Enriched Ingredients Research Articles

Effect of Roselle Seed Inclusion on the Proximate, Physical, Antioxidant, Color, and Sensory Properties of Amaranth-Based Gurundi Snack

ABSTRACT This study explores the inclusion of roselle seed flour as an enrichment ingredient in the preparation of crunchy gurundi snacks from 0% to 100% inclusions; 30% roselle inclusion had the highest protein and carbohydrate, fat content ranged from 4% to 12%, thickness from 2.77 to 3.69 m, and spread ratio from 7.00 to 13.54; 100% inclusion had the lowest weight and 10% the highest. A higher roselle percentage produced a darker color; 10% inclusion was the most adjudged in the overall acceptability. The potential of roselle seed flour as an enrichment ingredient is revealed in the study.

Quality Characteristics of Raspberry By-Products for Sustainable Production.

Raspberry seeds are a by-product of berries, both from their primary processing, such as in juice production, and secondary processing, such as in oil extraction. These seeds contain plenty of valuable components such as crude fiber, proteins, fats, and vitamins. Quality characterization is the initial step toward using these seeds as a sustainable and functional food. The aim of studying raspberry seeds' quality profile, both before oil extraction and after different processing methods (supercritical CO2, subcritical CO2, cold pressing, and hexane solvent), is to point out the benefits of this by-product and to raise consumer awareness about their health and well-being benefits. This study provides evidence that raspberry seeds have good physical parameters for use in other products as a functional food enrichment ingredient, such as in baked goods, offering considerable health benefits due to their high nutrient content. The weights, peroxide values, moisture content, nutritional energy values, and colors were determined before oil extraction to give initial seed values. The nutrient content and amounts of macroelements, P, K, Ca, and Mg, as well as microelements, B, Zn, Cu, Fe, and Mn, were determined in the tested variety 'Polka', both before and after oil extractions and using different methods. The raspberry seeds' moisture was 9.2%, their peroxide content was 5.64 mEq/kg, their nutritional value was 475.25 Kcal., and their total weight was 2.17 mg (1000 units). The seeds contain 7.4% protein, 22.1% crude fiber, 11.0% crude fat and oil, and 2.8% sugar. We determined how different oil extraction methods influence the nutrient, micro-, and macro-component values. We concluded that the seeds contained the highest manganese (45.3 mg/kg), iron (29.2 mg/kg), and zinc (17.4 mg/kg) contents and the lowest content of copper (5.1 mg/kg). This research shows that raspberry seeds represent a potential natural food ingredient, and after oil extraction with subcritical or supercritical CO2 or cold pressing, they can be used as a sustainable and functional food.

Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms.

Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence the sensory or textural properties of the product to be enriched; this inconvenience can be avoided by microencapsulating it using spray drying. In this study, the Vienna sausages were reformulated by replacing 2% of the cured meat with microcapsules containing an acidic aqueous extract of Boletus edulis mushrooms and by replacing ice flakes, an ingredient that represents 22.9% of the manufacturing recipe, with ice cubes from the same extract aiming to obtain a polyphenol enriched product. The results showed a higher content of polyphenols in sausages with extract (VSe; 568.92 μg/g) and microcapsules (VSm; 523.03 μg/g) than in the control ones (455.41 μg/g), with significant differences for 2,4-dihydroxybenzoic acid, protocatechuic acid, and 1-O-galloyl-β-D-glucose. However, because of the oxidative stress caused to the microcapsules by the extract's spray drying, VSm had the highest oxidation state. PV and TBARS levels varied with storage time in all formulations, but given the short period tested, they were well below the allowed/recommended limit. The extract, as such, negatively affected the appearance, odor, and taste of Vienna sausages. The microcapsules, instead, determined an increase in their acceptance rate among consumers; they also prevented moisture loss and color changes during storage. In conclusion, microcapsules are more suitable for use as a polyphenol enrichment ingredient in Vienna sausages than the extract.

Microencapsulation of phenolic compounds from cashew apple (Anacardium occidentale L.) agro-food waste: Physicochemical characterization, antioxidant activity, biodisponibility and stability

In the present study was evaluated the microencapsulation of cashew apple waste hydroalcoholic extracts rich in bioactive compounds by spray drying using maltodextrin and inulin as encapsulating agents. The maximum total phenolic content (TPC = 668.25 mg GAE 100 g−1) was extracted using 60% of grain ethanol acidified with 2.0% of citric acid. An encapsulating efficiency (68.38%) and retention of phenolic compounds (51.48%) with moderate antioxidant activities were observed using a mixture of maltodextrin (75%) and inulin (25%). The spray-dried microparticles presented a spherical shape without roughness, thus contributing to maintain the stability of the microencapsulated food ingredient. The microparticles obtained was submitted to in vitro digestion and after this process was observed a retention of 61.85% and 48.65% of TPC and ABTS radical scavenging activity, respectively. Moreover, a high recovery (RI = 102.4%) and suitable bioacessibily (BI = 52.32%) also observed. The stability storage of microparticles was evaluated during 60-days in terms of physicochemical parameters, powder properties, antioxidant activity, profile of phenolic compounds and organic acids, being observed suitable maintenance of phenolic content during the storage. The results obtained indicates bioactive-rich microparticles obtained is an interesting alternative for utilization as ingredient for enrichment of food products and nutraceutical formulas.

Comparative evaluation of samples of chocolate butter with sucrose and various doses of stevia sweetener

Currently, there is a need to create food products with a reduced content of carbohydrate-fatty components for therapeutic, prophylactic and functional purposes. The development of new products should be based on a reasonable choice of ingredients that form their composition and properties. In the face of an increasing number of people with diabetes, to maintain normal blood sugar levels, complications of the disease can be prevented (reduced) by eliminating sugar and sugar-containing foods from the diet. One of the most promising and relevant areas for the creation of new recipes and technologies for the production of dairy products, incl. chocolate butter is the addition of components that regulate the carbohydrate composition of the finished product to the recipe. The purpose of this work is to study the possibility of using the sweetener stevia (stevioside) to obtain a low-calorie diabetic butter chocolate butter, as well as to develop a formulation and manufacturing technology for the product. The work was carried out at the Federal State Budgetary Educational Institution of Higher Education Nizhny Novgorod State Agricultural Academy. In carrying out the work, a set of generally accepted standard research methods was used. The objects of research are samples of butter made by churning from cream with mdzh. 35-38% according to GOST 32261 with the introduction of components in various ratios: cocoa powder 2.5% (for all samples); stevioside: sample No. 1 - 0.15%, sample No. 2 - 0.30%, sample No. 3 - 0.45%. Control sample: cocoa powder 2.5% and powdered sugar 15.0%. The samples complied with the requirements of GOST 32899. A comparative assessment of the organoleptic characteristics of experimental samples of butter chocolate was carried out, the optimal doses of functional ingredients for enrichment were established: cocoa powder - 2.5%, stevioside 0.3%. The tasters found that experimental samples of chocolate butter had a pleasant sweet taste and aroma, with a mild brown "chocolate" color.

Nutritional properties of bread with the addition of brewing spent grains

Waste brewing grain, also called spent grain, is a cheap by-product of brewing, and at the same time a valuable source of dietary fiber, protein and essential amino acids, minerals, polyphenols, vitamins and lipids. Taking into account the valuable nitrionic properties of spent grain, a rational approach is to include it in bread and evaluate its contribution to the nutritional composition, profile of volatiles, and also its effect on the sensory properties of fortified bread. Replacing bread flour with 5%, 10%, 15% and 20% grain flour has resulted in bread formulations with increased nutritional value (higher fiber, protein, fat and minerals) and flavoring qualities that impart characteristic volatile compounds. Sensory analysis has shown that, compared to bread made with 100% flour, bread formulations with up to 10% grains have good organoleptic characteristics, which indicates the possibility of using this by-product as an enrichment ingredient in baked goods.

Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

The aim of this study was to investigate the amino acid (AA) release from breads enrichment with edible insects, Alphitobius diaperinus and Tenebrio molitor or pea protein during in vitro gastrointestinal digestion. Bread was enriched at 5 and 10% with insect flour or pea protein. Enriched and control breads were subjected to standardised static in vitro gastrointestinal digestion. The free AAs of breads before and after each phase of digestion (gastric, intestinal and at the end of digestion) were determined by HPLC. During digestion, the highest AA release from breads occurred in the intestinal phase. Using pea protein, Alphitobius diaperinus, and Tenebrio molitor powder at any level assayed presented a significantly higher value of total free AA than the control, accessible for body absorption. There is an effect of enrichment ingredient concentration (10 > 5%) in bread on total AA release after in vitro gastrointestinal digestion. Higher protein enrichment induced higher realease of AA during the digestion.

Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study with Prunus cerasus and Punica granatum oils

Sour cherry seed oil (SCSO) and pomegranate seed oil (PSO) were extracted by using cold-press technology and characterized in terms of physicochemical properties, bioactive compound contents, biological activity, and spectroscopic features. They were rich in unsaturated fatty acids (UFAs). The predominant carotenoid was zeaxanthin (13.15 mg/kg) for SCSO and β-carotene (33.45 mg/kg) for PSO. Naringenin, ellagic acid, resveratrol, kaempferol, catechin, and gallic acid were found to be the major secondary metabolites in the samples by LC/MS-MS. Further analysis of phenolic compounds and fatty acids were conducted by using 13C and 1H NMR. Functional groups of the oils were analyzed by FT-IR spectra. DPPH, ABTS, FRAP, and CUPRAC assays were used to investigate the antioxidant activity. The α-glucosidase inhibition activity of SCSO and PSO was 4.38 and 5.16 mg/ml, respectively. SCSO exhibited antimicrobial activity against Staphylococcus aureus although the growth of Staphylococcus aureus and Escherichia coli was inhibited by the PSO. Practical applications There is remarkable demand for cold-pressed seed oils instead of other oils in western countries, recently. The results showed that sour cherry seed oil and pomegranate seed oil have the potential to improve the nutritional value of food and/or pharmaceutical materials thanks to their natural bioactive compounds, especially UFAs. Therefore, these seed oils could be evaluated as an enrichment ingredient in the various formulations instead of other oils used in different industries.

Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria

Microbial fermentation with lactic acid bacteria (LAB) is a natural food biopreservation method. Yellow mustard and milk whey are optimum substrates for LAB fermentation. The aim of the present study was to evaluate the bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey both with and without LAB fermentation. All extracts were subjected to a simulated digestion process. Total polyphenols, DL-3-phenyllactic acid (PLA), lactic acid, and the antioxidant activity were determined in the studied matrices before and after simulated digestion. Yellow mustard flour was significantly richer in total polyphenols, whereas significantly higher concentrations of PLA and lactic acid were observed in milk whey. Similar antioxidant activity was determined in both ingredients being in all cases strongly reduced after in vitro digestion. Higher bioaccessibility was found for polyphenols and PLA in milk whey. Transepithelial transport of total polyphenols was higher in yellow mustard flour compared to milk whey, reaching bioavailability values between 3-7% and 1-2%, respectively. PLA transepithelial transport was only significant in both fermented matrices with bioavailability around 4-6%. Transepithelial transport of lactic acid reached values of 31-34% (bioavailability ∼ 22%) and 15-78% (bioavailability ∼ 3%) in milk whey and yellow mustard flour, respectively. LAB fermentation showed beneficial effects on enriching extracts with PLA, lactic acid, and antioxidant activity, as well as increasing bioaccessibility of these acids in yellow mustard flour and total polyphenol bioavailability in milk whey. Results pointed to yellow mustard flour and milk whey as natural preservative ingredients used in the food industry, especially when fermented with LAB.

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread.

Chinese steamed bread (CSB) accounts for 30% of the wheat end‐use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller's grain (FDDG) processed from co‐products from the corn ethanol industry was used as the enrichment ingredient. Since CSB uses a lean formula with little or no added sugar or fat, it relies entirely on fermentation and steaming for flavor and texture development. FDDG was used to replace 0%–25% all‐purpose flour (APF) in CSB formulations. Effects of FDDG on dough properties and quality of CSB were evaluated by instrumental (Farinograph, Mixolab, and Texture Analyzer), nutritional, and sensory methods. Protein and dietary fiber contents showed significant increases to 18.8% and 15.3%, respectively, for 100 g of steamed bread (25% FDDG db). Fiber in 100 g of fresh FDDG CSB ranged from 2.8 to 7.7 g. FDDG fortified doughs demonstrated higher water absorption, while dough development time, dough stability, and dough extensibility decreased significantly with partial APF replacement. FDDG contributed to increased hardness and adhesiveness in the CSB. Crumb analysis revealed reduced number of gas cells at higher FDDG substitution. FDDG enrichment reduced brightness (L*) of flour blends and CSB. Rheological and sensory analysis showed an upper level of FDDG substitution of 15% was acceptable without detriment to dough functionality, texture, and taste.

Study on the protective effect of green tea against bisphenol A- induced amyloid aggregation in the brain of male albino rats.

    Bisphenol A (BPA) has been used in the plastic industry and widely distributed in the environment. Green tea extract has been known for its antioxidant activity. This study was designed to investigate the protective efficacy of green tea against brain amyloid aggregation which induced by BPA. Twenty male albino rats were exposed to BPA (500 mg/kg); green tea ethanolic extracts in two dose levels 150 and 300 mg/kg respectively plus BPA. After 60 days, malondialdehyde (MDA), superoxide dismutase (SOD)  in the brain were measured besides body and brain weights. BPA exposed groups showed a significant reduction (P<0.05) in the final body weight, with a non-significant reduction in absolute brain weight. BPA was also increased oxidative stress in the brain of the treated rats besides histological changes with amyloid deposition in the brain detected by congo red staining technique. Treatment with green tea ethanol extracts were protected animal brains against adverse effects caused by BPA and reduced oxidative stress in a dose-dependent manner. that may be related to enriched ingredients that  have been found in the extract.

Application of flaxseed fiber as physiologically functional ingredient for production of enriched food concentrates

Application of secondary products of oilseed crops processing, which due to high nutritional and biological value, can be enriching ingredients during production of functional food products, is an important area of research and improvement of food technology. The paper presents the results of study of physical and chemical, fatty acid and vitamin and mineral composition, as well as nutritional value of domestic flaxseed fiber samples in Belarus. Based on data obtained, it was determined that flaxseed fiber can be used for production of functional food concentrates with the purpose to enrich them with dietary fibers, polyunsaturated fatty acids and protein. When choosing food concentrates for enrichment with these nutrients, current trends of food industry development focused on production of high nutritional value products of in bulk consumption were considered, including the level of physiologically active ingredients, instant food, with long shelf life, etc. Assortment of new types of food concentrates with flaxseed fiber has been developed. Mathematical simulation methods helped to determine rational dosages of enrichment ingredient, experimental batches of products were produced, their nutritional value, quality and safety indicators were studied. The data obtained can be used for design of new types of enriched and specialized food products.

Sorting out the Value of Cruciferous Sprouts as Sources of Bioactive Compounds for Nutrition and Health.

Edible sprouts with germinating seeds of a few days of age are naturally rich in nutrients and other bioactive compounds. Among them, the cruciferous (Brassicaceae) sprouts stand out due to their high contents of glucosinolates (GLSs) and phenolic compounds. In order to obtain sprouts enriched in these phytochemicals, elicitation is being increasing used as a sustainable practice. Besides, the evidence regarding the bioavailability and the biological activity of these compounds after their dietary intake has also attracted growing interest in recent years, supporting the intake of the natural food instead of enriched ingredients or extracts. Also, there is a growing interest regarding their uses, consumption, and applications for health and wellbeing, in different industrial sectors. In this context, the present review aims to compile and update the available knowledge on the fundamental aspects of production, enrichment in composition, and the benefits upon consumption of diverse edible cruciferous sprouts, which are sources of phenolic compounds and glucosinolates, as well as the evidence on their biological actions in diverse pathophysiological situations and the molecular pathways involved.

Production, application and health effects of banana pulp and peel flour in the food industry.

The past 20years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.

Enzyme complex at different levels in diets with enriched ingredients for commercial laying hens

ABSTRACT The objective of this study was to evaluate levels of inclusion of an enzyme complex (EC) in corn- and soybean meal-based diets for laying hens on the digestibility of nutrients and energy. A metabolism trial was conducted using 75 Dekalb Brown laying hens at 26 weeks of age, which were distributed into five treatments with five replicates in a completely randomized design. The ingredients used in the diets received an additional (enriched) 3% methionine, lysine, cysteine, threonine, tryptophan, and [...]

A STUDY ON FORMULATION AND ACCEPTABILITY OF ANTI-COLD MOCKTAILS WITH VITAMIN C ENRICHED INGREDIENTS

Objectives: Common cold is a widespread respiratory infection among all age groups. This creates a great nuisance and discomfort making a person feels ill. Common cold can also be treated with home-made remedies. The study gives attention to develop and formulate Mocktail drinks with Vitamin C enriched ingredients to fight against cold.Method: Developed Mocktails are tested for the presence of vitamins, and evaluated with sensory evaluation among 50 panelist members, feedback data collected are analyzed with statistical software SPSS (21.0).Results: The study exhibits that the formulated recipes of Mocktails are identical in aroma analysis with one-way ANOVA test proves, the recipes are significantly different in taste and appearance. The Freidman’s test shows that the Mocktail with pineapple juice (Code C) is more preferred by panelist members.Conclusion: The developed Mocktail recipes are rich in Vitamin C and significantly different in their organoleptic parameters furthermore preferably acceptable.

Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads

Oven or microwave roasting and alginate encapsulation of pea flour and starch to produce novel pea ingredients for enrichment of slowly digestible starch (SDS) and resistant starch (RS) content in pea bread were investigated. Pea flour treated either by oven roasting (160°C, 30min) or by microwave roasting (1.1kW, 6min) effectively retained its low starch digestibility similar to its native form (∼25% SDS; ∼60% RS). When oven roasting was applied to pea starch, SDS content increased triply compared to the fully boiled counterpart. Alginate encapsulation effectively controlled carbohydrate release to simulated gastric, intestinal and colonic fluids, and thus largely enriched the SDS and RS fractions in starch. Pea bread containing up to 37.5% of encapsulated roasted MPS pea starch not only provided high SDS and RS fractions (23.9% SDS and 30.2% RS) compared to a white bread control (0.2% SDS and 2.5% RS), but also provided an acceptable palatability.

Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties

Cookie is one of the favorite cereal products which could be formulated by using various ingredients for enrichment. The aim of this study was to determine the effects of the inactivate yeast cells addition to cookie formulation in terms of glutathione (GSH) content, antioxidant activities, physicochemical and sensorial properties. Also, the cookies were produced with GSH (pure, 98%) addition to compare the effects of inactive yeast GSH with pure GSH on revealed properties. According to results, The GSH contents and the antioxidant activities increased in dough and cookie samples with inactive yeast addition compared to control and pure GSH added dough and cookie samples. The increases in GSH contents and antioxidant activities were observed after baking in all samples. The pure GSH addition increased the moisture content, spread ratio and L* value while decreased the hardness and b* values of the cookies. The contrary results were obtained by inactive yeast addition in terms of the physicochemical properties where the protein content of the cookies increased with inactive yeast addition by approximately 25%. The loss of GSH content decreased while the antioxidant activities and nutritional value increased in cookies by inactivate yeast addition.

Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch

Rice starch (RS) and blend of rice starch with 10% w/w of stabilized rice bran (SRB) were subjected to extrusion process in a co‐rotating twin‐screw extruder. The effect of SRB addition and extrusion on gelatinization and retrogradation properties of RS was investigated. The results obtained from the rapid visco analyzer (RVA) showed a significant decrease (p < 0.05) in viscosity of the extruded RS compared to the untreated RS. In addition, the viscosity was more decreased after enrichment of RS with SRB and extrusion. A similar decrease trend in gelatinization enthalpy (ΔHgel) of RS was also observed from data of the differential scanning calorimetry (DSC). On the other hand, the enrichment with SRB and extrusion led to significant changes in the crystalline structure of RS as observed from the X‐ray diffraction (XRD). Furthermore, the enrichment with SRB and extrusion generated a fibrous and porous structured starch gel with lower retrogradation rate, higher water‐holding capacity, and less syneresis during storage at 4°C for 7 days. Therefore, SRB can be recommended as functional food ingredient for enrichment and producing rice starch‐based extruded snacks and ready‐to‐eat food products.

Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds.

Quinoa (Chenopodium quinoa) seed has gained a great interest in the last years, mainly due to its nutritional properties and its content of antioxidant substances with health-promoting properties in humans. In this work, the effect of germination time and fermentation on the levels of antioxidant compounds (ascorbic acid, tocopherol isomers and phenolic compounds) and antioxidant activity of quinoa seeds was evaluated. Fermentation was carried out naturally by the microorganisms present in the seeds or by inoculation with two Saccharomyces cerevisiae strains (used for baking and brewing). Ascorbic acid and total tocopherols were significantly increased (p≤0.05) after 72h of germination process in comparison with raw quinoa seeds, whilst fermentation caused a decrease in both types of compounds. Phenolic compounds and antioxidant capacity were improved using both bioprocesses, being this effect more noticeable for germination process (101% of increase after threedays of germination). Germination and fermentation proved to be desirable procedures for producing enriched ingredients with health-promoting antioxidant compounds in a natural way.