Changes In Nutritional Composition Research Articles

Metabolomics Study by Amino and Organic Acid Profiling Analyses in Pre- and Post-Milling Barley Using Gas Chromatography-Tandem Mass Spectrometry

Barley (Hordeum vulgare) is a major cereal grain grown in temperate climates globally and provides various nutrients in a peeled form after milling. However, milling causes changes in nutritional composition, including metabolites. Thus, a metabolomics study was conducted to monitor the changes in nutritional composition before and after the milling of Hordeum vulgare seeds (Saechalssal, Hinchalssal, and Yeongbaekchal) focusing on the development and application of new analytical methods for organic acids (OA) and amino acids (AA). Profiling analyses of OAs and AAs were performed using GC-MS/MS. This analytical method showed good linearity (r ≥ 0.995) with limit of detection (0.1 ng, 21.2 ng) and limit of quantitation (0.3 ng, 63.6 ng), respectively. Repeatability varied from 0.1 to 12.4 (% RSD) and accuracy varied from –12.3 to 14.8 (% RE), respectively. Altered levels of 36 metabolites (16 OAs, 20 AAs) were monitored post-milling and compared with pre-milling in the three Hordeum vulgare cultivars. Radar plots of OAs and AAs to corresponding mean levels of each pre-milling group in the three Hordeum vulgare cultivars were easily distinguished from those in each post-milling group. The pre-and post-milling groups of the three Hordeum vulgare cultivars were completely separated by partial least square discriminant analysis, and the lysine, cysteine, glutamic acid, asparagine, 4-hydroxyphenylacetic acid, and citric acid were significantly different. Therefore, this study will be useful for monitoring altered metabolites following milling and discrimination of varieties.

The juvenile hormone analogue, pyriproxifen, alters protein and fat composition of Tenebrio molitor larvae

Abstract Maximising the yield of product from livestock is common practice in the agriculture industry and there is potential to extend this practice to the emerging insect industry, to produce high-quality, sustainable protein. Tenebrio molitor larvae, commonly called yellow mealworms, were fed for 28 days on wheat bran containing the juvenile hormone analogue, pyriproxifen at either 2 mg pyriproxifen/kg wheat bran (JH-PL) or 15 mg pyriproxifen/kg wheat bran (JH-PH). As expected, pupation was inhibited in both pyriproxifen treated groups and significant changes in nutritional composition were observed. Pyriproxifen treated mealworms had a higher protein content per 100 grams of dried material, while fat content was reduced 68% in JH-PH compared to control. These changes were associated with an increase in moisture content and reduction in energy content. The fatty acid profile of extracted fat also displayed significant alterations, with pyriproxifen treated mealworms showing an increase in proportions of saturated fatty acids, reduction in oleic acid but no effect on linoleic acid. The amino acid composition also exhibited a change in composition as a result of pyriproxifen treatment, including an increase in the essential amino acid, lysine, in JH-PH treated mealworms. This change in amino acid profile was associated with a change in the protein composition as observed on SDS-PAGE, with the appearance of a new band identified as the egg-yolk protein, vitellogenin, which has lipid-transporter activity. Hence, pyriproxifen treatment of mealworms has a repartitioning effect, resulting in an increase in the proportion of protein and a decrease in fat on a dry matter basis, demonstrating that mealworm nutrient composition can be manipulated to provide a higher value feed ingredient.

Photoheterotroph improved the growth and nutrient levels of Chlorella vulgaris and the related molecular mechanism

Microalgae are rich in fatty acids, proteins, and other nutrients, which have gained the general attention of researchers all over the world. For the development of Chlorella vulgaris in food and feed industry, this study was conducted to investigate the differences in C. vulgaris’ growth and nutritional components under different culture conditions (autotrophic, heterotrophic, photoheterotrophic) and the internal factors through cell counting in combination with transcriptome and nutrient analyses. The results showed that, under the photoheterotrophic condition, Chlorella’s growth and the contents of lipid and protein were significantly higher than that under the heterotrophic condition, and the moisture content was lower than that under the heterotrophic condition. The saturated fatty acid content under the photoheterotrophic condition was the lowest, while the polyunsaturated fatty acid content was significantly higher than those under the other two conditions. There were 46,583 differentially expressed genes (DEGs), including 33,039 up-regulated DEGs (70.93%) and 13,544 down-regulated DEGs (29.07%), under the photoheterotrophic condition in comparison with the autotrophic condition. The fold change between the two conditions of samples of up-regulated genes was higher than that of the down-regulated genes. The KEGG enrichment showed that the up-regulated DEGs in the photoheterotrophic condition were significantly enriched in 5 pathways, including protein processing in endoplasmic reticulum pathway, photosynthesis pathway, photosynthesis-antenna protein pathway, endocytosis pathway, and phosphonate and phosphinate metabolism pathway. DEGs related to fatty acid metabolic pathways were significantly enriched in the fatty acid biosynthesis pathway and the biosynthesis of unsaturated fatty acid pathway. The qPCR analysis showed that the expression pattern of the selected genes was consistent with that of transcriptome analysis. The results of this study lay a theoretical foundation for the large-scale production of Chlorella and its application in food, feed, and biodiesel.Key points• Nutrient levels under photoheterotrophic condition were higher than other conditions.• Six important pathways were discovered that affect changes in nutritional composition.• Explored genes encode important enzymes in the differential metabolic pathways.

The Nutritional, Physico-chemical, and Antioxidant Changes during the Production of Soursop Vinegar Influenced by Yeast and Aeration

This study aims to produce soursop vinegar and evaluate how its nutritional composition changes during production. This process offers a solution to convert acidic fruits like soursop into a nutritious product with a longer shelf life. Fresh soursop juice was extracted using a mechanical press, followed by alcoholic and acetous fermentation under different aerobic and anaerobic conditions, with some samples aerated. The nutritional analysis included proximate composition, vitamin C content, acetic acid, pH, and soluble solids (TSS or ºBrix). Results during fermentation showed increased moisture content (90.73–93.99%) compared to the control (78.56%) and a decrease in protein content (0.5–0.61%) when Saccharomyces cerevisiae was present (1.53–1.84% without it). Acetic acid and vitamin C levels remained relatively stable, while ºBrix values significantly decreased (4.83–7.00 ºBrix) compared to the initial 15 ºBrix of the control during fermentation. Aeration during production improved the vinegar’s antioxidative capacity, with the highest enhancement observed when Acetobacter sp. was added. Overall, this study highlights the potential of soursop vinegar to retain the nutritional composition of the fruit, resulting in a healthier, natural product with an extended shelf life.

Effects of the Oil and Fat Feeding Period on the Nutritional Composition and Functional Properties of Eggs

Lipids are commonly incorporated into the diets of laying hens at a rate of 1% to 2% during production. However, the effects on egg quality can vary based on the source and timing of lipid addition. Hence, this experiment was conducted to investigate the impacts of adding the same concentration of soybean oil, lard, and mixed oils (1.5%) to the daily feed of layer during two feeding periods. This study aimed to assess the changes in nutritional composition and functional properties and offer valuable insights to determine suitable types of oils and fat. In this study, the experiment was conducted in two test periods, 7 days and 21 days after the addition of the lipids, to assess the effects on the nutritional composition and functional properties of eggs. The study revealed the following results: (1) Changes in the yolk’s nutritional composition. Compared to the 7-day addition period, the inclusion of lard significantly increased the unsaturated fatty acids after 21 days; (2) Changes in the albumen’s nutritional composition. Compared to the 7-day addition period, the inclusion of lard and mixed oils significantly reduced the essential and nonessential amino acids after 21 days; (3) Changes in the functional characteristics of the eggs. After 21 days of addition, the eggs from the soybean oil group exhibited significantly higher foaming and emulsifying properties compared to the groups supplemented with lard and mixed oils; (4) Changes in the antioxidant capacity of the eggs. Compared to the 7-day addition period, the inclusion of all oils and fat significantly increased the superoxide dismutase (SOD) content in egg yolk after 21 days. The aim of this experiment was to provide valuable scientific data to assist producers in making informed decisions regarding the utilization of feeding oils.

Innovative use of hazelnut skin and starch modifications in sourdough bread formulation

AbstractThe objective of this study was to explore the use of hazelnut skin and modified starches as functional additives in sourdough bread to valorize food byproducts and maintain product quality. We examined the incorporation of 5% and 10% hazelnut skin in tandem with 3% and 5% cross‐linked and oxidized starches into the bread matrix. Our methods included quantitative analysis of nutritional composition changes, and end product quality. Adding 5% hazelnut skin enhanced loaf volume and resulted in a softer crumb structure. Hazelnut skin at 5% significantly (p < 0.05) increased bread volume. Hardness values ranged from 2.21 to 11.3 N. In conclusion, sourdough bread formulated with 5% hazelnut skin optimizes quality in terms of volume and softness. Modified starches can be strategically employed to adjust textural challenges presented by the inclusion of dietary fibers. This study demonstrates that strategic ingredient additions can lead to improved utilization of food byproducts while enhancing bread characteristics.Practical applicationsThis study presents a novel approach to enhancing sourdough bread quality by incorporating hazelnut skin, a sustainable and underutilized byproduct of the nut industry. The successful addition of 5% hazelnut skin improves loaf volume and softness, which could significantly benefit the bakery sector by providing a means to produce a superior product with added nutritional value. Moreover, the use of modified starches helps mitigate the textural challenges often associated with fiber enrichment in bread, thus allowing bakeries to offer products that cater to health‐conscious consumers without compromising on sensory qualities. The industrial adoption of this method can lead to reduced food waste, as hazelnut byproducts are valorized, and may resonate with eco‐friendly branding strategies. Our findings support the potential for food industries to create breads with enhanced consumer appeal while contributing to environmental sustainability.

Piloting a branded food database for reformulation monitoring in Ireland

Abstract Branded food databases (BFDs) are used to monitor changes in nutrition composition as a result of reformulation and innovation of pre-packed foods. There is no established BFD with market wide coverage of pre-packed foods within and across food categories in Ireland. To address this gap, we aimed to pilot a BFD for reformulation monitoring in Ireland. In 2020, a review of existing BFDs was complete and the Nutrition Composition and Labelling Information System (CLAS) developed by the Nutrition Institute in Ljubljana, Slovenia was identified and a partnership established. The CLAS tool and data collection methodology were translated, tested and adopted for use. CLAS-IRE was deployed to collect nutrition composition of seven food categories in December 2021-February 2022. The mean (SD) nutrition composition per food category (100g) was calculated using IBM SPSS V27 and sugar is presented here as an example. The review identified BFDs using different methods to collect nutrition composition of foods e.g. in-store, web-scraping and crowd-sourcing. A tool for instore collection was selected as 40% (n = 2) of Irish grocery retailers had online stores in 2020. CLAS-IRE was used to collect n = 2256 food products (biscuits n = 181, breakfast cereal n = 188, yogurt n = 297, carbonated sugar-sweetened beverages n = 132, confectionary n = 980, cakes n = 180 and savoury snacks n = 298). The average sugar content per food category was: biscuits 31.7g (9.4), breakfast cereals 15.8g (8.9), yogurt 9g (4), carbonated sugar-sweetened beverages 6.8 (3.6), confectionary 51.58g (10.7), cakes 33.5g (13.8) and savoury snacks 4.9g (9.3). Taking a partnership approach to piloting a branded food database for reformulation monitoring in Ireland allowed for a fast and cost-effective solution. This approach will enable cross country comparative analysis of nutrition composition of food products sold in both countries. The CLAS - IRE tool is established and available for nutrition research in Ireland. Key messages • Pre-packed foods are widely available in Ireland. The CLAS – IRE tool is established and available for nutrition research on pre-packed foods. • A branded food database can support the implementation, monitoring and evaluation of nutrition related policies and strategies in Ireland, including food reformulation.

The impact of price promotions on confectionery and snacks on the energy content of shopping baskets: A randomised controlled trial in an experimental online supermarket

Overconsumption of foods high in fat, sugars, and salt (HFSS) poses a significant risk to health. The government in England has passed legislation that would limit some price promotions of HFSS foods within supermarkets, but evidence regarding likely impacts of these policies, especially in online settings, is limited. This study aimed to determine whether there were any differences in the energy and nutrient content of shopping baskets after removing promotions on HFSS foods in an online experimental supermarket. UK adults (n = 511) were asked to select food from four categories with a £10 budget in an online experimental supermarket: confectionery; biscuits and crackers; crisps, nuts and snacking fruit; cakes and tarts. They were randomly allocated to one of two trial arms: (1) promotions present (matched to promotion frequency seen in a major UK retailer) (n = 257), or (2) all promotions removed from all products within the target food categories (n = 254). The primary outcome analysis used linear regression to compare total energy (kcal) of items placed in shopping baskets when promotions were present vs. absent, while secondary analyses investigated differences in nutrients and energy purchased from individual food categories. Mean energy in food selected without promotions was 5156 kcal per basket (SD 1620), compared to 5536 kcal (SD 1819) with promotions, a difference of −552kcal (95%CIs: −866, −238), equivalent to 10%. There were no significant differences in energy purchased for any individual category between groups. No evidence was found of other changes in nutritional composition of baskets or of significant interactions between the impact of promotions and participant characteristics (gender, age, ethnicity) on energy purchased. Removing promotions on HFSS foods resulted in significantly less total energy selected in an online experimental supermarket study.

Nutritional composition and volatile compounds stability in dry‐heat and extruded stabilised rice bran during storage

SummaryFresh rice bran (RB) is susceptible to rancidity during storage and transportation and needs a stabilisation process to inactivate enzymes and retain maximum nutrients. Two stabilisation methods, i.e., dry‐heat and extrusion, were applied to study the changes in nutritional composition, volatile compounds, and storage stability of rice bran under varied conditions. Both methods stabilised phytic acid content at 0.55–0.60 μmol L−1; the overall oryzanol content was reduced and found to be less in untreated rice bran. The increase in dry‐heat treatment time and temperature accelerated the oryzanol loss and the loss rate was lower than untreated RB while the oryzanol content was higher at end of storage. Similarly, the reduction rate in oryzanol content by extrusion treatment was positively correlated with storage temperature. Both methods significantly increased the total dietary and soluble dietary fibre but reduced vitamin E content. The extrusion treatment was better at stabilising different volatile compounds (such as aldehydes and ketones) than the dry‐heat treatment in the rice bran. The most volatile substances were hydrocarbons. Dry heat and extrusion increase aldehydes and ketones, oxidising RB and reducing its quality while aldehydes and ketones decreased during storage.

Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage

Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions. This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage. In this study, packaged pasteurized milk products collected from dairy processing factories in China were stored at 0, 4, 10, 15, and 25 ºC for 0−15 days and subjected to microbial identification using high-throughput sequencing. Accordingly, 6 phyla and 44 genera were identified as the dominant microbiota. Moreover, the changes in nutritional composition of the pasteurized milk, including in 16 free amino acids, 7 taste values, and 8 chemical constituents, were analyzed using principal component and multi-factor analyses. The Pearson correlation analysis identified Pseudomonas, Aeromonas, Paenibacillus, and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk. Hence, the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.

Employing a novel hybrid of GA-ANFIS model to predict distribution of whiting fish larvae and juveniles from tropical estuaries in the context of climate change

Global warming may lead to changes in nutritional composition and fish biodiversity in estuaries due to the effect of increasing temperatures on Sillago fish occurrence. Datacollected on whiting fish Sillago from two estuaries in northern Vietnam were used to employ a Genetic algorithm (GA) based Adaptive neuro fuzzy inference system (ANFIS) model for quantifying the relationships between fish distribution and environments. The present study showed that the occurrences of Sillago larvae and juveniles depended on water temperature, salinity and turbidity. The average fish CPUE predicted by GA-ANFIS was consistent with surveyed data, with the coefficient of determination (R2) being 0.63–0.65. Data obtained by applying the Hidden Markov models (HMM) indicated a rapid development of the construction area in the study site, which leads the temperature to increase. Our results suggest that as warming and land-use changes cause estuarine waters to become warmer, climate change may lead to a decline in Sillago fish occurrence numbers and abundance. The study also showed that a temperature of 23 °C is optimal for the development and growth of Sillago fish, which is shown by the higher CPUE of the Ka Long estuary than the Ba Lat estuary. These findings demonstrate applicability and reliability of GA-ANFIS and HMM models for elucidating fish larval and juvenile distribution in tropical estuaries, which will be valuable to inform management and conservation.

Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus

Fermentation with lactobacillus offers a natural means to modify nutritional and flavor properties of foods, and strains have crucial effects on it. In this study, peach pulp was fermented by five commercial probiotics (L. plantarum 21802, L. brevis 6239, L. pentosus 21798, L. alimentarius 21852 and L. pentosus 21832) to screen out a strain with higher adaptability ability and polyphenol bio-transformation capacity. Then, dynamics changes in microbial properties, nutritional composition, volatile organic compounds and DPPH radical-scavenging activity of peach pulp fermented by selected strain were studied and compared with the control sample. HPLC, LC-ESI-MS/MS and GC-MS were used for identification and quantification of phytochemistry. Results showed that the most efficient strain was L. plantaurm 21802 caused a significant (P < 0.05) increase in microbial population and total phenol content of peach pulp, which leads to an obvious decrease in fructose and glucose and a great increase in lactic acid content after 60 h fermentation. The malolactic conversion was completed within 12 h. Moreover, it caused an increase in β-carotene (14.82%), as well as chlorogenic acid (154.00%), vanillic acid (95.44%), epicatechin (27.99%), quercetin-3-O-glucoside (124.19%) and isorhamnetin (438.29%). Furthermore, lactobacillus fermentation resulting in the improvements of alcohols and aldehydes production, and the contents of four key aroma compounds (OVA>1), namely linalool, benzaldehyde, damascenone and eugenol, increased significantly (P < 0.05). These findings evidenced the potential use of L.plantarum 21802 in peach pulp fermentation for improving the nutritional and functional properties, and proved a possibility of peach fruit as a novel material for functional plant-based fermentation beverages.

Modelling the Impact of Reducing Ultra-Processed Foods Based on the NOVA Classification in Australian Women of Reproductive Age.

Women of reproductive age have a high proportion of overweight/obesity and an overall poor nutritional intake and diet quality. Nutritional modelling is a method to forecast potential changes in nutrition composition that may offer feasible and realistic changes to dietary intake. This study uses simulation modelling to estimate feasible population improvements in dietary profile by reducing ultra-processed food (UPF) consumption in Australian women of reproductive age. The simulation used weighted data from the most recent 2011–2012 National Nutrition and Physical Activity Survey. A total of 2749 women aged 19–50 years was included, and 5740 foods were examined. The highest daily energy, saturated fat, and added sugar and sodium came from UPF. Reducing UPF by 50% decreased energy intake by 22%, and saturated fat, added sugar, sodium, and alcohol by 10–39%. Reducing UPF by 50% and increasing unprocessed or minimally processed foods by 25% led to a lower estimated reduction in energy and greater estimated reductions in saturated fat and sodium. Replacement of 50% UPF with 75% of unprocessed or minimally processed foods led to smaller estimated reductions in energy and nutrients. Our results provide insight as to the potential impact of population reductions in UPF, but also increasing intake of unprocessed or minimally processed foods, which may be the most feasible strategy for improved nutritional intake.

Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae

Abstract. Rizal S, Kustyawati ME, Suharyono AS, Suyarto VA. 2022. Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae. Biodiversitas 23: 1553-1559. This study aimed to determine the effect of the addition of Saccharomyces cerevisiae on changes in nutritional composition during tempeh fermentation. The study used a Completely Randomized Block Design with two treatments and two replications. The first treatment was the type of tempeh inoculum with 4 levels, namely 0.2% commercial inoculum (Raprima), 1% Rhizopus oligosporus inoculum, 1% S. cerevisiae inoculum, and a mixture of 1% R. oligosporus inoculum, and 1% S. cerevisiae inoculum. The second treatment was the length of fermentation with 4 levels, namely 0 hours, 15 hours, 30 hours, and 45 hours. Observation parameters include fat, protein, ash, moisture, carbohydrates, and ?-glucan content during fermentation of tempeh. The data obtained were analyzed statistically using the Barlett and Tukey test then continued with the ANOVA test and the Orthogonal Polynomial-Orthogonal Comparison (OP-OC) test at the 5% level. The results showed that the addition of S. cerevisiae as an inoculum in making tempeh had an effect on changes in nutritional content during tempeh fermentation. The fat content, ash content, and moisture content of tempeh increased during fermentation, while the fat content and carbohydrate content decreased. The addition of 1% S. cerevisiae to tempeh fermentation by 1% R. oligosporus at 45 hours of fermentation resulted in the best nutritional content of tempeh with 17.40% protein content, 8.23% fat content, 65.74% moisture content, 1.33 ash content, 7.30% carbohydrate content, and 0.13% ?-glucan content.

Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers.

In this study, the changes in nutritional composition, phenolic compounds and antioxidant activity in free and bound fractions of shortcrust cookies were investigated. By incorporating ingredients such as kamut, matcha tea, dried mango and jasmine flowers, the contents of crude and neutral-detergent fibre reached up to 2.0% and 5.0%, respectively. Similar increments were observed in phenolic compound contents and 2,2-diphenyl-1-picrylhydrazyl scavenging activity values. Concerning cookies supplemented with matcha tea, the total phenolic compound content raised from 1.0 to 4.8 mg gallic acid equivalent/g and the antioxidant activity value increased from 0.5 to 5.7 mg trolox equivalent/g on a dry weight basis. For determining the antioxidant activity values in water-soluble and insoluble phenolic fractions of the cookies, a photochemiluminiscence assay was separately applied, and they were found up to 0.8 mg ascorbic acid equivalent/g and 3.2 mg trolox equivalent/g, respectively. The main phenolic compounds in all supplemented cookies were neochlorogenic, gallic and vanillic acids.

Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability

To feed the world's growing population in the future, there must be a protein transition from animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can bridge the protein-transition and are also focused on nutritional and sustainability aspects. While the addition of powdered proteins changes the texture of meat products, textured proteins have been shown to achieve higher sensorial acceptability. Six hybrid pork meatballs, each made with 30% wet or dry textured protein from regional pea, sunflower or Styrian pumpkin seeds and canola oil, were produced and analyzed for their fatty acid, amino acid and sustainability changes compared to respective controls. All hybrids had a higher content in essential linoleic and α-linolenic acid, an improved ω-6:ω-3 ratio and the hypothetic content in dietary fibers increased. On the contrary, the hypothetic protein digestibility-corrected amino acid score for children and therefore protein quality of the hybrids was slightly reduced, albeit high in comparison to the plant-based raw materials. The environmental impact of all hybrids was reduced in a protein- and texturization-dependent manner. Wet texturization seemed to be more sustainable than dry texturization. We conclude that textured plant proteins are a promising additive to produce meat hybrids with improved texture, nutritional composition and sustainability.

Nutritional composition changes in bell pepper as affected by the ripening stage of fruits at harvest or postharvest storage and assessed non-destructively.

Nutritional quality in bell pepper is related to the ripening stage of the fruit at harvest and postharvest storage. Its determination requires time-consuming, tissue-destructive, analytical laboratory techniques. The objective of this study was to investigate the effect of ripening stage and of postharvest storage period on fruit nutritional quality, and whether it is feasible to develop reliable models for assessing the nutritional components in peppers using non-destructive methods. The dry matter, soluble solids, ascorbic acid, phenolics, chlorophylls, carotenoids and the total antioxidant capacity were determined in bell pepper fruits at six ripening stages, from green to full red, during storage at 10°C for 8 days. Color, chlorophyll fluorescence, visible/near infrared (Vis/NIR) spectroscopy, red-green-blue (R-G-B) and red-green-near infrared (R-G-NIR) digital imaging were tested for assessing the nutritional quality of peppers. The nutritional composition was mainly affected by the ripening stage of bell pepper fruits at harvest and only to a small degree by the storage period. Indeed, the more advanced ripening stage of fruit at harvest resulted in superior nutritional quality. Most of the non-destructive techniques reliably predicted the internal quality of the fruit. The genetic algorithm (GA), the variable importance in projection (VIP) scores, and the variable inflation factor (VIF) tests identified nine distinct regions and four specific wavelengths on the whole visible/NIR electromagnetic spectrum that exhibited the most significant effect in the assessment of the nutritional components. It is possible to predict individual nutritional components in bell pepper fruit reliably and non-destructively, and irrespective of the ripening stage of fruits at harvest. © 2021 Society of Chemical Industry.

Preterm human milk composition and dietary intake of breastfeeding mothers in the Indonesian population

Background Human milk consumption is a protective factor against infection. However, the high variability of human milk composition makes it difficult for clinicians and researchers to assess the adequacy of nutritional intake.&#x0D; Objective To identify the nutritional profiles and composition of premature human milk and dietary intake of breastfeeding mother.&#x0D; Methods Human milk specimens were collected from mothers who gave birth to very premature and/or very low birth weight infants. Infants had been admitted to the Neonatology Unit of Dr. Cipto Mangunkusumo Hospital, Jakarta. The milk specimens were analyzed with a mid-infrared milk analyzerTM (MIRIS) for four weeks, and maternal dietary macronutrient intake was determined with food record questionnaires on food consumption frequency and food recall.&#x0D; Results Significant changes in nutritional composition of human milk were observed, with the fat concentration and calories increasing with time, and protein concentration decreasing with time. There were no significant differences observed in carbohydrate concentration of milk over the four weeks (P=0.447). Maternal intake of protein, carbohydrates, fat and calories was lower than the recommended values for breastfeeding women.&#x0D; Conclusion The macronutrient (protein and fat) and energy contents of human milk change weekly. Dietary intake of breastfeeding women are lower than recommended values.

Changes in nutritional composition, enzyme activities and bioactive compounds of germinated buckwheat (Fagopyrum esculantum M.) under unchanged air and humidity conditions

SummaryThe objective of this study was to investigate changes in nutritional and bioactive compounds in buckwheat seeds during germination under unchanged air and humidity conditions. The germination increased the crude protein, total lipid, reducing sugars, essential amino acids (EAA) and polyunsaturated fatty acids, but decreased the total ash, total carbohydrate and saturated fatty acids. After germinating for 48 h, the total EAA and polyunsaturated fatty acids significantly increased by 5.22% and 3.66%, respectively, as compared to those of ungerminated buckwheat. The total phenolics and flavonoids contents of both free and bound phenolic extracts of germinated buckwheat were also significantly higher than those of ungerminated buckwheat. The rutin content was found to gradually increase during germination, whereas the quercetin content was the highest in the 36 h‐germinated buckwheat (0.26 mg g−1 flour). Therefore, germinated buckwheat is considered as a potential material for producing healthy functional foods.

Nutritional composition, enzyme activities and bioactive compounds of mung bean (Vigna radiata L.) germinated under dark and light conditions

Changes in nutritional composition and functional properties of mung bean seeds germinated under the dark and light conditions for 96 h were investigated in this study. The germination caused the increased dry matter loss in mung bean seeds and the loss was higher in the seeds germinated under the dark condition rather than that under the light condition. However, protein, ash, total phenolic (TPC) and total flavonoid (TFC) contents, and enzyme activities of mung bean seeds significantly increased with prolonged germination time. The antioxidant and enzyme inhibitory capacities of extracts from mung bean seeds were also improved with germination, whereas the total essential amino acids (EAA) of the mung bean seeds was not changed. The mung bean seeds germinated under the dark condition contained higher TPC, TFC, antioxidant and enzyme inhibitory capacities as compared to those germinated under the light condition. At 96 h of germination under the dark condition, the germinated mung bean seeds contained 31.9% protein, in which the amount of EAA was 40.92%. The TPC of the 96-h germinated mung bean seed extract was 7.19 mg ferulic acid equivalent (FAE)/g hulled seeds, which possessed 86.4% DPPH scavenging, and 72.7% and 72.9% inhibition against α-amylase and amyloglucosidase, respectively.