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Extraction of Microcrystalline Cellulose and Silica from Agriculture Waste and Its Application in Synthesis of Wheat Gluten and Fish Scales Derived Bioplastic. Int J Biomater 2022; 2022:2297364. [PMID: 36061243 PMCID: PMC9433290 DOI: 10.1155/2022/2297364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 07/21/2022] [Accepted: 08/01/2022] [Indexed: 11/23/2022] Open
Abstract
Plastics play a significant part in human life and the world we live in. The use of plastics results in detrimental effects on the natural world, which compels us to look for viable replacements. As a result of their enhanced capacity to biodegrade, bioplastics are becoming increasingly important materials. In recent years, there has been a rapid ascent in the utilization of biopolymers in various applications. The objective of this research is to investigate the impact that silica obtained from rice hull ash (RHA) and microcrystalline cellulose (MCC) obtained from groundnut husk have on the properties of bioplastic obtained from wheat gluten and fish scales. The usage of fish scales has been shown to have a positive effect on weight reduction and debasement rates. Microcrystalline cellulose (MCC) is utilized in a wide range of concentrations, and the influence of MCC on bioplastic is researched. The biodegradability tests of bioplastic revealed that the plastic lost 35% of its weight in just 14 days. The experiments that were done to evaluate the chemical stability and tensile strength of the bioplastic indicated that the MCC content has a significant effect in improving the characteristics of the material.
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Kumari M, Platel K. Influence of addition of β-carotene rich vegetables and acidulants on the bioaccessibility of trace minerals from selected cereals and pulses. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00544-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Yu M, Zhu K, Wang X, Lu M, Zhang L, Fu X, Wang Y, Xiao Z, Yang Q. Comparison of nutritional quality and sensory acceptability of biscuits obtained from wheat, native, or extruded sorghum flour. Cereal Chem 2020. [DOI: 10.1002/cche.10349] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Miao Yu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Kai Zhu
- Innovation Center Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xiaohe Wang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Ming Lu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Liangchen Zhang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xin Fu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Yanqiu Wang
- Innovation Center Liaoning Academy of Agricultural Sciences Shenyang China
| | - Zhigang Xiao
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Qingyu Yang
- College of Grain Science and Technology Shenyang Normal University Shenyang China
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Kruger J, Taylor JRN, Ferruzzi MG, Debelo H. What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices. Compr Rev Food Sci Food Saf 2020; 19:3618-3658. [PMID: 33337067 DOI: 10.1111/1541-4337.12624] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/18/2020] [Accepted: 08/03/2020] [Indexed: 12/30/2022]
Abstract
Food-to-food fortification (FtFF) is an emerging food-based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review has proposed a working definition of FtFF. Comparison with other main food-based strategies clearly differentiates FtFF as an emerging strategy with the potential to address multiple micronutrient deficiencies simultaneously, with little dietary change required by consumers. A review of literature revealed that despite the limited number of studies (in vitro and in vivo), the diversity of food-based fortificants investigated and some contradictory data, there are promising fortificants, which have the potential to improve the amount of bioavailable iron, zinc, and provitamin A from starchy staple foods. These fortificants are typically fruits and vegetables, with high mineral as well as ascorbic acid and β-carotene contents. However, as the observed improvements in micronutrient bioavailability and status are relatively small, measuring the positive outcomes is more likely to be impactful only if the FtFF products are consumed as regular staples. Considering best practices in implementation of FtFF, raw material authentication and ingredient documentation are critical, especially as the contents of target micronutrients and bioavailability modulators as well as the microbiological quality of the plant-based fortificants can vary substantially. Also, as there are only few developed supply chains for plant-based fortificants, procurement of consistent materials may be problematic. This, however, provides the opportunity for value chain development, which can contribute towards the economic growth of communities, or hybrid approaches that leverage traditional premixes to standardize product micronutrient content.
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Affiliation(s)
- Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina
| | - Hawi Debelo
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina
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Corrêa SR, Brigide P, Vaz-Tostes MDG, Costa NMB. Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro. J Food Sci 2020; 85:816-823. [PMID: 32088926 DOI: 10.1111/1750-3841.15064] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/22/2019] [Accepted: 01/05/2020] [Indexed: 11/30/2022]
Abstract
The objective of this study was to evaluate the interaction of pro-vitamin A-rich sweet potato on iron bioavailability of biofortified cowpeas, using in vitro Caco-2 cells and in vivo depletion-repletion rat model. Mixtures of conventional rice with cultivars of iron-biofortified (Aracê, Xiquexique, and Tumucumaque) or conventional (Guariba) cowpeas with or without sweet potato biofortified with pro-vitamin A carotenoids were evaluated. The ratio of ferritin/total protein in Caco-2 cells was used as the index of cellular Fe uptake in the in vitro assay. The animal study evaluated the hemoglobin gain, the relative biological value, and the gene expression of transferrin and ferritin proteins by reverse transcription polymerase chain reaction. In the in vitro study, Xiquexique cowpea presented higher bioavailability of iron in the absence of sweet potato, and no difference was observed between the other cultivars of cowpea with and without sweet potato. The in vivo bioavailability (relative biological value of hemoglobin regeneration efficiency) differed statistically only between Guariba groups added to sweet potato and Tumucumaque. Ferritin mRNA expression did not differ between the test and control (ferrous sulfate) groups. Regarding the transferrin mRNA expression, there was a difference between the test and control groups except for the Xiquexique group. The association of rice and beans with sweet potato rich in carotenoids favored the gene expression of proteins involved in the iron metabolism, as well as its bioavailability, corroborating beneficial effects of this mixture. Xiquexique cowpea was shown to be the most promising compared to the other cultivars, exhibiting higher iron content in the digestible fraction, better in vitro bioavailability of iron, and transferrin gene expression. PRACTICAL APPLICATION: Data from the study indicated greater in vitro bioavailability of iron for Xiquexique cowpea and sweet potato mixtures, in addition to the greater regeneration efficiency of hemoglobin in vivo as the bioavailability of iron among biofortified beans, highlighting the promising benefits of biofortification.
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Affiliation(s)
- Sarah Ramos Corrêa
- Authors are with Post-Graduation Program on Food Science and Technology, Federal Univ. of Espírito Santo (UFES), Alto Universitário s/n, CEP 29500-000, Guararema, Porto Alegre, ES, Brazil
| | - Priscila Brigide
- Authors are with Post-Graduation Program on Food Science and Technology, Federal Univ. of Espírito Santo (UFES), Alto Universitário s/n, CEP 29500-000, Guararema, Porto Alegre, ES, Brazil
| | - Maria das Graças Vaz-Tostes
- Authors are with Post-Graduation Program on Food Science and Technology, Federal Univ. of Espírito Santo (UFES), Alto Universitário s/n, CEP 29500-000, Guararema, Porto Alegre, ES, Brazil
| | - Neuza Maria Brunoro Costa
- Authors are with Post-Graduation Program on Food Science and Technology, Federal Univ. of Espírito Santo (UFES), Alto Universitário s/n, CEP 29500-000, Guararema, Porto Alegre, ES, Brazil
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de Sousa AR, de Castro Moreira ME, Grancieri M, Toledo RCL, de Oliveira Araújo F, Mantovani HC, Queiroz VAV, Martino HSD. Extruded sorghum (Sorghum bicolor L.) improves gut microbiota, reduces inflammation, and oxidative stress in obese rats fed a high-fat diet. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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Lopes RDCSO, de Lima SLS, da Silva BP, Toledo RCL, Moreira MEDC, Anunciação PC, Walter EHM, Carvalho CWP, Queiroz VAV, Ribeiro AQ, Martino HSD. Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease. Food Res Int 2018; 107:629-638. [PMID: 29580529 DOI: 10.1016/j.foodres.2018.03.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 02/27/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
Abstract
This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p < 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p < 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p < 0.05) and malondialdehyde (p < 0.05) serum levels and increased the total antioxidant capacity and superoxide dismutase (p < 0.05) in patients with chronic kidney disease. Therefore, the extruded sorghum, source of tannin, anthocyanin, and dietary fiber, when consumed with unfermented probiotic milk alleviates the inflammation and oxidative stress in patients with chronic kidney disease.
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Affiliation(s)
| | - Samara Letícia Silva de Lima
- Nutrition and Health Department, Federal University of Viçosa, PH Rolfes Avenue, s/n, Viçosa 36570-900, Minas Gerais, Brazil
| | - Bárbara Pereira da Silva
- Nutrition and Health Department, Federal University of Viçosa, PH Rolfes Avenue, s/n, Viçosa 36570-900, Minas Gerais, Brazil
| | - Renata Celi Lopes Toledo
- Nutrition and Health Department, Federal University of Viçosa, PH Rolfes Avenue, s/n, Viçosa 36570-900, Minas Gerais, Brazil
| | - Maria Eliza de Castro Moreira
- Nutrition and Health Department, Federal University of Viçosa, PH Rolfes Avenue, s/n, Viçosa 36570-900, Minas Gerais, Brazil
| | - Pamella Cristine Anunciação
- Nutrition and Health Department, Federal University of Viçosa, PH Rolfes Avenue, s/n, Viçosa 36570-900, Minas Gerais, Brazil
| | | | | | | | - Andréia Queiroz Ribeiro
- Nutrition and Health Department, Federal University of Viçosa, PH Rolfes Avenue, s/n, Viçosa 36570-900, Minas Gerais, Brazil
| | - Hércia Stampini Duarte Martino
- Nutrition and Health Department, Federal University of Viçosa, PH Rolfes Avenue, s/n, Viçosa 36570-900, Minas Gerais, Brazil.
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Infante RA, Natal DIG, Moreira MEDC, Bastiani MID, Chagas CGO, Nutti MR, Queiróz VAV, Martino HSD. Enriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.08.044] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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