Good Nutritional Quality Research Articles

Levels of adherence to the Planetary Health Diet of current diets in Italian adults

Abstract Despite the efforts in the direction towards the identification of healthy and sustainable diets, little is known about the environmental impact associated with current diets. The aim of this study was to validate the application of the Planetary Health Diet Index (PHDI) to dietary habits currently adopted in a sample of adults living in southern Italy and background variables associated. Dietary intake from nearly 2000 individuals was assessed through a validated 110-item food frequency questionnaire. The PHDI was applied by considering the energy contribution of 16 different components with a gradual scoring system. For the estimation of the environmental impact, carbon and water footprint data for food commodities were extracted from the SU-EATABLE LIFE database and matched with the FFQ items. An energy-adjusted linear association between the PHDI scores and the majority of food groups included in the analysis was found; when considering the level of food processing, ultra-processed food consumption was inversely associated with PHDI scores. Among nutrients, PHDI scores were directly associated with fiber, antioxidant vitamins, potassium, plant-derived omega-3 poly-unsaturated fats, and inversely with sodium, total, saturated, mono- and poly-unsaturated fats, cholesterol, and protein. A significant difference in carbon and water footprint was observed across quartiles of PHDI scores as well as a linear direct association. After adjustment for potential confounding factors, 1-point increase in the PHDI score was associated with lower likelihood of being overweight or obese (OR = 0.99, 95% CI: 0.98-0.99). A linear inverse association between PHDI scores and waist and hip circumferences and, partially, with BMI but not with body weight was found. In conclusion, the PHDI seems to properly identify an environmentally friendly diet with a good nutritional quality. Key messages • An environmental-friendly dietary pattern resulted also having a good nutritional profile. • Adherence to the Planetary Health Diet is associated with parameters of central obesity.

Physicochemical and sensory properties of wheat-germinated sorghum-pigeon pea flour blends and their chin-chin-making potential

The effects of the substitution of wheat flour (WF) with Germinated Sorghum Flour (GSF) and Pigeon Peas Flour (PPF) at ratios of 100:00:00; 90:5:5; 80; 10:10 and 70:15:15 respectively in the proximate and mineral composition of the flour blends and the sensory properties of the chin-chin produced from the composite flour using standard methods were evaluated. The substitution reduced the moisture content from 10.55 to 9.18% while ash, fiber, protein, and fat content increased from 5.25 to 8.16%; 0.45 to 1.23%; 8.11 to 14.19%, and 3.37 to 5.42% respectively. An expected decrease in the carbohydrate content was recorded. The addition of GSF and PPF increased the sodium (1.18 - 1.45mg/100g); Potassium (1.48 - 3.49 mg /100g) and magnesium (0.68 - 1.66mg/100g) while zinc which was the most abundant out of all the mineral element assessed decreased from 74.32 - 36.61 mg/100g. The 100% WF Chin- -chin was ranked highest in color, taste, aroma, crispness, and general -acceptability closely followed by chin-chin produced fun 80WF: 10GSF: 10 PPF. This implies that wheat flour, germinated sorghum four and pigeon pea flour blends will produce chin-chin of good nutritional qualities

Children's liking for vegetarian and non-vegetarian school meals at the scale of a French city

In Western countries, a behavioural shift towards more plant-based diets is helpful in protecting population and planet health. School canteens are an important public policy target to achieve this transition. Increasing the frequency of vegetarian meals in school canteens has been proposed as a solution to decrease greenhouse gas emissions while maintaining a good nutritional quality. However, vegetarian meals acceptance by children is key to limit unintended consequences such as increased food waste or increased nutritional inequalities. We aimed to examine children's liking for vegetarian and non-vegetarian main dishes at school canteens; and whether it varied across socioeconomic level. Connected scoring devices displaying a five-point smiley scale were installed in all the 38 primary school canteens of a French city, located in socially diverse neighbourhoods. Every day after their school lunch, children were asked to rate the main dish they had just eaten. During one school year, from September 2021 to June 2022, we collected 208,985 votes for 125 main dishes, including 32 vegetarian (i.e., no meat or fish) and 93 non-vegetarian dishes, for an average of 1672 (SD 440) votes per day across the 38 school canteens. We showed no difference in children's liking for vegetarian and non-vegetarian dishes. Additionally, the socioeconomic level of the schools was found to interact negatively with children's liking for vegetarian main dishes whereby vegetarian main dishes tended to be more liked in schools of lower socioeconomic level. In this French city, children's acceptance would not be a barrier to increase the frequency of vegetarian school meals and would not increase social dietary inequalities.

“If I say sustainable diet”: What are French consumers’ social representations?

The adoption of sustainable diets is essential to maintain our planet’s ecosystem and the well-being of its inhabitants. Scientists characterize sustainable diets by four essential dimensions: respectful of the environment, of good nutritional quality, culturally acceptable, and economically fair. The ‘sustainable diet’ concept, however, can be challenging for consumers to understand. They might partially understand the concept or have representations of the concept that are not shared between individuals, which could result in difficulty putting the recommendations into practice. Our study investigated French consumers’ social representations of sustainable diets, aiming more particularly to show if groups with different levels of education might have different representations. A free word association task was carried out by 273 participants aged between 20 and 60 years. Our results revealed common associations among the participants, including concepts such as ecology, health, environment, and locality. Sociocultural and economic dimensions were rarely mentioned, unlike the predominant environmental dimension. Segmentation analysis by education level revealed that participants in the higher education group had more multidimensional social representations. These results show that the ‘sustainable diet’ concept is not fully shared by French consumers. Clarifying the definition should improve consumer understanding, thus promoting the adoption of sustainable diet practices by all.

Nutritional and Phytochemical Properties of Morula (Sclerocarya birrea), Moretologa (Ximenia americana), Mowana (Adansonia digitata L.) and Mogose (Bauhinia petersiana): Indigenous Plants in Botswana

Sub-Saharan Africa continues to struggle with food insecurity, which has been made worse by issues like the COVID-19 pandemic and climate change. In the African continent, plants have been used for food and medicine for many generations. Morula (Sclerocarya birrea), Moretologa (Ximenia americana), Mowana (Adansonia digitata L.), and Mogose (Bauhinia petersiana) are among the most consumed indigenous plants in Botswana. The objective of this study was to analyse nutritional and phytochemical profiles of these indigenous plants. The results showed that protein content ranged between 1.80% (Morula) and 25.54% (Mogose). The highest fat content of 14.29% was observed in Mogose seeds. Mowana proved to be rich in calcium compared to other plants. Manganese was detected only in Mogose samples. Phytochemical screening showed the presence of various phytochemicals. Moretologa proved to be a good source of beta carotene (419.33 μg/100 g). The plants contained different amounts of ascorbic acid; 163.83, 141.59, 24.78, and 3.00 mg/100 g were recorded in Mowana, morula, Moretologa, and Mogose, respectively. Total phenols ranged between 7.98 mg/100 g (Moretologa) to 14.3 mg/100 g (Mowana). The four indigenous plants proved to have good nutritional qualities and their increased consumption may contribute positively towards efforts to attain food security in Botswana. Additionally, the plants are good sources of phytochemicals, and they may aid in the discovery of novel drugs and medicines and be useful in formulation of functional foods.

Effect of Fruit Harvest Time on the Nutritional and Agronomic Quality of Oleaginous Citrullus lanatus Seeds

Oilseeds of Citrullus lanatus are highly prized in African societies for their nutritional and socio-economic importance. In an attempt to improve their yield, remaining very low mainly due to lack of good nutritive and germinative quality seeds, the effect of fruit harvest time was studied. After growing plants of ʺwlêwlêʺ cultivar on Nangui Abrogoua University experimental site, fruits were harvested at six different times [15, 20, 25, 30, 35 and 40 days after anthesis (DAA)] then fermented to produce seeds for germination test concerning agronomic aspect and biochemical analysis for nutritional quality. Agronomically, results showed that delaying harvest time (from 15 to 40 DAA) significantly (P < 0.001) improved fruit weight (from 512.20 to 760.50 g) and their seed content (from 71.75 to 230.70 seeds/fruit), as well as size (from 10.69 to 11.42 mm) and weight (from 5.16 to 6.37 g) of dry seeds what lead to their optimum viability (89.50%). Nutritionally, apart from ash which didn’t vary, C. lanatus seeds reached their highest levels of flavonoids (0.03 mg/100g) and tannins (0.022 mg/100g) at 15 DAA, followed by protein (30.66%), lipids (56.60%) and vitamin C (2.25 mg/100g DM) ones at 35 days while dehydrating to reach the lowest moisture content (5.51%). Hence, this variety seeds reach their nutritional maturity earlier, already at 35 DAA, while their optimal germination quality occurs later at 40 DAA.

Proximate Analysis of Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera, Indonesia

Dadih is a traditional food made from fermented buffalo milk from West Sumatera, Indonesia, for 24-48 hours at room temperature. Dadih is one of the processed dairy products which is efficacious as a functional food. Dadih is a functional food that is a probiotic that contains lactic acid bacteria (LAB). This study aimed to determine the proximate properties of Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency West Sumatera, Indonesia. The research method was a descriptive method and analysis in the laboratory. The measured variables were protein content, fat content, water content, and pH. The sample used was taken from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera, Indonesia because it is one of the buffalo milk producing centers in Limapuluh Kota Regency, which is then processed into Dadih. The results of this study indicate that Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera has protein content ranging from 6.83%-7.90%, 5.11%-5.92% fat, 74.18%-75.71% moisture content, and pH 5.0-5.3. The conclusion is that Dadih has good nutritional quality.

Gas chromatography-mass spectrometry and non-targeted metabolomics analysis reveals the flavor and nutritional metabolic differences of cow's milk fermented by Lactiplantibacillus plantarum with different phenotypic

This study comprehensively evaluated the effects of Lactiplantibacillus plantarum T1 and CSK (ropy and non-ropy phenotypes), on flavour, and nutrient metabolites of fermented milks using gas chromatography-mass spectrometry and non-targeted metabolomics. The microrheological analysis showed that the protein gelation time of CSK fermented milk was earlier (5.2 h) than that of T1 (7.0 h), while the fermented milk by T1 had higher elastic modulus. Fermentation by both strains significantly enhanced the antioxidant activity of the fermented milk, including scavenging capabilities against ABTS, DPPH, and hydroxyl radicals. Meanwhile, fermentation by two strains produced various volatile flavor compounds (hexanoic acid, caprylic acid, capric acid, nonanal, decanal, 2-heptanone and 2-nonanone, etc.), and L. plantarum CSK displayed more stronger acid production capacity. In addition, a total of 397 shared metabolites and 81 unique metabolites were identified by untargeted metabolomics analysis of the two groups of fermented milks, mainly including lipids and lipid-like molecules (66, 27.27%), organic heterocyclic compounds (40, 16.53%), phenylketones and polyketones (23, 9.5%), and organic acids and their derivatives (49, 20.25%). Furthermore, both strains significantly elevated the amino acid nutritional levels in the fermented milk, conferred an abundance of active metabolites such as niacin and nicotinamide. During the fermentation, L. plantarum CSK notably produced antioxidant fumaric acid and exhibited higher fatty acid metabolism compared to L. plantarum T1. Overall, this study provides some practical basis for the development of fermented cow's milk with good antioxidant activity and high nutritional quality using different phenotypes of L. plantarum.

Nutritional, functional and sensory characteristics of an infant puree food from pre-treated pumpkin flesh (Curcubita pepo L.), soybean (Glycine max L.) and spinach leaves (Spinacia oleracea)

Complementary foods are essential during childhood. They permit and ensure growth and equally alleviate infant malnutrition. The use of locally available foods (Pumpkin, Soybean, and Spinach leaves) for the formulation of complementary foods is recommended as it could improve its accessibility. This study was aimed at formulating an infant puree food with good nutritional quality and an acceptable viscosity. Pumpkin, spinach leaves, and soybean were purchased from the central market of Ngaoundere and subjected to various treatments in the laboratory. Pumpkin flesh was fermented by Lactobacillus plantarum, spinach leaves were steamed, and soybean was soaked in water and latter roasted. The proximate composition of these foodstuff was determined before and after treatments. Two basic purees (PI and PII) were prepared from the pre-treated foods and five other formulations obtained from these basic purees were: (PI4, PI5, PII3, PII4, and PII5) thus corresponding to the addition of water at various volume percentages: 40, 50, 30, 40 and 50 respectively. The proximate composition and sensorial evaluation (taste, flavour, colour, smoothness, viscosity, appearance and overall acceptability) of theses purees were investigated. The results show that fermenting pumpkin flesh led to a significant (p < 0.05) increase in its soluble sugar content by 92.17 % while steam blanching increases the iron content in spinach leaves by 38.83 %. The viscosities of the derived purees produced were within 3280–4460 mPa s. All the formulated infant purees were poor in soluble sugar thus revealing that they all had a low energy value. This suggests that addition of sucrose during formulation could be required. Puree formulations PI4, PI5 and PII3 met the recommendations of WHO/FAO in terms of proteins (13.62 g/100g), fats (10.67 g/100g), and iron (10.00 mg/100g) content. We observed that the overall acceptability of formulated purees was significantly dependent on their taste and sugar content. Puree PII3 made of 85 % fermented pumpkin flesh, 7.5 % steamed spinach leaf paste, 7.5 % of soybean powder and 30 % of water by volume was the most appreciated by the panellists.

Fatty acid and essential oil compositions of seeds of coriander (Coriandrum sativum L.) Cultivated in different regions of Ethiopia

Coriander (Coriandrum sativum L.) seeds are used as spices. In this study, fatty acids extracted from the coriander seeds collected from three places (Sululta, Jimma and Wolaita Sodo) in Ethiopia were determined as their methyl ester using GC-MS. The fatty acid components were assessed using linoleic acid ethyl ester as an external standard. Sululta sample showed five fatty acids, while Wolaita Sodo and Jimma three each with highest amount of petroselinic acid: 68.41%, 72.53%, and 64.4%, respectively, of the total fatty acids. Linoleic acid (omega-6) was found in the range of 18.24-22.37%. The polyunsaturated versus saturated (P/S) index values were found to be 1.69-2.39, which indicated that coriander seeds from the three sites have a good capacity to prevent the development of cardiovascular and some chronic diseases. The number of compounds identified in the essential oils of coriander seeds from Jimma, Sululta, and Wolaita Sodo were 7, 9, and 15 with total percent areas of 99.64, 75.14, and 96.68, respectively. The major component in the essential oils was linalool ranging from 36.72-88.50% of the total amount. In general, the chemical constituents of fatty acids and essential oils of coriander seeds indicates its good nutritional quality and usefulness for human health. KEY WORDS: Coriander seeds, Fatty acids, P/S index, Essential oils, Nutritional quality, Spice Bull. Chem. Soc. Ethiop. 2024, 38(4), 863-876. DOI: https://dx.doi.org/10.4314/bcse.v38i4.4

Pragmatic Carbohydrate Quality Metrics in Relation to Glycemic Index, Glycemic Load, and Front-of-Pack Warning Labels in Grain Foods.

The challenges in the characterization of the nutritional quality of grain foods comprise obstacles to public health actions toward promotion of healthier grain-based foods. The present study investigated how carbohydrate metrics related to glycemic index (GI), glycemic load (GL), and warning labels of grain foods consumed by individuals living in São Paulo, Brazil. Information on intake of grain foods at individual level was obtained using 24 h recalls within a cross-sectional population-based survey conducted in 2015. There were 244 unique grain products reported by individuals in the survey, assessed through four metrics of carbohydrate quality, considering contents per 10 g of total carbohydrate: (1) ≥1 g fiber, (2) ≥1 g fiber and <1 g free sugars, (3) ≥1 g fiber and <2 g free sugars, and (4) ≥1 g fiber, and <2 g free sugars per 1 g of fiber. Outcomes included GI, GL, and inclusion of warning labels proposed by the Brazilian National Health Surveillance Agency (ANVISA), the Chilean Ministry of Health (1st and 3rd stages), and the Pan American Health Organization (PAHO). Metrics identified products with lower mean GI (-12.8 to -9.0 [p-values < 0.001]), and GL (-12.5 to -10.3 [p-values < 0.001]). Warning systems showed a certain degree of discrimination between products according to the metrics (p-value < 0.01 each); however, >50% of products with good nutritional quality according to the carbohydrate metrics still would receive warnings. Findings suggest that carbohydrate metrics identified products with lower GI and GL, and current warning labels may not adequately capture overall nutritional quality of grain foods.

Phytochemical and physicochemical studies of different apple varieties grown in Morocco

Abstract The apple is an important part of the human diet and is one of the most popular fruits in Morocco, with varieties that are now suitable for human consumption. This study aims to clarify several aspects of apples, such as their physical and chemical compositions and nutrient profiles. Total polyphenols, flavonoids, tannins, and anthocyanins were determined using spectrophotometer and organic acid compounds were identified by high-performance liquid chromatography-ultraviolet. The results show a significant difference between the several varieties under study in terms of their physico-chemical and phyto-chemical characteristics. In general, the studied apples are juiciness, with a percentage ranging from 60 to 71%. The pH values demonstrate how acidic the apples are. The Brix parameter denotes values greater than 13°Brix. Total polyphenols and condensed tannins (1154.65 ± 13.54 µg EAG/g and 514.09 ± 32.40 µg EAT/g, respectively) are more present in the Ahjjani variety than they are in other varieties. This demonstrates their good nutritional quality while not being consumable. However, the Story variety has a predominance of flavonoids (75.074 ± 2.309 µg QE/g) and flavones (45.074 ± 2.09 µg QE/g). The detection of organic acids has shown that the acid succinic is the most abundant in all the varieties of studied apple fruits. These results allow us to infer that non-consumable varieties are also important dietary sources of bioactive molecules, notably for polyphenols. The fact that these kinds can be used to produce other byproducts is therefore highly intriguing.

Does hunted wild boar meat meet modern consumer nutritional expectations?

The present study aimed to evaluate the nutritional characteristics of hunted wild boar (WB) meat and compare them with those of meat from analogous domestic animals (pigs) reared in two different rearing systems: indoor-intensive (PI) and outdoor-extensive (PO). WB meat showed a lower amount of lipid content compared to pork and a higher antioxidant activity compared to PI and PO. The comparison of the fatty acid composition of WB and domestic pig reveals significant differences in saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA), with WB having the highest PUFA level and the lowest SFA level. The omega 6/omega 3 (n-6/n-3) PUFA ratio, PUFA/SFA, atherogenic and thrombogenic indices (AI and TI), as well as the hypocholesterolemic/ hypercholesterolemic index (h/H), were calculated. The n-6/n-3 PUFA ratio was higher in pork independently of the rearing system. The PUFA/SFA ratio of WB meat was above the minimum ratio of 0.40 recommended to contribute to a reduction in the risk of coronary diseases in pork from both rearing systems. AI and TI were lower in WB meat compared to commercially reared pigs, while h/H was higher in WB in comparison with pork meat. WB meat shows good nutritional quality; therefore, the use of game meat as a food source could be appropriate and could benefit contemporary consumers looking for "green" and high-nutritional products.

Analysis of Fatty Acids and Amino Acids of Three Local Freshwater Bagridae Fish Species in the Kampar Kanan River, Indonesia, for Food Security.

Fish have become an irreplaceable dietary source of animal protein, especially among households with low socioeconomic status in rural and urban areas of Indonesia. This study is aimed at analysing the proximate composition, minerals, fatty acids, and amino acids of three local Bagridae fish species in the Kampar Kanan river, Indonesia. The standard AOAC method was employed to examine the proximate composition of the carcass, and the analysis of amino acids and fatty acids was conducted through HPLC and GC-MS, respectively. The mineral content was determined using AAS. The nutrient composition results of Hemibagrus nemurus, Hemibagrus wyckii, and Mystus nigriceps revealed that the protein content was 24.26%, 22.57%, and 21.39% (% dry weight), whereas the total lipid content was 6.64%, 7.47%, and 7.75%, respectively. Regarding mineral contents, the calcium levels ranged from 1.49 to 1.66 mg/g, iron levels from 28.35 to 40.36 μg/g, and zinc levels from 24.03 to 54.46 μg/g. Among the fatty acids, palmitic acid was the most abundant in all three species, accounting for 25.59-30.70% of the total fatty acids. Additionally, significant amounts of C18:1 (oleic acid), C18:0 (stearic acid), and C20:4 (arachidonic acid) were also detected as primary fatty acids. The calculated atherogenic index values in the three species of Bagridae fish ranged from 0.73 to 0.99, while the thrombogenic index values varied between 0.54 and 0.75. The predominant amino acids found in the three species of Bagridae fish were glutamic acid with their concentrations ranging from 9.10 to 24.34%. These results indicate that consuming the meat of these three freshwater Bagridae fish species caught in the wild does not pose any health risks to consumers. They can be considered a safe and suitable food source with good nutritional quality.

Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was &lt; 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality.

Utilization of Cassava/Soybean Composite Flour in Biscuit Making

Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions. The ratios ranged from 10% to 50% soybean flour and 90% to 50% cassava flour. The proximate evaluation revealed that including 20% soybean flour in the cassava flour, making up 80% of the mixture, resulted in a significant level of protein and other nutrients that closely compared to those found in 100% wheat flour. The protein and fat content increased significantly as the proportion of soy flour increased, leading to a corresponding decrease in the carbohydrate content of the analyzed biscuit samples. This study demonstrates that a blend of 80% cassava flour and 20% soy flour produced biscuits with good nutritional quality. The sensory evaluation and overall acceptance of the product showed no significant difference between the 80:20 blend and the control (100% wheat).

Rheological Characterization of Gofio and Aloe Vera Blended Juice

Considering that gofio (Gf) and aloe vera juice (AVJ) have very good nutritional qualities, their combination is proposed because it is indicated as an easy and fast source of basic bio-elements. The texture of a food must be accepted by customers. This means that the rheological characteristics of the product must be known and controlled. Therefore, the influence of Gf concentration on the rheological behavior of Gf/AVJ suspensions must be determined. With continuous shear experiments, the purely viscous response of a material can be obtained. AVJ and Gf/AVJ suspensions showed shear-thinning behavior. The ability of Gf particles and aggregates to distort the flow field was quantified determining the intrinsic viscosity η of the suspensions at several shear rates using Krieger–Dougherty equation. The results indicated that the shape and size of Gf aggregates is not affected by the mechanical action due to shear. The power law (Ostwald–de Waele) model fitted the experimental steady viscosity versus shear rate values (steady viscosity curves). The flow index was less than 1, which corresponded to shear-thinning behavior. It was obtained that the flow index of AVJ maintained unaltered despite the presence of Gf particles. However, the viscosity value increased with the increasing amount of Gf as it was expected. The viscoelastic behavior of the microstructure at rest of the AVJ and Gf/AVJ suspensions was studied using oscillatory shear tests. First, linear viscoelastic response was confirmed in the relatively low amplitude shear region γ0&lt;0.001 using an amplitude sweep shear test. After that, frequency sweep shear tests were conducted in the region where Gf/AVJ suspensions showed linear viscoelastic behavior. Varying the frequency, the response of the microstructure at rest of the suspensions when the mechanical action lasts from short to long time interval can be characterized. Jeffreys mechanical model was used for the analysis of the LVE response of Gf/AVJ suspensions. Using small amplitude oscillatory shear (SAOS) tests, it was obtained that Gf/AVJ suspensions are viscoelastic liquids that change their texture from chewy to creamy when the Gf concentration increases.

Differences in the metabolites of brown and milled rice grains of semiwaxy and conventional japonica varieties.

In this study, we analyzed the differences in metabolites between semiwaxy japonica rice (Yangnongxiang 28 [YNX28]) and conventional japonica rice (Hongyang 5 [HY5]) before and after brown rice milling. The metabolites of brown and milled rice grains from the two rice varieties were analyzed by LC-MS-based nontargeted metabolomics. A total of 266 differentially abundant metabolites (DMs) were tentatively identified in brown rice grains of YNX28 (YNX28B) compared with milled rice grains of YNX28 (YNX28H), and these included 248 upregulated and 12 downregulated DMs. A total of 273 (234 upregulated and 39 downregulated) DMs were tentatively identified in brown rice grains of HY5 (HY5B) compared with milled rice grains of this variety (HY5H). Kyoto Encyclopedia of Genes and Genomes pathway involved and enrichment analyses revealed that 53 and 7 metabolite pathways were enriched and significantly enriched (p<0.05), respectively, in the DMs identified in YNX28B compared with YNX28H, and the main enriched pathways were related to starch and sucrose metabolism, glycerol phospholipid metabolism, arginine and proline metabolism, and glycine, serine and threonine metabolism. Forty-six metabolite pathways were enriched in DMs identified in HY5B compared with HY5H, and these included 16 pathways that were significantly enriched (p<0.05); in addition, the main enriched pathways were related to starch and sucrose metabolism, glycerol phospholipid metabolism, arginine and proline metabolism, and glycine, serine and threonine metabolism. This study provides a theoretical reference for further on the changes in metabolites during rice processing and provides a basis for improving the nutritional quality in rice. PRACTICAL APPLICATION: Original data were obtained regarding the changes of different metabolites in semiwaxy japonica rice and conventional japonica rice before and after processing. The purpose of this study was to investigate the difference of metabolite loss in two rice varieties before and after processing. This paper reports on the differences of metabolites between the two types of japonica rice before and after processing, as well as the changes of key metabolites before and after processing, it also provides important theoretical basis for developing new rice varieties with good nutritional quality.

Overexpression of Lolium multiflorum LmMYB1 Enhances Drought Tolerance in Transgenic Arabidopsis.

Lolium multiflorum is one of the world-famous forage grasses with rich biomass, fast growth rate and good nutritional quality. However, its growth and forage yield are often affected by drought, which is a major natural disaster all over the world. MYB transcription factors have some specific roles in response to drought stress, such as regulation of stomatal development and density, control of cell wall and root development. However, the biological function of MYB in L. multiflorum remains unclear. Previously, we elucidated the role of LmMYB1 in enhancing osmotic stress resistance in Saccharomyces cerevisiae. Here, this study elucidates the biological function of LmMYB1 in enhancing plant drought tolerance through an ABA-dependent pathway involving the regulation of cell wall development and stomatal density. After drought stress and ABA stress, the expression of LmMYB1 in L. multiflorum was significantly increased. Overexpression of LmMYB1 increased the survival rate of Arabidopsis thaliana under drought stress. Under drought conditions, expression levels of drought-responsive genes such as AtRD22, AtRAB and AtAREB were up-regulated in OE compared with those in WT. Further observation showed that the stomatal density of OE was reduced, which was associated with the up-regulated expression of cell wall-related pathway genes in the RNA-Seq results. In conclusion, this study confirmed the biological function of LmMYB1 in improving drought tolerance by mediating cell wall development through the ABA-dependent pathway and thereby affecting stomatal density.

Development and Evaluation of Ready to Reconstitute Mushroom Powder Mix as a Potential Functional Food

ABSTRACT Mushrooms are highly nutritious but also very perishable. The aim of this project is to formulate a readily reconstitutable and shelf-stable mushroom drink powder with good sensorial and nutritional qualities. Fresh Agaricus bisporus (white button mushrooms) were freeze dried and blended (25%) with a starch base (74%), anticaking agent (0.5%), and emulsifier (0.5%). Freeze drying produced a product with better color and nutritional stability. The product had reduced moisture and increased ash, protein, carbohydrate, and unaltered fat content compared to raw mushrooms. Minerals, calcium (178.91 mg/100 g), and iron (119.25 mg/100 g) were detected. Water-soluble vitamins (B1, B2, B3, B9, C) and fat-soluble vitamins (retinol, beta-carotene, ergocalciferol, vitamin K) were reported. Polyphenols like tannic acid, gallic acid, para-Coumaric acid, caffeic acid, trans-ferulic acid, ellagic acid, and quercetin were also detected. Total flavonoid content was 2.15 mg rutin equivalents/g. The product had acceptable microbiological quality and shelf life of 30 days when stored in metallized polyester packaging at room temperature. This study puts forward the idea of converting white button mushrooms into a convenience product while maintaining nutritional and sensorial qualities. It allows reconstitution into different flavors for culinary use as an instant health drink.