Loss Of Nutritional Value Research Articles

Generation of advanced glycation end products from glycated protein or fructose/glyoxal-protein adducts under in vitro simulated gastrointestinal digestion

Advanced glycation end products (AGEs) are a heterogeneous group of compounds formed both endogenously and exogenously through reactions between reducing sugars and amino acids within the proteins. The digestive tract may also serve as a site for endogenous AGEs generation. This study examined whether additional AGEs are formed during the digestion of glycated protein diets and meal-resembling systems (dietary proteins with fructose or glyoxal). The digestion of glycated protein showed that free AGEs were gradually released, but no additional AGEs were generated. In contrast, co-digestion of dietary proteins with fructose or glyoxal resulted in the formation of additional AGEs, and the reaction substrates (fructose or glyoxal) were depleted during digestion. Additionally, the lysine released from proteins decreased, leading to a loss of nutritional value of the food during co-digestion. The formation of AGEs and the depletion of essential amino acids in the gut may have significant implications for human health.

Development of a method for inactivating lipoxygenases in linseed using chemical reagents

The object of the study is the oxidative stability of the lipid component of linseed treated with a citric acid and sodium chloride solution. The rational composition of chemical reagents for inactivating linseed lipoxygenases was determined in the work. The obtained results make it possible to develop an effective linseed treatment method for increasing stability to oxidative spoilage. The proposed composition of the linseed treatment solution (citric acid – 1.0...1.3 %; sodium chloride – 0.6...0.8 %) significantly reduces the peroxide and anisidine numbers of the lipid component. This helps reduce oxidative spoilage during accelerated oxidation and storage under normal conditions. Rational treatment conditions were determined based on the approximate dependency of these indicators on the concentrations of chemical reagents. The data obtained in the work are explained by chemical interactions between the solution components and the enzyme complex of linseed, leading to enzyme denaturation and, accordingly, increased oxidative stability of the lipid component. A feature of the obtained results is the competitiveness of treated linseed, characterized by increased nutritional value due to improved technological properties. The results of the study allow minimizing the loss of nutritional value and increasing the shelf life of linseed products. The results are important for developing new oilseed processing technologies. This makes it possible not only to increase the stability of products against oxidative spoilage, but also to preserve their high nutritional value. Further research in this area will contribute to improving oilseed processing technologies, in particular linseed, which is an important contribution to the development of the food industry

The dependence of the nutritional value of offal on the thermal state

Currently, by-products are used in the meat processing industry as raw materials for the production of various types of meat products, as well as sold in chilled and frozen form as a food product. When frozen, ice crystals form inside the cells, damaging the structural units of the cells, as a result of which, during defrosting, the turgor of the tissues is disrupted and the consistency of the offal changes. Such changes contribute to a decrease in the nutritional value of offal. In accordance with the current legislation of our country, raw meat subjected to defrosting should be sold as a product from frozen raw materials, and not as a chilled product. The aim of the work was to study the nutritional value of offal of slaughtered animals and poultry depending on the thermal condition. The study was carried out in the period 2023-2024 in the conditions of the educational and research center for the examination of food and animal feed of the St. Petersburg State University of Veterinary Medicine. The objects of the study were 112 samples of offal obtained from slaughtered animals and poultry. The quantitative content of protein, fat and moisture in the offal samples was determined using the infrared analyzer InfraLUM FT-12. As a result of the conducted studies, it was found that the greatest loss of nutritional value occurred in the offal of repeatedly defrosted compared with defrosted once. The loss of protein, fat and moisture in the offal of slaughtered animals and poultry did not occur in the same way and depended on the thermal condition and type of offal.

L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods

Dry and low-moisture foods could experience a significant loss in nutritional value due to the process of methyl linoleate oxidation. L-proline could interact with lipid oxidation products, potentially modifying their formation and reaction path. However, there was a lack of research on the interaction between L-proline and methyl linoleate oxidation products in dry and low-moisture food matrices, which was a concern given the potential impact on food safety and nutrition. To address this knowledge gap, a study investigated the interaction between L-proline and the oxidation products of methyl linoleate in a dry system. The study examined the formation of methyl linoleate oxidation products such as conjugated dienes, hydroperoxide, and hexanal in the absence and presence of varying moles of L-proline at different temperatures. The formation of conjugated diene, hydroperoxide, and hexanal was analyzed using UV spectrometer analysis, xylenol orange, and DNPH derivatization HPLC-UV analysis. The results showed that adding proline to methyl linoleate samples stabilized conjugated diene and decreased hydroperoxide and hexanal levels as temperature increased, compared to the control sample. This suggests that L-proline effectively interacted with methyl linoleate oxidation products and altered their formation and oxidation path in the dry system. Overall, this study provided a basis for significantly enhancing understanding of the reactions between L-proline and methyl linoleate oxidation products in dry and low-moisture foods, offered practical implications for the food industry, and paved the way for future research.

Myofibrillar protein lipoxidation in fish induced by linoleic acid and 4-hydroxy-2-nonenal: Insights from LC-MS/MS analysis

The oxidation of fish lipids and proteins is interconnected. The LOX (lipoxygenase)-catalyzed LA (linoleic acid) oxidation system on MPs (myofibrillar proteins) was established in vitro, to investigate the impact of lipoxidation on the physicochemical properties of fish MPs. By detecting HNE (4-hydroxy-2-nonenal) concentration during LA oxidation, the HNE treatment system was established to investigate the role of HNE in this process. In addition, the site specificity of modification on MPs was detected utilizing LC-MS/MS. Both treatments could induce sidechain modification, increase particle size, and cause loss of nutritional value through the reduction in amino acid content of MPs. The HNE group is more likely to alter the MPs' surface hydrophobicity compared to the LA group. By increasing the exposure of modification sites in MPs, the HNE group has more types and number of modifications compared to the LA group. LA group mainly induced the modification of single oxygen addition on MPs instead, which accounted for over 50 % of all modifications. The LA group induced a more pronounced reduction in the solubility of MPs as compared to the HNE group. In conclusion, HNE binding had a high susceptibility to Lys on MPs. Protein aggregation, peptide chain fragmentation, and decreased solubility occurred in the LA group mainly induced by peroxide generated during lipid oxidation or the unreacted LA instead of HNE. This study fills in the mechanism of lipoxidation on protein oxidation in fish and sheds light on the HNE modification sites of MPs, paving the way for the development of oxidation control technology.

Amelioration of nutritional properties of bakery fat using omega-3 fatty acid-rich edible oils: a review.

Bakery products have gained prominence in modern diets due to their convenience and accessibility, often serving as staple meals across diverse regions. However, the fats used in these products are rich in saturated fatty acids and often comprise trans fatty acids, which are considered as a major biomarker for non-communicable diseases like cardiovascular disorders, obesity and diabetes. Additionally, these fats lack the essential omega-3 fatty acids, which are widely known for their therapeutic benefits. They play a major role in lowering the risk of cardiovascular diseases, cancer and diabetes. Thus, there is need for incorporating these essential fatty acids into bakery fats. Nevertheless, fortifying food products with polyunsaturated fatty acids (PUFAs) poses several challenges due to their high susceptibility to oxidation. This oxidative deterioration leads to not only the formation of undesirable flavors, but also a loss of nutritional value in the final products. This review focuses on the development of healthier trans-fat-free bakery fat enriched with omega-3 fatty acids and its effect on the physicochemical, functional, sensory and nutritional properties of bakery fats and products. Further, the role of various technologies like physical blending, enzymatic interesterification and encapsulation to improve the stability of PUFA-rich bakery fat is discussed, where microencapsulation emerged as a novel and effective technology to enhance the stability and shelf life. By preventing deteriorative changes, microencapsulation ensures that the nutritional, physicochemical and sensory properties of food products remain intact. Novel modification methods like interesterification and microencapsulation used for developing PUFA-rich bakery fats have a potential to address the health risks occurring due to consumption of bakery fat having higher amount of saturated and trans fatty acids. © 2023 Society of Chemical Industry.

ОПРЕДЕЛЕНИЕ ЭНЕРГОЕМКОСТИ ПРОЦЕССА ИЗМЕЛЬЧЕНИЯ РЕЗАНИЕМ В ИЗМЕЛЬЧИТЕЛЕ КОРМОВ

The relevance of the study is due to the need to reduce energy intensity and loss of nutritional value of feed while simultaneously improving quality indicators during the grinding process. The work was carried out with the aim of theoretical studies of the design and technological parameters of the feed chopper and determining the energy consumption of the grinding process by cutting. The scientific novelty of the research lies in the mathematical models for determining the cutting work and the total drive power of the feed chopper. When carrying out the research, the general scientific principles of the theory of elasticity, the theory of shells, and fracture mechanics were used, and the physical, mechanical and technological properties of feed of plant origin were also taken into account. A device is proposed, the design of which has the following advantages: a uniform supply of material to the cutting zone (to the knives) is ensured due to the working chamber in the form of a truncated cone, which leads to a consistent reduction in the size of the feed to those established by zootechnical requirements and improves its quality; the ability to change the angle of inclination of the rotary counter-cutting knives, which provides adjustment of the intensity of the grinding process; reduction in the energy intensity of grinding due to the free movement of crushed feed into the unloading chamber and the original shape of the tosser blade. Analytical expressions were obtained to determine the cutting work on each row of knives for one knife in a row, the total work of all knives per revolution, as well as the required power for the rotor drive. As a result of the research, it was established that the energy intensity of the grinding process is determined as the sum of the costs of cutting, acceleration of the material and idling of the rotor. The total power required to drive the chopper depends on the number, geometric characteristics of the chopper and counter-cutting knives, the rotor speed, and the properties of the material being crushed.

Advancements in Grain Adulteration Detection and Quality Assessment - A Survey

Abstract: Food security and public health are severely compromised by food adulteration and quality deterioration, which have become pressing concerns. Unfavourable food quality is caused by a multitude of factors, including but not limited to the widespread adulteration of food. Food quality is heavily influenced by environmental variables, such as poor storage conditions, pest infestations, and contaminant exposure. Furthermore, food products may be exposed to adverse circumstances due to the complexities of transportation and distribution, which can result in microbial spoilage and a loss of nutritive value. Consumers are thereby subjected to a decreased level of nutritional quality from their diet in addition to health hazards. In the context of food grains, such as rice and wheat, the challenges are particularly noteworthy. As these grains form the essence of sustenance in regions like India, ensuring their quality is paramount. Grain quality evaluation has traditionally been done by hand using labour-intensive, human error-prone procedures. However, the prospect of automation and computer vision gives a glimmer of optimism in today's technologically advanced society. Systemic research and developments concerning the evaluation of grain quality have demonstrated that image processing techniques may be employed to automate the procedure. Such advancements give rise to the potential for more accurate, efficient, and scalable grain quality assessment.

Production of vinegar from kashar cheese whey and volatile component profile, antibacterial effect, and antioxidant potential of whey vinegar

Whey is a liquid by-product of cheese production and releasing this by-product to the environment as a waste causes environmental pollution, loss of nutritional value, and economic loss. In this study, kashar cheese whey (KCW) and whey supplemented with lactose (5%, 10%, and 15%, w/v) were employed to produce four whey vinegars (KCWV, KCWV 5%, KCWV 10%, and KCWV 15%). Kluyveromyces marxianus CECT 1442 and Acetobacter aceti CECT 298 were used for fermentation. The whey vinegars were analyzed for pH, titratable acidity, lactose and total protein contents, antibacterial activities (agar well diffusion, MIC, MTC, and MBC), antioxidant parameters (TOC, TAC, GSH, and CAT), and volatile component profile. According to the results, the titratable acidity of the vinegars were 5.92%–14.97% (w/v). The lactose amounts of KCW, KCWV, KCWV 5%, KCWV 10%, and KCWV 15% were determined as 32.912, 0.540, 0.615, 3.477, and 50.798 g/L, respectively and total protein amounts were determined as 0.948, 0.308, 0.423, 0.423, and 0.432 g/100 g, respectively. While KCW did not exhibit antibacterial activity against test bacteria, whey vinegars showed at different rates. KCWV exhibited a weaker antibacterial effect than the other whey vinegars. No TOC activity was found except for KCWV, and TAC was found at an average level in all samples. Additionally, ethanol and acetic acid were the dominant components in whey vinegars. The whey vinegar may be an important alternative to the valorization of whey which is a by-product of cheese production.

Preparation of dual-functional packaging films containing green tea essential oil microcapsules for strawberry preservation: Excellent barrier properties and antioxidant activity

In this study, gelatin (GEL)/chitosan (CS)/green tea essential oil microcapsule (GTOM) films were prepared by casting to investigate their physicochemical properties and effectiveness in preserving fresh strawberries. GTOM at a maximum content of 30% (based on the total solid mass of GEL-CS) was also well dispersed in the CS and GEL matrix. The results showed that the incorporation of GTOM imparted excellent blocking properties of the films against UV–visible light (transparency and opacity at 600 nm of 35.47% and 7.47, respectively), decent mechanical properties (tensile strength up to 11.08 MPa), good antioxidant properties (60% scavenging activity against DPPH) and satisfactory safety (96.94%). After 7 d of storage at 25 °C, packed strawberries showed the water loss of GTOM-3 compared to polystyrene preservative films (PPF) was reduced to 31.2%, and the hardness was maintained at 3.01 N, showing excellent freshness retention and effectively reducing the loss of nutritional value of strawberries. In addition, the film exhibited good hydrophobicity and inherent biocompatibility, and these results indicate the remarkable potential of the new film for application, making it a promising high-performance preservation material.

Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice

Microbial development, enzymatic action, and chemical reactions influence the quality of untreated natural orange juice, compromising its organoleptic characteristics and causing nutritional value loss. Active low-density polyethylene (LDPE) films containing green tea extract (GTE) were previously prepared by a blown film extrusion process. Small bags were prepared from the produced films, which were then filled with fresh orange juice and stored at 4 °C. Ascorbic acid (AA) content, sugar content, browning index, color parameters, pH, total acidity (TA) and microbial stability were evaluated after 3, 7, and 14 days of storage. The packaging containing GTE maintained the microbial load of fresh juice beneath the limit of microbial shelf-life (6 log CFU/mL) for the bacterial growth, with a more prominent effect for LDPE with 3%GTE. Regarding yeasts and molds, only the CO_LDPE_3GTE package maintained the microbial load of fresh juice below the limit for up to 14 days. At 14 days, the lowest levels of AA degradation (32.60 mg/100 mL of juice) and development of brown pigments (browning index = 0.139) were observed for the packages containing 3% of GTE, which had a pH of 3.87 and sugar content of 11.4 g/100 mL of juice at this time. Therefore, active LDPE films containing 3% of GTE increase the shelf-life of fresh juice and can be a promising option for storage of this food product while increasing sustainability.

RESEARCH AND ANALYSIS OF BUSINESS PROCESSES OF PASTA PRODUCTION BASED ON THE CONCEPT OF LEAN PRODUCTION AND THE USE OF SCADA TECHNOLOGIES

The article presents the results of the analysis of business processes of pasta production. According to the concept of lean production, types of losses during the production of pasta products were identified. Among the causes of losses are a high proportion of unregulated interruptions, cases of incomplete production in a shift, the presence of downtime due to technological equipment failures, and the laboriousness of manual operations. Taking into account the high importance of optimization of production business processes, emphasis is placed on the expediency of using lean production tools to eliminate losses. The standard SCADA system ‒ TRACE MODE with pre-developed functional schemes for processing grain into flour in the cross-platform Ramus system using CASE technologies was used to develop an automatic process control system. The description of the developed automatic control system for the technological process of flour disinfection using the energy of ultra-high frequency electromagnetic radiation is given. The proposed automatic technological process control system using a disinfectant will speed up and, accordingly, reduce the cost of production. a promising method of drying is proposed - with an infrared energy supply, which ensures obtaining a final product with high quality characteristics, reducing energy consumption and shortening the duration of the drying process. The use of silent heating elements will reduce the noise level at the enterprise; Modernization of technological equipment made it possible to ensure: the possibility of producing pasta products of higher quality; compaction of the structure of the semi-finished product and reduction of its fragility, while simultaneously increasing the strength limit of finished products by 20-25%; improvement of consumer properties, as well as sanitary and hygienic indicators of pasta products due to its pasteurization; decrease in moisture absorption and loss of nutritional value during storage.

5 Effect of Species and Maturity on Winter Hardy Small Grain Silage Yield and Quality

Abstract Winter-hardy small grains offer an opportunity to improve soil health as a cover crop, and they can also be used as a forage source for cattle. Winter-hardy small grains differ in the time needed to reach various maturity stages. Species selection may also impact yield and nutritive value. A two-year study was conducted in eastern Nebraska to determine the effect of species and maturity on yield and nutritive value of winter-hardy small grains used for silage. Three species were evaluated; cereal rye, winter wheat, and winter triticale at four stages of maturity: boot, anthesis, milk, and soft dough. The experimental design was a randomized complete block design with four blocks per year. Small grain species were considered whole plots with maturity at harvest considered sub-plot. Each year, the small grain species were randomly assigned within each block. Within each plot, maturity was randomly assigned to one quarter of each plot. Dry matter (DM) forage yield, crude protein (CP), digestible organic matter (DOM), and nutrient yield per hectare were measured and analyzed using the mixed procedure of SAS. Forage yield increased for all species (P < 0.01) with maturity, except for wheat, where there was a decrease at soft dough. Forage yield of cereal rye and triticale did not differ (P>0.05), except at soft dough where triticale was greater (P < 0.01) than cereal rye. Forage yield of triticale and cereal rye yield was greater (P£0.05) than wheat at anthesis and soft dough. Crude protein (% DM) decreased (P < 0.01) with maturity across all species. Among species, CP for cereal rye was greater (P£0.01) than triticale at boot, anthesis, and soft dough, but not different (P³0.10) from wheat at boot, milk, and soft dough. At boot, anthesis, and milk stages, CP of triticale was not different (P³0.07) than wheat, but triticale was lower than wheat (P < 0.01) at soft dough. The DOM (% DM) decreased (P < 0.01) with maturity, except at soft dough. The DOM of cereal rye and wheat did not differ (P > 0.05), but both were greater (P < 0.01) than triticale. Cereal rye and triticale had greater (P £ 0.05) nutrient yields than wheat in terms of energy (DOM) and CP. There was no difference for CP yield across stages (P = 0.10), but there was an effect of maturity on DOM yield. The DOM yield increased from boot to anthesis, (P = 0.05), anthesis and milk did not differ (P = 0.08) and increased (P < 0.01) again at soft dough. This suggests that planting either cereal rye or triticale resulted in the greatest nutrient yield per acre. Harvest at anthesis had increased yield compared to boot with minimal loss in nutritive value; for maximizing energy yield per acre, harvesting at soft dough was the best option.

Detection of Synthetic Antioxidants: What Factors Affect the Efficiency in the Chromatographic Analysis and in the Electrochemical Analysis?

Antioxidants are food additives largely employed to inhibit oxidative reactions in foodstuffs rich in oils and fat lipids, extending the shelf life of foodstuffs and inhibiting alterations in color, flavor, smell, and loss of nutritional value. However, various research has demonstrated that the inadequate use of synthetic antioxidants results in environmental and health problems due to the fact that some of these compounds present toxicity, and their presence in the human body, in high concentrations, is related to the development of some cancer types and other diseases. Therefore, the development of analytical methods for identifying and quantifying synthetic antioxidants in foodstuffs is fundamental to quality control and in ensuring consumer food safety. This review describes the recent chromatographic and electrochemical techniques used in the detection of synthetic phenolic antioxidants in foodstuffs, highlighting the main characteristics, advantages and disadvantages of these methods, and specific typical features, which include extraction methods for sample preparation and materials used in the working electrode construction, considering chromatographic and voltammetric methods, since these specific features influence the efficiency in the analysis.

Comparison of pesticide residue and specific nutrient levels in peeled and unpeeled apples.

Studies have shown that the consumption of apples has a beneficial effect on cardiovascular diseases and some cancers, largely as a result of their micronutrient and phytoconstituent contents. Apple peel not only contains more polyphenols than the flesh, but also is likely to contain pesticide residues. The present study aimed to compare the contents of certain micronutrients and residual pesticide levels in peeled and unpeeled apples. Peeled apples contained fewer pesticide residues at lower concentrations than unpeeled apples. However, whether samples were peeled or not, the exposure values for pesticide residues in apples never exceeded the acceptable daily intake (ADI), but ranged between 0.04% and 2.10% of the ADI in adults for food intake estimated at the 95th percentile (277 g per person per day). Determination of polyphenol, fibre, magnesium and vitamin C levels showed that the nutritional differences observed between peeled and unpeeled apples were marginal. The consumption of apples, such as the apples tested in the present study, results in an exposure to pesticides that is low for unpeeled apples, and lower for peeled apples. Moreover, there was no significant loss of nutritional value from eating peeled apples based on the nutrients investigated. © 2022 Society of Chemical Industry.

Post-harvest losses in the fisheries sector-facts, figures, challenges and strategies

Post-harvest loss in fisheries (PHFL) denotes the loss of harvested fish due to physical, quality and other unavoidable circumstances in the market. Here, the fish is being either discarded or disposed at a relatively inferior price. About 35% of the total harvest from world fisheries are subjected to PFHL annually. The detailed categorization of causes of PHFL include loss in nutritional value, physical damage, quality deterioration, economic/market force losses, loss due to traditional methods of processing, distribution and storage losses and insect contamination. The features that make the Indian fisheries and aquaculture as an important food producing sectors are, that it provides nutritional security, contributes to the agricultural productivity and engages about 14 million people in primary and secondary activities. India faces an annual post-harvest loss of ₹61,000 crores, which in turn results in huge deficits in the income of fishermen. This could be a probable reason for the sector that is yet to achieve a higher annual growth rate than that recorded in the recent years, which is only 7%. In this paper, we highlight the post-harvest loss relating to value chain-based assessment, economic loss assessment, food security-based assessment and the impact of pandemics. The recognized tools used in the estimation of PHFL are informal fish loss assessment (IFLAM), load tracking method (LT) and questionnaire-based loss assessment (QLAM) method. There should be strategies such as developing standard package of practices, live fish marketing systems and capacity building programmes for fishermen and processors to minimize the PHFL.

Evaluating the Potential of Phytochemicals as Natural Substitute for Synthetic Antioxidant: A Review

This study aimed at investigating the antioxidant potential of flavonoids as a subgroup of polyphenols and ultimately entirely and partially substitute the synthetic antioxidant with natural them. All relevant databases were searched for the terms including 'phytochemical', polyphenol', 'flavonoid', 'natural additive', as well as 'antioxidant activity' combined with in vivo and in vitro phrases. Free radicals are among the damaging factors to macromolecules. The oxidative reaction caused by these radicals is one of the reasons for food spoilage, which causes unpleasant odor, loss of taste, damaged tissue and appearance, and loss of nutritional value of exposed material. The common antioxidants employed in foods include Butylated hydroxytoluene (BHT), Butylated hydroxyanisole (BHA), Tert-butyl hydroquinone (TBHQ), and Propyl gallate (P.G.). Synthetic antioxidants have adverse effects such as causing mutation and carcinogenicity in the human body despite their high performance; hence, many studies have been carried out on replacing them with natural antioxidants. Phytochemicals and a widespread group of them known as polyphenols possess a high antioxidant activity. A major subset of polyphenols, Flavonoids, are secondary metabolites in plants with many applications. These compounds are potential antioxidants because of their capabilities, such as scavenging the free radicals donating hydrogen atoms, electrons, and chelate metal cations. The antioxidant mechanism of action of flavonoids is transferring hydrogen toward free radicals. Accordingly, the more the flavonoid structure makes the hydrogen transfer faster and easier, the more the flavonoid's antioxidant power will be. Therefore, the antioxidant activity of the flavonoids with hydroxy groups in their structure is higher among the different flavonoids. Besides health promotion and some disease prevention effects, various in vitro studies have shown that flavonoids possess a high antioxidant activity that is competitive with synthetic antioxidants. However, to make it commercially available, cheaper and high-performance extraction methods of flavonoids will have to be developed.

Способ модификации конструкции хлебопекарной печи на основе принципов принудительной конвекции

The problem of producing environmentally friendly and harmless food products requires not only high-quality raw materials, but also the modification of technological equipment for baking. The main direction of the modification is to reduce the loss of nutritional value of the feedstock in the production of bread, resource saving and environmental friendliness. The implementation of these directions when modifying the design of bread machines is possible based on the application of the principles of desegregation and forced convection. In order to ensure the required parameters of the technological process for the production of bread from whipped yeast-free dough in a modified design of the apparatus, onstructive solutions for improving the baking chamber are proposed. The obtained density indicators of specific isobaric heat capacity, thermal conductivity and dynamic viscosity with an infrared heating system for a dough piece made from whipped yeast-free dough make it possible to determine and correct the characteristics of technical devicesincluding the design of the apparatus. The results of experimental studies of the proposed designs of devices for the production of whipped yeast-free dough and bread baking allow us to conclude that the proposed technical solution provides a reduction in baking time by 27–32 %, heat loss by 23–25 %, energy resources by 17–19 %, material consumption by 20–25 %. The proposed design changes ensure the production of environmentally friendly bakery products through the use of physical principles that do not destroy the molecular structure of the feedstock.

Assessment of Cinnamon (Cinnamomum verum) Bark Extract on Proximate Composition and Sensory Qualities of Smoked-Dried African Catfish Clarias gariepinus (Burchell, 1822)

The study determined the effect of Cinnamon (Cinnamonum verum) bark extract solution on proximate composition and sensory evaluation of smoke-dried catfish stored at ambient temperature (37+2oC) for 28 days. The experimental treatments are the control, 0.5%, 1% and 1.5 %( w/v) cinnamon bark extract solutions. Thirty-nine fish of average mean weight of 24.87+1.25g were gutted, washed and randomly assigned to the treatments. Thereafter, the fish were soaked into the treatments for 30minutes and later hot smoked for 12hours. After smoking, the fish were stored in boxes and placed on laboratory table for one month. The catfish Clarias gariepinus treated with 1% solution of Cinnamon bark extract had the highest moisture content with mean value 13.65+0.82%, followed by 6.93+1.66% recorded in fish sample treated with 1.5% solution of the extract, lowest percentage crude protein content 38.15+0.82% was observed in fish treated with 1% concentrate of the extract and percentage carbohydrate content indicate that the control have the lowest carbohydrate content with mean value 1.92+0.01% which is significantly different (p<0.05) from other treated sample while sample treated with 1.5% solution of the Cinnamon bark extract have the highest percentage carbohydrate with mean value 15.73+1.64%.Sensory evaluation was also assessed using 7-point hedonic scale and reveals that the smoked catfish retained very good score for appearance, colour, flavour, texture and general acceptance after 28days of storage and the overall acceptability mean score in fish treated with 5g and 15g cinnamon bark extract solution indicate the product is being generally accepted (2.87+0.59%) and (2.34+0.56%) respectively. Cinnamon (Cinnamonum verum) bark extract solution could be used to protect stored smoke-dried catfish from loss of nutritional value and general acceptability thus limiting economic loss and possible health risk to consumers.

Plant-Based Polysaccharides and their Health Functions

Plants are valuable source of polysaccharides that make a large portion of our daily diet. These are natural polymers that are essential to sustain life. They provide high-value nutrition and positively help the immune system and improve the digestive properties. They also help in the elimination of toxic by-products from the human body. Polysaccharides and human health are inextricably linked and intertwined. These are also important components of the cell wall that provides its strength and integrity. Due to their indispensable role in human health, it is very important to know the different modifications and loss of nutritional value during the processing of plant material. Nowadays, these plant-based polysaccharides are used for diverse applications including wound dressing, drug delivery, laxative, cosmetic and pharmaceutical preparations. As an emerging area of plant-based medicines to reduce the side effects of synthetic sources, these polysaccharides are used to enhance the immunogenic response against a specific antigen. This review envisages some important polysaccharides (e.g. mucilages and gums, glycosamine glycans and chitin/chitosan) and their medical, cosmetic, and pharmaceutical applications, with emphasis on the relationship between their structure and function.Keywords: Polysaccharides; Nutrition; Health Functions; Cosmetics; Vaccine; Nutraceuticals