High Dietary Fiber Content Research Articles

Technology for the production of curd mass enriched with vegetable filler Melissa officinalis L.

The paper presents to topical issues of functional food production technology, which has its own characteristics. Since milk and dairy products are initially a source of bioactive substances in the form of vitamin B2 (riboflavin) and Ca, from a technological point of view, it is advisable to add functional components rich in dietary fiber and antioxidants to the formulation. At the same time, special attention should be paid to the issues of preserving the beneficial properties of bioactive substances not only in the process of preparing raw materials for introduction into a product, but also at subsequent stages of the production-consumption cycle. Food products made from milk and its derivatives have functional properties aimed at normalizing the functioning of the gastrointestinal tract, increasing the body's immune resistance to pathogens of infectious diseases and leveling the harmful effects of the environment. Herbal preparations from essential oil plants of the Lamiaceae family are distinguished by a high content of dietary fiber, have high antioxidant activity and have an immune-strengthening effect on the human body. The average annual increase in the output of curd products in the dairy industry is about 8-13%, which indicates the prospects for the development of new recipes for functional curd-based products.

Release of Small Phenolic Metabolites from Isotopically Labeled 13C Lignin in the Pig Cecum Model.

A diet with a high dietary fiber content is often recommended in today's nutrition due to several beneficial health effects related to its intake. Lignin as a part of dietary fiber is the second most abundant natural polymer and considered to be stable during digestion. However, some studies indicate a partial degradation during the intestinal metabolism. To further elucidate this hypothesis, the aim of this study was to investigate whether lignin is metabolized by the gut microbiota using the ex vivo pig cecum model. As potential lignin-derived metabolites might already naturally occur in the pig cecal matrix, an approach using isotopically labeled 13C lignin was chosen for this study. Ten small phenolic lignin degradation products and their time-dependent metabolism were identified via an untargeted HPLC-HRMS approach, and the quantity of the metabolites was estimated. From the results, we conclude that lignin is partially degraded releasing small phenolic metabolites.

Nutrient profile and effect of processing methods on the composition and functional properties of lentils (Lens culinaris Medik): A review

AbstractGrain legumes or pulses, including lentil (Lens culinaris Medik), have gained increasing popularity among consumers and food processors in recent years. This trend has been driven by the consumers opting for plant‐based proteins and environmentally sustainable food sources. Global production of lentils has more than doubled since 2001 (from 3.15 to 6.58 million metric tons in 2020), which signifies the commercial importance of this nutrient‐dense legume. As per the USDA's nutrients data (2022), lentil contains 24.6% protein, 63.4% carbohydrates, 2.7% ash content, and 1.1% total fat. High amount of dietary fiber, slowly digestible starch and potassium, and low sodium in lentil align well with consumer choices for healthy foods. Many studies have reported on the health benefits of consuming lentils, especially being effective in reducing various health conditions, such as hypertension, cardiovascular diseases, diabetes mellitus, and cancer. The relatively higher protein and lower carbohydrates content of lentil compared with cereal grains can help in expanding the utilization of lentils and lentil‐based ingredients to develop new products. Combined with high dietary fiber, resistant starch, and bioactive polyphenolic content, the demonstrated nutritional benefits can fill the ever‐increasing demand for plant‐based proteins well beyond traditional consumption of lentils in developing countries. This article reviews the composition and nutrient profile of raw and processed lentils, effect of various processing methods on composition and nutrient profile, and health benefits of lentils.

Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security—A review

AbstractThe importance of legumes in sustainable cropping systems has been studied extensively. Among legumes, common beans (Phaseolus vulgaris L.) are a rich world resource of biodiversity with two centers of domestication (Andes and Central America) and over 10 major market classes cultivated globally. Common beans are recognized as a nutrient‐dense, healthy food source due to their high protein, dietary fiber, and minerals content and also being a rich source of resistant and slowly digestible starch, which elicits a lower glycemic response. Some bioactive compounds present in beans are reported to mitigate cardiovascular diseases, hypertension, hyper‐cholesterolemia, and cancer. Dry bean production systems provide unique advantages that support sustainability, including a low carbon footprint and short growth cycle, which facilitates crop diversification and cover crop integration. Symbiotic nitrogen fixation (SNF), a unique characteristic of legumes, promotes environmentally friendly production through modest fertilizer use. Advances to improve the upright plant architecture of beans during the last two decades have enhanced options for direct harvest thereby reducing the number of equipment passes required. Overall, the sustainability implications of diversifying crop rotation using beans result in reduced requirements for environmentally unfriendly inputs and buffering of crop productivity under variable weather conditions. This review article covers common beans' role in agricultural sustainability (biodiversity, SNF, rotational diversity, harvest management) and as a sustainable source of nutrition and food security. Further discussion includes measures to enhance dry beans sustainability through breeding and crop management practices by addressing biotic and abiotic stresses (diseases, drought, high temperature, waterlogging, conservation tillage).

Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.

Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.

Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Abstract Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.

Review: Physiology and nutrition of late gestating and transition sows.

The physiology during late gestation and the transition period to lactation changes dramatically in the sow, especially during the latter period. Understanding the physiological processes and how they change dynamically as the sow approaches farrowing, nest building, giving birth to piglets, and producing colostrum is important because these processes greatly affect sow productivity. Glucose originating from assimilated starch accounts for the majority of dietary energy, and around farrowing, various organs and peripheral tissues compete for plasma glucose, which may become depleted. Indeed, physical activity increases shortly prior to farrowing, leading to glucose use by muscles. Approximately ½ to 1 d later, glucose is also needed for uterine contractions to expel the piglets and for the mammary gland to produce lactose and fat for colostrum. At farrowing, the sow appears to prioritize glucose to the mammary gland above the uterus, whereby insufficient dietary energy may compromise the farrowing process. At this time, energy metabolism in the uterus shifts dramatically from relying mainly on the oxidation of glucogenic energy substrates (primarily glucose) to ketogenic energy supplied from triglycerides. The rapid growth of mammary tissue occurs in the last third of gestation, and it accelerates as the sow approaches farrowing. In the last 1 to 2 wk prepartum, some fat may be produced in the mammary glands and stored to be secreted in either colostrum or transient milk. During the first 6 h after the onset of farrowing, the uptake of glucose and lactate by the mammary glands roughly doubles. Lactate is supplying approximately 15% of the glucogenic carbon taken up by the mammary glands and originates from the strong uterine contractions. Thereafter, the mammary uptake of glucose and lactate declines, which suggests that the amount of colostrum secreted starts to decrease at that time. Optimal nutrition of sows during late gestation and the transition period should focus on mammary development, farrowing performance, and colostrum production. The birth weight of piglets seems to be only slightly responsive to maternal nutrition in gilts; on the other hand, sows will counterbalance insufficient feed or nutrient intake by increasing mobilization of their body reserves. Ensuring sufficient energy to sows around farrowing is crucial and may be achieved via adequate feed supply, at least three daily meals, high dietary fiber content, and extra supplementation of energy.

3-Nitrooxypropanol substantially decreased enteric methane emissions of dairy cows fed true protein- or urea-containing diets

Methane is a potent but short-lived greenhouse gas targeted for short-term amelioration of climate change, with enteric methane emitted by ruminants being the most important anthropogenic source of methane. Ruminant production also releases nitrogen to the environment, resulting in groundwater pollution and emissions of greenhouse gas nitrous oxide. We hypothesized that inhibiting rumen methanogenesis in dairy cows with chemical inhibitor 3-nitrooxypropanol (3-NOP) would redirect metabolic hydrogen towards synthesis of microbial amino acids. Our objective was to investigate the effects of 3-NOP on methane emissions, rumen fermentation and nitrogen metabolism of dairy cows fed true protein or urea as nitrogen sources. Eight ruminally-cannulated cows were fed a plant protein or a urea-containing diet during a Control experimental period followed by a methanogenesis inhibition period with 3-NOP supplementation. All diets were unintentionally deficient in nitrogen, and diets supplemented with 3-NOP had higher fiber than diets fed in the Control period. Higher dietary fiber content in the 3-NOP period would be expected to cause higher methane emissions; however, methane emissions adjusted by dry matter and digested organic matter intake were 54% lower with 3-NOP supplementation. Also, despite of the more fibrous diet, 3-NOP shifted rumen fermentation from acetate to propionate. The post-feeding rumen ammonium peak was substantially lower in the 3-NOP period, although that did not translate into greater rumen microbial protein production nor lesser nitrogen excretion in urine. Presumably, because all diets resulted in low rumen ammonium, and intake of digestible organic matter was lower in the 3-NOP period compared to the Control period, the synthesis of microbial amino acids was limited by nitrogen and energy, precluding the evaluation of our hypothesis. Supplementation with 3-NOP was highly effective at decreasing methane emissions with a lower quality diet, both with true protein and urea as nitrogen sources.

Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient

A fermentation protocol including selected lactic acid bacteria has been applied to defatted durum wheat germ, resulting from the oil extraction, to produce a nutritionally valuable ingredient for bread production. An integrated approach was used to evaluate the microbiological, nutritional, technological, and sensory properties of the fermented ingredient and the corresponding fortified bread. The fermentation led to a significant increase of the concentration of free amino acids (3-times) and decrease of the phytic acid (50%) and raffinose (93%) contents. The bread fortified with the sourdough-fermented defatted wheat germ could be labelled as source of fiber (3.3 g/100 g of bread) and source of protein (15.4% of the energy value was provided by proteins), according to the Regulation EC No. 1924/2006. When the fermented ingredient was used, the free amino acids concentration was 80% higher and the glycemic index lower (84 vs 95) than the control bread. Although final volume, hardness and chewiness of bread fortified with the fermented ingredient were similar to those of the control bread, an easier fracturability was found probably due to the high content of dietary fibers and acidity. Sensory analysis showed that fermented defatted wheat germ conferred perceptible acidic odor and taste to the bread.

Nutritional Composition and Antioxidant Activity of Selected Underutilized Fruits Grown in Sri Lanka

Sri Lanka has been identified as one of the world’s biodiversity hotspots with a rich array of fruits; however, most of them remain underutilized. The present study was carried out to investigate the nutritional composition and to assess the bioactivity of six underutilized fruits collected from three provinces of Sri Lanka. The selected fruit species were Màdan (Syzygium cumini), Maha Karamba (Carissa carandas), Himbutu (Salacia chinensis), Ugurassa (Flacourtia indica), Barbados cherry (Malpighia emarginata), and Ceylon gooseberry (Dovyalis hebecarpa). The proximate composition, total dietary fiber content, mineral content, total phenolic content, and vanillin contents were determined using standard methods. The antioxidant activity of methanolic extracts of fruits was assessed using FRAP and DPPH assays. Uguressa extract exhibited the highest dietary fiber content (12.25 ± 0.29 of fresh fruit weight) while the lowest was observed in Barbados cherry (6.01 ± 1.10 g/100 g). The total phenolic content (TPC) of fruits ranged from 6.8 ± 0.4 to 10.3 ± 0.3 milligram gallic acid equivalents/g fruit. Barbados cherry showed the highest antioxidant activity (AOA) as measured by FRAP (0.022 ± 0.003 mM Fe 2+/g fruit) and the highest vanillin content (2.4 mg/kg). The highest potassium (434.60 ± 0.36 mg/kg), phosphorous (16.69 ± 0.46), and calcium contents (23.43 ± 0.45) were observed in Uguressa. Màdan had the highest content of magnesium (13.25 ± 0.38 mg/kg), sodium (5.28 ± 0.30), iron (0.65 ± 0.12 mg/kg), and aluminum (1.15 ± 0.16 mg/kg). The highest manganese content (0.98 ± 0.18 mg/kg) was observed in Himbutu while the highest copper content was found in Uguressa (0.11 ± 0.04 mg/kg) and Maha Karamba (0.11 ± 0.03 mg/kg). The study reveals that six underutilized fruits tested possess high nutritional value and are rich in antioxidant activity.

Sesbania grandiflora as a food ingredient in pasta making: Processing, rheology, and its quality evaluation

Sesbania grandiflora (SG) possess numerous medicinal uses but are hardly utilized in the diet. This study has attempted to develop pasta with varying concentrations (1%, 3%, and 5%) of distinctly dried SG flowers with T. durum wheat semolina flour. The formulated products were evaluated for cooking quality, sensory attributes, nutritive composition, and glycemic index (GI). As a result, the nutritional profile of SG cabinet oven-dried flower powder showed high protein (17.02%) and dietary fiber content (40.92%), whereas SG freeze-dried pasta (SGFD5) revealed high protein (11.78%), insoluble fiber content (11.64%), and better cooking quality (4.68%). Both the pasta depicted low GI (<55). Scanning electron microscope (SEM) images reveal the relationship between starch granules and protein matrix in pasta. To conclude, the SG flower incorporation resulted in the development of pasta with better cooking quality, organoleptic property, and low GI, hence confirming its potential as food for diabetic subjects. Novelty impact statement Sesbania grandiflora enriched durum wheat pasta was developed Nutritional quality of durum wheat pasta increased by addition of Sesbania grandiflora without altering the sensory parameters. Sesbania grandiflora addition decreased glycemic index and made pasta suitable for diabetic patient's consumption Addition of flower in durum wheat pasta also imparted natural color

Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2.

In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon (Cucumis Melo var. Inodorus, Yellow Canary type) were investigated. This foodstuff, obtained as a by-product of agri-food production, has gained increasing attention and is characterized by many bioactive components and a high dietary-fiber content. As regards fiber, it is poorly colored, but it may be whitened by applying a bleaching treatment with H2O2. The result is a fibrous material for specific applications in food manufacturing, for example, as a corrector for some functional and technological properties. This treatment is healthy and safe for consumers and widely applied in industrial food processes. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was applied for the characterization of the aromatic profile of the dried raw materials. Furthermore, VOC variation was investigated as function of the bleaching treatment with H2O2. The bleached samples were also analyzed after a long storage period (24 months), to assess their stability over time. As a result, the VOC fraction of the fresh raw fiber showed nine classes of analytes; these were restricted to seven for the bleached fiber at t0 time, and further reduced to four classes at the age of 24 months. Alcohols were the main group detected in the fresh raw sample (33.8 % of the total chromatogram area), with 2,3-butanediol isomers as the main compounds. These analytes decreased with time. An opposite trend was observed for the acids (9.7% at t0), which increased with time and became the most important class in the 24-month aged and bleached sample (57.3%).

ANALISIS KANDUNGAN SERAT PANGAN DAN DAYA TERIMA FORMULA MINUMAN HEALTHY BOBA

Background: Boba milk tea is a drink that contains high calories, sugar and fat and low fiber which can increase the risk factors for high blood sugar disorders. It needs to be modified by adding porang glucomannan flour and kappa carrageenan as high-fiber food ingredients. Objective: To determine the dietary fiber content and the acceptability of the healthy boba drink formula.Method: The study used a true experimental method with a one-factor completely randomized design (CRD) with three treatments. Food fiber content data were analyzed using One Way ANOVA and Post Hoc Duncan Multiple Range Test (DMRT). Acceptance data was analyzed using the Kruskal-Wallis Test. Results: The dietary fiber content of 1 serving of Healthy Boba drink formula is F1 (1.1663 g), F2 (1.8079 g), F3 (1.7527 g). Variations in the addition of glucomannan porang flour and kappa carrageenan had a significant effect on the dietary fiber content of the Healthy Boba Drink formula (p=0.000). There was no difference in panelists' acceptance of color (p=0.977), aroma (p=0.846), taste (p=0.109) and texture (p=0.148). The level of acceptance of the Healthy Boba drink is 90% of consumers can spend 75% of the portion of F1, 77% in F2 and 73% in F3. Conclusion: The highest dietary fiber content in the Healthy Boba Drink formula can meet 4.9% of the fiber needs in prediabetes adolescents, and can be recommended as an alternative drink in the prevention of prediabetes.

Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process

There is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional. Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean flour. Effect of drum drying conditions; feed moisture (45–65%), drum rotating speed (0.6–2.2 rpm), and steam pressure (75–95 psi) on functional, chemical, sensorial, and morphological properties of soup powders were investigated. Soup powders exhibited high protein content (20.52–22.62%) and remarkable amounts of dietary fibers (2.63–3.94%), total phenolics (2.23–3.64 μg GAE/g), and antioxidant capacities (DPPH: 6.28–9.96 μmol TEAC/g, FRAP: 26.02–42.88 μmol/g). The instant structure of the soup powder was provided by water solubility (17.93–23.14%), water absorption (3.20–4.20 g/g), and gelatinization degree (82.92–97.60%) analyses, as well as SEM appearances and DSC thermograms. Optimized conditions were determined as 57.55% feed moisture, 1.00 rpm rotating speed, and 91.27 psi steam pressure. Developed instant soup powders had enhanced chemical, functional and bioactive properties, and can be used practically in daily and social life by celiac patients or gluten sensitive individuals. Mung bean was proven to be a valid option for novel application opportunities in gluten-free systems.

Hoop House and Field Evaluation of Tigernut (Cyperus esculentus L. var. sativus Boeck) Selections in New Jersey, USA.

Tigernut or ‘chufa’ (Cyperus esculentus L. var. sativus) is gaining popularity in the United States as a high energy tuber crop known for sweet and chewy taste, 40–45% gluten-free digestible carbohydrate, high dietary fiber content, healthful fatty acid profile (73% monounsaturated, 18% saturated, 9% polyunsaturated—similar to olive oil), high oleic acid, and high P, K, and vitamins C. E. Tigernut tubers were obtained from specialty crop markets in central NJ and purchased online from commercial distributors as propagules for transplants for hoop house and field production studies. Nine tigernut selections were also evaluated under NJ hoop house culture conditions for growth habit and in the field for adaptation and productivity We concluded that tigernut production is feasible in NJ based on the results of these experiments. The growth patterns of three selections (GH, MV and SK) were studied and characterized. Foliage growth was similar in the three selections. Plant height ranged from an average of 90 cm in GH to 110 cm in MV and SK; side shoot production capacity ranged from 13 shoots per propagule in GH to 20 or more in MV and SK over 14 weeks. Over 99% of tubers in MV and SK were located within the upper 5 cm of the growth media (Pro-Mix BX brand) but tubers of GH were observed at greater soil depths (~20 cm). Tubers varied from spherical (round) in shape in GH and SK to oblong (elongated) in MV. In the field the best growth and tuber yields from NG3 and T-USA selections were obtained under black or white-over-black plastic mulch in conventionally managed plots. Tubers showed high levels of Fe (168–218 ppm) and Zn (39–50 ppm) implying that they should be a good source of these essential elements in human diet. Studies also showed that the tigernut tuber cannot survive the cold winter months in the field in NJ, therefore minimizing the fear of “tigernut invasion” of agronomic fields in NJ and similar agroecosystems.

Organoleptic and Morphological Analysis of Citrus Peel Powder

Processing of citrus fruits results in production of a large amount of by product and a major part of this by product is its peels. These peels have the potential of acting as a good nutraceutical resource owing to its high dietary fibre content and phenolic content. However, these peels are under-utilised despite their claimed health benefits. This study evaluates the morphological structure, functional properties and sensory attributes of sweet lime peel and orange peel powder with a aim of providing an economical ingredient for the development of functional foods. Peels of sweet lime and orange were transformed into powder through solar drying followed by grinding. In the present study, we have compared the morphology and organoleptic constituents of orange peel powder (OPP) and sweet lime peel powder (SLPP). The morphology of the two samples was studied by SEM and element composition was studied and analysed by EDX. Organoleptic and sensory attributes were analyzed by a 9 pointer hedonic scale rating. Peel powders were also compared for two functional properties i.e. their Solubility Index and Swelling Power. Orange peel powder (OPP) had a better sensory rating than Sweet lime peel powder (SLPP). The morphology of both powders was same but SLPP had a slightly rough texture than OPP.

Ultrasound-assisted extraction of red mombin seed oil (Spondias purpurea L.): phenolic profile, fatty acid profile and chemical characterization of the cake, residue from the oil extraction

The ultrasound-assisted method was used to extract oil from the red mombin seed, mainly aiming to analyze yield. A multivariate analysis served to define optimized parameters (6.46 minutes and S/S ratio of 1:23.10 mass:volume) for ultrasound-assisted extraction (UAE) with the objective of maximizing yield, using the response surface methodology (RSM) and desirability graph with central variables and axial points determined by the central composite rotatable design (CCRD). In addition to the optimization of oil extraction, oil was chemically characterized in terms of antioxidant capacity and nutritional aspects to test the quality and chemical characteristics of red mombin seed oil extraction residue (cake). Analyses showed 32% unsaturated fatty acids, such as palmitoleic acid, linolelaidic acid, and α-linolenic acid, and the presence of phenolic compounds, especially catechin. High dietary fiber content and the presence of phenolic compounds, such as chlorogenic acid, vanillin, and gallic acid, were found in the cake, which allows the possibility of incorporating this material into food products.

자색고구마 분말 첨가가 도넛과 튀김기름의 이화학적 특성과 산화안정성에 미치는 영향

Purpose: This study investigated whether the addition of purple sweet potato powder (PSPP), which has significantly greater lipid-soluble radical scavenging activity than wheat flour, could provide oxidation stability for fried doughnuts. Methods: Deep-fried doughnuts were prepared by replacing 0~8% of wheat flour (WF) with PSPP, and the physicochemical properties and oxidation stabilities of deep-fried doughnuts and the oils used were evaluated. Results: On increasing the amount of PSPP, doughnut brownness (p<0.001), total reducing capacity (p=0.073), and DPPH radical scavenging activity (p<0.001) increased significantly. However, the colors of frying oils were not significantly altered, though yellowness increased (p<0.001) compared with fresh oil. These observations suggested anthocyanins in PSPP might not have migrated to the frying oil during deep-frying, but that the antioxidant activity of PSPP was effectively reflected in doughnuts. The primary and secondary lipid oxidation products in frying oils were not significantly different among groups, including fresh oil. Notably, the hydroperoxide content of doughnuts exhibited a strong inverse correlation with moisture content (ρ=-0.735, p<0.01), indicating that water in doughnuts might have acted as a reservoir of polar antioxidants. Conclusion: PSPP could be used as an antioxidant ingredient to provide oxidation stability to fried foods, and this effect appears to be due to its antioxidant effect and its water-holding capacity conferred by a high dietary fiber content.

Bioactive compounds identification and physicochemical characterization from Nopalea cochenillifera (L.) Salm-Dyck cladodes flour

Nopalea cochenillifera (L.) Salm-Dyck is a scarcely studied cactus; its characterization contributes to identifying the bioactive compounds it contains and its functional properties, which will allow generating information on potential uses and applications. The aim of this work was to characterize N. cochenillifera cladodes flour physicochemically and identify the phenolic compounds that it contains. In general, N. cochenillifera flour is low in calories (337%) with high total dietary fiber content (18.41%). In addition, it exhibits good water (11.04%) and oil (2.05%) absorption capacity, while swelling capacity was 25 mL/g DW. The content of soluble and hydrolyzable polyphenols were 207.92 and 647.99 mg EAG/100 g DW, respectively. In addition, they showed antioxidant activity by DPPH• (15.28 mmol TE/g DW), FRAP (20.97 mmol TE/g DW), and ABTS•+ (51.31 mmol TE/g DW) methods. Furthermore, six phenolic acids (gallic, ferulic, chlorogenic, p-coumaric, syringic, and neochlorogenic) were identified by HPLC. According to the results, N. cochenillifera cladodes flour is an important source of fiber and bioactive compounds with interesting functional properties. In this context, N. cochenillifera flour could be used as an ingredient in the formulation of functional foods. However, further, studies are needed on the shelf life and optimizing its preservation process, transformation, and functional potential.

Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product.

Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics of foods. The aim of this study was to obtain novel ingredients based on blueberry by-product, applying different drying methods: convective (CD), freeze drying (FD) and vacuum drying (VD). The powders were physicochemically, functionally and nutritionally characterized. Finally, its application to formulate muffins in replacing 10-20-30% of wheat flour was studied to evaluate the effect on textural, colour and sensorial characteristics. CD reduced the hydration and functional properties when compared to FD and VD. The powders were characterized by a high content of dietary fibre (273 ± 5 g kg-1 ) and good retention and bioaccessibility of antioxidant compounds (39-85% range). The powder addition to formulate muffin decreased lightness and chromaticity, without differences due to the drying process. The texture parameters were reduced with 10% of ingredient addition; meanwhile, 20-30% showed similar values to the muffin control. Sensorial evaluation presented good overall acceptability (>6 ± 2 on a 9-point hedonic scale) and some specific attributes showed a significant drop in overall acceptability, recommending its optimization according to penalty analysis. These results suggest that functional ingredients rich in fibre and bioactive compounds may be obtained from an industrial by-product, giving added value and avoiding or reducing their loss; this could also be a promising vehicle to incorporate dietary fibre and bioactive compounds into bakery goods. © 2022 Society of Chemical Industry.