The Effect of Temperature and Solvent Concentration on Chemical and Physical Properties of Carrageenan from Gracilaria gracilis

In this study, the characteristic properties of pumpkin pulp flour (PPF) obtained from the waste of the pumpkin seed production were determined. The pulp parts of the de-seeded and peeled pumpkins were used for this purpose. Proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), mineral content, amino acid content, β-carotene content, pH, color, glass transition temperature (Tg), water holding capacity (WHC), oil holding capacity (OHC), swelling capacity (SC), emulsion stability (ES) and emulsion activity (EA) values of PPF were determined. PPF had a low lipid content (0.72±0.06%) and a high ash content (8.34±0.19%). The pH, Tg, TDF, IDF, SDF, WHC, OHC and SC values are 5.61±0.01, 19.19±1.86°C, 26.13±0.17%, 19.82±0%, 6.31%±0.35, 12.91±0.40 g/g, 3.74±0.10 g/g, 12.48±0.57 mL/g, respectively. PPF were a rich source of glutamic acid, glycine, and aspartic acid, and contains high levels of potassium among major elements, and iron among minor elements.

Pumpkin seeds are rich source of nutrients and beneficial bioactive compounds. In Sri Lanka, pumpkin seeds are discarded without being used. Physicochemical characteristics of seeds and functional properties of pumpkin seed flour (PSF) of two varieties of <em>Cucurbita maxima </em>(Suprema and <em>Bingha F1</em>) and one variety of <em>Cucurbita moschata </em>(<em>Padma</em>) were determined. Seeds collected from each variety were subjected to different treatments before preparation of PSF: roast at 80-90°C for 15 min, germinate and dry at 50-60°C for 4h, and dry at 50-60°C for 4h as the control, prior to prepare PSF. Antioxidant activity, total phenolic, total flavonoids and flour properties such as water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC), emulsion stability (ES), organic molecule absorption capacity (OMAC)) of nine types of PSF were determined. A sensory evaluation (Hedonic scale) was conducted to determine the effect of 25, 50 and 75% substitution with PSF in biscuit production. The variety × treatment interaction effect was significant (p&lt;0.05) for WRC, OHC, SC and OMAC but not for WHC and ES. Germinated and dried PSF of the Suprema variety possessed the highest WHC (6.31±0.16 g/g), OHC (3.23± 0.07 g/g) and SC (6.00±0.28 mL/g) while the highest antioxidant activity (90.06±0.24%) and flavonoid content (19.87±1.08 mg QE/g) were observed in germinated dried seeds of <em>Bingha F1 </em>variety PSF. In roasted PSF, the highest phenolic content (1.52±0.02 mg GAE/g) was in <em>Bingha F1 </em>variety. Substitution with 25% PSF was selected as the optimum level in formulation of biscuit with the acceptable sensory attributes. Hence, PSF possesses a high potential as a source of functional food ingredient in the food manufacturing industry.

Characterization of two prickly pear species flowers growing in Tunisia at four flowering stages

Cassava pulp is used to develop dietary fiber from prospective local resources to boost its added value and applications. Extrusion and an acid-heat treatment were used to alter cassava pulp into nutritional fiber. The goal of this study was to characterize the chemical compositions, physical-chemical functional features, and yield of dietary fiber products produced by the extrusion and acid-heat processes. Total dietary fiber (TDF) content was 89.24%, starch content was 9.7%, water holding capacity (WHC) was 12.07 g/g, oil holding capacity (OHC) was 3.99 g/g, swelling capacity (SC) was 17.8 ml/g, bulk density (BD) was 0.2 g/ml, and yield was 50% for the dietary fiber produced by the acid-heat treatment. While the extrusion process produced dietary fiber with TDF content of 50.86%, starch content of 47.28%, WHC of 9.96 g/g, OHC of 0.81 g/g, SC of 12.99 ml/g, BD of 0.6 g/ml, and a yield of 90%. Acid-heat treatment was successful in eliminating starch constituents, raising TDF, and raising WHC and OHC values. The extrusion procedure did not raise TDF or OHC and could not eliminate components of starch, however, it might increase WHC by swelling the starch granules.

Objective: The aim of the current study was to evaluate the black salsify (Scorzonera hispanica L.) as a potential source of inulin and to characterize the physicochemical properties of isolated polysaccharide.Methods: The carbohydrate content in its roots and leaves was analyzed by high-performance liquid chromatography with refractive index detection (HPLC-RID) method. Microwave-assisted extraction was performed for isolation of inulin from black salsify roots. The obtained polysaccharide was characterized by HPLC-RID method, HPLC size-exclusion chromatography, and Fourier transformed-infrared spectroscopy. Functional properties as swelling capacity, solubility, and water-holding and oil-holding capacities (OHCs) were also evaluated.Results: Black salsify (S. hispanica L.) roots were evaluated as a rich source of inulin (22% dw) and 1-kestose (6.25 g/100 g dw). The isolated inulin (yield 20%) was characterized with average degree of polymerization 17, with polydispersity index (1.04) that was near to medium-chained inulin. This polysaccharide showed better OHC than water-holding capacity, and it was characterized with swelling capacity 0.5 ml/g sample.Conclusion: For the first time, inulin was isolated from black salsify roots. The chemical characterization of inulin reveals the potential of this plant to be used as a valuable source of this polysaccharide for future application in food technology and pharmaceutical industry for dietary fibers, stabilizer, and coating agent.

Brewers’ spent grain (BSG), one of the major by-products of the brewing industry, has been mainly used as fertilizer or animal feed. Nevertheless, BSG was shown to contain a number of potentially high-value components such as insoluble dietary fiber (IDF). Recently, most studies on health benefits associated with IDF have been demonstrated. In the present study, the water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and bile salts binding of the different insoluble dietary fiber extracted from BSG were tested in vitro. The results showed WHC, SC and OHC of the different IDF increased greatly. The WHC, SC and OHC of IDF extracted by alkaline hydrolysis were 2.63±0.11, 1.31±0.06 and 2.33±0.09 fold of BSG, respectively. The WHC, SC and OHC of IDF extracted by enzymatic hydrolysis were 2.94±0.14, 1.96±0.09 and 2.87±0.13 fold of BSG, respectively. We also investigated the in vitro binding of bile salts by BSG and IDF. IDF extracted by enzymatic hydrolysis showed a greater bile salts binding capacity than IDF extracted by alkaline hydrolysis. Bile salts binding by IDF may influence cholesterol lowering and lipid metabolism in body. It can be concluded that IDF extracted from BSG may have potential application as a food additive in functional foods.

This study investigated the physical and functional properties of Syrian dried kishk (SDK) treated with 0, 5, 10 and 15 kGy doses of gamma irradiation. Physical and functional analyses of SDK were evaluated immediately after irradiation. Used doses of gamma irradiation significantly increased Tap density (TD), carr index (CI), Hauser’s ratio (HR), angle of repose, oil holding capacity (OHC), and solubility. While, the same doses of gamma irradiation (5, 10, and 15 kGy) reduced bulk density (BD), hydrophilic-lipophilic ratios (HLR), and least gelations concentration (LGC). Laboratory examination revealed that there were no significant changes between irradiated and non-irradiated groups in water holding capacity (WHC), swelling index (SI), swelling capacity (SC), foaming capacity (FC), foaming stability (FS), emulsion activity (EA) and emulsion stability (ES). Gamma irradiation showed slight, but significant effect on the physical and functional characteristics of SDK analysis, but the values of the analyzed parameters were still within the permissible limits approved by the national and international standards.

Physicochemical and functional properties of coconut (Cocos nucifera L) cake dietary fibres: Effects of cellulase hydrolysis, acid treatment and particle size distribution

The potential applications of banana peel waste can resolve environmental issues; however, the potentials of banana peels as antidiabetic remain unexplored. Therefore, the present work was carried out to investigate the biofunctional and surface properties of banana peel dietary fibre (BPDF) and its enzyme inhibitory activities. The water holding capacity (WHC), oil holding capacity (OHC), swelling capacity (SC), and glucose absorption capacity (GAC) were measured, and the glucose retardation index (GDRI) was analysed. The inhibitory effect of BPDF against α-amylase activity was also observed. The findings showed that the WHC (0.7 g/g), OHC (0.3 g/g), SC (0.73 mL/g), GDRI (6.58 - 31.72%), and GAC (0.162 - 19.211 mmol/g) of BPDF could have the potential in regulating diabetes, and explain the physiological effects of dietary fibre. The surface morphology of BPDF was analysed using scanning electron microscope. Interestingly, BPDF hampering effects on the diffusion of glucose through α-amylase inhibitory activity with IC50 8.9 µg/mL was found to be comparable to acarbose (IC50 8.6 µg/mL), thus showing potential in lowering postprandial blood glucose (type 2 diabetes mellitus).

Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments

Golden melon skin (GM) is an underexploited plant resource in Nigeria from which cellulose (GMC) was isolated and characterized. Characterization was achieved using Fourier transform-infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis, and scanning electron microscopy. GMC was further evaluated for its water holding capacity (WC), oil holding capacity (OC), water swelling capacity (SC), and heavy metal adsorption capacity. FT-IR spectroscopy revealed peaks corresponding to GMC, while the XRD diffraction planes exhibited by GMC were typical of cellulose I crystals with a crystallinity index of 40% . The thermal degradation of GMC revealed a first mass loss at 190–295 °C, second loss at 305–410 °C, and third loss 285–430 °C . The WC was 11.62 g/g, OC was 2.75 mL/g, and SC was 9.32 mL/g. The heavy metal adsorption capacity of GMC toward Cu (II) was 34.52 mg/g, and it was 28.73 mg/g toward Pb (II) in an aqueous solution. These results show that GM is a potential source of cellulose, which might have useful applications.

Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly used in the food industry. The properties tested were water and oil holding capacities, viscosity, line-spread; emulsification activity and freeze-thaw stability. The extracted chia gels from seeds and flour were analyzed for moisture, ash, protein, crude fiber, oil, and fatty acid profile. Water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw stability of the extracted chia seed gel were similar to guar gum, and gelatin. Chia gel is a polysaccharide based gel mainly consists of crude fiber (58%) and carbohydrate (34%). Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent, and as a stabilizer. Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability. Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.

Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acids balanced. Lima bean was pontentially used as a food ingredient on food manufacturing. In order to enhance its properties, the bean flour wasmodified by spontaneous fermentation. The aim of this research was to obtaine the appropriate fermentation pH and time on the production of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 in combination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour was then determined its moisture, ash, fat and soluble protein content. viscosity, bulk density, lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity and stability index, emulsifing activity and stability index. The research results showed that the best treatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had 8.10 ± 0.68 % water content, 5.52 ± 1.06 % ash content, 0.19 ± 2.18 % fat content, 33.74 ± 1.20 % soluble protein content, 16 ± 0.00 mPas, hot viscosity, 17.33 ± 0.58 mPas cold viscosity, 0.88 ± 0.00 g/ml bulk density, 91.43 ± 0.38 brightness, 250.01 ± 43.76% oil holding capacity (OHC), 189.49 ± 9.17 % water holding capacity (WHC), 28.22 ± 0.40 ml/g foaming activity, 26.52 ± 1.31 % foaming stability, 333.63 ± 6.70 m2/g emulsion activity and 3.66 ± 0.01 hour emulsion stability. Based on those properties, the modified lima bean flour showeh high potency on many food application.

The combined effects of enzymatic/alkali protein removal treatments and superfine grinding on the characteristics of okara dietary fibre (DF) were investigated. Protein removal could effectively increase the obtained DF content and further enhance water‐holding capacity (WHC), swelling capacity (SC) and oil‐holding capacity (OHC). The DF with Alcalase treatment and superfine grind through 500‐μm mesh size had the highest total dietary fibre, WHC (12.5 g g−1), SC (12.7 mL g−1) and OHC (2.7 g g−1). Decreasing particle size will trigger a redistribution of some fibre composition from the insoluble to the soluble fraction. The WHC and SC of the sieved DFs decreased with reducing mesh size (500–40 µm). The OHC of DF with Flavourzyme treatment reduced with decreasing mesh size (500–100 µm), but improved with mesh size less than 100 µm.

Aims: The aim of this study was to evaluate the nutritional and functional properties of powder from 2 Cameroonians squash pulp species (Cucurbita moschata Yellow and Orange pulp, and Cucurbita pepo orange pulp) and squash pulp-base biscuit to promote the integration of squash in the diet to help fight against micronutrient deficiencies and non-communicable diseases&#x0D; Methodology: The squash were cleaned and the pulp was blanched in boiling water for 3 minutes and dried at 60 °C for 24 h. The dried pulp was then finely crushed and sieved to obtain the powder. The proximal composition, the levels of macronutrients, vitamin C, carotenoids and minerals were determined as well as the functional properties. The powder sample with the highest carotenoid content was substituted by wheat flour in the proportions 0%, 5%, 10%, 15% and 20% for the biscuit formulation. Sensory properties (color, taste and overall acceptability) and total carotenoids content of the biscuit were then evaluated.&#x0D; Results: The nutrient contents per 100g of powder were 1.65g, 6.38-23.36 mg, 15.70-20.54 mg, 102.56-119.65 mg respectively for crude fibers, total carotenoids, vitamin C and potassium. Water absorption capacity (WAC), Water holding capacity (WHC) and oil holding capacity (OHC) varied from 7.50-8.25, 3.35-6.05 and 1.02-2.04 respectively. Values of swelling capacity (SC) and water solubility index (WSI) varied from 119-140 and 15-17.63, 314-348 and 22.33-24.9, 388-459 and 35.08-38.75 at room temperature, 65°C and 95°C respectively. Sensory analysis of the biscuits showed that the biscuit made with 10% of squash powder was the most appreciated and contained 2.29 mg/100g of total carotenoids.&#x0D; Conclusion: Regular consumption of these Cameroonians squash pulp powder or foods formulated with them could help to combat nutritional disease.