Content Of Nutritional Components Research Articles

Effects of fermentation with Kefir grains on nutrient composition, flavor volatiles, and product physical stability of a hemp seed (Cannabis sativa L.) beverage

This study investigated the effects of fermentation with kefir grains on the nutritional composition, flavor, and physical stability of hemp seed, and explored its potential as a probiotic plant-based beverage. After fermentation of a homogenized hemp seed water suspension, the concentrations of organic acids (lactic, acetic, tartaric, butyric, succinic, and malic acids) increased. The content of nutritional components, amino acids, and free fatty acids increased, as well as the number (from 16 to 21) and concentrations of flavor compounds, such as alcohols, acids, and esters. Fermentation also increased the particle size, viscosity, and phase-separation resistance of the final product. Therefore, kefir grains improved the nutritional composition, flavor, and physical stability of the hemp seed beverage, indicating its potential as a functional beverage, and providing a theoretical basis for the development of plant-based fermented beverages.

Effects of Cultivation Methods on the Nutritional Content, Active Component Content, and Antioxidant Activity of Fruiting Bodies of Sanghuangporus baumii (Agaricomycetes).

To provide a scientific reference for improving the sawdust cultivation of Sanghuangporus baumii, comparative studies were conducted on the contents of nutritional components and active components and the antioxidant activity of the fruiting bodies of S. baumii cultivated with sawdust and cut logs. The results indicate that, first, cultivation methods had little effect on the contents of crude fat and the measured 16 kinds of amino acids [including total essential amino acids (EAA), total nonessential amino acids (NEAA), EAA/NEAA, and EAA/total amino acid (TAA)], but had a great influence on the contents of crude protein, crude fiber and TAA. These results suggest that the nutritional content under sawdust cultivation was significantly higher than that under cut-log cultivation. Second, the cultivation methods had little effect on the content of triterpenoids but had a great effect on the contents of polysaccharides, total flavonoids and total phenols, which showed that cut-log cultivation was significantly higher than sawdust cultivation. Third, the cultivation methods had a great effect on the antioxidant activities (ABTS and FRAP), which showed that cut-log cultivation was significantly higher than sawdust cultivation. The contents of polysaccharides, total flavonoids, and total phenols and the ABTS and FRAP activities using sawdust cultivation were lower than those using cut-log cultivation, which may be related to the mushroom strains, cultivation medium formula and cultivation technology. The results provide a solid basis for the improvement and promotion of new cultivation technologies for S. baumii.

An Assessment of the Energy and Nutritional Value of Menus Delivered by a Catering Company in a Selected Kindergarten in Wrocław and Parental Awareness Regarding Dietary Recommendations

Objective: The proper nutrition of preschool children is one of the key elements supporting their physical and mental development and intellectual agility. With the increasing awareness of the role of diet in preventing lifestyle diseases, there is a growing need for comprehensive education and the development of healthy eating habits from an early age. In this regard, parents and caregivers face the significant challenge of providing adequate and balanced diets that meet the individual nutritional needs of their children. This study aimed to estimate the energy and nutritional value of decadal menus provided by a catering company in a selected kindergarten in Wrocław. Additionally, a proprietary survey questionnaire assessed parental awareness of nutritional recommendations. Methodology: Forty dietary plans were analysed using the Dieta 6D computer software. The energy value and content of nutritional components, such as protein, fats, carbohydrates, mineral components (calcium, iron), and vitamins (A, C), were estimated in decadal menus for each season. In the second part of the study, parental awareness of nutritional recommendations was assessed. A survey questionnaire was prepared and directed to parents or guardians of preschool-aged children. Results: A qualitative analysis of 10-day dietary allowances showed them as being composed based on the principles of healthy eating, taking into consideration variety, seasonality of products, and diverse cooking techniques. The menus differed in meeting children’s needs for vitamins and mineral components. Regardless of the season, they provided an excessive amount of vitamin A compared to recommended norms, while vitamin C intake exceeded recommended norms in summer. Calcium content was consistently below dietary recommendations for the age group of 4 to 6 years. Only the iron content complied with the norms, regardless of the season. The survey research results indicate that parents of preschool-aged children pay close attention to nutrition in preschool facilities. When acquiring knowledge about the nutrition of 3-6-year-old children, parents rely on information from their relatives and dietitians rather than scientists specialising in children’s nutrition. Unfortunately, regarding knowledge about the dosage of vitamin D, only 35% of parents with higher education knew the appropriate dosage of vitamin D required at this age. Implications and recommendations: The assessment of preschool menus indicated the necessity of changes regarding their composition modifications, including adding legume seeds into the diet and limiting meals containing simple sugars. The knowledge and dietary attitudes of preschool teachers and parents play a significant role in shaping children’s dietary habits. Research has shown that inadequate or excessive intake of nutrients, ‘picky eating’ behaviour, and lack of knowledge about nutrition among teachers and staff are common issues in preschools. Therefore, interventions focusing on improving knowledge and dietary attitudes among teachers and parents are essential.

The Influence of Ecological Factors on the Contents of Nutritional Components and Minerals in Laver Based on Open Sea Culture System

Laver is a popular food for its high nutritional value, which can change among culture areas and along with the progression of harvest. Neopyropia yezoensis and Neoporphyra haitanensis were cultured in succession in Taoluo and Muping, north China. The chemical composition of laver samples together with some ecological factors in the farms were investigated. From September to December, salinity increased while water temperature decreased in both areas. Dissolved inorganic nitrogen (DIN) and N:P decreased in Taoluo while increasing in Muping. Both N. yezoensis and N. haitanensis contained high levels of protein (26.90–41.38% DW) and low contents of fat (0.36–0.74% DW). High levels of minerals were detected in both species. The contents of protein, total amino acids, and total minerals in N. haitanensis increased significantly, while sugar content decreased significantly from September to December. The gray correlation analysis result implied that the typical ecological factors (DIN, dissolved inorganic phosphorus, N:P, pH, salinity, temperature, and transparency) have a great influence on accumulation of the crude nutrient, amino acid, fatty acid components, and mineral components in laver. The coefficient of variation analysis result also showed that environmental heterogeneity obviously enhanced differences in the contents of protein, amino acid, and trace elements in N. yezoensis. In addition, the principal component analysis result showed that the N. yezoensis strain ‘Huangyou No. 1’ had the highest comprehensive evaluation score in the four tested N. yezoensis strains, indicating that it has the best comprehensive quality and greatest exploitable value. We hope these findings will help to improve future laver breeding and farming.

NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing.

This study aimed to explore ideal processing condition for black garlic based on the change of nutritional and active components and antioxidant capacity. Fresh garlic was processed under the condition of constant temperature (65, 75 and 85°C) and relative humidity (70, 75, 80 and 85%) for 16days. The sensory scores, contents of nutritional and active components, and antioxidant capacity were monitored. The sensory scores reached the maximum on the 8th day at 85% humidity and 75°C. The contents of nutritional components were significantly affected by humidity and temperature, and 85% humidity and 75°C were appropriate. The polyphenol content increased with increase in temperature and decrease in humidity. The reducing sugars and total sugars, total acids and 5-HMF were higher at 75°C than at 65 and 85°C. Reducing sugar and protein contents and sensory scores decreased on the 8th day. Maintaining the temperature of 75°C and relative humidity of 85% for 8days were ideal for black garlic to retain antioxidant capacity and abundant nutrients.

Use of Oligochitosan as an Inhibiting Agent of Apple Juice Enzymatic Browning

Enzymatic browning is a main problem encountered in the preparation and further storage of apple juice, thus shortening shelf-life of products. Preliminary screening of the chitosan samples with different molecular weights, determined by antioxidant capacity in vitro, showed that oligochitosan with a molecular weight of 1 kDa (OCS1) was the most potent antioxidant among those tested. OCS1 at three different concentrations was added during juice processing and then the juice were stored at 25C for 48 h to investigate its effects on browning. The application of oligochitosan effectively retarded juice browning and had little effect on the content of nutritional components. OCS1-treated apple juice exhibited lower levels of protein and total phenols, as well as superoxide anion radicals ( ·), compared to nontreatment control. Oligochitosan treatment also enhanced the activities of antioxidases (superoxide dismutase and peroxidase) and inhibited the activity of polyphenol oxidase, which may be beneficial in scavenging ·. Practical Applications Apple juice is one of the most popular fruit beverages in the world. But during processing of fruit juice and also during storage, it is easy for them to undergo enzymatic browning reaction, which has an influence on the color and nutritional quality of apple juice. The main approach to reduce enzymatic browning is the use of antioxidants. This work studied the antioxidant activity of chitosans with different molecular weights in vitro, and further research was focused on the application of the most potent antioxidant among those tested as an enzymatic browning inhibitor of apple juice. The study demonstrated that oligochitosan may be potentially used for controlling browning of apple juice without affecting nutritional quality.

버섯배지 재료로서 케나프의 이화학성 분석

To investigate the usefulness of Kenaf(Hibiscus cannabinus L.) as mushroom culture media source, we analyze physical condition and contents of nutritional components. The water absorption rate of Kenaf bast was 578% and it was 95% higher than that of poplar sawdust’s. This was caused by Kenaf’s porous cellular structure. so it could give more moisture and oxygen to cultured mushroom. Total carbon contents of Kenaf was 91.4%, it was quite higher than that of poplar sawdust, wheat bran and rice bran. Total nitrogen content was 1.76% and C/N ratio was 51.9. The content of NFE(Nitrogen free extract) was 46.6% and it was similar with rice bran. Cellulose content was higher than poplar but lignin content was lower. specially hemicellulose and pectin complex which more digestible carbon source to mushroom was 3.7% higher than poplar. Mineral component and amino acid contents were also maintained high compared with poplar. Fe was 4.2 times, P 3.2 times, K 2.2 times more and Ca was higher 16 mg/kg than poplar. The content of amino acid was quite more higher than poplar sawdust but lower than chaff. Consequently Kenaf had a good trait for basic support material in mushroom culture media and also had a good character as nutritional source.

Nutritional components and antioxidant properties of seven kinds of cereals fermented by the basidiomycete Agaricus blazei

The aim of this work was to evaluate the effects of solid-state fermentation (SSF) by basidiomycete Agaricus blazei Murrill (ABM) on the nutritional components and antioxidant properties of wheat, rice, oat, corn, millet, broomcorn millet and sorghum.The results showed that the contents of nutritional components in the fermented cereals varied with the fermentation time. After SSF of ABM, the enhancement rates of millet in total phenols, amino acid nitrogen and water-soluble protein content were the highest, which were respectively 4.03, 12.04 and 10.37 times higher than that of the control; the enhancement rates of wheat in total protein and reducing sugar content were the highest, which were 0.32 and 100.77 times higher than that of control. According to 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, reducing power, ferrous ion chelating ability and superoxide anion radical scavenging ability of ethanolic extracts from the fermented cereals, it was shown that the antioxidant properties of the cereals were significantly stronger than that of control after fermented by ABM. The improvement degrees of sorghum in DPPH radical scavenging capacity and superoxide anion radical scavenging ability were the highest, the improvement degrees of wheat in reducing power and ferrous ion chelating ability were the highest.