Production of silver carp bone powder using superfine grinding technology: Suitable production parameters and its properties

Recent advance in phytonanomedicine and mineral nanomedicine delivery system of the treatment for acute myeloid leukemia

Acute myeloid leukemia (AML) is an invasive hematopoietic malignancy caused by excessive proliferation of myeloblasts. Classical chemotherapies and cell transplantation therapies have remarkable efficacy in AML treatment; however, 30-40% of patients relapsed or had refractory disease. The resistance of AML is closely related to its inherent cytogenetics or various gene mutations. Recently, phytonanomedicine are found to be effective against resistant AML cells and have become a research focus for nanotechnology development to improve their properties, such as increasing solubility, improving absorption, enhancing bioavailability, and maintaining sustained release and targeting. These novel phytonanomedicine and mineral nanomedicine, including nanocrystals, nanoemulsion, nanoparticles, nanoliposome, and nanomicelles, offer many advantages, such as flexible dosages or forms, multiple routes of administration, and curative effects. Therefore, we reviewed the application and progress of phytomedicine in AML treatment and discussed the limitations and future prospects. This review may provide a solid reference to guide future research on AML treatment.

Preparation of Seaweed Nanopowder Particles Using Planetary Ball Milling and Their Effects on Some Secondary Metabolites in Date Palm (Phoenix dactylifera L.) Seedlings

Due to their distinctive physicochemical characteristics, nanoparticles have recently emerged as pioneering materials in agricultural research. In this work, nanopowders (NP) of seaweed (Turbinaria triquetra) were prepared using the planetary ball milling procedure. The prepared nanopowders from marine seaweed were characterized by particle size, zeta potential, UV-vis spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, transmission electron microscopy (TEM), scanning electron microscopy (SEM) and X-ray diffraction (XRD). When the seaweed nanopowder of Turbinaria triquetra was subjected to FT-IR analysis, it revealed the presence of different functional groups, including alkane, carboxylic acids, alcohol, alkenes and aromatics. Moreover, the methanol extract was used to identify the polyphenolic components in seaweed (NP) using high performance liquid chromatography (HPLC) and the extract revealed the presence of a number of important compounds such as daidzein and quercetin. Moreover, the pot experiment was carried out in order to evaluate the effects of prepared seaweed (NP) as an enhancer for the growth of date palm (Phoenix dactylifera L.). The date palm seedlings received four NP doses, bi-distilled water was applied as the control and doses of 25, 50 or 100 mg L^-1 of seaweed liquid NP were used (referred to as T1, T2, T3 and T4, respectively). Foliar application of liquid NP was applied two times per week within a period of 30 days. Leaf area, number of branches, dry weight, chlorophylls, total soluble sugars and some other secondary metabolites were determined. Our results indicated that the foliar application of liquid NP at T3 enhanced the growth parameters of the date palm seedlings. Additionally, liquid NP at T3 and T4 significantly increased the photosynthetic pigments. The total phenolic, flavonoid and antioxidant activities were stimulated by NP foliar application. Moreover, the data showed that the T3 and T4 doses enhanced the activity of the antioxidant enzymes (CAT, POX or PPO) compared to other treatments. Therefore, the preparation of seaweed NP using the planetary ball milling method could produce an eco-friendly and cost- effective material for sustainable agriculture and could be an interesting way to create a nanofertilizer that mitigates plant growth.

Effects of superfine grinding on the physicochemical properties, antioxidant capacity, and hygroscopicity of Rosa rugosa cv. Plena powders

BACKGROUND

Rosa rugosa cv. Plena (RP) is a commercially significant crop with edible flowers. Due to its high medicinal and nutritional value, it has recently attracted increasing attention in the food industry. In this study, the physicochemical properties, antioxidant capacity, and hygroscopicity of four RP powders produced by ball milling were compared.

RESULTS

The brightness, redness, and blueness of RP powders improved after superfine grinding. The water and oil holding capacity decreased with a reduction in the particle size but the water solubility index increased from 7.10% to 29.93%. The elements present in the powders were not significantly (P > 0.05) affected by particle size while phytochemicals were released and extracted more easily after superfine grinding, resulting in higher anthocyanin, polyphenol, and flavonoid content (3.06, 34.01, and 3.97 mg g^-1 , respectively), and stronger antioxidant capacity than was found with other powders (ABTS (2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activities were 24.51 and 39.81 mM trolox equivalents (TE) g^-1 , respectively). Superfine grinding also improved the water-absorption capacity of RP powders under a high-RH environment.

CONCLUSION

Superfine grinding is a promising technique for the production of RP powders with stronger bioactive substances and bioactivity. © 2022 Society of Chemical Industry.

Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review

The development of myofibrillar proteins drinks (MPDs) can provide meat protein nutrition to specific groups of people. However, one major challenge is that myofibrillar proteins (MPs) are insoluble in solutions with a low ionic strength. Another functional constraint is the susceptibility of MPs to heat-induced aggregation. Currently, the primary approach used to improve the water solubility of MPs is to inhibit the assembly of myofilaments. Increasing the thermostability of MPs primarily inhibits the aggregation of myosin or oxidizes myosin to soluble substances. This review focuses on the description of several chemical and physical strategies, with an emphasis on the advantages, disadvantages, and recent progress. Under the myosin filament assembly process and the cross-linking aggregation mechanism, this summary helps improve our understanding of the solution and thermostability of MPs in low-ionic-strength solutions, thus providing new ideas to the development of MPDs.

The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken Bones

This work aimed at assessing the influence of comminuting methods, including colloid mill, planetary ball mill and dynamic high-pressure microfluidization on the chemical composition, particle properties, morphology and calcium release of chicken bone. The results showed that planetary ball mill and dynamic high-pressure microfluidization could reduce the particle size of bone powder, and the particle size of sample treated by dynamic high-pressure microfluidization reached 446 nm. Chicken bone particles were negatively charged, and the absolute value of zeta potential was significantly reduced after milling treatments. Furthermore, X-ray diffraction and Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the planetary ball mill and dynamic high-pressure microfluidization processes presented no significant effect on the internal chemical structure of bone particles. Compared with the other groups, samples treated by dynamic high-pressure microfluidization released more calcium ions, which was related to the significant effects on surface calcium composition and reducing particle size. Therefore, dynamic high-pressure microfluidization has a great potential in the processing of bone-derived products, particularly for the design and development of bone-derived product with high calcium bioaccessibility.

Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate

The effects of beef tallow, phospholipid, microwave, and ultrasonic pretreatment (MUP) on the Maillard reaction process, the sensory characteristics of Maillard reaction products (MRPs), and the composition and content of volatile compounds were studied. Maillard reaction of the sample was more intense after MUP, but more hydrophobic amino acids were generated, resulting in relatively high sourness in MRPs. Beef tallow encapsulation has no significant effect on the sensory characteristics of MRPs. The content of volatile compounds in MRPs added with phospholipids increased significantly, and the content of sulfur compounds (especially furan and furanthiol) increased most significantly. Hexanal, Nonanal, 2-Hexylfuran, 2-Hexylthiophene, and 1-Octanol were positively correlated with the value of umami and saltiness of MRPs. The addition of phospholipids after MUP and beef tallow encapsulation helps to increase the saltiness and umami of MRPs, reduce astringency, and produce more sulfur and other flavor compounds.

Effects of superfine pulverization technology on the morphology, microstructure, and physicochemical properties of Apium graveolens L. root

In this study, the characteristics of the transverse section of Apium graveolens L. root (AR) were observed. The surface morphology, physicochemical properties, and antioxidant activity of five kinds of powders obtained by superfine pulverization (850-355, 355-180, 180-125, 125-50, and <50 μm) were evaluated. Under the microscope, the transverse section of AR had distinct identification features. Parenchyma cells, cork cells, vessels, fibers, nonglandular hair, and tubing fragments were observed via powder microscopic identification. Scanning electron microscopy (SEM) revealed that superfine pulverization evidently changed the shape and surface morphology of the AR powders. As particle size decreased, the moisture and oil-binding capacity (OBC) of AR powder decreased, whereas its total ash content, water solubility index (WSI), swelling capacity (SC), water-holding capacity (WHC), bulk densities, tapped densities, repose angles, slide angles, and crash angles increased. The AR powder with a particle size of <50 μm had the highest contents of total flavonoids (30.46 mg/g), apiin (15.29 mg/g), and 3'-methoxyapiin (6.78 mg/g). Fourier transform infrared spectroscopy (FTIR) analysis revealed that the chemical composition of the powder and its extracts did not notably change as particle size decreased. Meanwhile, the scavenging ability of DPPH and ABTS radicals increased with the decrease of particle size. Therefore, there are more obvious differences in physicochemical properties and antioxidant activity of AR powders with different particle sizes. This study provides a theoretical basis for the development and application of new AR products.

Extraction of functional extracts from berries and their high quality processing: a comprehensive review

Berry fruits have attracted increasing more attention of the food processing industry as well as consumers due to their widely acclaimed advantages as highly effective anti-oxidant properties which may provide protection against some cancers as well as aging. However, the conventional extraction methods are inefficient and wasteful of solvent utilization. This paper presents a critical overview of some novel extraction methods applicable to berries, including pressurized-liquid extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, enzyme-assisted extraction as well as some combined extraction methods. When combined with conventional methods, the new technologies can be more efficient and environmentally friendly. Additionally, high quality processing of the functional extracts from berry fruits, such as refined processing technology, is introduced in this review. Finally, progress of applications of berry functional extracts in the food industry is described in detail; this should encourage further scientific research and industrial utilization.

Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage

Carbon dots (CDs) were prepared and noted to exhibit potent scavenging activities against DPPH·, ·OH, and O₂^·- radicals. Addition of CDs to frying oil as a means to improve oxidative stability and minimize quality changes of fried meatballs during refrigerated storage was investigated in comparison with the use of tert-butylhydroquinone (TBHQ) and carnosic acid (CA). Compared with the control sample, 0.05% CDs significantly reduced thiobarbituric acid reactive substances value, carbonyl and total volatile basic nitrogen contents of fried meatballs. Both lipid and protein oxidation inhibition capabilities of CDs were higher than those of 0.05% CA but lower than those of 0.02% TBHQ. Total sensory score of sample with CDs (7.1 ± 0.06) was significantly higher than those of the control (4.7 ± 0.03) and sample with TBHQ (6.4 ± 0.04). CDs could delay oxidation of fried meatballs during refrigerated storage and can well serve as an alternative antioxidant.

An advanced strategy for efficient recycling of bovine bone: Preparing high-valued bone powder via instant catapult steam-explosion

As the major byproduct of meat processing, bovine bone are produced in large amounts annually. However, the inefficient utilization with low-added value resulted in serious resource waste. The study aims to prepare high-value bovine bone power (BBP) via instant catapult steam-explosion (ICSE) treatment, taking ball milling (BM) method as control. Results showed that ICSE treatment deconstructed bovine bone with more holes emerging, and effectively promoted mineral dissolution and protein degradation while reduced energy consumption. Compared with BM-BBP, ICSE-BBP possessed more protein and essential minerals, presenting in regular elliptical shapes with narrow distribution of particle size (0.1 ∼ 40 μm), and owned better solution stability and protein solubility. ICSE-BBP also exhibited higher mineral release and protein digestibility during GI digestion while revealed no obvious cytotoxicity, indicating the potential applicability in nutrition-fortified foods. Taken together, ICSE technology holds promise in reusing bovine bone, providing an efficient and eco-friendly process for BBP industrial production.

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF). Illustrated by the example of 70 °C, the UMFs were also found to have a greater water holding capacity (from 4.42 g/g to 5.24 g/g), water solubility (from 12.57% to 14.10%), and water solubility index (from 5.11% to 6.10%). Moreover, as the particle sizes reduced, the moisture content decreased (from 10.05 g/100 g DW to 7.66 g/100 g DW), as did the total starch content (from 68.88 g/100 g DW to 58.24 g/100 g DW) and the protein content (from 13.16% to 12.04%). However, the grinding process was also found to have negative effects on the mineral content of the Tartary buckwheat. Additionally, several substantial variations were found in their hydration properties along with grinding pressure changes in the differently ground UMFs. Consequently, fine Tartary buckwheat powders of a bright yellow color, with superior food processing properties, were prepared in this study by airflow ultrafine-grinding.

Technological innovations or advancement in detecting frozen and thawed meat quality: A review

Frozen storage is one of the main storage methods for meat products. Freezing and thawing processes are important factors affecting the quality of stored foods. Deterioration of texture, denaturation of protein, decline of water holding capacity etc. are among the major quality issues during freezing that must be addressed. A number of advanced technologies are now available to detect the quality changes that can occur during freezing and/or thawing. This paper presents an overview of the techniques commonly used for the detection of meat product quality; these include: advanced microscopy, molecular sensory science and technology, nuclear magnetic resonance, hyperspectral technology, near infrared spectroscopy, Raman spectroscopy etc. These direct and indirect measurement techniques can characterize the quality of meat product from many different angles. The objective of this review is to provide an in-depth understanding of possible quality changes in meat products during freezing and thawing cycle so as to improve the quality of frozen and thawed meat products in industrial practice.

Physicochemical properties, digestibility and anti-osteoporosis effect of yak bone powder with different particle sizes

As a kind of promising resource, animal bone has been widely processed into functional foods. However, there is little research about the effect of particle size on the physicochemical properties and digestibility of yak bone powder (YBP), as well as its anti-osteoporosis activity. In this study, the YBP with median particle sizes (MPS) ranging from 19.68 to 128.37 μm were prepared, and their digestibility and anti-osteoporosis activity were investigated. The results showed that smaller MPS significantly increased water holding capacity and protein solubility without changing composition. The MPS reduction greatly promoted protein digestion, producing more peptides<3 kDa and free amino acids while decreased Ca²⁺ and P⁵⁺ release during gastrointestinal digestion. The in vivo results revealed the positive effect of YBP on ovariectomy-induced osteoporosis in rats. The bone mineral density of ovariectomized (OVX) rats was obviously improved by regulating bone turnover markers (B-ALP, OCN, S-CTX, ES and TRAP), thus potentially shedding light on osteoporosis remission. However, different MPS exhibited a weak effect on osteoporosis in OVX rats. Therefore, YBP could be produced in relatively large particle size without sacrificing food sensory quality, the processing time of which could also be shortened for higher productivity and lower cost.

Asian carp: A threat to American lakes, a feast on Chinese tables

Asian carp, which are widely distributed in Asia and Europe, are nutritious and popular with consumers. In China, Asian carp is a tasty dish and has been consumed for thousands of years. However, they are considered aggressive invasive species that threaten rivers, lakes, and indigenous species in the United States. Asian carp have proliferated greatly in the water basin of the Mississippi River and its tributaries, and they have caused severe ecological problems over the past 20 years. In recent years, several state governments along the Mississippi River have implemented assistance programs to eliminate invasive Asian carp, but these did not alleviate the threat. We conducted a survey to understand consumers' attitudes toward Asian carp in the United States, and related reports were reviewed to explore the possibility of Asian carp as food fish on American tables. Emphasis is placed on the farming history, functional characteristics, consumption preferences, and successful utilization methods for Asian carp in China. In addition, suggestions and possible utilization methods were proposed to improve the negative impression of Asian carp in the United States. Further research is needed to take full advantage of this huge excellent source of food or health supplements. This review provides ideas and directions for the use of Asian carp in the United States. We believe that through effective cooperation between China and the United States, the negative aspects of Asian carp in the United States could be diminished, and a mutually beneficial situation could be achieved.

Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs

ABSTRACT

As beverage industry by product, kiwi fruit pomace is potential but underutilized. In this study, insoluble dietary fiber from kiwi fruit pomace was modified via ultra-fine pulverization. The physicochemical and functional properties of kiwi fruit insoluble dietary fiber (KWIDF) superfine powder and its application in pork meatballs as a fat substitute were investigated. The SEM and droplet size measurement results revealed that the specific surface area of KWIDF increased from 44.4 to 192.9 m² kg^-1. The swelling capacity, water-, oil- and fat-holding capacities increased by 51.61%, 40.21%, 46.09% and 47.01%, respectively. The poisonous substances adsorbing abilities and the inhibition of enzyme activities were also improved. Similarly, KWIDF adsorbed cholesterol and glucose preferably. In addition, KWIDF revealed significant dose-response effects on the nutritional within a meat matrix, quality and sensory characteristics in meatballs (P < 0.05). The addition of 3% KWIDF superfine powder was found most suitable with high acceptability overall.

GRAPHIC ABSTRACT

Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties

This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D₅₀ = 362.3 ± 20.5 μm) was superfine ground to medium (D₅₀ = 60.4 ± 10.1 μm) and superfine (D₅₀ = 11.3 ± 2.6 μm) bran, accompanied with increasing specific surface area and breakdown of aleurone layers. Bran micronization increased its soluble dietary fibre content, ferulic acid liberation, and antioxidant properties including total polyphenol content, ABTS•+ and DPPH• scavenging activities, while decreased its water retention capacity and insoluble dietary fibre content. Moreover, bran micronization impacted dough rheological properties. The dough with superfine bran had higher water absorption and gelatinization temperature, peak viscosity, final viscosity and setback value, lower stability time, resistance to extension, and extensibility than the dough with coarse bran. This dough furthermore exhibited more solid-like properties characterized by decreased loss moduli and frequency dependence (n').

Effect of steam explosion pretreatment on the production of microscale tuna bone power by ultra-speed pulverization

In this study, a steam explosion pretreatment method was established to prepare tuna bone powder. The conditions were optimized such that steam pressure of 0.6 MPa, reaction time of 5 min, and sample weight of 100 g. The result showed that steam explosion pretreatment would not change the chemical structure of bone powder, however, the median particle size (D₅₀) of the steam explosion pretreated tuna bone powder (SE-TBP) (13.186 μm) was significantly smaller than that of normal biological calcium tuna bone powder (N-TBP) (169.762 μm). The calcium absorption rate (79.75 ± 2.33%) and utilization rate (78.75% ± 2.85%) of the mice fed with SE-TBP were both higher than those of fed with CaCO₃ or N-TBP with the same calcium equivalent in the feed. The steam explosion pretreatment method could obtain ideal tuna bone powder in a shorter time, provide a method for deep processing and utilization of tuna bone by-product.

Amplification of Vitamin D2 in the White Button Mushroom (Agaricus bisporus) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient

The objective of this study was to amplify vitamin D₂ in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D₂-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vitamin D₂ concentration of 8.19 μg/g, an amount about 400 times greater than that of the control (0.02 μg/g). The vitamin D₂-fortified mushrooms were then freeze-dried and conventionally ground or jet-milled to obtain coarse (Dv₅₀ = 231 μm), fine (Dv₅₀ = 106.3 μm), and superfine (Dv₅₀ = 7.1 μm) powders. The vitamin D₂ content was retained during the preparation of the powders. The physical characteristics were evaluated by scanning electron microscopy and hydration properties. The superfine powder of vitamin D₂-amplified mushrooms was suitable for use as a functional ingredient because its roughness was significantly reduced, and it had a neutral aroma and taste as determined by descriptive analysis.

Shelf life extension of aquatic products by applying nanotechnology: a review

Aquatic products are extremely perishable due to their biological composition. Conventional preservation methods such as freezing, chemical treatments, packaging, and so forth are unable to inhibit enzymatic and microbiological spoilage efficiently and/or energy intensive and/or potentially toxic. However, the demand of consumers for aquatic products with long shelf life and high quality has urged the food industries to pursuit highly effective preservation methods for shelf life extension of aquatic products. Nanotechnology-related shelf life prolongation process possess the ability to overcome the drawbacks of conventional preservation technologies due to its unique properties. In this article, the aquatic products spoilage mechanisms, recent application of nanotechnology-related preservation techniques for aquatic products as well as the risk and regulation of nanomaterials have been reviewed. It has been shown that nanotechnology-related preservation techniques can effectively extend the shelf life without impairing the quality of aquatic products. However, the safety of nanotechnology is still remained controversial, therefore, the application of nanotechnology should be considered cautiously.

Degradation and regulation of edible flower pigments under thermal processing: a review

More and more consumers are aware of the potential health benefits of edible flower pigments. With the increased popularity and broader application of edible flower pigments, their degradation under thermal processing has attracted researchers' attention, because this may affect the pigment functionalities. At high temperature of thermal processing, polyene pigments are easy to oxidize, degrade and isomerize due to high unsaturation, and phenolic pigments may hydrolyze and isomerize of glycosides, which will result in the decreased antioxidant activity and eating quality, and discounted potential health benefits. Therefore, it is very important to understand the degradation mechanisms of edible flower pigments under thermal processing, which is important to develop corresponding control methods to minimize such negative impacts. This review paper discussed the recent development in the degradation mechanisms and regulation methods of edible flower pigments under thermal processing.

Bioavailability and prebiotic potential of Carapax Trionycis, a waste from soft-shelled turtle processing

BACKGROUND

Carapax Trionycis is the shell of the soft-shelled turtle. It is rich in minerals, amino acid, peptides, and other nutrients. Current processing and consumption of soft-shelled turtle leads to the waste of huge quantities of Carapax Trionycis in the form of spent materials. In this study, the bioavailability, prebiotic activity, and physicochemical properties of Carapax Trionycis using different processing methods were investigated. The vinegar-quenched Carapax Trionycis (V-CT), fine powders (D0.18, D0.10), and superfine powders (D0.05, D0.025) of Carapax Trionycis were prepared by the vinegar-quenching method, common grinding, and the superfine grinding method.

RESULTS

The average particle sizes of D0.18, D0.10, D0.05, and D0.025 were 147.82, 77.35, 36.65, and 2.24 μm, respectively. Superfine grinding changed the surface morphology of Carapax Trionycis and promoted the release of active ingredients. D0.025 had the highest polypeptide (8.15%), polysaccharide (1.21%), total free amino acid (232.36 mg 100 g^-1 ) and water-soluble extract content (10.74%), and showed the highest calcium release rate (55.64%) after in vitro digestion. The apparent permeability (P_APP ) of the resulting Carapax Trionycis samples in the dialysis tubing model and the everted intestinal sac model increased significantly with the decrease in the Carapax Trionycis particle sizes. Furthermore, the five Carapax Trionycis samples significantly stimulated the growth of the tested probiotics and increased lactic acids production after 48 h fermentation compared to the control. The Carapax Trionycis powder prepared by superfine grinding displayed better prebiotic activity than other samples as it significantly induced a greater proliferation of probiotic bacteria and higher production of lactic acid, as well as greater release of free calcium.

CONCLUSIONS

The results showed that Carapax Trionycis superfine powder D0.025 had the highest active ingredient content, calcium bioavailability, and prebiotic activity. Our approach of developing Carapax Trionycis superfine powder as natural calcium supplement or potential prebiotic would therefore broaden the scope of soft-shelled turtle processing waste utilization in an eco-friendly, cost-effective, and sustainable approach in the future. © 2020 Society of Chemical Industry.

Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder

This work aimed to determine the influence of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia (BFU) powder. For this purpose, fine powder (FP) and two superfine powders (SPs) were obtained via superfine and conventional grinding methods. The properties of different powders were studied and compared. Compared with FP, SPs exhibited higher values in terms of the angle of repose, swelling capacity, ethanol extraction yield, total alkaloid content, and imperialine content, while lower values in terms of particle size and bulk density. Especially, the total alkaloid content of SP-I increased by 66.7%. Proper grinding is more conducive to reduce particle size and improve alkaloid content. FTIR analysis indicates that no new functional groups produced after superfine grinding. XRD analysis suggests that grinding treatment lead to decreases in the crystallinity. Therefore, superfine grinding displays immense potential in the BFU application.

Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties

The increasing demand for functional foods has boosted up the food industry to produce fiber-enriched products. In this study, dietary fiber (DF) was isolated from Doum fruit by exploiting the combination of microwave reactor technique and superfine grinding technology. The isolated Doum dietary fiber (DDF) possessed a high content of total dietary fiber, essential minerals and total polyphenols with good antioxidant activity. Biscuits were prepared by substituting wheat flour with DDF at different levels (0, 2.5, 5, 7.5 and 10%) and assessed for dough mixing properties and biscuit quality. The results showed that an increase of DDF in the flour affected physical parameters of biscuits by increasing the biscuits hardness and reducing the diameter, thickness and spread ratio. Supplementation of biscuits with DDF improved the nutritional value in terms of DF contents and essential minerals. Improvement in total phenolic contents (TPC) and antioxidant activities of the biscuits were also noted as a result of DDF supplementation. Biscuits supplemented with 7.5% DDF showed overall better sensorial characteristics. Conclusively, this study has shown that supplementation of wheat flour with DDF improved nutritional profile, antioxidant properties and overall consumer acceptability of biscuits. The present findings will be helpful regarding the development of functional foods enriched with DDF.

Properties of bone from Catfish heads and frames

The objective of this paper was to evaluate methods of producing purified Catfish bone fractions from Catfish frames and heads and determine the composition of the purified bone fraction. Fresh samples of Catfish frames and heads were obtained from a large commercial Catfish processor. Triplicate samples were processed for all treatments. Two methods were developed to remove nonbone tissue from the frames: (a) use of a proteolytic enzyme to digest the nonbone tissues and (b) after boiling the frames, removal of the nonbone tissues with high-pressure water. The ash, protein, and lipid contents of unprocessed dried frames were 17%, 33%, and 41%, respectively. After the enzymatic or high-pressure water treatment processes, the frame bone compositions for the two processes were 62% and 54% ash, 35% and 33% protein, and 9% and 2% lipid, respectively. Bone from both processing treatments had a calcium content of 21%-25%, phosphorus content of 10%-11%, and contents of magnesium, manganese, zinc, and nickel were increased. Hydroxyproline content increased from 4% of the amino acids in the untreated bone to 7%-8% for the processed treatments. Tissues were removed from Catfish heads by digestion with a proteolytic enzyme and collection of the bone with a sieve. After the longest digestion period, dried head bone was 51% ash, 38% protein, and 7% lipid. The amino acid profiles showed high levels of hydroxyproline and lower levels of many essential amino acids. With increased enzymatic hydrolysis time, percent calcium and phosphorus increased. Results from this study will be used in the development of new value-added food and feed ingredients from Catfish bone.