High Dietary Fiber Content Research Articles

Jabuticaba (Myrciaria jaboticaba) peel and seed powder associated with bioprocessing improves functional and nutritional quality of whole‐wheat bread

SummaryOven‐dried jabuticaba peel and seed powder (JPSP) was used as a functional ingredient to nutritionally improve whole‐wheat bread in combination with enzymatic bioprocessing for increasing polyphenol content. JPSP had low protein and lipid but high dietary fibre content. The antioxidant capacity (AC) of JPSP was reduced by 64% after 90 days of storage, but the values are higher than those reported for other fruits. JPSP incorporation into bread increased fibre content (1.6‐fold), AC (1.8‐fold), and phenolics content (2.0‐fold). Combining JPSP with bioprocessing increased soluble ferulic acid content by 115%. The addition of JPSP improved anthocyanin incorporation and enhanced the release of a variety of phenolics, but enzymatic bioprocessing reduced anthocyanin content. All tested breads showed good overall aspect scores (>5.0). JPSP incorporation improved the nutritional quality and increased the fibre content of whole‐wheat bread, whereas bioprocessing increased soluble phenolics content. The food industry could use the association of JPSP supplementation with bioprocessing to develop breads with functional properties.

Cichorium intybus L. Hairy Roots as a Platform for Antimicrobial Activity.

Industrial chicory is an important crop for its high dietary fibre content. Besides inulin, chicory taproots contain interesting secondary metabolite compounds, which possess bioactive properties. Hairy roots are differentiated plant cell cultures that have shown to be feasible biotechnological hosts for the production of several plant-derived molecules. In this study, hairy roots of industrial chicory cultivars were established, and their potential as a source of antimicrobial ingredients was assessed. It was shown that hot water extracts of hairy roots possessed antimicrobial activity against relevant human microbes, whereas corresponding chicory taproots did not show activity. Remarkably, a significant antimicrobial activity of hot water extracts of chicory hairy roots towards methicillin-resistant Staphylococcus aureus was observed, indicating a high potential of hairy roots as a host for production of antimicrobial agents.

Mucilage from Yellow Pitahaya (Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization.

Mucilage is a hydrophilic biopolymeric material of interest in the food industry due to its high content of dietary fiber, antioxidant activity, and gelling and thickening capacities, which is present in high concentration in agricultural by-products, such as the peel of cacti fruits. In this work, the powdered mucilage extracted from the peel of yellow pitahaya (Selenicereus megalanthus) fruit was characterized using a multi-technical approach that included proximal analysis (proteins, lipids, crude fiber, ash, and carbohydrates), as well as structural (FTIR, NMR, UPLC-QTOF-MS, and X-ray diffraction), colorimetric (CIELab parameters), morphological (SEM), and thermal (DSC/TGA) methods. Likewise, its total content of dietary fiber and polyphenols, as well as its antioxidant activity, were determined. This dried mucilage presented a light pale yellow-reddish color, attributed to the presence of betalains (bioactive pigments with high antioxidant activity). The FTIR spectrum revealed functional groups associated with a low presence of proteins (5.45 ± 0.04%) and a high concentration of oligosaccharides (55.26 ± 0.10%). A zeta potential of -29.90 ± 0.90 mV was determined, denoting an anionic nature that favors the use of this mucilage as a stable colloidal dispersion. UPLC-QTOF-MS analysis revealed a major oligosaccharide composition based on galacturonic acid units in anionic form. SEM micrographs revealed a cracked morphology composed of amorphous and irregular particles. According to the DSC/TGA results, this mucilage can be introduced as a new source of hydrocolloids in food processes since it has high thermal stability that has been manifested up to 373.87 °C. In addition, this biopolymer exhibited a high content of polyphenols (25.00 ± 0.01-g gallic acid equivalent (GAE)/100-g sample), dietary fiber (70.51%), and antioxidant activity (1.57 ± 0.01 mmol Trolox equivalents/kg of sample). It was concluded that this mucilaginous material presents sufficient physicochemical and functional conditions to be used as a nutritional ingredient, thus giving valorization to this agricultural by-product.

Comparison of physicochemical and in vitro hypoglycemic activity of bamboo shoot dietary fibers from different regions of Yunnan.

In this study, the physicochemical properties, thermal characteristics, and in vitro hypoglycemic activity of dietary fibers extracted from four bamboo shoots were characterized and compared. The results showed that Dendrocalamus brandisii Munro (C-BSDF) had the highest dietary fiber content (6.1%) and the smallest particle size (222.21 μm). SEM observations found that C-BSDF exhibited a loose and porous microstructure, while FTIR and XRD confirmed that C-BSDF had a higher degree of decomposition of insoluble dietary fiber components and the highest crystallinity, resulting in a better microstructure. Furthermore, C-BSDF exhibited excellent physiochemical properties with the highest water hold capacity, water swelling capacity, and preferable oil holding capacity. Thermal analysis showed that C-BSDF had the lowest mass loss (64.25%) and the highest denaturation temperature (114.03°C). The hypoglycemic activity of dietary fibers from bamboo shoots were examined in vitro and followed this order of activity: C-BSDF>D-BSDF>A-BSDF>B-BSDF. The inhibition ratios of GAC, GDRI and α-amylase activity of C-BSDF were 21.57 mmol/g, 24.1, and 23.34%, respectively. In short, C-BSDF display excellent physicochemical and functional properties due to its high soluble dietary fiber content, small particle size with a high specific surface area, and loose microstructure. Thus, D. brandisii Munro can be considered a promising new source of dietary fiber for hypoglycemic health products.

Разработка творожного полуфабриката с функциональными свойствами

Cottage cheese and its products have high biological value due to the full-fledged protein included in it, represented by all essential amino acids. However, the fiber content of such articles is extremely low. In accordance with TR TS 022/2011, the quantitative value of dietary fiber is included in the calculation of the nutritional and energy value of products. Dietary fibers positively affect the work of the gastrointestinal tract, normalize cholesterol metabolism, participate in the elimination of heavy metal salts from the body, therefore, pectin is used in the diets of therapeutic and preventive nutrition. The article is devoted to the development of a curd semifinished product with a high content of dietary fiber. The food fibre source is represented by the use of natural apple pectin introduced in various dosages into curd cheesecakes instead of prime grade wheat flour. Organoleptic quality parameters were carried out and the best experimental sample was selected, which was subsequently frozen under shock freezing conditions and after storage in a refrigeration chamber, was examined for compliance with organoleptic, physicochemical and microbiological safety parameters. Analytical calculations were carried out on the content of dietary fiber and integral scrap in the developed curd semi-finished product. A 6-fold increase in dietary fiber content compared to the control has been proven. The iron content was increased by 4.8%, which is associated with the peculiarities of the mineral composition of the introduced natural apple pectin. The regulated quality and safety indicators when storing curd semi-finished products using apple pectin for 30 days did not change and corresponded to the data of regulatory documents. Thanks to the research done, a curd product with functional properties and high quality and safety indicators was obtained, which can be recommended for feeding various groups of the adult population and in the diets of therapeutic and preventive nutrition.

Value-Added Application of Bourbon Spent Grain and Proso Millet for High-Fiber Extruded Product

Highlights Distillers spent grain (DSG) constitutes a major disposal problem for the bourbon industry. The impact of DSG particle size and addition level on the quality attributes of extruded products was evaluated. Particle size and addition level modulated the extrusion of DSG-proso millet-based extrudate. Some quality of extrudates with up to 10% DSG addition level and 300 µm particle size compared favorably with the control. Abstract. Bourbon is an important export for the US, especially in the state of Kentucky, which accounts for 95% of global production. The disposal of the main byproduct of bourbon distilling is a major problem for the industry. Distiller’s spent grain (DSG) produced contains insoluble and soluble fibers and protein, making it an attractive option as a health-promoting functional ingredient in food production. The objective of this research was to determine the DSG properties needed for the development of high-fiber extruded products with millet as the base-starch ingredient. Samples were produced using a co-rotating twin-screw extruder. A two-way factorial design was used to test the effect of DSG particle size (180, 300, and 500 µm) and addition levels (5%, 10%, and 15%) on some physico-functional properties of the extrudates, such as specific mechanical energy, water solubility index, water absorption index, radial expansion ratio, fracturability, hardness, porosity, degree of gelatinization, and pasting properties. In general, higher DSG addition levels resulted in decreased radial expansion and porosity, and created harder, bulkier, and darker color products. However, samples produced with medium particle size DSG (300 µm) at 5% addition level saw no significant decrease in expansion or hardness compared to the control (0% DSG). Similarly, at 10% DSG addition level and coarse (500 µm) particle size, there was no significant difference in porosity compared to the control group. This study shows that optimized particle size and DSG addition level allow the incorporation of bourbon spent grain into an extruded-expanded product without significant loss of attributes but with higher dietary fiber content. Keywords: Bourbon, Distillers Spent Grain, Extrusion, High-fiber, Proso Millet.

Mucua: Sensory analysis of the fruit of Adansonia digitata L. (Baobab) in natura

The mucua is the fruit of the embondeiro or baobab (Adansonia digitata L.) and originates from Africa. It has a high content of ascorbic acid and dietary fiber, along with antioxidant properties. The aim of this study was to test the acceptability of the mucua fruit in natura in a sample of Portuguese adults and test its intention to consume and availability to pay for this fruit. After providing the fruit, participants fulfilled a questionnaire for their socioeconomic characterization and tested their acceptability and willingness to pay for the fruit. The participatants in this study (n=53) were 20 years old, primarily female (80.8%), Portuguese (73.1%), and students (86.6%). The tasters considered the following aspects of the mucua fruit pleasant or very pleasant: global appreciation (49.2%), color (71.2%), shape (53.8%), flavor (40.4%), aroma (48.5%) and texture (44.2%). Approximately 30% of tasters would be willing or very willing to consume this fruit regularly and pay 3 €/ kg (62.9%). The mucua had good acceptance by the tasters, and the color, the form, and the global appreciation, were the attributes with the best scores on the acceptability test. In addition, they were willing to consume it regularly if they were available at an economically affordable price.

Antagonistic potential of rhizobacterial liquid formulations against Meloidogyne incognita infecting okra under field conditions

Okra (Abelmoschus esculentus L. Moench) is one among the commercially exploited vegetable crops. Okra fruits are low in calories and have high dietary fibre content and also rich source vitamins and minerals. However, this crop highly prone to root-knot nematodes. Largely, chemical nematicides have been opted for combating this nematode pest, nevertheless threats associated with chemical nematicides on human being and the environment led towards developing biocontrol agents as alternative approach. The biocontrol agents significantly adhere to biosafety regulations and being highly effective. In recent years, use of rhizobacteria such as Pseudomonas spp. and Bacillus spp. has shown greater biocontrol potential against root knot nematodes. In this endeavor, bio-efficacy of liquid formulation such as Bacillus pumilus (1% A.S) and Pseudomonas putida (1% A.S) were evaluated against Meloidogyne incognita infecting okra (cv. Kashi Pragati) under field conditions for three consecutive years (2015, 2016 and 2017). Both formulations were applied in two methods of application such as seed treatment and soil application of enriched farm yard manure. The results revealed that, seed treatment with P. putida (1% A.S. @ 10 ml/ kg seed) + application of 20 tonnes of FYM enriched with 5 L of P. putida/ ha was found most effective against M. incognita by consistently reducing production of egg mass per root system (73.3%, 84.6% and 76.3%), nematode final population in soil (66.6%, 61.5% and 78.3%)with lesser root gall index (1.0, 1.0 and 1.86) during 2015, 2016 and 2017 respectively, compared to control. The results were comparable with chemical treatments. The application of P. putida formulation (1% A.S) in combination of seed treatment and soil application of enriched FYM significantly protect okra crop from M. incognita incidence and it can be considered as a component under integrated management of M. incognita in okra under field conditions.

Effects of various fertilizer combinations on Okra (Abelmoschus esculentus L.) varieties for dietary fiber content and vegetative characteristic

A Field experiment using two determinate hybrid varieties of okra (Venus and Nitya) was conducted at Agriculture and Forestry University, Rampur, Chitwan during summer of 2021 to examine the impact of different fertilizer combinations on the dietary fiber content and vegetative characteristics of okra. This study was laid out in a split-plot design and comprised three replications; there were two main plots of Okra varieties, and each main plot contained four sub-plots of fertilizer combinations (Inorganic fertilizer + Poultry manure, Inorganic fertilizer + Vermicompost, Inorganic fertilizer + FYM, and Inorganic fertilizer alone). The experimental results revealed that the Venus variety had a higher dietary fiber content (3.52%) than the Nitya variety (2.98%). Venus variety (6.6 t/ha) had a higher yield as compared to the Nitya variety (5.3t/ha). It was observed that Inorganic fertilizer + Poultry manure (3.80%) followed by Inorganic fertilizer + Vermicompost (3.46 %) had a superior effect on the dietary fiber content of fruit. Inorganic fertilizer + Poultry manure produced the highest plant height (1.13 m), average canopy diameter (1.10 m), and yield (6.8 t/ha), while Inorganic fertilizer + FYM produced the highest pod length (11.81 cm). The results suggest that combined application of a recommended dose of inorganic fertilizer with organic fertilizer (Poultry manure) improves dietary fiber content and vegetative characteristics of the Okra plant .

Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste

The object of this study is the technology of Turkish delight production based on fruit and vegetable paste with a high content of physiologically functional ingredients. The chemical composition of Turkish delight has been optimized by introducing physiologically functional ingredients. As a source of physiologically functional ingredients, it was proposed to use a multicomponent fruit and vegetable paste from apples, quince, pumpkins, made in an improved way. The technique is characterized by concentrating the paste in the rotary evaporator for 30...42 s at a temperature of 60...63 °C under conditions of preheating the purée to 50...52 °C. The dependence of the effective viscosity on the shear rate of samples of fruit and vegetable pastes was determined and it was found that the best indicators characterized the paste with a formulation ratio of raw materials: apple – 30 %; quince – 50 %; pumpkin – 20 %. The resulting paste has good organoleptic properties and a high content of dietary fiber, ascorbic acid, polyphenolic compounds. It has been established that the production of Turkish delight with the addition of the developed fruit and vegetable paste provides the product with good organoleptic characteristics. Namely, it is characterized by a sweet-sour taste with a pleasant smell of quince, rich yellow-orange color, gelatinous, slightly viscous consistency, and the proper shape with a clear contour. Also, the addition of fruit and vegetable paste reduces the formulation amount of starch by 20 % while the resulting Turkish delight is characterized by a high strength value τ=38 kPa. The improved technology of Turkish delight could expand the range of "healthy products" with increased nutritional value. In addition, the proposed technique and the modes of concentration make it possible to organize the process of paste production using energy-saving equipment.

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat-wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat-wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.

The Physicochemical Analysis and Anthocyanin Level of Malaysian Purple Sweet Potato Cracker

Purple Sweet Potato (PSP) in Malaysia is an abandoned crop. Even though it has various health benefits and nutritional values, consumers, especially Malaysians, still lack purple sweet potato consumption. It has a high dietary fibre content, a low glycemic index, and contains proteins, minerals, polyphenols, and anthocyanin. The National Health Morbidity Survey (Malaysia) in 2019 reported that 94% of Malaysian adults lack fiber consumption in their dietary patterns. As a result, it may become an alternative crop for individuals who consume less nutrients and fibre as a result of dietary choices and health issues. This one-of-a-kind crop also contains anti-oxidative, hepatoprotective, anti-inflammatory, anti-tumor, anti-diabetic, anti-microbial, anti-obesity, and anti-aging qualities. Due to the lack of a commercial food product based on this crop, it has become an unpopular crop among Malaysians. Purple sweet potato makes only a few Malaysian sweets and traditional snacks. Nonetheless, Malaysian customers continue to ignore it. Thus, Purple Sweet Potato Cracker was made, and a proximate analysis was conducted to examine its physicochemical content. It was found that the newly developed PSP crackers were high in fiber, vitamins, and minerals, as well as in calcium (1332.08 mg/kg) and contained anthocyanins of 6.68 mg/L. Besides that, this special cracker is free from food preservatives without coloring agents and additives. The processing of Purple Sweet Potato Cracker carries important features for small-medium entrepreneurs, which will contribute to the Malaysian economy perspectives, as it has a good potential to be marketed in domestic and international commercial food outlets.

Assessment of the suitability of millet for the production of pasta

In temperate climate zones such as Switzerland, wheat is exposed to increasing heat and water stress due to climate change. Millet is a promising alternative crop with a high heat resistance and the additional benefit of being gluten-free. However, the market for organic Swiss millet within Switzerland is saturated with the current product portfolio of flakes or dehulled millet. Therefore, novel end products with a high millet content, such as pasta, could play a key role in increasing consumer demand.Against this background, the suitability of the millet (Panicum miliaceum L.) variety Alba for producing spaghetti was investigated. To optimize the quality of the millet spaghetti, different pre-treatments and recipes were tested, i.e., hull particles were sieved out of the flours and blends with other gluten-free and gluten-containing flours were tested. Finally, the best types of spaghetti were subject to sensory testing, and the color and texture were both quantified. In addition, nutritional quality was assessed.The analytical results showed that a firmness comparable to durum spaghetti was reached for pure millet, 50% millet mixed with 50% corn and rice flour (95:5), and 15% millet mixed with 85% durum wheat. The brownish appearance, slightly rough surface, and nutty flavor of the spaghetti made from millet was especially popular among consumers with a diet-conscious lifestyle. The millet pasta had a high content of iron, zinc and dietary fiber. Since the production processes were able to be implemented in industry without major additional costs, implementation in the market seems feasible.

Multielemental, Nutritional, and Proteomic Characterization of Different Lupinus spp. Genotypes: A Source of Nutrients for Dietary Use.

Among grain pulses, lupins have recently gained considerable interest for a number of attractive nutritional attributes relating to their high protein and dietary fiber and negligible starch contents. The seeds of Lupinus albus (cv. Multitalia and Luxor, and the Modica ecotype); L. luteus (cv. Dukat, Mister, and Taper); and L. angustifolius (cv. Sonet) analyzed in this study were deposited within the germplasm collection of the Research Centre for Cereal and Industrial Crops of Acireale and were sowed in East Sicily in 2013/14. The collected seeds were analyzed for their multielemental micro- and macronutrient profiles, resulting in a wide variability between genotypes. Lupin seed flour samples were subjected to a defatting process using supercritical CO2, with oil yields dependent on the species and genotype. We determined the fatty acid profile and tocopherol content of the lupin oil samples, finding that the total saturated fatty acid quantities of different samples were very close, and the total tocopherol content was about 1500.00 µg/g FW. The proteomic analysis of the defatted lupin seed flours showed substantial equivalence between the cultivars of the same species of Lupinus albus and L. luteus. Moreover, the L. angustifolius proteome map showed the presence of additional spots in comparison to L. albus, corresponding to α-conglutins. Lupin, in addition to being a good source of mineral elements, also contributes vitamin E and, thanks to the very high content of gamma-tocopherols, demonstrates powerful antioxidant activity.

VOCs Analysis of Three Different Cultivars of Watermelon (Citrullus lanatus L.) Whole Dietary Fiber.

In this study, the trend of VOCs of dietary fiber samples, coming from three different watermelon cultivars Citrullus lanatus L. (variety Gavina®®, Crimson Sweet, and Asahi Miyako) was investigated. This foodstuff, obtained as a by-product of residual agri-food production, has gained increasing attention because of its many bioactive components and high dietary fiber content. The result is a fibrous material for specific applications in food manufacturing, such as corrector for some functional and technological properties. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to characterize the aromatic profiles of the dried raw materials. Therefore, the VOCs of the samples of the three cultivars were investigated. Experimental results have shown that watermelon fibers generate VOCs, which can be grouped into six common classes of analytes. The different distributions of the identified compounds made it possible to effectively differentiate the three cultivars studied based on their peculiar aroma profiles. In particular, Gavina®® fiber is distinguished by the high content of terpenes, Asahi Miyako by the presence of aldehydes generated as fatty acid metabolites, and Crimson Sweet by the higher content of acetyl esters.

Incorporation of soybean curd residue (okara) and its effects on nutritional and organoleptic properties of cassava crisp (opak) for healthy snacking

Soybean curd residue (SCR) or okara is a by-product generated during the production of soy milk or tofu. It contains high dietary fiber and protein that are beneficial for the maintenance of normal bowel function and also for building and repairing body tissues. However, it is used as stock feed and fertilizer or dumped in landfills. Therefore, this study was conducted to incorporate the SCR into traditional cassava crisp (opak) to produce healthier snacks and add value to this nutritious waste. Thirteen formulations with different proportions of grated cassava/SCR powder/tapioca flour were generated by Doptimal Mixture Design. Dietary fiber, protein content and sensory scores were the responses. Higher proportions of SCR increased the protein and dietary fiber content but decreased the organoleptic scores. Thus, the optimum formulation (85% grated cassava, 6% SCR powder and 6% tapioca flour) was selected for the high dietary fiber content and the highest scores of sensory properties (taste, texture and overall acceptability). Incorporation of the SCR powder in the final product enhanced the dietary fiber and protein content of the traditional opak and reduced the fat content by approximately three, six and 1.5 times. Hence, this improved formulation of opak will be a better choice for consumers for their healthier snacking.

Chromosome-scale Amaranthus tricolor genome provides insights into the evolution of the genus Amaranthus and the mechanism of betalain biosynthesis.

Amaranthus tricolor, is a vegetable and ornamental amaranth, with high lysine, dietary fiber and squalene content. The red cultivar of A. tricolor possesses a high concentration of betalains, which has been used as natural food colorants. Here, we constructed the genome of A. tricolor, the first reference genome for the subgenus Albersia, combining PacBio HiFi, Nanopore ultra-long and Hi-C data. The contig N50 size was 906 Kb, and 99.58% of contig sequence was anchored to the 17 chromosomes, totaling 520Mb. We annotated 27,813 protein-coding genes with an average 1.3 Kb coding sequence and 5.3 exons. We inferred that A. tricolor underwent a whole-genome duplication (WGD) and that the WGD shared by amaranths occurred in the last common ancestor of subfamily Amaranthoideae. Moreover, we comprehensively identified candidate genes in betalain biosynthesis pathway. Among them, DODAα1 and CYP76ADα1, located in one topologically associated domain (TAD) of an active (A) compartment on chromosome 16, were more highly expressed in red leaves than in green leaves, and DODAα1 might be the rate-limiting enzyme gene in betalains biosynthesis. This study presents new genome resources and enriches our understanding of amaranth evolution, betalains production, facilitating molecular breeding improvements and the understanding of C4 plants evolution.

Phenolic, nutritional and molecular interaction study among different millet varieties

Millet varieties were analyzed for nutritional, antinutritional, mineral and phenolic profiles. Inhibition potential of phenolic acids for enzyme inhibition ,activity was estimated, alongside starch digestibility of millet grains was evaluated. Finger millet was found to have high contents of Ca, Mn and Cu minerals. Proso and pearl millet had high protein content, whereas kodo and foxtail millet contained high content of dietary fiber. Phytic acid was comparatively higher in kodo millet, whereas oxalic acid and total tannin content was abundant in finger millet. Total phenolic content and total flavonoid content in bound phenolic fractions were comparatively higher than the free phenolic fractions and total anthocyanin content was found highest in finger millet followed by kodo and pearl millet. The millet varieties showed optimum antioxidant potential studied through different assay methods. Ferulic acid was predominantly found among all the millets in bound fraction of phenolic extract. Furthermore, phenolic acids were used to investigate different docking techniques with α-amylase, α-glucosidase, and leptin receptor enzymes. Docking studies revealed, chlorogenic acid had a high docking score and a high binding affinity against α-amylase, α-glucosidase, and leptin receptor enzymes.

Moderate and transient impact of antibiotic use on the gut microbiota in a rural Vietnamese cohort

The human gut microbiota has been shown to be significantly perturbed by antibiotic use, while recovering to the pre-treatment state several weeks after short antibiotic exposure. The effects of antibiotics on the gut microbiota have however been mainly documented in high-income settings with lower levels of antibiotic resistance as compared to lower and middle income countries (LMIC). This study aimed to examine the long-term consequences of repeated exposure to commonly use antibiotics on the fecal microbiota of residents living in a low income setting with high prevalence of antibiotic resistance. Fecal samples from household individuals (n = 63) participating in a rural cohort in northern Vietnam were collected monthly for a period of 6 months. Using 16S V4 rRNA gene region amplicon sequencing and linear mixed-effects models analysis, we observed only a minor and transient effect of antibiotics on the microbial richness (ß = − 31.3, 95%CI = − 55.3, − 7.3, p = 0.011), while the microbial diversity was even less affected (ß = − 0.298, 95%CI − 0.686, 0.090, p = 0.132). Principal Component Analyses (PCA) did not reveal separation of samples into distinct microbiota-based clusters by antibiotics use, suggesting the microbiota composition was not affected by the antibiotics commonly used in this population. Additionally, the fecal microbial diversity of the subjects in our study cohort was lower when compared to that of healthy Dutch adults (median 3.95 (IQR 3.72–4.13) vs median 3.69 (IQR3.31–4.11), p = 0.028, despite the higher dietary fiber content in the Vietnamese as compared to western diet. Our findings support the hypothesis that frequent antibiotic exposure may push the microbiota to a different steady state that is less diverse but more resilient to disruption by subsequent antibiotic use.

Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam

Date press cake (DPC) is a by-product of the date syrup industry with a high content of dietary fibers, minerals, and antioxidant compounds. Accordingly, the present study aimed to evaluate the inclusion of DPC on the color parameters, texture profile, sensory evaluation, microstructure properties, total phenolics, and antioxidant capacity of date jam. The DPC was included in the preparation of date jam in an increasing level of 0, 3, 6, 9, and 12% (w/w). The results revealed that increasing DPC levels significantly increased the hardness, cohesiveness, adhesiveness, and chewiness properties of date jam. The increase in DPC inclusion levels significantly decreased the L* values and increased the a*, b*, and ΔE values of the jam. The DPC addition significantly increased the phenolics content and antioxidant capacity in a dose-dependent manner and the highest value reported in the jam contained 12% DPC by 40.02 and 11.50% compared to the control, respectively. The scanning electron microscopy results revealed that the addition of DPC up to 9% resulted in a jam surface with a denser network, homogeneous structure, and without cracks and pores, indicating improvement in the morphological properties. The sensory evaluation results showed that date jam prepared with 9% DPC had the highest overall acceptability score. This study revealed the potential use of DPC in date jam formulation up to 9% as a natural, functional, and low-cost ingredient to improve the jam’s textural properties, antioxidant capacity, and overall acceptability.