Insoluble Fiber Content Research Articles

Investigating the role of lemon peel fiber in the casein gelation mechanism of low-fat yogurt

Incorporation of insoluble dietary fibers (IDFs) into yogurt can serve as both a nutritional supplement and texture modifier. However, the understanding of the interaction between IDFs and casein particles in yogurt, as well as their effect on the gelation mechanism of casein particles, remains limited. This study investigated the impact of varying contents of insoluble lemon peel fiber (LPF) on the casein gelation in low-fat yogurt. The gelation process of casein was monitored via oscillatory rheology, and the critical gel point was determined from time sweep curves. The post-gelation process was analyzed through the percolation model, and the topological structure after gelation was quantified using skeleton analysis. The incorporation of moderate content of LPF was found to reduce fermentation time (with the highest decrease being up to 1.2 h). This effect could be attributed to the enhanced main intermolecular forces (hydrophobic interactions and disulfide bonds), as well as the formation of casein-LPF-casein linked clusters with an elevated gelation rate exponent (α) value. These factors facilitated gel formation. Moreover, a moderate content of LPF facilitated cross-linking between caseins through a bridging effect, resulting in the development of a densely interconnected network with enhanced link density (88.25%) and reduced pore fraction (7.71%). Consequently, this led to a significant 17.6% inhibition in wheying off rate compared to low-fat yogurt without LPF during a 21-day storage time. However, the formation of weak or coarse gels was observed when the LPF content was low or high, the gelation rate was excessively rapid (exponent α = 3.05), or the presence of steric hindrance effect was present. The findings offered valuable insights for the application of insoluble particulate components in the food industry.

Productivity and economic performance of Nellore young bulls fed diets with increasing fiber content.

Adequate neutral detergent insoluble fiber (NDF) content in the total diet can improve intake efficiency, prevent rumen disorders, and enhance the health and performance of feedlot-finished beef cattle. We hypothesized that an increase in dietary fiber levels would decrease the productive performance but increase the economic performance of young bulls in confinement. Thus, it was aimed to evaluate the effect of increasing fiber levels on feed intake, wastage, and productive and economic performance of Nellore young bulls finished in confinement. We used 20 Nellore cattle, non-castrated males, 30 months old, and average body weight (BW) of 416.35 ± 2.2kg distributed in a completely randomized design, kept in individual stalls. Animals were divided into four treatments consisting of four levels of neutral detergent insoluble fiber (NDF) (25%, 30%, 35%, and 40% NDF) in total DM. Nutrient intake, feed conversion, feed waste, body weight (BW) at slaughter, total weight gain (TWG), average daily gain (ADG), hot carcass weight (HCW), and carcass yield (CR) were evaluated. In addition, economic parameters (revenue, food expenses, and gross margin) were calculated and compared. The dry matter (DMI), organic matter (OMI), crude protein (CPI), and ether extract (EEI) intakes showed quadratic behavior. The DMI maximum estimated was 28.5% NDF in the diet. The NDF and ADF intakes showed a positive linear effect and the starch intake had a negative linear effect. There was a significant positive linear effect (P < 0.05) for the variables total mixed ration (TMR) offered and daily and total RTM intake. Minimum RTM wastage was estimated with a diet containing 30% NDF. The maximum points for BW at slaughter, HCW, and ADG were 29.9%; 29.6%, and 25% NDF, respectively. The costs of concentrate and silage showed a positive linear behavior, as did the ADG costs and the carcass equivalent cost (P < 0.05). The maximum point of the revenue estimate (US$/animal) was 29.9% of NDF, 26.1% of NDF for the total expenditure on food (US$/animal), and 32.5% of NDF for the gross margin (U$/animal). In conclusion, the animals fed a 30% NDF diet showed the best performance and economics, in addition to less food waste. We recommend 25 to 32.5% of NDF in the diet to obtain maximum productive and economic performance when finishing Nellore young bulls in confinement.

Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products.

The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was performed using a single-screw laboratory extruder at pilot plant scale. Extrusion parameters such as color and carbohydrate content (fiber, sucrose, and starch) were evaluated. Carob bean addition led to an increase in starch, soluble fiber, and insoluble fiber. Texture parameters related to hardness (crunchiness) were significantly reduced with the addition of CB (p < 0.05), detectable from a 5% addition of CB and not significant with more CB content. Samples became browner with the addition of CB; however, when the concentrations of CB are high (>5%) no major differences in color were observed. The extrusion process reduced the content of soluble and insoluble fiber, and sucrose in all formulated samples. Extruded samples with 5-7.5% CB seem to be the best formulation in terms of fiber content, color, and texture parameters. These innovative gluten-free foods could be considered as a source of fiber, and a healthier alternative to some commercially available snacks.

Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica

In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C and 160 °C) were evaluated. The results showed significant differences in chemical composition, physical, functional and phytochemical properties between the two species. OC had a higher ash and ether extract content (29.27 % and 1.28 % respectively), while OF had more protein and carbohydrates (7.83 and 55.31 % respectively). The expansion index was higher (1.06 – 1.27) in OF, especially under high temperature extrusion and low moisture conditions. Bulk density decreased with increasing extrusion temperature, and color was significantly altered by temperature and moisture, with greater changes observed in OF. Functional properties such as oil absorption capacity, water absorption capacity, and water solubility index, were significantly affected by the extrusion process in both species of nopal. In terms of dietary fiber, extrusion increased (4.99 to 10.38 %) the soluble fiber content and decreased (36.91 to 32.30 %) the insoluble fiber content in both species. However, OC had a higher percentage of soluble and total dietary fiber. Phenolic compounds, flavonoids and antioxidant activity were significantly affected by the extrusion process in most treatments, although some maintained or improved these properties. These results highlight the influence of species and extrusion conditions on the properties of nopal flours, providing valuable information for the development of nopal-enriched food products, thereby optimizing their nutritional and technological properties.

Suppression of the postprandial hyperglycemia in patients with type 2 diabetes by a raw medicinal herb powder is weakened when consumed in ordinary hard gelatin capsules: A randomized crossover clinical trial.

Contradictory claims about the efficacy of several medicinal plants to promote glycemic control in patients with type 2 diabetes mellitus (T2DM) have been explained by divergences in the administration form and by extrapolation of data obtained from healthy individuals. It is not known whether the antidiabetic effects of traditional herbal medicines are influenced by gelatin capsules. This randomized crossover trial aimed to evaluate the acute effect of a single dose of raw cinnamon consumed orally either dissolved in water as a beverage or as ordinary hard gelatin capsules on postprandial hyperglycemia (>140 mg/dL; >7.8 mmol/L) in T2DM patients elicited by a nutritionally-balanced meal providing 50 g of complex carbohydrates. Fasting T2DM patients (n = 19) randomly ingested a standardized meal in five experimental sessions, one alone (Control) and the other after prior intake of 3 or 6 g of crude cinnamon in the form of hard gelatin capsules or powder dissolved in water. Blood glucose was measured at fasting and at 0.25, 0.5, 0.75, 1, 1.5 and 2 hours postprandially. After each breakfast, its palatability scores for visual appeal, smell and pleasantness of taste were assessed, as well as the taste intensity sweetness, saltiness, bitterness, sourness and creaminess. The intake of raw cinnamon dissolved in water, independently of the dose, decreased the meal-induced large glucose spike (peak-rise of +87 mg/dL and Δ1-hour glycemia of +79 mg/dL) and the hyperglycemic blood glucose peak. When cinnamon was taken as capsules, these anti-hyperglycemic effects were lost or significantly diminished. Raw cinnamon intake did not change time-to-peak or the 2-h post-meal glycaemia, but flattened the glycemic curve (lower iAUC) without changing the shape that is typical of T2DM patients. This cinnamon's antihyperglycemic action confirms its acarbose-like property to inhibit the activities of the carbohydrate-digesting enzymes α-amylases/α-glucosidases, which is in accordance with its exceptionally high content of raw insoluble fiber. The efficacy of using raw cinnamon as a diabetes treatment strategy seems to require its intake at a specific time before/concomitantly the main hyperglycemic daily meals. Trial registration: Registro Brasileiro de Ensaios Clínicos (ReBEC), number RBR-98tx28b.

Evaluating the potential prebiotic effects of umbu-cajá (Spondias spp.) fruit processing by-product flour on the human intestinal microbiota

This study evaluated the potential prebiotic properties of umbu-cajá (Spondias spp.) fruit processing by-product flour (UCF) on the human intestinal microbiota by monitoring the relative abundance of specific intestinal bacterial populations, microbial metabolic behavior, and antioxidant activity during 48 h of in vitro colonic fermentation using fecal inoculum donated from healthy adult individuals. UCF had a high insoluble fiber content and flavonols, especially quercetin-3-O-glucoside, as the most prevalent phenolic compounds, besides showing antioxidant activity. Medium with UCF increased the relative abundance of Lactobacillus spp./Enterococcus spp., Bifidobacterium spp., and Clostridium histolyticum during the colonic fermentation and decreased the relative abundance of Bacteroides spp./Prevotella spp. and Eubacterium rectale/Clostridium coccoides. Medium with UCF maintained a higher relative abundance of Ruminococcus albus/R. flavefaciens than negative control during the colonic fermentation. UCF stimulated intense metabolic activity of the intestinal microbiota during the colonic fermentation, evidenced by decreased pH values, sugar consumption, and production of several metabolites linked to host health promotion, concomitant with high antioxidant activity. The results characterize UCF as a candidate for prebiotic use and a novel value-added circular ingredient to functionalize foods and nutraceuticals.

Improving nutritional and sensory properties of rice bran by germination and solid-state fermentation with fungi

Rice bran, a by-product of the rice milling industry, is rich in protein, fiber, and other nutrients. However, its utilization in food has been limited due to the presence of unpleasant flavors and anti-nutritional components. The present study investigated the impact of germination and solid-state fermentation with various fungi starters on the nutritional and sensory features of rice bran. The results showed germination can significantly decrease phytic acid content and increase the contents of protein and fibers but had a negligible influence on the sensory characteristics of rice bran. Fungal fermentation demonstrated a notable increase in protein content and effective degradation of insoluble fiber and phytic acid in rice bran. Meanwhile, the sensory characteristics of rice bran after fermentation with different fungal cultures varied according to the instrumental analysis (electronic nose/tongue and GC-IMS) and sensory panelists evaluations. Rice bran fermented with Aspergillus niger, Actinomucor elegans and liquor koji exhibited similar GC-IMS spectra and characteristics of odor. However, A. niger imparted bran a musty smell and A. elegans contributed tastes of bitter and astringency. Mucor racemosus fermentation resulted in the highest score of fruity odor. Additionally, rice bran fermented with soy sauce koji stood out with the highest richness score, distinguishing it from other fermented brans. This research can provide insights into improving nutritional and sensory attributes of rice bran.

PSI-20 Isobutyrate supplementation improved energy and nitrogen digestibility in prepubertal gilts fed a high insoluble, but not soluble, fiber diet

Abstract Isoacids are short, branched-chain volatile fatty acids produced by microbial degradation of branched-chain amino acids. While there is a lack of information on isoacids supplementation in monogastric animals, in ruminants, isoacids are growth factors for cellulolytic bacteria which leads to improved digestibility of fibrous ingredients. The objective was to determine if feeding isoacids to prepubertal gilts could improve digestibility of high fiber diets. Two groups of 45 prepubertal gilts (body weight = 139.10 ± 0.68 kg) were individually housed and allotted to 1 of 9 dietary treatments for a 28-d trial (n = 10 per treatment). Dietary treatments consisted of a 3 × 3 factorial arrangement with factors of diet type [corn-soybean meal (CSBM), CSBM with 40% inclusion of distiller’s dried grains with solubles (DDGS), or CSBM with 40% inclusion of sugar beet pulp (SBP)] and isoacids inclusion [no isoacid (NO), 0.50% inclusion of isobutyrate (IB), or 0.88% inclusion of an isoacid mixture (isobutyrate, 2-methylbutyrate, isovalerate; 1:1:1 ratio; MX). Isobutyrate inclusion was the same between IB and MX diets. Gilts were limit fed approximately 2.2 kg per day. Overall growth performance, apparent total tract digestibility (ATTD) of energy and nitrogen (N), and fecal volatile fatty acids (VFA) profile (d 26) were determined. Average daily feed intake (ADFI) was reduced and gain:feed ratio (GF) was increased in gilts fed DDGS (2.14 ± 0.07 kg/d and 0.20 ± 0.02 kg/kg, respectively) or SBP (2.07 ± 0.07 kg/d and 0.19 ± 0.02 kg/kg, respectively) compared with gilts fed CSBM (2.30 ± 0.07 kg/d and 0.15 ± 0.02 kg/kg, respectively), regardless of isoacids inclusion (P &amp;lt; 0.05). Gilts fed DDGS-IB had increased energy (86.5 vs. 83.5 ± 0.42%) and N (84.7 vs. 81.3 ± 0.85%) ATTD compared with gilts fed DDGS-NO (P &amp;lt; 0.05). Gilts fed CSBM-MX had reduced energy (86.9 vs. 88.3 ± 0.50%) and N (75.4 vs. 78.7 ± 0.39%) ATTD compared with gilts fed CSBM-NO (P &amp;lt; 0.05). Moreover, gilts fed SBP-NO had increased energy (85.9 vs. 83.6 ± 0.44%) ATTD compared with the other groups and increased N (71.8 vs. 67.2 ± 0.51%) ATTD compared with SBP-IB (P &amp;lt; 0.05). Fecal content of isobutyrate was decreased in NO compared with the other groups (2.10 vs. 3.00 ± 0.31 mM/L), while fecal content of heptanoate was increased in MX compared with NO (0.06 vs. 0.03 ± 0.01 mM/L), regardless of diet type (P &amp;lt; 0.05). Gilts fed SBP-MX had increased fecal content of total VFA compared with gilts fed SBP-NO (108.90 vs. 67.60 ± 11.50 mM/L; P &amp;lt; 0.05). These results suggest that IB may positively impact the digestibility of diets with a high content of insoluble fiber.

Enzymatic impregnation by high hydrostatic pressure for preparing shape-retaining softened broccoli and carrot

This study examined the feasibility of utilizing high-pressure processing (HPP) with enzymatic impregnation to soften vegetables. Freeze–thaw (FT) processing was used as a positive control to compare the hardness, physicochemical characteristics, and cell microstructure of vegetables. Carrot and broccoli samples were subjected to 200 MPa pressure for 15 min and then impregnated using a Viscozyme L enzyme solution. Compared with the hardness of fresh samples, the hardness of the carrot and broccoli samples that underwent HPP and enzymatic impregnation decreased by 84.6% and 95.5%, respectively, and the hardness of the carrot and broccoli samples that underwent FT processed decreased by 73.6% and 91.3%, respectively. In particular, HPP with enzymatic impregnation reduced the content of insoluble dietary fibers (18%), increased the content of soluble dietary fibers (3%), and considerably increased the concentration of carotene (1.9 times) and isothiocyanate (4.5 times) in carrots and broccoli, respectively. Scanning electron microscopy reveals that HPP physically damaged the intercellular compartments of the vegetables, thereby increasing the impregnation of enzymes. In addition, the level of HPP and the holding time increased, and the amount of vegetable residue and the degree of moisture retention substantially decreased, indicating a negative correlation between damage and hardness. Moreover, HPP pretreatment require a short processing time then FT, which promoted the penetration of enzymes and the internal microstructural biodegradation of vegetables, and it also helped these vegetables release more soluble nutrients. Overall, HPP can be used with enzymatic impregnation to obtain texture-modified vegetables for older consumers with mastication difficulties.

Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour

The study examined the impact of lime treatment (nixtamalization process) on the functional, proximate, and crystallinity properties of pearl millet flour by cooking them in a 2% calcium hydroxide (Ca (OH)₂) at 75 ± 5 °C for 30 min and then steeping for 4 h. The millets were then milled to produce two types of flour, dry milled nixtamalized flour (DMNF) and wet milled nixtamalized flour (WMNF) and compared with the untreated pearl millet flour (PMF). Nixtamalized samples yielded a flour that contained significantly (p < 0.05) higher content of ash, soluble and insoluble fiber, minerals such as calcium, iron, magnesium, and sodium. Solubility increased with temperature from 30 °C to 90 °C for DMNF (71.86%), WMNF (50%), and for PMF (66.25%) respectively. Shelf-life studies revealed that, the Free Fatty Acid (FFA) content increased from 2.49% to 6.48% for DMNF and from 5.22% to 14.89% for WMNF, with an overall increase of 61.57% for DMNF and 64.94% for WMNF. X-ray diffractogram, of the flour revealed peaks moved towards higher theta values, leading to a reduction in the distance between the planes, consequently reducing the size of crystals. Breakdown of these molecules leads to a disruption/reorientation of the crystalline double-helix pairs, thus reducing crystallinity in nixtamalized samples.

Effects of the 1RS.1BL wheat-rye translocationon kernel and bran content of bread wheat (Triticum aestivum L.)

In this study, the effects of rye translocation on some quality properties and mineral content of whole wheat kernel and bran were investigated.The plant material consisted of 147 recombinant inbred lines (RILs) and five control cultivars, including the parent. The genotypes were grown in Turkey at two different locations for two consecutive years. In the study, lines with and without rye translocation were determined by SDS-PAGE and PCR analysis, and the glutenin subunits of the lines at Glu-A1, Glu-B1, Glu-A3 and Glu-B3 loci were also analyzed. The protein, starch, fat, ash, dry matter, acid detergent insoluble fiber (ADF), neutral detergent insoluble fiber (NDF), potassium (K), phosphorus (P) and magnesium (Mg) contents of kernels and bran of the RILs were determined. Statistically significant differences were found between the genotypes in terms of all the examined characteristics except the amount of dry matter. The RILs carrying translocation 1RS.1BLhad a higher average ADF, NDF, protein content, ash content, K, Mg, and P contents of kernels, as well as a higher average ADF, NDF, ash, and K bran contents than the RILs without thetranslocation. The bran of the RILs without thetranslocationhad higher values in terms of fat, starch, and phosphorus content. The results indicate that wheat- rye translocation1RS.1BL has a significant effect on both whole wheat kernel and bran content, and can be used to enrich the content of wheat bran.

The Quality Of Pancakes With Substitution Of Cowpea Tempe Flour And Purple Sweet Potato Flour

Pancakes are a snack and alternative food for breakfast which are made by grilling on a pan. The use of cowpea tempe flour and purple sweet potato flour is to reduce the use of wheat flour in Indonesia and to increase the protein and fiber content in pancake. The aim of the research was to find out the right formulation to produce the best quality pancakse and to find out the effect on pancakes based on chemical, physical, microbiological and organoleptic qualities. This research used a completely randomized design with three repetitions for each treatment, namely 100:0:0 (K), 50:50:0 (A), 50:25:25 (B), dan 50:0:50 (C). The results showed that pancakes contained 31.45-35.41% moisture content, 1.64-2.06% ash content, 4.88-10.04% protein content, 7.39-9.15% fat content, carbohydrate content 45.31-52.00%, insoluble fiber content 2.72-6.29%, soluble fiber content 1.92-5.97%, hardness 3.76-5.13 N, springiness 0.11-0.50, swelling power 152.48-161.91%, yellowish orange color, total plate count 0-5,33 x 10¹ CFU/g, and yeast mold rate 0 CFU/g. Pancakes with substitution of cowpea tempe flour and purple sweet potato flour which have the best quality are pancakes treatment 50:50:0 (A) based on chemical, physical and microbiological parameters.

ДОСЛІДЖЕННЯ ВЛАСТИВОСТЕЙ ПРОДУКТІВ ПЕРЕРОБЛЕННЯ ЦИТРУСОВИХ ЯК ДОБАВОК ДЛЯ МАЙОНЕЗНИХ СОУСІВ

The growth of the cultivation and processing of citrus fruits is accompanied by the formation of a large amount of waste, which contains a number of useful nutrients and can serve as a valuable biological resource for various fields of application. The vitamins, trace elements, dietary fibers present inthe composition allow you to use them as effective functional additives. The specificity of citrus dietary fibers is a large amount of protopectin, which determines their significant sorption properties. The ability of fibers to retain water makes them effective thickeners and attractive components of low-fat emulsion products, such as mayonnaise sauces. The article presents the results of a study of the properties of powders obtained from dried grapefruit and orange peels by grinding and dividing into fractions by sieving through sieves of different diameters. The indicators of the moisture-retaining capacity of grapefruit and orange powders, their blends and mixtures with coconut flour were determined. The stability of low-fat emulsion products obtained with the addition of the indicated additives in the amount of 5% to the recipe was studied.The introduction of grapefruit and orange powder additives into the low-fat mayonnaise sauce recipe will enrich them with dietary fibers, give a piquant taste and aroma, and contribute to the formation of a product with proper rheological properties and consistency.The analysis of research and publications showed that among the hydrocolloids used in the production of low-fat mayonnaise products, a special place is occupied by dietary fibers of citrus fruits with a high index of moisture retention capacity, which is higher than that of fibers from other raw materials, for example, carrots or oats. Considerable attention is paid to orange pulp powder products with a balanced content of soluble and insoluble dietary fibers, which serve as effective additives capable of retaining moisture and forming low-fat products with a thick consistency.The purpose of the article is to study the properties of grapefruit peel powder and its mixtures with other functional additives for low-fat mayonnaise sauces; determination of their moisture retention capacity; production and stability research of low-fat mayonnaise sauces based on them.For different size fractions of dried and crushed grapefruit and orange peel, indicators of moisture retention capacity were determined. It was established that this indicator has a larger value for the smallest fraction. For grapefruit powder with a particle size of less than 0.50 mm, the moisture retention capacity is 808%, and for orange -591%. A mixture of grapefruit and orange powder with different ratios of components was also found to have a high ability to retain water. Properties of mixtures of citrus powder and coconut flour were studied. Made samples of low-fat mayonnaise sauces with the addition of individual and complex functional additives in the amount of 5%. The effectiveness of their action was checked by determiningthe stability index of the manufactured emulsion products, which met the requirements set for mayonnaise and mayonnaise sauces by the current standard

Development of rice-based gluten-free muffins enriched with tigernut dietary fiber

The effects of tigernut dietary fiber (TDF: 5, 10, and 20% w/w) inclusion in rice muffin formulations on the functional and pasting properties of composite powders, as well as the nutritional and sensory properties of muffins were investigated. The results showed a significant (p&lt;0.05) proportional increase in the water and oil holding capacity as TDF increased in the powder blends. Moreover, pasting viscosity was found to decrease with the inclusion of TDF. TDF muffins showed improved nutritional quality, with increased protein (~14%), insoluble fiber (~128%) and total fiber (~34%) contents compared to 100% rice muffins. Also, TDF-muffins had lower baking losses (~22%) and better texture, including firmness and chewiness. Sensory scores of TDF-muffins (up to 10% w/w) showed similar consumer acceptability for all parameters considered. Overall, this study suggests tigernut fiber as a functional additive that balances the growing consumers’ demands for healthy and quality gluten-free rice muffins.

Pharmacognostic, characterization, physio-chemical scrutinizes, and biological attributes of &lt;i&gt;Goniothalamus wightii&lt;/i&gt;

To evaluate the quality control parameters of &lt;i&gt;Goniothalamus wightii&lt;/i&gt; leaves, which are used for traditional medicine. The leaves extracts were characterized and to evaluate the phytochemical composition, antibacterial, antibiofilm and antioxidant activities. The macroscopic studies of the leaves are simply arranged, green color and dicot plant. The physico-chemical values are the presence of foreign matter, loss on drying, moisture and tannin content, no swelling and foaming capacity. Total ash, acid-insoluble ash, water soluble ash, and sulphated ash are the ash values; extractive values are examined in various organic solvents with visualized UV to exhibit various color variations. The proximate compositions were fiber, soluble and insoluble fiber, carbohydrates, and lipid content presence at g/100g. The quantitative phytoconstituents presence of hexane, ethyl acetate and methanol extracts such as were resolved in sequential extraction with hexane, chloroform, ethyl acetate, and methanol bands were separated. The FT-IR spectrum resembles the aliphatic and aromatic amines, and the LC-MS were identified by phenolic and flavonoids derivatives, steroids, lignin’s. The compounds based the antioxidant activities were 50-80% inhibition against the free radicals and antibacterial, antibiofilm activities were strongly killed the pathogens (&lt;i&gt;E. coli&lt;/i&gt;, &lt;i&gt;E. faecalis&lt;/i&gt;). In concluded that the pharmacognostic standardization is the first report in these species. The extracts of &lt;i&gt;G. wightiii&lt;/i&gt; have potential antioxidant, antibacterial and antibiofilm effects, which could lead to pharmaceutical and industrial applications.

Buckwheat (Fagopyrum esculentum) Hulls Are a Rich Source of Fermentable Dietary Fibre and Bioactive Phytochemicals.

Pseudo-cereals such as buckwheat (Fagopyrum esculentum) are valid candidates to promote diet biodiversity and nutrition security in an era of global climate change. Buckwheat hulls (BHs) are currently an unexplored source of dietary fibre and bioactive phytochemicals. This study assessed the effects of several bioprocessing treatments (using enzymes, yeast, and combinations of both) on BHs' nutrient and phytochemical content, their digestion and metabolism in vitro (using a gastrointestinal digestion model and mixed microbiota from human faeces). The metabolites were measured using targeted LC-MS/MS and GC analysis and 16S rRNA gene sequencing was used to detect the impact on microbiota composition. BHs are rich in insoluble fibre (31.09 ± 0.22% as non-starch polysaccharides), protocatechuic acid (390.71 ± 31.72 mg/kg), and syringaresinol (125.60 ± 6.76 mg/kg). The bioprocessing treatments significantly increased the extractability of gallic acid, vanillic acid, p-hydroxybenzoic acid, syringic acid, vanillin, syringaldehyde, p-coumaric acid, ferulic acid, caffeic acid, and syringaresinol in the alkaline-labile bound form, suggesting the bioaccessibility of these phytochemicals to the colon. Furthermore, one of the treatments, EC_2 treatment, increased significantly the in vitro upper gastrointestinal release of bioactive phytochemicals, especially for protocatechuic acid (p < 0.01). The BH fibre was fermentable, promoting the formation mainly of propionate and, to a lesser extent, butyrate formation. The EM_1 and EC_2 treatments effectively increased the content of insoluble fibre but had no effect on dietary fibre fermentation (p > 0.05). These findings promote the use of buckwheat hulls as a source of dietary fibre and phytochemicals to help meet dietary recommendations and needs.

Thermoplastic extrusion technology as a tool for adding value to brewer's by-products

Brewer's by-products show high nutritious potential to be reintegrated into the food chain. Nevertheless, their high moisture, microbiological instability, and heterogeneity pose enormous challenges. This study investigated thermoplastic extrusion to repurpose large amounts of the two main brewery by-products: brewer's spent grains (BSG) and brewer's spent yeast (BSY). A mixture design was used to compose ten blends with different proportions of dried-BSG, BSY, and corn grits, maximizing the use of BSG up to 70 g/100 g. Extruder parameters were fixed. PLS regression was applied to evaluate the effects of blend composition on the characteristics of the extruded products. Thermoplastic extrusion shows feasibility in transforming large volumes of by-products into value-added products. Blends with high insoluble fiber, protein, and moisture contents resulted in extrudates with high protein concentration, low expansion, and high density. The results of this exploratory work can be used for product optimization by choosing nutritional, technological, and commercial targets to create innovative, healthy, and sustainable food products that meet consumer demands.

Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran

In this study, strains producing feruloyl esterase were screened by Oxford Cup clear zones method and by evaluating the ability to decompose hydroxycinnamoyl esters. The strain was identified by 16S rDNA molecular biology. The contents of dietary fiber, reducing sugar, water-extractable arabinoxylans, phytic acid, total phenolics, total flavonoid, phenolic compounds composition, microstructure and antioxidant activity in bran before and after fermentation were studied. Eight strains producing feruloyl esterase were screened, among which strain P1 had the strongest ability to decompose hydroxycinnamoyl esters. The strain was identified and named L. fermentum NB02. Compared with unfermented bran, fermented bran exhibited higher contents of soluble dietary fiber, reducing sugar, water-extractable arabinoxylans, total phenolics, total flavonoid, and lower insoluble dietary fiber and phytic acid content. The dense surface structure of bran was destroyed, forming a porous structure. The release of phenolic compounds increased significantly. L. fermentum NB02 fermentation improved the antioxidant capacity of bran.

Kualitas Mie Basah dengan Substitusi Tepung Bonggol Pisang Kepok (Musa acuminata balbisiana C.) dan Umbi Bit (Beta vulgaris L.)

&lt;em&gt;Noodle is a popular food and mostly consumed by people in Indonesia. The addition of kepok banana corm and beetroot flour as potential local foodstuff is expected to increase nutritional content, especially fibre content in wet noodle product. This research aims to determine the effect of substitution of kepok banana corm and beetroot flour on the physical, chemical, microbiological, and organoleptic qualities of wet noodle, and to determine the best substitution ratio of kepok banana corm and beetroot flour to produce wet noodle with the best quality. This research used a completely randomised design with four treatments are control treatment (100:0:0), A (70:10:20), B (70:15:15), and C (70:20:10) with three repetitions. The results of this research are wet noodles have moisture content of 54,59-62,80%, ash content of 0,79-1,16%, protein content of 3,53-6,60%, insoluble fibre content of 7,81-9,50%, soluble fibre content of 4,84-10,82%, fat content of 2,43-6,48%, carbohydrate content of 25,99-35,56%, and water absorption of 37,38-43,86%. The results of microbiological analysis of wet noodles are ALT 0,43 x 10&lt;sup&gt;2 &lt;/sup&gt; to 11,73 x 10&lt;sup&gt;2&lt;/sup&gt; (&lt;/em&gt;&lt;em&gt;) and AKK 0,08 x 10&lt;sup&gt;2 &lt;/sup&gt; to 0,26 x 10&lt;sup&gt;2&lt;/sup&gt; (&lt;/em&gt;&lt;em&gt;). The best quality of wet noodle is treatment C based on chemical, physical, microbiological, and organoleptic parameters&lt;/em&gt;

Low fat and high protein meat analogue of cowpea (Vigna unguiculata) with stabilizer cocoa pod husk extract (Theobroma cacao L.)

Meat analogue is a plant-based protein product with nutritional and sensory qualities similar to conventional meat. Meat analogue is usually made from wheat flour. People with gluten intolerance can not consume wheat flour. Gluten-free meat analogue is appropriate for such people. In this research, gluten-free meat analogue was made from cowpea flour and cocoa pod husk extract, in three different formulations. Cocoa pod husk extract serves as stabilizer and sticking agent. The formulation was based on the ratio of the main ingredients. The ratios were 98.5:1.5 (A), 99.0:1.0 (B), and 99.5:0.5 (C). The control meat analogue was made from cowpeas flour and commercial pectin with the ratio of 98.5: 1.5. The parameter of quality was the physicochemical aspect including moisture content, ash content, fat content, protein content, carbohydrate content, fibre content, amino acid quality, and in vitro protein digestibility. In addition, the microbiological, texture, and sensory analysis were also conducted. Meat analogue B had 41.56% water content, 4.71% ash content, 3.88% fat content, 19.16% protein content, 8.75% soluble fibre content, 10.21% insoluble fibre content, protein digestibility 65.94%, total plate count of 4.40×102 CFU/g and yeast and mould count of 2.27×102 CFU/g. It is considered the best formulation among the meat analogues.