► Wine grape pomace was fortified in yogurt and salad dressing. ► Fortified products had increased dietary fibre and polyphenol contents. ► Fortified products had delayed lipid oxidation during ...refrigeration storage. ► Fortified products were acceptable by consumers based on sensory study.
Wine grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3weeks of storage at 4°C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35–65% reduction of peroxide values in all samples. Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94–3.6% (w/w product), mainly insoluble fractions. Total phenolic content and DPPH radical scavenging activity were 958–1340mgGAE/kg product and 710–936mgAAE/kg product, respectively. The highest ADF was obtained in 3% WP-Y, 1% WP-I and 2% WP-T, while 1% WP-Y, 0.5% WP-I and 1% WP-T were mostly liked by consumers based on the sensory study. Study demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.
•Squid fillets were dried by freeze- (FD), hot air- (AD) and heat pump-drying (HPD).•FD retained the highest protein quality and digestibility, followed by HPD and AD.•AD caused the severest damage ...of myosin secondary or tertiary structure.•232 volatile compounds were firstly detected in fresh squid by GC×GC–TOFMS.•HPD samples had the highest total numbers and contents of volatiles.
The impacts of freeze drying (FD), hot-air drying (AD), and heat pump drying (HPD) on myosin structure, amino acid composition, protein digestibility and volatile compounds of squid (Todarodes pacificus) fillets were evaluated. Freeze-dried squids showed similar amino acid composition to that of raw squids, but differed from that of AD and HPD samples. The percentage of in vitro digestibility followed the order of FD (76.81%)>HPD (70.51%)>raw (67.99%)>AD (61.47%) samples. AD caused more damage to squid myosin structure than HPD, while FD effectively retained the myosin integrity. Drying decreased total number of volatile compounds, but increased the content of total volatile compounds based on GC×GC–TOFMS results. HPD and AD samples had the highest and lowest total numbers and contents of volatiles, respectively. In general, FD provided squids with the best quality, followed by HPD. Considering the production cost and product quality, HPD demonstrated the potential for industrial application.
Berberine, extracted from Coptis Root and Phellodendron Chinese, has been frequently used for the adjuvant treatment of type 2 diabetes mellitus, hyperlipidemia, and hypertension in China. Safety and ...efficacy studies in terms of evidence-based medical practice have become more prevalent in application to Chinese Herbal Medicine. It is necessary to assess the efficacy and safety of berberine in the treatment of type 2 diabetes mellitus, hyperlipidemia and hypertension by conducting a systematic review and meta-analysis of available clinical data.
We searched the English databases PubMed, ScienceDirect, Cochrane library, EMbase, etc., and Chinese databases including China biomedical literature database (CBM), Chinese Technology Journal Full-text Database, Chinese journal full text database (CNKI), and Wanfang digital periodical full text database. Relevant studies were selected based on the inclusion and exclusion criteria. Meta-analysis was performed with RevMan5.0 software after data extraction and the quality of studies assessment.
Twenty-seven randomized controlled clinical trials were included with 2569 patients. There are seven subgroups in our meta-analysis: berberine versus placebo or berberine with intensive lifestyle intervention versus intensive lifestyle intervention alone; berberine combined with oral hypoglycemic versus hypoglycemic alone; berberine versus oral hypoglycemic; berberine combined with oral lipid lowering drugs versus lipid lowering drugs alone; berberine versus oral lipid lowering drugs; berberine combined with oral hypotensor versus hypotensive medications; berberine versus oral hypotensive medications. In the treatment of type 2 diabetes mellitus, we found that berberine with lifestyle intervention tended to lower the level of FPG, PPG and HbA1c than lifestyle intervention alone or placebo; the same as berberine combined with oral hypoglycaemics to the same hypoglycaemics; but there was no statistical significance between berberine and oral hypoglycaemics. As for the treatment of hyperlipidemia, berberine with lifestyle intervention was better than lifestyle intervention, berberine with oral lipid lowering drugs was better than lipid lowering drugs alone in reducing the level of TC and LDL-C, and raising the level of HDL-C. In the comparative study between berberine and oral lipid lowering drugs, there was no statistical significance in reducing the level of TC and LDL-C, but berberine shows better effect in lowering the level of TG and raising the level of HDL-C. In the treatment of hypertension, berberine with lifestyle intervention tended to lower the level of blood pressure more than the lifestyle intervention alone or placebo did; The same occurred when berberine combined with oral hypotensor was compared to the same hypotensor. Notably, no serious adverse reaction was reported in the 27 experiments.
This study indicates that berberine has comparable therapeutic effect on type 2 DM, hyperlipidemia and hypertension with no serious side effect. Considering the relatively low cost compared with other first-line medicine and treatment, berberine might be a good alternative for low socioeconomic status patients to treat type 2 DM, hyperlipidemia, hypertension over long time period. Due to overall limited quality of the included studies, the therapeutic benefit of berberine can be substantiated to a limited degree. Better methodological quality, large controlled trials using standardized preparation are expected to further quantify the therapeutic effect of berberine.
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The skins of two white wine grape pomace (WWGP) and three red wine grape pomace (RWGP) from US Pacific Northwest were analyzed for their dietary fiber (DF) and phenolic composition. DF was measured ...by gravimetric–enzymatic method with sugar profiling by HPLC–ELSD. Insoluble DF composed of Klason lignin (7.9–36.1% DM), neutral sugars (4.9–14.6% DM), and uronic acid (3.6–8.5% DM) weighed more than 95.5% of total DF in all five WGP varieties. WWGP was significantly lower in DF (17.3–28.0% DM) than those of RWGP (51.1–56.3%), but extremely higher in soluble sugar (55.8–77.5% DM vs. 1.3–1.7% DM) (
p
<
0.05). Soluble polyphenols were extracted by acidified 70% acetone and measured spectrophotometrically. Compared with WWGP, RWGP had higher values in total phenolic content (21.4–26.7
mg
GAE/g DM vs. 11.6–15.8
mg
GAE/g DM) and DPPH radical scavenging activity (32.2–40.2
mg
AAE/g DM vs. 20.5–25.6
mg
AAE/g DM) (
p
<
0.05). The total flavanol and proanthocyanidin contents were ranged from 31.0 to 61.2
mg
CE/g DM and 8.0 to 24.1
mg/g DM, respectively for the five WGP varieties. This study demonstrated that the skins of WGP can be ideal sources of DF rich in bioactive compounds.
► Dietary fiber and polyphenols of 5 wine grape pomace (WGP) skins were analyzed. ► Two different phenolic extraction methods were compared. ► Red WGP skins are high in phenolics and dietary fiber. ► Adding 0.1% HCl plus 1
h ultrasonic improved extraction efficacy of phenolics. ► Results provided baseline data for developing innovative utilizations of WGP.
Cellulose nanocrystal (CNC) Pickering emulsion was prepared and incorporated into chitosan (CH) coatings (CH-PCNC, 0.1% CNC/3% oleic acid/2% CH) for improving hydrophobicity of coatings on Bartlett ...pears during long-term cold storage (1.7 °C and 90% RH). FTIR analysis of CH-PCNC films stored at both 43% and 83% RH showed no large absorption band at ∼3300–3400 cm−1 (–OH stretching), whereas that of CNC reinforced CH film (CH-CNC) stored at 83% RH exhibited a large increase compared to film stored at 43% RH. Water vapor permeability (0.06 g mm/m2·d·Pa) of CH-PCNC film was significantly (P < 0.05) lower than that of CH-CNC film (0.251 g mm/m2·d·Pa). These results suggested that CH-PCNC matrix is more stable than CH-CNC at high RH. CH-PCNC coatings significantly (P < 0.05) delayed ripening and reduced senescent scalding of Bartlett pears compared to Semperfresh™ coating during 3 months of storage. This study demonstrated the possibility of using CNC Pickering emulsions for enhancing the stability of hydrophilic chitosan-based coatings.
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•Cellulose nanocrystal Pickering emulsion was incorporated into chitosan coating (CH-PCNC).•CH-PCNC was more stable than CNC reinforced CH coating at high humidity.•Pears were coated by CH-PCNC, showing well adhesion on fruit surface.•CH-PCNC delayed ripening and improved storability of pears during cold storage.
The 3% chitosan solutions incorporating 10% fish oil (w/w chitosan, containing 91.2% EPA and DHA) with or without the addition of 0.8% vitamin E were prepared. Fresh lingcod (
Ophiodon elongates) ...fillets were vacuum-impregnated in coating solution at 100
mm Hg for 10
min followed by atmospheric restoration for 15
min, dried, and then stored at 2
°C or −20
°C for 3-weeks and 3-months, respectively, for physicochemical and microbial quality evaluation. Chitosan–fish oil coating increased total lipid and omega-3 fatty acid contents of fish by about 3-fold, reduced TBARS values in both fresh and frozen samples, and also decreased drip loss of frozen samples by 14.1–27.6%. Chitosan coatings resulted in 0.37–1.19 and 0.27–1.55 log CFU/g reductions in total plate and psychrotrophic counts in cold stored and frozen stored samples, respectively. Chitosan–fish oil coatings may be used to extend shelf-life and fortify omega-3 fatty acid in lean fish.
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•Dietary fiber-rich fractions were used to maintain the quality of frozen dough.•Texture changes were correlated with water loss, water distribution, thermal property and gluten ...property.•Konjac flour decreased ice crystal growth rate and improved water bound.•Potato flour decreased thermal temperatures and maintain secondary structure.•Okara flour maintain secondary structure and microstructure of gluten.
The effect of dietary fiber-rich fractions on the texture, thermal, water distribution, and gluten properties of frozen dough during storage was investigated. These fractions could greatly improve retention of the texture properties, which was mainly related to water loss, and changes in freezable water proportion (FW) and gluten secondary structure. Kinetic studies showed that the fractions could change the nucleation type and ice crystal growth rate, with konjac flour significantly decreasing the ice growth rate from 0.0177 to 0.0048. These fractions could decrease FW by 15%–27% and restrict water mobility during storage. Moreover, gluten β-sheets shifted toward β-turns, while the β-sheet values of potato and okara flours showed no significant change during storage. SEM confirmed that okara flour could suppress the deterioration of gluten. Generally, the potato, okara, and konjac flours represent excellent fortification materials that could improve the texture, reduce water mobility, and suppress deterioration of frozen dough during storage.
: The effects of different drying methods (40 °C conventional and vacuum oven, 25 °C ambient air and freeze dry) on the stability of two red wine grape (Pinot Noir, PN and Merlot, M) byproducts, ...pomace containing skins and seeds (P) and pomace containing skins only (S) were investigated. Freeze dried samples retained the highest bioactive compounds with total phenolic content (TPC) of 21.19–67.74 mg GAE/g d.m., anthocyanin content (ACY) of 0.35–0.76 mg Mal‐3‐glu/g d.m., DPPH antiradical scavenge activity (ARS) of 22.01–37.46 mg AAE/g d.m., and total flavanol content (TFC) of 30.16–106.61 mg CE/g d.m., followed with ambient air dried samples. All samples lost significant amount of bioactive compounds during 16 wk of storage at 15 ± 2 °C, in which ambient air and freeze dried samples had TPC reduction of 32–56% and 35–58%, respectively, but ARS in PN‐P and M‐P still remained more than 50 mg TE/g d.m. Overall, TPC, ARS, and TFC were higher in PN than in M, and higher in pomace than in skins, while reverse results were observed in ACY. Pomace extracts showed higher antibacterial efficiency against Listeria innocua ATCC 51142 than Escherichia coli ATCC 25922 with minimal inhibition concentration (MIC) of 3%, 6%, 4%, and 9% against E. coli, and 2%, 7%, 3%, and 8% against L. innocua for PN‐P, PN‐S, M‐P, and M‐S samples, respectively. Dietary fiber content of samples was 57–63% of total dry matter. This study demonstrated that Pinot Noir and Merlot pomace are good sources of antioxidant dietary fibers and may be incorporated into various food products as a functional ingredient.
Practical Application: Wine grape pomace (WGP), the byproduct of wine making, is a good source of polyphenols and dietary fibers and may be incorporated into various food products as a functional ingredient. This study reported the effect of four drying methods and storage at 15 ± 2 °C up to 4 months on the retention of polyphenols and antioxidant activity in two types of red WGP (with and without seeds). Antibacterial activity, dietary fiber content and the basic physicochemical properties of dried pomace powder were also reported. The information is essential for developing specific applications of the pomace.
One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for ...seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.
•Non-volatile taste components and volatiles in pressurised squids were investigated.•Pressurisation increased Cl− and volatiles, but reduced PO43− on Day 0.•At 600MPa, inosine monophosphate and ...volatiles were maximally reduced on Day 10.•Essential free amino acids and succinic acids were lower on Day 0 than on Day 10.•Pressure at 200MPa could improve umami and volatile aroma compounds of squids during shelf life.
The effects of high hydrostatic pressure processing (HHP at 200, 400 or 600MPa) on non-volatile and volatile compounds of squid muscles during 10-day storage at 4°C were investigated. HHP increased the concentrations of Cl− and volatile compounds, reduced the level of PO43−, but did not affect the contents of 5′-uridine monophosphate (UMP), 5′-guanosine monophosphate (GMP), 5′-inosine monophosphate (IMP), Na+ and Ca2+ in squids on Day 0. At 600MPa, squids had the highest levels of 5′-adenosine monophosphate, Cl− and lactic acid, but the lowest contents of CMP and volatile compounds on Day 10. Essential free amino acids and succinic acids were lower on Day 0 than on Day 10. HHP at 200MPa caused higher equivalent umami concentration (EUC) on Day 0, and the EUC decreased with increasing pressure on Day 10. Generally, HHP at 200MPa was beneficial for improving EUC and volatile compounds of squids.
