Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response

Phytochemicals and bioactive constituents in food packaging - A systematic review

Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.

A randomized, double-blinded study evaluating effect of matcha green tea on human fecal microbiota

Matcha green tea is made from powdered green tea leaves. Unlike regular green tea, Matcha green tea is believed to exert beneficial effects on the gut microbiota, as it is richer in nutrients such as tea catechins and insoluble dietary fiber. In the present study, we aimed to investigate the effects of consumption of Matcha green tea on the gut microbiota. Human participants were randomly assigned to a placebo (n = 16) or a Matcha green tea (n = 17) drink group and asked to drink the treatments for two weeks. Feces were collected from the participants pre- and post-treatment and fecal microbiota composition was analyzed by 16S rRNA metagenomic sequencing. The beta-diversity of microbial composition significantly (p<0.05) changed in MGT group but not in placebo group. In addition, the number of unique bacterial genera significantly (p<0.05) changed in the Matcha green tea group was 30, while it was only 3 in the Placebo group. Increase and decrease in abundances of Coprococcus and Fusobacterium, respectively, in the gut microbiota of Matcha green tea group, conferred potential health benefits to the host. The present study was registered in the UMIN Clinical Trial Registry (UMIN000043857).

Enhancing health benefits of bakery products using phytochemicals

There has been a growing interest in functional bakery products with enhanced health benefits, especially the prevention of some chronic diseases such as type 2 diabetes, cardiovascular diseases and neurodegenerative disorders. Fortification of wheat flour with phytochemicals, plant components with various bio-activities, is one of the promising approaches to improving public health with the ubiquitous consumption of baked goods. This chapter reviews the current knowledge of several representative phytochemicals, mainly plant polyphenols, including catechins, anthocyanins, fucoidan and quercetin extracted from various plant resources, and their application in bakery products, regarding their stability, impact on product quality and potential health benefits.

Induced changes of phenolic compounds in turmeric bread by UV-C radiation

Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL⁻¹), 10% (0.38 μg mL⁻¹), 1.25, 2.5, 5% (0.39 μg mL⁻¹), 10% (1.06 μg mL ⁻¹) and 0% (1.10 μg mL⁻¹). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.

Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs

This study was realized to determine the effects of whey protein isolate (5% w/v) based edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 °C or 60 d at -18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total phenolic content and antioxidant capacity than AE (P < 0.05). Results indicated that WPC containing ME delayed lipid oxidation in meatballs during both refrigerated and frozen storage (P < 0.05). Moreover, the use of AE in WPC suppressed microbial growth during both storage conditions (P < 0.05). The edible coating process had no negative effects (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and ME in WPC formulation inhibited lipid oxidation and microbial growth, and had the potential for extending shelf-life of meatballs by preserving the physicochemical properties.

The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery

Chocolate and tea leaves are considered the most valuable sources of highly bioactive polyphenols due to their potential anti-cancer properties and beneficial effects on the cardiovascular and nervous systems. The objective of the present study was the development of a sensory profiling modality that is correlated with the taste of the chocolate enriched with yellow tea phytochemicals. The additive concentration was optimized in white chocolate and the designed product was evaluated using the sensory profiling method. It was shown that the yellow tea extract in chocolate had a significant effect on the taste and color of the product. Addition of 2.0% yellow tea powdered extract increased the value of color acceptance and caused an intensification of the aromas, particularly the leafy taste, compared to the control samples. The next step of the study was to determine the influence of tea addition in white, milk and dark chocolate subjected to 6 months of storage. The designed chocolates were tested for their activity as antioxidants (DPPH, ABTS and ORAC assay) and cholinesterase inhibitors (AChE, BChE assay). It was confirmed that the yellow tea addition affected the activity of prepared chocolates with respect to radical scavenging activity and was highest for dark chocolate with yellow tea where the values were as follows: 4373 mg Tx/100 g (DPPH), 386 mg Tx/100 g (ABTS) and 4363 µM Tx/100 g (ORAC). An increase in the anti-radical activity of chocolate with yellow tea was found after 3 months of storage, but the subsequent 3 months of storage resulted in its reduction. AChE values ranged from 0.118 to 0.730 [µM eserine/g dw] and from 0.095 to 0.480 [µM eserine/g dw] for BChE assay. Total capacity to inhibit AChE and BChE differed depending on the type of chocolate and was negatively influenced by the half-year storage. Summarizing tested values for individual samples were higher, with increasing content of cocoa liquor and yellow tea extract in the product. The results of the research show that the use of yellow tea in confectionery is promising and may appoint a new direction in functional foods.

Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans (Phaseolus vulgaris)

The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W₁ (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W₂ (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.

A Dietary Intervention of Bioactive Enriched Foods Aimed at Adults at Risk of Metabolic Syndrome: Protocol and Results from PATHWAY-27 Pilot Study

Around a quarter of the global adult population have metabolic syndrome (MetS) and therefore increased risk of cardiovascular mortality and diabetes. Docosahexaenoic acid, oat beta-glucan and grape anthocyanins have been shown to be effective in reducing MetS risk factors when administered as isolated compounds, but their effect when administered as bioactive-enriched foods has not been evaluated.

OBJECTIVE

The overall aim of the PATHWAY-27 project was to evaluate the effectiveness of bioactive-enriched food consumption on improving risk factors of MetS. A pilot study was conducted to assess which of five bioactive combinations provided within three different food matrices (bakery, dairy or egg) were the most effective in adult volunteers. The trial also evaluated the feasibility of production, consumer acceptability and gastrointestinal tolerance of the bioactive-enriched food.

METHOD

The study included three monocentric, parallel-arm, double-blind, randomised, dietary intervention trials without a placebo. Each recruiting centre tested the five bioactive combinations within a single food matrix.

RESULTS

The study was completed by 167 participants (74 male, 93 female). The results indicated that specific bioactive/matrix combinations have effects on serum triglyceride or HDL-cholesterol level without adverse effects.

CONCLUSION

The study evidenced that bioactive-enriched food offers a promising food-based strategy for MetS prevention, and highlighted the importance of conducting pilot studies.

Evaluation of ethanol-based extraction conditions of sorghum bran bioactive compounds with downstream anti-proliferative properties in human cancer cells

Certain foods such as turmeric and green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity have been identified, indicating the further need for research and screening methods of high polyphenol sorghum varieties. This study was aimed at improving the extraction of sorghum bioactive compounds by using food-grade solvents using ethanol and citric acid. We used three sorghum varieties and green tea (GT) as a control. The extraction methods were screened for anti-proliferative properties in HepG2 and HCT-15 cancer cell lines, using a cell viability assay. Extraction conditions were improved for anti-proliferative compounds from a high-phenolic sorghum variety (HP), sumac sorghum (CS), and GT. HP was more effective at inhibiting cell viability than CB, CS, and GT. The results demonstrate an efficient method for extracting sorghum bioactive compounds for future anticancer research using food approved ingredients.

Stress-reducing effect of cookies containing matcha green tea: essential ratio among theanine, arginine, caffeine and epigallocatechin gallate

The stress-reducing effect of matcha, a high-quality fine-powdered green tea, has recently been clarified by animal experiments and clinical trials. However, the effect of matcha added to confectioneries is not clear. One aim of this study was to evaluate the relationship between matcha components and their stress-reducing effect in mice that were loaded with territorially-based stress. Adrenal hypertrophy, a marker of stress, was significantly suppressed in stress-loaded mice that had ingested matcha components, displaying a caffeine and epigallocatechin gallate to theanine and arginine (CE/TA) ratio of 2 or less. Another aim was to evaluate, in humans, the stress-reducing effect of matcha in cookies using test-matcha (CE/TA = 1.79) or placebo-matcha (CE/TA = 10.64). Participants, who were fifth year pharmacy college students, consumed 4.5 g of matcha in three pieces of cookie daily for 15 days. Salivary α-amylase activity, a stress marker, was significantly lower in the test-matcha group than in the placebo group. These results indicate that the CE/TA ratio of tea components is a key indicator for the suppression of stress. Moreover, matcha with a CE/TA ratio of 2 or less displays a stress-reducing effect, even if it is included in confectionery products. Such products may also benefit individuals who have no habit of drinking matcha as a beverage.

Functional and Bioactive Properties of Food: The Challenges Ahead

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