Revalorization of
L. "Baobab" pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to ...prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate chemical composition, macro- and microelements content, amino acids (AAs), total phenolic content (TPC), and antioxidant activity (AOA) of partially substituted composite flour (WF + BPF) were determined. The rheological properties of the composite flours were assessed using MIXOLAB. Moreover, an organoleptic evaluation of the baked cakes was performed with 20 trained panelists. The substitution with BPF significantly increased the total ash and crude fiber content in composite flour in a level-dependent manner, while moisture, crude fat, crude protein, available carbohydrates contents, and energy values were not significantly changed. Interestingly, macroelements such as Ca, K, and P were significantly increased, while Na was significantly decreased, whereas Mg content was not significantly changed. Similarly, microelements such as Zn, Fe, and Cu increased with the increase of BPF substitution. Significant increases in TPC and AOA were found by increasing the substitution with BPF. The biological value (BV), essential amino acid index (EAAI), protein efficiency ratio (PER), as well as essential amino acids (EAAs) requirement index (RI) were positively improved in WF + BPF. Adding BPF up to 10% not only improved the water absorption, α-amylase activity, and viscosity, but also caused a slight weakness in the gluten network, to produce a composite flour suitable for cake making. Conclusively, this study revealed that fortification with BPF up to 5-10% improved the nutritional quality without adverse effects on technological, and organoleptic characteristics and providing economic, commercial, and health benefits.
Snack bars, known as energy bars, are widely consumed worldwide as highly nutritive on-the-go products. Due to the date fruit's significant nutritional and functional characteristics, it can be an ...exceptional choice for developing snack bars. Dates contain a wide range of macro- and micronutrients known for their strong bioactive properties. The functional properties of date fruit have been demonstrated in the literature and include antioxidant, anti-inflammatory, anti-tumor, antihypertensive, and antimicrobial activities. This review summarizes the available studies investigating the potential application of dates for developing nutritive and functional snack bars. Date paste was used as a main ingredient at 55-90% concentrations. In addition, protein sources were used to provide protein-rich snack bars, as date fruit is considered high in carbohydrates and low in protein. Skim milk powder was the most common and favorable protein source, delivering significant amounts of protein with limited negative effects on sensory attributes. Incorporating other ingredients, such as cereals or legumes, was also explored; adding such dry ingredients can promote positive nutritional effects along with improving sensory attributes, mainly in terms of the bars' textures. Dry ingredients can significantly lower moisture content, reducing the bars' fracturability to acceptable ranges. Reduced moisture content can also significantly enhance the shelf-life stability, as observed by limited microbial growth. Furthermore, the incorporation of bioactive or functional ingredients such as fruit peels, plant seeds, or plant leaf extracts was also reported; such ingredients promoted significant enhancements in the contents of phenolics or flavonoids, for instance, leading to an increase in the bars' antioxidant potential. Though dates are rich in such bioactive components, incorporating additional bioactive ingredients can boost the dates' functional properties. In conclusion, this review shows the high potential of the application of dates for developing nutritious and functional snack bars. Taking this into account, the snack bar market has grown remarkably over the past decade; thus, providing well-balanced, nutritious, and functional date-based bars in markets worldwide is expected to show positive consumer acceptance.
Recently, saponins have been controversially discussed due to increasing evidence on their health promoting impacts. The present study aimed to determine the stability of saponins in vegetarian, ...broccoli-based bars (BBBs) incorporating chickpea (cp), soy (sb) and faba beans (fb) as protein sources after being subjected to different cooking methods. Commonly domestic ways of BBB preparation were microwaving, frying, frying and microwaving, steaming and baking. Saponins were analyzed by high-performance thin-layer chromatography (HPTLC) coupled to mass spectrometry (MS). Results indicated that HPTLC analysis with post-chromatographic derivatization and coupling to ESI-MS was capable of separating, identification and quantification of two saponin bands in chickpeas and faba beans, i.e. saponin B and 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyranone (DDMP) saponin. Defatted soy bean flour exhibited four bands (saponin B, DDMP saponin, derivatives of soyasaponins A and B). The total saponin content was 297, 4446, and 113μg·g−1 dw in chickpea, defatted soy bean flour, and faba beans, respectively. Pretreatments, for instance soaking and peeling of chickpeas and faba beans reduced the total amount of saponins by 8 and 35%, respectively. Subsequently, different cooking conditions significantly reduced the saponin content by 23–32%, 18–59% and 26–36% in sb-BBBs, cp-BBBs and fb-BBB, respectively. Particularly, the DDMP saponin/saponin B ratio was affected. Apparently, conversion of unstable DDMP saponin to saponin B has been observed during the treatments. However, percentile concentration of the different saponins in the processed BBB does not vary compared to the untreated BBB. Soy beans seem not only to be an adequate source of vegetative proteins, but might be also used as a source of valuable saponins. Finally, an efficient determination method was presented providing evidence for predicting the thermal impact on saponins in innovative vegetarian BBBs. In this regard, optimization of cooking conditions considering the retained saponin amounts is recommended, especially for designing new functional foods.
•The content of saponins in chickpeas, soy and faba beans was estimated by HPTLC.•The saponin stability in innovative broccoli-based bars (BBB) following different preparation techniques was assessed.•Soaking significantly affected the saponin content.•Saponin content was dramatically altered after cooking BBB with diverse methods.•Steaming had the lowest effect on saponins in the chickpea BBB.
•Innovative, vegetarian broccoli-based bars (BBBs) have been developed.•The BBBs are organoleptically well accepted.•Different cooking methods affected the phytochemicals content.•Frying caused the ...most adverse effects on BBBs.•Microwaving and baking seem to be best for retaining the bioactive compounds.
Recently, trend toward vegetarianism and veganism has globally increased. Effect of domestic cooking methods including microwaving, frying, frying/microwaving, steaming and baking on bioactive compounds of broccoli-based bars (BBBs) was investigated. Total phenolic content (TPC), antioxidant activity and phytochemicals were investigated. Subsequently, identification and quantification of dominant phenolics and glucosinolates were carried out. A sensory evaluation of cooked BBBs was performed, as well. Results indicate that health-promoting compounds in BBBs were significantly affected by cooking methods. Negligible change was found in TPC, whereas antioxidant activity was significantly affected. Cooking treatments except steaming and baking caused significant losses of chlorophylls, carotenoids, and flavonoids in the range of 20–51, 15–58, and 25–33%. Frying and frying/microwaving caused a loss of single phenolic compounds. Total glucosinolates content decreased significantly during frying, frying/microwaving, steaming, and baking, while microwaving did not. The presented data might be helpful for selecting the optimum processing conditions for innovative BBBs.
Iron-deficiency-induced anemia is associated with poor neurological development, including decreased learning ability, altered motor functions, and numerous pathologies. Siderophores are iron ...chelators with low molecular weight secreted by microorganisms. The proposed catechol-type pathway was identified based on whole-genome sequences and bioinformatics tools. The intended pathway consists of five genes involved in the biosynthesis process. Therefore, the isolated catechol-type siderophore (Sid) from
HM10 was evaluated through an anemia-induced rat model to study its potential to accelerate recovery from anemia. Rats were subjected to an iron-deficient diet (IDD) for 42 days. Anemic rats (ARs) were then divided into six groups, and normal rats (NRs) fed a standard diet (SD) were used as a positive control group. For the recovery experiment, ARs were treated as a group I; fed an IDD (AR), group II; fed an SD (AR + SD), group III, and IV, fed an SD with an intraperitoneal injection of 1 μg Sid Kg
(AR + SD + Sid1) and 5 μg Sid Kg
(AR + SD + Sid5) twice per week. Group V and VI were fed an iron-enriched diet (IED) with an intraperitoneal injection of 1 μg Sid Kg
(AR + IED + Sid1) and 5 μg Sid Kg
(AR + IED + Sid5) twice per week, respectively. Weight gain, food intake, food efficiency ratio, organ weight, liver iron concentration (LIC) and plasma (PIC), and hematological parameters were investigated. The results showed that ~50-60 mg Sid L
medium could be producible, providing ~25-30 mg L
purified Sid under optimal conditions. Remarkably, the AR group fed an SD with 5 μg Sid Kg
showed the highest weight gain. The highest feed efficiency was observed in the AR + SD + Sid5 group, which did not significantly differ from the SD group. Liver, kidneys, and spleen weight indicated that diet and Sid concentration were related to weight recovery in a dose-dependent manner. Liver iron concentration (LIC) in the AR + IED + Sid1 and AR + IED + Sid5 groups was considerably higher than in the AR + SD + Sid1 AR + SD + Sid5 groups or the AR + SD group compared to the AR group. All hematological parameters in the treated groups were significantly closely attenuated to SD groups after 28 days, confirming the efficiency of the anemia recovery treatments. Significant increases were obtained in the AR + SD + Sid5 and AR + IED + Sid5 groups on day 14 and day 28 compared to the values for the AR + SD + Sid1 and AR + IED + Sid1 groups. The transferrin saturation % (TSAT) and ferritin concentration (FC) were significantly increased with time progression in the treated groups associatively with PIC. In comparison, the highest significant increases were noticed in ARs fed IEDs with 5 μg Kg
Sid on days 14 and 28. In conclusion, this study indicated that Sid derived from
HM10 could be a practical and feasible iron-nutritive fortifier when treating iron-deficiency-induced anemia (IDA). Further investigation focusing on its mechanism and kinetics is needed.
Quinoa (Chenopodium quinoa) is classified as one of the pseudo-cereal grains rich in both macronutrients and micronutrients. This study tracks changes in the polyphenol composition of red quinoa (RQ) ...and yellow quinoa (YQ) seeds during germination. The antioxidant bioactivity of raw and germinated seed was also determined in vitro. Phenolic acids and their derivatives and flavonoids were identified by using HPLC-DAD and quantified after 0, 3, and 6 days of germination. Subsequently, the extracts of 6-day-old quinoa sprouts were prepared to biologically evaluate their functional properties against CCl4-induced oxidative stress in rats. The results indicated that antioxidant activity (AOA) of total phenolic compounds (TPC), and flavonoids significantly increased in RQ and YQ sprouts during germination up to 9 days. RQ sprouts exhibited stronger bioactive compound diversity than YQ sprouts as observed in HPLC analysis. Among the 11 and 8 quantified polyphenols, ferulic acid and quercetin were predominant phenolic acid and flavonoid in RQ and YQ sprouts, respectively. After 6 days of germination, 16 and 8 polyphenols were detected and quantified in RQ and YQ sprouts, respectively. Interestingly, the treatment of rats at a dose of 30 mg of Gallic acid Equivalent (GAE) kg−1 significantly reduced fasting blood glucose (FBG), alanine aminotransferase (ALT), aspartate aminotransferase AST, and total bilirubin (TIBIL) and improved liver inflammation. Furthermore, RQ and YQ sprouts improved the blood profile by significantly decreasing low-density lipoproteins (LDL) and very low-density lipoproteins (VLDL) and increasing high-density lipoproteins (HDL). Moreover, RQ and YQ sprout extracts significantly reduced malonaldehyde (MDA) and efficiently enhanced the reduced glutathione (GSH) and superoxide dismutase (SOD) activities in oxidative stress-induced rats as compared to CCl4-rats. In conclusion, red quinoa sprouts (RQS) and yellow quinoa sprouts (YQS) provide naturally synthesized polyphenols, possessing superior antioxidant activity, and their ethanolic extracts have promising effects and potential health benefits to counter induced oxidative stress. Incorporating quinoa sprouts as functional food ingredients should be considered and scaling-up its production is beneficial.
Abstract
This paper is a review of the number of experimental and CFD experiments performed with rib turbulators about the heat transfer and the at two pass channel. In respect to achieve higher ...thermal efficiency of gas turbines, efforts are made to raise the inlet temperature. The secondary fluxes resulting from the rib and U-shaped curvature play an important role enhancing heat transfer in the two pass ribbed channels. The ribs on the internal surface of cooling passage will increase the strength of heat transfer. This paper deals with the effect of tapered and straight two-pass channels with the influence of the variable rib cross-section on flow and heat transfer enhancement
Petroleum exploration has continued to impact negatively the Niger Delta region of Nigeria. Oil spills from petroleum exploration contaminate both the aquatic and non- aquatic environments and ...destroy the ecosystem which makes people in these regions to be prone to diseases such as cancer, cardiovascular diseases, neurodegenerative disease, infertility, and sterility and also poverty. Some oxidative stress markers of the liver and muscle of fish (
Clarias gariepinus
) from Apata, Araromi, and Mahin rivers (located in the Niger Delta region) were compared with those of fish samples from a clean fish farm (control) in order to assess the level of pollution of the rivers. A significant increase in malondialdehyde level and myeloperoxidase (MPO) activity as well as alterations in antioxidant status (glutathione peroxidase, superoxide dismutase, reduced glutathione, and glutathione S-transferase) was observed in the organs of fish samples from Apata, Araromi, and Mahin rivers compared with the control. A significant increase in the frequency of micronucleated polychromatic erythrocytes (MnPCEs) was also observed in the fish samples from these rivers in comparison with the control. Based on results of our research, we can conclude that these rivers are polluted mainly by oil spillage and other industrial activities; therefore, the consumption of aquatic organisms from these rivers and the use of water from the rivers for domestic activities might be unsafe.
Kaff-e-Maryam (Anastatica hierochuntica L.) is extensively used to treat a range of health problems, most notably to ease childbirth and alleviate reproductive system-related disorders. This study ...aimed to evaluate the effect of A. hierochuntica ethanolic (KEE), and aqueous (KAE) extracts on CCl4-induced oxidative stress and nephrotoxicity in rats using the biochemical markers for renal functions and antioxidant status as well as histopathological examinations of kidney tissue. A. hierochuntica contained 67.49 mg GAE g−1 of total phenolic compounds (TPC), 3.51 µg g−1 of total carotenoids (TC), and 49.78 and 17.45 mg QE g−1 of total flavonoids (TF) and total flavonols (TFL), respectively. It resulted in 128.71 µmol of TE g−1 of DPPH-RSA and 141.92 µmol of TE g−1 of ABTS-RSA. A. hierochuntica presented superior antioxidant activity by inhibiting linoleic acid radicals and chelating oxidation metals. The HPLC analysis resulted in 9 and 21 phenolic acids and 6 and 2 flavonoids in KEE and KAE with a predominance of sinapic and syringic acids, respectively. Intramuscular injection of vit. E + Se and oral administration of KEE, KAE, and KEE + KAE at 250 mg kg−1 body weight significantly restored serum creatinine, urea, K, total protein, and albumin levels. Additionally, they reduced malondialdehyde (MOD), restored reduced-glutathione (GSH), and enhanced superoxide dismutase (SOD) levels. KEE, KAE, and KEE + KAE protected the kidneys from CCl4-nephrotoxicity as they mainly attenuated induced oxidative stress. Total nephroprotection was about 83.27%, 97.62%, and 78.85% for KEE, KAE, and KEE + KAE, respectively. Both vit. E + Se and A. hierochuntica extracts attenuated the histopathological alteration in CCl4-treated rats. In conclusion, A. hierochuntica, especially KAE, has the potential capability to restore oxidative stability and improve kidney function after CCl4 acute kidney injury better than KEE. Therefore, A. hierochuntica has the potential to be a useful therapeutic agent in the treatment of drug-induced nephrotoxicity.
Antidiabetic properties of fermented foods have been previously demonstrated. This study aimed to examine the antidiabetic and hypolipidemic potential activities of L. plantarum fermented oat extract ...in Streptozotocin-induced diabetic rats. Firstly, inoculating 1% of L. plantarum starter culture in 10% whole oat flour in aqueous media resulted in 8.36 log CFU mL−1 and pH 4.60 after 72 h of fermentation at 37 °C. With time progression of oat fermentation, total phenolic content (TPC), antioxidant activity (AOA), and γ-aminobutyric acid (GABA) contents were significantly increased up to 72 h. On the contrary, a significant reduction in β-glucan content was observed only after 72 h of fermentation. Secondly, separated aqueous extracts, i.e., unfermented oat extract (UFOE) and L. plantarum fermented oat extract (LFOE) were examined in vivo in a rat model, which consisted of five groups. Group 1 (negative group, NR); GROUP 2 (positive group, STZ), intraperitoneally injected with a single dose of 45 mg kg−1 BW of Streptozotocin and administered 7 mL of distilled water orally per day; Group 3 (STZ+MET), diabetic rats orally administered 50 mg of metformin kg−1 BW daily; Group 4 (STZ+UFOE), diabetic rats orally administered 7 mL of UFOE daily; and Group 5 (STZ+UFOE), diabetic rats orally administered 7 mL of LFOE daily for 6 weeks. Monitoring random blood glucose (RBG) and fasting blood glucose (FBG) showed that both the UFOE and the LFOE alleviated hyperglycemia in the STZ-induced diabetic rats. The extracts were significantly efficient in improving serum lipid profiles as compared with the positive group. Moreover, liver and kidneys’ functions were improved, and both extracts promoted hepatoprotective and nephroprotective characteristics. Furthermore, the administration of the UFOE and the LFOE efficiently attenuated GSH, CAT, and SOD enzymes and decreased MDA levels as compared with the positive group. In conclusion, data indicate the potential of UFOE and LFOE in future strategies as functional supplements against diabetes and diabetes-related complications.
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