Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions

Designing Nutrition for Health-Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations

This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enhancing livestock diets to create functional foods through animal-based methods. Bioactive compounds found in these functional foods, such as essential fatty acids, antioxidants, carotenoids, minerals, vitamins, and bioactive peptides, are highlighted for their potential in promoting well-being and mitigating chronic diseases. Additionally, the review explores the functionality of food components within these products, emphasizing the critical roles of bioaccessibility, bioactivity, and bioavailability in promoting health. The importance of considering key aspects in the design of enhanced poultry diets for functional food production is thoroughly reviewed. The safety of these foods through the establishment of regulations and guidelines was reviewed. It is concluded that the integration of nutrition by design principles empowers individuals to make informed choices that can prioritize their health and well-being. By incorporating functional foods rich in bioactive compounds, consumers can proactively take steps to prevent and manage health issues, ultimately contributing to a healthier society and lifestyle.

Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure

Sea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, physicochemical properties (color, non-enzyme browning index, and rehydration ratio), and total phenol, total flavonoid, and ascorbic acid contents of sea buckthorn berries. The results showed that the IR-HAD time was the shortest, followed by the HAD, IRD, and PVD times, whereas the VFD time was the longest. The value of the color parameter L* decreased from 53.44 in fresh sea buckthorn berries to 44.18 (VFD), 42.60 (PVD), 37.58 (IRD), 36.39 (HAD), and 36.00 (IR-HAD) in dried berries. The browning index also showed the same trend as the color change. Vacuum freeze-dried berries had the lowest browning index (0.24 Abs/g d.m.) followed by that of pulsed-vacuum-(0.28 Abs/g d.m.), infrared- (0.35 Abs/g d.m.), hot-air-(0.42 Abs/g d.m.), and infrared-assisted hot-air-dried berries (0.59 Abs/g d.m.). The ascorbic acid content of sea buckthorn berries decreased by 45.39, 53.81, 74.23, 77.09, and 79.93% after VFD, PVD, IRD, IR-HAD, and HAD, respectively. The vacuum freeze-dried and pulsed-vacuum-dried sea buckthorn berries had better physicochemical properties than those dried by HAD, IRD, and IR-HAD. Overall, VFD and PVD had the highest ascorbic acid and total phenolic contents, good rehydration ability, and bright color. Nonetheless, considering the high cost of VFD, we suggest that PVD is an optimal drying technology for sea buckthorn berries, with the potential for industrial application.