Health Benefits Of Consumption Research Articles

Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains

Equol and 5-hydroxy-equol, and their analogous compounds dehydroequol and 5-hydroxy-dehydroequol, are bioactive isoflavones formed by microbial metabolism. The aims of this work were to elucidate the formation of dehydroequol and 5-hydroxy-dehydroequol, to identify the role of dihydrodaidzein reductase (DHDR) in the production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol and to develop soy beverages enriched in these compounds through engineered lactic acid bacteria. DHDR was responsible for the production of equol and dehydroequol from dihydrodaidzein (DHD), and of 5-hydroxy-equol and 5-hydroxy-dehydroequol from dihydrogenistein (DHG), even in the absence of tetrahydrodaidzein reductase (THDR). The combination of DHDR with dihydrodaidzein racemase (DDRC), and/or THDR, allowed the production of soy beverages enriched in equol (241.34 ± 34.56 μM), dehydroequol (31.23 ± 5.78 μM), 5-hydroxy-equol (125.54 ± 7.90 μM) and 5-hydroxy-dehydroequol (292.34 ± 14.67 μM). Beverages fortified with high concentrations of equol, 5-hydroxy-dehydroequol and 5-hydroxy-equol could provide significant health benefits for consumers.

Development and characterization of gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17

The consumption of functional foods is steadily increasing due to their positive impact on health. This study focused on developing gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17 over a 14-day storage period. Various aspects, including the physicochemical properties of the yogurt, GABA levels, and viable cell counts, were examined. Throughout the storage period, the pH of the yogurt decreased, while the acidity increased, indicating changes in fermentation activity. The highest level of GABA (14.846 mg/100 mL) was recorded on the second day. The viable cell count increased in all samples, reaching its peak at 7.47 Log CFU/mL by the 14th day. Notably, on the 14th day, the yogurt exhibited the lowest syneresis percentage, along with the highest water-holding capacity (WHC), hardness, and overall stability. These findings suggest that this GABA-enriched yogurt has significant potential as a functional product in the market, contributing to improved health benefits for consumers.

Use of rice flour to produce plant-based yogurt alternatives.

Plant-based yogurt alternatives (YAs) are in demand due to the societal prevalence of milk sensitivities and allergies and some consumers abstaining from animal-derived products. Producing rice flour YAs has considerable potential because rice flour is hypoallergenic, more economical compared to plant milks, and there are no commercial rice-based YAs. A new higher protein variety of rice was developed, Frontière, which is sold as both brown and white rice. Therefore, the overall goals of this study were (1) to compare physicochemical properties of YAs from Frontière brown (Frontière brown rice flour [FBRF]) and white (Frontière white rice flour [FWRF]) high-protein rice flours to regular protein level rice flours and (2) to evaluate the sensory quality of Frontière YAs compared to commercial plant-based oat yogurt. Rice flours were fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus (a probiotic) to produce FBRF- and FWRF-YAs. A consumer study was conducted to compare FBRF- and FWRF-YAs to a commercially available oat-based YA. Consumers rated the YAs using 9-point hedonic and just-about-right (JAR) scales. Protein, fat, and ash levels were greater, whereas starch levels and peak viscosities were lower for BRFs than for WRFs. The use of BRF resulted in longer fermentation times but higher bacteria counts for YAs. FWRF-YA was preferred in terms of overall flavor and liking, sweetness, and tartness. Purchase intent (PI) for FWRF-YA increased 2.6 times after providing a health claim. This research showed that rice flour can be used to produce YAs with probiotic counts above the minimum recommended, which provides added health benefits for consumers. PRACTICAL APPLICATION: This research provides a possible new use of Frontière high-protein rice flour to produce plant-based yogurts. This will help the rice industry by adding value, and those who are vegan, allergic to casein, or lactose-intolerant will have another option for a plant-based yogurt. Moreover, the greater levels of probiotic bacteria found in the brown rice flour YAs can potentially provide greater health benefits, making brown rice flour a better choice for making rice-based YAs.

Exploring the physicochemical and microbiological properties of glutinous rice (Tapai pulut) fermented using Lactobacillus plantarum: A comprehensive characterization using 1H NMR

This study aimed to investigate the potential of producing lacto-fermented glutinous rice (Tapai pulut) to improve its physicochemical properties, metabolite compounds, and antibacterial activity of the end product. Glutinous rice was fermented with Amylomyces rouxii, and Lactobacillus plantarum 1 at 30 °C for 48 h. Lacto-fermented glutinous rice had significantly lower pH values and higher total lactic acid, soluble solid, glucose, and organic acid contents. The 1H NMR metabolomics profile revealed the presence of alcohols (7.67 mmol/L), sugars (208.16 mmol/L), organic acids (0.91 mmol/L) and amino acids (15.74 mmol/L), contributing to its antimicrobial activities and flavor profile. The lacto-fermented glutinous rice exhibited strong antibacterial activity against Bacillus cereus (18.20 mm), Staphylococcus aureus (18.92 mm), Listeria monocytogenes (15.42 mm), Escherichia coli (15.85 mm), and Salmonella typhimurium (12.23 mm). Meanwhile, the viable count of lactic acid bacteria (LAB) in the lacto-fermented glutinous rice was 9.49 log10 CFU/g. Based on sensory evaluation and positive feedback from panelists, lacto-fermented glutinous rice emerges as a promising probiotic food with potential health benefits for consumers.

The Impact of Organic Selenium (IV) on Hypericum perforatum L. under Cadmium Stress and Non-Stress Conditions.

The issue of soil contamination by heavy metals is widely acknowledged. Some plants, including medicinal species like St. John's wort (Hypericum perforatum L.), exhibit accumulation traits, allowing them to accumulate elevated levels of metals, e.g., cadmium (Cd), within their cells. Selenium (Se) may increase the tolerance of plants to abiotic stress caused by the presence of heavy metal in the environment. Depending on its form (oxidation state, organic/inorganic), Se influences plant growth, secondary metabolite content, and biotic stress, as well as incorporates into shoots, providing economic and health benefits for consumers. So far, there are no data on the influence of organic Se(IV) on plants. Our study aimed to determine the effect of organic Se(IV) on the growth, active compound levels (anthranoids, polyphenols), and ultrastructure of St. John's wort without and under cadmium stress. The phytochemical analysis and microscopic examination was performed on shoots from different days of St. John's wort in vitro culture on a few variants of Murashige and Skoog medium with Cd (25 and 400 µM) and/or organic Se (IV). Exposure to Se(IV) did not affect hypericins but increased the polyphenol content in the shoots and the biomass. Se(IV) caused an increase in starch grain number in chloroplasts, whereas Cd exposure resulted in the degradation of the chloroplast structure, increased cell vacuolation, as well as swollen mitochondrial cristae. The addition of Se(IV) to these combinations reduced the degree of degradation and growth inhibition and a high content of Se(IV) in plants was observed. Se(IV) had no impact on Cd content at environmental Cd concentrations, but showed an effect at extremely high Cd concentrations. Thus, organic Se(IV) has a beneficial effect on St. John's wort growth, polyphenol content, and incorporation in shoots and prevents Cd toxicity. Media enriched with organic Se(IV) have both economic advantages and health benefits due to a higher plant growth rate and increased concentrations of polyphenols with strong antioxidant properties, relatively enriched with Se. However, organic Se(IV) should be used with caution in polluted areas. In perspective, speciation analysis and molecular study are crucial to understand the fate and effect of Se (IV) on plants.

The influence of processing technologies on the biological activity of carbohydrates in food

Food processing transforms raw materials into different food forms using physical or chemical techniques. Recently, carbohydrates have gained attention for their diverse biological activities like antioxidant, anticancer, and antimutagenic effects. Selecting suitable processing methods is crucial to preserve the beneficial properties of carbohydrates. This review discusses the impact of non-thermal and thermal processing on the physicochemical and biological traits of carbohydrates, highlighting the need for understanding the mechanisms underlying these changes. Future research will focus on enhancing and safeguarding the biological and functional aspects of carbohydrates through improved processing techniques. The goal is to optimize methods that maintain the beneficial properties of carbohydrates, maximizing their health benefits for consumers.

Widely Targeted Metabolomics Provides New Insights into Nutritional Profiling and Reveals the Flavonoid Pathway of Pea (Pisum sativum L.).

To learn more about the nutritional composition and health benefits for human consumers of peas, we used a widely targeted metabolomics-based approach to reveal the metabolite components from three main varieties, and a total of 1095 metabolites were identified. A comparison of 487 differentially accumulated metabolites shared among three varieties of fresh and dried peas found most of the amino acids and derivatives were downregulated and most of the lipids and flavonoids were upregulated in dried peas. Furthermore, comparing the main nutrient profiles exclusively showed that there were few differences in free fatty acids, sugars, vitamins, and alkaloids between dried and fresh peas. Peas are especially enriched with B-group vitamins. Through detailed identification and classification, the flavonoid pathway of peas was revealed; a variety of glycosylated derivatives from kaempferol, quercetin, and luteolin were confirmed to be abundant in peas. It was also found that isoflavones are richer in peas than in many other plants, and putatively the isoflavone synthesis pathway originates from liquiritigenin and naringenin. Our study not only offers guidance for understanding the nutritional components of peas, but also provides the basis for healthy diet analysis of the edible value and health benefits of peas.

Grass-Fed Cattle as an Option to Improve the Sustainability of Cattle Industry in Croatia

In Croatia, as well as in many neighboring countries, neither the cattle farmers nor the general public (i.e., the consumers) are familiar with the meaning of the grass- fed cattle farming. This paper’s objective is to present what environmental and consumer-health benefits might arise from this way of cattle farming, along with the expected constrains regarding a lower productivity per animal and per the used land resources. The presented literature review has demonstrated that, when compared to the conventional TMR-fed cattle, the grass-fed feeding manner produces the cattle-derived foods with the greater consumer-related health benefits, has a potential to restore biodiversity in agricultural countryside, causes a lesser environmental pollution due to a lesser pesticide use, improves animal welfare and the beauty of a countryside landscape, decreases the farmers’ operating costs, consumes less fossil fuel per hectare of the utilized land, which is appreciated in climate policies, and has a potential to improve the cattle farmers’ resilience and independence from distant fossil fuels. The grass-fed foods are appreciated by the end-consumers who are willing to pay a price premium for such products. The projected feed and forage consumptions, along with the data on a grass-fed cattle productivity, have indicated a poorer conversion rate of feed DM to milk (1.433 vs. 0.756) and bodyweight gain (12.168 vs. 7.526) in the grass-fed cattle when compared to the TMR-fed, which implies that the grass-fed cattle would require much more land resources per product unit than the TMR-fed cattle. Further research is required to test the productivity of grass-fed cattle (per head and per hectare) in Croatian conditions, as well as to investigate the productivity of Croatian grassland resources.

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers.

Light manipulation as a route to enhancement of antioxidant properties in red amaranth and red lettuce.

With the growing global population and climate change, achieving food security is a pressing challenge. Vertical farming has the potential to support local food production and security. As a Total Controlled Environment Agriculture (TCEA) system, vertical farming employs LED lighting which offers opportunities to modulate light spectrum and intensity, and thus can be used to influence plant growth and phytochemical composition, including antioxidants beneficial for human health. In this study, we investigated the effect of four red-to-blue light ratios of LEDs (R:B 1, 2.5, 5 and 9) on the growth and antioxidant components in red amaranth microgreens and red lettuce. Plant growth, total phenols, betalains, anthocyanins, vitamin C and antioxidant capacity (ferric reducing antioxidant power assay) were evaluated. A higher proportion of red light resulted in biometric responses, i.e., stem elongation in red amaranth and longer leaves in red lettuce, while the increase in the blue light fraction led to the upregulation of antioxidative components, especially total phenols, betalains (in red amaranth) and anthocyanins (in red lettuce). The antioxidant capacity of both crops was strongly positively correlated with the levels of these phytochemicals. Optimizing the red-to-blue ratio in LED lighting could be effective in promoting antioxidant-rich crops with potential health benefits for consumers.

Algae as an alternative source of protein in poultry diets for sustainable production and disease resistance: present status and future considerations.

Integrating algae into poultry diets offers a promising avenue for enhancing nutrition, boosting sustainability efforts, and potentially stimulating disease resistance. This comprehensive review delves into the essence, diversity, chemical composition, and nutritional merits of algae, spotlighting their emergence as innovative nutrient sources and health supplements for poultry. The growing interest in algae within poultry nutrition stems from their diverse nutritional profile, boasting a rich array of proteins, lipids, amino acids, vitamins, minerals, and antioxidants, thus positioning them as valuable feed constituents. A key highlight of incorporating both macroalgae and microalgae lies in their elevated protein content, with microalgae varieties like Spirulina and Chlorella exhibiting protein levels of up to 50-70%, outperforming traditional sources like soybean meal. This premium protein source not only furnishes vital amino acids crucial for muscular development and overall health in poultry but also serves as an exceptional reservoir of omega-3 fatty acids, notably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), presenting multiple health benefits for both poultry and consumers alike. Moreover, algae boast antioxidant properties attributed to bioactive compounds like phycocyanin and astaxanthin, mitigating oxidative stress and boosting the bird's immune response, thereby fostering robust health and disease resilience. Incorporating macroalgae and microalgae into poultry diets yields positive impacts on performance metrics. Research evidence underscores the enhancement of growth rates, feed conversion ratios, carcass quality, and meat attributes in broilers, while in layers, supplementation promotes increased egg production, superior egg quality, and increased concentrations of beneficial nutrients such as omega-3 fatty acids. Furthermore, algae hold promise for mitigating the environmental footprint of poultry production, though significant outcomes from trials remain sporadic, necessitating further research to elucidate optimal dosages and blends for different algae species in poultry diets. Standardizing the composition of algae utilized in research is imperative, paving the way for potential applications in poultry nutrition as growth stimulants and substitutes for antibiotics. Nonetheless, a deeper understanding of dosage, combination, and mechanism of action through rigorous scientific investigation is key to unlocking algae's full potential within poultry nutrition.

Enhancing the nutritional quality of fufu with a starter culture

This study investigates the nutritional enrichment of fufu, a staple African food, by controlling the fermentation of cassava root tuber using a starter culture. Lactic acid bacteria (LAB) were isolated from fermented cassava and analyzed for their technological properties. The physicochemical parameters, proximate and antinutrient content of the fufu samples were determined by standard analytical methods. Twelve LAB were identified as Lactobacilli plantarum (42%), L. acidophilus (25%), L. fermentum (17%), L. brevis (8%), and L. mesenteroides (8%). The LAB isolates produced lactic acid, diacetyl, and hydrogen peroxide ranging from 1.90-2.90, 1.30-2.10, and 1.10 -2.90 mg/mL respectively. Lactobacillus plantarum (FF8) was selected as a starter culture due to its exceptional ability to produce antimicrobial substances, leading to higher yields of lactic acid, diacetyl, and hydrogen peroxide, reducing the fermenting medium's pH. The pH changes in starter-induced fermented fufu (SIFF) and spontaneous fermented fufu (SFF) samples from 0 to 96 hours were 7.10 - 2.60 and 7.10 - 3.30, respectively, while the Total Titratable Acidity (TTA) increased from 0.71-1.79 and 0.28-0.51, respectively. Starter-induced fermented fufu (SIFF) has higher protein, fat, sodium, potassium, iron, zinc, phosphorus, and Vit. C, B1, and A content of 2.93, 0.23 (%) 596.4, 270.9, 8.93, 1.67, 296.67, 5.28, 0.24, and 0.31 (mg/100g) respectively, compared to spontaneous fermented fufu and a significant decrease in antinutrient content, such as cyanide, saponin, and phytates of 0.05, 0.16, and 0.06 (mg/100g), respectively. The study found that L. plantarum FF8 used as a starter culture, improves the nutritional value of fufu and reduces anti-nutrients, suggesting potential health benefits for consumers.

Supercritical extraction of betalains from the peel of different pitaya species.

Pitaya is a fruit with high consumer acceptance and health benefits. Pitaya peel is a waste product with potential in the food industry, as an antioxidant enrichment and natural colouring. Therefore, there is an interest in recovering its constituents and searching for pitaya species with greater potential. This work aimed to obtain bioactive extracts from the dried peel of pitaya fruits of the species Selenicereus monacanthus (Lem.), S. costaricensis W. and S. undatus H. using supercritical fluids at different pressures (100, 250 and 400 bar) and ethanol-water 15% v/v or ethanol 100% as co-solvents. The extraction yield, antioxidant activity, colour and total betalain content were evaluated. The extract obtained from S. monacanthus showed the highest extraction yield (49.6 g kg-1), followed by S. costaricensis (27.5 g kg-1) and S. undatus (17.7 g kg-1) at 400 bar and 35 °C using ethanol 15%, v/v. The antioxidant capacity was strongly influenced by pressure, favouring the obtaining of betalain-rich extracts at higher pressures, especially in the species S. costaricensis (0.6 g kg-1) and S. monacanthus (0.3 g kg-1). To improve the extraction of S. undatus (the most cultivated species), the procedure of subsequential extractions was applied. This procedure considerably increased the extraction yield, antioxidant activity and total content of betalains. The use of ethanol 100% provided more bioactive fractions and achieved a good separation of betalains. The supercritical extraction method can overcome the challenge of efficiently extracting compounds from pitaya peel, due to the presence of bioactive compounds of great polarity. © 2024 Society of Chemical Industry.

Impact of Two Brown Seaweed (Ascophyllum nodosum L.) Biostimulants on the Quantity and Quality of Yield in Cucumber (Cucumis sativus L.)

Algal biostimulants are increasingly integral to vegetable cultivation due to their capacity to boost yield, alleviate abiotic and biotic stress, and enhance overall crop quality. This study evaluated the impact of two commercially available algal-based biostimulants on cucumber (Cucumis sativus L.), examining their effects on yield, number of fruits, dry weight, color, flesh thickness, skin thickness, plastid pigments, and tocopherol content. Both biostimulant treatments resulted in a roughly 13% decrease in yield and fruit number compared to the control treatment. Notably, the biostimulants positively influenced the fruit brightness parameter (L*), leading to darker fruits. Fitostim® algal biostimulant exhibited a positive effect on dry weight during the initial harvest. The predominant pigments were chlorophyll a and chlorophyll b (constituting 80% of all analyzed pigments), and the most abundant tocopherol was α-tocopherol, comprising 80% to 90% of tocopherols. Skin tissues contained significantly higher levels of pigments and tocopherols compared to flesh. Both biostimulants caused a notable decrease in total tocopherol content in the skin at the first harvest, with reductions of 19.91 mg/kg DW for Phylgreen® and 9.43 mg/kg DW for Fitostim® algae. The study underscores the variable efficacy of biostimulants, emphasizing their dependence on the specific biostimulant type and fruit part. The application of biostimulants has the potential to substantially enhance the internal quality of cucumbers, particularly in terms of plastid pigments and tocopherols, offering potential health benefits for consumers.

The Combining Ability and Heterosis Analysis of Sweet-Waxy Corn Hybrids for Yield-Related Traits and Carotenoids.

Improving sweet-waxy corn hybrids enriched in carotenoids via a hybrid breeding approach may provide an alternative cash crop for growers and provide health benefits for consumers. This study estimates the combining ability and heterosis of sweet-waxy corn hybrids for yield-related traits and carotenoids. Eight super sweet corn and three waxy corn lines were crossed to generate 24 F1 hybrids according to the North Carolina Design II scheme, and these hybrids were evaluated across two seasons of 2021/22. The results showed that both additive and non-additive genetic effects were involved in expressing the traits, but the additive genetic effect was more predominant. Most observed traits exhibited moderate to high narrow-sense heritability. Three parental lines, namely the ILS2 and ILS7 females and the ILW1 male, showed the highest positive GCA effects on yield-related traits, making them desirable for developing high-yielding hybrids. Meanwhile, five parental lines, namely the ILS3, ILS5, and ILS7 females and the ILW1 and ILW2 males, were favorable general combiners for high carotenoids. A tested hybrid, ILS2 × ILW1, was a candidate biofortified sweet-waxy corn hybrid possessing high yields and carotenoids. Heterosis and per se performance were more positively correlated with GCAsum than SCA, indicating that GCAsum can predict heterosis for improving biofortified sweet-waxy corn hybrid enriched in carotenoids. The breeding strategies of biofortified sweet-waxy corn hybrids with high yield and carotenoid content are discussed.

Alginate Microcapsules Loaded with Eryngium billardieri Extract and Its Application in Apple Juice

Fruit juices can be enriched with plant extracts to enhance the nutritional and biological value of the product. Plant extracts are rich sources of bioactive compounds such as polyphenols with potential health benefits for consumers. In the present study, alginate microcapsules containing Eryngium billardieri (EB) extract (derived from aerial parts) were prepared and incorporated into apple juice. EB extract as nonencapsulated (NE), encapsulated (E) in microcapsules, and the combination of nonencapsulated + encapsulated (NE + E) at different concentrations of 1, 3, and 5% (w/v) were added to apple juice. These sample groups were stored at 4°C, and quality characteristics were evaluated for 21 days with a week of regular intervals. The results showed that the prepared microcapsules were spherical shaped with a size of 150–170 μm. The highest (75.12%) and the lowest (70.63%) encapsulation efficiency (EE) on the first day of storage were obtained in microcapsules containing 5% and 1% extract, respectively. EE decreased during storage time, and the lowest EE (65.25%) was observed in samples with 1% extract on day 21. Incorporation of E and NE + E extract improved total anthocyanin, total phenolic content, total flavonoid content, and antioxidant activity of apple juice due to the protective effects of the encapsulation on polyphenol compounds in the extract. After 21 days of storage, the highest (10.21%) and the lowest (5.85%) ascorbic acid contents were observed in samples with 5% NE + E t and control samples, respectively. Addition of EB extract to apple juice prevented the growth of yeasts and molds till day 7, and encapsulation of extract could enhance inhibitory activity. In terms of sensory acceptability, apple juices containing encapsulated extract received higher scores by panelists as a result of masking the unpleasant color and flavor of the extract. These results indicate that the application of EB microcapsules has potential for use in the food industry.

Physicochemical Properties, Bioactive Compounds Degradation Kinetics, and Microbiological Counts of Fortified Pomegranate Gummy Candy (GC) during Ambient Storage

This study explored the potential of fortified pomegranate gummy candies (GC) as a solution for insufficient vitamin C and phenol intake. It entailed two objectives: assessing the impact of ambient storage (20±2 ℃) on various GC properties and developing kinetic models to predict vitamin C and phenol degradation during storage. The study involved the preparation of GC using a modified formulation and examined moisture content, water activity, texture, vitamin C, total phenolic content, and microbiological counts during 15-day-storage. Findings revealed that the moisture content decreased from 21.82% to 13.41%, potentially affecting texture. Water activity remained high (0.84-0.86), posing potential microbiological risks. The textural analysis indicated high hardness, springiness, gumminess, and chewiness, which may impact consumer acceptance. Adhesiveness remained minimal. Vitamin C decreased from 2,176.90 mg AA/100g to 1,419.10 mg AA/100g, possibly influenced by moisture and oxygen. Phenolic content decreased from 2,845.97 mg GAE/100g to 2,183.70 mg GAE/100g, remaining remarkably high. Kinetic modeling revealed that zero-order kinetics best described degradation, with constant degradation rates. In conclusion, fortified pomegranate GC demonstrate potential as functional food. However, further research is necessary to optimize texture properties, improve formulation and understand complex interactions between gelatin and phenolic compounds for enhanced consumer acceptance and health benefits.

Impact of A2 milk on human health and the dairy industry - a review

In recent years, a new type of cow's milk, called "A2 milk," has been introduced to the market. This type of milk was first marketed in New Zealand and has since gained a presence in the markets of several countries. It mainly contains two types of β-casein: the A1 and A2 variants. In recent years, researchers have studied the possible implications of the composition of the β casein protein fraction for the manifestation of a new intolerance: milk protein intolerance. Casein is the main component of milk proteins, of which approximately 30-35% is beta-casein. A2 beta-casein has proline at position 67 of the protein amino acid chain, while A1 beta-casein has histidine at that position; this is associated with a possibility of gastrointestinal discomfort due to β-casomorphin-7 (BCM-7) released during gastrointestinal digestion. The purpose of this review is to provide an update on the impact of A2 milk on human health as well as on its many technological qualities for the production of dairy products with improved health benefits for consumers.

Beyond Taste: A Deep Dive into the Nutrient Synergy and Consumer Health Benefits of a Unique Oat Foxtail Millet Cake

This study investigates the nutritional synergy and perceived health benefits of the "Allergy-Free Cake," a unique oat foxtail millet cake crafted with precision. The synergy among key ingredients, including oats flour, foxtail millet, active dry yeast, cocoa powder, and moringa honey, is analyzed for its potential impact on consumer well-being. The study highlights the nutrient-rich composition of the cake, featuring proteins, fibers, vitamins, minerals, and antioxidants. Through a meticulous exploration of individual ingredients and their synergistic effects, the cake emerges as a nutritionally dense and flavorful option. Consumer feedback reinforces positive perceptions of taste, texture, and health benefits. The findings contribute to a broader understanding of nutrient synergies in food products, paving the way for future innovations in health-conscious culinary offerings.

Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product

The excessive consumption of sodium (Na) is a risk factor for non-communicable diseases (NCDs), such as high coronary heart disease, stroke and high blood pressure. The substitution of Na in processed and ready-to-eat (RTE) foods is one of the main strategies for reducing sodium intake. This study investigated the effects of substitution of sodium chloride (NaCl) with alternative substances, such as potassium chloride (KCl), calcium chloride (CaCl2), and yeast extract, on the quality characteristics of smoked green mussels (SGM) and their quality during storage at 4 ± 1°C for 16 days. The smoking yield, color, water activity, pH, and texture profile of the SGM were negligibly changed following substitution of NaCl with the alternative chloride salts. However, substitution of NaCl with KCl and CaCl2 in the SGMs worsened sensory acceptance, especially at the high concentrations used. The highest sensory acceptance and satisfactory Na levels were remarkable in the yeast extract substitution associated with the taste profile using the E-tongue. The microbial loads and quality of the SGM flavored with yeast extract (SGM-Y) complied with the Thailand community product standard. In addition, SGM-Y was nutritionally rich in both macro- and micro-nutrients including essential amino acids. Therefore, SGM-Y could be a potential formulation to develop an alternative RTE food product showing health benefits for consumers.