Chemical Characterization of 29 Industrial Hempseed (Cannabis sativa L.) Varieties

Hemp is considered one of the potential novel crops for human and animal nutrition. This study aimed to determine the complete chemical composition of 29 different varieties of whole hempseeds. Fatty acid composition, amino acid profile, mineral composition, and cannabinoids content were also evaluated. All hempseed varieties were milled to obtain whole hempseed flour. Differences between hempseed varieties were significant (p < 0.05) for all measured parameters. Proximate composition results showed that crude protein and fat contents varied from 21.6-28.9% and 21.1-35.7%, respectively. Fatty acid profiles revealed that the three major fatty acids were linoleic acid (52.79-57.13%) followed by α-linolenic acid (12.62-20.24%), and oleic acid (11.08-17.81%). All essential amino acids were detected in all varieties, with arginine (12.66-17.56 mg/100 g protein) present in abundance, whereas lysine was limiting. Substantial differences were found in the mineral content, and potassium (509.96-1182.65 mg/100 g) and iron (5.06-32.37 mg/100 mg) were the main macro- and microminerals found. All cannabinoids were found in small traces and tetrahydrocannabidiol (THC) was only detected in five varieties. To conclude, the nutritional composition of hempseeds with hull makes them suitable to be added into the diets of humans or animals as a highly beneficial novel ingredient.

Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks

Betaine is a non-essential amino acid with proven functional properties and untapped potential for cereal food enrichment. While 3D printing represents a viable approach for manufacturing enriched cereal-based foods with novel shapes and textures, it is crucial to consider the impact of printing parameters and post-processing on the betaine content and properties of these products. The aim of this study was to investigate the influence of the infill level (20, 30 and 40%) of 3D-printed cuboid shapes and the post-processing techniques (drying oven, vacuum dryer, air fryer) of betaine-enriched oat-based snacks on the print quality, texture, and sensory properties, as well as the content of preserved betaine. The interaction of post-processing technique and infill level influenced the length deviation and texture properties, as well as the betaine content of snacks. Height stability was only influenced by post-processing technique. In general, oven-dried snacks showed the best dimensional stability, having the lowest width/length deformation (about 8%) at the infill level of 20%. Betaine was best preserved (19-31% loss) in snacks post-processed in a vacuum dryer (1281-1497 mg/g), followed by an air fryer and a drying oven, where betaine loss was in the range 28-55%. Air-fried snacks with 40% infill level had the highest values of instrumentally measured crunchiness (38.9 Nmm) as well as sensory test values for liking of texture (7.5), intensity of odor (6) and overall flavor (6). Overall, air frying proved to be a convenient and quick post-processing technique for 3D-printed snacks, but infill patterns for preserving betaine should be further explored. Vacuum drying could be used to preserve bioactive compounds, but efforts should be made to minimize its negative impact on the physical deformations of the 3D-printed products.

Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta

This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative activity, cooking behaviour, texture, colour and sensory properties of the cooked pasta was evaluated. WG preparations significantly increased the antioxidant potential (by 185-600%) as well as the content of phenolics (by 26-146%), flavonoids (by 40-360%) and potassium (up to three-fold) in the cooked pasta, depending on WG type and enrichment level. Flavonoids were dominantly present in the free form. Cooking resulted in a significant loss of flavonoids (39-75%) whereas phenolics were liberated from the matrix. The highest increase in total phenolics and antioxidant activity was exerted by the WG powder and extract. Pasta hardness and adhesiveness were increased, but encapsulated WG deteriorated cooking behaviour. The best-scored enriched pasta regarding sensory quality and texture was that enriched with WG powder at the low/moderate level.

Betaine as a Functional Ingredient: Metabolism, Health-Promoting Attributes, Food Sources, Applications and Analysis Methods

Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains-such as quinoa, wheat and oat brans, brown rice, barley, etc.-are generally considered rich sources of betaine. This valuable compound has gained popularity as an ingredient in novel and functional foods due to the demonstrated health benefits that it may provide. This review study will provide an overview of the various natural sources of betaine, including different types of food products, and explore the potential of betaine as an innovative functional ingredient. It will thoroughly discuss its metabolic pathways and physiology, disease-preventing and health-promoting properties, and further highlight the extraction procedures and detection methods in different matrices. In addition, gaps in the existing scientific literature will be emphasized.

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a "source of fibers". The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe-3.83 mg/kg fw) in comparison to CSCF (Fe-2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products.

Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets

Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value and high content of bioactive compounds. Commercial fruit and vegetable juices available in Serbian markets (n = 32) were analyzed for the physicochemical properties, chemical composition, and antioxidant activity. Relative antioxidant capacity index was used for the ranking of the juices according to antioxidant capacity, while antioxidant effectiveness of phenolic compounds contained in juice samples was investigated depending on phenolic antioxidant coefficients. Principal component analysis was applied to study the data structure. In addition, a multi-layer perceptron model was used for modeling an artificial neural network model (ANN) for prediction antioxidant activity (DPPH, reducing power, and ABTS) based on total phenolic, total pigments, and vitamin C content. The obtained ANN showed good prediction capabilities (the r2 values during training cycle for output variables were 0.942). Phenolic, pigments, and vitamin C contents showed a positive correlation with the investigated antioxidant activity. The consumption of commercial berry fruit juices available in Serbian markets may deliver great health benefits through the supply of natural antioxidants.

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3–22.5%), screw speed (SS, 500–900 rpm) and CRF content (20–40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 × 10−3), volume (2040 m3), degree of gelatinization (69.70%) and good color properties. Bulk density (110.33 g/L), density (250 kg/m3), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optimal extrudate. This study points to the possibility of a novel chicory enriched extrudate production with desirable physicochemical and sensory properties.

Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks

Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading fructans and its application (at 20% flour-based) in 3D-printed snacks. Bran was bioprocessed with Saccharomyces cerevisiae alone or combined with inulinase, Kluyveromyces marxianus, Limosilactobacillus fermentum, or commercial starter LV1 for 24 h. Fructans, fructose, glucose, and mannitol in the bran were analysed enzymatically. Dough rheology, snack printing precision, shrinkage in baking, texture, colour, and sensory attributes were determined. The fructan content of wheat bran was 2.64% dry weight, and in amaranth bran, it was 0.96% dry weight. Bioprocessing reduced fructan content (up to 93%) depending on the bran type and bioprocessing agent, while fructose and mannitol remained below the cut-off value for IBS patients. Bran bioprocessing increased the complex viscosity and yield stress of dough (by up to 43 and 183%, respectively) in addition to printing precision (by up to 13%), while it lessened shrinkage in baking (by 20–69%) and the hardness of the snacks (by 20%). The intensity of snack sensory attributes depended on the bran type and bioprocessing agent, but the liking (“neither like nor dislike”) was similar between samples. In conclusion, snacks can be enriched with fibre while remaining low in fructans by applying bioprocessed wheat or amaranth bran and 3D printing.

Utilization of Sugar Beet Pulp as Biosorbent for Molassigenic Metal Ions: Kinetic Study of Batch Biosorption

The sugar industry is facing problems with high amount of molassigenic metal ions remained after the purification step in sugar juice. In this investigation the application of unmodified sugar beet pulp as a weak monofunctional cation-exchange biosorbent for molassigenic metal ions (Na+, K+ and Ca2+) removal from the alkalized sugar juice was studied. The batch biosorption experiments were performed at temperature (70 °C) and pH (10.5) of alkalized sugar juice similar to industrial conditions. The highest removal efficiency was noticed for divalent Ca2+ (30.2%), while monovalent Na+ and K+ ions were removed with 10.9 and 9.1% efficiency, respectively. Biosorption equilibrium was established in 90 min for all tested metals. Sugar beet pulp characterization from the perspective of cation-exhange material was conducted. The structure of the biosorbent and an insight of the functional groups were also characterized by scanning electron microscopy and Fourier transform infrared spectroscopy. The biosorption data were analyzed using four non-linear kinetic (pseudo-first order, pseudo-second order and Elovich) and diffusion models (Weber-Morris). The time course data of biosorption processes fitted well to the pseudo-first and the pseudo-second-order kinetic models indicating ion-exchange and chemisorption as dominant mechanisms for metal ions removal from the alkalized juice. HNO3 as a desorption reagent showed the highest average molassigenic metal ions desorption efficiency (54.4%). Utilization of sugar beet biomass as cation-exchange material imposes as a potential solution for more successful sugar juice purification.

Utilization of Amaranthus spp. grains in food

Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.

Utilization of Amaranthus spp. grains in food

Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.

Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans

Cereal brans are by-products of the milling of cereal grains, which are mainly used as low value ingredients in animal feed. Wheat and oat bran is a rich source of bioactives and phytochemicals, especially phenolic compounds. Within this study, the application of ultrasound (US) technology to assist the extraction of phenolics from oat and wheat bran was investigated (20-45 kHz). Peleg's mathematical model was used to study the kinetics of ultrasound-assisted extraction (UAE) and subsequent stirring of total phenolic compounds (TPC). The surface morphology of cereal brans after extraction was studied using SEM analysis. The excellent agreement was determined between the values of TPC calculated from Peleg's mathematical model and actual experimental results. The constant that represents a time required for the initial phenolic concentration to be extracted to one-half of its initial value has been introduced (K_1/2). It was shown that the TPC extraction kinetics was dependent only on K_1/2 enabling fast kinetics fitting and comparison between extraction rates. Moreover, different values of K_1/2 constant could indicate the differences in brans composition and consequently different influence of US pretreatment on these samples.

Chicory (Cichorium intybus L.) as a food ingredient - Nutritional composition, bioactivity, safety, and health claims: A review

Chicory (Cichorium intybus L.) is a perennial herb from the Cichorium genus, Asteraceae family, and is worldwide cultivated. So far, chicory has been used mainly in animal feed, but also in several cases in the food industry: as salad, for teas and tea blends, for coffee supplementation, and as a source for the inulin production. Nowadays there is an increasing interest in chicory utilization for food production and supplementation. Some compounds present in chicory, such as polyphenols, inulin, oligofructose and sesquiterpene lactones may be considered as potential carriers of food functionality. This review describes nutritional, mineral and bioactive composition of the chicory plant and summarized the main biological activities associated with the presence of bioactive compounds in the different plant parts. Finally, the review explores possibilities of uses of chicory and its implementation in food products, with intention to design new functional foods.

The effect of storage temperature and water activity on aflatoxin B1 accumulation in hull-less and hulled spelt grains

BACKGROUND

In concomitance with shifts in climate conditions in recent years, an increasingly frequent emergence of Aspergillus flavus and aflatoxins in cereals has been observed. In this study the effects of temperature (15, 23, 30 and 37 °C) and water activity (a_w ) (0.85, 0.90, 0.95 and 0.99) on aflatoxin B₁ (AFB₁ ) production by A. flavus isolate inoculated on hull-less and hulled spelt grains were investigated.

RESULTS

The optimal conditions for AFB₁ biosynthesis were reached at 30 °C and a_w value of 0.99 in the all tested samples (hull-less grains, dehulled spelt grains and hulls). The AFB₁ accumulation was significantly higher in hull-less than in dehulled grains, that implicated a protective effect of spelt hulls. The levels of AFB₁ were about 10-170 times higher in hulls than in grains. In order to determine the possibility of predicting the occurrence of AFB₁ under different storage conditions mathematical models [second order polynomial (SOP) and artificial neural network (ANN)] were applied.

CONCLUSION

The achievement of such estimation facilitates further decisions on continuous monitoring of the potential hazard related to AFB₁ contamination of stored spelt-based food. The knowledge of the storage temperature and a_w effects on the AFB₁ content in spelt during the postharvest phase is of great practical importance. © 2019 Society of Chemical Industry.

Occurrence of aflatoxin B1 in Triticum species inoculated with Aspergillus flavus

Effects of climate change, global trade and technological changes in processing industries cause higher occurrence of Aspergillus flavus and aflatoxin B1 (AFB1) in cereal crops. Four Triticum species: common wheat (Triticum aestivum L.), spelt (T. aestivum ssp. spelta L.), Khorasan wheat (Triticum turgidum ssp. turanicum Jakubz.) and hybrid wheat (T. aestivum L.– F1) were examined for their response to A. flavus infection and production of AFB1. The grains were obtained from control and artificially field inoculated wheat with A. flavus isolates (No. 1 and No. 2) in the 2016 vegetation season in the region of Vojvodina (Northern province of Serbia). Spelt wheat showed the strongest response to the infection in comparison to other analysed wheat species due to specific physico-chemical characteristics of the hull. The weakest response to A. flavus infections was noted in Khorasan wheat. The highest AFB1 level (256 μg/kg) was observed in the dehulled spelt grains, in comparison to other species where the AFB1 in dehulled grains was not detected. The levels of AFB1 in spelt were about three times higher in hulls (648 and 97.3 μg/kg, respectively) in comparison to grains (256 and 30.7 μg/kg, respectively) in two inoculation treatments (A. flavus No. 1 and No. 2, respectively). In order to investigate the impact of wheat hulls on development of A. flavus, including the biosynthesis of toxic fungal metabolites, physico-chemical and structural properties of different Triticum spp. hulls were characterised. The highest value of the water absorption index and total dietary fibre were observed in spelt hulls in comparison to other wheat species. Additionally, the height value distribution of the fossilized stomatal apparatus of hulls indicates the diversity of spelt wheat compared to other wheat species.

Betaine in Cereal Grains and Grain-Based Products

Betaine is a non-essential nutrient which performs several important physiological functions in organisms. Abundant data exist to suggest that betaine has a potential for prevention of chronic diseases and that its dietary intake may contribute to overall health enhancement. Several studies have pointed out that the betaine status of the general population is inadequate and have suggested nutritional strategies to improve dietary intake of betaine. Cereal-based food has been implicated as the major source of betaine in the Western diet. This review summarizes the results on the betaine content in various cereals and related products. Attention has been given to the betaine content in gluten-free grains and products. It also discusses the stability of betaine during processing (cooking, baking, extrusion) and possibilities to increase betaine content by fortification.