Summary
Multivitamin encapsulated nanoparticles that were produced by using a lipid‐based emulsion template were incorporated to fortify biscuits to obtain a low‐fat nutrient‐enriched food product. ...The present study involves the development of biscuits containing vitamins (A, D, B9 and B12) both in free (C1) and encapsulated form (C2). The quality attributes of the developed biscuits were further evaluated by determining their change in functional groups, textural properties, rheological characteristics and physical morphology. The storage modulus (G') was higher than loss modulus (G"), suggesting a viscous nature of the dough (C1 and C2); meanwhile, C2 had a harder and a crispier texture than C1 (hardness: 30.06 N > 15.84 N; fracturability: 15.84 > 26.18 N). FTIR spectra of C2 showed higher retention of nutritional attributes in baking conditions as compared to C1. SEM images demonstrate that C2 has a regular/spherical‐shaped morphology (size: 8.3 mm) with minimal fissures sustaining the baking conditions than C1 (size: 6.7 mm). The cumulative release (%) for all the vitamins of biscuits containing encapsulated nanoparticles (C2) was relatively low (i.e. ca. 1.1–2.6 times), indicating a good bioavailability and thermal stability of the fortified food product.
Poor bioavailability is one of the major limitations in the absorption of vitamins after oralintake. In this study, hydrophobic and hydrophilic vitamins are encapsulated in a lipid‐based double emulsion template.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Products from natural sources are being used from thousands of years. Banana is famous for its traditional, medicinal, and nutritional uses. It is rich in carbohydrates (22.84 g/100 g), provides ...energy about 370 kJ/100 g and it is considered to be one of the best sources of potassium (358 mg/100 g) that fulfils 8% of the daily recommended value. Along with the unique nutritional profile, banana possesses excellent medicinal properties. Banana is one of those fruits whose all parts could be processed, including its flesh and peel like banana chips, banana powder, banana biscuits, and most commonly banana juice.
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BFBNIB, DOBA, GIS, IJS, IZUM, KILJ, KISLJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indonesia, but until now have not been optimally utilized. Through food technology efforts, substituting ...sago worm into flour is very good for developing local food biscuits. This study aims to analyze the effect of Local Functional Flour (TFL) substitution on biscuits' sensory quality and moisture content. The study used a completely randomized design (CRD) with a one-shot group design. The TFL formulation consisted of sago worm, soybean, mung bean, and carrot. The best biscuits were selected using the weighting method on the sensory aspects of color, texture, aroma, and taste. Statistical analysis used the Kruskal-Wallis test at 95% CI. The results showed that there was no effect of TFL substitution on the sensory quality of biscuits from the aspects of color (p= 0,086), texture (p= 0,818), aroma (p= 0,126), and taste (p= 0,516). Biscuits with the best sensory quality were with 20% local flour substitution. Textural changes occurred in the biscuits during storage using plastic packaging in the second week of storage. The water content of biscuits stored in plastic packaging increased by 2,12 to 2,53%. In conclusion, TFL substitution did not affect the sensory quality of biscuits. Biscuits' sensory quality and water content can be maintained through storage in watertight containers.
Semi-sweet biscuits were prepared from flour from wheat cultivars with Single Kernel Characterization System hardness values ranging from 22 to 92. The impact of flour protein level on biscuit ...properties was compensated for by diluting flour samples of higher protein level with their isolated prime starch fraction. Biscuits prepared from hard wheat flour showed higher fracture stress than their soft wheat flour counterparts. Softer texture mainly resulted from higher porosity, resulting from larger pores. Furthermore, biscuit matrix strength also contributed to biscuit texture. Biscuit texture is strongly affected by wheat hardness and results from the interplay between different hardness-associated flour properties (damaged starch, protein quality, …) as well as from their effect on both biscuit structure and matrix properties.
•Semi-sweet biscuits were prepared from flour from wheat cvs. with varying hardness.•Hard wheat flour yields harder biscuits than soft wheat flour.•Biscuit texture strongly depends on biscuit structure, and mainly on porosity.•Biscuit porosity mainly depends on pore size and thus dough expansion during baking.•Biscuit matrix strength also affects biscuit texture.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Metal−organic frameworks (MOFs) have emerged as promising materials for smart sensing and imaging applications. Here, a novel micron-biscuit Mn(III)-based porphyrinic MOF is synthesized with the ...modulation of 4,4′-biphenyldicarboxylic acid (BPDC). The anisotropic growth of MOF is induced by the increased steric hindrance, yielding micron-biscuit Mn-TCPP(BPDC) MOF crystals. Mn(III), as a sealer, quenched the intrinsic fluorescence of porphyrin because of the ligand-to-metal charge transfer (LMCT) effect, and this disappeared fluorescence can be regularly restored and enhanced due to LMCT effect inhibition and release of free porphyrin derived from the water-induced two-stage ligand exchange (TSLE) between BPDC, porphyrin and water. The as-prepared MOF acts as an excellent “signal-on” luminescent water-sensing probe with low amount (2.5 μg/mL) that can efficiently realize the trace detection of water in various organic media with high sensitivity, especially in dimethyl sulfoxide (DMSO), the detection limit is as low as 0.04% (v/v). Moreover, Mn-TCPP(BPDC) was successfully used for sensing water content in real commercial samples. This MOF with the guest-induced TSLE not only provides inspiration for the design of new luminescent materials, but also widens the path for smart sensing.
•A novel micron-biscuit MOF Mn-TCPP(BPDC) was successfully synthesized.•The water-induced two-stage ligand exchange (TSLE) sensing mechanism was proposed.•Mn-TCPP(BPDC) presented high sensitivity and wide detection range for fluorescence water sensing.•Mn-TCPP(BPDC) exhibited a good ability of sensing water content in actual commercial samples.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Rapid detection of vanillin in food samples is important in food safety. In this work, lamellar C3N4 sheets were prepared by simple pyrolysis of melamine. The as-prepared C3N4 sheets were used to ...fabricate a vanillin electrochemical sensor. C3N4 was also successfully used to modify glassy carbon electrode and exhibited excellent sensing performance. Under the optimized condition, the prepared electrochemical sensor could linearly detect vanillin between 20 nM to 10 μM and 15 μM–200 μM with a low detection limit of 4 nM. In addition, the vanillin sensor was applied to detect vanillin in milk tea and biscuits.
•A high sensitive electrochemical based vanillin detection method was proposed.•A simple pyrolysis method has been proposed for graphitic carbon nitride preparation.•The electrochemical sensor has been successfully applied for vanillin detection in food sample.•Sensor should a linear vanillin detection from 20 nM to 10 μM and 15 μM–200 μM.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Abstract The YL113 die casting surface and middle layer are separated by machining and densities, porosities and mechanical properties of the YL113 die casting surface and middle layer are measured. ...Results show that the densities and mechanical properties of the total YL113 die casts are in between those of the YL113 die casting surface and middle layer and are identical to those of the YL113 die casting middle layer. The porosities of the die casting surface layer are smaller and fewer and its densities are bigger and mechanical properties are better than those of the middle layer. Effects of different die casting process parameters on the surface layer and the middle layer of die casting are different, of whom effects of the casting pressure and the biscuit thickness on them are most obvious. The densities and mechanical properties of the surface layers and the middle layers of die castings increase with increasing the casting pressures and the biscuit thicknesses. In addition, the effects of densities on the mechanical properties of the die casting middle layers are more obvious than those of the die casting surface layer.
We report the finding of the presence of carbon nanoparticles (CNPs) in different carbohydrate based food caramels, viz. bread, jaggery, sugar caramel, corn flakes and biscuits, where the preparation ...involves heating of the starting material. The CNPs were amorphous in nature; the particles were spherical having sizes in the range of 4-30 nm, depending upon the source of extraction. The results also indicated that particles formed at higher temperature were smaller than those formed at lower temperature. Excitation tuneable photoluminescence was observed for all the samples with quantum yield (QY) 1.2, 0.55 and 0.63%, for CNPs from bread, jaggery and sugar caramels respectively. The present discovery suggests potential usefulness of CNPs for various biological applications, as the sources of extraction are regular food items, some of which have been consumed by humans for centuries, and thus they can be considered as safe.
The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and ...Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant 6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests, anti-inflammatory significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
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