A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant capacity of propolis extract blends was measured using the fluorine method of oxygen radical ab- sorption capacity assay (ORAC assay). A synergistic antioxidant interaction was identified between green and brown propolis extracts, and the predictive model accused a binary mixture...
food science, polyphenols, antioxidants, nutrition, quality
Background: This study assessed the effect of a nutrition education interven- tion aiming to improve the knowledge and practices of under 5 years child- ren’s mothers on infant and young child feeding in peri urban areas of Bo- bo-Dioulasso in Burkina Faso. Methods: A total of 243 mothers of children under 5 years in the peri-urban of Bobo-Dioulasso were surveyed before and after the intervention using the FAO questionnaire for infant and young child feeding (IYCF) knowledge and practices...
noodles, flour, nutrition, analysis, bread
Chronic and potential non-healing wounds are a great challenge for patients, physicians, and wound care professionals and the health system. A balanced nutrition intake is essential for health as well as a speedy recovery of such wounds. The study objective was to compare chronic wound inpatients sup- plemented with food nutrient content with outpatients with their usual intake in a cross-sectional study. Patients’ food samples were taken for chemical analyses. The protein, beta-carotene,...
food science, wheat, starch, protein, fiber
Aflatoxin contamination of crops is frequent in warm regions across the globe, including large areas in sub-Saharan Africa and Burkina Faso. Aflatoxins and fumonisins are among the mycotoxins that have been increasingly reported to affect health and productivity of livestock globally. It cuts across the value chain, affecting farmers, markets, and finally consumers. However, aflatoxin contamination is a threatening issue in these staples and its negative effects on human health, most...
food science, wheat, flour, nutrition, processing
Recognizing the composition and modulation of the microbiome, a viable therapeutic tool for multi-targeted therapy is a new strategy that has recently been explored. Glucosamine (GS) is being studied for its prebiotic potential in addition to being the most abundant and naturally occurring amino mo- nosaccharide. The current study focuses on glucosamine’s prebiotic potential by assessing the stability of various GS concentrations (1% - 5%) in the ga- strointestinal tract (GIT) and its ability...
food science, protein, fiber, nutrition, sensory
With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the de- mand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds; evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1%...
food science, polyphenols, antioxidants, flour, protein
Easy and quick methods to quantify ethanol reliably in beverages are always important. In 2022, the Enzytec TM Liquid Ethanol test kit was approved as AOAC Official MethodSM 2017.07 Final Action after a collaborative study was conducted with different beverages such as kombucha, juices, and beer. Dur- ing set-up of this collaborative test, small sized companies asked to include the RIDA®CUBE Ethanol/RIDA®CUBE SCAN device since it is easy to use, suitable for a few samples only and contains the...
nutrition, color, analysis, chemistry
Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the ob- jectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots; evaluate the physicochemical, functional properties and functional groups of the purified inulin; determine the functional prop- erties of chicory roots inulin-maltodextrin and globe artichoke roots inulin- maltodextrin and compare it...
food science, starch, protein, fiber, nutrition
Background: Irritable bowel syndrome affects one in five Australians, with abdominal pain as one of the main symptoms. Lactoferrin, found in milk, is known for its anti-inflammatory properties, and the development of a novel microencapsulated form, Inferrin TM , may be useful in the treatment of irrita- ble bowel syndrome symptoms. The current study aimed to study the effec- tiveness of Inferrin TM compared to lactoferrin and a placebo on irritable bo- wel syndrome symptoms. Methods:...
food science, protein, nutrition, safety, analysis
In addition to the cashew nut, which is the main product, the cashew tree also produces the cashew apple which is considered a by-product. The cashew ap- ple has a high nutritional potential. Indeed, it is rich in vitamin C, caroteno- ids, dietary fibers, vitamins, sugars and mineral elements where are essential for human nutrition. In addition to its nutritional quality, the cashew apple has technological advantages: the edible part of the fruit is between 85% and 100% higher than that of...
polyphenols, antioxidants, protein, fiber, nutrition
Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fer- mentation was realized using two acetic acid bacteria: A. tropicalis CRSBAN- BVA1 and A. tropicalis CRSBAN-BVK2 for 21 days. Several parameters of the vinegar produced such as physico-chemical and sensory properties were de- termined. Microbial density during each step...
food science, nutrition, processing, quality, sensory
The aim of this review was to verify the risks of drug-nutrient interactions in the elderly. This is an integrative literature review, with a descriptive ap- proach, carried out through research in indexed databases, legislation and pharmacopoeias. Data collection took place in the year 2022, through the analysis of literature collected of the last 10 years collected. The data showed that many of the continuous drugs use by the elderly can lead to interactions of different orders with...
protein, nutrition, enzymes, analysis, chemistry
Milk fat contains a variety of nutritive and health-promoting compounds that guard against some disease. In the current system of global competition, when the quality of milk and milk products is not an option but rather a require- ment, therefore, determining the purity of milk fat is critical. This study aims to validate analytical methods for detecting palm oil in a mixture of milk fat and palm oil. Methods of this study was involved detection of non-milk fat in fat blinders by determining...
food science, nutrition, quality, storage, analysis
Insects are considered as an important source of essential nutrients because of their nutritional value which in turn is related to proteins, lipids, and mineral elements. In order to optimise the nutritional quality of insects, there is a need to identify processing and cooking methods that will result in higher re- tention of quality nutrients. Several researchers have investigated the effect of cooking methods on the nutritional quality of edible insects. The effect of cook- ing time on...
food science, protein, nutrition, processing, quality
We evaluated the potential of orally fed new food formulations to inhibit biomarkers reported to be involved in the causes of allergic asthma in mice. Asthma, a serious non-communicable disease, affects both adults and child- ren and can be undertreated. New functional foods could provide therapeutic approaches. Here, the anti-asthma mechanism of a new functional food and three isolated fractions produced by bioprocessing black rice bran with shiitake mushroom mycelia was evaluated in mast...
antioxidants, flour, protein, nutrition, processing
Aegle marmelos, widely known as bael, belongs to the Rutaceae family. It is one of the most inexpensive and appealing fruits, considered to be an essen- tial source of natural antioxidants and bioactive components. The major purpose of the research study was to investigate the nutritional composition and bioactive constituents of bael pulp, as well as to develop new value-added products that maintain the maximum quantity of nutrients. The developed food products were subjected to evaluate...
food science, antioxidants, flour, protein, fiber
Objective: The aim of this study was to determine body composition, gyne- cological, and obstetric data, sex hormones, and prolactin serum levels in pre- (PREW) and postmenopausal women (PMW) with breast cancer (BC) and compare them with a control group (CG) of healthy women. Methodology: BC patients without treatment or use of hormone replacement therapy, or hormonal birth control, and without data of metastasis were included. CG was matched for age, BMI, and menstrual cycle status. FSH, LH,...
protein, nutrition, analysis, health, composition
It has become necessary to assess how food processing methods affect qualit- ative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37˚C, 5 min), pasteurization (90˚C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic con- tent (TPC), and antioxidant...
food science, polyphenols, antioxidants, protein, nutrition
An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C, total phe- nolic content, and antioxidant of strawberry pulp were found 82%, 0.5%,
antioxidants, wheat, flour, fiber, nutrition
This work proposes to compare the extraction of total polyphenols and the coloring obtained after several series of decoction at 100˚C/20min, of whole or crushed leaves of Combretum micranthum. The total phenolic content of the extracts obtained after decoction was determined by Folin’s method. The color parameters were measured using a colorimeter based on the CIELAB system. The analysis of variance (ANOVA) shows significant differences (p < 0.05) on different parameters evaluated. The...
polyphenols, antioxidants, nutrition, quality, color
Due to the removal of antibiotic growth promoters (AGPs) and consumer pressure for antibiotic-free (ABF) or no antibiotics ever (NAE) poultry pro- duction, there is a need for sustainable alternatives to prevent disease in commercial poultry operations. Without AGPs, there has been a rise in dis- eases that were traditionally controlled by subtherapeutic levels of antibiotics in the diet. This has impacted the health of commercial poultry and has been a significant cost to poultry producers....
wheat, protein, fiber, nutrition, enzymes
The management of diabetes mellitus is based on lifestyle and dietary meas- ures suggesting the consumption of foods with a low glycemic index. The present study was conducted in order to propose food formulas based on white rice and white beans resulting in a lower glycemic response. For this, food formulations based on these foods were first made, in particular the formulation [75% white rice + 25% white beans] and the formulation [50% rice + 50% white beans]. Then, the biochemical...
flour, starch, protein, fiber, nutrition
Background: A balanced diet with a low glycemic index (GI) plays an important role in controlling and managing type 2 diabetes mellitus (T2DM). Here, we compared the GI of 2 flavors (vanilla and chocolate) of diabetes-specific nutri- tional (DSN) supplements to its comparator in healthy Indian adults under fast- ing conditions. Methods: This study was a 39-day open-label, non-comparative, single-center trial involving healthy adults aged between 18 to 45 years. The subjects received equal...
food science, antioxidants, protein, fiber, nutrition
Sweetness is a key dimension of sensory experience in food, and variations in the type and concentration of sweeteners can elicit distinct brain responses. In this study, electroen- cephalography (EEG) was employed to systematically evaluate neural activity elicited by different concentrations of sucrose solutions (1%, 3%, 5%, and 7%) and by non-nutritive sweeteners matched in perceived sweetness to a 7% sucrose solution (10% erythritol, 0.0133% sucralose, and 0.0368% stevioside). The results...
food science, nutrition, processing, quality, sensory
Mung bean is a rich protein source, but its native form has limited solubility and function- ality for food applications. As a promising agro-based crop, mung bean offers a sustainable alternative to traditional protein sources, especially in regions with limited access to re- sources. This study optimized mung bean protein hydrolysate (MBPH) production using response surface methodology (RSM), investigating the effects of alcalase concentration (2–7%) and hydrolysis time (2–7 h) on its...
food science, flour, protein, nutrition, processing
The Chinese mitten crab (Eriocheir sinensis) industry is currently facing the challenges of origin fraud, as well as a lack of precision and interpretability of existing traceability meth- ods. Here, we propose a high-precision origin traceability method based on a combination of stable isotope analysis and interpretable machine learning. We sampled Chinese mitten crabs from six origins representing diverse aquatic environments and farming practices, and analyzed their δ13C, δ15N, δ2H, and...
flour, protein, nutrition, processing, quality
Biomass-derived growth stimulants are widely recognized as green and economical solu- tions that can significantly enhance microalgae culture efficiency and optimize the bioman- ufacturing process of target products. In this paper, we investigated the effect of ethanol synergized with guaiacol (GA) on biomass and β-1,3 glucan accumulation in edible microal- gae, namely Euglena gracilis. The ethanol-induced mixotrophic mode significantly increased biomass and paramylon production by 12.68 and...
food science, antioxidants, protein, nutrition, color
The development of bakeable foods supplemented with probiotics requires novel strategies to preserve the functionality of probiotic cells during thermal and gastrointestinal stress conditions. The objective of the present study was to evaluate the protective effect of multilayer double emulsions (W1/O/W2) stabilized with pectin-protein complexes on the viability of Limosilactobacillus reuteri (Lr) under thermal treatment (95 ◦C, 30 min), storage (4 ◦C, 28 d), and simulated gastrointestinal...
food science, protein, nutrition, processing, sensory
In this study, the effects of enzymolysis on physicochemical properties, digestive charac- teristics, and flora regulation of the meal replacement powder (MRP) were investigated on the basis of the previously obtained compound MRP. The results showed that the color, water absorption index, and water solubility index of the MRP were obviously improved after enzymatic hydrolysis. The swelling power (1.43 ± 0.11 g/g, 25 ◦C) and water-holding capacity (4.66 ± 0.09 g/g) of the MRP (CE_1) were...
polyphenols, noodles, wheat, starch, protein
Pomegranate blackheart disease, as an internal disease affecting the global pomegranate industry, is difficult to identify externally and urgently requires non-destructive detection methods for rapid diagnosis. This study established discriminative models for blackheart disease severity in pomegranates by using near-infrared (NIR) spectroscopy and soft X- ray imaging techniques. The results showed that the optimal NIR-based discriminative model, constructed with a Random Forest (RF) algorithm...
polyphenols, wheat, nutrition, processing, quality
Fresh apple pulp from the Granny Smith variety was used at different levels (5–15% w/w) for yogurt production. Color, texture, microstructure, aroma, and sensory analyses were used to evaluate the effect of the apple pulp on the main characteristics of yogurt. Yogurts with apple pulp presented a lower brightness (L*) and an increased redness (a*) and yellowness (b*), which were significantly affected by the apple pulp concentration. The texture analysis revealed an improved consistency and...
food science, flour, protein, fiber, nutrition
This study aimed to evaluate the fluoride content and other key physicochemical properties in commercially available black tea infusions, with a focus on tea form and geographic ori- gin, in order to assess their contribution to total dietary fluoride intake. Methods: A total of 121 black tea samples were analyzed, including 66 loose-leaf, 42 bags, and 13 pyramid-bag teas. Infusions were prepared using standardized brewing protocols. Fluoride concen- trations were determined with an...
food science, nutrition, processing, quality, packaging
Rapeseed meal, a byproduct of oil extraction, is increasingly recognised as a valuable source of plant protein and health-promoting peptides. This study aimed to identify key proteins in cold-pressed rapeseed meal and assess their potential to release bioactive peptides through in silico hydrolysis using plant-derived proteases, namely papain, bromelain, and ficin. Proteomic profiling via two-dimensional electrophoresis and MALDI-TOF/TOF mass spectrometry revealed cruciferin as the dominant...
food science, antioxidants, flour, protein, nutrition
Bambara groundnut (Vigna subterranean) is an important legume grain in sub-Saharan Africa, including South Africa. Nevertheless, the peculiarity of being hard to cook and mill and the availability of antinutritional factors often limit Bambara groundnut (BGN) use in food applications. This study investigated the impact of dehulling and malting on the nutritional composition, antinutritional factors, and protein digestibility of flours obtained from three BGN varieties (red, cream, and brown)....
food science, polyphenols, wheat, flour, starch
The growing global prevalence of non-communicable diseases (NCDs) is drawing an increasing amount of attention to the health-promoting potential of whole-grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct physicochemical properties and playing vital roles in promoting human health. This review provides a comprehensive analysis of the dietary fiber compositions of various whole grains, including wheat,...
food science, polyphenols, wheat, flour, starch
The green synthesis of zinc oxide nanoparticles (ZnO NPs) using Artemisia absinthium L. extract has gained considerable attention due to its eco-friendly approach and potential applications in food science. This study investigates the synthesis and characterization of Artemisia-mediated ZnO NPs, focusing on their physicochemical properties. The nanoparti- cles were characterized using ultraviolet–visible spectroscopy (UV–Vis), Fourier transform infrared spectroscopy (FT-IR), field emission...
food science, polyphenols, starch, nutrition, quality
Growing interest in sustainable functional food ingredients has accelerated the search for green extraction methods for bioactive compounds. This study systematically evaluates the use of three emerging green solvents, namely γ-valerolactone (GVL), Cyrene™, and ethyl lactate (EL), as alternatives to conventional solvents for extracting phenolic antioxidants from rose hip (Rosa canina L.) fruit. Using maceration, ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), we...
food science, polyphenols, antioxidants, protein, fiber
Biocontrol is one of the most promising alternatives to chemical preservatives for food preservation. This study investigated the biocontrol potential of yeasts isolated from raw milk cheese against spoilage moulds. Eighty-four native yeast strains were screened for antagonistic activity against Penicillium commune, Fusarium verticillioides, and Mucor plumbeus/racemosus via confrontation using a milk-based culture medium. Fifteen strains from the species Pichia jadinii, Kluyveromyces lactis,...
protein, quality, sensory, texture, color
Spice by-products, often discarded as waste, represent an untapped resource for sustainable packaging solutions due to their unique, multifunctional, and bioactive profiles. Unlike typical plant residues, these materials retain diverse phytochemicals—including phenolics, polysaccharides, and other compounds, such as essential oils and vitamins—that exhibit controlled release antimicrobial and antioxidant effects with environmental responsiveness to pH, humidity, and temperature changes. Their...
food science, polyphenols, antioxidants, starch, protein
2-Phenylethanol (2-PE), an aromatic alcohol with a rose-like fragrance, is widely used in the food, pharmaceutical, and high-end cosmetic industries. In this study, a high-yield 2-PE-producing strain was isolated and identified as Saccharomyces cerevisiae based on morphological characterization and taxonomic identification. Fermentation medium com- ponents (carbon and nitrogen sources) were optimized through single-factor experiments in shaking flasks, and fermentation medium with 40 g/L...
wheat, starch, protein, quality, storage
Bread is consumed daily throughout the world as an important source of nutrients. How- ever, bakery products are highly susceptible to spoilage, especially fungal, which is a source of bread losses and a threat to food security and consumer health. The use of sourdough is the best alternative to chemical preservatives, while providing a number of advantages to baked bread. This review highlights the main areas in the field of bread protection and covers the principal representatives of...
polyphenols, antioxidants, wheat, flour, starch
The clean-label movement has markedly increased consumer demand for meat products free from synthetic additives, such as sodium nitrite, ascorbate, and phosphate. This review summarizes strategies to replace these additives with natural alternatives while preserving the functional and quality properties of traditionally cured meats. Nitrite replacement commonly employs nitrate-rich vegetables, alongside nitrate-reducing starter cultures or pre-converted nitrite powders for adequate nitric...
food science, polyphenols, antioxidants, protein, fiber
Lard imparts unique organoleptic properties that underpin its essential role in Chinese gastronomy; however, the specific lipid precursors contributing to its aroma remain un- clear. This study explores the flavor formation mechanism of lard by comparing its texture and aroma at two preparation temperatures, 130 ◦C and 100 ◦C. We identified a total of 256 and 253 lipids at these temperatures, respectively, with triacylglycerols (TGs) and diacylglycerols (DGs) being the predominant lipid...
food science, antioxidants, processing, quality, sensory
Nowadays, food traceability represents an important issue in the current context of trade agreements, which influence global food prices. Many consumers prefer to pay a higher price for a traditional cultivation regime of a certain food product that comes from a certain region, appreciating the taste of the respective foodstuff. The potato is now the world’s fourth most important food crop in terms of human consumption, after wheat, maize, and rice. In this context, 100 potato samples from the...
food science, wheat, starch, protein, fiber
The microencapsulation of olive oil plays an important role in food science and technology by controlling oxidative deterioration, improving emulsification, and preserving bioactive properties, ultimately benefiting product formulations in both the culinary and medical fields. This study is important in that it reveals the effect of the microencapsulation pro- cess on aroma compounds and provides a data set for investigating the potential use of powdered products. In this study, the...
food science, antioxidants, starch, protein, fiber
Apple pomace, a by-product from the production of concentrated juice, is a major con- tributor to global food waste. Despite its beneficial nutritional profile, apple pomace is predominantly disposed of in landfills. Rapid fermentation and spoilage caused by mi- croorganisms are compounding factors in this demise, despite significant research into upcycling strategies. Thus, there is an unmet need for economical approaches that allow for the preservation of pomace during storage and...
protein, nutrition, processing, quality, sensory
Soy sauce (SS) is one of the most popular condiments in the world. However, Nε- carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (5-HMF), harmful Maillard reaction products, are present in SS. Worse still, their primary sources in SS production remain unclear, and their contents increase during the consumption of heated SS. In this study, CML and 5-HMF were simultaneously monitored, and thermal treatment and the addition of natural product were used to simultaneously reduce their...
food science, polyphenols, antioxidants, wheat, starch
Postharvest losses and limited physiological knowledge restrict the conservation and year- round availability of underutilized crops such as Dioscorea trifida. This study characterized the postharvest behavior of Colombian purple D. trifida tubers and evaluated low-cost, GRAS-status technologies to improve storage performance in smallholder production systems. Tubers were stored for 34 days at ambient conditions (20 ◦C, 90% RH) and com- pared with treatments including cold storage, calcium...
food science, polyphenols, antioxidants, flour, starch
Flavonoids, widely present in Artemisia argyi (AA), offer potential health benefits but are limited in food applications because of their bitter taste, inadequate absorption, and sta- bility. Casein micelles encapsulation can enhance the flavonoid absorption, stability, and bioactivity. In this study, Artemisia argyi flavonoids (AAFs) were extracted using ultrasound- assisted extraction (UAE) to optimize the process. The glycosylation reaction between casein (CN) micelles and oat β-glucan...
polyphenols, starch, protein, fiber, nutrition
The cultured habitat of Eriocheir sinensis is a crucial factor influencing its nutritional quality. Therefore, it is essential to clarify the differences in the nutritional quality of Eriocheir sinensis reared in different habitats. This study investigated and compared the nutritional value of three edible parts (the hepatopancreas, gonads, and muscles) of female Eriocheir sinensis from three different habitats in the lower reach of the Yangtze River, with a special emphasis on lipid...
food science, flour, protein, nutrition, quality