Effect Of Different Processing Methods Research Articles

Identifying the quality markers and optimizing the processing of Gastrodiae rhizoma to treat brain diseases

BackgroundGastrodiae rhizoma (GR) refers to the dried tuber of Gastrodia elata Bl. and has been used for many centuries to treat brain diseases, such as Alzheimer’s disease, major depressive disorder, and cerebral ischemia. However, the processing of GR is complex and varied, resulting in unstable clinical treatment effects. The processing protocols significantly affect the active ingredients and curative effects of GR. We can optimize the processing of GR by identifying quality markers to treat brain diseases.MethodsFresh tubers of G. elata Bl. were processed under eight different protocols, and their resulting contents of potentially bioactive compounds were compared using liquid chromatography mass spectrometry to screen the potential quality markers of GR through stoichiometric analysis. The potential quality markers of GR targeting Alzheimer’s disease, major depressive disorder, and cerebral ischemia were identified by network pharmacology, and the potentially neuroprotective effects of these components were validated through simulated docking to likely protein targets. Finally, a fit degree analysis was carried out using different composition ratios and proportions of the disease component degree value, and the therapeutic effects of different processing methods on Alzheimer’s disease, major depressive disorder, and cerebral ischemia were outlined clearly.ResultsWe identified 32 potential therapeutic components and screened 13 quality markers in GR, of which five quality markers (galactinol, glucosyringic acid, parishins C and E, and S-(4-hydroxybenzyl)-glutathione) showed efficacy against all three brain diseases. Furthermore, steaming and microwave-drying during processing can optimize the components of these quality markers for treating the three diseases.ConclusionProcessing protocols significantly affect the therapeutic components of GR and may also impact its effectiveness in treating brain diseases. Accordingly, optimizing the processing methods of GR to correspond to different therapeutic purposes may improve its efficacy against brain diseases.

Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream

In this study, kefir ice cream was produced using two different methods. In method 1, the ice cream mixture was incubated with kefir starter culture until a pH value of 6.1 or 5.5 was reached, and in method 2, the ice cream mixture was blended with kefir to reach a pH value of 5.5 or 6.1. Kefir ice cream produced by method 2 had a higher overrun and lower firmness than that produced by method 1. When comparisons were made based on the pH value of the ice cream mixture, kefir ice cream produced from the ice cream mixture with a pH of 6.1 instead of 5.5 had a higher overrun and melting rate and a lower firmness. The slightly higher counts on MRS agar, M17 agar, MSE agar, DSM 254 medium, and YGC agar were determined in the kefir ice cream samples produced by method 1 or produced from an ice cream mixture with a pH of 5.5. Although it is unknown if the number of bacteria on MRS agar detected in the samples, where the number was greater than 6 log cfu g−1 even after 90 days of storage, are probiotics or not, kefir ice cream has the potential to be a probiotic product. In this study, it has been demonstrated that kefir ice creams with different physicochemical and microbiological properties can be produced by altering the ice cream production method and pH value of the ice cream mixture.

Effects of different processing methods on the lipid composition of seabuckthorn fruit oil based on lipidomics.

Employing lipidomics, this study investigated the lipid composition of seabuckthorn fruit oil processed via supercritical CO2 extraction and centrifugal separation. Qualitative analysis showed that a total of 2861 lipid molecules were identified in seabuckthorn fruit oil. Quantitative analysis showed that the content of lipids in seabuckthorn fruit oil extracted by supercritical CO2 extraction (927,539.84µg/mL) was significantly higher than that in centrifugal-separated seabuckthorn fruit oil (735,717.63µg/mL), with 17 distinct lipid classes and 215 lipid molecules differentiated through multivariate statistical analysis. Lipid molecules, such as diacylglycerol (DG), ceramides (Cer), monohexosyl ceramide, phosphatidylglycerol, phosphatidylinositol, phosphatidylethanolamine, and monogalactosyl DG, were predominantly found in the oil extracted using supercritical CO2. In contrast, monogalactosyl monoacylglycerol, diglycosyl ceramide, and Cer phosphate were significantly present in the oil extracted by centrifugal separation. These findings contribute new insights into how processing methods affect the quality and composition of seabuckthorn fruit oil and provide a basis for detecting oil adulteration.

Effects of Different Processing Methods on the Antinutritional Factors Present in Mungbean (Vigna radiata L.)

The main aim of this study was to determine the effects of different processing methods on the antinutritional factors of mungbean (Vigna radiata L.) of the Pusa Baisakhi variety. The values obtained were as follows: tannin 477 mg/100 g, oxalate 227 mg/100 g, phytate 627 mg/100 g, total phenolic content 772 mg/100 g, and saponin 2618 mg/100 g in raw mungbean, on a dry basis. The maximum reduction in tannin (63%) was observed when the mungbean was processed by the soaking and dehulling processes. The reduction achieved by soaking for 12 h and germination for 36 h was the most effective method in reducing the phytate content of mungbean (39%). The maximum reduction in saponin (22%) and oxalate (71%) was observed by autoclaving the soaked seeds. In comparison to other methods, roasting was the least effective method to reduce tannin, phytate, and oxalate. Autoclaving of the soaked seeds was the most effective method for reducing the antinutrients of mungbean among the cooking treatments. The processing methods such as soaking, dehulling, germination, roasting, raw open cooking, raw autoclaving, soaked open cooking, and autoclaving of soaked seeds significantly reduced the antinutrient contents of mungbean (p < 0.05). However, the effects of the treatments combined were more effective than those of the single process.

Effect of Different Processing Methods on Glycemic Index(GI) of Value Based Products Added Barnyard Millet (Echinochloa frumentacea Link.)

Effect of Different Processing Methods on Glycemic Index(GI) of Value Based Products Added Barnyard Millet (Echinochloa frumentacea Link.)

Exploring the Effects of Different Processing Techniques on the Antitussive Expectorant of Platycodon grandiflorus by Metabonomics and Pharmacologic Methods

Background and Purpose Platycodon grandiflorum is a traditional Chinese herbal medicine, which can disperse lung, promote pharynx, dispel phlegm and expel pus. Its processing history was first seen in the “Zhou Hou Bei Ji Fang” of the Jin Dynasty in China. Through processing, effective substances in plants can be enriched and negative substances can be reduced. Therefore, this study explored the effects of different processing methods on the antitussive and expectorant effects of Platycodon grandiflorum through metabolomics and pharmacology, aiming to provide a theoretical basis for clinical application. Experimental Approach The changes of metabolites before and after processing of Platycodon grandiflorum were analyzed by Nexera UHPLC LC-30A-HILIC-Orbitrap-Q Exactive HF-X platform. The antitussive and expectorant effects of processed Platycodon grandiflorum were verified by mouse concentrated ammonia induced cough method and tracheal phenol red drainage method. Key Results After processing, some metabolites of Platycodon grandiflorum changed, among which 24 kinds of terpenoid metabolites changed significantly. Through the experiment of ammonia-induced cough in mice and phenol red expectorant experiment, it was found that fresh JZI 40%, fresh CZ 80%, dry JZZ 40% and dry JZI 80% had obvious antitussive effect, and dry JZZ 40% had obvious expectorant effect. Conclusions and Implications Some processing methods can indeed further improve the antitussive and expectorant effects of Platycodon grandiflorum, which may be due to the effect of increasing the content of triterpenoids after processing, but the mechanism of processing to improve the effect of relieving cough and expectorant needs further study.

The application of rhubarb concoctions in traditional Chinese medicine and its compounds, processing methods, pharmacology, toxicology and clinical research.

This study reviews the development of rhubarb processing and the current status of pharmacological research. We summarized the effects of different processing methods on the active compounds, pharmacological effects, and toxicity of rhubarb, as well as the clinical application of different concoctions, providing reference for further pharmacological research and clinical application of rhubarb. A comprehensive literature review was conducted using databases such as Pubmed, Embase, National Science and Technology Library, Web of science, CNKI, China Science and Technology Journal Database, SinoMed, and the Pharmacopoeia of the People's Republic of China. Search terms included "rhubarb", "raw rhubarb", "wine rhubarb", "cooked rhubarb", "rhubarb charcoal", "herbal processing", "compounds", "pharmacological effects", "inflammation", "gastrointestinal bleeding", and "tumor". Historical records of rhubarb processing date back to the Han Dynasty, with continual innovations. Currently, the types of rhubarb used in traditional Chinese medicine have stabilized to three species: Rheum palmatum L., Rheum tanguticum Maxim.ex Balf. and Rheum officinale Baill. Common concoctions include raw rhubarb, wine rhubarb, cooked rhubarb and rhubarb charcoal. The active compounds of rhubarb are known to defecation, exhibit antibacterial and anti-inflammatory properties, regulate coagulation, protect the digestive system, and possess anti-tumor activities. Guided by Chinese medicine theory, the use of different rhubarb concoctions can enhance specific effects such as purgation to eliminate accumulation, clearing heat and toxins, cooling blood to stop hemorrhages, activating blood circulation to remove blood stasis, and inducing dampness to descend jaundice, thereby effectively treating various diseases. The therapeutic impact of these concoctions on diseases reflects not only in the changes to the active compounds of rhubarb but also in the formulations of traditional Chinese medicine. Processing has also shown advantages in reducing toxicity. Different processing methods alter the active compounds of rhubarb, thereby enhancing its various pharmacological effects and meeting the therapeutic needs of diverse diseases. Selecting an appropriate processing method based on the patient's specific conditions can maximize its pharmacological properties and improve clinical outcomes.

Comparison of the effects of different processing methods on the quality of pear paste: Color, polyphenol compounds and antioxidant property

Pear paste, a traditional Chinese functional food, is known for its potential effectiveness in alleviating pharyngitis. This study systematically investigated the effects of different processing methods on the quality of pear paste, including pretreatment (blanching and enzymatic treatment), vacuum concentration, and boiling. Blanching retained phenolic and flavonoid compounds of pear paste with 7.11 mg GAE/g DW and 4.85 mg RE/g DW, and the highest concentration of chlorogenic acid at 1000.72 μg/g DW. However, the blanching paste had an undesirable dull appearance, with color parameters L*, a*, b*, and C* of 32.38, 9.59, 9.6, and 13.57, respectively. Enzymatic pretreatment enhanced the solubility and accumulation of phenolic and flavonoid compounds of 8.30 mg GAE/g DW and 3.85 mg RE/g DW, with coumaric acid being the highest at 7611.66 μg/g DW. The enzymatic paste exhibited a reddish and translucent appearance, with color parameters L*, a*, b*, and C* of 36.39, 17.1, 13.61, and 21.86, respectively. Vacuum concentration and boiling are the processes responsible for the deepening of the color and the enhancement of the antioxidant property of pear paste due to non-enzymatic browning. The pear paste obtained by boiling at 120 °C for 145 min exhibited the most intense appearance and the highest levels of active ingredients and antioxidant properties. The DPPH, ABTS, and FRAP values of the pear paste prepared by the combination of enzymatic pretreatment and boiling at 120 °C were 1.40, 8.22, and 6.90 mg VC/g DW, respectively. This study lays the foundation for the scientific production of pear paste.

Effect of Different Processing Methods on the Nutritional and Anti-Nutritional Factor of Cirina Forda (Westwood) Larvae

A study was conducted to determine the effect of the different processing methods on the proximate and anti-nutrient composition of Cirina forda larvae consume in wukari-local government of Taraba state. Proximate analysis was used to determine nutritional and anti-nutritional content of Cirina forda larva using boiled and dried method of processing. Data obtained were subjected to Statistical Analysis System, (SAS). Statistical significant means were compared using Duncan Multiple Range Test DMRT, (Duncan). Boiled processing method had significant (P<0.01) effect and high nutritional content for protein (15.53±0.03), lipid (30.87±0.03), crude fibre (7.83±0.03) and moisture (9.06±0.01) with the exception of Ash and carbohydrate, which showed non-significant values between the two processing methods. The anti-nutritional content of fried processing method had high values recorded in phytate (4.6±0.13), saponin (0.16±0.30) and flavonoid (0.24±0.00) compared to the boiled processing method with exception of tannin and alkaloid, which showed non-significant differences between boiled and fried processing methods. Results obtained in this study showed that the boiled processing method of C. forda is richer in nutrients and generally lower in anti-nutrients within the safe consuming level than the frying process. Further studies should be geared towards determining fatty acid content of Cirina forda larvae.

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders.

This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP). Both FCJP and FRJP from filtered juice of Chinese cabbages and radishes had higher total soluble solids and water soluble index compared to CCP and CRP from crushed Chinese cabbages and radishes. Additionally, FRJP and CRP showed a higher nitrate content than CCP and FCJP. The evaluation of vegetable powders against products containing sodium nitrite (control) or commercial vegetable powder in ground pork sausages showed that the use of FRJP and CRP resulted in similar levels of CIE a* compared to the control, whereas those cured with FCJP or CCP resulted in lower CIE a* values. However, regardless of the type and processing method of vegetables, all sausages treated with vegetable powders were similar in terms of cured pigment, total pigment, curing efficiency, and lipid oxidation compared with the control. Although lower hardness was observed in sausages treated with FRJP, no other treatments affected textural attributes. These results indicate that FRJP and CRP have great potential as natural curing agents for replacing nitrite in cured sausages. The use of powders obtained from filtered juices may provide extended utility as vegetable-based curing methods for other meat products.

Physicochemical, microstructural, and functional properties of Cicer arietinum okara flour–a chickpea beverage by‐product

SummaryThis study investigated the physicochemical, microscopical, and functional properties of chickpea (Cicer arietinum) okara flours. The flours were prepared from chickpea okara obtained as a by‐product following the preparation of chickpea beverages using conventional, microwave, and ultrasound processing. The assessment of the okara flours focused on evaluating the influence of the processing methods on their physicochemical, functional, and microstructural characteristics. Through comprehensive analyses, the study examined how the different processing techniques affected the composition and properties of the resulting okara flours. Furthermore, the study included a comparative mass balance analysis to assess the extraction efficiency of the three processing methods. The findings revealed significant variations in the composition and properties of the okara flours among the different processing methods. Each method exhibited unique effects on the physicochemical, functional, and microstructural attributes of the resulting flours. Consequently, it was not possible to identify a single “best” processing method for obtaining optimal okara flour characteristics since all flours had interesting and unique properties. Overall, this study provides valuable insights into the effects of different processing methods on chickpea okara flour. The findings highlight the importance of selecting an appropriate processing technique based on the desired properties and applications of the flour. The results can contribute to the development of tailored processing approaches for enhancing the utilisation of chickpea okara flour in various food formulations, thereby promoting sustainability and reducing waste in the food industry.

Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society.

Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables

Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables

NUTRITIONAL EVALUATION OF DIFFERENTLY PROCESSED Moringa oleifera SEED BEFORE AND AFTER OIL EXTRACTION FOR INCLUSION IN Clarias gariepinus BASED DIETS

The present study aims to evaluate the effect of different processing methods on the nutrient and anti-nutrient profiles of Moringa oleifera seed before and after oil extraction. Four processing methods involving toasting at 10, 20 and 30mins, boiling at 30, 60 and 90mins, soaking at 8, 16 and 24 hours and combination of boiling (30, 60 and 90 minutes) and soaking for 72 hours were employed. The results showed that the three toasting treatments significantly increased the crude protein content while revealing a significant (p<0.05) increase in the crude protein (55.05±0.17) and ash (6.01±0.10) contents of the processed seed meal and significantly (p<0.05) lower fat (9.39±0.11), moisture (1.50±0.07) and crude fibre (3.93±0.05) contents after oil extraction. The anti-nutritional factors detected in the raw moringa seeds were (Oxalate, saponins, alkaloids, phytic acid, tannin, cyanide and phytate) with the following contents; 0.86±0.13, 1.50±0.06, 2.32±0.06, 269.84±1.62, 1.21±0.14, 0.56±0.04 and 69.82±0.86, respectively. Combination of boiling and soaking treatments (B30mins/S72hrs, B60mins/S72 hrs, B90mins/S72hrs) significantly (p<0.05) reduced the anti-nutritional factors. Processing, B60mins/S72hrs and B90mins/S72hrs were able to reduce all the anti-nutritional factors to acceptable levels with the exception of phytic acid which remained significantly (p<0.05) higher. All the toasting treatments significantly increased the crude protein content while boiling and soaking did not. However, displacement of oil after extraction greatly enhanced the crude protein level of the treated (B90mins/S72hrs) seed. It could be concluded that this processing method coupled with oil extraction could effectively improve on the crude protein content of the seed.

Effects of different processing methods on the quality of Polygonatum cyrtonema Hua

Effects of different processing methods on the quality of Polygonatum cyrtonema Hua

Effect of Different Processing Methods on Composition, Biological Activities and Permeability of Barley (<i>Hordeum vulgare</i> L.): An Indigenous Cereal

Barley (Hordeum vulgare L.) is a cereal rich in soluble dietary fibres, and antioxidant and bioactive compounds. Ayurveda reported its use as a therapeutic food. Being a rich source of functional ingredients, it has the potential to be incorporated for nutritional enrichment. Still, there are certain limitations to its use. The present study first time analyses the effect of different processing methods recommended in Ayurveda on variation in its composition and permeability. The hulled barley was processed namely dry roasting, roasting with cow ghee and roasting after overnight soaking in Triphala decoction. Further evaluated for proximate composition, in vitro anti-glycation and permeability of soluble fibres. A variation in proximate composition was seen in all processed forms. Soluble fibre content was maximum in hulled barley. The β-glucan of hulled barley was 39.41 mg/g, which was increased up to 62.22 mg/g in dry roasted barley. All processed forms exhibited inhibition of glycation, which was maximum with Triphala-soaked barley. Processing improved the permeability of soluble fibres, which was maximum with dry roasted form (54%). Dry-roasted barley showed improvement in almost all analyzed parameters. Hence, it can be explored further to facilitate the use of barley as a dietary supplement.

Processing effects on antinutritional and mineral contents of sesame (Sesamum indicum L.)

Oilseeds are high in macro and micronutrients, but they also include antinutrients that interact with the available nutrients, rendering them less accessible to the body. Sesame is one of the most widely consumed oil seeds globally in various cuisines. Sesame seeds, oil, meal cake and other by-products are utilized for human and animal use. It has reasonable amounts of minerals such as calcium, iron, zinc, magnesium, and phosphorus, beneficial to our health. The seeds have nutraceutical and pharmaceutical properties. It also contains antinutrients such as oxalate, phytate and tannin, which can be eliminated or reduced using various processing procedures. After various processes such as roasting, germination, and fermentation, sesame seeds can be utilized as a functional food to address micronutrient deficiency due to the availability of micronutrients. This review comprehends the effects of different processing methods on antinutritional and mineral contents in sesame seeds to improve their nutritional value.

Storage stability and shelf-life of soymilk obtained via repeated boiling and filtering: A predictive model.

This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf-life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling-to-filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R 2 = .9868). The CSR was selected as the key indicator to predict the shelf-life of RBFM soymilk. The average residual variation in RBFM soymilk shelf-life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf-life of RBFM soymilk stored at temperatures ranging from 25-45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products.

UHPLC-MS/MS metabolomics analysis of sea cucumber (Apostichopus japonicus) processed using different methods

The effects of different processing methods on the nutritional components of sea cucumber (Apostichopus japonicus) are of concern to consumers who select sea cucumber products. This study employed liquid chromatography tandem mass spectrometry to examine the metabolites in fresh, unsoaked salted, soaked salted, and instant sea cucumber body wall samples sourced from Dalian, China. Metabolites were evaluated utilizing partial least squares discriminant analysis (PLS-DA) and subsequently subjected to KEGG metabolic pathway analysis for further investigation. PLS-DA effectively discriminated the body wall metabolites of sea cucumbers obtained via various processing techniques. The differential metabolites identified predominantly encompassed amino acids, lipids, and carbohydrates. Subsequent KEGG metabolic pathway analysis demonstrated a significant association between lipid, carbohydrate, and amino acid metabolism and the specific processing methods employed. The assessment of nutritional differences corresponding to the various A. japonicus processing methods was conducted. The findings of this study can assist in the choice of sea cucumber products and the selection of suitable processing methods.

Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice.

Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.