] [Revised: 05/18/2023] [Accepted: 05/21/2023] [Indexed: 06/04/2023]
Abstract
Nitrite (NO2-) is a widely used food additive and long-term aging of cooked leftovers may also contribute to the formation of NO2-, excessive consumption of NO2- is harmful to human health. Developing an effective sensing strategy for on-site monitoring of NO2- has attracted considerable attention. Herein, a novel colorimetric and fluorometric probe ND-1 based on photoinduced electron transfer effect (PET) was designed for highly selective and sensitive detection of nitrite (NO2-) in foods. The probe ND-1 was strategically constructed by employing naphthalimide as the fluorophore and o-phenylendiamine as the specific recognition site for NO2-. The triazole derivative ND-1-NO2- could be produced exclusively by reacting with NO2-, leading to a visible colorimetric change from yellow to colorless accompanied by a significantly enhanced fluorescence intensity at 440 nm. The probe ND-1 exhibited promising sensing performances towards NO2- including high selectivity, rapid response time (within 7 min), low detection limit (47.15 nM) and wide quantitative detection range (0-35 μM). In addition, probe ND-1 was capable of quantitative detecting of NO2- in real food samples (including pickled vegetables and cured meat products) with satisfactory recovery rates (97.61%-103.08%). Moreover, the paper device loaded by probe ND-1 could be utilized for visual monitoring of NO2- levels variation of stir-fried greens. This study provided a feasible method for the accurate, traceable and rapid on-site monitoring NO2- in foods.
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Affiliation(s)
- Ying Hu
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, 310032, PR China
| | - Lu Shen
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, 310032, PR China
| | - Yinan Zhang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, 310032, PR China
| | - Lingmin Lu
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, 310032, PR China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central Minzu University, Wuhan, 430074, PR China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, 310032, PR China.
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'Superfoods': Reliability of the Information for Consumers Available on the Web. Foods 2023; 12:foods12030546. [PMID: 36766074 PMCID: PMC9914617 DOI: 10.3390/foods12030546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/21/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
The term 'superfoods', used frequently with marketing purposes, is usually associated with foodstuffs with beneficial health properties. 'Superfoods' appears in many information sources, including digital media. The information they provide is easily accessible for consumers through Internet search engines. The objective of this work is to investigate the data that web pages offer to consumers and their accuracy according to current scientific knowledge. The two main search engines were utilized for English language websites search, introducing the term 'superfoods'. In total, 124 search results were found. After applying the selection criteria, 45 web pages were studied. A total of 136 foods were considered as 'superfoods' by sites; 10 of them (kale, spinach, salmon, blueberries, avocado, chia, walnuts, beans, fermented milks and garlic) were mentioned on at least 15 sites. Nutritional and healthy properties displayed on sites were compared to scientific information. In conclusion, websites present the information in a very simplified manner and it is generally not wrong. However, they should offer to consumers comprehensible information without raising false expectations regarding health benefits. In any case, 'superfoods' consumption can have salutary effects as part of a balanced diet.
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Oliveira CFD, Cardoso LADC, Vendruscolo F. Production of pigments by Monascus ruber CCT0302 in culture media containing maltose as substrate. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1029017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to show how maltose production residues can be used to obtain natural pigments by Monascus ruber CCT 3802 in solid and submerged cultures. The microbial growth and the colour and heat stability characteristics of the pigments produced in both solid and submerged media, with different maltose syrup concentrations, were determined. The results showed that the addition of maltose provided significant increases in the velocity of microbial growth and production of red pigments. The highest radial growth velocity of Monascus ruber (0.1053 mm h−1) was obtained when cultivated in a medium containing 5 g L−1 of maltose syrup, corresponding to a 71.7% increase in growth as compared to the growth velocity in the control medium. Using submerged fermentation, the culture medium containing 10 g L−1 of maltose syrup provided the greatest concentrations of red pigments (14.54 AU510nm g−1 dry biomass) with an intense dark red colour, showing that Monascus ruber CCT 3802 had the capacity to assimilate the substrate and produce pigments. The red pigments produced in the cultures showed good heat stability with activation energies of 13.735 Kcal mol−1.
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Yuan H, Xu L, Chang M, Meng J, Feng C, Geng X, Cheng Y, Liu Z. Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa. Front Nutr 2022; 9:1017014. [PMID: 36337648 PMCID: PMC9635447 DOI: 10.3389/fnut.2022.1017014] [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: 08/11/2022] [Accepted: 09/22/2022] [Indexed: 11/15/2022] Open
Abstract
To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in C. squamulosa were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of C. squamulosa, reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of C. squamulosa, and the antioxidant activity of C. squamulosa was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of C. squamulosa and other wild edible fungi.
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Affiliation(s)
- Hui Yuan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
- Lijing Xu,
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
- *Correspondence: Mingchang Chang,
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Zongqi Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
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Zor M, Şengül M, Karakütük İA, Odunkıran A. (Original research article) Changes caused by different cooking methods in some physıcochemical properties, antioxidant activity, and mineral composition of various vegetables. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Melek Zor
- Department of Gastronomy and Culinary Arts School of Tourism and Hotel Management, Ağrı İbrahim Çeçen University Ağrı Turkey
| | - Memnune Şengül
- Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey
| | - İsa Arslan Karakütük
- Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Arzu Odunkıran
- Department of Hotel, Restaurant and Catering Services Igdir University Igdir Turkey
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Mitharwal S, Kumar A, Chauhan K, Taneja NK. Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review. Food Chem 2022; 383:132406. [PMID: 35176712 DOI: 10.1016/j.foodchem.2022.132406] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 02/04/2022] [Accepted: 02/07/2022] [Indexed: 11/19/2022]
Abstract
Colocasia esculenta(L) or taro is a tropical crop largely produced for its tubers (corms) while leaves and stems remain underutilized and untapped by-products with promising potential applications.Colocasialeaves are low in calories, rich in proteins, dietary fiber, and micronutrients. However, its utilization as food remains limited owing to the lack of awareness vis-à-vis its nutritional profile and the presence of antinutrients such as tannins, phytates and oxalates. The antinutritional factors can be overcome by cooking and varied processing techniques thereby unveiling the nutritional benefits. The high content of bioactive compounds and antioxidative potential of colocasia leaves renders several health benefits such as anticancer, antidiabetic, anti-inflammatory activity. The paper reviews the available literature on the nutritional, antinutritional, phytochemical profile of taro leaves and the advanced analytical techniques for their identification and quantification. Further, its health benefits and food applications have been discussed.
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Affiliation(s)
- Swati Mitharwal
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli 131028, India
| | - Ankur Kumar
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli 131028, India
| | - Komal Chauhan
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli 131028, India.
| | - Neetu Kumra Taneja
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli 131028, India
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Gu C, Ma H, Tuly JA, Guo L, Zhang X, Liu D, Ouyang N, Luo X, Shan Y. Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Wu S, Liu Y, Cui X, Zhang Q, Wang Y, Cao L, Luo X, Xiong J, Ruan R. Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking. Foods 2021; 10:foods10122953. [PMID: 34945504 PMCID: PMC8701323 DOI: 10.3390/foods10122953] [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: 10/31/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 11/24/2022] Open
Abstract
Improper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving, and boiling on the nitrate, nitrite, and antioxidant capacity in water spinach and cabbage, and observed the impacts of storage duration on the PNSR. The antioxidant/in vivo nitrite ratio (A/N) was used to evaluate the nitrite risks in the cooked vegetables. Boiling achieved the highest A/N ratio (1.57) for water spinach, reducing the nitrate content by 25% without significantly affecting the antioxidant capacity. Stir-frying achieved the highest A/N ratio (6.55) for cabbage, increasing the antioxidant capacity by 140% without significantly affecting the nitrate content. Furthermore, it was found that the storage periods for boiled water spinach and stir-fried cabbage should not exceed 12 h and 24 h, respectively. Appropriate cooking methods and limited storage times are thus required for leafy vegetable to prevent adverse health effects.
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Affiliation(s)
- Songheng Wu
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Yuhuan Liu
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
- Correspondence:
| | - Xian Cui
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Qi Zhang
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Yunpu Wang
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Leipeng Cao
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Xuan Luo
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Jianghua Xiong
- Agricultural Ecology and Resources Protection Station of Jiangxi Province, Nanchang 330046, China;
| | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, Paul, MN 55108, USA;
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Moslemi M, Mahdavi-Roshan M, Joukar F, Naghipour M, Mansour-Ghanaei F. Food Behaviors and Its Association with Hypertension and Cardiovascular Diseases in Sowme'eh Sara (North of Iran): The PERSIAN Guilan Cohort Study (PGCS). Prev Nutr Food Sci 2021; 26:262-268. [PMID: 34737986 PMCID: PMC8531429 DOI: 10.3746/pnf.2021.26.3.262] [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: 04/19/2021] [Revised: 05/16/2021] [Accepted: 05/16/2021] [Indexed: 11/06/2022] Open
Abstract
Food behavior and dietary pattern are major parameters affecting the health status of people. The objective of this study was investigation of food behaviors in people inhabited in North of Iran to find out association of the effective indices (related to salt and fried foods) with hypertension and other cardiovascular diseases (CVDs). This large cross-sectional study was conducted on 10,520 participants and their sociodemographic, medical, and food behavior information were evaluated. Association of salt intake with CVDs and stroke was studied by portfolio at risk (PAR) formula. Association of food behavior with hypertension and CVDs was surveyed by chi-square test. Differences were significant at P≤0.05. Analysis of medical information revealed that 43.18% and 8.18% of the participants had hypertension and CVDs, respectively; mostly in women. Significant association was observed between salt-related behaviors and hypertension in the participants. Regarding salt intake, higher PARs were calculated in women than men (2.26 vs. 1.88 for PARCVDs and 3.66 vs. 3.05 for PARstroke), and urban than rural inhabitants (4.56 vs. 3.66 for PARCVDs and 7.27 vs. 5.88 for PARstroke). No significant contribution was observed between oil-related behaviors and CVDs. The majority of participants were well-informed about appropriate preparation and consumption of fried foods but not a healthy behavior about salt intake. Considering the significant association of salt-related behaviors with hypertension, conducting educational programs by healthcare practitioners in the population is suggested.
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Affiliation(s)
- Masoumeh Moslemi
- Halal Research Center of the Islamic Republic of Iran, Ministry of Health and Medical Education, Tehran, Iran
| | - Marjan Mahdavi-Roshan
- Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Rasht, Iran.,Department of Clinical Nutrition, School of Medicine, Rasht, Iran
| | - Farahnaz Joukar
- Gastrointestinal and Liver Diseases Research Center, Rasht, Iran.,Caspian Digestive Diseases Research Center, Rasht, Iran.,GI Cancer Screening and Prevention Research Center, Guilan University of Medical Sciences, Rasht, Iran
| | - Mohammadreza Naghipour
- Gastrointestinal and Liver Diseases Research Center, Rasht, Iran.,Caspian Digestive Diseases Research Center, Rasht, Iran
| | - Fariborz Mansour-Ghanaei
- Gastrointestinal and Liver Diseases Research Center, Rasht, Iran.,Caspian Digestive Diseases Research Center, Rasht, Iran.,GI Cancer Screening and Prevention Research Center, Guilan University of Medical Sciences, Rasht, Iran
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López-Gámez G, Elez-Martínez P, Martín-Belloso O, Soliva-Fortuny R. Changes of carotenoid content in carrots after application of pulsed electric field treatments. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111408] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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17
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Oosone S, Kashiwaba A, Yanagihara N, Yoshikawa J, Kashiwagi Y, Maehashi K. The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100264] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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