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Maser WH, Maiyah N, Karnjanapratum S, Nukthamna P, Thompson AK, Huda N, Moula Ali AM, Bavisetty SCB. Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production. Prev Nutr Food Sci 2024; 29:47-62. [PMID: 38576886 PMCID: PMC10987381 DOI: 10.3746/pnf.2024.29.1.47] [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: 11/21/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 04/06/2024] Open
Abstract
Here we test a method of incorporating of plant extracts into popular snack foods to help control diabetes. Since some fresh vegetables contain antidiabetic compounds, ultrasound-assisted extraction was used to optimize their extraction of from spring onions, bunching onions, and celery for later incorporation into crackers. We compared various concentrations of ethanol used during extraction, after which they were exposed to an ultrasound processor whose amplitude and sonication time were also varied. The optimal extraction conditions were found to be an ethanol concentration of 44.08%, an amplitude of 80%, and a sonication time of 30 min. This resulted in the highest level of α-glucosidase inhibitory activity (i.e., 1,449.73 mmol ACE/g) and the highest extraction yield (i.e., 24.16%). The extract produced from these optimum conditions was then used as a constituent component of crackers at 0.625%, 1.25%, or 2.5% w/w. These biscuits were then produced at baking temperatures of 140°C, 150°C, or 160°C. We then measured the physical characteristics and bioactivities of sample biscuits from each treatment. We found that biscuits containing 2.5% vegetable combination extract and baked at 140°C had the highest total phenolic content, the strongest antioxidant performance, and showed the most substantial antidiabetic and antiobesity effects. Here we establish conditions for the effective extraction of antidiabetic functional ingredients via ultrasound from green leafy vegetables. We also provide a method of using these ingredients to prepare crackers with the aim of developing a functional antidiabetic snack food.
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Affiliation(s)
- Wahyu Haryati Maser
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
- Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan 20155, Indonesia
| | - Nur Maiyah
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supatra Karnjanapratum
- Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pikunthong Nukthamna
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | | | - Nurul Huda
- Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Malaysia
| | - Ali Muhammed Moula Ali
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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2
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Jabbari N, Goli M, Shahi S. Optimization of Bioactive Compound Extraction from Saffron Petals Using Ultrasound-Assisted Acidified Ethanol Solvent: Adding Value to Food Waste. Foods 2024; 13:542. [PMID: 38397518 PMCID: PMC10888204 DOI: 10.3390/foods13040542] [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: 01/06/2024] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
The saffron industry produces large by-products, including petals with potential bioactive compounds, which are cheap and abundant, making them an attractive alternative to expensive stigmas for extracting bioactive components. This study aimed to optimize the extraction conditions of bioactive compounds from vacuum-dried saffron petals using an ultrasound-assisted acidified ethanol solvent. Three factors were considered: ethanol concentration (0-96%), citric acid concentration in the final solvent (0-1%), and ultrasound power (0-400 watt). This study examined the effects of these factors on parameters like maximum antioxidant activity, total anthocyanin content, total phenolic content, and the total flavonoid content of the extraction. This study found that saffron petal extract's antioxidant activity increases with higher ethanol concentration, citric acid dose, and ultrasound power, but that an increased water content leads to non-antioxidant compounds. Increasing the dosage of citric acid improved the extraction of cyanidin-3-glucoside at different ultrasound power levels. The highest extraction was achieved with 400 watts of ultrasound power and 1% citric acid. Ethanol concentration did not affect anthocyanin extraction. Higher ethanol concentration and greater citric acid concentration doses resulted in the maximum extraction of total phenolic content, with a noticeable drop in extraction at higher purity levels. This study found that increasing the proportion of citric acid in the final solvent did not affect flavonoid extraction at high ethanol concentration levels, and the highest efficiency was observed at 200 watts of ultrasound power. The optimum values of the independent parameters for extracting bioactive compounds from saffron petals included 96% ethanol concentration, 0.67% citric acid concentration, and 216 watts of ultrasound power, resulting in a desirability value of 0.82. This ultrasound-assisted acidified ethanolic extract can be used in the food industry as a natural antioxidant and pigment source.
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Affiliation(s)
- Nikoo Jabbari
- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran;
| | - Mohammad Goli
- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran;
| | - Sharifeh Shahi
- Department of Medical Engineering, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran;
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3
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Zhang Z, Chen Y, Deng P, He Z, Qin F, Chen Q, Wang Z, Pan H, Chen J, Zeng M. Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods. Food Chem 2024; 431:137152. [PMID: 37603996 DOI: 10.1016/j.foodchem.2023.137152] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/04/2023] [Accepted: 08/11/2023] [Indexed: 08/23/2023]
Abstract
While baking produces attractive flavors for foods, it also generates various endogenous by-products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation end products (AGEs) and methylimidazole (MI). This review briefly presents the recent studies on the above hazards, and research progress on the formation and control of the above substances in detail. There have been more detailed studies on a single category of hazards. However, few studies and reports have considered the integrated prevention and control of multiple hazards, which is related to the difficulty of analyzing the reaction mechanisms of multiple hazards at multiple scales and under multiple phases in complex food matrices. In this regard, the sample pretreatment methods are a crucial step in achieving simultaneous detection. The coordinated implementation of various methods, including reducing precursor levels, modifying baking conditions and equipment, and incorporating exogenous additives, is necessary to achieve a synchronized reduction in multiple hazardous substances.
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Affiliation(s)
- Zening Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Peng Deng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Hongyang Pan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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El-Sayed AA, Abdelhady MM, Jaafari SA, Alanazi TM, Mohammed AS. Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits. Processes (Basel) 2023. [DOI: 10.3390/pr11041041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 °C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)- and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced the acrylamide levels by approximately 67.63%, while the BT3 samples showed acrylamide levels of 69.94% and asparagine levels of 68.75% and 47%, respectively, compared with percentage in the untreated sample (blank), 95%. This percentage was 54.16% for the BT4 samples. The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry at 37 °C for 30 min and preserving the quality and nutritional value of the final product. It can be used as a specialty food or functional food and protects school-agechildren, as well as youth on campus, from approximately 70–80% of their daily intake of acrylamide.
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Soy Protein Isolate Interacted with Acrylamide to Reduce the Release of Acrylamide in the In Vitro Digestion Model. Foods 2023; 12:foods12061136. [PMID: 36981063 PMCID: PMC10048519 DOI: 10.3390/foods12061136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/20/2023] [Accepted: 03/01/2023] [Indexed: 03/11/2023] Open
Abstract
Acrylamide (AA), a common carcinogen, has been found in many dietary products.. This study aimed to explore the interaction of soybean protein isolate (SPI) with AA and further research the different effects of SPI on the AA release due to interactions in the in vitro digestion model. Analysis of variance was used to analyze the data. The results suggested that AA could bind with SPI in vitro, leading to the variation in SPI structure. The intrinsic fluorescence of SPI was quenched by AA via static quenching. The non-covalent (van der Waals forces and hydrogen bonding) and covalent bonds were the main interaction forces between SPI and AA. Furthermore, the release of AA significantly decreased due to its interaction with SPI under simulated gastrointestinal conditions. SPI had different effects on the AA release rate after different treatments. The thermal (80, 85, 90, and 95 °C for either 10 or 20 min) and ultrasound (200, 300, and 400 W for either 15, 30, or 60 min) treatments of SPI were useful in reducing the release of AA. However, the high pressure-homogenized (30, 60, 90, and 120 MPa once, twice, or thrice) treatments of SPI were unfavorable for reducing the release of AA.
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6
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Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits. Food Chem 2023; 402:134221. [DOI: 10.1016/j.foodchem.2022.134221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 09/07/2022] [Accepted: 09/10/2022] [Indexed: 11/23/2022]
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7
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Development of Probiotic-Fermented Black Mulberry (Morus nigra L.) Juice and Its Antioxidant Activity in C2C12 Cells. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Black mulberry (Morus nigra L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the Lactobacillus inocula to the total inoculum were 27.96% for L. paracasei, 15.37% for L. casei, 16.64% for L. plantarum, and 5.12% for L. delbrueckii, the B. animalis subsp. lactis content reached 15.83%, the L. fermentum content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H2O2 to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H2O2 exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ).
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8
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Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect. Foods 2022. [DOI: 10.3390/foods11203263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Anthocyanin pigments, which the peel of eggplant is rich in, contribute to food quality because of their function in color, appearance, and nutritional advantages. For the first time, this study aimed to optimize the composition of the extracting solvent as three factors: factor A (ratio of ethanol to methanol 0–100% v/v), factor B (ratio of water to alcohol 0–100% v/v), and factor C (citric acid in the final solvent 0–1% w/v) using response surface methodology (RSM), central composite design (CCD) with α 2, and two repeats in axial and factorial points and four central points, for maximum total phenolic content, total anthocyanin content, extraction yield, antioxidant activity in terms of DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) assay of the eggplant peel dry extract assisted by ultrasound (200 watts power, frequency of 28 kHz) in 60 °C for 45 min has been investigated. The best optimal formulas determined using RSM for the final solvent comprised optimal formula 1 (i.e., ethanol-to-methanol ratio 59% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.47%), and optimal formula 2 (i.e., ethanol-to-methanol ratio 67% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.56%). In general, an alcoholic–acidic extract of eggplant peel made with an ethanol–methanol solvent including citric acid can be used in the food industry as a natural source of antioxidants and pigment.
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Ma Y, Wu D, Guo L, Yao Y, Yao X, Wang Z, Wu K, Cao X, Gao X. Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits. Front Nutr 2022; 9:846808. [PMID: 35495943 PMCID: PMC9043647 DOI: 10.3389/fnut.2022.846808] [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: 12/31/2021] [Accepted: 03/18/2022] [Indexed: 11/17/2022] Open
Abstract
Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.
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Affiliation(s)
- Yanrong Ma
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Daying Wu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Lei Guo
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Youhua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Xiaohua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Zhonghua Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Kunlun Wu
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
- *Correspondence: Kunlun Wu,
| | - Xinyou Cao
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
- Xinyou Cao,
| | - Xin Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
- Xin Gao,
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10
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Schouten MA, Fryganas C, Tappi S, Romani S, Fogliano V. The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Schouten MA, Tappi S, Rocculi P, Romani S. Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Maria Alessia Schouten
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
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12
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Laricheh R, Fazel M, Goli M. Corn starch structurally modified with atmospheric cold-plasma and its use in mayonnaise formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01296-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6484953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20% cooked biscuits on diabetic rats. Design. The gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological properties of the control, 12.5% quinoa, and 25% quinoa biscuit dough were determined. The effects of consumption of 12.5% quinoa and 25% quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days. The consumption of 12.5% quinoa biscuit and 25% quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. The increase of quinoa flour up to 25% had favorable nutritional values and hypoglycemic effects.
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Malik RA, Srivastava S, Shahi NC. Formulation of quinoa incorporated protein‐rich biscuits and numerical optimization of its process parameters. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | | | - Navin Chand Shahi
- Department of Post Harvest Process and Food Engineering G.B.P.U.A.T Pantnagar India
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15
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Zhou X, Duan M, Gao S, Wang T, Wang Y, Wang X, Zhou Y. A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae. Curr Res Food Sci 2022; 5:1054-1060. [PMID: 35789803 PMCID: PMC9249569 DOI: 10.1016/j.crfs.2022.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/24/2022] [Accepted: 06/13/2022] [Indexed: 11/20/2022] Open
Abstract
This study mainly focused on a strategy for reducing acrylamide(AM) content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation. The results showed that acrylamide levels in breads using sourdough were much lower (102.02–129.37 μg/kg) than control group (204.79 μg/kg). The pH value of sourdough directly influenced the formation of acrylamide in breads (P < 0.01). Furthermore, significant (P < 0.05) correlations were also found between protein and acrylamide contents. There no significant correlations were observed between acrylamide and reducing sugar contents. According to the different effects of strains, it could be concluded that the acrylamide reducing potential of strains was strain-specific, with Pediococcus pentosaceus being the most effective. This suggests that sourdough fermentation with appropriate strains can be used as an advantageous technology to reduce the acrylamide content of wheat breads. Adding strains fermented sourdough can reduce the acrylamide content of breads by 24.38%~58.83%. The acrylamide of breads can be reduced in the relatively low pH and protein content of sourdough. The Pediococcus pentosaceusthat that significantly (P < 0.05) reduce acrylamide content in breads.
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Affiliation(s)
- Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 200235, China
- University Think Tank of Shanghai Municipality, Institute of Beautiful China and Ecological Civilization, Shanghai, 200235, China
| | - Mengjie Duan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 200235, China
| | - Shijie Gao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 200235, China
| | - Tian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 200235, China
| | - Yibao Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 200235, China
| | - Xinyi Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 200235, China
| | - Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 200235, China
- Corresponding author. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China.
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16
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Afyounizadeh Esfahani D, Goli M. The effect of Stevioside‐Isomalt, whey protein concentrate, and
Bacillus coagulans
on the physicochemical and sensory properties of Iranian probiotic Masghati sweet. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
| | - Mohammad Goli
- Department of Food Science and Technology Isfahan (Khorasgan) Branch, Islamic Azad University Isfahan Iran
- Laser and Biophotonics in Biotechnologies Research Center Isfahan (Khorasgan) Branch, Islamic Azad University Isfahan Iran
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17
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Shi M, Wang F, Ji X, Yan Y, Liu Y. Effects of plasma‐activated water and heat moisture treatment on the properties of wheat flour and dough. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15317] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Miaomiao Shi
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
| | - Fei Wang
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
- Lanzhou Quality Supervision Center Limited China Grain Reserves Group Ltd. Company Lanzhou 730080 China
| | - Xiaolong Ji
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
| | - Yizhe Yan
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
| | - Yanqi Liu
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
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Shafiee S, Goli M, Khoshkhoo Z, Hosseini SE. Optimization of hydrolysis conditions (temperature, time, and concentration of alkalase) of rainbow trout viscera using the response surface methodology. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15456] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Samin Shafiee
- Department of Food Science and Technology, North Tehran Branch Islamic Azad University Tehran Iran
| | - Mohammad Goli
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
- Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Zhaleh Khoshkhoo
- Department of Food Science and Technology, North Tehran Branch Islamic Azad University Tehran Iran
| | - Seyed Ebrahim Hosseini
- Department of Food Science and Technology, Tehran Science and Research Branch Islamic Azad University Tehran Iran
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Sarion C, Codină GG, Dabija A. Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:4332. [PMID: 33921874 PMCID: PMC8073677 DOI: 10.3390/ijerph18084332] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/08/2021] [Accepted: 04/17/2021] [Indexed: 12/13/2022]
Abstract
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.
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Affiliation(s)
| | - Georgiana Gabriela Codină
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (C.S.); (A.D.)
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Mirani A, Goli M. Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15311] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Arghavan Mirani
- Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Mohammad Goli
- Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
- Laser and Biophotonics in Biotechnologies Research Center Isfahan (Khorasgan) Branch, Islamic Azad University Isfahan Iran
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SADEGHZADEH BENAM N, GOLI M, SEYEDAIN ARDEBILI SM, VAEZSHOUSHTARI N. The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.60820] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Mohammad GOLI
- Islamic Azad University, Iran; Islamic Azad University, Iran
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MIRANI A, GOLI M. Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.52120] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
| | - Mohammad GOLI
- Islamic Azad University, Iran; Islamic Azad University, Iran
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