•Total phenolic contents of lupin flour increased during solid-state fermentation.•Solid-state fermentation reduced the phytic acid content of lupin flour.•Microbiological counts of lupin flour ...increased during solid-state fermentation.•Solid-state fermentation reduced the molecular weight of lupin proteins.•Functional properties of lupin flour improved during solid-state fermentation.
The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour (LF) were investigated. Fibre fractions, in vitro enzyme protein digestion (IVPD), total phenolic contents, protein molecular distribution and colour attributes were also evaluated. Samples differed in their proximate composition except ash and fibre contents. The microbiological counts of the fermented LFs were generally higher (p < 0.05) than that of the unfermented LF. Phytic acid content and IVPD decreased (p < 0.05) in the fermented LFs. Also, the fermented LFs showed decreased (p < 0.05) water absorption capacity but increased swelling capacity. In addition, fermented LFs demonstrated reduction in colour attributes. Thus, the study indicated that SSF using Aspergillus sojae and Aspergillus ficuum can influence the physical, chemical and functional properties of LF. LF has great potentials in developing new nutritious food products and feed formulations when subjected to SSF.
The global concerns regarding the emergence of fungicide-resistant strains and the impact of the excessive use of fungicidal practises on our health, food, and environment have increased, leading to ...a demand for alternative clean green technologies as treatments. Photosensitization is a treatment that utilises a photosensitiser, light and oxygen to cause cell damage to microorganisms. The effect of photosensitization mediated by curcumin on Aspergillus niger, Aspergillus flavus, Penicillium griseofulvum, Penicillium chrysogenum, Fusarium oxysporum, Candida albicans and Zygosaccharomyces bailii was investigated using three methods. The viability of spores/cells suspended in aqueous buffer using different concentrations of curcumin solution (100–1000μM) and light dose (0, 24, 48, 72 and 96J/cm2) were determined. Spraying curcumin solution on inoculated surfaces of agar plates followed by irradiation and soaking spores/cells in curcumin solution prior to irradiation was also investigated. In aqueous mixtures, photosensitised spores/cells of F. oxysporum and C. albicans were inhibited at all light doses and curcumin concentrations, while inactivation of A. niger, A. flavus P. griseofulvum, P. chrysogenum and Z. bailii were highly significant (P<0.001) reduced by 99%, 88.9%, 78%, 99.7% and 99.2% respectively. On the surface of agar plates, spores/cells exposed to a light dose of 360J/cm2 sprayed with curcumin at 800μM showed complete inhibition for A. niger, F. oxysporum, C. albicans and Z. bailii, while A. flavus P. griseofulvum, and P. chrysogenum reduced by 75%, 80.4% and 88.5% respectively. Soaking spores/cells with curcumin solution prior to irradiation did not have a significant effect on the percentage reduction. These observations suggest that a novel photosensitization mediated curcumin treatment is effective against fungal spores/cells and the variation of percentage reduction was dependent on curcumin concentration, light dosage and fungal species.
•Photosensitization demonstrated broad spectrum fungicidal activity•The photosensitization effect was dependent on Curcumin, light dose and fungal species.•F. oxysporum and C. albicans were completely inhibited with Photosensitization mediated curcumin.•Soaking spores in curcumin solution prior to irradiation did not increase inhibition.•Spraying curcumin before irradiation can be effective in disinfecting surfaces.
Chinese cabbage (
L. subsp. chinensis) and Nightshade (
are popular traditional leafy vegetables consumed predominantly by rural Africans. Sun drying is adopted as a traditional method of postharvest ...preservation to store theses leaves during off seasons. The influence of different types of postharvest processing treatments, such as conventional oven drying, solar cabinet drying, sun drying and freeze drying, on the changes on colour properties and antioxidant components were investigated. Freeze-drying retained the ascorbic acid content, antioxidant activities, total chlorophyll content, green colour by reducing the colour difference (∆E). With regard to Chinese cabbage and Nightshade leaves, sun and microwave drying respectively had the most negative impact on all the identified phenolic compounds. The OPLS-DA and the UPLC-QTOF/MS and chemometric approach showed kaempferol-3-
-sophoroside, kaempferol-3-sophorotrioside-7-glucoside and hydroxyoctadecenedioic acid as the markers responsible for the separation of sun-dried samples from the other drying treatments in Chinese cabbage. Sinapoyl malate was not detected in sun-dried samples. Caffeoylmalic acid was identified as the marker compound to separate the other drying treatments from the microwave dried samples of Nightshade leaves. Trihydroxyoctadecadiene derivative and hydroxyoctadecanedioic acid were detected in microwaved samples. Due to the cost effectiveness, solar dryer cabinet treatment was recommended for drying both vegetables. The proximate analysis of solar dried functional powder of Chinese cabbage and Nightshade vegetables demonstrated higher contents of protein and dietary fibre.
•Mineral composition of plants is influenced by growing environment, plant genetics and management practices. These factors affect claims about nutritional value of food plants. The review identifies ...the key factors affecting mineral nutrient absorption.
Mineral composition of plants is influenced by the growing environment, plant genetics and management practices. This affects claims about nutritional value of food plants. This review attempts to highlight the various factors associated with absorption of mineral nutrients by plants. Influences of soil factors which can be physical, chemical, and biological are identified. Environmental factors such as temperature, seasonality, and CO2 levels as well as plant factors such as genetics, variety, root architecture, stage of growth etc. affect absorption of mineral nutrients. The role of agronomy in the form of fertilizer inputs, irrigation, plant densities etc. is also a significant factor in the availability and absorption of mineral nutrients. The practical significance of such a critical review of mineral absorption arises due to its implications for health and nutrition and the various claims made for nutritional value and dietary interventions. It is also of value to food producers to ensure that their produce meets the expectations of consumers who rely on such foods for diet and wellbeing. The topic is also of significant national and global importance for food policy and nutrition planning.
Protein sources are the second most important component in poultry diets. Due to the fluctuation in price of soybean meal (SBM) and persistent increase in feed prices, nutritionists have been ...exploring alternative protein sources. Replacement of SBM with alternative protein sources in poultry diets could reduce human-livestock competition for soybean and support the production of more animal protein. However, the use of alternative protein sources is limited to low inclusion due to the presence of anti-nutritional factors (ANF) such as glucosinolates (rapeseed meal), gossypol (cottonseed meal), non-starch polysaccharides (NSP) in lupin flour, high fibre (palm kernel cake), total phenolic contents and phytic acid (canola meal) known to impair animal performance, nutrient digestibility and feed utilization. As a processing technique, solid-state fermentation (SSF) has been researched for a long time in the food industry. An important objective of SSF is the production of enzymes, organic acids and other metabolites of economic importance. In recent times, SSF has been employed to enhance nutrient bioavailability, inhibit gut pathogenic bacteria and reduce ANF in plant protein sources resulting in improved nutrient digestibility, thereby improving performance and gut health of broiler chickens. Unlike pigs, there is still a dearth of information on feeding solid-state fermented feed ingredients to broiler chickens. This review aims to describe the nutritional value of the solid-state fermented products of rapeseed meal, canola meal, cottonseed meal, palm kernel cake and lupin flour on performance and intestinal health of broiler chickens.
The emerging botanical and native food industries have enormous potential for the development and delivery of authentic, delicious and unique foods and ingredients. The definition of provenance (e.g. ...authenticity, geographical origin) is of primary importance for these emerging food industries to gain access into different local and international markets. For example, the production of native food ingredients in Australia is based on the knowledge of the native flora (more than 25,0000 native species), local traditions and uses that might provide with new opportunities for the development and selection of new alternative ingredients and products. Overall, the utilization of these unique food ingredients is contributing with the development of new, attractive, delicious, healthy and nutritious foods. However, one important aspect of their utilization is the one associated with their provenance. Therefore, the definition, evaluation and understanding of provenance will provide with several economic advantages to the custodians and producers of this type of natural and plant ingredients.
Prior to consumption, African pumpkin leaves (
L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive ...metabolites, carotenoids, antioxidant activity, antinutrients and inhibitory effects on α-glucosidase and α-amylase activities were examined. A set of 14 bioactive metabolites were identified in raw and cooked African leaves using UPLC-QTOF/MS. The results showed that the four different types of household cooking methods had different effects on the bioactive metabolomics profile of African pumpkin leaves. In comparison to raw leaves and leaves cooked in other methods, the concentrations of six phenolic compounds, rutin, cryptochlorogenic acid (4-caffeoylquinic acid), pseudolaroside A, isorhamnetin 3-O-robinoside, quercetin 3-galactoside, and trans-4-feruloylquinic acid, were highest in stir-fried leaves. Of all household cooking methods tested, stir-frying increased the content of lutein, β-carotene, and zeaxanthin by 60.00%, 146.15%, and 123.51%, respectively. Moreover, stir-frying African pumpkin leaves increased the antioxidant activity (DPPH and ABTS) and the inhibition of α-glucosidase and α-amylase. Compared to all four methods of household cooking, stir-frying reduced the antinutritive compounds compared to raw leaves. This work provides useful information to the consumers on the selection of suitable cooking methods for African pumpkin leaves.
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible ...species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm
, 1641 cm
, and 2852-2926 cm
) in the MIR spectra show the main components in the AS samples. Principal component analysis (PCA) of the MIR data displayed the clustering of samples according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly (
< 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting.
Kakadu Plum
(Terminalia ferdinandiana
) as a Sustainable Indigenous Agribusiness.
In northern Australia, commercial use of plant products can provide Aboriginal people with important livelihood ...opportunities. Kakadu Plum (
Terminalia ferdinandiana
Exell.) is a species endemic to northern Australia with exceptional phytochemical properties and industry applications. Aboriginal people have a long history of customary use of many parts of this plant, and as scientific research provides evidence for commercial applications, it is under increasing demand. It has the highest level of ascorbic acid of any fruit in the world and also commercially important antioxidants. This paper reviews the unique characteristics of
T. ferdinandiana
fruit as a commercial plant product, the people and landscapes in which it grows, and the current state of knowledge for building a successful agribusiness based on these factors. It demonstrates the great potential
T. ferdinandiana
has as a sustainable Indigenous business and identifies the important research and development gaps that need to be addressed. These include improved understanding of taxonomy, floral biology, and drivers of variability in the properties in
T. ferdinandiana
leaves and fruit; better understanding of aspirations of Aboriginal suppliers for participation in the agribusiness supply chain; and specific supply chain models that suit Aboriginal suppliers of
T. ferdinandiana
to service a range of potential national and international markets.
Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical ...preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
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