Pistachios (one of 50 healthy foods) are essential for human health. The ripening stage is of great importance for food processing, as the chemical composition of this fruit is heavily influenced by ...its maturity level. For instance, as premature pistachio has unique green color, it can be used in desserts, sauces, ice creams, and chocolates, while mature pistachios often used as snacks. Considering that the nutrients in the pistachio kernel are dependent on various factors, especially environmental conditions, determining the amount of these compounds during the ripening stages of the pistachio kernel can considerably contribute to the appropriate harvest time and increase the duration of its storage period. Biochemical compounds such as carbohydrates, fats, and proteins are less affected by growth but may affect pistachio kernel taste and its nutritional value and health. The highest amounts of carbohydrates, fats, and proteins are available at the time of optimal harvesting when the hull is fully ripe. Phenolic compounds and antioxidant activity of pistachio decrease during ripening, and oil and fatty acid levels increase with the ripening period. In the case of the color parameter, the L factor decreases during the ripening period, and the a and b factors increase. Different stages of ripening have a significant effect on pistachio compounds. Nutrients in pistachio kernel are dependent on various factors that their diagnosis in different stages of growth contributes considerably to harvesting at the right time and increasing the storage period of this product.
This study was aimed to assess the effect of ɣ-irradiation (0 kGy, 5 kGy, and 10 kGy) on the microbial inactivation of selected pathogens (Bacillus cereus, Listeria monocytogenes, Staphylococcus ...aureus, Escherichia coli O157: H7, and Salmonella typhimurium), nutrient composition (lactose, protein, vitamin C, and fat quality), peptide profile, and antioxidant activities of a liquid formulation and powdered infant formula. Depending on the pathogens, the D10 values (kGy) were range from 0.28˗2.37 and 0.57˗6.13 for liquid formulation and powdered samples, respectively. Results also showed that except for L. monocytogenes and S. typhimurium, all inoculated pathogens were more sensitive toward irradiation in the liquid formulation. Furthermore, irradiation treatment did not bring any significant alteration in lactose and protein content of both types of samples while antioxidant properties and vitamin C levels were affected when irradiated in liquid formulation. However, irradiated powdered samples showed a significant dose-dependent increment in lipid oxidation up to 10 kGy, which led to detect the greater level of malondialdehyde by thiobarbituric acid-reactive substances assay. A dose of 5 kGy favours the release of small molecular protein fraction which can have a positive effect on the nutritional value of the irradiated infant formula.
•Effect of ɣ-irradiation on lactose, protein, vitamin C, and fat of infant formula.•Peptide profile and antioxidant value of infant formula affected by Ɣ-irradiation.•Radiation sensitivity of the targeted pathogens in two forms of infant formula.•A positive effect of a dose of 5 kGy on the nutritional value of infant formula.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Effect of insect flour on bread supplementation was evaluated. Such parameters like chemical composition of flours including amino acids composition, fatty acid profile, nutritional value, dough ...rheology, texture, and color were determined. The protein content of the insect flours ranged from 49.89% to 62.51%, fat from 8.37% to 29.64%, and total dietary fiber from 7.75% to 9.48%. The 10% share of insect flour contributed to a significant increase in the protein content compared to wheat bread, regardless of the type of additive used. The share of only 10% insect flour causes an increase of amino acid score (AAS) for lysine from over 40% to almost 70%, compared to wheat bread. In the fatty acid profile, the highest concentration of oleic acid was obtained from 42.95% for mealworm to 28.79% for cricket flour, palmitic acid from 23.76% for buffalo worm to 26.02% for cricket and linoleic acid from 31.26% for cricket flour to 26.93% for buffalo worm. Sensory analysis proved that addition of edible insects flour to bakery products is generally acceptable up to 10% of supplementation. The present results confirmed that edible insect flour can be used for bread production.
•Addition of insect flour improved biological value of bread.•Mealworm flour positively affected volume of wheat bread.•Buffalo worm flour had at studied proportion had negative effect on bread quality.•Mealworm and cricket flour has minor influence on bread color.•Mealworm flour positively influenced texture of wheat bread.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Display omitted
Marine microbiota is garnering increasing interest as a potential source of novel foods with enhanced nutritional and functional properties. In this study, the proximate composition ...and antioxidant capacity of five haloarchaea and microalgae species from the Andalusian Atlantic shoreline (Halobacterium salinarum, Haloarcula hispanica, Dunaliella salina, C5 and C13, and Picochlorum spp) were compared to two freshwater species (Chlamydomonas reinhardtii and Chlorella sorokiniana). All the species studied exhibited high protein content and antioxidant activity, with noticeable variations in total mineral content and fatty acid profile. Among the four extraction methodologies tested to prepare functional extracts, forced aqueous extraction followed by protein hydrolysis resulted in significantly greater yields and antioxidant activity, while microalgae demonstrated higher activity compared to haloarchaea tested in the present study. In conclusion, the diverse species examined displayed high nutritional and functional value, showing great potential to be part of the human diet as rich sources of readily available protein and antioxidant compounds.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The breeding of Cherax spp., initially conducted in Australia, has aroused interest in Europe and Italy over the past two decades. The use of these species in aquaculture has led to the study of ...their nutritional properties to evaluate the commercial potential and to identify biochemical haemolymphatic parameters which may be of use when monitoring the health status of farmed animals. Moisture, ash, lipid, protein and fatty acid contents of the abdomen muscle of Cherax destructor and Cherax quadricarinatus were evaluated in this study and compared with other crustacean species. Haemolymphatic levels of glucose, triglycerides, cholesterol and lactate dehydrogenase were also measured. The two species did not show significant differences in nutritional or biochemical haemolymphatic parameters (except for glucose) and were found to possess good nutritional values for human consumption.
•Cherax quadricarinatus and Cherax destructor showed similar and satisfactory contents of minerals, lipids and proteins.•Hemolymphatic cholesterol, lactate dehydrogenase and triglyceride levels were similar in C. quadricarinatus and C. destructor.•C. quadricarinatus showed significantly lower glucose levels in the hemolymph compared to C. destructor.•C. quadricarinatus and C. destructor showed high levels of oleic acid and eicosapentaenoic acid (EPA).
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole ...soybean flour (WSF). Results showed that total protein, vitamin B1, vitamin B2, and β-carotene of WSF increased after fermentation. Fermented whole soybean flour (FWSF) showed higher essential amino acids contents and essential amino acid index. There was no significant change in ash, Fe, Ca, Zn, and K content (P > 0.05). SSF treatment caused a significant decrease in lipids, crude fibre, and antinutritional factors (lipoxygenase-1, lipoxygenase-3, trypsin inhibitor, and urease) (P < 0.05). Seven phenolic acids were detected and increased significantly after fermentation (P < 0.05). Concerning the isoflavones, the contents of genistein, daidzein, and glycitein significantly increased (P < 0.05). Fermentation of soybeans considerably increased radical (DPPH and hydroxyl) scavenging activities and ferrous ion chelating ability. These results indicated that SSF was a promising approach to enhance both the nutritional value and bioactivity of WSF.
•Solid-state fermentation improved the nutritive value of whole soybean flour.•Solid-state fermentation lowered or even inactivated the soybean anti-nutrients.•Fermented whole soybean flour contained more genistein, daidzein and glycitein.•Solid-state fermentation enhanced antioxidant activity of whole soybean flour.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Kombucha is a potential probiotic tea-based drink with increasing worldwide consumption. Studies on this probiotic beverage are growing rapidly, especially about micronutrients and microbial ...population. As such, the present study performed the molecular identification of the microorganism and evaluated 5-methyltetrahydrofolate content by HPLC-DAD, phenolic compounds, flavonoids, carotenoids, antioxidant activity by spectrophotometric methods, and physicochemical composition of green tea kombucha on fermentation days 1, 3, 7, 14, and 21. DNA sequencing identified the Microbacterium genus as predominant. However, was unable to safely determine the species level because of the rRNA 16S gene sequence similarity between four species M. ureisolvens, M. yannicii, M. chocolatum e M. atlanticum. The concentration of 5-methyltetrahydrofolate found on the third day was 39.12 ± 1.32 μg/mL (liquid) and 45.78 ± 8.42 μg/mL (polymeric biofilm); On the twenty-first day it was 50.87 ± 3.56 μg/mL (liquid) and 54.88 ± 3.89 μg/mL (polymeric biofilm). Total phenolic compounds increased with fermentation; however, flavonoids and carotenoids were degraded by the process. The information on 5-methyltetrahydrofolate is unprecedented and highly relevant for food guidelines, since related deficiencies can lead to fetal malformation in the first three months of pregnancy. Lastly, the best fermentation time to obtain 5-methyltetrahydrofolate and others bioactive compounds is between days 7–14. Further analyses are also encouraged to understand the bioavailability of the vitamin.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•The nutritional value of mysore thorn borer was determined and compared to mealworm larva and conventional food sources.•Mysore thorn borer is a good source of nutritional and functional ...compounds.•The nutritional content of mysore thorn borer is comparable to conventional livestock.•This study demonstrates the suitability of mysore thorn borer as alternative food source able to solve nutritional problems.
There is increasing interest in using insects as an alternative nutrient source and Mysore thorn borer (MTB) (Anoplophora chinensis) might have nutritional and functional relevance for humans. The nutritional composition of MTB (amino acids, fatty acids, and elements profiles) was examined and compared with mealworm larva (MWL) (Tenebrio molitor). MTB was found to contain 19 amino acids, including all essential amino acids. A total of 16 fatty acids were detected including polyunsaturated fatty acids (e.g. α-linolenic acid and linoleic acid). Moreover, MTB had a low n − 6/n − 3 ratio and contained some essential elements, such as iron, zinc, calcium, and potassium. These results demonstrated that MTB might be a potential source of nutritional compounds for human consumption.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The present study aimed to reformulate beef burgers to make them healthier through total replacement of pork backfat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils ...emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as “high omega-3 content”. Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backfat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.
•The animal fat replacement increased PUFA and decreased SFA contents.•The use of Al and WG oils increased vitamin E content and prevent lipid oxidation.•The use of algal oil emulsion is the best strategy to develop a healthy burger.•The algal oil increased the DHA amount and can be claimed as high omega-3 content.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
PDF
