Intermediate Moisture Foods Research Articles

Evaluation of Nutritional and Functional Properties of Chasubi - A Traditional Food.

Chasubi, a rice flour-based flatbread is an ethnic delicacy in the Kakching district of Manipur, India. The present study explored the nutritional and functional properties of chasubi. Chasubi was prepared by mixing rice flour with, Allium tuberosum Rottl ex Spreng, Allium hookeri Thw, Zanthoxylum armatum DC, and fermented fish. A dough was prepared, rolled into round flatbread, transferred to banana leaves, and cooked. The proximate composition, antioxidant properties, physicochemical properties, texture profile and biochemical composition of chasubi were determined. The moisture content of the chasubi was in the range of intermediate moisture foods. The protein content of chasubi was 10.17 ± 1.46%. Chasubi was low in fat content (0.40 ± 0.07%) and had crude fibre in good amounts (1.28 ± 0.61%). The carbohydrate content and energy value of chasubi were 48.08% and 236.6kcal/100g. The antioxidant properties of chasubi are presented as 50% inhibitory concentration (IC50). Chasubi showed a high concentration of total phenolics (IC50 5.41 ± 0.37mg gallic acid equivalent/g) and the IC50 values of ferric reducing power assay and total flavonoid were 9.31 ± 1.69mg ferrous sulphate equivalent/g and 60.81 ± 11.70mg quercetin equivalent/g, respectively. The hardness and adhesiveness of the chasubi were 72.43N and 0.0589mJ, respectively. The Fourier transform infrared (FTIR) spectroscopy of chasubi showed phenolic peaks indicating that phenolics were preserved after cooking. In conclusion, chasubi is a high-protein, low-fat snack with good antioxidant properties. The physical properties of chasubi make it shelf-stable.

Enhancing physicochemical properties of papaya through osmotic dehydration with various natural sweeteners

Osmotic processes play a crucial role in developing high-quality intermediate moisture food products. This study investigates the role of osmotic dehydration focusing on using natural sweeteners to reduce health risks from refined sugar. Jaggery and honey were used for osmosis of papaya cubes, with a Box-Behnken design to determine optimal conditions: osmosis temperature (30, 40, 50 °C), osmotic solution concentration (40, 50, 60°Brix), and osmosis time (3, 4, 5 h). Simultaneous optimization of these parameters considered responses such as water loss, solid gain, weight reduction, colour change, ascorbic acid content, lycopene content, and phenolic content. The optimized conditions were identified as 49.46 °C, 40°Brix, and 5 h for jaggery osmosed samples and 39.64 °C, 60°Brix, and 4.92 h for honey osmosed samples. Drying the osmosed samples using advanced domestic solar dryer revealed superior quality (total phenolic content and lycopene content) in jaggery osmosed papaya compared to honey osmosed papaya. The study suggests that introducing a new osmotic agent, jaggery, can enhance the nutritional value of osmosed papaya cubes.

Effects provided by sugar substitutes upon the quality indicators of model systems of sweetened condensed milk in storage

Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided by sugar substitutes-trehalose, isomaltulose, and polydextrose-upon the SCM sensory profile and valuable quality indicators, such as water activity (Aw), viscosity, acidity, crystal size, and Maillard reaction potential (browning index, color change, loss of free AA). The study was performed by making model systems of SCM (MSCM) using the method of reconstitution of powdered ingredients. All the presented carbohydrate compositions in MSCM provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf life of the product. However, only 2 MSCM showed stability of Aw within a 14-d storage period: a composition of isomaltulose and trehalose (each at 22.55%), and a composition of trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), and isomaltulose (5.64%). Trehalose and polydextrose in MSCM with monocarbohydrate added fraction demonstrated their high structure-forming ability, expressed in high values of dynamic viscosity (>30 Pa·s). The MSCM containing a predominant amount of trehalose in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with MSCM with di- and tetra-carbohydrate added fractions with predominant amounts of isomaltulose or polydextrose. Isomaltulose and polydextrose added to MSCM led to pronounced browning, whereas trehalose and sucrose reduced this effect in MSCM with di- and tetra-carbohydrate added fractions. Polydextrose added at 22.55% to carbohydrate fraction of MSCM caused bitterness, whereas the addition at 5.64% did not affect the taste. Based on the results of all the research conducted, the optimal carbohydrate compositions to produce SCM with fewer calories, lower sucrose content, and stable, adequate values of processing and sensory properties were trehalose (22.55%) with isomaltulose (22.55%), and trehalose (28.19%) with sucrose (5.64%), polydextrose (5.64%), and isomaltulose (5.64%).

Sulfite incorporated thermoplastic cassava starch blended PBAT blown films as antimicrobial and antibrowning packaging

Microbial growth and browning cause quality loss in intermediate moisture foods. This research developed and characterized novel active films to prevent microbial growth and brown discoloration in dried meat and fruits. Biodegradable films based on thermoplastic starch (TPS) and poly(butylene adipate-co-terephthalate) (PBAT) blends incorporating sodium metabisulfite (SM) (up to 7% w/w) were developed using blown film extrusion. SM interacted with the TPS phase, involving O-H stretching vibration and hydrogen bonding which modified the thermal degradation behavior of the TPS phase and improved the smoothness of the film microstructures. Excessive SM formed crystal particles at ≥ 3% that were detected by X-ray diffraction. Addition of SM decreased the mechanical properties but film clarity and hydrophobicity improved, with enhanced water vapor barrier properties. The SM blend film showed significant antibacterial activity against E. coli, B. cereus, and S. aureus. TPS/PBAT/SM active films effectively prevented mold growth and darkening in packaged salami for at least 16 days, while the non-SM blend film was only effective for 6 days at room conditions. Active films with SM loading, particularly at > 3% prevented browning reaction and darkening in dried bananas and longans at both ambient (60% RH) and 85% RH stored at room temperature. SM addition improved packaging characteristics and functional efficiency, resulting in higher dried fruit and meat product quality. TPS/PBAT/SM composite films showed promise as sustainable active packaging and an alternative technique to sulfite treatment for dried fruit and meat.

Pea protein isolate and inulin as plant‐based biomacromolecules for reduction of sugar uptake in osmotic dehydration

AbstractConcerns have been raised about the potential health risks associated with elevated sugar levels in food products of osmotic dehydration (OD). To address this issue, a new strategy was proposed and validated in this study. Pea protein isolate (PPI) and inulin were introduced into osmotic solutions to reduce sucrose uptake in apple slices. Apple samples were subjected to OD (40%wt sucrose) at 40°C with different concentrations of PPI or inulin. Three parameters, including performance ratio (Pr), dehydration efficiency index (DEI), and sucrose gain rate were used to evaluate the effect of PPI and inulin addition on reducing sucrose uptake. The result showed that sucrose content in apple tissues after OD for 4 h was 51.79 mg/100 mg dry basis when treated by a sucrose solution alone, but was reduced to 43.43 mg/100 mg dry basis and 46.12 mg/100 mg dry basis when 1.5%wt inulin and 3% wt PPI was added, respectively.Practical applicationsThe use of low‐temperature and phase‐change‐free osmotic dehydration methods for the preservation of fruits is advantageous due to low energy consumption, better quality retention, and ease of operation. It has been used to produce intermediate moisture foods or as a pretreatment for other drying methods. However, the most widely used osmotic agents often contain high calories because carbohydrates have become the most popular osmotic agents. This has promoted the exploration of natural methods to reduce sugar uptake while maintaining the drying characteristic of osmotic dehydration. This study was undertaken to investigate the use of two biomacromolecules, that is, pea protein isolate and inulin as a simple yet effective means for achieving sugar reduction. The finding of this work has demonstrated that both methods can significantly reduce sucrose content in dried apple slices, thus confirming the potential for practical applications.

Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi

Terasi is a traditional fermented shrimp paste from Indonesia. It is commonly used in the preparation of sambal terasi, a traditional chili sauce. This study aimed to: (1) investigate the microbiological and chemical changes occurring during the fermentation of terasi for 90 days and (2) analyze the antioxidant activity and sensory acceptance of sambal terasi prepared from shrimp paste fermented for different durations. The microbial load increased during fermentation and was highly dominated by halophilic bacteria. The number of lactic acid bacteria decreased at the final stage of fermentation. While the pH fluctuated, the moisture content and water activity did not change during fermentation. According to its water activity (0.634–0.663), terasi is considered as an intermediate moisture food. Protein degradation and lipid oxidation took place during fermentation, as shown by the increase in TCA-soluble peptides and TBARS. Such processes contributed to the flavor development in terasi. In addition, the formation of potential toxic compounds also occurred during the fermentation of terasi, including histamine from protein degradation and acrylamide from the Maillard reaction. Terasi had a negligible antioxidant activity. However, sambal terasi had a strong antioxidant activity due to the presence of chili peppers and other spices rich in antioxidants. The sensory testing revealed consumer preference for sambal terasi prepared with shrimp paste fermented for a longer period (60–90 days). However, due to food safety reasons, it is preferred to opt for a shorter fermentation time of terasi (7–21 days).

Efecto de la humedad relativa de almacenamiento sobre las propiedades fisicoquímicas de películas comestibles de almidón de maíz obtenidas por la combinación de la tecnología de extrusión y técnica de casting

Starch is one of the most used polysaccharides in the formulation of Edible Films (EFs). This work aimed to develop starch-based EFs employing extrusion technology as a pretreatment to casting technique and evaluate the storage relative humidity (RH) effect to determine their possible application as food coating. Corn starch and a mixture of plasticizers (sorbitol and glycerol) were processed in a twin-screw extruder. The casting technique was used for EFs formation. The EFs were conditioned at different storage RH (53, 75, and 100%) for ten weeks. The studied response variables were: puncture resistance (PR), puncture deformation (PD), water vapor permeability (WVP), water solubility (WS), X-ray diffraction patterns, and relative crystallinity. EFs at 53 and 75% RH showed the most stable behavior in PR and PD. Concerning the barrier properties, it was found that EFs stored at 53% RH had the lowest value of WVP and XRD patterns showing that storage time produces crystalline zones by the aging effect. Starch-based EFs obtained by the combination of extrusion-casting and stored at an RH of 53 and 75% presented the best physicochemical properties. Hence, these EFs could be used as coatings of intermediate moisture foods.

The Effect Of Drying Temperature On The Quality Of Ginger Jelly Candy

Jelly candy is an intermediate moisture food product. Drying jelly candy usually uses sunlight, but if the weather is cloudy or even rainy, the drying process cannot be carried out. Therefore, drying is done with the help of a mechanical device, namely a food dehydrator. The use of a food dehydrator is an alternative that can be used in the drying process. This study aims to determine the effect of drying temperature (55°C, 65°C, and 75°C) on the quality of ginger jelly candy and also to determine the right drying temperature to produce ginger jelly candy with the best quality. This type of research is a pure experiment with a completely randomized design (CRD). The data used is primary data obtained directly from 5 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of ginger jelly candy. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that there was a significant effect of different drying temperatures on the quality of color, texture, and taste of ginger jelly candy. The results of the quality test of ginger jelly candy with different drying temperatures were the best at treatment X2 of 65°C.

Bayesian global regression model relating product characteristics of intermediate moisture food products to heat inactivation parameters for Salmonella Napoli and Eurotium herbariorum mould spores

Thermal inactivation of pathogenic and spoilage organisms in low and intermediate moisture foods is of critical importance for guaranteeing microbiological safety and stability of these products. Producers tendentially reduce salt in low and intermediate moisture foods because of nutritional health considerations, but it is unclear how this affects microbial inactivation rates during pasteurization. In this study we predict the time to achieve a pre-defined 6-log reduction for Salmonella enterica subsp. enterica serovar Napoli (hereafter: S. Napoli) and Eurotium herbariorum mould spores (hereafter: E. herbariorum spores) and the relationship with product characteristics. We tested 31 design products for heat inactivation of S. Napoli and 29 design products for heat inactivation of E. herbariorum spores. We used a global Bayesian regression combining primary Weibull models with a secondary regression model to relate pasteurization temperature and product characteristics (water activity (aw), pH, and fractions of sodium chloride, sucrose and oil on product) to microbial counts. With this model, we predict the time to 6-log reduction. Thermal inactivation rates were much higher for vegetative S. Napoli than for E. herbariorum spores. Also, inactivation curves were non-linear for many experiments. There were significant associations between the Weibull model parameters and temperature, and pH and aw for S. Napoli and E. herbariorum spores, respectively. We parameterized an inactivation model for S. Napoli and E. herbariorum spores using design products with a broad range of characteristics and showed how the simplified approach of using D-values does not accurately describe the non-linearity of thermal inactivation for both types of organism. Results of our model can be used to produce accurate heat inactivation predictions as input for the pasteurization process in factories where intermediate moisture foods are manufactured.

Effect of varieties and storage on the quality parameters of nectarine (Prunus persica)-based intermediate moisture food (IMF) products

Fruits play an important role in maintaining a healthy life. Nectarine is a hybrid fruit of peach and plum, wherein efforts were made to develop intermediate moisture food products (jam and jelly) from nectarine varieties (May Fire, Snow Queen, and Silver King). The study aimed to determine the effect of storage on the nutritional (TSS, pH, acidity, ascorbic acid, and sugars) and sensory parameters (color, taste, flavor, texture, and overall acceptability) of jam and jelly at different storage intervals. Storage had a nonsignificant effect on the total soluble solids, with reported mean values of 69.670 Brix, while the pH content of jam varied significantly from 2.90-2.20 during 6 months of storage. The values for acidity and total sugars increased (P≤0.05) significantly from 1.92-2.03 percent and 57.04 to 56.93 percent, respectively. However, the ascorbic acid content decreased significantly from 4.64 - 1.66 mg/100 g. In the case of jelly, the total soluble solids and pH decreased from 67.78 – 67.440 Brix and 2.70 – 2.48, respectively, during storage for 6 months at ambient temperature. The ascorbic acid content decreased from 4.56-2.10 mg/100 g. Among cultivars, there was a nonsignificant difference in the nutritional parameters of jam, but in the case of jelly, different cultivars had a significant effect on TSS, pH, and ascorbic acid content. Organoleptically, the nectarine jam was rated as ‘liked very much’, while the jelly ‘liked slightly’, with good storage acceptance up to 6 months. Being nectarine as a superfood can be explored to develop speciality food products for vulnerable sections of society.

Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus [L. Merr]) jam

Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is necessary to add hydrocolloid in fruit jam processing to increase stability and consistency, one of which is κ-carrageenan. The purpose of this study was to determine the effect of adding κ-carrageenan towards stability and preference for honey pineapple jam. The κ-carrageenan concentrations used were 0%, 0.5%, 1%, and 1.5% (w/w) of total ingredients. The ratio of honey pineapple pulp and sugar was 4:1 (w/w). The results showed that the addition of κ-carrageenan had a significant effect (p&lt;0.05) on the hedonic evaluation of colour, smearing ability, and texture; moisture content, water activity (Aw), syneresis and texture (hardness, cohesiveness, and adhesiveness). The addition of κcarrageenan had no significant effect (p&gt;0.05) on the hedonic evaluation (preference) of aroma and taste. Increasing the κ-carrageenan concentration can increase the hedonic value for colour and decrease the hedonic value for smearing ability and texture. Increasing the concentration of κ-carrageenan can also increase the value of hardness and cohesiveness but decrease water activity, syneresis, and adhesiveness. The addition of κcarrageenan 0.5% was more efficient in shortening the cooking time until 25%, inhibiting syneresis by 30%, and improving the colour of honey pineapple jam.

Refractance window drying: Influence of drying parameters on drying characteristics and quality attributes of orange pestil

This study was focused on investigating drying traits and quality retention of orange pulp using Refractance Window Drying (RWD) method. The effect of RWD temperature (70, 80 and 90 °C) and orange pulp thickness (2mm and 3mm) on drying time, drying rate, moisture content, ascorbic acid and colour (L*, a*, b* and b*/a*) were studied. The moisture content of 15-25 % (wb) for intermediate moisture food like orange pestil was achieved within 50 minutes of drying. The moisture content of the final product was 18.5% (wb). The fastest and slowest drying rate was observed for the sample dried at 2mm thickness and 90°C (5.74 g/min) and the sample dried at 3mm thickness and 90°C (1.00g/min) respectively. The lowest ascorbic acid (57.15 mg/100g) was recorded for the sample dried at 2mm thickness and 70°C temperature and the highest ascorbic acid (62.05 mg/100g) was for the sample dried at 3mm thickness and 90°C temperature. The effect of pulp thickness (2mm and 3mm) and drying temperature had a considerable influence on the colour factors of orange pestil. The sample dried at 2mm thickness and 90°C has the least L* value of 57 and the samples appear brown or dark red dark in colour and sample dried at 3mm thickness and 90°C had a maximum L* value i.e., 62.96 with the bright yellow sample. Increased value of a* of orange pestil/sheet as compared to the a* value of orange pulp i.e., for orange sheet sample dried at 3mm and 90°C a* value was 10.69 showcasing an elevation in the level of redness of dried sample in comparison to the orange colour of orange puree. The b* value of dried orange pestil/sheet decreased maximum for sample dried at 3mm and 90°C i.e., 32.28. The findings revealed that RW drying is a suitable drying process that can be effectively used for the formulation of quality orange pestil preserving its nutritional as well as sensory attributes.

Effect of drying process and long-term storage on characterization of Longan pulps and their biological aspects: Antioxidant and cholinesterase inhibition activities

Impacts of the drying process (DP) and long-term storage (LTS) of longan pulp products were evaluated for fresh longan pulp (FLP), golden dried longan pulp (GDLP), dried whole longan pulp (DWLP) and dried whole longan pulp after one-year storage (DWLP_1Y) by assessing physicochemical properties against glycosylation reaction and bioactivities. All dried longan pulp products were defined as intermediate moisture food (IMF). GDLP containing sulfur dioxide had a lower browning index, whereas DWLP attained light brown to intense brown color after the storage period. Interestingly, DWLP_1Y exhibited a remarkable increase in rare sugars and monosaccharides especially d-allose, d-allulose and d-mannose. Reduction of total amino acid content and free α-amino groups in DWLP_1Y and SDS-PAGE results confirmed the occurrence of glycosylation (Maillard reaction) between amino acids and reducing sugars in pulps after DP and LTS. DWLP_1Y had the highest potential for antioxidative capacity and inhibition activity on acetylcholinesterase and butyrylcholinesterase enzymes, with potential use as a functional food and/or bioactive ingredient for treating Alzheimer's disease. This research paved the way for increasing the economic value of longan pulp products containing potent bioactivities.

Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions

AbstractThe process of microwave osmotic dehydration of mango was optimized under continuous flow medium spray conditions (MWODS) with maltodextrin (10DE) moderated sucrose solutions. Optimization was carried out using a response surface methodology with a central composite rotatable (CCRD) design with three input variables at five levels (temperature, 33°C to 66.7°C; sucrose:maltodextrin ratio from 100:0 to 80:20; and solute concentration, 33 to 66.7%). The response parameters used for optimization were moisture loss (ML), solids gain (SG), weight reduction (WR), ML/SG ratio, color and texture values. For each response, RSM models (p &lt; .05) were developed. As expected, all output variables were responsive to process variables and addition of maltodextrin to sucrose was found to have a significant effect on reducing the SG and increasing ML/SG, and total solute concentration had significant effects on ML, SG and quality parameters. The process was optimized by desirability approach and MWODS at 56°C with total osmotic solute 46% concentration and 84:16 sucrose:maltodextrin proportion had the highest desirability value. Selection of constraints was an influential factor as well.Practical ApplicationsOsmotic dehydration (OD) has many advantages, but is a slow process. Carrying out OD in MW environment accelerates the process, enhances moisture loss (ML) and limits the solids gain (SG). The quality of OD foods is related to ML/SG ratio and the MWOD process enhances ML/SG. This can be further enhanced by incorporating high molecular solutes like maltodextrins. This research optimizes the maltodextrin moderated MWOD process under continuous medium flow conditions. The process offers significant potential for reducing the treatment time (to 30 min) and improve the ML/SG ratio. The resulting product can be finish dried, used as intermediate moisture food or frozen (dehydrofreezing).

Physicochemical characteristics of food bar from composite flour (modified breadfruit, purple sweet potato, mocaf, and saga seeds)

Food bars are food products that can are solid and are classified as semi-wet products or intermediate moisture food and can be developed while still paying attention to adequate calories, nutrients needed by the body, practical, can reduce hunger, and is in the form of solid food. Our concern was looking for the flour from local resource plants, like composite flour from modified breadfruit flour, purple sweet potato flour, mocaf flour, and saga seed flour. The analysis was carried out using a non factorial complete randomized design, food bars with composite flour formulations (modified breadfruit flour, purple sweet potato flour, mocaf flour, and saga seed flour) (P); (40:30:30:0, 35:35:25:5, 30:40:20:10, 25:45:15:15, 100% modified breadfruit flour, 100% purple sweet potato flour, 100% mocaf flour, and 100% wheat flour). The final results of the study showed that food bar with composite flour formulations (35:35:25:5) produced the best quality food bar in terms of colour (brightness), protein content, fibre content, fat content, carbohydrate content, and de-Garmo method.

The effect of of cassava variety and fermentation duration on the texture and acceptabiity of cooked-dried growol

Cassava is a staple food source of carbohydrates, which is consumed in various forms such as growol, gatot and tiwul. Growol is produced through a fermentation process and therefore, has a sour taste typical. As an intermediate moisture food, it has a shelf life of just 3-4 days and is susceptible to mold growth. Previous studies have shown that a drying process may extend its shelf life to more than 6 months. The problem in carrying out this process was that growol producers in rural industries always make use of a mixture of several cassava varieties and fermentation was carried out for 2-3 days. Due to this reason, its physical and chemical properties varied. This study aims to evaluate the effect of the cassava variety and fermentation time on the texture and acceptability of cooked-dried growol. This research used three cassava varieties i.e. Meni, Ketan, Lanting and the fermentation time was 2 and 4 days. The fresh cassavas and dried-growols were analyzed for their starch, amylose and moisture content. Furthermore, the acceptability was determined by cooking each dried-growol using a rice cooker and its ratio to water was 1:2. Afterwards, they were tested for texture and preference level through a hedonic test. The results showed that the starch content of cassavas and their acceptability were significantly different, whereas the texture of cooked-dried growol was not significantly different The acceptable was produced with Meni cassava variety and fermentation time of 2 days.

IMF: To Enhance the Shelf-Life of Food

Drying is the oldest method of food preservation. By reducing the moisture content and water activity the microbial stability of the food materials can be increased. The minimum water activity (aw) for microbial growth is approximately 0.6. But in case of dehydration the texture, palatability and some physical properties of the food materials can be decreased. Intermediate moisture food (IMF) are shelf-stable products having water activities of 0.6-0.84, and the range of the moisture content from 15%-40% and are edible without rehydration. Osmotic dehydration has many advantages include low processing temperatures, short drying times, and 20%-30% lower energy consumption than typical dehydration processes. Sugar is the most important agent used as the humectants for candied intermediate moisture fruits, and salt is used for intermediate moisture vegetables and fish. Most of the fresh fruits can be transformed into IMF or candied fruit (also known as crystallized fruit) without adding synthetic colors and flavors or gelling agent. In this review paper the how different IMF enhance the self-life of the food materials are discussed.

Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace.

This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging.

Basella rubrafruit juice betalains as a colorant in food model systems and shelf‐life studies to determine their realistic usability

Basella rubra is a popular green leafy vegetable in South India bearing red-violet fruits that accumulate betalains. In the present report, B. rubra fruit juice betalains were explored in novel food model systems as a natural colorant in banana spread (BS), intermediate moisture foods (IMF), banana and lemon juice ready-to-serve (RTS) beverage fortification, followed by the quality evaluation during storage (BS for 1 year, IMF for 2 months, banana and lemon juice RTS beverage for 3 months), along with sensory acceptability. The retention of betalain was good after storage in BS (95.8%), IMF (60%), banana RTS beverage (58%), and lemon juice RTS beverage (76%), with no microbial growth observed after storage at 5°C. The BS and banana RTS beverage showed good sensory quality with scores greater than 8 on a 15-point scale, with no alteration in product quality. Moreover, it provides a natural source of healthy ingredients. Practical applications Betalains from plant sources are used for various applications in the food, pharmaceutical, and cosmetic industries as a functional ingredient. They are water-soluble pigments exhibiting three times higher tinctorial strength and stability at lower pH than anthocyanins. B. rubra betalains could compete with commercial beetroot, which has an unpleasant geosmin flavor and a lower quantity available for sustainable use in large industrial applications as a natural colorant. The present study explores B. rubra fruits as a rich source of betalains for the development of food model systems and conducts shelf-life studies to determine its practical ease of use with maximum retention in foods. The information this study provides will encourage scientists to investigate common natural sources in everyday industrial-scale food products for their ability to confer health benefits.

Rosemary Leaf Extract Inhibits Glycation, Breast Cancer Proliferation, and Diabetes Risks

Advanced glycation end products (AGEs) generated from glycation can cause inflammation-related diseases such as diabetes and cancer. The bioactive compounds of rosemary extract (RE) were extracted and incubated with sugar-protein rich food and breast cancer cell MCF-7 to investigate its inhibitory effect on glycation and cancer cell proliferation, respectively. The diabetic rat was dosed with RE to investigate its effect on blood glucose, serum malondialdehyde (MDA), cholesterol (CHO), triglycerides (TG), low-density lipoproteins (LDLs), anti-oxidation capacity (T-AOC), superoxide dismutase (SOD) activity, anti-oxidation capacity alkaline phosphatase (ALP), glutamate pyruvate transaminase (GPT), and glutamate oxaloacetate transaminase (GOT). The results show that RE contained seven major phenolics ranging from 17.82 mg/g for rosemarinic acid to 0.01 mg/g for ferulic acid on dry weight basis. It significantly lowered AGEs, carboxymethyl lysine (CML), and protein glycation in a sugar-protein rich intermediate-moisture-food (IMF) model. Furthermore, the survival rates of MCF-7 cells decreased to 6.02 and 2.16% after 96 h of incubation with 1.0 and 2.0 mg/mL of RE, respectively. The blood glucose, MDA, CHO, TG, and LDLs in diabetic rats of RE treatment were decreased. The RE treatment also enhanced the T-AOC and SOD activity. Furthermore, the RE treatment improved liver function through improving ALP, GPT, and GOT activities in diabetic rats. The results provide important information for the nutriaceutical and pharmaceutical application of rosemary extract.