Ingredient Composition Research Articles

Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake

For the development of competitive alcoholic beverages with interesting sensory characteristics, it is promising to introduce fruit and berry raw materials into the grain wort, which allows distillates to be given an original taste and aroma. However, in the process of processing fruit and berry raw materials, difficulties arise due to its high acidity and high content of fiber and pectin substances, which require additional research to develop efficient technologies. The purpose of this work was to study the conditions for the preparation of grain-fruit wort using biotechnological methods for the conversion of polymers of wheat and blackcurrant raw materials. The objects of the study were berries and blackcurrant cake; wheat grain; enzyme preparations — sources of amylases, hemicellulases, proteases and pectinases; wort samples. The possibility of complex processing of black currant berries to obtain fermented juice as an additional product, and cake for use in grain–fruit wort has been substantiated. It was shown that as a result of the biocatalytic destruction of the protein-pectin complex of berry raw materials, the main part of fiber passed into the cake. The concentration of amine nitrogen was 315 mg%, soluble carbohydrates — 6.8%, phenolic substances — 94.75 mg%, pH — 3.0. It was found that with the combined hydrodynamic and enzymatic processing of grain and fruit raw materials, the introduction of blackcurrant cake into the composition of raw ingredients had a negative effect on the rheological properties of the wort, the viscosity of which increased almost three times. Rational conditions for the preparation of wort from mixed wheat raw materials and blackcurrant cake when used together have been selected: the hydromodule of the wort is 1:3; the dosage of hemicellulase enzymes is 0.3 units /g (может быть units KS/g) of raw materials; the content of the raw components of the cake is not more than 30%. The advantage of separate preparation of the raw components (wheat batch and fermented cake) of wort followed by combination at the stage of saccharification and proteolysis was revealed. With this method, the viscosity of the wort was significantly reduced. The concentration of total and soluble carbohydrates increased. Analysis of the carbohydrate profile showed that in wheat wort glucose was prevalent (8.1%). In grain-fruit wort, glucose and fructose were present in almost equal proportions. A block diagram has been developed for the separate preparation of raw materials (grain and blackcurrant cake) in the technology of grain-fruit distillates.

A Review on Benefits of Lycopene in Formulation of Sunscreen

Lycopene which is a carotenoid found in tomatoes and other red and orange fruits, has shown benefits in dermatology and photoprotection. It is a powerful antioxidant and has been proposed as a potential ingredient for sunscreen preparations designed to reduce UV-induced skin damage. The review will discuss the available data regarding the activity of lycopene in sunscreen formulations, mainly in relation to mechanism of action, performance. The photoprotective properties of lycopene depend on its free radical scavenger activity and capacity for neutralizing ROS, produced upon UV activation. ROS plays a key role in damage to structures within skin through DNA mutations, inflammation, photo-ageing, and enhanced risk for skin cancer. Lycopene has antioxidant properties and the capacity to absorb UV radiation in the UVA and UVB spectrum, making it an interesting ingredient in fortified sunscreens. Several in vitro and in vivo studies have shown that lycopene can significantly reduce erythema, DNA damage, and oxidative stress after UV exposure, making it an interesting potential preventive agent against both acute sunburn and chronic, cumulative damage associated with long-term skin ageing. Lycopene remains a highly promising natural photoprotective agent; however, additional clinical studies and safety assessments must be undertaken to establish the best use of lycopene as a participant in the composition of sunscreen ingredients

Research on the Nutritional Secrets of Cereal

Breakfast cereal has gained popularity among many households as it offers a quick and convenient start to the day. However, not all cereals are alike, especially when it comes to their nutritional profiles. As the quality of life improves, people are increasingly concerned about the healthiness of their food. As the quality of life improves, people are becoming more and more concerned about the health of their food, care about the calorie content of food, and the sugar content is also a popular issue that people widely talk about. This essay will delve into the factors that influence the caloric content of cereals, examining a variety of elements such as ingredient composition, added sugars, and other nutritional facts. By analyzing these factors, it will provide advice and insights for making healthier cereal choices that align with nutritional goals. Whether people are seeking a low-calorie option to aid in weight management or a healthier lifestyle, understanding what makes the calories different can help make a wise choice

Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients.

This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, Schizochytrium microalga, Laminaria seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving sensory traits such as flavour, tenderness and colour. For instance, including Laminaria seaweed increased iodine content by up to 45%, while Schizochytrium microalga improved omega-3 deposition by over 70%. The inclusion of grape pomace enhanced oxidative stability and extended meat shelf life. This review also discusses the influence of ingredient composition, inclusion levels and processing techniques, alongside challenges such as regulatory constraints, ingredient cost and palatability. The alignment of these alternative feeds with circular economy principles and sustainability goals further emphasizes their role in reducing environmental impact. By summarising recent advancements, this paper underscores the transformative potential of novel feed ingredients in advancing monogastric meat production towards greater nutritional quality, sustainability and consumer acceptance.

A comprehensive update on over the counter artificial tears.

Artificial tears play a critical role in the management of dry eye disease (DED), providing patient symptomatic relief and improving ocular surface health. Its clinical importance has driven pharmaceutical innovation in terms of its formula and ingredients. The following article is an overview of the artificial tear products on the market. The artificial tears on the market vary in terms of their active ingredients, inactive ingredients, preservatives, and formulation. The particular chemical composition of ingredients and formulation plays a clinical role in treating ocular pathology. Conversely, certain ingredients can cause more ocular damage than other ingredients. Upon review of the artificial tears on the market, the authors conclude that clinicians should consider the products' composition when designating a treatment for DED. Different artificial tear composition may benefit specific causes of DED such as evaporative, aqueous-deficient, glaucoma, ocular surface tumors, corneal ulcers, and viral conjunctivitis.

Analysis of Relationship between Religious Knowledge, Attitude, and Behaviour of Islamic Universities Female Students towards the Halalness of Cosmetic and Wear Products

This research describes and analyzes the relationship between religious knowledge and the attitudes and behavior of State Islamic Universities (PTKIN) female students in purchasing cosmetics and wearing products that have not been halal (religiously permitted). The aim is to analyze students' tendencies, attitudes, and behavior when consuming cosmetics and consumer goods. Research data was obtained through interviews and distributing questionnaires to three campuses, namely: UIN Raden Intan Lampung, UIN Walisongo Semarang, and UIN Sunan Gunung Djati Bandung. The data were then processed and analyzed using qualitative and quantitative analysis techniques. This research found an inconsistency between students' cognitive, affective, and psychomotor aspects in deciding to buy/use cosmetics and wear products whose halalness is still unclear. This inconsistency is mainly due to the scarcity of products labeled halal and the difficulty of knowing the ingredient composition of the products offered. This research concludes a significant correlation between the religious background knowledge of female students and their attitudes and behavior toward the halalness of cosmetic and wear products.

Removal of Ginger from shosaikoto can reduce hepatocyte toxicity

AbstractAimShosaikoto, a famous Kampo formula, is composed of seven crude drugs including Scutellaria Root, and is used for the treatment of pneumonia, bronchitis, common cold, gastrointestinal disorders, and postpartum recovery failure. Albeit a low frequency, shosaikoto induces serious interstitial pneumonia and liver dysfunction, and Scutellaria Root has strongly been suspected to be the component responsible for the adverse effects of shosaikoto. In order to reduce the hepatotoxicity of shosaikoto, basic experiments on changes in the composition of component crude drugs were carried out.MethodThe cytotoxicity of human hepatocellular carcinoma HepG2 and human lung adenocarcinoma A549 cells was evaluated using a Cell Counting Kit‐8. The inhibitory effect on PGE2 was evaluated using murine macrophage‐like RAW264.7 cells.ResultsA two‐pair combination, Scutellaria Root–Ginger, increased hepatocytotoxicity compared to Scutellaria Root alone. Removal of Ginger from shosaikoto decreased the toxicities to HepG2 and A549 cells, without notable differences in ingredient composition, and retained its PGE2‐inhibitory effect.ConclusionRemoval of Ginger from shosaikoto revealed to reduce hepatocyte toxicity.

Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization

Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization

Comparative Analysis of Nutritional Components Based on the Ingredient Composition of Fresh Convenience Food Among Instant Foods (Salad Products)

Comparative Analysis of Nutritional Components Based on the Ingredient Composition of Fresh Convenience Food Among Instant Foods (Salad Products)

Development of Alginate Composite Microparticles for Encapsulation of Bifidobacterium animalis subsp. lactis.

The probiotic bacterium Bifidobacterium animalis subsp. lactis BB-12 (BB-12) was encapsulated in two composites, alginate/agar and alginate/agar/casein. The network structure and physicochemical properties of these composites are influenced by complex interactions, including hydrogen bonding, electrostatic forces between biopolymers, calcium ions, and the encapsulated bacteria. The composites demonstrated a granular surface, with the granules being spatially oriented on the alginate/agar/BB-12 surface and linearly oriented on the alginate/agar/casein/BB-12 surface. They possess a highly organized microparticle structure and exhibit viscoelastic solid-like behavior. The alginate/agar/BB-12 composite showed higher storage modulus, shear stress, and shear strain values, indicating enhanced stability in various physical environments. Both composites displayed good thermal stability, aligning with their rheological properties, confirming their well-ordered structures. Despite differences in composite structures, the release mechanism of bacteria is governed by Fickian diffusion through the composite matrix. Based on physicochemical properties, the alginate/agar/casein composite is recommended for dairy product fermentation, while the alginate/agar composite seems more suitable for oral use. These findings provide new insights into the interactions between bacterial cultures and alginate composite ingredients.

Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio

Soy proteins mainly comprise 7S and 11S globulins, which have distinct structural and physical properties. To investigate the impact of soy protein composition on structure formation during high moisture extrusion (HME), fractions enriched in 7S or 11S globulins were prepared and blended in different ratios for lab-scale HME processing. Extrudates prepared from the 11S globulin-enriched fraction were inhomogeneous, as opposed to all other extrudates. Differences in extrudate structure and texture by varying the raw material protein composition were limited. However, 11S globulin-enriched fraction based extrudate was mainly stabilized by disulfide bonds, while with increasing raw material 7S globulin content the importance of non-covalent interactions increased. Even after disrupting all (non-)covalent bonds, high MW aggregates were detected in all extrudates. Thus, the protein composition of soy protein ingredients clearly impacts the type of protein-protein interactions and bonds formed during HME processing. This may hold relevance for the occurrence of specific phenomena during HME, such as syneresis, or the digestibility of the obtained products, although this requires further investigation. Overall, the findings of this study have implications for the use of protein-rich ingredients, which may vary in protein composition as the result of biological variability or prior processing, in high moisture extrusion.

Effect of different extruded feeds varying in ingredient composition on the performance of laboratory rats

Effect of different extruded feeds varying in ingredient composition on the performance of laboratory rats

The nutritional profile of plant-based meat alternatives vs. traditional plant proteins: A product audit

Plant-based meat alternatives (PBMAs) are products made from manufactured ingredients such as protein isolates, to replicate the organoleptic and functional properties of meat(1). Traditional plant proteins (TPPs) such as tofu, tempeh and legume-based dishes are whole plant foods and have been longstanding components of the protein group of food-based dietary guidelines (FBDGs)(2). PBMAs have been added to some recently revised FBDGs(3,4), however, with considerable differences in ingredient composition, the objective of this study was to evaluate if these products are similar in terms of energy and macronutrients content.An online audit of PBMAs available in Tesco and Sainsbury’s was completed (November 2023January 2024). On-pack information was extracted, and similar products were grouped. Within eligible categories (burgers, beef-style dishes and seafood), products were further grouped according to their classification as a PBMA or TPP. Categories such as tofu and tempeh were combined and compared with PBMA chicken fillets/chunks and beef/pork products separately. Mean energy and nutrient contents were compared using independent sample t-tests, with P values ≤ 0.05 considered statistically significant. A-scores from the UK’s Nutrient Profiling Model(5) were calculated and the EU threshold for protein claims (≥12% energy from protein)(6) was applied to determine the proportion of products within each category considered a protein source.Within the burger category, PBMAs (n = 43) had a significantly higher mean energy (206.8 vs. 197.4 kcal/100g, P = 0.008), total fat (11.2 vs. 8.4 g/100g, P = 0.05), and saturated fat content (2.5 vs. 0.8 g/100g, P = 0.02), and significantly lower carbohydrate content (10.4 vs. 23.5 g/100g, P = 0.002) than TPPs (n = 14). Within the seafood category, PBMAs (n = 11) had a significantly lower total fat content (9.9 vs. 11.4 g/100g, P = 0.001) and significantly higher protein (6.6 vs. 4.5 g/100g, P = 0.04) and salt content (1.0 vs. 0.8 g/100g, P = 0.03) than TPPs (n = 5). PBMAs within the beef-style dishes category (n = 19) were significantly higher in energy (174.2 vs. 111.5 kcal/100g, P = 0.003) than TPPs (n = 20).When PBMA chicken (n = 81) and beef/pork (n = 20) were compared with tofu, tempeh and jackfruit (n = 17 and 20 respectively), PBMA chicken had a significantly higher carbohydrate content (12.2 vs. 2.6 g/100g, P<0.001) and PBMA beef/pork had a significantly higher protein content (17.2 vs. 13.1 g/100g, P = 0.005). PBMAs had higher mean A-scores (6.4 - 8.5) than TPPs (3.2 - 6.6) in 4/5 categories indicating they are ‘less healthy.’ Very few TPPs within the burger and seafood categories met the protein threshold compared to PBMAs.Differences in energy, macronutrient content and A-scores, mean PBMAs and TPPs cannot be considered nutritionally equal.

Areca nut extract may be a potentially driving force for tumors to become autophagy addicted

We have previously described the mechanisms of action and composition of the autophagy-inducing ingredients found in areca nut (AN). These ingredients are 30–100 kDa molecules present in AN extract (ANE), referred to as ANE 30–100K. In other studies, we demonstrated that chronic stimulation with sub-lethal doses of ANE or ANE 30–100K resulted in increased tolerance to environmental challenges, including serum deprivation, hypoxic conditions, anti-cancer drugs, and accelerated tumor growth in nude mice, through upregulated autophagy activity. Such tumor cells were highly sensitive to the chemical inhibition of autophagy both in vitro and in vivo. Here, we further demonstrated similar inhibitory effects on the growth of stimulated CE81T/VGH cells in mice using atg5 shRNA. In contrast, the growth of non-stimulated control cells in mice was shown to be resistant to 3-methyladenine (3-MA). These findings suggest that autophagy blockade might be particularly effective for treating autophagy-dependent tumors in patients with AN-chewing habits.

Effect of Long-Term Supplementation of AZOMITE (Hydrated Sodium Calcium Aluminosilicate) in Finishing Diets on Growth Performance, Dietary Energy, and Carcass Yield of Hairy Lambs.

The aim of this study was to evaluate growth performance, dietary energy utilization, and carcass characteristics (carcass weight, dressing percentage, and visceral organ mass) of feedlot lambs fed different levels of AZOMITE (AZO), a source of volcanic clay composed of hydrated sodium calcium aluminosilicate, the same as that included in a finishing diet. For this reason, 36 Pelibuey × Katahdin crossbred intact male lambs (18.81 ± 3.04 kg initial weight) were used in a feeding trial lasting 81 d. Lambs were grouped by initial weight and assigned within six weight groupings to 18 pens in a randomized complete block design. Diets, offered ad libitum, were corn-based finishing diets with an 88:12 concentrate-to-forage ratio supplemented as follows: 1) no AZO inclusion (CTRL), 2) AZO inclusion at a 0.75% level (0.75AZO) in diet dry matter, 3) AZO inclusion at a 1.50% level (1.5AZO) in diet dry matter. Cracked corn was replaced by AZO. After the feeding trial was finished, lambs were slaughtered and carcass weight was registered and dressing percentage was calculated. The data were analyzed as a randomized complete block design, with the pen as the experimental unit. Water consumption and dry matter intake were not affected (p ≥ 0.11) by supplemental AZO. The incorporation of AZO into the diet increased gain efficiency and observed dietary net energy (NE), being maximal with 0.75% AZO inclusion (quadratic effect, p = 0.02). The observed-to-expected dietary NE in the control group was as anticipated (1.00) according to the estimated energy based on the ingredient composition in diet, while in the 0.75AZO group, the observed dietary energy was 6% above expected, indicating a greater efficiency in energy utilization destined to growth (quadratic effect, p = 0.006). Lambs that were fed the AZO treatment showed an improvement (linear effect, p = 0.04) in hot carcass weight (HCW), and tended (linear effect, p = 0.06) to improve dressing percentage (DP) as AZO was increased in the diet. Visceral organ mass was not affected by the treatments. It is concluded that AZOMITE clay can be included up to 1.5% in finishing diets for lambs without negative effects on the intake of water and feed. Lambs that received diets supplemented with 0.75% AZO showed greater improvements in feed efficiency and dietary energy utilization, but an inclusion of 1.50% resulted in greater improvements to HCW and DP. This is the first report regarding the effects of AZO supplementation in the dietary energy utilization of fattening hairy lambs. Further research about the effects of AZO supplementation on ruminal and total tract digestion, carcass and meat quality, and the health of lambs is needed in order to more deeply understand the effects of AZO on its productivity performance.

Insight into the oxidation mechanism of coconut globulin by atmospheric cold plasma focusing on side chain amino acids

Atmospheric cold plasma (ACP), a novel non-thermal processing technology, generates active substances that stimulate protein oxidation in protein-based foods. Nevertheless, the precise mechanism through which ACP initiates amino acid oxidation on protein side chains remains ambiguous. This study primarily aimed to elucidate the mechanism of ACP-induced oxidation of coconut globulin, focusing on the process of amino acid oxidation. Analysis of protein oxidation products indicated a positive correlation between the extent of protein oxidation and the voltage and duration of ACP treatment. By analyzing the composition of amino acids and active ingredients, the study identified that the most significant changes amino acids were methionine, cysteine, and arginine, and •OH was the primary free radicals. The findings from oxidation kinetics and dynamic simulation indicated that •OH predominantly oxidized methionine, followed by L-cysteine and L-arginine. These results offer theoretical framework for understanding protein oxidation by ACP and suggest potential applications in protein-based food.

Two-dimensional p-n heterojunctions of black phosphorus nanosheet-sensitized α-MoO3 nanoflake for low-temperature chemiresistive NH3 recognition

Of diverse NH3 gas-detection strategies applied in the fields of individual healthcare and industrial production, chemiresistive gas sensors gain the most popularity owing to the superior merits of low cost, convenient signal processing and high sensitivity. However, severe challenges still exist such as elevated operation temperature (>200 °C), limited sensitivity and unsatisfactory selectivity especially under low-concentration and high-humidity conditions. To overcome these hindrances, a sensing layer of black phosphorus nanosheets (BP)-modified α-MoO3 nanoflakes was prepared in this work. After subtle optimization of ingredient composition and operation temperature, the composite sensor S2 could recognize NH3 gas with the concentration spanning from 0.4 to 25 ppm at 40 °C. In particular, a larger mean response (27 % vs. ∼ 2.3 %) with a response/recovery speed of 275/388 s toward 10 ppm NH3 and lower detection of limit (LoD, 0.4 ppm vs. 10 ppm) was achieved with respect to pure BP counterpart. In addition, excellent repeatability, selectivity, long-term stability and humidity-tolerant features were demonstrated for Sensor S2. The improved sensing performance after α-MoO3 incorporation was primarily ascribed to abundant p-n heterojunctions, excellent conductivity of BP and hydrophilic MoO3 that mitigated the water corrosion effect on susceptible BP nanosheets. This work offers an alternative strategy for sensitive and low-temperature NH3 detection, and well cater for the demanding requirements of high sensitivity and low-power consumption in the field of novel gas sensors applicable in the future Internet of Things and exhaled breath-oriented medical diagnosis.

Service life prediction model for biogenic acid corrosion: Advancement of life factor method for concrete sewer design

Current service life prediction models for concrete sewer design, including the widely used Life Factor Method (LFM), do not efficiently incorporate certain key corrosion contributing factors, such as material selection, concrete mix design, and sewer environment. This paper describes an advancement of the LFM model to cover these factors, broaden its usage, and improve concrete sewer design and applications. By integrating the first principles of the original LFM model, advanced knowledge from the literature, and results from field performance studies of various sewer concretes, a practical and relatively simple LFM model was advanced. With concrete mix design, oxide composition of all concrete ingredients, and sewer environmental and hydraulic conditions, the so-called ‘advanced LFM model’ could predict the corrosion rate of various concrete mixes. The model emphasised the influence of various modern binders, including calcium aluminate and calcium sulpho-aluminate cements, and various aggregate types including siliceous, calcareous, and alumina-based aggregates, when subjected to different sewer environments.

Exercising of integrated approach for the specialized meat products development

The principles of the specialized food products development differ from the traditional technologies, which require the integrated approach to their creation, taking into consideration the specified properties, purpose and type of the food product. This article describes the general algorithm for developing the specialized dietary therapeutic and prophylactic nutrition meat products, and demonstrates the implementation of the individual stages of the algorithm on the example of developing the food products for people who suffer from the most socially significant diseases like diabetes and CVD. The algorithm of methodology is a sequence of stages executed during the product development and a description of their content and practical implementation. The modern approaches to creation of healthy food products for people with socially significant diseases, the recommendations of the World Health Organization based on the analysis of scientific literature posted in open sources and publicly available databases were used as the material of the research, as well as the results of our own studies in the field of technologies for dietary therapeutic and prophylactic nutrition meat products. The specialized meat products for therapeutic and prophylactic nutrition, information about their ingredient composition, nutritional value, results of preclinical and clinical trials were used as the objects of the study. The stages of product creation include medical and biological substantiation of the composition, designing of a virtual model of the food product, technology development, evaluation of the safety and efficiency of the resulting product taking into consideration the technological impact, preclinical and clinical evaluation. The study showed the difference in the approaches to the dietary meat products development depending on the purpose — whether its therapeutic nutrition or prophylactic nutrition. The developed methodology can be used as a tool that provides for scientifically justified development of the specialized meat products and substantiation of their efficiency.

Optimization of microbial consortia and materials composition enhances gluconic acid content in kombucha.

The objective of this study was to optimize the microbial and ingredient composition of kombucha for enhanced production of gluconic acid (GA). Fourteen strains of Komagataeibacter spp. and one yeast strain of Dekkera sp. were isolated from kombucha. Among them, Komagataeibacter swingsii SS1 (SS1) and Komagataeibacter saccharivorans SS11 (SS11) were selected for their high GA production. A rapid reduction of pH, high GA content relative to acetic acid, and high cellulose production were observed in the tea infusion fermented by the microbial consortium (SS1 + SS11 + Dekkera bruxellensis Y24). From the correlation between the materials composition and quality indicators of kombucha, the decrease in pH was the most critical quality indicator of kombucha and the most closely related to GA content. Maximal GA production (11.7mg/mL) was obtained under the conditions of 1% (w/v) tea extract, 8.5% (w/v) glucose, and 1.5% (v/v) ethanol through the optimization of materials composition by response surface methodology. The GA content of kombucha was enhanced threefold in comparison to general kombucha by fermentation with Komagataeibacter spp. and optimization of the composition of the ingredients. Overall, this study showed that a specific microbial consortium and materials composition could be established by correlation analysis among the ingredients, which results in increased GA levels in kombucha. These findings offer valuable foundational data for both commercial production and quality control of kombucha.